Upstate Foodie Guide 2008

UPSTATE FOODIE .COM

Upstate

FOODIE Guide 2008

“extend graciousness beyond the normal boundaries… fill the earth with the light and warmth of hospitality.”

— conrad Hilton

2008

located in the newly revitalized Historic Westend District where the options are endless. Whatever your pleasure, allow us to assist in ensuring your stay is memorable. We love having you with us!

A Community Journals Publication

171 RiveRplace GReenville, Sc 864.271.8700 hamptoninnandsuitesgreenville.com

Inspiration for food enthusiasts PRESENTED BY COMMUNITY JOURNALS

     

OYSTERS ON ThE WEST END

Seafood

Greenville

242-0099

54

RESTAuRANT O

American, Contemp.

Greenville

331-0007

    

56

RICK ERWIN’S

American

   

                  

Greenville

232-8999

Greenville

335-5055

58

RISTORANTE BERGAMO

Italian

Greenville

271-8667

  

           

119

SAFFRON’S SIDEWALK

American

Greenville

241-0401

    

               

60

SASSAFRAS

Southern, Lowcountry

Greenville

235-5670

 

               

              

127

SCRATCh

Personal Chef

Greenville

370-9992

   

       

109

SIAM OIShI

Asian

Greenville

288-2388

    

                

62

SMOKE ON ThE WATER

Southern

Greenville

232-9091

   

                    

64

SOBY’S

Southern

Greenville

232-7007

     

66

STAx GRILL

Steakhouse, American

Greenville

288-5546

     

                

68

STAx OMEGA

American, Greek

Greenville

297-6639

   

                

70

STAx PEPPERMILL

Continental

Greenville

288-9320

   

                 

72

SuLLIVAN’S

American

Anderson

226-8945

   

                  

101

SuPER SuPPERS

American, Take-away

Greenville

288-8849

  

        

74

SuShI hANA

Sushi, Seafood

Greenville

676-0200

 

                          

Satisfy your appetite for great entertainment rue HD 113

ThAICOON

Thai, Sushi

Greenville

246-7255

   

                  

135

TRAVINIA’S

Italian

Greenville

458-8188

   

76

TWIGS

American

Greenville

297-6232

    

78

TWO ChEFS

Delicatessen

Greenville

370-9336

   

        

80

WhOLE FOODS

Natural, Organic

Greenville

335-2300

    

            

91

WILD WING CAFE

Wings & Things

Greenville

242-9453

    

                 

                                     

BringCable® your HDTV to life gital with true HD programming on Charter Digital Cable® Happy

FOOD•IE TER (foode) noun slang – 888.GET.CHARTER Switch to Charter – Switch to Happy

main.swf

a person passionate about food and the culinary experience, especially eating or cooking.

PDF uploaded to WorkZone Holding Tank

Visit charter.com to see an HD demo.

_______

Artist:___________________

_______

Date: _____ Time: ________

VALET PARKING

                  

Brazilian, Steakhouse

 

SmOkING SeCTION

NOT PermITTeD

requIreD

SuGGeSTeD

CALL AheAD SeATING

PrIvATe rOOmS

PrIvATe PArTIeS

meeTING fACILITIeS

CATerING

SPLIT CheCkS fOr GrOuPS

               

RIO GRILL

Charter ™ HDTV

to be put ding Tank

RESERV. SMOKING

125

Catch citement

o

BANqueT fACILITIeS

vISA/mASTerCArD

SPECIAL

DISCOver

CheCkS ACCePTeD

DINerS CLuB

CArTe BLANChe

PAYMENT

CASh

AmerICAN exPreSS

fAmILy

INTImATe

AMBIENCE

LOuNGE/LIVE MuSIC

fOrmAL

DreSSy CASuAL

SuNDAy BruNCh

CASuAL

LATe NIGhT

LuNCh

ATTIRE

the

111

DINNer

veGeTArIAN meALS

SuNDAY ALCOhOL SALES

OuTDOOr DINING

heArT heALThy meALS

exTeNSIve WINe LIST

CArry OuT /CurBSIDe

ChILDreN’S meNu

MEALS SERVED

BreAkfAST

Soup to Nuts

DINING INFORMATION

“In the culinary fast lane, where surprises are expected and foodies beg to be thrilled.”

(Boston Globe)

Presentation is Everything “Vera Antichita” from the Artitalia Group.

Fine bench made furniture from Venice Italy, available in the upstate exclusively at Mia Dimora.

My Home • My Style • My Design Designer Home Furnishings & Accessories Open to the Public • Open to the Trade 20 East Coffee Street • Greenville 864.271.8377 • www.miadimora.com

The quietest clean for the things you love, guaranteed.

From your finest stemware and china, to everyday pots and pans, to those more unusually shaped items‌ Miele dishwashers offer the gentlest, quietest, most effective cleaning available.

For everything you love, Miele offers something more than engineering perfection: guaranteed(1) quiet, clean engineering perfection.

Š 2008 Miele, Inc. (1) See miele.com for terms and conditions.

659 S. Main Street, West End, Greenville, SC 29601 ďż˝ 864.250.0091 thecooksstation.com 2

Monday-Friday, 9:30am-5:30pm; Saturday, 10am-4pm

from the publisher

There is nothing like spending time with family, old friends or new acquaintances while enjoying a good meal – whether at home, or in one of the Upstate’s many fine restaurants – it is time well spent.

Realizing that, we at Community Journals believe a guide to good eating was just what the Upstate needed.

And here it is, our inaugural issue, a handbook, of sorts, for Foodies, all of you who love to talk food, learn about its preparation, the science behind it, and the personalities who create all those amazing recipes.

Foodie offers information about the best restaurants in the Upstate – those new to the region and those that have been here for generations. Use Foodie as a guide to help select the next restaurant you want to try or to revisit one you haven’t been to in a while.

Foodie also includes reports by our news staff on what’s happening with food, from the slow cooking movement to the difference between cuts of beef and types of beers.

Savor this annual guide as you would a fine wine.

Cheers and happy eating.

Mark B. Johnston Publisher

Upstate

FOODIE Guide

EDITOR Lyn N. Riddle 679.1250 ASSISTANT EDITOR Melissa Blanton 679.1242 DIRECTOR OF OPERATIONS Alan P. Martin 679.1224 DIRECTOR OF ADVERTISING Sandra L. Peirce 679.1236 CONTROLLER Terry S. Boger 679.1229 ACCOUNTING COORDINATOR Clarice Hanly 679.1230

SALES ADMINISTRATION Nancy Long Katherine Elrod CIRCULATION MANAGERS David Robinson 679.1240 Kevin Schemm 679.1222

PRODUCTION MANAGER Holly Hardin 679.1249 CLIENT SERVICES MANAGERS Amy Elliott Anita Harley Jane Rogers Marjean Short Chandler Van De Water

MARKETING REPRESENTATIVES Candace Christe LAYOUT & DESIGN Catherine Flagg Sophia Galvan Kristy M. Adair Charlsie Gibbens Michael Allen Donna Johnston Joel Newcomer Kayce W. McCroskey Adrienne Schmit Pam Putman Kelly Stuart Charlotte Reid 148 River St., Ste. 120 • Greenville, SC 29601 Lenette Sprouse Phone: 864-679-1200 • Fax: 864-467-9809 Tammy Staunton Michelle Ward www.upstatefoodie.com

© Published by Community Journals LLC. All rights reserved. All property rights for the entire contents of this publication shall be the property of Community Journals, no part therefore may be reproduced without prior written consent.

• Upstate Foodie Guide • 2008 • UpstateFoodie.com

PUBLISHER Mark B. Johnston 679.1225

3

“table for three”

4

contents

Volume 1

Get ready to be inspired

82 Eating Well In The Upstate

With an array of amazing restaurants – we have more places to eat out per capita than any other area in the country.

92 At Home On The Range A shared experience – slicing, dicing, and simmering.

98 Beer 101

Breweries, brew pubs tap growing interest.

104 In Good Taste

Wine – engage your senses and trust your judgement,

106 Where’s The Beef?

Finding your way around the beef section.

110 Take It Easy

116 Personal Chefs

Nutrition, convenience and time management.

124 At The Market

Vendors and buyers know where they’ll be most any Saturday from April through December.

• Upstate Foodie Guide • 2008 • UpstateFoodie.com

It’s called slow food and it’s aimed at folks who are ready for a change of pace.

Chef’s Recipes. .132 Events. . . . . . . .140 Soup to Nuts . . .142

5

American Grocery Restaurant

AGR TEAM

FARM TO TABLE CUISINE

Tuesday- Saturday, Dinner Only 5pm-Close Artisan Wine List, Seasonal Cocktails and Housemade Aquavits Chef’s Tasting Menu available

732 S. Main St. West End Greenville, SC 29601 www.americangr.com 864.232.7665 Reservations Recommended

American Seasonal Cuisine 6

s. main street greenville

Insiders Tip: Menu changes daily/weekly based on availability of the freshest ingredients.

Sample Menu fried goat cheese, savoy spinach, sauteed mushrooms, and truffle vinaigrette mussells, roasted garlic cream, smoked paprika oil and grilled bread elderberry glazed quail, arugula, toasted almond and elderberry viniagrette caw caw creek saltcrusted pork chop, baby turnips, napa cabbage and natural jus carolina mountain trout, field peas, wild mushrooms and basil pistou

L

ocated in Greenville’s Historic West End District, American Grocery Restaurant offers a cozy atmosphere in which to enjoy an ever-changing seasonal menu, made with products from local and regional farms and artisan producers from within the United States. The chefs place a priority on procuring the best and freshest ingredients they can find. Their custom wine room holds over 100 hand-picked artisan boutique wines from all over the globe, unique quality-crafted wines that exhibit the same level of distinction as the daily menu.

chocolate peanut butter torte with caramel sauce housemade doughnuts with fresh fruit preserve

Appetizers $7-$15 Entrees $21-$32

See our complete menu and more photographs online at UpstateFoodie.com.

• Upstate Foodie Guide • 2008 • UpstateFoodie.com

COZY ATMOSPHERE

painted hills ranch hanger steak, potato puree, swiss chard and thyme demi-glace

7

AZIA

CHEF SCOTT VOSBURGH

22OZ BONE-IN RIBEYE

OUTDOOR DINING

Monday - Thursday 5pm - 10pm Friday - Saturday 5pm - 11pm Sunday 5pm - 9pm Private Dining for groups up to 80 with full audio / visual capabilities Modern Bar with an

8 Outdoor Patio

15 Market Point Drive Greenville, SC 29607 864-297-0788 www.aziagreenville.com

Global Fuzion Cuisine and Sushi

woodruff road greenville

Insiders Tip: The fish for our sushi is flown in fresh from Honolulu.

Dinner Selections Krunchy Tempura Shrimp Thai Tacos tempura fried shrimp tossed in a sriracha bbq sauce, sesame blue cheese napa slaw, served in a crispy wonton shell

$11 - Starter AZIA Baby Green Salad baby spring greens, blue cheese stuffed fuji apple, truffle balsamic vinaigrette

$8 - Starter Dynamite Crusted Chilean Sea Bass sautéed vegetable spaetzle, truffled kabayaki lemon butter

$29 Char-su Grilled Rack of Lamb malaysian golden curry potato hash, 5-spice roasted acorn squash

$31 Grilled 22oz. Bone-in Ribeye

A

ZIA, a modern 2 story, one of a kind restaurant in the Woodruff Road area, prides itself on great food, quality service, cleanliness and the small details that create a unique dining experience.

Their Global Fuzion cuisine is defined as Modern American infuzed with sauces and spices inspired from around the world. AZIA has become the sushi restaurant of choice for those that appreciate the highest quality ingredients .

With its open kitchen, private dining, sushi and cocktail / wine bars and outdoor patio, AZIA will satisfy you any night of the week.

Experience the Fuzion.

$39 Pistachio and Dijon Crusted Mahi roasted red potato, asparagus and garlic saffron cream

$26 Crispy Roasted Mapleleaf Half Duck misoyaki vegetable kabobs, grand marnier orange peel hoisin

$27

See our complete menu and more photographs online at UpstateFoodie.com.

• Upstate Foodie Guide • 2008 • UpstateFoodie.com

MODERN DINING

cajun marinated certified angus ribeye, truffled steak pommes frites, caramelized onions, veal demi

9

BIN112

CHEF JASON CLARK

DOWN EAST TWISTED CRAB CAKE

INVITING ENTRANCE

Tuesday – Saturday 4:30pm – 10:00pm(ish) “The Cellar” is a private dining room that seats up to 16 people featuring fine, personalized service; full wireless capabilities; phone and video conferencing; and several options for dining to make it the perfect experience.

10

112 Trade Street Greer, SC 29651 864-848-2112 www.bin112.com

Southeastern with a Twist

112 trade street greer

Insiders Tip: Every Thursday is “Napolean Thursday,” featuring our filet and crabcake special.

Dinner Entrées Down East Twisted Crab Cake jumbo lump crab meat, blended with fresh avocado, tantalizing spices and sautéed golden brown. served with a tangy remoulade

Steak n’ Eggs grilled angus filet mignon medallions topped with a fried egg over a potato flata, sofrito collard greens and finished with a balsamic and bourbon infusion

Candy of the Sea jumbo sea scallops, marinated in roasted garlic with a hint of coconut and cream, then pan seared and served over sautéed greens with a side of carolina gold rice pilaf drizzled with a sweet basil-chile oil

Flaming Kasseri greek mediterranean melting cheese. seasoned, floured and fried golden brown. finished with fresh lime and flamed with tequila

Shrimp in a Blanket

N

estled in the heart of downtown Greer, BIN112 brings to this historic area a unique and creative dining experience. Brother and sister team, Jason and Allison Clark, take pride in choosing only the finest ingredients and products that make up their “Southeastern with a Twist” menu and extensive wine list.

Private dining is available in “The Cellar.”

BIN112 strives to create a friendly and cozy environment for their patrons to relax, enjoy and let the Epicurean inside emerge.

Mussels on the Beach fresh mussels sautéed with tomatoes, garlic, lemon zest and finished with a sauvignon blanc.

Honey BBQ Glazed Salmon & Sweet Grits fresh salmon filet, grilled with a roasted plum tomato, honey and ginger reduction served with bruleed grits, sofrito collard greens.

Shrimp Dippin’ Ducky duck breast, triple seared medium-rare and finished with sautéed shimp wrapped in a tangy cajun brown gravy See our complete menu and more photographs online at UpstateFoodie.com.

• Upstate Foodie Guide • 2008 • UpstateFoodie.com

COZY ENVIRONMENT

large shrimp wrapped in smoked bacon and served with a cucumber salsa and pepper-buttered pasta

11

Blue Fire Grill

SUSHI

SHRIMP COCKTAIL

Lunch Monday-Friday 11:30 am - 2:30 pm Dinner Monday-Thursday 5:00 pm - 10:00 pm Friday 4:30 pm - 11:00 pm Saturday 4:00 pm - 11:00 pm Sunday 5:00 pm - 9:00 pm All Sunday ABC permits

12

5 Market Point Drive Greenville, SC 29607 864-254-6088 www.bluefiregrill.net

American Cuisine

BAR

market point dr greenville

Insiders Tip: Over 200 different wines to choose from.

Dinner Entrées Maine Lobster fresh, flown in daily and grilled over a wood fire

Jumbo Shrimp & Scallops sauteed with cajun spices and served over smoked gouda grits

Ribeye 16 oz. USDA PRIME, aged a minimum of 28 days and grilled over a wood fire

Crab Cakes handcrafted with fresh lump crab meat and served with a spicy remoulade sauce

Grouper Oscar fresh grilled grouper, lightly blackened, topped with lump crab and grilled asparagus, then drizzled with hollandaise sauce

Grilled Sea Bass

L

ooking for a restaurant that is Cosmopolitan and “Urban Chic?”

The Blue Fire Grill is casual dining at its finest, with superior food and professional service. The Eclectic American menu features the freshest fish, seafood, beef, lamb and pork, as well as a full sushi bar and an extensive wine list with over 200 choices.

Conveniently located off of Woodruff Road, I85/I385, Blue Fire Grill is the perfect place for lunch or dinner and can accommodate parties of any size.

seasoned with cajun spices and drizzled with garlic butter, served over smoked gouda grits

Black & Bleu Chicken fresh blackened chicken breast, stuffed and topped with a bleu cheese and gorgonzola cream sauce

Colorado Lamb Shank slow cooked for 8 hours until it’s falling off the bone

See our complete menu and more photographs online at UpstateFoodie.com.

• Upstate Foodie Guide • 2008 • UpstateFoodie.com

DINING ROOM

13

The Blue Ridge Brewing Co.

CHEF RICH FLAGG

GRILLED TUNA WITH RICE WINE VINAIGRETTE

FRESHLY CRAFTED BREWS

Monday - Saturday 11am - 2am Sunday 11am - Midnight Voted Best Sunday Brunch in Greenville Greenville’s only BrewPub. Fresh Craft Brews made on-site.

217 N. Main St. Greenville, SC 29601 864-232-4677 www.blueridgebrewing.com

Casual American Cuisine Brew-Pub 14

n. main street greenville

Insiders Tip: Check out our Ugly Mug Club and find out how to get bigger beers!

Dinner Entrées Wild Game Sampler Create your own adventure from the most complete selection in the upstate. Choose any three: Venison, Antelope, Quail, Rabbit, Buffalo, Wild Boar or Duck Breast.

$18.95 Churrasco Beef, Pork and Chicken roasted over an open fire. Our savory marinade enhances each meat as it finishes on the grill.

$16.95 Chicago Style Pizza A Chicago style deep dish pizza layered with sweet Italian sausage, pepperoni, wild mushrooms, peppers, smoked provolone and mozzarella.

$11.95 Sashimi Grade Tuna Steak Grilled with rice wine vinaigrette.

Served with grilled spring onion, cremini mushrooms, and red bell pepper.

$16.45 Pecan Crusted Trout

B

orn in the Foothills of the Blue Ridge Mountains, “Greenville’s Brew-Pub” continues to pay homage to one simple creed: To provide customers with the very best house-made food and freshly crafted brews possible. Chef Rich makes everything from the ketchup to the incredible Wild Game Sampler. Jay’s freshly crafted brews include Kurli Blonde Ale, Colonel Paris Pale Ale, Rainbow Trout ESB, and The Total Eclipse Stout, to name just a few. From the staff at Blue Ridge, “Cheers!”

Fresh from the North Carolina Mountains, pan seared and topped with mighty fine bourbon pecan halves.

$14.95 Mystery Fish Tacos Fresh “Mystery Fish” (ask your server) grilled and stuffed into soft flour tortillas with chipotle sour cream. Served with pico de gallo and fresh guacamole.

$13.95 South Dakota Buffalo Burger Go ahead, have it medium rare!

Free range and 90% lean.

$8.45

See our complete menu and more photographs online at UpstateFoodie.com.

• Upstate Foodie Guide • 2008 • UpstateFoodie.com

“GREENVILLE’S BREW-PUB”

15

The Bohemian

CHEF LAWRENCE W. YEARGIN III

MOROCCAN TAGINE

FREE LIVE CONCERTS

Tuesday - Thursday 11am - 9:30pm Friday - Saturday to 10pm, bar open late Sunday Brunch 11am - 2pm Separate menus for lunch, mid-afternoon, dinner and brunch Specializing in Belgian Ales; Bloody Mary Bar 16 every Sunday

2B West Stone Avenue Greenville, SC 29609 864-233-0006 Corner of Stone Avenue & North Main www.thebohemiancafe.com

American Contemporary and International Eclectic Cuisine

w. stone avenue greenville

Insiders Tip: Free concerts weekly, including live tapings for WNCW’s Tower of Song.

