It seems like every few days, there’s an announcement about a new restaurant opening in the Upstate. But maintaining a successful restaurant in a crowded market is difficult. With so many different eateries coming and going, it’s inevitable that some of your favorites have closed over the years. Here is our by-no-means-scientific list of some of Greenville’s most dearly departed restaurants.
Family living in Franklin, N.C., brought chef Daniel Rivera from Florida to the Carolinas and with his new position as executive chef at Caviar & Bananas Greenville, he’s using a Friday special to benefit Puerto Rican hurricane relief efforts, some of which may reach his family members who remain on the island and are still without power.
COO Bob Munnich and co-owner Larkin Hammond combined their family recipes, and together with Larkin’s executive chef Alex Castro, reworked old favorites and created some new ones to develop a menu that is both reminiscent of their childhoods and comfortable for their customers.
In continuation of Soby’s New South Cuisine’s 20th anniversary celebration, Soby’s chefs and pastry chefs from the past 20 years will serve up the ultimate New South Family Style Sunday Supper Nov. 12.
Burgers are offered everywhere in Greenville, and from high-end restaurants to dive bars, they are all unique. However, some are better than others. Here are six of the best burgers in Greenville.
“The doors weren’t even hung yet. … We had a black curtain over the front doors and security guards hired to protect the restaurant after closing each night.”
Here’s an unapologetic shout out to the many pumpkin spice lattes around town.
The new restaurant will follow the interactive and engaging nature of the children’s museum, letting children pick out what they want to eat from available stations, which include information about where the food came from and how it was made, plus a station for parents to help their children scan and pay for their items.
If you like Larkin's on the River and you like Italian, then you'll probably like this.
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.