For only $11, Beyond Barrels’ bottle-aging staves can turn a bottle of lower-grade liquor into something worthy of the reserve label.
West End Grille got a complete interior update, while Nantucket Seafood amped up the wow factor with its new lighting by glass artist Ryan Gothrup of Mt. Juliet, Tenn., who is a featured artist at Artisphere.
Some call it the African TV, but this wood-fired charcoal grill has nothing to do with digital images being transmitted from the earth to the sky and back again, and now it’s coming to Greenville.
The recipe below is for a vanilla heart inside a chocolate loaf, but the combinations are endless — pink strawberry cake hearts inside a vanilla loaf, red velvet hearts inside a vanilla loaf with pink frosting, etc.
The noodle restaurant at 241-B N. Main St. across from NOMA Square features two different authentic Japanese types of noodles – udon (thick, wheat flour) and soba (skinny, buckwheat).
Vault & Vator (V&V), Greenville’s new speakeasy from the American Grocery Restaurant (AGR) team located on the basement level of 655 S. Main St., is giving AGR diners a chance to win tickets to the much-anticipated bar’s the late-February opening.
It gets better: Lowes Foods in the Village Market-East shopping center on Woodruff Road and Sunnydale Drive will be the first grocery store with an actual brewery inside their Beer Den, the largest of 52 Beer Dens across their dozens of stores in the Southeast. Wondering where the name Beer Den came from? Bear + deer = beer.
For those who didn’t book a reservation last month and are now considering an array of options, the Greenville Journal has put together a comprehensive dining guide for Valentine’s Day.
The 50-plus-seat restaurant will be shot-gun style similar in concept to a Chipotle or Moe’s, with the open kitchen and assembly line on the right, a chalkboard menu, a concrete bar with seating on the left, a few seats outward facing to the street and mezzanine-level seating.
Jointly owned by Shawn Kelly, current executive chef of High Cotton Charleston, and Roddy Pick and Chad Bishop of Greenbrier Farms, Fork & Plough will have an “ever-evolving menu focused on seasonality” and feature Greenbrier meats and vegetables as well as prepared foods, onsite butchering, specialty items, and beer and wine.