Kelly’s vision for Fork & Plough is to explore all varieties of cuisine, such as Mediterranean, Asian, German, Polish, and Southern, while locally sourcing ingredients from the restaurant’s partner Greenbrier Farms and other local purveyors.
If you’re looking for something a little less fried, perhaps internationally inspired, and maybe even something similar to a dish you might’ve tasted at Euphoria a few weekends ago, Main Street from Oct. 13-15 is the place for you.
The mountain air was crisp and the sunset spectacular as guests sniffed, swirled, and sipped domestic and international wines along with craft beers, tequila, and bourbon.
The Greenville Journal recently asked some local craft brewery folks to give us the details on their current and upcoming seasonal releases.
Greenville is a tourist destination for many reasons and the available brunch options more than make the cut. See our list for some of our favorite spots in town, whether you’re a resident or “just visiting.”
The five-course dinner with wine pairings will take place at Larkin’s Sawmill and feature chefs from Larkin’s on the River, GB&D, Passerelle Bistro.
“Dinner at [REDACTED] was the best meal I ate in Greenville. Hands down.”
Veteran Euphoria attendees know it’s important to pace themselves because Sunday brunch and Sunday Supper are not to be missed.
Soby’s, located in downtown Greenville, marked two decades on Friday, September 22.
Euphoria’s Friday night line-up, from the VIP Experience to the Taste of the South, was exactly what food festival goers look for in terms of range and overall options.
Highlights included Husk’s pine rosin potatoes with cultured cream and southern caviar, which chefs Sean Brock and Jon Buck prepared amid a swarm of onlookers and photographers.
Today, there’s one raw treat that’s currently making it big on the casual dining scene — poke.