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.
Greenville baker Shannon Mercado-Coonce has sold her popular Circa Doughnut business to Spartanburg entrepreneur Robert Caldwell III, founder of the faith-based thrift store concept Brown Roof.
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.
In August 2016, Fabian Mata realized his entrepreneurial dream when he opened the doors to Nacho Taco, a casual eatery featuring elevated Mexican dishes and craft beer, at 129 N. Spring St. in downtown Spartanburg.
Halls Chophouse closed Monday and will reopen tomorrow night, unveiling a new lounge area with seating immediately inside the front door and a 16-foot bar expansion, adding 12 more bar stools.
Mary-Stewart Loring, a native of Spartanburg, has purchased the 10,000-square-foot building at 844 S. Pine St. formerly occupied by Vintage Warehouse for her new store SPRUCE Curated Interiors.
The same small-plate menu will be served continuously all day until close at midnight, seven days a week.
Owners say the expansion will make room for “the same business, but on steroids.”
Certainly we claim no responsibility for McPhee’s accomplished chef’s resumé, or the amount of planning and work he and his crew have put in to rehab 586 Perry Ave., but as onlookers, and sometimes participants, we’ve been indirectly involved and invested in the process since its beginning.
Planners said FR8 Yard, a beer garden planned for a vacant lot at 125 E. Main St. in downtown Spartanburg, will be on par with similar concepts in Austin, Chicago and Philadelphia.
Coastal Crust couldn’t have picked a nicer January day for its first pop-up at the truck’s future brick and mortar location.
Fireforge Crafted Beer has finally found a home after a nearly two-year-long search. The location: 311 E. Washington Street.
GB&D opened in August in the Village of West Greenville as a lunch-only location, Tuesday-Friday from 11:30 a.m.-2 p.m., and over the last six months has gradually added in weekend brunches and Thursday Noodle Nights.
Wisconsin-based pizza concept now looking for franchisees to open up to 10 stores in the Greenville, Spartanburg and Clemson areas during the next few years.
The roof-top restaurant overlooks the Reedy River with near-360-degree views of the city, and features outdoor fire pits, bottled craft cocktails, along with a Pacific Island-inspired menu using loads of local ingredients.