Dinner Entrées International Grill - You choose steak, chicken, pork, shrimp, tuna, salmon, scallops or tofu prepared in one of 5 styles:

I

f America is the great melting pot, then The Bohemian has the ultimate American menu! At dinner, our chef draws upon his 20+ years of restaurant experience and recipes collected in his international travels to bring you authentic dishes from around the world and the best in steaks, seafood and vegetarian items, all hand-prepared with the highest quality ingredients. Our lunch menu features both signature items and classic favorite sandwiches and salads, with daily soup and seafood specials.

$14 to $24 depending upon selection of steak, seafood, etc.

Moroccan Tagine savory stew of beef tenderloin slow simmered in aromatic spices with carrots, apricots, chickpeas, onions and pomegranate, served over couscous and presented in a traditional tagine dish

$19.00

See our complete menu and more photographs online at UpstateFoodie.com.

• Upstate Foodie Guide • 2008 • UpstateFoodie.com

WARM, ARTISTIC ATMOSPHERE

Bohemian: simple grilled perfection with salt, pepper and olive oil, served with house sauce, homemade potato chips and mixed green salad Moroccan: dry-rubbed with an aromatic blend of North African spices, served with roasted vegetables and couscous, plus harissa hot chile sauce and cool yogurt sauce Mediterranean Chermoula: marinated with fresh herbs, lemon, toasted coriander, white pepper and olive oil, served with sun-dried tomato pesto orzo and grilled asparagus Singapore Percik Barbeque: spicy black barbeque sauce combining over 20 ingredients, served with jasmine rice and crispy fried shallots, sambal chili sauce and cucumber salad Caribbean Jerk: spicy Jamaican marinade, offered regular or habañero hot, served with red & black bean mole and red rice, topped with fried plantains and mango salsa

17

Brasserie Ecosse

CHEF STEVE LEITCH

SHRIMP & OYSTER BOUCHEE

SPACIOUS SEATING

Monday-Thursday 11:30am - 9:30pm Friday 11:30am - 10:30pm Saturday 4pm - 10:30pm Highly entertaining open kitchen, Granite & African Mohogany Bar.

149 S. Daniel Morgan Ave. Spartanburg, SC 29306 864-583-7900 www.brasserie-ecosse.com

Euro-American Cuisine 18

s. daniel morgan ave spartanburg

Daily Specials - $19.50 Tuesday - All you can eat Alaskan Insiders Tip: King Crab Legs / Friday Petite Filet & Crab Cake

Dinner Entrées Muscovy Duck Confit - Arugula, Orange & Goat Cheese Tart with Grand Marnier Crispy & Succulent Duck Leg Salad Filled Tart & Caramel Based Grand Marnier Sauce

$19 Steak Frites All Grilled Served with appropriate sauces - Au poivre or Maitre D’Butter, a la Moutarde or Bearnaise

8oz Filet $22/12oz Flat Iron $20/12oz Ribeye $24/12oz Strip Steak $23/8oz Blue Cheese Burger $8 Prince Edward Isle Mussels Sauces - Ecosse / Provencale / Asian / Parisian / American

$9 Bowl with Grilled Baguette - $18 Entrée with Salad & Grilled Baguette Ecosse Crab Cakes Lump Crab Cakes - Arugula & Provencal Tomatoes with Rouille

$21 Smoked Salmon & Cream Cheese Pizza House Cured Salmon with whipped Lemon Cream Cheese, Red Onion & Fresh Choppd Dill

$12 - Appetizer Goat Cheese Souffle Creamy & Light Cheese Souffle Fennel & Coriander Infused Tomato Sauce, Pistou & Balsamic

$7 - Appetizer

See our complete menu and more photographs online at UpstateFoodie.com.

• Upstate Foodie Guide • 2008 • UpstateFoodie.com

B

rasserie Ecosse has become the place to go for dining in Spartanburg. Offering a creative menu and affordable wines in a warm, comfortable, relaxed setting. The Euro American menu offers a variety appetizers and entrees, special sauces and delicious dessert to satisfy any appetite.

Whether it’s an intimate dinner with friends or a gala cocktail reception, the casual elegance and vivacious atmosphere of Brasserie Ecosse make it the ideal location for your next gathering.

19

The Brown Street Club

THE WINE

THE FILET

THE NIGHTLY JAZZ

Lunch Tuesday - Friday 11:30am - 2:30pm Dinner Tuesday - Saturday Begins at 5:00pm Live Jazz Music 5 Nights a Week Catering Available

115 Brown Street Greenville, SC 29601 864-250-9193 www.brownstreetclub.com

Upscale American Cuisine 20

brown street greenville

The Brown Street Club partners inherited a secret recipe for one of famed New Insiders Tip: York Mayor, Fiorello LaGuardia’s favorite cocktails, the Crestwood Manhattan.

Dinner Entrées Brown Street Crawfish Dip New Orleans inspired casserole mixed with cream cheese, creole sauce, and topped with Gouda Cheese. Served with Crustini Bread.

$10.00 Baked Montrachet Cheese Phyllo wrapped goat cheese served with a roasted red pepper sauce and topped with wild mushrooms and roasted garlic.

$10.00 Brown Street Crab Cakes Topped with a Shoepeg corn relish and finished with a chipotle remoulade sauce

$28.00 Pecan Crusted Trout Sauteed and laced with a blood orange butter sauce

$26.00 Montrachet Chicken

T

he Brown Street Club is a cozy refined jazz & fine dining restaurant located in the heart of downtown Greenville, SC. Upon entering the Brown Street Club you become part of its exciting and spirited atmosphere and feel like you have stepped back in time to America’s Great Jazz Age. With a full menu of Upscale American dishes, a fine wine list and nightly jazz, The Brown Street Club is a place where distinguished adults and business persons always get the best of everything.

$24.00 12 oz Choice Center Cut Filet (8oz also available) Served with chef’s vegetable and starch (choice to add shrimp, crabcake, sauce bernaise, sauce hollandaise, or oscar style)

$40.00 Tomato and Mozzarella Salad Fresh Buffalo mozzarella cheese and beefsteak tomatoes laced with a pesto dressing.

$9.00 See our complete menu and more photographs online at UpstateFoodie.com.

• Upstate Foodie Guide • 2008 • UpstateFoodie.com

THE EXCITING AND SPIRITED ATMOSPHERE

Pan seared free range chicken breast topped with goat cheese and sun dried tomatoes served with a bordelaise sauce.

21

Charlie’s Steak House

CHEF EDNA ELY

SHRIMP COCKTAIL

TENDERLOIN FILET

Monday-Saturday 6pm - 10pm Since 1921 Where you always get a good steak

18 E. Coffee Street Downtown Greenville, SC 864-232-9541 www.charliessteakhousegreenville.com

Steak House 22

coffee street greenville

Charlie’s slaw - different from most. It’s fresh shredded Insiders Tip: cabbage dressed with our homemade dressings.

Dinner Entrées Filet Tenderloin cut of beef. The most lean and tender. Paul’s specialty.

Ribeye Kay’s favorite. With the marbling flavor, this was once referred to as the “Charlie’s Special.”

Thick Porterhouse T-Bone The best of both worlds. A filet on one side and a New York Strip on the other. It will fill the hardiest of appetites.

Extra Large Thick Sirloin A colossal size of center cut Top Sirloin, so big that some customers have mistaken it for a roast.

New York Strip It’s a T-Bone without the bone. A true steak lover’s favorite.

C

harlie’s Steak House has served 4 generations of Greenville families, since 1921, and continues the same traditions that have made it a Greenville dining favorite. The beef is hand cut on the premises and is naturally dry-aged, using no preservatives or tenderizers. The French fried potatoes and onion rings are always cut fresh and their homemade salad dressings and desserts will complete your dining experience. Enjoy great food, good service and a friendly environment at Charlie’s Steak House in downtown Greenville.

Fresh Catch of the Day Our daily selection of fresh fish grilled to savor the natural flavor.

Marinated Chicken Breast Boneless chicken marinated in our special recipe and grilled to complement the natural flavors.

Ground Sirloin Fresh ground beef. It’s the best in the city. Try it once and it will be a favorite of yours.

See our complete menu and more photographs online at UpstateFoodie.com.

• Upstate Foodie Guide • 2008 • UpstateFoodie.com

FRIENDLY ENVIRONMENT

23

CityRange Steakhouse Grill

EXECUTIVE CHEF MOUSSA FONDIO

Monday - Thursday 11am - 10pm Friday 11am - 11pm Saturday 12pm - 11pm Sun 11:30am - 9pm Dinner served all day, Lunch until 4pm Call ahead waiting available

24

Happy Hour Monday - Saturday 4pm - 8pm

PORTABELLA MUSHROOM FILET MIGNON

BANQUET ROOM

Greenville 615 Haywood Road Greenville, SC 29607 864-286-9018 Spartanburg 774 Spartan Blvd Spartanburg, SC 29301 864-327-3333 www.cityrange.com

Steakhouse and Modern American

greenville & spartanburg

Insiders Tip: Private and corporate dining available, unique and healthy children’s menu as well.

Dinner Entrées Black & Blue Lightly blackened & seared beef tenderloin medallions, layered with blue crab cakes, béarnaise sauce, garlic romano mashed potatoes & asparagus

$23.95 Portabella Mushroom Filet Mignon Top choice, thick center cut filet, enhanced with our portabella mushroom sauce

$23.95 Honey Pecan and Gorgonzola Salad with Pan Seared Salmon Mixed baby greens, sliced pear, gorgonzola cheese, spicy pecans, citrus vinaigrette & pan seared salmon

$8.95 Chicken Pot Pie All white-meat chicken, spinach, vegetables & pastry topping, garlic romano mashed potatoes

$13.95 Bourbon Pecan Chicken

C

ityRange is an awardwinning restaurant that earns rave reviews as one of the Upstate’s best overall dining experiences. Open since 1998, CityRange offers great steaks, American comfort food with a twist, an inspired wine list and full bar. Both the Greenville and Spartanburg locations have a warm, welcoming ambience, with a gracious, well trained staff and the look and feel of an “urban lodge.”

$16.95 Grilled Brie Soft, semi-ripened char grilled cheese, strawberry red onion black pepper marmalade, fresh fruit & sliced ciabatta

$7.95 Chocolate Volcano Cake Rich, just-baked Cocoa Barry chocolate, rum-laced, lava hot fudge center (Tastes best with vanilla ice cream)

$6.50 See our complete menu and more photographs online at UpstateFoodie.com.

• Upstate Foodie Guide • 2008 • UpstateFoodie.com

WARM, WELCOMING AMBIENCE

Marinated & honey pecan coated chicken breasts, basket fried, topped with bourbon pecan cream sauce, garlic romano mashed potatoes & sautéed green bean garnish

25

Coal Fired Pizza Co.

CHEF CARLOS ECHEVERRI

ENOMATIC WINE SERVING SYSTEM

WINE BAR

Monday - Thursday 4pm - 11pm Friday 4pm - 2am Saturday 4pm - 12am Outdoor seating Enomatic Wine Serving System

8595 Pelham Road Greenville, SC 29615 864-329-0400 www.coalfiredpizza.com

Contemporary Italian Cuisine 26

pelham road at 14 greenville

Unique wine tasting using a state-of-the-art wine dispensing machine.

Insiders Tip: Just push button, pour, and sip.

Dinner Entrées Porcini Ravioli Porcini mushroom filled ravioli with a pureed white and black truffle cream sauce

$19 Salmone di la notte Pignoli crusted salmon over asparagus in a tomato basil infused white wine sauce

$20 Zuppa de pesce Lobster, shrimp, scallops, salmon, clams, mussels and calamari in a light tomato shellfish saffron broth

$32 Quattro Formaggi Fresh mozzarella, fontina, mozzarella di bufula, parmigiano reggiano, extra virgin olive oil

Small Pizza $13 Large $18 Parioli Pan seared veal chop with braised vegetables and a porcini dijon mustard sauce

$33

A

t Coal Fired Pizza Co., Chef Carlos Echeverri creates authentic Italian cuisine that will take you to another time, another place, another country. You’ll feel transported as soon as you step inside the beautiful restaurant or dine al fresco on the veranda.

The menu features gourmet coal fired pizzas and sublime dishes including veal, steak, fresh seafood and inventive pasta. Coal Fired Pizza Co. is the only restaurant in the upstate to feature an Italian wine serving system. This unique system allows you to taste premium wines that are often only sold by the bottle. Taste the essence of Italy and feel transported.

Papardelle Vodka Pasta strips with fresh tomato, cream, vodka, sweet peas and basil

$16 Filet Gorgonzola 6 oz. Prime filet of beef with gorgonzola, cognac, and cream

$29 Pollo Francese Breast of chicken sauteed with white wine, lemon and butter

$17

See our complete menu and more photographs online at UpstateFoodie.com.

• Upstate Foodie Guide • 2008 • UpstateFoodie.com

INTIMATE BISTRO

27

Devereaux’s

CHEF STEVEN GREENE

Sunday – Thursday 6pm – 9pm Friday and Saturday 6pm – 10pm Bar Opens at 5pm Closed Mondays Chef Greene offers both five and 10-course Tasting Menus for those looking for the ultimate food experience.

28

CARPACCIO OF AHI TUNA

BANQUET ROOM FOR EVENTS

25 E. Court Street Greenville, SC 29601 864-241-3030 www.devereauxsdining.com

Modern American Cuisine

e. court street greenville

If you like vegetarian dishes, just ask your server and the Insiders Tip: chef will create a customized 3 – 4 course menu for you.

Dinner Selections Beet Salad Petite Mache, Blue Cheese Mousse, Walnuts

$8 Seared Diver Scallop Two Potato Hash, Spinach Cream, Carmalized Garlic Emulsion

$14 New York State Foie Gras Housemade Brioche, Blood Orange, Pomegranate, Pistachios

$20 Breast of Muscovy Duck Nishiki Rice Risotto, Kumquat Marmalade, Citrus-Soy Reduction

$26 Beef Ribeye In Two Preparations, Asparagus Puree, Polenta, Smoked Bacon, Red Wine Jus

$35 Hawaiian Ahi Tuna Pearl Pasta, Zucchini, Honshimejii Mushrooms, Tamarind Glaze

D

evereaux’s is fast becoming recognized as a culinary destination in downtown Greenville. The restaurant is located in a century-old cigar factory that has been transformed to provide a warm, relaxed atmosphere with outside patio seating and private dining in the Vintage Room. The friendly, highly-trained staff will serve you from the chef’s “no boundaries” menu, which features a mix of new-age and southern classics.

$29 Goat Cheese Cheesecake Honey Anglaise, Candied Walnuts, Lavender Ice Cream

$8 Flourless Chocolate Cake Carmalized Banana, Hazelnuts, Brown Butter, Caramel Ice Cream

$9 Above is a sample of our menu.

Dishes are subject to change with the seasonality and availability of product and ingredients.

See our complete menu and more photographs online at UpstateFoodie.com.

• Upstate Foodie Guide • 2008 • UpstateFoodie.com

WARM, RELAXED ATMOSPHERE

29

Fonda Rosalinda’s

ROSALINDA

SHRIMP & MANGO HABANERO SAUCE

LAMB SHANK

Lunch Monday - Friday 11am – 3pm Dinner Wednesday – Saturday 5pm – 9pm Friday until 10 pm Voted best Mexican restaurant in Beat 2007

30

A dining experience unlike any other Journal

1124 North Pleasantburg Drive, Greenville, SC 29607 864-292-7002

Gourmet Mexican

north pleasantburg greenville

Insiders Tip: Don’t forget to ask for our daily fresh margaritas.

Dinner Entrées Pescado a la Veracruzana A magnificent sea bass filet sauteed with herbs, olives and tomatoes

Pescado con callos, camarones en salsa de nopales Sea bass with shrimp and scallops in cactus sauce

Carne Asada en salsa de espinacas Grilled rib eye steak in a creamy spinach sauce

Pollo al Jenjibre Chicken breast in a ginger sauce

Chuleta de puerco en chile jalapeno Pork chop in jalapeno

B

ienvenido a Rosalinda’s… and you will feel like you are at home in Mexico! The music and the atmosphere will put you in the right mood to enjoy a Mexican meal prepared from scratch in Rosalinda’s kitchen. Their menu includes a large variety of Rosalinda’s original recipes.

The authentic Mexican dishes are made with the freshest of ingredients, unlike any others you have tasted. And don’t forget about the Margaritas… the perfect complement to your Rosalinda’s experience! ¡Buen provecho!

Grilled rib eye in an exquisite blend of shrimp, scallops and cactus. A must try!!!

Barbacoa en salsa de berengenas y curry Lamb shank in eggplant and curry

Camarones al mango habanero Shrimp in mango habanero sauce

See our complete menu and more photographs online at UpstateFoodie.com.

• Upstate Foodie Guide • 2008 • UpstateFoodie.com

DELIGHTFUL ATMOSPHERE

Carne asada con camarones, callos, calamares y nopales

31

The Galley Restaurant

CHEF JOE FREDETTE

SHRIMP CAKES

OUTDOOR DINING

Tuesday – Saturday 5pm - 10pm Tapas dishes from our Woodstone Oven Banquet facilities Open-air courtyard

Portman Marina 1629 Marina Road Anderson, SC 29625 864-287-3215

www.portmanmarina.com Traditional American Cuisine 32

marina road anderson

Insiders Tip: The freshest and highest quality ingredients produce the best results.

Dinner Entrées Poached Pear Salad Mixed field greens, candied walnuts, blue cheese wedge and orange vinaigrette.

$6.95 Shrimp Cakes with a Lemon Caper Sauce served with Mixed Greens.

$9.95 Seared Scallops served with Wilted Spinach.

$10.95 Cedar Plank Salmon with a Jezebel Sauce served with Asparagus

$7.95 Prime Rib Traditional slow-roasted prime rib of beef

Ten-ounce $15.95 Fourteen-ounce $18.50 Rack of Lamb Herb crusted flame-broiled rack of lamb

$19.75

E

njoy spectacular waterfront dining at the Galley Restaurant.

Choose from a variety of fresh seafood, prime beef, and specialty dishes from their hearth room oven. The Galley offers outdoor dining on its open air courtyard and two private dining rooms for special occasions. The upstairs private dining room accommodates up to 150 people for a seated reception with a full panoramic waterfront view. The Galley’s downstairs private room seats up to 40 people.

Medallions of Tenderloin with Shrimp Grilled filet covered with sautéed mushrooms, scallions and herbs with sautéed shrimp

$18.50 Stuffed Jumbo Shrimp Broiled jumbo shrimp stuffed with crab meat and spices

$14.75

See our complete menu and more photographs online at UpstateFoodie.com.

• Upstate Foodie Guide • 2008 • UpstateFoodie.com

MARINA ATMOSPHERE

33

Gerard’s

CHEF GERARD CRIBBIN

HALIBUT WITH PESTO

Lunch Tuesday - Friday 11:30am - 2:30pm Dinner Tuesday - Thursday 5:30pm - 9:00pm Friday - Saturday 5:30pm - 10:00pm

34

Two additional private dining/meeting rooms accommodating up to 16 and 30 guests

102 East Poinsett St. Greer, SC 29651 864-879-0070 www.gerardsrestaurant.com

Contemporary Italian Cuisine

THE BAR

e. poinsett street greer

Insiders Tip: Almost any dish may be altered to please your palate.

Dinner Entrées Buffalo Mozzarella with Slow Roasted Tomatoes, Mixed Greens and Fresh Basil Daily Features from Appetizer to Dessert “Chef’s Choice” Entrée for the Adventurous Salmon with Rose` Lobster Sauce, Asparagus and Fettuccine Alfredo Seared Scallops with Sherry Cream Sauce, Baby Spinach and Risotto of the Day Pancetta Wrapped Pork Tenderloin with Saged Apples, Potato Pancakes and Broccolini

G

erard’s is situated in the heart of historic downtown Greer.

