TOWN Magazine - Dec. 2021 by Community Journals

ART, CULTURE, STYLE OF THE PROGRESSIVE SOUTH

+ THE

Soup dumplings, courtesy of Sum Bar; see the feature “Pop-Up Culture,” page 90.

FO O D IS S U E

CELEBRATE THE HOLIDAYS IN PEACE, JOY, AND GLORIOUS FLAVOR

S AVO R

T H E

DECEMBER 2021

TOWNCAROLINA.COM

S E A S O N

WINE | FOOD

ART | MUSIC

The Perfect Holiday “Gift Certificate” for the wine and food lovers in your life!

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First Glance

Photographs by Will Crooks; artwork by Steve Saxe

DECEMBER 2021 I t o w n c a r o l i n a . c o m

SHOES HANDBAGS ACCESSORIES

The intricate patterns and vivid colors of Pysanky by Pastor illustrate traditional folk designs that originated in Eastern Europe (for the story, turn to page 42).

2222 AUGUSTA ROAD, GREENVILLE 864.271.9750 INSTAGRAM @ MUSESHOESTUDIO

D EC EM B ER 2021 I

THE HARTNESS TEAM OF EXPERTS DEDICATED TO GUIDING YOUR CLIENTS HOME

MARCIA SIMMONS

DAVID ROBERT SON

T RACY HARRIS

ST EVE BROWN

The Hartness Team understands what Greenville families want—a beautiful home in an amenity-rich community without sacrificing convenience. That’s why this proven group of industry leaders has joined forces to help you discover the perfect home in the Upstate’s most distinctive neighborhood.

A LIFE TO LOVE VISIT HART NESS TODAY TO DISCOVER A LIF E TO LOVE We often depend on inspiration to help us savor life. We foster the connections that sustain us and champion the experiences that renew us—making the most of every moment. Yet, finding a Greenville home that’s serene and harmonious with our day-to-day lives is rare, to say the least. That’s why Hartness created a neighborhood that makes it easy to embrace beauty, find balance, and make memories with the ones you love. Rather than spending valuable time looking for places to go and things to do, at Hartness you simply just step out your door. With boundless natural wonders and limitless options for relaxation, recreation, and fun, Hartness makes it easy to live the life you love.

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Information is deemed reliable but not guaranteed. All properties are subject to prior sale, change or withdrawal notice. Prices and availability subject to change. All specifications supplied by builder/seller, and subject to change or modification. It is the responsibility of the buyer or buyer’s agent to verify. Equal housing opportunity – Dan Collins, Broker-in-Charge / Collins & Fine, LLC

Contents

90 POP-UP CULTURE

Thanks to the pandemic, restaurant pop-ups are the rage, enabling food entrepreneurs to launch cuisine dreams before breaking the bank on a brick-and-mortar. In Greenville, these three concepts push the culinary envelope on creative Asian and Hawaiian fare. by kathryn davÉ, andrew huang,

& m. linda lee

“In a lot of Asian cultures, food is how you express love. It’s not physical touch, it’s asking, ‘Are you hungry? What did you eat today?’” —Khailing Neoh, chef and owner of Sum Bar

Photographs (this page, featuring dumplings by Sum Bar, and cover) by Paul Mehaffey

DECEMBER 2021 I t o w n c a r o l i n a . c o m

CARLTON MOTORCARS www.CarltonMB.com | (864) 213-8000 2446 Laurens Road | Greenville, SC 29607

108

ANIMAL INSTINCT From dog portraits to his You Catch. I’ll Paint. series, artist Greg Ramsey captures the essence of animals in his fine-art paintings and illustrations.

Photograph by Paul Mehaffey

Artwork by Greg Ramsey; photograph by Will Crooks

Contents

COOKIE SCHOOL

Bite into an edible holiday memory via pastry chef Lindsay Beck’s cookie recipes. by m. linda lee

by scott gould

14 EDITOR’S LETTER 19 THE LIST 25 ON THE TOWN 35 WEDDINGS 74 MAN ABOUT TOWN 79 HOLIDAY GIFT GUIDE 115 DINING GUIDE 124 TOWNSCENE 132 SECOND GLANCE

41 5355 59 655 101 TOWNBUZZ

ESCAPE

SPORT

STYLE

EAT + DRINK

Transplant Skelly Stevens built community during COVID through Cooking Club GVL; discover a pastor’s passion for pysanky egg decorating at the TD Holiday Market; Chef Steven Musolf brings CalMed cuisine to Oak & Honey; and more.

Magical train rides, gingerbread-house wonders, stunning light displays, and more— adventure north for these one-ofa-kind Christmas experiences.

A well-known name in the Upstate advertising scene, Greg Ramsey paints pet and pike alike in his beloved animalthemed creations.

Give the gift of sparkle this season with dazzling accessories and vintage jewelry; these singular local décor finds shine bright on any holiday table.

A new boulangerie comes to the Village of West Greenville via Julian Loué; Table 301’s Chef Lindsay Beck ups the ante on holiday cookies; these rum cocktails will have you dreaming of sunny shores; and a festive jar of cherry cardamom granola makes a memorable present.

DECEMBER 2021 I t o w n c a r o l i n a . c o m

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Editor’s Letter

Sky Top Orchard, Flat Rock, NC, October 2021

Photograph by Kim McMillin

FOOD WAYS

here are few experiences that nourish the soul more than shared time at the table. Food is the great connector; we can be transformed by a memorable meal and by the sheer pleasure of flavor. If food is our fuel, taste is our inspiration. It’s our pleasurefilled memory bank. The specialness of the season is made richer by the ritual dishes and desserts that we make, with family and friends, over and again. Thankfully many of us will gather together in person this year. The table is a central theme this issue—a cooking club is born out of the desire to meet new people; an earthy and elegant tablescape beckons guests to linger; ethnic cuisine finds its place among traditional Southern fare. As we move back into life’s familiar rhythm, we’re seeing the effects of these times on our food culture. The pandemic promoted new business ideas, including the pop-up restaurant. Established kitchens are now opening their doors to budding chefs, who offer more than just delicious food—their presence becomes an event, an unexpected pleasure that surfaces serendipitously or via social media. We highlight three pop-ups in Greenville with a flair for Asian, and Asian-influenced, cuisine: Sum Bar features dim sum and other

DECEMBER 2021 I t o w n c a r o l i n a . c o m

Cantonese delicacies; Takam cooks up Filipino foods; and The Pineapple Express delivers authentic Hawaiian food—Spam musubi, anyone?—to Greenville. Similar concepts are taking root in the city, some of which, like Rise Bakery, are planning imminent openings in brick-and-mortar locations. Rise, the brainchild of baker Julian Loué, will debut next month in the Village of West Greenville, supplying the west side with artisan bread and viennoiserie (croissants, Danishes, and other buttery, flaky goodness). The holidays equal sugar and spice, and we’ve no shortage of both. Table 301’s Chef Lindsay Beck offers recipes for pecan shortbread (dipped in chocolate) and gluten-free peppermint sandwich cookies, and we’ve a cherry-studded granola for gifting—plus a rum cocktail for home and another to have at Greenville’s EXILE bar after a long day of shopping. Food is the heart of life. It is sustenance, but it is also memory. It translates to feeling and, ultimately, to love. This season, may you revel in your time at the table. Blair Knobel, Editor in Chief blair@towncarolina.com

LET YOUR HEART BE LIGHT.

