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Greenville, SC
Sunday, June 24, 2018

Small Plates with Ariel Turner

It's frosé season, Sunflower Eatery opens in an office park, Tator Tot Tuesday is a go, and mark your calendars for the Southern Growl's Annual Goat Roast and a charcuterie class with cured meat expert Meredith Leigh.

Small Plates with Ariel Turner

Hartness Fresh Fridays kicks off, Tropical Smoothie Cafe gives customers a chance to pay it forward, euphoria grant applications are being accepted, and tickets for Tapas & Tinis are now available.

Westone on track to be the Greenville area’s next food &...

Westone at 109 W. Stone Ave. will have been in the works for about two years by the time the brewery, two new restaurants, and a coffee shop open this summer in the redevelopment project by Michael Fletcher and Pete Brett.

Small Plates with Ariel Turner

Pink on Pleasantburg serves up ice cream, Roost drops a new cocktail and dinner menu, and some highly anticipated restaurants are getting closer to opening.

Greenville Tech program seeks to cultivate relationships between local farmers and...

The rare occurrence of six local restaurants, including Swamp Pizza, and local providers all coming together to serve dinner in one location was a result of their desire to support and raise funds for a common cause – the Sustainable Agriculture Certificate program at Greenville Technical College.

Small Plates with Ariel Turner

Chef Nick Graves takes on the Big Apple, Renegade Vittles pops up, Waitr delivers Liquid Highway coffee, and Yee-Haw Brewing Co. is about to open.

Family meals for restaurant staffs got their name for a reason

The format varies from restaurant to restaurant, but the basic gist is the same: a cook or team of cooks, usually not the executive chef, whip up a family style meal in whatever style they choose to be shared either all together if time permits or as the staff has time prior to service each day around 3 p.m.

Small Plates with Ariel Turner

Catering companies are in the thick of it, Cocobowlz serves up healthy food truck fare, and Gather GVL announces its next tenants.

The Pasta Addict wants to bring fresh pasta served in a...

Anthony Pepe has merged his Italian-American culinary heritage with the traditional Italian he learned through working with and studying a series of well-known Italian chefs while he worked as a bartender and beverage director in New York City and hopes to open a brick and mortar location in the Greenville area within the year.

Artisphere showcases local culinary arts

The culinary arts will be on display at The Culinary Arts Cafe + Stage at East Broad Street downtown with a curated selection of local restaurants and live music all three days.

Small Plates with Ariel Turner

13 Stripes Brewery in Taylors Mill celebrates its first anniversary and big things are happening with the Village Grind, GB&D, and a new nitro-ice cream shop called Carol's.

Bartenders You Should Know: Mills Higgins

Higgins, 26, who admits he hates olives despite great effort to the contrary, has worked behind the bar of the Anchorage in the Village of West Greenville since it opened in January 2017, where only fresh ingredients made in-house are used.

Small Plates with Ariel Turner

French chef Nico Abello puts Restaurant 17 on the map, Iron Hill Brewery and Restaurant opens on Haywood Road, and the TD Saturday Market kicks off

Small Plates with Ariel Turner

euphoria lineup announced, Asada throws a parking lot party, Farm Fresh Fast caters to veggie-lovers, Tacos and Mas celebrates Cinco de Mayo, and D'Allesandro's Pizza opens.

Husk Greenville reveals lunch menu for April 25 launch

Menu items will include the smoked trout deviled eggs; Husk cheeseburger; and royal red shrimp and Hurricane Creek grits from brunch along with coal roasted chicken wings and Alabama white sauce; ember grilled pimento cheese sandwich on house baked brioche with city ham and pickled peppers; two vegetable-heavy salads with beef or trout; Bear Creek Farms country fried steak with asparagus, and hard-boiled egg dressing; grilled sunburst trout with legumes and sugar snap peas; and of course, Husk fried chicken and Carolina catfish.

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