Exposed brick, exquisite art, custom woodwork and handblown Venetian glass are just some of the features making Gerard’s a warm and romantic destination. Specializing in fresh seafood, chef/proprietor Gerard Cribbin calls the restaurant “The house that fish built.” The house made semolina bread is divine. The service and ambiance are unsurpassed. Twice featured in Southern Living Magazine Gerard’s has a great reputation. “Just ask your friends.”

Grilled Baby Lamb Rack with Mint Demi Glace, Fingerling Potatoes and Spinach

See our complete menu and more photographs online at UpstateFoodie.com.

• Upstate Foodie Guide • 2008 • UpstateFoodie.com

UNSURPASSED AMBIANCE

Linguine with Shrimp, Scallops, Fish and Crab Meat in a Medium Spicy Marinara Sauce

35

High Cotton

CHEF GUY FERRI

GRILLED ASPARAGUS & SHAVED ARTICHOKE SALAD

LOCAL CLAM & BUTTERBEAN CHOWDER

Dinner Sunday - Thursday 5:30pm - 10pm Friday - Saturday 5:30pm - 11pm Sunday Brunch 10am - 2pm Live music nightly and during Sunday brunch Private Group Dining available 7 days/week, 36 lunch or dinner in four beautiful dining rooms

550 South Main Street at RiverPlace Greenville, SC 29601 864-335-4200 www.high-cotton.net

Lowcountry and Southern Regional Meats, Game, Fish, Seafood

south main street greenville

Insiders Tip: High Cotton has amazing live music every night!

Dinner Selections Grilled Asparagus & Shaved Artichoke Salad arugula, Parmesan Reggiano, lemon herb vinaigrette

$9 Local Clam & Butterbean Chowder local clams, tomatoes, andouille sausage

$10 Buttermilk Fried Oysters arugula, green goddess dressing

$11 High Cotton Charcuterie Plate saucisson, terrines & rillettes, mustards, pickles & grilled baguette

$15 Skillet Seared Mahi Mahi sweet corn and butter bean succotash, lobster chive cream

$25

A

t High Cotton, Lowcountry magic is served daily in beautiful dining rooms with views of the Reedy River. Enjoy local and regional meats, fish and seafood prepared

by Maverick chefs in an open kitchen, and served with gracious hospitality. Live music, valet parking, and a Maverick dining experience! Just like the timehonored phrase, High Cotton is first class, high spirited, and livin’ large.

Sautéed Filet of Halibut baby artichokes, asparagus & spring onion fricassee, roasted tomato vinaigrette

$28 Certified Angus Ribeye $28 Rosemary & Mustard Encrusted Rack of Lamb potato parmesan gratin, tiny green beans, Zinfandel lamb reduction

$36

See our complete menu and more photographs online at UpstateFoodie.com.

• Upstate Foodie Guide • 2008 • UpstateFoodie.com

MAIN STREET DINING ROOM

37

Justin’s Steakhouse

TBONE STEAK

ROASTED RACK OF LAMB

NUT-ENCRUSTED SALMON

Monday - Thursday 5pm - 10pm Friday - Saturday 5pm - 11pm Lunch in Spartanburg and Greer 11:30pm - 4:30pm Patio and Private Dining Catering

38

Greenville: 40 Rushmore Drive (322.2626) Greer: 109 Trade Street (801.8884) Simpsonville: 111 N. Main Street (967.0099) Spartanburg: 148 W. Main Street (573.5570) www.justinssteakhouse.com

Casual Fine Dining

greenville greer simpsonville spartanburg

Insiders Tip: Reservations recommended. Patio Dining, Private Dining, and Catering available.

Dinner Entrées Smoked Mozzarella melted mozzarella cheese with sautéed asparagus, crimini mushrooms, sundried tomatoes and garlic

Bacon Wrapped Filet Tips Certified Angus Beef tips wrapped in smoked bacon and finished in a teriyaki glaze

Surf & Turf 7oz Filet Mignon and a 6oz cold water lobster tail served with two sides

22oz Bone-In Ribeye A beautifully marbled 22oz Cowboy Cut

Roasted Rack of Lamb New Zealand frenched rack of lamb served medium-rare with a pomegranate reduction

W

ith customers so regular they feel like relatives, Justin’s Steakhouse has redefined “family restaurant.” The tables are set with white linen. The cuisine is sophisticated offering up only the finest steaks and seafood. The wine list has over 200 wines available and the desserts are award winning. Despite these fine dining credentials, Justin’s Steakhouse has created an atmosphere so warm, so intimate, that patrons often feel they’re eating at a friend’s house!

Nut-Encrusted Salmon Fresh Salmon Filet lightly encrusted in pistachio nuts, almonds, pine nuts, rosemary & garlic, topped with a fresh citrus glaze

Chocolate Mousse Classic Anglaize French Confection made from Belgian Dark Chocolate

Chocolate Tini Godiva White Chocolate, Van Gogh Vanilla Vodka, Créme de Cocao and a splash of cream served in a chocolate swirled glass.

See our complete menu and more photographs online at UpstateFoodie.com.

• Upstate Foodie Guide • 2008 • UpstateFoodie.com

WARM AND INTIMATE ATMOSPHERE

39

Latitude

CHEF DONALD HIERS

SAUTÉED JUMBO SEA SCALLOPS

OUTDOOR VERANDA

Lunch Monday - Friday 11:30am - 2:30pm Saturday 11:30am - 5:00pm Dinner Monday - Thursday 5:00pm - 9:00pm Friday - Saturday 5:00pm - 10:00pm Brunch 11:00am - 3:00pm

40

Expansive dining room views of Fall’s Park and Liberty Bridge.

631 S. Main St Greenville, SC 29601 864-467-1101 www.latitude-westend.com

New American Cuisine

s. main street greenville

Insiders Tip: Just ask for the “chef’s table,” and Chef Donald Hiers will custom design your meal.

Menu Selections Warm Peppered Goat Cheese wilted spinach, citrus soy vinaigrette

$9 - Dinner Appetizer Hot Smoked Atlantic Salmon wild mushrooms, ginger, asparagus, linguini

$21 - Dinner Entrée Pan Seared Arctic Char butterbean pesto crust, garlic mashed potatoes, vin blanc, poached select oysters

$23 - Dinner Entrée Prime Rib Burger ground in house, served on an onion roll, as seen in southern living magazine.

$10 - Lunch Entrée Grilled Portobello Mushroom leaf spinach salad, garlic, fresh herbs

$10 - Lunch Entrée Pan Seared Tuna Loin

A

chef-driven restaurant that puts great food first, Latitude was the first of its kind in the historic West End of Greenville. The spacious, minimalist interior creates a canvas for Chef Donald Hiers’ uniquely American brand of classic French-inspired cuisine.

Trained by Chef Jean Banchet, one of the most influential American Chefs, Hiers has been a developer of the Greenville culinary scene for over 10 years.

asian vegetables, aged balsamic vinegar, pesto

$15 - Lunch Entrée Low Country Crab Cakes house made tartar sauce, baby mixed greens

$14 - Lunch Entrée Sauteed Jumbo Sea Scallops wilted spinach, mustard sauce

$11 - Dinner Appetizer

See our complete menu and more photographs online at UpstateFoodie.com.

• Upstate Foodie Guide • 2008 • UpstateFoodie.com

SPACIOUS SEATING

41

The Lazy Goat

CHEF LINDSAY AUTRY

LAZY PAELLA

Monday - Thursday 5:00pm - 10:00pm Friday - Saturday 5:00pm - 11:00pm Bar Opens at 4pm The Lazy Goat offers private event space overlooking the Reedy River. Seating for 90 or reception for 130.

42

170 Riverplace Greenville, SC 29601 864-679-LAZY (5299)

Mediterranean Cuisine

OUTDOOR VERANDA

riverplace greenville

Insiders Tip: For the most engaging “Goat” experience, ask your server about the “Blue Chair.”

Dinner Selections Moroccan Lamb braised shank, cucumber yogurt, warm pita

$8 Fried Goat Cheese vanilla honey drizzle, pistachio dust

$6 Toasted Garlic Shrimp blistered tomatoes, feta, ouzo, arugula

$9 Trout Spanakopita creamy spinach and feta filling, crispy leeks, salmon roe

$10 Lazy Paella prawns, mussels, chorizo, “bomba” rice, snow peas, sofrito broth

$19 Sweet Potato Tagliatelle pine nuts, crispy pancetta, toasted sage butter

$14 Sheep’s Ricotta Gnudi

T

he Lazy Goat, in Greenville’s West End, is a Mediterraneanthemed restaurant with a menu featuring global influences from Spain, Morocco, Italy, France, Greece, Africa and the Middle East.

Executive Chef Lindsay Autry is known for her “made from scratch” approach to cooking - from the “zahtar” on the table to the house made pasta, every item that is served is almost exclusively made by Autry and her culinary team. Chef Lindsay encourages “social dining” and wants her patrons to share conversation, as well as her dishes, at her tables.

melting leeks, saffron essence, charred tomato

$16 “Spanish Omelette” Flatbread Pizza chorizo, fingerlings, fontina, soft cooked egg

$11 Above is a sample of our menu.

Dishes are subject to change with the seasonality and availability of product and ingredients.

See our complete menu and more photographs online at UpstateFoodie.com.

• Upstate Foodie Guide • 2008 • UpstateFoodie.com

BEAUTIFUL VIEW OF REEDY RIVER

43

Lieu’s Chinese Bistro

FRANCES LIEU

SHRIMP IN HOT CHILI SAUCE

SEARED AHI TUNA

Monday - Thursday 11am - 10pm Friday - Saturday 11am - 11pm Sunday 11am - 9:30pm Lunch Daily 11am - 3pm Lunch & dinner have different menus & pricing

44 60 year old family recipes

1149 Woodruff Road Greenville, SC 29607 864-675-9898 www.lieuschinesebistro.com

Chinese Cuisine

woodruff road greenville

Insiders Tip: Lieu’s can accommodate diets that are gluten-free, food allergies, etc.

Dinner Selections Chicken Lettuce Wraps Chicken, shiitake mushrooms, waterchestnuts, red onions, scallions and fresh lettuce served with hoisin and sweet-garlic soy sauce with Chinese hot mustard

$8.00 - Starter Firecracker Salmon Rolls Spiced, fresh salmon wrapped in spinach and fried in a crispy wrapper. Served with a sweet hot chili sauce

$8.00 - Starter Mongolian Beef Tender steak cooked with scallions and garlic / Shrimp or Combination

$9.00 Lunch / $14.00 Dinner Lieu’s Spicy Chicken Lightly battered, fried and tossed in sweet, hot chili sauce

$8.00 Lunch / $12.00 Dinner Sesame Chicken

F

or decades, the Lieu Family has stood behind the extraordinary dining experience found in their restaurants – only the freshest and highest quality ingredients are used to ensure satisfaction for each guest.

Since opening its present location in September 2003, Lieu’s Chinese Bistro has become a popular dining destination in the Greenville area, and was voted one of the ten best restaurants in the Upstate

by South Carolina Magazine in the fall of 2005.

$8.00 Lunch / $12.00 Dinner Spicy Coconut Shrimp Snow peas, red onions and sweet red bell peppers stir-fried in Thai dry chili and coconut milk

$15.00 Spicy Ginger Shrimp Cooked with a sweet, hot chiliginger sauce and tossed with fresh broccoli

$10.00 Lunch / $15.00 Dinner

See our complete menu and more photographs online at UpstateFoodie.com.

• Upstate Foodie Guide • 2008 • UpstateFoodie.com

DINING ROOM

Lightly battered, fried and tossed with a sweet, flavorful sauce

45

McCarthy’s Restaurant

CHEF ROBERT McCARTHY

KEY LIME PIE

OUTDOOR PATIO

Lunch Tuesday - Friday 11am - 2pm Saturday Brunch 10:30am - 3pm Dinner Thursday - Saturday 5:30pm - 10pm Fine Dining in a casual bistro atmosphere Courtyard dining 46 weather permitting

112 N. Main St. Anderson, SC 29621 Ample parking in rear of restaurant off McDuffie St. 864-226-7435 www.mccarthysdining.com

American Regional Cuisine

n. main street anderson

Vegetarian Dishes, Catering, and Private Dining Space available upon request.

Insiders Tip: Seasonally changing menu.

Dinner Entrées Portobello Muenster Burger Grilled 8oz certified angus beef hamburger with grilled Portobello mushroom, green leaf lettuce, and tomatoes, fried shallots and melted muenster cheese with a side item.

$8 She Crab Soup Creamy she crab soup with a dusting of dried crab roe and a splash of sherry

$6 Buttermilk Brined Pork Tenderloin Pork tenderloin medallions marinated in buttermilk brine, pan seared and served with a glazed apple sauce and Anson Mills grits

$18 Braised Beef Sirloin Slow braised beef with potatoes, carrots and onions in natural jus

$16 Smoked Shrimp Egg Roll House smoked baby shrimp with braised collard greens served with a chipotle cole slaw MAIN DINING ROOM

$8

E

Potato Chips with Blue Cheese Fondue Our homemade potato chips served with a creamy blue cheese fondue

$6.25 Roasted Porkloin with Chipotle Cole Slaw Thinly shaved smoked porkloin with housemade bbq sauce, chipotle cole slaw on a toasted sesame seed bun and served with choice of side

$8

See our complete menu and more photographs online at UpstateFoodie.com.

• Upstate Foodie Guide • 2008 • UpstateFoodie.com

njoy casual dining in the heart of downtown Anderson.

McCarthy’s offers your favorite southern dishes in a bistro atmosphere. From the black and white marble floors to the exposed brick walls, white tablecloths and black napkins, you will know you are enjoying fine dining at its best. Attention to every detail and exquisitely prepared food served to you by our knowledgeable courteous staff will ensure an unforgettable dining experience at McCarthy’s.

47

Nami Asian Bistro

CHEF TSUTOMU FUKUHARA

SUSHI PLATTER

BANQUET ROOM FOR EVENTS

Tuesday – Saturday 5:30pm - 10pm A selection of fine wines, saki and cocktails Complete sushi menu Outdoor patio dining

Portman Marina 1629 Marina Road Anderson, SC 29625 864-287-3219 www.portmanmarina.com

Traditional Japanese Cuisine 48

marina road anderson

Insiders Tip: Only purchase from knowledgeable and trusted purveyors of fish.

Dinner Entrées Samurai Roll Spicy Tuna Roll panko breaded and fried topped with layers of fresh sliced spicy tuna

$9.75 Spider Roll Soft-shell crab tempura, avocado, lettuce, cucumber, orange caviar, Nami sauce

$8.00 Portman Roll Salmon, barbecue eel, tempura crunch, avocado, Nami sauce

$8.00 Geisha Roll Spicy crab, avocado, cucumber topped with seaweed salad, orange caviar and Nami sauce

$9.00 Pendleton Roll Shrimp, cream cheese, avocado topped with seared New York Strip, spring onions and Nami sauce

$10.00 Dynamite Yaki

D

elight in superb authentic Japanese cuisine in a beautiful waterfront setting. Nami, which translates as “wave,” offers traditional Japanese cuisine created

by Chef Tsutomu Fukuhara including a complete sushi menu, small dishes, and special chef’s selections. Fukuhara is a master chef from Nara, Japan and has worked in top traditional Japanese style restaurants in Dallas, Atlanta, and Greenville, SC. Nami offers outdoor dining and three private dining rooms for small parties.

$7.00 Mahi-Mahi Baked fresh Mahi topped with king crab and Nami sauce finished with our chef made teriyaki sauce

$16.25 Filet Mignon and Lobster with Tempura Grilled six ounce teriyaki Filet and lobster tail finished with our chef made almond sauce served with tempura shrimp and vegetables

$28.00

See our complete menu and more photographs online at UpstateFoodie.com.

• Upstate Foodie Guide • 2008 • UpstateFoodie.com

GREAT ATMOSPHERE

Salmon, mussels, scallop, tuna, crab stick, whitefish and shrimp baked with Nami sauce

49

Northampton Wine Café

CHEF ELIZABETH BARDSLEY

VEAL CHOP

THE WINE ROOM

Dining 5pm - 9pm Retail 9am - 9pm Closed Sunday Classically Prepared Varied Menu 2,500 Premium Wines at Retail + $10/Bottle

50

& Wine Café 211-A East Broad Street Greenville, SC 29601 864.271.3919 www.northamptonwines.com

Eclectic Cuisine and Changing Menu of Classic Dishes

e. broad street greenville

Insiders Tip: No corkage before 6pm in the bar or restaurant.

Dinner Entrées Smoked Salmon Croquettes with Fresh Dill Sour Cream

Lump Crab Cake Sautéed with House Made Chow Chow and Mustard Anisette Sauce

Veal Chop Grilled Garlic and Oregano Marinated Veal Chop with Mashed Yukon Gold Potatoes and Shiitake Mushroom Bordelaise

Faroe Island Salmon Pumpkin Seed Crusted Scottish Salmon with Cheddar Cheese Grits and Smoked Tomato Coulis

Maine Scallops Pan-Seared Jumbo Maine Scallops with English “Mushy Peas” and a Sweet Curry Cream Sauce

New Zealand Venison

C

hef Elizabeth Bardsley creates classic and contemporary, wine-centric cuisine from fresh, local, and specialty ingredients. Choose from nearly 20,000 bottles of premium wine from around the world for a perfect match. Although reservations are suggested for the elegant main dining room, casual dining is offered at the bar and patio. “The Wine Room” seats up to 40 for private dining. The Wine Cafe often hosts wine dinners with visiting winemakers.

Filet Mignon Certified Angus Beef with Horseradish Parmesan Potato Croquette, Caramelized Shallots and Bordelaise Sauce

Menu Items are Seasonal Each Item Features a Wine Pairing

See our complete menu and more photographs online at UpstateFoodie.com.

• Upstate Foodie Guide • 2008 • UpstateFoodie.com

ELEGANT DINING ROOM

Grilled Chops with Mashed Yukon Gold Potatoes, Balsamic Steak Sauce and Smoked Pepper Butter

51

Open Hearth Steak House

CHEF WILLIAM BROWN

CHARCOAL BROILED STEAKS

JIMMY & PAULA STARR MELEHES

Monday - Thursday 5:30pm - 9:30pm Friday - Saturday 5:30pm - 10pm Private Dining Rooms Available Family Owned & Operated Since 1959

2801 Wade Hampton Blvd.

Greenville, SC 29687 864.244.2665 American Continental Cuisine

52

wade hampton blvd greenville

Insiders Tip: Ask about Jimmy’s current wine specials.

Dinner Entrées Cowboy Steak Certified Angus 20oz. Bone In Rib Eye

$32 Filet & Crab Cake Topped with Asparagus Spears and Bearnaise Sauce

$32 Filet Mignon An 8oz. Steer Tender wrapped in Bacon

$24 Rib Eye A thick, marbled 12oz Steak, Certified Angus

$21 New York Strip A 14oz, Certified Angus Sirloin Steak

$25 Pan-Sautéed Jumbo Lump Crab Cakes Served with a Creamy Remoulade

$20 Pecan Encrusted Trout QUIET, INTIMATE ATMOSPHERE

Light Tarragon Sauce drizzled on top

F

$19 Chicken Kabob Marinated Chicken Tenders skewered with fresh Vegetables, Charcoal Broiled

$15

See our complete menu and more photographs online at UpstateFoodie.com.

• Upstate Foodie Guide • 2008 • UpstateFoodie.com

amily owned and operated since 1959, The Open Hearth Steak House offers American Cuisine in a quiet, intimate atmosphere.

Choose from a menu with a great selection of aged steaks, fresh seafood, chicken and chops, perfectly cooked over a real charcoal fire. The delicious homemade desserts will be the perfect ending to a perfect meal. The Melehes family and their loyal staff have carried on the family tradition of offering great service, quality food and wine at a good price.