Thomas Sills: Man of Color opening December 18 Make plans to visit the GCMA to see the work and learn the remarkable story of North Carolina-born artist Thomas Sills. Also on view:

Soul Deep: African-American Masterworks To learn more, visit gcma.org.

Thomas Sills, 1914-2000 Summer, 1968 oil on canvas

Greenville County Museum of Art

420 College Street Greenville, SC 29601 864.271.7570 gcma.org

Corporate Partner

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CONSULTING MEMBER TOWN Magazine (Vol. 11, No. 12) is published monthly (12 times per year) by TOWN Greenville, LLC, 581 Perry Ave, Greenville, SC 29611, (864) 679-1200. If you would like to have TOWN delivered to you each month, purchase an annual subscription (12 issues) for $65 at towncarolina.com/subscribe. All rights reserved. Printed in the USA.

DECEMBER 2021 I t o w n c a r o l i n a . c o m

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THE LIST T H E M O N T H ’ S M U S T- D O S

CIRQUE DREAMS HOLIDAZE In this holiday spectacular, Broadwaystyle musical meets contemporary circus artistry as only Cirque du Soleil can do it. Holidaze brings a sleigh-load of storybook characters to life in a fantastical wonderland populated by nutcrackers, snowmen, reindeer, and gingerbread people, just to name a few. Don’t be a Scrooge—treat the whole family to this eyepopping performance. Peace Center, 300 S Main St, Greenville. Dec 21–22. Tues, 7:30pm; Wed, 3pm & 7:30pm. $30-$75. (864) 467-3000, peacecenter.org

Photograph courtesy of Cirque Dreams Holidaze

D EC EM B ER 2021 I

The List ANNIE

TD HOLIDAY MARKET

It’s a hard-knock life for a plucky young orphan named Annie, until she is adopted by billionaire Daddy Warbucks and lands in the lap of luxury. Based on the Tony Award–winning musical, Annie is an uplifting show that spells fun for every member of the family. Spoiler alert: if you’re not familiar with the plot, the ending leaves no doubt that the sun will come out tomorrow. South Carolina Children’s Theatre, 153 Augusta St, Greenville. Thru Dec 19. Fri, 7pm; Sat, 2pm; Sun, 2pm. $22. (864) 235-2885, scchildrenstheatre.org

If you thought Greenville’s Saturday market was over for the year, think again. Two special editions will cater to holiday shoppers, not only with fresh produce, fish, and meat for those big family dinners, but also offering fresh-cut greenery and wreaths, gourmet baked goods, and artisan-made gifts. It’s one-stop shopping, for sure.

Composed in 1741 by George Frideric Handel, Messiah is perhaps the most performed of all the great musical masterworks. The Greenville Chorale presents this piece with 170 of the most talented voices in the Upstate, along with professional soloists and the Chorale Orchestra for a night of holiday inspiration you won’t soon forget. Hallejulah!

Photograph courtesy of the Greenville Chorale

McAlister Auditorium, Furman University, 3300 Poinsett Hwy, Greenville. Tues, Dec 7, 7:30pm. Adults, $40; students, $20; children under 12, $10. (864) 467-3000, peacecenter.org

Photograph by Patrick Collard

Main St at McBee Ave, Greenville. Sat, Dec 4 & 11, 9am–1pm. (864) 467-4494, saturdaymarketlive.com

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DECEMBER 2021 I t o w n c a r o l i n a . c o m

HOLIDAY AT PEACE

POINSETTIA CHRISTMAS PARADE

So many things that Greenvillians love about the holidays are back this year, this beloved musical celebration of Christmas not the least among them. Jamarcus Gaston of WSPA-TV will host the show, during which we’re told Santa himself will hit the stage. Other special guests include the International Ballet and world-renowned soprano and South Carolina native Karen Parks. Peace Center, 300 S Main St, Greenville. Dec 17–19. Fri & Sat, 7:30pm; Sun, 3pm. $22-$65. (864) 467-3000, peacecenter.org

A longstanding local tradition, the Poinsettia Christmas Parade has ushered in the ho-hoholidays in Greenville for more than 75 years. Stake out a spot on Main Street to see the elaborately decorated floats, marching bands singing yuletide carols, dance groups, and more go by, followed by Santa and Mrs. Claus, jingling all the way. Prizes are awarded for “best of” in all categories; don’t forget to cast your vote for the People’s Choice Award. Downtown Greenville. Sat, Dec 4, 6pm. Free. (864) 232-2273, greenvillesc.gov/1330/ Poinsettia-Christmas-Parade

Photograph by Kristin Barlowe

’22 WITH A VIEW: NEW YEAR’S EVE AT JUNIPER Ring in the New Year eight floors up at Greenville’s rooftop hotspot. Drink in the twinkling skyline as you sip Champagne and dance 2021 away to the tunes of Steel Toe Stiletto and DJ Carolina Costa. Tickets cover heavy hors d’oeuvres and four hours of prepaid premium bar—midnight Champagne toast included. Juniper, AC Hotel, 315 S Main St, Greenville. Fri, Dec 31, 8:30pm–12:30am. $225-$1,000. (864) 720-2950, junipergvl.com

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The List

Quick HITS CHRISTMAS AT BILTMORE

z You may not have space for 62 decorated Christmas trees in your house, but the Biltmore House sure does. The largest of them all is the 35-foot-tall Fraser fir in the Banquet Hall, which shows off no less than 500 ornaments. Wrap yourself in the magic of the season at George Vanderbilt’s Gilded Age estate, adorned with tens of thousands of twinkling lights, more than 13,000 sparkling ornaments, and some 1,200 poinsettias. 1 Lodge St, Asheville, NC. Thru Jan 9. Daily, hours vary. Daytime tickets, $106-$126; Candlelight Evening tickets, $119-$139 (admission fee includes a self-guided tour of the house, and access to the grounds, shops, and winery). (800) 411-3812, biltmore.com

