As competition grew and tastes changed, a 19-year tradition of dining at Seven Oaks ended in early 2002.
“Food is such a great conduit because everybody eats,” says Terry. “I think people are more comfortable with food. Maybe you’re not comfortable taking tincture or smoking flowers, but you’re comfortable with eating good food.”
You can’t throw a pork rib without hitting a barbecue joint in most areas of the state.
“Nobody is going to run your business the way you’re going to run it,” Kim Nelson said. “I’m a firm believe that it’s much better to take the risk than have the regret.”
“I always wanted to offer people a chance to cook something for their families that was clean, healthy and would make people happy,” Don Stroud said.
Pop's Cabin Creamery will initially feature hand-dipped ice cream
The restaurant, which will include a chef's bar and an outdoor patio area, will be a more intimate setting than other Table 301 eateries
The intimate space at 211 E. Broad St., a short stroll just off Main Street in downtown Greenville, hadn’t undergone any redesign in more than 17 years.
Early colonists copied the British love and custom for afternoon tea, though all of the leaves were imported.
Yee-Haw has reopened with Prince's Hot Chicken, the founders of Nashville hot chicken, taking over the kitchen
Larkin's chef Adam Hayes and his team will make meals for more than 3,300 students across the county.
The 25-year-old chef taking over the elevated food program at Methodical Coffee creates crowd-pleasing favorites with fine dining techniques
Holiday-themed bread items are easy enough to do at home, according to Vincent Caradonna, owner of Le Petit Croissant
Store offers daily breakfast, lunch and dinner, coffee, a full-service butcher shop, bakery, grab and go, retail wine and artisanal grocery products sourced from local vendors.
Regenerated oyster beds play a vital ecological role in improving water quality, controlling erosion and providing habitat for other sea life.