53

Restaurant O

CHEF JESSE THOMPSON

FIVE SPICE SEARED TUNA

THE “O” LOUNGE

Monday - Thursday 5:30pm - 10:00pm Friday - Saturday 5:30pm - 11:00pm “O” Lounge opens at 5pm Closed Sunday

54

The “O” Lounge, on the mezzanine, offers a selection of wines and specialty cocktails with soft seating, a great view of Main Street and live music on Friday nights.

116 South Main Street Greenville, SC 29601 864-331-0007 www.restauranto.com

Modern American Cuisine

s. main street greenville

Create your own dining experience with our special Insiders Tip: three-course, $38 Chef’s Tasting menu.

Dinner Selections Applewood Smoked Foie Gras Toasted Pecan Waffle, Blueberry Gastrique, Maple Roasted Onion

$18 Hoisin Glazed Quail Eggplant-Shiitake Canelloni, Cranberry Bigarade, Pickled Kumquats, Lemongrass Emulsion

$8 Togarashi Crusted Hamachi Cucumber-Wakame Salad, Coconut Vinaigrette, Mango-Lime Sorbet

$8 Grilled Watermelon Salad Organic Field Greens, Split Creek Farms Feta, Yuzu Vinaigrette, Oregano

$7 Five Spice Seared Tuna Sake Pickled Cabbage, CarrotGinger Puree, Sweet Sambal, Black Sesame Oil

$25 Sous Vide Lamb Loin

R

estaurant O is a Modern American restaurant offering southern hospitality in a cosmopolitan atmosphere.

The menu features the highest quality meats and freshest seafood available, with an emphasis on local ingredients and flavors. The Wine Spectator Award winning wine list offers selections from around the world. The Wine Cellar at Restaurant O can seat up to 26 for private dining.

Grilled Eggplant, Fennel Puree, Sultana-Pine Nut Compote, Preserved Lemon

$25 Snake River Farms Kobe Flat Iron Truffled Macaroni and Cheese, Gruyere Creamed Spinach

$35 Blueberry Pound Cake White Chocolate-Curry Anglaise, Lychee Gelato, Candied Cashews

$7 Above is a sample of our menu.

Dishes are subject to change with the seasonality and availability of product and ingredients.

See our complete menu and more photographs online at UpstateFoodie.com.

• Upstate Foodie Guide • 2008 • UpstateFoodie.com

COSMOPOLITAN ATMOSPHERE

55

Rick Erwin’s West End Grille

CHEF JASON MCCARTHY

FILET & LOBSTER

WORLD-CLASS WINE

Monday - Saturday 5pm - until Bar opens at 4pm

56

World-famous Carnegie Deli Cheesecake, direct from Manhattan, is one of Rick Erwin’s many unique offerings

648 South Main Street Greenville, SC 29601

Wednesday is Sushi Night

American Steak & Seafood House

864.232.8999

www.rickerwins.com

s. main street greenville

Insiders Tip: Ask about our selection of stuffed olives.

Dinner Entrées Certified Angus Filet Mignon 7oz./11oz. $24/$32 Certified Angus BoneIn Ribeye 20 oz. $34 12oz. Dry Aged Angus Delmonico 28 day dry aged steak grilled to order and topped with broiled Clemson Bleu cheese. Served with mashed potatoes.

$36 14oz. Veal Chop $36 Parmesan Crusted Grouper Pan-seared fresh filet of grouper coated with shredded Parmesan Reggiano and served with sauteed baby spinach and whipped potatoes.

$26 Sashimi Grade Tuna

R

ick Erwin’s West End Grille, situated in Greenville’s historic West End, takes fine dining to a new level. The stylish bar is the perfect place to relax and sip worldclass wine from their wine cellar, and dine in an inviting ambiance bathed in rich woods. You can enjoy some of the freshest seafood which arrives daily, as well as Rick’s signature dish – USDA Prime, Certified Angus and 1855 Swift steaks - the most flavorful and tender steaks in Greenville.

$28 Chilean Sea Bass Pan seared and served with basil whipped potatoes, grilled asparagus and roasted red pepper coulis.

$32 Cheese Board Assorted cheeses from around the world.

$16

See our complete menu and more photographs online at UpstateFoodie.com.

• Upstate Foodie Guide • 2008 • UpstateFoodie.com

INVITING AMBIANCE

Sesame crusted and served with wasabi mashed potatoes, sauteed julienne vegetables and a trio of dipping sauces.

57

Ristorante Bergamo

CHEF/OWNER NELLO GIOIA

SAFFRON PORCINI MUSHROOM RISOTTO

GRILLED LANGOSTINOS WITH FRIED POLENTA

Tuesday - Saturday Dinner seating from 6:00pm - 9:30pm Private parties upon request.

As a member of South Carolina’s Slow Food convivium, only the finest fresh, sustainable ingredients are included in Nello’s dishes.

58

100 N. Main Street at Coffee Street Downtown Greenville, SC 864-271-8667 www.ristorantebergamo.com

Modern Northern Italian Cuisine

main street greenville

Finish your dining experience with dolce to die for!

Insiders Tip: All desserts are handmade daily in Nello’s cucina.

Dinner Selections Fried Truffle Polenta Native Italian polenta fried in extra virgin olive oil topped with truffle oil and shaved Parmigiano Reggiano cheese.

Bruschetta with Duck Salame Grilled Tuscan bread glazed with fresh garlic and olive oil topped with fresh diced tomatoes and organic oregano, sea salt and pepper.

Gorgonzola and Arugula Salad Organic arugula served with fresh tomatoes and imported gorgonzola cheese, dressed with Nello’s signature Balsamic and Extra Virgin Olive Oil dressing.

Bergamo Agnolotti House made agnolotti pasta stuffed with roasted veal, native cheese, fresh herbs, topped with grated Parmigiano Reggiano cheese then finished with seared butter and fresh sage.

Seafood Risotto

R

istorante Bergamo has been the destination for true Italian “Foodies” since 1986. Chef/ Owner and Bergamo, Italy native Nello Gioia has built a stellar reputation with his modern interpretation of classic northern Italian cuisine. His creative use of the highest quality fresh, organic, sustainable ingredients and dedication to the “Slow Food” movement (which has its roots in Nello’s area of Italy) have made Ristorante Bergamo one of the brightest stars in the Southern culinary scene.

Roasted Halibut Pan roasted fresh Halibut seared with hot garlic olive oil served over Tuscan style cannellini beans with fresh rosemary.

Venetian Style Veal Liver Steel pan seared veal liver served with white wine sautéed Spanish onions, topped with lemon juice and sage.

Filet of Black Angus Beef Fire grilled filet served with all natural demi glasse red wine reduction finished with white truffle oil.

See our complete menu and more photographs online at UpstateFoodie.com.

• Upstate Foodie Guide • 2008 • UpstateFoodie.com

CLASSIC MODERN ITALIAN DINING

Nello’s signature risotto made with fresh tomato sauce, market fresh Prince Edward Island mussels, scallops and shrimp.

59

Sassafras Southern Bistro

CHEF BRIAN STEWART AND OWNER BRANT KENNEDY

FILET MIGNON

WASABI TUNA

Kitchen Hours Tuesday - Thursday 5pm - 9pm Friday - Saturday 5pm - 10pm Bar Hours Tuesday - Saturday 5pm - until(2am) One of America’s 101 Favorite Restaurants, New York’s CITY - The Destination for Style 60 Magazine, 2007 Food Issue

103 North Main St. Suite 107 Greenville, SC 864-235-5670 www.sassafrasbistro.com

Southern; Low-Country Cuisine

north main street greenville

Insiders Tip: Wine Wednesdays, 50% off all bottles of wine all night, every Wednesday

Dinner Entrées Filet Mignon with Pimento Choice 8oz beef tenderloin topped with pimento cheese, served with garlic and herb mashed potatoes and grilled vegetables

$25; with Blue Crab and Bearnaise $5 extra Wasabi Crusted Yellowfin Tuna Fresh Ahi tuna, served rare, with ginger soy mayo and wasabi mayo, served over grits with asparagus

$19 Blackened Sea Scallops Parmesan cream sauce with corn, bacon bits and leeks, served over grits and sauteed spinach

$20 Double Cut Pork Loin Herb roasted bone-in pork loin topped with Granny Smith Apple Chutney served with macaroni and cheese and bacon seared green beans

$21 Carpetbagger Ribeye

O

ne of the oldest restaurants of Downtown Greenville’s modern era, Sassafras is renowned for great food, exceptional service, great times, and a personal touch.

Sassafras serves consistently outstanding lowcountry favorites in a unique and intimate atmosphere, where owners Brant, Joe and Jennifer Kennedy personally attend to ensuring your evening’s complete enjoyment.

Regulars and business travelers alike savor dishes from the varied menu and nightly chef’s specials, innovatively created from the very freshest ingredients available on the day, complemented by a selection from the extensive wine list.

$31 Charleston Shrimp & Grits Sauteed shrimp and tasso ham in an herb chicken veloute’

$18 Yellowfin Tuna Spring Rolls Made with fresh Ahi tuna, cabbage and sweet potatoes, served over a bed of seaweed salad with ginger soy mayonnaise

$9 See our complete menu and more photographs online at UpstateFoodie.com.

• Upstate Foodie Guide • 2008 • UpstateFoodie.com

DINING ROOM

Bone-in 16oz choice ribeye topped with fried oysters and bearnaise served with garlic and herb mashed potatoes and asparagus

61

Smoke on the Water

CHEF TERRY HOUGLUM

SIGNATURE SMOKED ITEMS

Sunday - Thursday 11:30am - 9:00pm Friday - Saturday 11:30am - 10:00pm Happy Hour Monday - Thursday 4:00pm - 7:00pm Outside Dining and Live Music Full service catering

62 available

1 Augusta St, Suite 202 Greenville, SC 29601 864-232-9091 www.saucytavern.com

Southern Cuisine

HAPPY HOUR

augusta street greenville

Insiders Tip: Come on Tuesdays for 1/2 off bottles of wine.

Dinner Entrées Smoke N Jackets Potato skins stuffed with pulled pork and BBQ sauce, topped with cheddar and Monterey Jack cheeses and baked.

$7.50 Fried “Pearl” Oysters Fresh oysters lightly battered, then crisp-fried until golden. Guaranteed to be the best shucking oysters you’ve ever tasted.

$6.95/Half $11.95/Full Fried Green Tomatoes Lightly dredged, fried up crisp and served with homemade horseradish-dijon sauce. Enough to make you stop and whistle.

$6.95 Beef Brisket Texans claim this like they are the only ones who know about it. We think they’re all hat and no cattle.

You decide.

$7.95/Lunch $11.95/Dinner Beer-Butt Chicken

S

moke on the Water in downtown Greenville is a southern themed restaurant with an upscale but casual environment. They specialize in comfort food, including smoked meats and homemade side items, like mac and cheese and cornbread!

$7.95/Lunch $11.95/Dinner Prime Rib Nestled in a thick crust of coarseground seasonings and cooked so slowly, it is only available after 4PM.

$13.95/8o0z $17.95/12oz

Everything is made fresh and from scratch- from the sauces to the dressings and desserts.

Crab Stuffed Grouper

With an outside dining area, a full service bar and live music, Smoke on the Water has truly become one of Greenville’s favorite downtown destinations.

$15.95

Danny might not be crabby, but this grouper sure is. No need to fish for compliments on this dish!

See our complete menu and more photographs online at UpstateFoodie.com.

• Upstate Foodie Guide • 2008 • UpstateFoodie.com

OUTSIDE DINING AREA

Half of a chicken, smoked in a most undignified position until it’s plump and moist. Intoxicating flavors.

63

Soby’s New South Cuisine

CHEF SHAUN GARCIA

NEW ORLEANS BBQ SHRIMP

Monday - Thursday 5:30pm - 10pm Friday - Saturday 5:30pm - 11pm Sunday Brunch 10:30am - 1pm We offer patio dining and a mezzanine level for larger parties. The Loft at Soby’s is perfect for private entertaining.

64

207 South Main Street Greenville SC 29601 864-232-7007 www.sobys.com

New South Cuisine

THE LOFT AT SOBY’S

s. main street greenville

Soby’s award winning wine list has over 600 selections, Insiders Tip: offering something to complement any taste.

Dinner Selections 14 Hour Smoked Pork Bruschetta Spicy Cole Slaw

$7.25 Low Country Shrimp Watauga Country Ham, Kiwi Fruit

$8.50 She Crab Soup Finished with a Splash of Sherry

$7.00 Split Creek Farms Goat Cheese Pecan Crust, Field Greens, Tupelo Honey

$7.00 Soby’s Crab Cake Remoulade Sweet Corn Maque Choux, Haricot Verts

$21.50 Thompson Farms Peachwood Smoked Pork Chop Pimento Mac and Cheese, Sweet and Sour Greens, Pepper Jelly

$20.00

Ice Cream Sandwich Tasting Chocolate Whoopie Pie, Mint Chocolate Chip Ice Cream; Vanilla Shortbread, Black Raspberry Ice Cream; Pecan Sandy, Bourbon Ice Cream; Chocolate Chip, Vanilla Ice Cream

$7.00 Above is a sample of our menu.

Dishes are subject to change with the seasonality and availability of product and ingredients.

See our complete menu and more photographs online at UpstateFoodie.com.

• Upstate Foodie Guide • 2008 • UpstateFoodie.com

S

oby’s New South Cuisine is a blend of contemporary cuisine infused with traditional southern ingredients. The restaurant is housed in the warm environment of a renovated, century-old building and has a mezzanine level that can accommodate large parties ordering a la carte. Starting with fresh, seasonal ingredients, our chefs transform Southern favorites into something comfortable and fresh. The expansive wine list is a consistent winner of both Wine Spectator and Wine Enthusiast awards.

Soby’s White Chocolate Banana Cream Pie $7.00

65

Stax Grill

CHEF CORNELIUS CURETON

US CHOICE BEEF

Lunch Monday - Friday 11:00am - 2:00pm Dinner Monday - Saturday 5:00pm - 10:00pm Private rooms are available for all of your business and personal needs.

66

850 Woods Crossing Rd. Greenville, SC 29607 864-288-5546 www.staxs.com

American Cuisine Steak and Seafood

woods crossing greenville

Insiders Tip: Ask about Chris’ wine flights.

Dinner Entrées Steaks All of our beef is USDA Top Choice or Prime, purveyed only from the best beef houses in the mid west.

We age our beef on premise.

Fish All our fish comes in whole. We demand this even though it takes much more preparation time.

By buying fish whole, you know exactly what the species is and it’s the only way to see if a fish is in fact fresh.

Greek Ribs Take a perfectly charbroiled baby back rib and add a twist that no one in town does. We go Greek.

The flavor is amazing and it’s one of our most popular items.

Lamb Chops The Greeks have been cooking lamb for over 2,500 years. I think we have the recipe right.

Chicken Kabob

S

tax Grill is one of the fine restaurants owned by Greenville’s Stathakis family, known for their consistently delicious quality food and great service. The Grill offers a casual dining atmosphere and a menu featuring aged US Choice Beef and whole fresh fish from around the country.

Whether you come for lunch with friends or business associates, or for dinner with the family, Owner Christopher Stathakis will make sure that you have a great meal and a good time!

Athenian style. This entrée normally isn’t the talk of the town.

But the Grill’s Kabob is fabulously flavorful and full of value. Don’t miss this one when you visit.

Herb Encrusted Tilapia A house favorite sauteed golden brown with lightly breaded crust, finished with tomato caper and basil buerre blanc then garnished with lump crabmeat.

See our complete menu and more photographs online at UpstateFoodie.com.

• Upstate Foodie Guide • 2008 • UpstateFoodie.com

CASUAL DINING ATMOSPHERE

67

Stax Omega

BREAKFAST

LUNCH

ENTRﾃ右

Orchard Park Sunday - Thursday 6:30am - 12:00am Friday - Saturday 6:30am - 3:00am Beacon Drive Monday - Sunday 6:30am - 9:00am We can accommodate parties from 6-200 persons

68

72 Orchard Park Drive Greenville, SC 29615 297-6639 64 Beacon Drive Greenville, SC 29615 286-6850 www.staxs.com Classic American, Greek and Italian Cuisine

orchard park drive & beacon drive

Insiders Tip: Stax Omega features an extensive eight-page menu dedicated to different cuisine.

Dinner Entrées Tex Mex Salad: Fresh mixed greens with tomato, onion, roasted red peppers, shredded cheddar and mozzarella cheese, topped with char-grilled chicken all in a wheat tortilla shell.

Served with ranch dressing and a side of salsa and sour cream.

New York Deli Wrap: Sliced Black Oak ham and turkey, smoked bacon, shredded lettuce, tomatoes, red onion and cheddar cheese wrapped in a wheat tortilla.

Served with a side of honey mustard dressing.

Omega Club: Roast turkey, Black Oak ham, smoked bacon and American cheese on Greek toast with lettuce, tomato and mayo.

Grilled Ham and Cheese Croissant: Sliced Black Oak ham, American cheese served on a croissant with lettuce and tomato.

A

Greenville institution, Stax Omega is a Casual American Diner, featuring classic American, Greek and Italian cuisine.

Serving breakfast all day, as well as Lunch and Dinner, the extensive menu has a large selection of everything from appetizers, sandwiches, salads and main courses to a wide variety of delicious homemade desserts. With its extensive hours, Stax Omega is the perfect place to go after a movie for a late night snack or for a great meal…… any time of day or night!

Fish of the Day: Broiled in lemon butter or spicy blackened with Cajun spices.

Sicilian Frittata: Open faced omelette topped with tomatoes, roasted peppers, onions, fresh basil, fresh spinach and mozzarella cheese

South of the Border Omelette: Onions, peppers, tomato, salsa, cheddar cheese and sour cream

See our complete menu and more photographs online at UpstateFoodie.com.

• Upstate Foodie Guide • 2008 • UpstateFoodie.com

CASUAL AMERICAN DINER

69

The Peppermill

CHEF CHUCK HANFORD

SALMON LUIS

AMERICAN KOBE RIBEYE

Lunch Monday - Friday 11:30am - 2pm Dinner Monday - Saturday 5:30pm - 10pm Closed Sundays Greenville’s Uptown Obsession for over 22 years

30 Orchard Park Dr. Greenville SC 29615 864.288.9320 www.staxs.com

Continental, International 70

30 orchard park drive greenville

Insiders Tip: Whenever in doubt, just ask for table #14…problem solved.

Dinner Entrées Crab & Lobster Cake served with dill crème fraiche and smoked corn-tomato-cucumber relish

$13 Seafood Thermidor en Casserole a delicate blend of maine lobster, shrimp and crabmeat baked with romano, gruyere cheese and sweet vermouth créme

$12 American Kobe Ribeye hand cut from the wagyu cattle

Market Price Bone-In Filet Mignon a premium cut of beef from the tenderloin left on the bone to ensure flavor and tenderness - 13 oz.

$36 Tuscan Lamb Rack

BAR AND DINING ROOM

$26

S

Walnut Encrusted Grouper

tax Peppermill has been serving the best steaks and freshest seafood in Greenville since 1986.

Their talented, experienced, professional staff promise to make every dining experience memorable. A new menu boasts many choices: exclusive Large Cold Water Lobster Tails from Madagascar, Hawaiian Mong Chong, authentic Chilean Sea Bass, Kobe Rib-eye, Bone-in Filet Mignon, and Prime New York Strip to name a few.

Stax’s Peppermill has come of age, and like a great wine, has matured to perfection.

broiled black grouper encrusted with walnuts and topped with a creole mustard peppercorn cream sauce. served with white truffle mashed potatoes and braised romaine with a tabasco vinaigrette

$14 Salmon Luis charcoal grilled salmon filet topped with a roma tomato-pestobalsamic puree, dill crème fraiche, spinach, and a smoked corn cucumber and tomato relish

$24 See our complete menu and more photographs online at UpstateFoodie.com.