SENSE AND SENSIBILITY

z Adapted for the stage by actor and playwright Kate Hamill, Jane Austen’s beloved novel tells the story of Elinor and Marianne Dashwood, who are left nearly penniless after their father’s sudden death. The two sisters, one a pragmatist and one a romantic, struggle to find a place for themselves in a society obsessed with reputation. Will their heads or hearts ultimately win out? Warehouse Theatre, 37 Augusta St, Greenville. Thru Dec 19. Thurs–Sat, 8pm; Sun, 3pm. General admission, $35; reserved seating, $40. (864) 235-6948, warehousetheatre.com Photograph courtesy of the Upcountry History Museum

THE NUTCRACKER—CAROLINA BALLET THEATRE

z“Once Upon a Time in Greenville” is the subtitle of the Carolina Ballet Theatre’s version of The Nutcracker, which returns to the Peace Center stage as part of CBT’s 50th anniversary season. Based on the original ballet as choreographed by Marius Petipa and Lev Ivanov, CBT’s beloved production brings to life the timeless holiday story of Clara and the dream world she enters with her Nutcracker prince. Peace Center, 300 S Main St, Greenville. Dec 3–5. Fri, 7:30pm; Sat, 2:30pm & 7:30pm; Sun, 2:30pm. $20-$55. (864) 467-3000, peacecenter.org

TRANS-SIBERIAN ORCHESTRA

z It might not be a Christmas party hop, but you’ll definitely

be rockin’ around the Christmas tree as the Trans-Siberian Orchestra celebrates the 25th anniversary of their debut studio album, Christmas Eve and Other Stories. The multiplatinum rock group, founded in New York by Paul O’Neill in 1996, combines the sophistication of a 60-piece orchestra with the punch of a heavy metal band in songs ranging from the raucous “Ornament,” to the contemplative “Christmas Eve Sarajevo 12/24.” Bon Secours Wellness Arena, 650 N Academy St, Greenville. Fri, Dec 10, 4pm & 8pm. Tickets start at $85. (864) 241-3800, bonsecoursarena.com

THE VERY MERRY LOCAL CHRISTMAS MARKET

z Steaming hot cocoa and freshly baked cookies, line-ups of food trucks selling savory goodies, fresh boughs of greenery shaped into rings, these are a few of our favorite things . . . oh, and Santa too, of course! You’ll find all this and 100 local vendors at the Very Merry Christmas Market in Travelers Rest. Trailblazer Park, 235 Trailblazer Dr, Travelers Rest. Sat, Dec 11, 12:30– 4:30pm. Free admission. (864) 610-0965, travelersrestfarmersmarket.com

DECEMBER 2021 I t o w n c a r o l i n a . c o m

Norman Rockwell’s Home for the Holidays Best known for the magazine covers he created during his 47-year affiliation with The Saturday Evening Post, artist and illustrator Norman Rockwell (1894–1978) captured the essence of early twentieth-century life in America. In partnership with the Norman Rockwell Museum in Stockbridge, Massachusetts, the Upcountry History Museum will display 40 of Rockwell’s most memorable holiday illustrations, which still strike a chord in contemporary hearts. Upcountry History Museum—Furman University, 50 Buncombe St, Greenville. Thru Feb 13. Tues–Sat, 10am–5pm; Sun, 1–5pm. Adults, $10; children 4-18, $8. (864) 467-3100, upcountryhistory.org

December 2021 S

UARYJANUARY 4 JANUARY - 9 4 - 94 - 9

JANUARY 4 - 9

CIRQUE DREAMS HOLIDAZE

ING AND

CIRQUE DREAMS CIRQUE DREAMS HOLIDAZE HOLIDAZE

THE MARCUS THE MARCUS KING KING BAND BANDDREAMS CIRQUE

HOLIDAZE

UPCOMING UPCOMING EVENTS EVENTS 2021-2022 FINE FINE ARTS ARTS CENTER PEACE CENTER BROADWAY

TOOTSIE JAZZ JAZZ ALL ALL STARS STARS January December December 4-9 15 15

2021-2022 PEACE BROADWAY 2021-2022 PEACE BROADWAY THE BEACH BOYS THE BEACH BOYS

TOOTSIE January 4-9

TOOTSIE February 4 January 4-9

February 4

2021-2022 PEACE BROADWAY 2021-2022 PEACE BROADWAY

THE BEACH BOYS February 4

2021-2022 PEACE BROADWAY

PRETTY WOMAN: PRETTY THE WOMAN: MUSICAL THE MUSICAL PRETTY WOMAN: TH THE AN ANINTIMATE KNIGHTS INTIMATE EVENING EVENING WITH WITHAARON WITH DIEHL THE KNIGHTSTHE WITHKNIGHTS AARON DIEHL WITH AARON DIEHL February 8-13 February 8-13 February 8-13 January DAVID DAVID FOSTER: 24 FOSTER: HITMAN HITMAN TOUR TOUR January 24 January 24 THE MARCUS KING December December 20 20 BAND AQUILA THEATRE AQUILA THEATRE AQUILACOMPLEXIONS THEATRE COMPLEXIONS CONTEMPORARY CONTEMPORARY COMPLEXIONS CON THE GREAT GATSBY THE GREAT GATSBY THE GREAT GATSBY BALLET: WOKE BALLET: AND LOVE WOKE AND ROCKS LOVE ROCKS BALLET: WOKE AND CIRQUE CIRQUE DREAMS DREAMS HOLIDAZE HOLIDAZE January 30-31 January 30-31 January 30-31 February 16 February 16 February 16 December December 21-22 21-22 OLD OLD CROW CROW MEDICINE MEDICINE SHOW: SHOW: UPCOMING EVENTS MACBETH AQUILA THEATRE

AQUILA THEATRE

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VIOLIN: BLACK IMPOSSIBLE VIOLIN: IMPOSSIBLE TOUR BLACK TOUR VIOLIN: IMPO MACBETH February 17 February 17 February 17 February 1 AN EVENING WITH AN EVENING DREW WITH & DREW ELLIE &AN ELLIE EVENING WITH D BALLET FOLKLÓRICO DE MÉXICO BALLET DE FOLKLÓRICO BALLET DE FOLKLÓRICO MÉXICO DE DE MÉXICO DE HOLCOMB: THE HOLCOMB: YOU & THE ME YOU TOUR & ME TOUR HOLCOMB: THE YOU THE THE MARCUS MARCUS KINGKING BAND:BAND: FINE ARTS CENTER 2021-2022 PEACE BROADWAY AMALIA HERNANDEZ AMALIA HERNANDEZ AMALIA HERNANDEZ February 18 February 18 February 18 THE BEACH BOYS HOMETOWN HOMETOWN THROWDOWN THROWDOWN February 1 30-31 February 1 February 1 December December 30-31 JAZZ ALL STARS TOOTSIE February 4 THE THE BACK BACK IN THE IN SADDLE THE SADDLE TOUR TOURMACBETH February 1 February 1 December December 27 27

