Halls Chophouse closed Monday and will reopen tomorrow night, unveiling a new lounge area with seating immediately inside the front door and a 16-foot bar expansion, adding 12 more bar stools.
The same small-plate menu will be served continuously all day until close at midnight, seven days a week.
Certainly we claim no responsibility for McPhee’s accomplished chef’s resumé, or the amount of planning and work he and his crew have put in to rehab 586 Perry Ave., but as onlookers, and sometimes participants, we’ve been indirectly involved and invested in the process since its beginning.
Coastal Crust couldn’t have picked a nicer January day for its first pop-up at the truck’s future brick and mortar location.
Fireforge Crafted Beer has finally found a home after a nearly two-year-long search. The location: 311 E. Washington Street.
Here’s a list of the restaurants in downtown Greenville (and not quite downtown) we know are open today. Consult it now before the hangries get the best of you.
Chef McPhee, an alum of Restaurant 17 and Husk Charleston, has created a small plate menu including vegetarian, gluten free and dinner for two options. McPhee’s dynamic menu plan features house-made charcuterie, bread and ice cream, as well as seasonal produce, fresh local proteins and innovative beverage pairings.
The original opening date of Jan. 4 was pushed out a week to give the kitchen and staff more time before the Main + Stone Greek restaurant opened to the public.
You know you’re in for a good lunch hour at the brand-spankin’ new Willy Taco, 217 Laurens Road, when the server hands you the tequila menu while giving a detailed explanation of the best anejo and reposado before even mentioning the food. Oh, yeah, by the way, there are tacos. But back to the tequila . . .
Greenville developer Ron Rallis said he plans to create a total of 10,000 square feet of new restaurant, retail or office space by renovating an existing brick complex where the Shinola art and antiques store used to be.
For Upstate foodies, there are few restaurant openings that are as eagerly anticipated as Husk Greenville at 722-724 South Main St., the Upstate outpost of the celebrated Charleston eatery. Husk is the creative Southern ingredients-only experiment from James Beard and Emmy award-winning chef Sean Brock (“The Mind of a Chef”). However, the South Main Husk will not open this fall as owners originally intended.
Greenville’s growing restaurant scene gets more national attention.
American Grocery has been serving seasonal farm-to-table cuisine since it opened its doors in 2007, earning the West End Eatery the admiration of area foodies. This week, the Greater Greenville Chapter of the S.C. Restaurant and Lodging Association honored American Grocery by giving bar manager and head mixologist Kirk Ingram its Restaurant Front of the House Award. Ingram, along with 12 others, were honored at Monday’s 4th Annual Upstate Hospitality Awards.
Halls Chophouse is now selling its house-made sauce, “Chef’s Steak Sauce,” for $9 a bottle at its Charleston and Greenville locations.
Let’s go ahead and get this out of the way: Table 301’s decision to serve oysters at one end of the bar and fresh-sliced prosciutto at the other inside their forthcoming Italian eatery Jianna is pure genius.