• Upstate Foodie Guide • 2008 • UpstateFoodie.com

14 oz marinated new zealand rack of lamb oven broiled and served with a charred red onion, basil chiffonade, roasted red peppers and caper berry relish with virgin kalamata olive oil and 18 year balsamic syrup served with garlic chive mashed potatoes

71

Sullivan’s Metropolitan Grill

SULLIVAN’S BAR

SOFT SHELL CRAB

PRIVATE DINING ROOM

Monday - Friday 11:00am - 2:30pm Monday - Saturday 5:30pm - until Bold American cuisine with a touch of the Mediterranean Casual fine dining in a historic Downtown location

72

208 S Main Street Anderson, SC 29624

864.226.8945 www.sullivansmetrogrill.com

American Cuisine

s. main street anderson

Seasonal menu items will be served in addition to the menu, such as confit of duck Insiders Tip: salad with smoked tomatoes and frisee served with truffle champagne vinaigrette.

Dinner Entrées Grouper de Mere Broiled filet of grouper topped with shrimp and scallops and a sherry cream sauce served with saffron rice and vegetables

$27.95 Certified Angus Beef Filet With a spinach clemson blue cheese sauce and roasted garlic whipped potatoes with fresh vegetables

$27.95 Peppercorn Seared Tuna Served on a bed of asian slaw with a warm wasabi vinaigrette

$22.95 Wild Mushroom Crepes Stuffed with mushroom duxelles and finished with a mornay sauce

$14.95 Low Country Shrimp and Grits Served with a tasso cream sauce

$8.95 or $22.95 Herb Roasted Half Chicken

E

njoy dining in historic downtown Anderson. Sullivan’s Metropolitan Grill, formerly Sullivan’s Hardware, with its hardwood floors and soaring ceilings, is a popular destination for a casual lunch with friends or a romantic dinner by candlelight. The friendly staff will serve you from the menu of Bold American Cuisine- with a touch of Mediterranean and their extensive wine list, recently awarded the prestigious “Award of Excellence” by Wine Spectator magazine.

Private dining is also available.

With a white wine and thyme natural jus, with roasted garlic whipped potatoes and fresh vegetables

$17.95 Blackened Mahi Mahi topped with lump crab meat and finished with an orange basil beurre blanc, served with local timms mill grits and fresh vegetables

$24.95 Grilled Centercut Pork Chops Marinated and stuffed with goat cheese, finished with caramelized onion balsamic reduction served with roasted garlic whipped potatoes

$24.95 See our complete menu and more photographs online at UpstateFoodie.com.

• Upstate Foodie Guide • 2008 • UpstateFoodie.com

CASUAL DINING

73

Sushi Hana

CHEF DAI SUGIMOTO

SEA DEVIL ROLL

HANA PARTY BOAT

Lunch Monday - Friday 11:30am - 2:00pm Dinner Monday - Thursday 5:30pm - 9:30pm Friday - Saturday 5:30pm - 10:00pm Sushi. Teriyaki.

Tempura. Noodle.

765-E Haywood Road Greenville, SC 29607 864-676-0200 www.sushihanausa.com

Japanese Sushi and Seafood 74

haywood road greenville

Insiders Tip: We are honored to create your special dishes.

Dinner Entrées Chicken Teriyaki Our favorite chicken breast, grilled with Teriyaki sauce.

$12.50 Roll Combination Three of our most popular rolls.

$15.95 Tempura Deluxe Deep fried shrimp and vegetables.

$16.95 New York Strip Steak Teriyaki Served on hot plate. Juicy & Tender.

$19.95 Sushi & Baked Mussel Combination Combination of sushi, baked mussels and tempura.

$21.50 Sushi & Sashimi Dinner Assorted seafood for Sushi Lovers

$22.95 Hana Party Boat

S

ushi Hana offers an exceptional experience in fine Japanese dining in a beautiful relaxed atmosphere on Greenville’s eastside.

With 16 years experience, Japanese Owner and Chef Dai Sugimoto has developed a menu of authentic Japanese dishes from Tempura and Teryaki to unique appetizers, entrees, and fresh high quality sushi, presented to delight the eyes as well as the palate!

The spirit of hospitality and good service is as important as their food, and the staff at SushiHana looks forward to making you a regular customer.

Our most popular items served in a wooden boat. Includes Sushi, Tempura, Chicken Teriyaki, Shrimp Shumai, Calamari Salad and Seafood Dynamite. Serves two or more.

$48 Hana Sushi Boat Today’s best selection of Sushi, Sashimi,and Rolls beautifully displayed in a boat.

$48

See our complete menu and more photographs online at UpstateFoodie.com.

• Upstate Foodie Guide • 2008 • UpstateFoodie.com

BEAUTIFUL, RELAXED ATMOSPHERE

75

Twigs Tempietto

CHEF ASHLEY BROWN

REHEARSAL DINNER FAVORITE

LUNCHEON SETTING

Lunch Monday - Friday 11:00am - 2:00pm Garden Venue available for Events seven days a week.

Full Service Event Facility Garden Seating available year round

76

1100 Woods Crossing Road Greenville, SC 29607 864-297-6232 www.twigs.net

woods crossing rd greenville

Insiders Tip: Custom event packages available.

Garden Events Weekday Lunch Twigs Lunch Experience is served on a Three Tiered Tea Stand with beverage and dessert. For lighter appetites try our Petite Lunch: a selected feature and side with beverage and dessert.

Showers, Luncheons, Brunch Let Twigs be your co-host! We prepare the place, food and beverage. You bring the guests and have a great time!

Wedding Receptions Your dream of a Garden Wedding can come true! Let Twigs make your day memorable and stress free!

Rehearsal Dinners Select from a variety of themed dinners that will be an awesome start to your weekend: Bar-B-Q, Mexican, Italian, Seafood Boil, Harvest Grille or Island Fare.

Corporate Gatherings

T

wigs Garden Venue is a relaxing backdrop to a casual lunch, an inspirational setting for corporate brainstorming, a romantic venue for a wedding and an informal way to celebrate a birthday or an anniversary. While the lunch menu changes weekly, Chef Ashley Brown prefers to customize menu packages for Special Events. The tented terrace is heated in the winter and open to the breeze in the summer.

Break loose from the board room and enjoy the natural surroundings of Twigs Tempietto. From cocktails to a plated dinner, add the Twigs touch to your next meeting.

Holiday Parties Dance the night away to your favorite DJ or Combo on the tented terrace. Enjoy the garden in its spectacular Holiday attire.

Cooking Classes Chef Ashley Brown shares his secrets in preparing for groups large and small. All participants enjoy a full dinner sampling afterwards.

See our complete menu and more photographs online at UpstateFoodie.com.

• Upstate Foodie Guide • 2008 • UpstateFoodie.com

TENTED TERRACE

77

Two Chefs

CHEF JUDY BALSIZER

FRENCH CATCH QUESADILLA

Downtown Monday – Friday 8:30am – 7:30pm Pelham Rd. Monday – Friday 10:00am – 8:00pm Saturday 10:00am – 5:00pm Our downtown location features lunchtime 78 outdoor seating.

104 South Main Street Greenville, SC 29601 864.370.9336 8590 Pelham Rd # 29 Greenville, SC 29615 864.284.9970 twochefsdeli.com

Fresh food…fast.

2 CHEFS 2 GO

downtown & eastside

Two Chefs doesn’t just do lunch—pick up crafted carryout Insiders Tip: on the way home for a delicious, convenient dinner.

Lunch Selections Asian Chicken with Mandarin Oranges Mixed field greens, grilled chicken, cashews, cucumbers, carrots, lomein noodles, scallions, & sesame ginger vinaigrette

$7.25 Dried Cranberries & Grilled Chicken Mixed field greens, carrots, toasted almonds, mandarin oranges, & rosemary vinaigrette

$7.25 Two Chefs House Salad Toasted almonds, carrots, co-jack cheese, tomatoes, cucumbers, & vidalia vinaigrette

$6.75 Salad Sampler on Mixed Greens Choose any 3 selections from the deli case

$7.50 Stuffed Baguette Turkey, baked ham, apple smoked bacon, havarti cheese, mixed greens, tomato, & mustard/mayo

$7.25

L

ocated in downtown and the bustling Eastside, Two Chefs serves delicious chef-crafted food that’s affordable, fresh, and fast.

Whether you’re dropping in for lunch, picking up dinner, or looking for catering, Two Chefs is the place for people who want good food at a good price—but don’t want to sacrifice quality. Our salads, sandwiches, entrées, and desserts are impeccably prepared to tempt your tastes and please your palate. At Two Chefs, we serve fresh food…fast.

Two Chefs Grinder Genoa salami, turkey, provolone, red onions, mixed greens, tomatoes, pepperoncini peppers, & basil vinaigrette

$7.25 Grilled Portobello Mushroom With fresh mozzarella, basil pesto, tomatoes, roasted red peppers, & grilled zucchini on ciabatta

$7.25 Roasted Turkey & Fresh Mozzarella on Ciabatta With mixed greens & basil vinaigrette

$7.25

See our complete menu and more photographs online at UpstateFoodie.com.

• Upstate Foodie Guide • 2008 • UpstateFoodie.com

FRESH FOOD...FAST

79

80

81

• Upstate Foodie Guide • 2008 • UpstateFoodie.com

Eating well in the Upstate b y ly n r i d d l e

The Upstate has an array of amazing restaurants. It’s been said more than once: if you figure the number of people who live here and compare that to the number of eating establishments, the Upstate has more places to eat out per capita than any other area in the country.

And there’s lots to do and see nearby before and after dining.

Downtown Greenville Back in the 1970s, downtown Greenville was little more than a handful of locally owned restaurants catering to downtown workers. The four-lane, almost treeless Main Street closed up at night.

Buildings that had long held major department stores stood empty after the stores moved to area malls.

Fast-forward 30 years and a two-lane, almost forested Main Street has become a vibrant place of pedestrians at most any hour of the day venturing into retailers that do brisk business.

The infamous Mast General Store with its outdoor wear, home furnishings and old-fashioned

82

candy, jumpstarted Main Street commerce. There’s a toy store, men’s and women’s apparel, a fitness center, cigar store and footwear shops.

One-third of all the office space in the Greenville and Spartanburg metropolitan area is in downtown Greenville. Three nights every week from April through September, free outdoor concerts take place downtown – everything from folk to jazz.

Downtown is also the location of Heritage Green, which includes the Upcountry History Museum, the Greenville County Museum of Art, a satellite gallery of the Bob Jones University museum of sacred art, the Greenville Little Theatre and the Greenville County Library.

On South Main is the Peace Center for the Performing Arts and nearby on Richardson is CentreStage Theatre. The Bi-Lo Center is located on North Academy.

Free wireless Internet service is available anywhere between the Hyatt Hotel and the Peace Center and at the public library.

PHOTograph by Michelle Mogavero

O

ne thing is for sure.

When gourmet cooking is the way of living

Serving up the best culinary cookware, gifts & accessories for the Foodie in you.

www.foxfireshops.com Cooking Classes • Gourmet Tools & Cookware • Tableware Barware • Linens • Pottery • Bridal Registry • Complimentary Gift Wrap 2222 Augusta St., Unit 1 Augusta Commons Shopping Center Mon-Sat 10-5:30 864-242-0742

1125 Woodruff Rd., Suite 1702 The Shops at Greenridge Mon-Sat 10-9 & Sun 1-6 864-627-8585

PHOTographS by Michelle Mogavero

Featured restaurants downtown: Blue Ridge Brewing Company, The Bohemian, Brown Street Jazz, Charlie’s Steak House, Devereaux’s, Northampton Wine Café, Restaurant O, Ristorante Bergamo, Sassafras, Soby’s, Two Chefs.

West End – Greenville The West End, which some consider an extension of downtown, has become a center for dining and entertainment, largely due to the creation of Falls Park on the Reedy at a cost of $13.2 million, paid for with money from the city’s hospitality tax.

The focal point of the park is the $4.5 million Liberty Bridge, a pedestrian bridge that’s 355 feet long, 12 feet wide over the river designed by architect Miguel Rosales of Boston. Bryan Hunt designed the sculpture at the Main Street entrance.

Fluor Field at the West End is home to the Greenville Drive, a minor league team affiliated

84

with the Boston Red Sox. The field includes a replica of Fenway Park’s Green Monster and offers a stunning view of the downtown skyline.

Retailers are beginning to fill the historic buildings in the area. A longtime fixture is the Greenville Army Store, loaded with any and all military surplus and products used by police, SWAT, fire, EMS and rescue workers.

The South Carolina Children’s Theatre office is located in the area but performances are held at Gunter Theatre at the Peace Center.

Authentic

Homemade Italian Cuisine Giovanni’s is a small family owned restaurant offering homemade authentic Italian food.

Our special signature sauces are made from scratch daily and each entrée is prepared individually for our customers.

G

s

iovanni’ ItalIan RestauRant & CateRIng

1178 Woodruff Road, Greenville tel: 864-297-0999 • fax: 864-297-0973

• Upstate Foodie Guide • 2008 • UpstateFoodie.com

You’ll love Giovanni’s.

85

Featured restaurants in the West End: West End: American Grocery, High Cotton, Latitudes, Rick Erwin’s West End Grill, Smoke on the Water, The Lazy Goat.

in Greenville is located on Haywood Road and there are several furniture stores nearby as well.

The Greenville Hospital System’s Patewood campus and the

Haywood Road – Greenville There are those in the area who remember Haywood Road as an outlying area of woods and fields. Today it is a booming area, centered

by Haywood Mall with its 150-plus specialty shops and five anchor stores – Belk, Dillard’s, Macy’s, JCPenney and Sears.

St. Francis Eastside and Upstate Surgery Center, operated by Bon Secours St. Francis Health System, are located in the area.

Several smaller malls are located in the area featuring such stores as TJ Maxx and Circuit City. One of the two Barnes & Noble bookstores

Featured restaurants in the Haywood Road area: City Range, Stax Grill, Stax Omega, Stax Peppermill, Sushi Hana, Twigs.

PHOTograph by Michelle Mogavero

Dream Dinners provides you with everything needed to assemble wonderful dinners to serve to your family in the weeks ahead.

86

420 The Parkway, Unit P • Greer, SC 29650 864-879-1313 • thornbladeprkwysc@dreamdinners.com

Christian college, has one of the best collections of sacred art in the world.

In between the two colleges is the Carolina First Center, the site of many a convention and exhibition.

With more than 280,000 square feet of exhibit space and 60,000 square feet of meeting and conference space, the facility has held trade shows, including the recent Bassmaster Classic, banquets and corporate meetings.

PHOTograph by Michelle Mogavero

Pleasantburg DriveWade Hampton Boulevard – Greenville Pleasantburg Drive is home to Greenville Technical College on one end and Bob Jones University on the other. Bob Jones, a private

A $22-million renovation is almost complete for the building owned by the City of Greenville and managed by SMG. Wade Hampton, which runs perpendicular to Pleasantburg, was once the main thoroughfare between Charlotte and Atlanta. Interstate 85 took over that duty some years ago, but it still serves as an easy way

864.288.7313 • 74 Orchard Park Drive Please call our cake designers for a free consultation.

• Upstate Foodie Guide • 2008 • UpstateFoodie.com

From funky fresh cakes to classic confections, we do it all!

87

PHOTographS by Michelle Mogavero

to Greer and Spartanburg from Greenville. Along the way are antique stores, furniture stores and national retailers such as Wal-Mart and Target.

Featured restaurants on Pleasantburg/Wade Hampton: Fonda Rosalinda’s, Justin’s Steakhouse, Open Hearth.

Woodruff Road No other section of Greenville County has seen as much growth as the Woodruff Road area. Shops at Greenridge, a mix of national retailers and locally owned shops, has become a destination shopping center.

Barnes & Noble and Best Buy are located there.

Across the street is a shopping center anchored

by Whole Foods and Circuit City. Hollywood 20, a movie theater, offers first-run movies and has become something of a gathering place, especially for teens.

Featured restaurants on

88

Woodruff Road: Azia, Blue Fire Grill, Lieu’s.

Greer City leaders have worked hard to revitalize downtown Greer and have seen the tide turn. The 12 square blocks of downtown, also known as Greer Station, include more than 40 buildings on the National Historic Register, one reason the major motion picture “Leatherheads,” starring George Clooney, filmed some scenes there.

The buildings house retail, dining, entertainment and professional offices. City government soon will have new offices a few blocks from its longtime home at the corner of Poinsett and Main streets.

Next door will be City Park, with walking trails, a children’s playground, a picnic shelter, a pond, gardens, tree-lined promenades, fountains, open lawn areas, a multi-purpose field and an amphitheater.

On the site of the former City

Hall, a new building will house police and municipal court.

Greer is also home, of sorts, to the Greenville-Spartanburg International Airport, located south of the city near the intersection of Interstate 85 and South Carolina Highway 14. With a runway measuring 11,001 feet, any size aircraft can use the field. Sixteen airlines offer 77 non-stop flights to 19 cities a day.

Featured restaurants in Greater Greer: Bin 112, Coal Fired Pizza (Pelham & Hwy. 14), Gerard’s, Justin’s Steakhouse.

Spartanburg Spartanburg is home to more colleges than any city of its size in the state: Converse College, Wofford College, University of South Carolina Upstate, Spartanburg Technical College and Spartanburg Methodist.

They bring to the city a rich patina of forums, performing and visual arts and speakers.

And recently it has been honored in a number of ways, including being named the top city in South Carolina to live (48th nationally) by “Cities Ranked and Rated,” a

Whether you need serving platters for your table, an orange zester, or a gift of good taste, you can find all this and more at The Cook’s Station.

659 S. Main Street Greenville’s West End

864.250.0091

is proud to carry the CIA Master’s Collection.

• Upstate Foodie Guide • 2008 • UpstateFoodie.com

A KITCHEN TO BE PROUD OF...

89

The city has embarked on a program to involve all residents in becoming more creative and the arts have become a major focus.

The $48 million Chapman Cultural Center provides a home to performing and visual arts, dance companies and a 500-seat proscenium theater. A public plaza centers the three-building complex.

Across town is the headquarters for Hub City Writers Project, which was started in the 1990s to encourage people to write about Spartanburg and their connection to the area. It has since published 33 books and sponsors writing workshops and readings as well as musical events in its Showroom.

Featured restaurants in Spartanburg: Brasseri Ecosse, City Range, Justin’s Steakhouse.

90

Anderson Home to Anderson University, Anderson has been in the throes of revitalizing downtown ever since the county government built its new office complex on Main Street in 1991.

Recently, the historic Chiquola Hotel has been renovated as condominiums. Another historic hotel, the Calhoun, has been converted to condos as well.

The Arts Warehouse, home of the Anderson County Arts Center, includes exhibits of work by artists both local and national.

The arts center also sponsors an annual juried show, which draws work from artists from all over the southeast.

The city also benefits from its proximity to Hartwell Lake built by the U.S. Army Corps of Engineers between 1955 and 1963. It has nearly 56,000 acres of water and a shoreline of 962 miles and draws millions of visitors every year.

Featured restaurants in Anderson: McCarthy’s, Nami Asian Bistro, Sullivan’s Metropolitan Grill, The Galley.

PHOTograph by EVA PRADO

bicycle-friendly community by the Washington-based League of American Bicyclists (only one in the state), best real estate buys in the country and for making the city more interesting for young professionals.

variety is everything.

Of course we have “The Best Wings South of Buffalo” in 33 different flavors, but there’s a whole lot more at the Wing as well. Big Beefy Burgers, Chargrilled Chicken Sandwiches, Tender Baby Back Ribs, Mountains of Nachos, Awesome Salads & the Original Bucket O’ Beer! Throw in our weekly live music line-up and you’ve got all your bases covered.

it’s not fine dining...

it’s fun dining!