December 15

AN INTIMATE EVENING WITH DAVID FOSTER: HITMAN TOUR @peacecenter December 20 CIRQUE DREAMS HOLIDAZE December 21-22

January 4-9

TICKETS2021-2022 TICKETS ONPEACE SALE ON SALE NOW! TICKETS NOW! ON BROADWAY PRETTY WOMAN: THE MUSICAL THE KNIGHTS WITH AARON DIEHL peacecenter.org peacecenter.org peac February 8-13 January 24 @peacecenter @peacecenter 864.467.3000 864.467.3000 8 AQUILA THEATRE

THE GREAT GATSBY January 30-31

COMPLEXIONS CONTEMPORARY BALLET: WOKE AND LOVE ROCKS February 16

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Greenville’s Salon

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On theTown MEDICINAL WHISKEY CHARITY CONCERT NOVEMBER 6, 2021

Medicinal Whiskey, an organization founded by local bourbon enthusiasts to help fight childhood illnesses, hosted a concert at Avenue featuring Drew Holcomb & The Neighbors. All proceeds from the sold-out event went to Clement’s Kindness Fund and BILO Charities Children’s Cancer Center at Prisma Health Children’s Hospital-Upstate.

Amanda Sanders, Katherine Mattice and Mary Dupree

Photography by JACK ROBERT PHOTOGRAPHY

Sara and Colby White Mary Tramazzo and Brittany Martin

Alan and Alison Anderson, Ashley and Adam Sellner

Jessica Halling and Vince Metcalf

Walt Schumate, Dan Munro and Melanie Erwin

Erin Hudson and Laura Jones

Rebecca Weinel, Rebecca Williams and Robyn Nelson

Hans and Siovhan Peterson

Creighton and Christa Likes D EC EM B ER 2021 I

On the TOWN

Rick and Katherine Davis

David Lominack, Dan Weidenbenner, Jenny Weidenbenner and Heather Whitley

Catherine Anne Mirando and Felix Mirando

Bill Bacon and Hays Sligh

Ron Logan, Magaly Penn and Audie Penn Michelle and Tyler King

southerngirlchic.com 2815 Woodruff Road, Suite 106, Simpsonville @southern_girl_chic Charlie Whitmire and Debbie Cooper

DECEMBER 2021 I t o w n c a r o l i n a . c o m

On the TOWN

CHARITABLE GIVING AWARDS

Join us at

Woodlawn Memorial Park

OCTOBER 26, 2021

for

The Community Foundation of Greenville and TOWN presented the Charitable Giving Awards, honoring individuals, nonprofits, and businesses that have made outstanding contributions to the community. The event, held at the Poinsett Club, recognized winners in seven categories. Lesley Pregenzer and Bob Morris

Photography by BONFIRE VISUALS

Carter Hall, Dixon Dabbs and Kate Dabbs

December 18, 2021 at 12:00 PM Wreaths Across America will be at Woodlawn Memorial Park on Saturday, December 18 at 12:00pm to Remember and Honor our veterans through the laying of Remembrance wreaths on the graves of our country’s fallen heroes.

Wreaths Across America Day

National

Please consider:

Join Us in Our Mission

• Sponsoring veterans’ wreaths

• Volunteering to participate in the wreath laying ceremony This year we honor our veterans and protect each other by wearing masks and social distancing while placing the wreaths throughout the park.

Rick Davis, DJ Rama and Bob Morris

If you are unable to attend, please consider purchasing a wreath for a veteran to place on their grave and honor them this season.

Call for information: 8 6 4 - 2 4 4 - 4 6 2 2 1 Pine Knoll Drive, Greenville, SC 29609

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Aaina Singh, Laxmi Rama, Gita Rama and Seema Singh

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Thank you so much for supporting our Veterans and Wreaths Across America!

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On the TOWN

OPENING DOORS

laura@jha-sothebysrealty.com

CLOSING D E A L S

Alyssa Armor and Kate Fowler

Doc and Robin Giddings

917.826.8056 Lynn and Flavia Harton, Julie and Berry Garrett, Michelle and David Seaver

Lance and Cece Burnett

Anne Woods and Christy Lyles

laura@jha-sothebysrealty.com 917.826.8056

Elaine Gentry, Travis Clarkson and Irveta Shouse

1 McDaniel Greene, Greenville, SC 29601

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Harriet Bauknight and Jackie Norwood

Anita and Mark O’Halla

On the TOWN

GCMA ANTIQUES, FINE ART & DESIGN GALA OCTOBER 14, 2021

The Greenville County Museum of Art kicked off its 35th Antiques, Fine Art & Design Weekend with a black-tie gala preview, where patrons got a first look at the featured pieces. The elegant event opened a three-day showcase of items from 18 dealers from across the Southeast, plus a special presentation by collector and entertainer Christopher Spitzmiller.

Rob Powell and David Seaver

Photography by JACK ROBERT PHOTOGRAPHY

Bob and Bev Howard

Dr. Amy and Dr. Richard Kim

Start your career in culinary arts.

Michael McDunn with Diane and Larry Gluck

Emily West and Katie Bolt

Betty Huneycutt and Lee Smith

Explore an exciting, in-demand career with a high-quality, fully accredited culinary education at a fraction of the cost of private culinary schools. Learn more about the Culinary Institute of the Carolinas at Greenville Technical College.

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DECEMBER 2019 / 55

On the TOWN

Jennifer and Matt Moreau with Robert Poppleton

ROOFTOP REGALE FOR MILL VILLAGE MINISTRIES

OCTOBER 25, 2021

The Rooftop Regale offered a skyline tasting tour benefiting Mill Village Ministries. In this progressive event, participants started out at CAMP, moved on to Juniper’s Secret Garden on the rooftop of the AC Hotel, and finished with a skyline sunset atop the new Falls Tower, which overlooks Falls Park. Mill Village Ministries includes Mill Village Farms, Village Engage, Village Launch, and Village Wrench. Photography by JACK ROBERT PHOTOGRAPHY

Remember the moments.

Caroline Andrew and Ansley Pair TM

Losing a loved one is never easy...

Jill and Brice Bay Allen and Gaston Albergotti

We are here to help every step of the way. We can help you celebrate the life, the memories and the moments that made them special.

