If you’ve sat on a spinning bar stool and felt the coolness of the marble countertop while chatting with the other regulars and employees, you’ll likely return for the unmatched ambiance and the feeling like you’ve traveled back in time.
Writing a 208-page cookbook while opening a new restaurant wasn’t exactly something that Biscuit Head owners Carolyn and Jason Roy had planned to do, but the husband-and-wife team not only finished writing “Biscuit Head: New Southern Biscuits, Breakfasts, and Brunch,” they opened their third location of their popular Asheville-based chain in downtown Greenville’s South Ridge development within six months of each other.
If food is your artistic medium . . .
Not all protein balls are created equal. Here’s a recipe that’s actually healthy — and tasty.
The TD Saturday Market presented by Greenville Health System has become a signature City event, providing farm-fresh produce, baked goods, meats, cheeses, seafood, and other specialty foods to downtown Greenville.
The sandwich spread that originated in the Upstate gets its own holiday
Henry’s owner Tiger O’Rourke, along with chefs Bo Wilder and Nicki Bolton, are launching a fine-dining, farm-to-table catering business called Pure Culinary Creations based on Wilder and Bolton’s backgrounds at Devereaux’s, which closed in 2013.
Elliott Moss was on hand at Sunday’s Roast and Toast to show everyone why he was recently named a 2017 James Beard semifinalist.
This year’s euphoria festival includes both familiar favorites as well as new chefs and an entirely new event, The Big Easy Bash.
The festival featured nearly a dozen different tacos and at least 16 tequila cocktails creations using Lunazul 100% Agave Tequila, all created by local restaurants and catering groups.
Spring has sprung, and restaurant menus all over town are reflecting the change in season with loads of fresh peas, asparagus, mushrooms, beets, ramps, mint, and basil.
Aside from sampling all of the tacos and cocktails, activities include the Bartender Battle and Chef’s Taco Challenge, during which local bartenders and chefs will go head-to-head to create the best tasting custom cocktails and tacos.
The menu will mirror the format of the regular dinner service with nine selections and five sides. Choices will rotate weekly but will include mainstays such as a bison-pork belly burger on a house made wheat roll, churros with Mexican chocolate sauce, and a version of heuvos rancheros that’s both vegetarian and gluten-free.