Fresh, first quality ingredients, exotic spices, creative sauces and homemade dips and dressings all in a casual, fun atmosphere. A Greenville Legend since 2001.

the legend lives on. w w w. w i l d w i n g c a f e. c o m Greenville Gr G reeee ilille ree le • 15 15 W. W. Washington Was ashi shhiing ngtto on Street SSttrreeet et • 864-242-WILD 86 8 64 64 4--224 422-W WIILD ILLD D (9453) (9 94 45533) 453

Learn to make culinary delights in your own kitchen!

e Upstatfo r r le a de rnue o La C nue Fe r and Caonges R

• Upstate Foodie Guide • 2008 • UpstateFoodie.com

Call for current classes.

91

At home on the range b y M ELI S S A BL A N T O N • P H O T O S BY L A N C E W ILLI A M S

S

ometimes I can still smell the brown beans simmering on my grandmother’s big stainless steel stove.

Summertime in our family meant at least two trips from our Northern California home to my mother’s parents’ home in the valley where the soil was perfect for everything from tomatoes to cotton.

Visits truly began only after my grandmother had shuttled us from the train station directly to the grocery store to pick out our favorite foods and then to her stacked-stone home one block over from vast fields where produce for the rest of the country grew like weeds.

Invariably my grandmother’s kitchen smelled of those beans. And on the counter nearby was a scratch-made chocolate meringue pie. My

92

grandmother could whip and stack the white fluffiness better than any big-city pastry chef.

Fast-forward a few decades and now I’ve got my own kitchen. And I’ve got my grandmother to thank for my love of time spent there.

I’m proud to be among the population of folks who actually use “joy” and “cooking” in the same sentence.

Recently I had the chance to get together with a happy clan who shared my verve for

fyqfsjfodf!uif!iptqjubmjuz!pg!

PVS!QMBDF!PS! ZPVST/!JUÖT!B!QBSUZ" Xfeejoh!sfdfqujpot-!dpdlubjm! qbsujft-!cpbse!sfusfbut-!cvtjoftt! nffujoht!boe!mvodifpot-! jo.ipnf!ejoofst!boe! gvoesbjtjoh!fwfout!gps! uxp!up!3-111/ !XfÖwf!epof!Õfn!bmmÊ!boe!npsf/!

Xf!ibwf!uif!tubgg-!fyqfsjfodf-! dpoofdujpot!boe!tiffs!mpwf!pg! foufsubjojoh!up!ifmq!zpv!dsfbuf!b! vojrvf!boe!nfnpsbcmf!fwfou/!

Bozujnf/!!Bozxifsf/!

Dbmm!vt!gps!jefbt!boe!nfovt;!

343.8118/

tpczÖt sftubvsbou!p efwfsfbvyÖt uif!mb{z!hpbu tpczÖt!po!uif!tjef uif!mpgu!bu!tpczÖt ubcmf!412!dbufsjoh

• Upstate Foodie Guide • 2008 • UpstateFoodie.com

I b w f ! G p p e/ Xjmm!Usbwfm/

xxx/ubcmf412/dpn93 318!t/!nbjo!tu/!343/8118

stainless steel, nonstick pans and tasty food when we all trouped to Foxfire Kitchen and Gallery for a hands-on cooking lesson.

And we’re not talking about learning the difference between dry and wet measurements.

We sliced, diced and rolled our way through a gourmet feast.

Our group of 12 – all folks I’ve worked with for a good while, but have never shared a kitchen with – was charged with three main dishes, a vegetable and dessert.

learn a thing or two.

A brief introduction from our hosts, a few directions on how not to cut fingers and burn hands, and we were off.

From our first charge – which was to strap on an apron – I was pretty confident even the seasoned pros among us would

There was shrimp to be sautéed, risotto to be stirred –

GREAT FOOD GREAT BEER 70 craft & import beers on tap and over 200 beers altogether

Happy Hour 4-6pm Monday thru Friday $1 off all Draft beers $3 off all Pitchers, and FREE pool with a 2 drink minimum.

FREE pool Saturday & Sunday from 2pm till 6pm with a 2 drink minimum.

Inquire about reserving the upstairs game room for private parties.

Voted Greenville’s BEST Pizza and Calzones.

Come check out the best lunch special in downtown.

Barley’s Taproom and Pizzeria 25 West Washington St Greenville, SC 29601 (864) 232-3706

94

Hours Monday thru Saturday 11:30am until Sunday 12 noon until

www.barleystaproom.com

Come Experience the Flair and Flavor!

864-370-8055

◆

THE CATERING COMPANY ◆ TASTEFUL ◆ AFFORDABLE ◆ IMPRESSIVE

• Upstate Foodie Guide • 2008 • UpstateFoodie.com

TWO GREAT COMPANIES ONE CONVENIENT LOCATION 221 PELHAM ROAD, SUITE 100

95

no names will be mentioned, but he knows he’s a pro at this job – and chicken to be pounded.

Soon enough the expansive kitchen was filled with the homey scents of garlic, herbs, butter and curry.

96

and thyme, others drizzled with wine reduction sauces.

But it wasn’t just the cleaned plates and full stomachs that made the meal.

Within an hour we had platters heaped with steaming goodness.

It was the shared experience.

The chatting over simmering pots. The laughs over philo dough stretched just a bit too thin. And the congratulations over a dish well done.

We ate and it was tastier than any of us thought was possible, given the seeming complexity of the dishes – some infused with rosemary

Which is really what makes cooking a joy. It’s what I remember from my grandmother’s kitchen. And it’s what I hope I bring to mine.

• Milk • Chocolate Milk • Buttermilk • Butter • Cheese • Sausage • Chicken • Seasonal Organic Fruits & Vegetables Chemical free, no artificial additives; pure, fresh milk & local produce

332 McKelvey Road, Pelzer Just off Hwy. 25, 2 miles south of Ware Place, left on McKelvey Road 1 mile

864-243-9699

Mon-Fri. 9am-7pm, Sat. 9am-5pm, Sun. closed

• Upstate Foodie Guide • 2008 • UpstateFoodie.com

Naturally

97

Local breweries, brew pubs tap growing interest in craft brews

by Cindy l AndrUM

S

teve Johnson has traveled the country in search of a good beer.

And he’s found some right here in the Upstate.

They’re not the beers made by the big breweries that dominate the grocery store shelves and

most restaurant beer lists.

“Most of the beer produced today is a faint shadow of the beer made 100 years ago,” said Johnson, an acquisitions librarian at Clemson University.

Instead, Johnson drinks craft beers – beers made by small microbreweries and brew pubs.

“The beer they produce is really different from what most people are used to drinking, the Coors, Bud and Miller.

They have more flavor,” said Johnson, who used to write guides on brew pubs and craft beers. “These are beers with a real beer taste.”

Bob Hiller, owner of Blue Ridge Brewery, discovered brew pubs out west. He wanted to open one here, but South Carolina was one of a handful of states that prohibited the sale of beer in the same premises where it was brewed.

98

He lobbied for the state to legalize them and a law was passed unexpectedly on the last day of the legislative session in 1994.

—George Washington Carver

Lunch Monday - Saturday 11am-2:30pm Dinner Thursday, Friday, Saturday 5:30-9:30pm

315 Augusta Street, Greenville 864-421-0111 www.brickstreetcafe.com

• Upstate Foodie Guide • 2008 • UpstateFoodie.com

SERVING LUNCH & DINNER BAKERY • CATERING • SPECIAL EVENTS

99

“We had already given up for that year, but a couple of senators who opposed the law weren’t there,” Hiller said.

Hiller opened Blue Ridge the next June.

In the early years, he sold a lot more Budweiser than Blue Ridge’s own brews. Now, the majority of beer sales are the brew pub’s own brands.

Blue Ridge tries to keep five to seven different brews on tap, from the summer favorite Hurricane Hefeweizen to the Total Eclipse Stout.

“It was a learning experience for the public,” said Hiller, who has seen four other brew pubs come and go in Greenville. “In the 13 years we’ve been here, we’ve seen people take to the

fuller-flavored beers. It really was an education process.”

Liberty Tap Room carries 60 beers on draft and 25 in bottles. And although no brewing is done in the restaurant near Fluor Field at the West End, it does sell four Liberty beers brewed at the Liberty Steakhouse and Brewery in Myrtle Beach.

Liberty Lager is one of the establishment’s top five sellers, said Brandon Hamm, general manager.

“There are different palettes of beer and there are some great flavor profiles out there,” he said.

Some say beer is the new wine. It can go with just about any food.

One-stop

& Satisfaction

Reading Eating

at

PALMETTO JOE’S CAFE Mon-Fri 11-2:30pm

inside

235-9651 100

110 S. PLEASANTBURG DR.

“You pair the weight, thickness and bitterness SUP.9493_T&B_7x10_4C 11/8/07 1:44 PM Page 1 of beer to the food,” said Hiller, who will include beer recommendations on his new menu. “The whites go with fish and the full-flavored darker beers go with the heavier, heartier foods.”

For instance, Hiller recommends Rainbow Trout ESB, Blue Ridge’s most popular beer, be paired with burgers, one of the most popular foods on the menu.

He’d recommend a diner drink a lighter beer with trout so the beer doesn’t overpower the

.

Come and get it.

DINNER’S ALMOST READY. With Super Suppers Take n’ Bake entrées, dinnertime hassles are a thing of the past. All you do is: • Browse our monthly menu selections and place your order.

• Pick up delicious entrées, sides and desserts in-store.

• Take home, cook and enjoy.

No hassles, no worries. Just great-tasting, home-cooked meals ready when you are.

FEED YOUR FAMILY A NUTRITIOUS MEAL FOR THE SAME COST AS THE SAME OLD PIZZA OR BURGERS! $3.75 to $4.00 per serving.

864.288.8849 • www.sssegreenvillesc.com 1054 East Butler Road (just off I-385) Greenville

ASK ABOUT

OUR SUPPER

CLUB!

• Upstate Foodie Guide • 2008 • UpstateFoodie.com

Call, walk-in or visit us online today.

101

taste of the food.

Thomas Creek Brewery, which opened in 1998, is the Upstate’s oldest brewery. It produces eight standard beers and seasonals.

It began years before.

During a 20-year career in bartending, Tom Davis developed a serious liking for good beers. He started experimenting with home brewing. After several years, he realized he was good at it and got his father, William, involved as well.

Davis convinced the owner of Henni’s, a downtown bar, to turn his establishment into a brew pub. While searching for an opportunity to introduce their brews to a larger audience, an opportunity to buy a brew house came along.

Thomas Creek Brewery rolled out its first batch of beer in

102

July 1998.

R.J. Rocker’s started as a brew pub in Spartanburg, but now is strictly a microbrewery, said Jason McElveen, sales manager.

Rocker’s has six bottled beers and is available in 39 grocery and retail stores and 39 bars and restaurants, he said.

The brewery produces 100 barrels a month and expects to double production with the installation of new equipment this summer, McElveen said.

“Nobody is threatening Bud with craft brew,” Hiller said. “But they can’t offer a product that is as fresh as we can.”

bEEr 101 ALES AND L AGErS Beers are divided into two categories: ales and lagers.

Ales, which are made with a type of yeast that rises to the top during the fermenting process, are known as the original beer style. In fact, it was the only beer style until the 19th century.

Lagers use bottom-fermenting yeast.

PALe ALe: The most popular style of ale, usually associated with Great Britain and American microbreweries. The beer is full bodied, slightly acidic and well hopped. Color ranges from pale to deep amber and copper.

INDIA PALe ALe: Fruity, hoppy super premium pale ale.

AMbeR, ReD OR bROWN ALe: Brewed with darker malts and have a somewhat nutty or spicy flavor.

WHeAT beeR: Like the name suggests, this brew uses wheat malt in addition to barley malt. Typically pale colored and often cloudy with a fruity and sometimes spicy flavor. Its characteristics make it a great summertime beer.

STOUT: Very dark and heavy bodied with a coffee-like or chocolate-like flavor.

PORTeR: Named for the porters who worked the trains of London in the 1800s. Heavy, rich and dark with a chocolaty or spicy flavor. Usually has a thick, creamy head.

PILSNeR: The most popular style of beer in the world originating in Czechoslovakia. Light to medium in body with a slightly malty taste and delicate hop aroma.

AMeRICAN LAGeR: A variation of the pilsner style with less malt and hop flavors. Uses corn or rice as adjuncts in the brewing process. Most mainstream beers are made in this style.

DORTMUNDeR: A German-style lager with medium malty sweetness and medium hop bitterness. It has a medium gold color.

MUNCHeNeR: Also known as Munich style, this is dark colored, lightly hopped and malty, but not too sweet.

• Upstate Foodie Guide • 2008 • UpstateFoodie.com

bOCK: Traditionally a strong beer, but not necessarily dark.

Traditionally only brewed in the fall for sale in the spring.

103

In good taste

104 B Y R I C H A R D D E B O N D T

Smell the wine. All sound wine should hint at the “aroma” of fruit. Pinot Noir does smell different from Syrah. Furthermore, hints of the place of origin and style of winemaking show up in the “bouquet”.

Nutty smells can come from barrel fermentation, oakiness from barrel aging, buttery components from malolactic fermentation. In the wine tasting world, “aroma” is the smell of the fruit, “bouquet” the byproduct of wine making and aging.

Begin by noting how a wine introduces itself.

Really read the label.

The label should tell you who made the wine and where. Beware the overnight sensation “trademark” wine with no demonstrated provenance. The most exciting wines proudly name a specific source and a proud producer.

Take note, remember what you taste, then generalize your observations. Form your own opinion of how Napa Valley Cabernet tends to differ from French Bordeaux Red.

Finally, taste the wine.

Hold it in your mouth, move it around to the various taste buds, “chew” it a bit, and finally, aerate it while holding it on your tongue. Yes, really, hold the wine in your slightly open mouth while sucking in air. This bit of effort will bring out an astounding array of taste sensations casual drinkers generally miss.

With every new wine take some trouble to observe its appearance in the glass. Look for tint and depth of color. Then swirl the wine a bit to check viscosity. Does it fall back like water or coat the side of the glass.

All of this takes only a moment. It is easy and it is fun. Tasting wines for yourself is a step toward greater enjoyment and independence. Enrich your senses with every new wine!

Richard deBondt has been president of Northampton Wines since 1975. He and his associates combine retail wine sales with fine dining at The Wine Café, and offer a regular schedule of wine tastings and special dinners. www.northamptonwines.com

• Upstate Foodie Guide • 2008 • UpstateFoodie.com

“T

aste” is an action verb.

Forget about taste as dictated by popular press, wine pundits, and ubiquitous ratings. Engage your senses, trust your own judgment, and rely on your memory. Attend to what you drink. Really taste, and make your own assessments. Free yourself from the boredom of drinking the mundane, and the slavery of obeying “experts.”

105

IN GOOD TASTE TIPS ON TASTING

Getting Started with Wine Tasting & Appreciation

106

There’s no right and wrong when it comes to wine tasting. Here are some basic tips that will help you evaluate a new wine to see if it suits your taste.

1. START WITH A CLeAR WINe GLASS. The rim of the glass should bend inwards to help funnel aromas to the nose, and allow you to swirl without spilling.

2. NOW POUR A LITTLe WINe INTO YOUR GLASS. An inch or less is best. If you are tasting several wines, begin with the lightest (sparkling wines, roses, then light whites followed by full-bodied whites) and progress to the heaviest (light reds to more full-bodied reds followed by dessert wines). This will help keep your taste buds more sensitive so you can better appreciate each wine in the series. A sip of water between wines can also help preserve your palate.

3. NOTICe THe COLOR Of THe WINe. It often helps to hold the glass up to light or hold it against a white background, like a white napkin. color can give you a clue as to the age of the wine. White wines generally gain color as they age. red wines lose color.

That is, young red wines are more red or burgundy while older wines tend to show a hint of tawny brown around the rim. regardless of age, the colors of wine are just fun to see, ranging from pale yellow-green to ruby red to brick red-brown.

4. SWIRL THe WINe A COUPLe Of TIMeS bY MOVING THe GLASS IN A CIRCULAR MOTION. Holding the glass by its stem, instead of the bowl, makes this easier. Hold it in your hand or keep it on a surface, whichever is easier.

Swirling is done to aerate the wine and release vapors, evaporating from the sides of the glass

for you to smell.

5. THeN PUT YOUR NOSe RIGHT OVeR THe RIM Of THe WINe GLASS AND bReATHe IN. Since most of a wine’s charm is actually in its smell, rather than its taste, this is important.

Most wines have characteristic aromas of the grapes they are made from, i.e. chardonnay, cabernet Sauvignon, Pinot Noir, Zinfandel, etc. The more experience you gain with different wine varietals, the easier it will be to detect and identify characteristic wine aromas and bouquet.

For starters, your nose will tell you if the wine is pleasing to you and you may sense hints of vanilla, berries, peaches, or even grassy or smokey aromas. Every wine is different and this is all part of the fun of wine appreciation.

6. IT’S TIMe TO TAKe A SIP. Not a gulp, just a sip that fills your mouth maybe halfway. before you swallow, let the wine slide across your tongue from front to back and side to side. Notice as many sensations as you can. you’ll notice many things about the wine. How sweet is it? How acidic is it? If it is a red wine, do you notice the tannins? Is it a light, medium or full-bodied wine? How strong is the alchohol? How fruity is it and do you notice other varietal characteristics? How silky or rough does the wine feel? Finally, does the wine feel “balanced” or does one element overpower the others?

7. SWALLOW A SMALL AMOUNT If YOU WISH TO NOTe ANY LINGeRING fINISH. but if you are tasting a number of wines – in a winery tasting room, for example – your host will usually provide a vessel for you to spit out the wine instead of swallowing.

(It is not rude.)

The bottom line is that a good wine should always give pleasure. It should smell good, taste even better, and be smooth and satisfying by itself or with whatever you’re eating.

Wine tasting is harder to describe than it is to do. We suggest just tasting as many different wines as possible. Taste, experience, remember, and above all, enjoy! cOUrTESy OF WINES.cOM

We have it all!

WIne Club for lAdIeS (WoW) WIne dInnerS/TASTInGS ChoColATIer, CheeSe, jAMS & preServeS leopArd forreST Coffee bbQ GrIllInG depArTMenT deCo breeZe fAnS & lAMpS brIdAl reGISTry forTeSSA & reIdel STeMWAre henCKel KnIveS prIvATe lofT AvAIlAble for brIdAl lunCheonS/ShoWerS/ reheArSAl dInnerS bunKo And brIdGe TournAMenTS bIrThdAy pArTIeS And More!!!

864.225.2021

303-A S. Main St., Anderson

KitchenEmporiumAndGifts.SamsBiz.com

Full Bar Best margaritas in Town live mariachi band First Wednesday of every month

Mon-Th 11am-10pm • Fri 11am-11pm Sat Noon-11pm • Sun Noon-8pm

929 S Main St Greenville 864.282.8945

• Upstate Foodie Guide • 2008 • UpstateFoodie.com

The Real Taste of Mexico

107

The cow says, ‘mmmm’ Finding your way around the beef section b y J O H N b O yA N O S K I

T

he array of meats at the butcher shop or in the meat section of the local supermarket can be daunting, to say the least.

Prime rib, filet mignon, New York strip, porterhouse, T-bone, London broil and rump roast. What’s the difference?

are looking for in terms of meat and rarely stray from the few cuts they know well, but there are a lot of tasty parts on a cow.

Knowing which to take home and which to Look for steaks and leave on the shelf roasts with the words is as simple as a person’s tastes, loin or round on the said Tom Kloeser, label. These cuts have a butcher at the least amount of fat. the New York Butcher Shoppe on Augusta Road.

The fact is many people simply don’t know what they

But, people have to know which cuts fit their taste before buying them, he said.

to dinner and a movie!

Relax! You deserve a little fun without spending a lot of money.

We have 10 eateries to choose from whether it’s a quick snack, tasty treat or a full service dinner.

Treat yourself to dinner and a movie all in one great place!

WESTGATE MALL COMÂŹsÂŹ

108

CBL & ASSOCIATES PROPERTIES, INC. NYSE:CBL

• Upstate Foodie Guide • 2008 • UpstateFoodie.com

Where’s

the

beef?