U U

Preplanning | Burial | Cemetery | Aftercare Mausoleum | Cremation

Rhonda Rawlings with Jenny and Dan Weidenbenner

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DECEMBER 2021 I t o w n c a r o l i n a . c o m

Tom and Gidge Marchant with Jennifer and Brian Scully

On the TOWN

GREENVILLE OPEN STUDIOS KICK-OFF PARTY NOVEMBER 6, 2021

Metropolitan Arts Council kicked off its Open Studios event, now entering its 20th year, with an opening reception featuring 139 participating artists. Guests gathered at MAC’s downtown parking lot for food, drink, and a celebration of this popular event that opens the studios of local visual artists to the public.

Randy and Allen Armstrong

WHY GO TO THE BAR, WHEN THE BAR CAN COME TO YOU?

Photography by BONFIRE VISUALS

Booze Buggy is a vintage Italian Ape truck used to serve drinks to your guests in a fun & unforgettable way.

boozebuggysc.com 864.324.4059 Owners: Sarah & David Guthrie Jan and Dave Novak

BOOKING EVENTS FOR 2022

Kate and Randall Fowler

Lisa Robards, Cathryn Lopez, and Clare Phinney

Kim and Scott Johnston

Gregory Ramsey, Greg Ramsey, and Jessica Peeler

Jeff Roeder, Judy Roeder, Celina Riddle, Alan Ethridge, and Richard Warder

Jo Carol Mitchell-Rogers and Katheryn Johnson

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O F THE WEST EN D 103-A Augusta St. Greenville, SC (864) 239-0788

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weddings C O U P L E S & C E L E B R AT I O N S

After saying, “I do,” NINA CONITS & MATTHEW MARFLAKE started their forever celebration. Photograph by The Ten Oh Eight Co.

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Weddings

NINA CONITS & MATTHEW MARFLAKE MAY 29, 2021

ina and Matthew found amor in Spanish class at Clemson University. After dating for five years, Matt surprised Nina with a proposal outside Holy Trinity Greek Orthodox Cathedral in Charlotte—the very church where her parents were married. Their own wedding at Saint George Greek Orthodox Church in Greenville incorporated many symbols and traditions common to Greek Orthodox weddings: shots

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of Mastiha liqueur, made on the island of Chios, and plenty of Greek dancing, including kalamatiano and zeibekiko. Her cathedral veil by Paula Makkas was made using lace from her mother’s wedding dress. Nina and Matthew have settled in Charlotte after a honeymoon in—where else?—Greece. —Leigh Savage Photography by The Ten Oh Eight Co.

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Weddings

BECKY POLLARD & BRYAN SAKAMOTO SEPTEMBER 18, 2021 A ski house rental in the mountains of Colorado can offer scenic views, exciting slopes, and a fun week with friends—or it can provide a life-altering connection. Just ask Becky Pollard, an artist who founded the company seven|sixteen, and Bryan Sakamoto, senior risk manager at CoBank. Mutual friends recruited them for the trip, and they were soon ecstatic that they had agreed to come along. Four years later, COVID-19 meant the couple had to cancel a dream trip to Hawaii, but they tried to make the best of it with a Hawaiian-themed day at home, complete with fresh fish and tropical cocktails. Bryan made the evening even more special when he got down on one knee and asked Becky to marry him. The Wyche Pavilion was the couple’s picturesque venue, where Becky had dreamed of tying the knot since she was a child. The ceremony included the Scottish tradition of drinking from a quaich, or loving cup, accompanied by “Loving Cup” by the Rolling Stones on acoustic guitar, courtesy of Becky’s brother. The bride wore a Justin Alexander gown purchased in Charleston, and a reception followed at Larkins on the River. After that fateful mountain trip beginning, the couple settled in Denver.—LS By Jessica Charles Photography

Be a culinary student for a day. Fun classes for home cooks at Greenville Tech

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DECEMBER 2021 I t o w n c a r o l i n a . c o m

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RAWNIE PHILLIPS & JOSHUA WRIGHT OCTOBER 2, 2021 Rawnie and Joshua met through a mutual friend, and though it took a while to make the connection, they didn’t waste time: within six months, they were married. Her proposal? “Hey, babe, since you are stuck with me, can we go ahead and get married?” Josh was immediately on board. They said “I do” at South Wind Ranch in Travelers Rest, with food from Talk of the Town Catering, a cake from Couture Cakes, and a gown from Dimitra Designs. After their whirlwind courtship and wedding, the couple has settled in Marietta.—LS By Branartie Photography

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When customers come first, awards follow

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town buzz INTERESTING PEOPLE, PLACES & THINGS

Décor for all seasons, PYSANKY BY PASTOR honors the ancient Ukrainian art of decorating eggs.

Artwork by Steve Saxe; photograph by Will Crooks

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TB • OUTSIDE THE BOX

THE GOOD EGG IN HIS SPARE TIME, PASTOR STEVE SAXE FINDS GRACE IN THE ANCIENT ART FORM OF PYSANKY by M. Linda Lee • photography by Will crooks

hile his place is behind the pulpit on Sundays, on many a Saturday morning from May through October, you’ll find Pastor Steve Saxe at the TD Saturday Market behind a table displaying an eye-popping array of decorated chicken, duck, and goose eggs. These aren’t just any eggs. The colorful, intricately designed eggs are pysanky (derived from the Russian word pysate, meaning “to write”), an art form that originated with ancient pagan tribes in Ukraine and Romania as

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an integral part of spring rituals—talismans to impart good luck, ward off evil spirits, and ensure a fruitful harvest. Senior pastor at the Lutheran Church of The Good Shepherd in Greenville, Steve became fascinated with pysanky after he and his wife took a workshop on how to make the eggs in 2001. The instructor singled the pastor out for his obvious skill at the craft, and that motivated Pastor Steve to keep at it. Two decades later, the part-time artisan reckons he has produced thousands of pysanky. “Doing the craft helps me to center my thoughts and quiet my brain,” he says. “I call it ‘art therapy.’” The process of making pysanky is a tedious one, based on a batik or wax-resist method. He begins by drilling a hole in the egg and blowing the insides out. After the egg is clean and dry, he seals the hole and divides the egg into 8 or 16 sections with a pencil as the base for his design, which he draws without the aid of stencils or templates. He employs

Although pysanky have long been associated with Easter, Pastor Steve Saxe (opposite) breaks with tradition in the eggs he designs as Christmas tree ornaments. Dyed primarily red and green, these eggs display his own original designs. Many have a background of royal blue (rather than the traditional black), which stands out better when hanging on a tree.