109

Here are a few simple guidelines: • In general, more fat and more bone equal better flavor and taste. Fat on cuts of beef is known as marbling, which is the white stuff on the meat that looks like, well, marble.

• Of course, filet mignon is the great exception. Taken from the short loin of the cow, this is considered the most tender and tastiest cut. Great on the grill.

However, it is not as lean as some people would like.

• The New York strip is the cousin of the filet mignon – a bone separates them – and is leaner. However, there is some loss in taste. Not much, but some.

• The T-bone and the porterhouse are cut from the loin as well, and contain a strip and a filet. In general, the difference is the porterhouse has a larger filet.

Putting three fingers together is the rule to measure the filet and tell if it is a porterhouse.

• London broil is kind of a switch-hitter on the cow.

Tender enough to be grilled, but tough enough to be slow roasted. It comes from the rear of the cow.

• Other cuts from the cow’s rear are the bottom round and the rump roast. The rump roast tends to have more flavor than the bottom round. Great for slow roasting, marinating or broiling.

• Brisket, shank or flank steaks are tougher pieces of

110

meat and come from the muscles around the cow’s stomach area. Flank steak may be cooked on the grill if it is marinated.

• Top sirloin can be a little tougher, but still is a great grilling or even pan-frying item.

• Chuck is good for kabobs as well as being ground up for hamburger.

Then there are the different kinds of cattle that produce beef, said Rick Erwin, owner of the restaurant of the same name in the West End. Angus, Kobe, Shorthorn and Hereford are the biggest names on the market right now and each kind is divided into categories -- prime, choice and select – based on the individual quality of each piece of beef.

Angus has become the big name in high-end beef, but Erwin cautioned that not all Angus is the same.

For example, his restaurants will use only prime Angus that comes from the top two percent of grade.

The biggest thing, though, is knowing how to cook the beef, Erwin said. Cooking steaks medium rare, which means a pink center and a gray-brown surface, is the best choice.

“Most chefs will tell you that is how they would prefer to cook it,” he said. “But in the end, it is up to the customer.”

Try Greenville’s exciting new contemporary restaurant, Siam Oishi.

From Sushi Bar to dining room you’ll enjoy a wide selection of beautifully prepared delights at moderate prices.

Monday - Thursday 11:00 AM - 10:00 PM Friday - Saturday 11:00 AM - 11:00 PM

864.288.2388 1325 Miller Road - Off Woodruff Rd Near I-385

• Upstate Foodie Guide • 2008 • UpstateFoodie.com

Upscale casual family atmosphere Open for lunch and dinner Carry out available

111

Take it easy

by MELISSA BL ANTON P H O T O S BY M i c helle mogav e r o

Slow.

It’s a word you never want to hear during a traffic report or when you’re in line for your first cup of morning coffee.

It is, however, a word some folks are trying to reintroduce to food, the search for it and its preparation.

Slow Food is an international organization that got its start in 1986 in Italy. Its logo? A snail, of course.

A group of locals got together with one goal in mind – to promote good, clean and fairly produced food.

Now, more than 20 years later, the movement has mushroomed into a worldwide effort with local conviviums (chapters) popping up regularly. There are more than 80,000 members worldwide.

Greenville’s group started less than a year ago.

The focus locally for the 85 or so members is to encourage folks to simply slow down when it comes to food.

The response has been strong.

It’s called slow food and it’s aimed at folks who are ready for a change of pace when it comes to preparing a meal and taking the time to enjoy it.

Benefits?

112

Well, there are plenty, said Jennifer Sparks, who is heading up the movement locally.

Sparks believes it’s because many folks are deciding to take the time with meals – using it as a social occasion – instead of calling for delivery and rushing through the event.

That slackening of the pace

Where Where the the L L

wcountry wcountry Meets Meets the the Upstate Upstate

New New Seafood Seafood and and Land Land Lovers Lovers Menu.

Menu.

New New Chef, Chef, Same Same Great Great Atmosphere!

Atmosphere!

Join Join us us Topside Topside on on our our Wraparound Wraparound Deck!

Deck!

• Upstate Foodie Guide • 2008 • UpstateFoodie.com

Live Live Music Music Weekly!

Weekly!

Private Private parties parties available. available.

11 11 W. W. Camperdown Camperdown Way Way

Across Across from from River River Falls, Falls, Downtown Downtown Greenville Greenville

864.242.0099 864.242.0099 www.oystersonthewestend.com www.oystersonthewestend.com

113

comes in several forms, too, said Sparks.

The group encourages the use of food that’s grown locally and regionally, food that’s sustainable. And they are always on the lookout for traditional, heirloom ingredients – whether it’s an artisan olive oil or a centuryold tomato variety.

But, perhaps most importantly, it’s about taste education, said Sparks.

There are too many dulled tastebuds to count, tongues bored by processed foods and non-natural ingredients.

Slow Food focuses on what ingredients are in season, what a ripe/ready ingredient looks like and which growers are using biodiverse methods.

A lot of people don’t know what a fresh tomato looks like, said Sparks, much less what

114

one actually tastes like.

One stereotype Sparks hopes to overcome through the local Slow Food convivium is the idea that eating fresh and local is elitist.

Not so, she says.

That’s why the group chose to write into their mission the goal of making membership and participation affordable for anyone who’s interested in learning.

To make that happen, Sparks and her fellow organizers encourage members to reach out in their own circle of friends and in their neighborhoods.

Form a dinner group that focuses on a specific theme such as what ingredients are in season, she said.

They also work to make their events affordable. A recent event cost $15 and gave attendees the chance to a enjoy heirloom greens, grits, hominy and more.

Sparks expects the movement to maintain its momentum and memberships are available through the national Slow Food Web site – www.slowfood.com.

©2008 MAGNUS JOE, LLC. ALL RIGHTS RESERVED

euro-asian coffee house & creamery www.magnusjoe.com UNIVERSITY SQUARE, NEAR FURMAN UNIVERSITY (864) 243-8098

UNIVERSITY SQUARE, NEAR FURMAN UNIVERSITY 864.246.7255 LUNCH: Mon. - Fri., 11:30 - 2:30; Sat. & Sun., 12 noon - 2:30.

DINNER: Sun. - Wed., 5 - 9:30; Thur. - Sat., 5 - 10:30

doing it asian style ® www.thaicoon.net

Pad Thai Noodles

• Upstate Foodie Guide • 2008 • UpstateFoodie.com

©2008 THAICOON RESTAURANT, INC. ALL RIGHTS RESERVED

7:30 AM - 9:30 PM DAILY

115

Personal chefs offer affordable, nutritional variety b y S. K I M H E N S O N

C

ynthia Stromwall steps out of her green and beige Subaru Outback adorned with magnets advertising In Great Taste, her personal chef service.

She looks the part in a crisp white chef’s jacket with her business and chef names stitched in black. Stromwall has sample menus in hand and a professional look that says: “I’m ready to cook for you.”

She is one of a growing number of cooks who offer their skills for working folks who

want a proper meal at day’s end but have no time to cook it.

It begins with a folder that outlines her services, a food questionnaire and a contract noting the cook date, price and house key arrangements.

The questionnaire evaluates food likes and dislikes, dietary needs and food allergies. It is necessary for the customer’s satisfaction that they answer honestly and thoroughly.

She’s had only one client who actually would eat whatever she prepared although most

Foothills Deli & Catering

FreSH SoupS, SaladS & deli Food

From homemade chicken salad and award-winning chicken chili to our apple cider vinaigrette and wild mushroom pizza, we provide the quality and flavor you’re looking for.

Let us cater your lunch, dinner or special event! dine in or take out. Conveniently located north of Cherrydale, just past lowe’s.

864-370-9070 • foothillsdeli.com 116

2100 Poinsett Hwy., Greenville • Hours: Mon-Fri 11-7; Sat 11-3

people say, “I’ll eat anything.”

“They just don’t think about all the foods out there, like beets and artichokes,” she said.

PHOTograph by Michelle Mogavero

Stromwall, like most personal chefs, prepares the meals in the customer’s home on a prearranged day. A few chefs have commercial kitchens but that’s costly and because of health regulations they are not allowed to cook in their own kitchens and deliver.

Grits to Gourmet

• Upstate Foodie Guide • 2008 • UpstateFoodie.com

From grits to gourmet, the Mast Store cupboard is filled with dips, mixes, honey, preserves, jellies, sauces, salsas, and dressings to delight even the most discriminating palate.

117

Stromwall does a walkthrough of the kitchen during the hour-long free consultation. If there are appliances or cookware not available, she’ll bring her own.

Personal chef services are more affordable than those of private chefs and differ from caterers. A personal chef has numerous customers for whom they weekly or monthly prepare food.

A private chef is employed by one household and prepares and serves the meals daily. Caterers work from commercial kitchens and generally have customers using their service for a special event.

Since most customers are not at home during the personal chef’s cook date, key arrangements are necessary.

Stromwall keeps customers’ keys separate from her personal key chain and has a code on them instead of their address.

On the morning of the cook date, she is at the grocery store by 8 to shop for the freshest ingredients. The food is transported in coolers.

She spends several hours at the client’s home preparing and packaging the meals.

Packaging is important to maintain the quality of the food. She uses pressware paper containers that are microwave and oven safe.

Reheating instructions are on the top.

118

Anything used from

the customer’s kitchen is hand-washed and put back.

Garbage is bagged and taken off the premises. That way, the client doesn’t come home to a full dishwasher and a trash can smelling like food.

“I like to leave a place looking like I’ve never been there except a refrigerator and freezer full of food, and the aroma of home-cooked meals,” she said.

In Great Taste’s price is $325 for 20 entrees balanced by protein, starch and a vegetable. Stromwall likes to cook 20 entrees at one time, including chicken, pasta, beef and fish. For an individual, that’s just one cook date a month. Packaging individually or in family portions does not change the price.

Requesting all organic foods adds $25 to the cost; extra fish and prime beef entrees can be substituted for slightly more.

Jackye Cocoros, owner and operator of Savory Creations, has comparable pricing in her new personal chef business.

Her basic service includes four servings of five entrees and the pricing begins at $350. This feeds a family of four for about a week, a family of two for two weeks, and an individual for a month.

Food safety is an issue and both chefs are ServSafe certified. The certification is required in New York, where Stromwall began her business in 2006, but is voluntary in South Carolina.

Restaurant This cozy cafe, located on the lower level of a historic brick building in the West End, has become a tasty stopoff for casual fare.

The lunch menu puts forth sandwiches, salads, soups, wraps and burgers, along with daily specials. And nothing is better than enjoying a beautiful day on the largest outdoor patio in Greenville!

Catering Hall With an exclusive 7,000 square foot private dining room and banquet hall in the heart of the historic West End, Saffron’s Wrought Iron Hall will feed your party of 5, or 500, in style. Also offered is off-site catering.

This high end catering service offers cold sandwiches and boxed lunches for the casual dining experience… to filet mignon and rock lobster for your special event.

Whether enjoying lunch with co-workers or closing a deal with a VIP, this specialized catering will fit your needs!

1 Augusta Street • Suite 101 Greenville, SC Restaurant 864.241.0401 Catering 864.525.0080 Now Delivering in Downtown Greenville

• Upstate Foodie Guide • 2008 • UpstateFoodie.com

The hall is available for luncheons, weddings, meetings and more. Trust Saffron’s to personalize your next event and you will not end up disappointed.

119

Training covers safe transportation of food from the grocery store to the customer’s home, food storage, preparation and serving, and cooling and reheating.

Both graduated from culinary programs and are members of the United States Personal Chef Association, one of the organizations available for training and networking.

Nutrition, convenience and time management are just a few reasons to take advantage of the service.

Bill Tracy, a customer of Stromwall’s, works long hours at Fluor and frequently travels because of his job. He can cook but

Questions to ask a personal chef: What kind of training do you have?

Are you a member of a personal chef organization?

Are you ServSafe certified?

Do you have liability insurance?

References?

Stromwall has a database of more than 1,000 recipes “Yep, and I’m trying to put a dent in that,” Tracy said.

There are also businesses that offer the ingredients and well-stocked assembly stations for you to prepare your own meals. At Dream Dinners, located in Greer and Mauldin, you rotate from one station to the next, preparing meals with precut ingredients. One assembled, the dishes are stored in plastic bags or baking pans, ready for the freezer.

Dream Dinners also offers already prepared meals to pick up.

120

doesn’t have the time. In Great Taste provides good food that’s ready in five minutes, he said. He’s been using the service for about four months and hasn’t eaten the same meal twice.

At Super Suppers on Butler Road, you can prepare six or 12 entrées to take home and freeze, at an average cost of $3 per entrée. Easy-to-follow recipes, ingredients and cooking instructions are at each station. Each entrée feeds four to six people or entrees can be split to accommodate smaller families.

Precooked meals are available too. Super Suppers also offers private sessions or parties.

We bring an exciting touch to ... weddings ~ banquets ~ special events

401 E. KEnnEdy StrEEt, Spartanburg 864-597-1833 Mon. - Fri. 4pm-Until Saturday 11am - Until Sunday 10am - Until Sunday Brunch 10am - 2pm

Please visit our web site www.tbonz.com for events, entertainment listings, menu & more!

Lowcountry Crab Dip

Spinach Pizza

Salmon Benedict

0100407141

Direct from the Lowcountry, With a tomato & white sauce blend, fresh onions, Our sourdough bread topped with a Pizza and topped with a cajun creole Lowcountry Crab Dip piping hot crab Spinach dip served points. piping hot spinach, mushrooms, tomatoes, topped with sauce poached egg & hollandaise sauce, served with a tomato and white sauce blend, fresh Direct fromwith the toast Lowcountry, spinach, mushrooms, tomatoes, topped with Salmon crab dip served with toast points fresh mozzarella & asiago cheese. with creamy grits & drizzle of cajun cream Benedict Vine Ripened Tomatoes fresh mozzarella and asiago cheese Our sourdough bread topped with a Vine Ripened sauce.

Fresh vine ripenedTomatoes tomatoes topped with Mahi & Shrimp Creole Mahi & Shrimp Creole poached egg, & hollandaise sauce; served Fresh vine ripened tomatoes topped with crumbled feta feta cheese, CajunDusted dustedMahi mahigrilled grilled to Charleston Surfof Cajun & Turf to perfection perfectionthen with creamy grits & drizzle cream crumbled cheese, buffalo Buffalomozzarella Mozzarella& Cajun over a spring mixmix with black pepper topped off with pan pan seared jumbo shrimp & sauce 9 oz. fresh hand cut filet seasoned & grilled topped off with seared jumbo &basil basil over a spring with black pepper then shrimp and a cool creole vinaigrette vinaigrette. a cool creole sauce, then sauce, served then over a bed Charleston to perfection then topped with a Lowcountry Surf & Turf served over chipotle a bed of beans delicious chipotle 9crab oz fresh hand cut filet seasoned Seared AhiAhi Salad of delicious & rice. cake, grilled asparagus & houseand berSeared Salad beans & rice. grilled to perfection then topped offgrits. with a Seared ahi tuna served on aa bed of mixed naise sauce, served with lowcountry Seared ahi tuna served on bed of mixed Black & Blue Filet Black & Blue Filet lowcountry crab cake, .grilled asparagus, greens, spinach, red onions, snow peas, greens,peppers, spinach,bean red sprouts, onions, snow peas, Our filet filet mignon blackened with with plenty plenty of of and Banana Fosters Our mignon blackened house bernaise sauce;Cheesecake served with sweet and wontons spice, with honeybean limesprouts vinaigrette sweetAsian peppers, & wontons spice,then then topped toppedwith withaadelicious deliciouscreamy creamy lowcountry New Orleansgrits. in Greenville! Flambed blue crispapplewood smoke blue cheese cheesesauce sauceand & crisp bananas combined with warm foster sauce Banana Fosters CheeseCake Freedom Burger with asian honey lime vinaigrette. applewood smoked bacon.

New Orleans incheesecake Greenville!with Flambed Seasoned Angus Beef burger topped with smoked bacon. over a creamy whipped Freedom Burger bananas combined with warm foster sauce aged Wisconsin cheddar, applewood smoked Field House Shrimp & Grits cream.

FieldClub House Shrimp & Grits Seasoned Angus beef burger topped with Country grits with pan seared jumbo over a creamy cheesecake with whipped bacon, a fried egg, garlic mayonnaise, Countryandouille club gritssausage, with panpeppers seared jumbo shrimp, & cream lettuce & tomato.cheddar, applewood aged Wisconsin Signature Menu Itemsshrimp, andouille sausage, peppers & smoked bacon, a fried egg, garlic mayo, Signature Menu Items Full Menu Available onions, & topped with cajun creole sauce.

Full Menu Available lettuce & tomato.

• Upstate Foodie Guide • 2008 • UpstateFoodie.com

941 South Main St. West End Greenville, SC 864-770-7777

121

Another option is Scratch on Augusta Road in Greenville, which prepares and delivers a week’s worth of meals or, if you live outside the delivery area, you can pick up the food.

The menu is available online.

Place your order and, if picking

up, the order is ready by 3 p.m. the next day. Delivery orders placed by 11 p.m. are sent out the next afternoon.

You select the meals, servings of each dish, and any salads, sides or desserts you want. The cost is $9.50 per meal serving; salads are $5.95.

In-home dining alternatives: Dream Dinners Thornblade on the Parkway 420 The Parkway, Unit P Greer 879-1313, day; 680-4422, evening; 879-3101, fax Owner Amelia Hinson, Dan Adams thornbladeprkwySC@dreamdinners.com Dream Dinners Butler Road 787-E. East Butler Road Mauldin 675-5122; 675-5860, fax Owner Tina & Blake Jury, Ann & Doug Stuck butlerroadsc@dreamdinners.com Scratch 1818 Augusta St. #106 Greenville 370-9992 Hours: 10:30 a.m. to 7 p.m. Monday-Friday. contact@scratchmeals.com Super Suppers 1054 E. Butler Rd., Suite D Greenville 288-8849 Greenvillesc@supersuppers.com

Personal chefs: Carolina Cravings Chef Leslye Young-Lanford Greenville 270-5575 marzipan44@bellsouth.net Services: personal chef service for the Upstate, dinner parties, cooking classes, Lowcountry boils, picnic baskets for tailgates

122

Culinary Cottage Cuisine Peggy Waller Union 427-7052 info@merridun.com www.merridun.com Services: personal chef service for Union and Spartanburg counties, dinner parties, cooking classes Everyday Gourmet Chef Laura Lindsey 963-4994 slindsey4994@charter.net pcnchef.com/everydaygourmet Services: personal chef service for Simpsonville, Greenville and the Golden Strip area In Great Taste Chef Cynthia Stromwall Greenville 650-4593 chefcindy@ingreattaste.com www.ingreattaste.com Services: personal chef service for Greater Greenville area, dinner parties, cooking classes ($60 hourly), food demonstrations at Fresh Market in Greenville and Spartanburg Savory Creations Chef Jackye Cocoros Seneca 886-8532 jackye@savorycreations.com www.savorycreations.com Services: personal chef service in Oconee, Pickens, Anderson and northern Greenville counties, dinner parties, cooking classes, cooking instructor at Osher Lifelong Learning Institute at Clemson University

Enjoy a play day in luxury

Take 11 of your friends with you!

Plan a picnic, swim, fish, sunbathe, beach, laugh, relax, cruise, play cards or all of the above. South Bay Pontoons are the most luxurious, comfortable pontoons on the market and Lake Keowee’s pristine views help make the perfect get-away!

LAKE KEOWEE

MARINA 864-882-2047 | SENECA www.lakekeoweemarina.com Outboards

PONTOON BOAT RENTALS SUMMER SPECIAL Weekdays (Mon-Fri) 9am-4pm

$235—22’ 2007 boat $265—25’ 2007 boat

1/2 day weekday rates

$185—22’ 2007 boat $225—25’ 2007 boat

• Upstate Foodie Guide • 2008 • UpstateFoodie.com

with

Weekend Rentals and Deck Boat Rentals are also available. Call for rates.