an electric stylus called a kistka to apply beeswax in lines, ribbons, or dots, in one of hundreds of different patterns, before coloring the eggs with commercial aniline dyes. “It’s a successive process of applying wax, dyeing, and drying,” Pastor Steve says. “When I’m done with my pattern, I take a candle and a paper towel, and hold the egg into the side of the flame to melt the beeswax so all the colors can be seen.” He finishes by applying a patina of polyurethane to lend shine and make the egg more durable. Colors vary, from two to a total of six or seven, the latter taking considerably longer to create. Originally, white, yellow, red, orange, and black were the only colors used, but modern commercial dyes have expanded that palette. Traditional designs, many of which have survived since ancient times and been assigned new meaning with the advent of Christianity, have religious significance. “The most commonly used

symbol is an eight-sided cross,” explains the pastor, who finds inspiration in books he purchases from the Ukrainian Gift Shop in Minneapolis. “For the ancients, the number 8 represented infinity. I use a lot of eight-pointed crosses, as well as flowers and animals.” The fish symbolizes Jesus Christ, while nets refer to fishers of men. A triangle represents the Holy Trinity, and dots replicate the tears of Mary, the mother of God. “I see pysanky as a sacred art form,” Pastor Steve shares. “I believe it has sacramental import, in that the egg is a visible object that communicates an invisible, uncreated reality. In pysanky, nature and grace are joined. The eggs are pointers towards a truth that’s bigger than us.” Find Pastor Steve’s eggs at Pysanky by Pastor at the TD Holiday Markets on December 4 and 11. Prices range from $20 to $90, depending on the size of the egg and the intricacy of the design.

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TB • UPTOWNER

An appreciation for food and the fellowship it fosters inspired Skelly Stevens to launch Cooking Club GVL, a monthly luncheon that’s transformed into a thriving 150-member club.

ALL TOGETHER NOW SKELLY STEVENS CREATES NEW FRIENDSHIPS ONE MEAL AT A TIME THROUGH COOKING CLUB GVL by Stephanie Trotter • photograph by Eli Warren

whipped up the hottest dish in town: Cooking Club GVL. Not only has she created the perfect blend of food and fellowship, but she’s sharing her recipe for casual culinary success with others. The former food publicist and self-taught cook put her spoon down to share thoughts on the South, unique ingredients, and the upcoming holidays.

Welcome to Greenville. You’ve made quite the splash.

oving to a new city is never easy. Moving just before the pandemic to witness everything shut down? Miserable. In the spring of 2020, new Greenvillian Skelly Stevens grabbed her young kids and ran to the loving embrace of family in Big Sky, Montana. Upon her return a few months later, she knew she needed to be pro-active to make friends, and what better way than to break bread around the table, as she’d been doing with multiple generations out west. In less than a year, Skelly has

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Thank you! I’m originally from Chicago, but I’ve lived a little bit all over, Boston, Seattle, New York City. My parents had a home in Bluffton for a bit. I would visit and fell in love with the South. When my husband was offered a job with Prisma, it brought us to Greenville. It’s been a great move for us.

Across all of those locations, was the dinner table the one constant? Yes! For as long as I can remember, Mom has always grounded us with a sense of home. Cooking comes easily to her and she’s always been eager to share her wisdom, recipes, tips, and tricks. As mother and daughter, we always meet in the kitchen.

“Cooking is a collaborative experience and had brought us such joy in a dark time. When I got back to Greenville, I floated the idea, and reached out to 15 women to start the club.”

Prior to moving here, you’d built a career publicizing restaurants and chefs, including Hall’s Chophouse and Husk. I’ve always loved cooking and I enjoy food. I love dining out, with its sense of community and you have a place around the table. The shared experience nurtures your soul. The ability to put something simple but very complex in your mouth, and it brings a smile to your face. You look left and right, and your fellow diners are doing the same thing.

How did you come up with the idea to start a cooking club? Coming out of that first spring when COVID began, I knew folks felt stifled and needed a way to connect. We were thirsty for it. Food is the great human connector. I’d spent a wonderful two-and-a-half months hunkered down in the kitchen with my mom and grandmother, exploring old family recipes. Cooking is a collaborative experience and had brought us such joy in a dark time. When I got back to Greenville, I floated the idea, and reached out to 15 women to start the club.

Was it trial and error? We first met at my house and came up with the format: a monthly seated luncheon and we all make the food together. Right away, we had authentic conversations. There’s a sense of community and friendship that begins in the hearth of someone’s home.

Word spread faster than sourdough starter. People were posting photos and telling friends how much fun they were having. After month six, I reached out to The Cook’s Station because we couldn’t all fit comfortably in someone’s home anymore. So, we started doing signature events there. The club is up to 150 members.

What are your plans for 2022?

I’m in the process of turning it into a business, and creating a website to share recipes, a blog, and a landing spot for people. Right now, we’re mainly 30- and 40-year-olds. I want to create a second chapter for 50- and 60-year-olds, to keep this inclusive and approachable across all ages. I’ve just finalized a partnership with Topsoil restaurant to launch a recurring chef demo and dining series. Our first event will be a cooking instruction class with Chef Adam.

How can folks join? Currently, a prospective member has to receive a nomination to join from at least one current member. But I plan to begin hosting quarterly prospective-member gatherings for anyone who is interested next year. For more information, or to inquire about participating, send a direct message to @CookingClubGVL on Instagram.

SERVING GREENVILLE SINCE 1997. 301 isn’t just a group of restaurants - It’s a group of people who truly love food and who are dedicated to the highest standards of hospitality. Diverse in concepts and consistent in excellent service, Table 301 creates experiences that make Greenville, South Carolina an irrestistible stop on the culinary map. Downtown Greenville, SC | 864.232.7007 | www.Table301.com Soby’s | The Lazy Goat | NOSE DIVE | CRAFTED at NOSE DIVE | CAMP Southern Pressed Juicery | Highway 301 | The Loft at Soby’s | Table 301 Catering

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TB • COMMUNITY Merriment returns this holiday season with enough Christmasthemed activities to fill Santa’s sleigh.