Tubes, skis and water accessories are available. You must be 21 years of age, have a major credit card and driver’s license to rent or reserve any watercraft. 123

Saturday mornings at the market b y S. K I M H E N S O N

V

endors and buyers know where they’ll be most any Saturday from April through December.

At the market.

Local fruits, vegetables and a fair amount of organic produce. Local dairy products, coffee and baked goods.

“There’s everything from the ordinary to the exotic in fruits and vegetables from around the world. Whatever

vendors can get their hands on,” said Jack Watson, manager of the Greenville State Farmers Market. “It is recreation and quite a social event as you weave and wind your way through.”

Here’s where to go in the Upstate:

GREENVILLE STATE FARMERS MARKET, located on Rutherford Road, is open Monday through Saturday

Custom Wine Cellars

Wine Cellars & Rooms Staircase & Closet Transformations Wine Room Interiors, Doors & Furniture Complete Consultation

Visit our new Showroom!

319 Garlington Rd, Ste C-2 • Greenville • 864.297.1911

124

www.kessick.com

from 8 a.m. to 6 p.m. except on New Year’s, Thanksgiving and Christmas. The retail store carries produce year-round but farmers come to town with their fruits and vegetables on Fridays and Saturdays.

CAROLINA FIRST MARKET, open Saturday mornings from 8 a.m. until noon on Main Street, Greenville, offers local produce from May through October.

It carries local and organic products.

MINI MIRACLE FARMS in Taylors

• Upstate Foodie Guide • 2008 • UpstateFoodie.com

(968-9678) is opening for the season and

125

Natalie Brookshire said they offer radishes, early squash and spinach in May and okra, carrots and tomatoes from June until August.

HARRIETT BELUE OF J.L. BELUE FARMS (578-0446), five miles from downtown Spartanburg, has strawberries from mid-April to the end of May and peaches from June through mid-September, along with other fruits and vegetables. They ship peaches, in gift boxes.

HARDY BERRY FARM (224-5441) is on Strawberry Road in Anderson and opened Saturday, April 19, at 8 a.m. for strawberry picking.

PHOTOgraPH by MicHelle MOgaverO

Approximate harvest dates for local fruit: Strawberries . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . April – late June Nectarines . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . early May – mid-September Peaches . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . early May – mid-September Plums. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . early May – mid-September blackberries . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . early June – mid-July blueberries . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . late June – late August Figs. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . mid-July - mid-September Pears . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . mid-July – October Apples . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . mid-August – early December Grapes, Muscadines. . . . . . . . . . . . . . . . . . . . . . . . . . September – October Grapes, Scuppernong. . . . . . . . . . . . . . . . . . . . . . . . . . . mid to late summer

126

At Scratch, we make gourmet, healthy dinners that you can pop in your oven and have on the table in about 20 minutes. And they’re all made from, well, scratch. You won’t find any preservatives or unpronounceable chemicals here.

Just fresh veggies, lean meats and lots of flavor. And our Executive Chef, Tony Keely, wouldn’t have it any other way. We’ll even deliver your order right to your home or office for free. Learn more at ScratchMeals.com or call 864-370-9992.

A PPROX IM ATE H A RV EST DATES LOCAL VEGETABLES

Greens, Spring . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . January – May Asparagus . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . mid-March – May Cabbage, Spring . . . . . . . . . . . . . . . . . . . . . . . . . . . . .mid-April – mid-June Onions, Spring . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . April – June Peas, English/Green/Spring . . . . . . . . . . . . . . . . . . . . . . .mid-April – May beans, Snap . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . May – October broccoli . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . May – mid-June Potatoes, White. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . May – July Onions, bulb . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . May – October Tomatoes. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .mid-May – September Squash, yellow. . . . . . . . . . . . . . . . . . . . . . . . . . . . .mid-May – mid-October Zucchini . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .mid-May – mid-October beans, butter/Lima. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .June – October Corn, Sweet . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . June – August Cucumbers . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .June – mid-November Eggplant . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . mid-June – August Peas, Crowder/Field/Purple Hull . . . . . . . . . .mid-June – mid-September Peppers. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . mid-June – September Artichokes . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . July Okra . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . mid-July – frost Squash, Winter . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . August – November Cabbage, Fall . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . September Greens, Fall . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . September – December Potatoes, Sweet . . . . . . . . . . . . . . . . . . . . . . . . . . September – December Pumpkins . . . . . . . . . . . . . . . . . . . . . . . . . . . . . September – mid-November

128

We Make Wine Easy

From an inexpensive bottle of White to a collectible Cabernet, at Carriage House Wines we make choosing easy. Looking for just a taste?

Stop by before dinner for a glass of your favorite blend at our exclusive Wine Bar. With a selection this diverse, we can satisfy even the pickiest wine connoisseur.

196 West Main Street, Spartanburg

864-582-0123 www.carriagehousewines.com Mon.-Thurs. 11-7; Fri. 11-8; Sat. 11-4

• Upstate Foodie Guide • 2008 • UpstateFoodie.com

25 Years Experience

129

A PPROX IM ATE H A RV EST DATES LOCAL FAVORITES

Herbs . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .Spring and Fall Honey. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .Spring and Fall Peanuts. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . August – October Pecans . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .November – January Cantaloupe . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .mid-June – mid-August Honeydew . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . June – August Honeydew.

Watermelon . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . mid-June – September

Imagine...

...your kitchen transformed into a unique creation of personal expression, versatile utility, and lasting beauty.

If you can imagine it, we can make it real!

9 Hendrix Drive, Greenville (Behind KFC on Woodruff Road) 864-284-0022 • www.kitchendesigns.tv M-F 9-6; Sat. 10-2

130

SHOPPING LOCA L LOCAL MARKETS

Beechwood Farms . . . . . . . . . . 184 Bates Bridge Road . . . . . . .886-6075 Cider House . . . . . . . . . . . . . . . 1070 N. Highway 25. . . . . . . . . 834-4446 Dillards Farms . . . . . . . . . . . . . 504 S> Buncombe Road . . . . . . 877-6001 Family Farms . . . . . . . . . . . . . . 102 Beechwood Road . . . . . . . 836-3066 Happy Cow . . . . . . . . . . . . . . . 330 McKevey Road . . . . . . . . . .243-9699 Mauldin Open Air Market . . . . . 699 E. Butler Road . . . . . . . . . .297-4826 Robison Farms . . . . . . . . . . . . . 1344 Rutherford Road. . . . . . . 244-2300 Sandy Flat Berry Patch. . . . . . . 4715 Locust Hill Road . . . . . . . . .895-4780 Tomato Vine . . . . . . . . . . . . . . . 4120 Old Buncombe Road . . . . 246-4062

PHOTOGRAPH BY MICHELLE MOGAVERO

Upscale breakfast (served all day) and lunch.

Seating for one or more—parties for 100!

864-242-2535 500 E. McBee Ave., Suite 109, Downtown

• Upstate Foodie Guide • 2008 • UpstateFoodie.com

Indulge in a stylish lunch experience!

131

PRODUCE A ND DA IRY FINDING THE LOCALS

Fresh produce travels an average of 1,500 miles before it reaches your grocer. For great produce and dairy that is right around the corner, check out this list of local farms and visit localharvest.org for more.

Baker’s Acres Ranch Anderson, SC

The Happy Berry Six Mile, SC

Bee Well Honey Farm & Natural Market Pickens, SC

White’s Jersey Dairy Taylors, SC

Blue Skies Organic Farm & Nursery Easley, SC Happy Cow Creamery Pelzer, SC Hardy Berry Farm Anderson, SC Healthy Farms Taylors, SC Lee’s Holstein Dairy Landrum, SC Live Oak Farms Woodruff, SC Lost Marbles Farm Pickens, SC Merciful Hearts Farm Pelzer, SC Rose Hill Plantation Easley, SC Split Creek Farm Anderson, SC 132

Windy Hill Farm Pelzer, SC

Italy…Stateside

F resh chicken, veal and seafood dishes crafted with Travinia’s unique pan sauté method. Pastas…flavorful cream sauces, robust marinaras or a touch of olive oil with a dusting of fresh parm. The perfect ending to the perfect meal is one of Travinia’s scrumptious desserts; mile high cheesecakes, rich chocolate concoctions and light custards are handmade every day.

• Tuesday Dinner Special25% off all bottled wines • 1/2 off martinis Wed. 4-7pm • Premium liquors • 50 wines by the glass

We offer catering customized for your special occasion.

WINE AWARD 2008 2007 2006 2005 2004

SPECTATOR

www.traviniaitaliankitchen.com

864/458-8188

Other Locations: Lexington Northeast Columbia Myrtle Beach

1625 Woodruff Rd. Greenville

STEAKS

CHOPS

SEAFOOD

At Arizona’s our uncompromising standards make our quality unique. That’s why we use ONLY USDA choice mid-western grain fed beef aged to our exact specifications, hand cut and cooked to perfection over our all natural hickory wood grill.

Genuine Idaho baked potatoes • homemade soups • salads • premium liquors award winning wines • full bar service • open for lunch & dinner

864/281-7777 • 1298 Woodruff Road • Greenville 864/962-1700 • 3952 Grandview Blvd. • Simpsonville www.arizonasteakhouse.com • Other Locations: Atlanta & Columbia

See even more at upstatefoodie.com

134

• Upstate Foodie Guide • 2008 • UpstateFoodie.com

Hungry for inspiration? Find more photos of featured restaurants, recipes from local chefs, menus, directions and much more. Email a restaurant to a friend and invite them to meet you! Read reviews of local restaurants and add your own. What are you hungry for? Sunday brunch?

Thai? Outdoor dining? Type. Search. Find. Sign up to receive an electronic monthly newsletter with information on new restaurants, events and foodie news. Ideas and comments are welcome. Bon Appetit!

135

RECIPES

   

Grilled Romaine, Bacon, Blue Cheese and Creamy Herb Dressing American Grocery Wasabi Cured Salmon Summer Salad Executive Chef Scott Vosburgh | Azia Spanish Garlic Shrimp Sauce and Sofrito Collard Greens Owner & Chef Jason E Clark | BIN 112 Fish Tacos Chef Rich Flagg | Blue Ridge Brewing Company Roasted Chicken with Baked Brie, Garlic Mashed Potatoes and Cumberland Sauce Chef Steve Leitch | Brasseri Ecosse Penne Pasta Ala Vodka Brown Street Jazz Pistachio and Ancho Chile Rubbed Swordfish Executive Chef Moussa Fondio | City Range Salmone di la notte Chef Carlos Echeverri | Coal Fired Pizza Tuna Tartar with Avocado, Scallions, and Organic Soya Executive Chef Steven Greene | Devereaux’s Fried Cheese with Sesame Seeds Rosalinda Sala | Fonda Rosalinda’s Marinara Sauce Chef Gerard Cribbin | Gerards Blackened Scallops Dijon Neil Avery | Justin’s Steakhouse Warm Chocolate Volcano Cake Chef Donald Hiers | Latitude Seared Beef Tenderloin Bites with Sweet Worcestershire Reduction Chef Rob McCarthy | McCarthy’s Lamb Apricot Pithiviers Chef Elizabeth Bardsley | Northampton Wine Café East Coast Crab Cakes Chef William Brown | Open Hearth

136

Ricotta Gnocchi with Watauga Country Ham, Split Creek Farms Fromage Blanc, Sweet Peas, and Shaved Fennel Chef de Cuisine Jesse Thompson | Restaurant O

MORE RECIPES Osso Buco Chef Nello Gioia | Ristorante Bergamo Tandoori Marinated Swordfish Kabobs Chef Brian Stewart | Sassafras Chocolate Mousse Chef Terry Houglum | Smoke on the Water Potato Crusted Grouper with Crawfish Etouffee, Rice Pilaf, Chive Cream Chef de Cuisine Shaun Garcia | Soby’s Mediterranean Meatloaf Chef Cornelius Cureton | Stax Grill Grouper Lucaya Chef JR Baez | Omega Sun-Dried Tomato Basil Orzo Chef Chuck Hanford | Stax Peppermill Grouper De Mere Bill Nickas | Sullivan’s Metropolitan Grill Shrimp Tempura Chef Dai Sugimoto | Sushi Hana Prosciutto Prawns Exec. Chef & Owner Lawrence W. Yeargin, III The Bohemian Eggplant Napoleon Chef Joe Fredette | The Galley Lazy Paella Executive Chef Lindsay Autry | The Lazy Goat

Low Country Shrimp with Watauga Country Ham, Kiwi Fruit, Grilled French Bread Corporate Chef Rodney Freidank | Table 301 Cornmeal Crusted Grouper with She-Crab Sauce Chef Ashley Brown | Twigs

UPSTATEFOODIE.COM For the complete recipe from each of our featured chefs, and more, visit us online.

• Upstate Foodie Guide • 2008 • UpstateFoodie.com

Wild Rice Salad with Rosemary Vinaigrette Chef Judy Balsizer | Two Chefs

137

Starbucks Locations Greenville 1378 Wade Hampton Boulevard 2431 East North Street 550 South Main Street 3230 North Pleasantburg Drive 649 B Haywood Road 1467 Woodruff Road 3915 Pelham Road 700 Haywood Road 2111 Augusta Road

10% off any purchase when you mention the Upstate Foodie Guide.

Coupon expires 12/31/08

Simpsonville 657 Fairvew Road Gaffney 102 Lemmons Lane Spartanburg 805 North Pine Street 1855 E Main Street Greenwood 310 ByPass 7 NW Clemson 1082 Tiger Boulevard

www.starbucks.com

C h ef M a n i ga u l t

11-2pm Lunch Tues-Fri ri 6-9pm Dinnervartions reqWuireded)-F (Rese 11-4pm Sunday Brunch e Parties Saturday Pr(Wivedatdings, Birthdays, etc.)

(On the 28 Howe Street

d) historic West En

864.483.3942

• Upstate Foodie Guide • 2008 • UpstateFoodie.com

The perfect choice for any celebration.

139

UPCOMING EVENTS

Summer 2008

Fall For Greenville

Blue Ridge Fest

October 10-12, 2008 www.mainstevents.com/ fallforgreenville.html Award-winning festival featuring outdoor dining from many local restaurants with live music.

Greek Festival

Annual Walhalla Oktoberfest

May 9-10, 2008 www.blueridge.coop/blueridgefest/ Food, classic cars and more to benefit local charities. www.stgeorgegreenville.org/ GreekFestival.html May 15-18, 2008 Traditional Greek entertainment and food including lunch, dinner, take-out, and pastries.

Freedom Weekend Aloft

May 24-26, 2008 www.freedomweekend.org/ Annual event with hot air balloons, musical performances, food and fun for Upstate families.

Fall 2008 Southern Exposure

September 2008 www.southernexposuregreenville.com Wine demonstrations, cooking seminars, live music and meals to benefit local non-profit organizations.

Spartanburg International Festival- Meet the World October 2008 www.cityofspartanburg.org/ international-fest/ A multicultural celebration featuring an International Boulevard of Food with cuisines found around the world.

Greer Station Oktoberfest

Anderson Downtown Chili Cook-Off

October 28, 2008 www.mainstevents.com/acco/ Competition among local chili cookers with plenty of samples and free entertainment.

Spring 2009 Anderson Soiree

Spring 2009 www.mainstevents.com/soiree/ soireeindex.html Live music, food, various forms of entertainment and fun for the kids on Main Street.

Spartanburg Spring Fling

Spring 2009 www.spartanburgspringfling.com/ Street festival with entertainment, art and food to kick off spring.

Taste of the Nation

Spring 2009 www.tasteofthenation.com Culinary event with chefs and mixologists to benefit local charities with the goal of helping to end hunger.

UPSTATEFOODIE.COM To view more events or submit your own – click “Contact Us.” PHOTOGRAPH BY DOUGLAS SMITH

October 4, 2008 www.mainstevents.com/Greer%20 Events/oktoberfest.html Celebration of German culture, food and beer with works from local artisans and vendors.

October 17-19, 2008 www.walhallasc.com/ Fall festival with traditional German food and dancing as well as hot air balloons and more.

140

view

food

with a

located at Falls Park in the Historic West End.

11am-3pm • 7 days a week 4pm-9:30pm • Tues - Sat

outdoor dining

&

live entertainment

Available for private parties & catering.

601 S. Main Street • Greenville, SC

864.271.9700 Visit our website to view our full menu. www.overlookgrill.com

outhern Fusion C

uis i

ne

608 B S. Main Street • Overlooking Falls Park chicoraalley.com • 864-232-4100 Lunch Weekdays, Dinner 7 Days a Week All Day Saturday & Sunday

• Upstate Foodie Guide • 2008 • UpstateFoodie.com

Ca

an-S e b rib

141



 



  

 

 











 





 







 



 





  



   



 



 



 





 





 

 



 

 



 

















  

 













 

  



    



 







 





  



 























  





  



  









  

 

 









 



 





  







 



 

 

















  







  





  

 



 

 



 



 









 



















   

 



 



 

   



 

 



 

 

















 



  





 

 

 

 





 

















  

 





 

 



 







 









 











 

  







 

   



 

VALET PARKING







     



 

    

SMOKING SECTION

NOT PERMITTED









REQUIRED

 





SUGGESTED

CALL AHEAD SEATING

PRIVATE ROOMS

   





PRIVATE PARTIES



 







 

 





 



 







RESERV. SMOKING

 





MEETING FACILITIES

CATERING

BANQUET FACILITIES

SPLIT CHECKS FOR GROUPS

VISA/MASTERCARD

DISCOVER

DINERS CLUB

CHECKS ACCEPTED

CASH

CARTE BLANCHE

AMERICAN EXPRESS

SPECIAL







PAYMENT

 





FAMILY

INTIMATE

LOUNGE/LIVE MUSIC

FORMAL

DRESSY CASUAL

AMBIENCE



 

• Upstate Foodie Guide • 2008 • UpstateFoodie.com



ATTIRE

CASUAL

SUNDAY BRUNCH

LATE NIGHT

DINNER

LUNCH

BREAKFAST

MEALS SERVED

143





  





















 



 





 

 











   



     

















  



   











 





 

 

















  





  







 













 











  

“In the culinary fast lane, where surprises are expected and foodies beg to be thrilled.”

(Boston Globe)





 

VALET PARKING



 



SMOKING SECTION



  



NOT PERMITTED



 





REQUIRED

SUGGESTED

CALL AHEAD SEATING

PRIVATE ROOMS

PRIVATE PARTIES

 

  





  











 























  







 

 















 



MEETING FACILITIES

      





CATERING

 











 



  







RESERV. SMOKING

  



BANQUET FACILITIES

SPLIT CHECKS FOR GROUPS

VISA/MASTERCARD

SPECIAL

DISCOVER

DINERS CLUB

CHECKS ACCEPTED

CASH

CARTE BLANCHE

PAYMENT



 

AMERICAN EXPRESS







FAMILY

INTIMATE

AMBIENCE

LOUNGE/LIVE MUSIC

FORMAL

DRESSY CASUAL

ATTIRE

CASUAL

SUNDAY BRUNCH

LATE NIGHT

DINNER

LUNCH

BREAKFAST

MEALS SERVED

    



UPSTATE FOODIE .COM

Upstate

FOODIE Guide 2008

“extend graciousness beyond the normal boundaries… fill the earth with the light and warmth of hospitality.”

— conrad Hilton

2008

located in the newly revitalized Historic Westend District where the options are endless. Whatever your pleasure, allow us to assist in ensuring your stay is memorable. We love having you with us!

A Community Journals Publication

171 RiveRplace GReenville, Sc 864.271.8700 hamptoninnandsuitesgreenville.com

Inspiration for food enthusiasts PRESENTED BY COMMUNITY JOURNALS