HOME FOR THE HOLIDAYS GREENVILLE OFFERS MYRIAD WAYS TO GET FESTIVE THIS SEASON by Leigh Savage

Christmas with the Chorale—Handel’s Messiah

Wildly popular since it was first performed in 1742, audiences are still transfixed by this rousing masterwork. The Chorale Orchestra, along with several soloists, will team up with the Greenville Chorale for this celebratory tradition, culminating with the exhilarating “Hallelujah Chorus.” McAlister Auditorium, Furman University. Dec 7. $40 (adult); $20 (student); $10 (children under 12). greenvillechorale.com

Holiday at Peace

This Greenville Symphony Orchestra favorite is chock-full of seasonal classics, including music from The Nutcracker and Frozen. Jamarcus Gaston from WSPA-TV hosts a program that features talented special guests, including the International Ballet, soprano (and South Carolina native) Karen Parks and, of course, a visit from the man of the hour, Santa Claus. Peace Center Concert Hall. Dec 17–19. $22-$65. peacecenter.org

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The Nutcracker

The Upstate is fortunate to have two excellent opportunities to experience the holiday tradition that is The Nutcracker. Two acclaimed ballet companies present their own versions of the crowd-pleasing tale set to Tchaikovsky’s famous score. The Carolina Ballet’s European-inspired production is a reinvention of the story that highlights Victorian societal expectations while Clara dances through beloved Greenville landmarks. The International Ballet’s traditional version features guest artists Cara Marie Gary and Lucas Segovia along with the Greenville Symphony Orchestra. Peace Center Concert Hall. The Nutcracker: Once Upon a Time in Greenville / Carolina Ballet Theatre. Dec 3–5. $20$55. carolinaballet.org; The Nutcracker / International Ballet Theatre. Dec 10–12. $20-$75. internationalballetsc.org

Poinsettia Christmas Parade

This holiday classic offers something to get anyone in the spirit, whether you prefer decked-out floats, marching bands, horses, waving community leaders or simply the experience of gathering in the brisk air to absorb some holiday magic. While you’re there, don’t miss Poinsettia Postcards—grand holiday cards, built and decorated by local nonprofits and school groups. You’ll find them displayed throughout Main Street’s plazas. Main Street, downtown Greenville. Dec 4. greenvillesc.gov/1330/ Poinsettia-Christmas-Parade

Photograph courtesy of the Carolina Ballet Theatre

f you’re home for the holidays this year, there are countless options for fun, whether you prefer wintry serenity or festive bustle. In the mood for elegant ballet? Stirring music? Rambunctious kids shouting requests at the man in red? Go ahead and enjoy them all—after last year’s strange season, there’s never been a better time to experience the joys Greenville offers at this most merry time of year.

TB • PROFILE

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FRESH START CHEF STEVEN MUSOLF BRINGS CAL-MED CUISINE TO GREENVILLE AS THE NEW EXECUTIVE CHEF AT OAK & HONEY by Ariel Turner • photograph by Paul Mehaffey

o stranger to hotel and resort dining, Chef Steven Musolf understands the delicate balance required to create a menu that entices locals but also satisfies travelers’ cravings for a burger and fries. “I’m going to make it a really good burger, though,” says the newly named executive chef at Oak & Honey. Musolf’s version, now on the menu, incorporates Wagyu beef on a house-made English muffin bun, the way he learned to make it at The Village Pub, a Michelin-starred restaurant in Woodside, California. The event chef at Taylors Mill over the past year, Musolf had been working on his own restaurant concept that would celebrate the California-Mediterranean (Cal-Med) cuisine he fell in love with years ago. His project, planned for Taylors Mill, didn’t pan out, so when presented with the opportunity to reinvigorate the restaurant

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inside downtown’s Residence Inn/SpringHill Suites by Marriott, he jumped at the chance to bring Cal-Med flavors to a different demographic. “Cal-Med is a vintage term, but I’m going to bring it back,” he declares. “I live by those food philosophies. You open your back door and everything is growing.” Musolf’s culinary journey didn’t begin in California, though, and his Southern roots run deep. His previous stints at The Lazy Goat and The Anchorage came as a result of time spent behind the stove in Charleston with culinary icon Frank Lee, an experience he shares with several other Greenville chefs. “I worked in crappy restaurants until I was probably 21, and the first real restaurant [I worked in] was Slightly up the Creek with Frank Lee,” says Musolf. “I knew it was different because I smelled veal stock cooking.” Following that, a formative several years at McCrady’s in

#1 AGENT

for the #1 Company

10 YEARS IN A ROW* With an impressive culinary résumé behind him, Chef Steven Musolf helms the kitchen at Oak & Honey, where he’s highlighting fresh and flavorful CalMed dishes.

NOTABLE DISHES Grilled Octopus

A Mediterranean staple, grilled octopus will include a seasonal set—currently saffron potatoes, frissé, chorizo, and salsa verde.

Plant-Based Tagine

This vegetarian riff on a Moroccan tagine is a savory stew of chickpeas, carrots, onions, potatoes, kale, tomatoes, and butternut squash. A side of cucumbermint yogurt adds a cooling note (yogurt can be omitted for a vegan option).

Wagyu Burger

Butter lettuce, tomato, red onion, smoked cheddar, pickles, and remoulade are piled atop prized Wagyu beef on a house English muffin—with fries on the side, of course.

Charleston under Michael Kramer, now chef and owner of Jianna, paved the way for his exploration of California cuisine. “[McCrady’s] was not Southern food. It was California cuisine. Frank Lee taught soul. Kramer taught technique,” Musolf recalls. After Kramer moved on, Musolf was offered the executive chef role at McCrady’s. He turned it down, and instead set out to explore California’s kitchens. (Sean Brock would take the vacated exec role, revamp the concept, and win a James Beard Award in 2010.) Musolf landed in two different Michelin-starred restaurants in the San Francisco Bay Area: The Village Pub, where he learned everything there was to know about charcuterie; and Trevese Restaurant and Lounge, which taught him a valuable lesson about awards and accolades. “A Michelin star doesn’t keep you open, especially when your rent is $25,000 a month,” Musolf notes. He also opened and led culinary concepts within the Omni Hotel in Houston and Vail Resorts in Colorado. Eventually, Kramer came to Greenville to work with the Table 301 group and called Musolf back to be the executive chef of The Lazy Goat. After a few years working there and in several other Greenville restaurants, Musolf realized he was looking to create his own menu rather than carrying out someone else’s vision. Despite the popular practice of sourcing ingredients locally, Musolf sticks to his guns on a potentially controversial decision: “Sometimes local isn’t better. I’ll get local stuff, but that doesn’t mean I might not get English peas from Idaho or salsifies from California. I’m not painting myself into a corner of Southern cuisine.” His new Oak & Honey menu is deliberately small, with CalMed dishes that are accessible to diners who aren’t yet familiar with the style. “I’m working on gaining that audience first and then will branch out,” the chef says of his vision for the seasonal menu’s evolution.

Bringing joy to the table 24/7, no matter the season!

Happy Holidays

www.GreenvilleAgent247.com | 864.918.1734 * SOURCE: C. Dan Joyner internal records, 2020.

Oak & Honey, 200 E Washington St, Greenville. (864) 720-2900, oakandhoneygvl.com

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TB • HEALTHCARE

Specializing in care for those with Alzheimer’s, Dementia, and other brain disorders which require 24 hour care. We offer unique living options in a community featuring enclosed outdoor spaces.

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BRANDED CONTENT

GET UP AND GET MOVING... FOR MIND AND BODY’S SAKE

ou’ve undoubtedly heard that regular exercise can help prevent all sorts of illnesses, including Alzheimer’s disease or dementia. But did you know that it can help after an Alzheimer’s diagnosis, too? According to the Alzheimer’s Research and Prevention Foundation, regular exercise can reduce your risk of developing Alzheimer’s disease by up to 50% and can also slow deterioration for those who have already begun to develop cognitive problems. It’s one of the reasons that continued exercise after an Alzheimer’s diagnosis is important. Hilltop Of Greenville Memory Care, a standalone memory care community, actually makes exercise part of their program for those with Alzheimer’s or dementia. “We offer a variety of exercises that change day by day, based on what the residents in each of our buildings would like,” says Nick Jasmon of American Healthcare Management LP, the company that manages Hilltop Of Greenville. “At Hilltop, specifically, they have a walking club, and we have outdoor time where they are allowed to go garden and relax. We also do morning exercises and stretching, and we even have music where they can get up to dance if they’re able to.” Jasmon says Hilltop of Greenville even makes exercise part of their mealtimes. “Every day, every meal,” he says, “we have a ‘walk-tobreakfast, lunch or dinner’ club, where even if residents are wheelchair-bound, we have them get up with assistance and walk to dinner instead of just being pushed along in their walkers or wheelchairs. It’s the kind of place where we give them that kind of freedom to get up and get a little bit of activity.” In a community like Hilltop of Greenville, physical activity can have multi-layered benefits.

“If they’re not moving, we’re going to have to increase the amount of care,” Jasmon says, “and they could potentially decline. If we can get them moving, the more we can do that, the better it’s going to be for their long-term health.” And among Alzheimer’s-affected seniors in communities like Hilltop of Greenville, physical activity can also help forge friendships. “It’s the same reason we call all of our buildings ‘communities,’” Jasmon says. “We want the residents to get that social interaction so they can actually enjoy where they live. No matter which way you cut it, it’s not ideal to have to move into a memory care community. So we like to create the most positive atmosphere possible for our residents, and group exercise is a great way to do that.”

“At Hilltop, specifically, they have a walking club, and outdoor time to go garden and relax. We also do morning exercises and stretching, and we even have music where they can get up to dance if they’re able to.” – Nick Jasmon, American Healthcare Management LP

MEMORY CARE AS IT SHOULD BE – FOCUSED ON THE INDIVIDUAL 864.558.0383 | MemoryCareofGreenville.com

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A Community With Exquisite Taste 2.5 Hours from Greenville • World-Class Amenities • 50+ Miles of UTV & Hiking Trails Four-Season Community Near Blowing Rock • Three Paths to Ownership Homes from $950k | Homesites from $175k

Schedule your Discovery Tour to begin a life well-lived. ExploreBRMC.com | sales@brmountainclub.com | 828.520.2508

Obtain the Property Report required by Federal law and read it before signing anything. No Federal agency has judged the merits or value, if any, of this property. This information shall not constitute a valid offer in any state where prior registration is required. © 2021 Blowing Rock Resort Venture, LLC.

ESCAPE R E G I O N A L P L A C E S & G L O B A L D E S T I N AT I O N S

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Make the most of this lively season with a trip to the Biltmore Estate or another location in Western North Carolina. For more, turn to page 54.

CANDLELIGHT EVENINGS AT BILTMORE reveals holiday finery in nineteenth-century style. Photograph courtesy of Biltmore Estate

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ESCAPE • FIELD GUIDE

NORTHERN EXPOSURE M A KE A M AGICA L MEMORY AT THESE NORTH CA ROLINA HOLIDAY EXPER IENCES by Abby Moore Keith • illustration by Timothy Banks

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he clean smell of a fresh-cut fir tree, gingerbread melting in your mouth, the glow of time together—December tantalizes with waves of good oldfashioned holiday nostalgia. But for some of us, the sound of jingle bells ignites an inner dread. If we’re honest, we can let the chaos of Christmas (the endless shopping, scheduling, and decorating) whisk us away, and come January, we’re left wondering what happened to the “tidings of comfort and joy.” My suggestion to you this season is simple: make room on your holiday calendar for special moments. Dare I say, ignore the shopping list? Put the Christmas cards aside, gather up your treasured ones, and make a magical holiday memory at one of these area adventures.

OXB THE

For the Family: Polar Express Train Ride

If you’re a fan of this heartwarming holiday tale, or simply keen for a North Pole–themed excursion, hop aboard the Polar Express Train Ride on the Great Smoky Mountain Railroad. Departing from Bryson City, North Carolina (which is plucked straight out of a Rockwell painting), the Polar Express chugs its way to the North Pole, where Santa awaits with a special gift. The ride, a little over an hour, is set to the movie soundtrack, and guests can expect hot cocoa, treats, interaction with holiday characters, and a wonderfilled experience for the whole family. 45 Mitchell St, Bryson City, NC. Prices, which vary by date and class, start at $43 per adult, and $29 per child. gsmr.com/events/polar-express

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WHERE CLASSIC MEETS MODERN

For the Foodie: National Gingerbread House Competition

Once again, the Omni Grove Park Inn welcomes the season with the National Gingerbread House Competition, and be advised, these are not your average single-story creations. Expect to be blown away by intricately painted villages, elaborate Christmas scenes, and more, all on display through January 2. While at the inn, grab a cup of cocoa (or something stronger), settle into a rocking chair by one of the two massive fireplaces in the lobby, and revel in seasonal splendor. 290 Macon Ave, Asheville, NC. Public viewing Mon–Thurs & Sun after 3pm. Free. omnihotels.com/ gingerbread

For the Romantic: Biltmore’s Candlelight Christmas Evenings

Experience a Christmas miracle during Candlelight Evenings at Biltmore Estate. While the front lawn’s enormous spruce, wrapped in golden lights, is enough to take your breath away, it’s no match for the interior of the house, which transforms into a Christmas wonderland with 62 trees surrounded by tasteful holiday décor. Daytime tickets are available as well, but an overnight stay in Antler Village will ensure that you enjoy the magic of the entire estate— the glow from its thousands of twinkling lights will keep you warm all the way through New Year’s Day. 1 Lodge St, Asheville, NC. Prices, which vary by date, start at $119. (800) 411-3812, biltmore.com

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For the Outdoor Enthusiast: Winter Lights

Just a short drive north, the magic of the season shines bright at these unique holiday adventures.

For the Adventurer: Santa on the Chimney

We all know Santa’s an expert climber, but before the big day, he probably needs a little warm-up. For an unforgettable holiday adventure, watch the man in red rappel down the 315-foot chimney at Chimney Rock State Park in North Carolina. Don’t miss this one-time event on Saturday, December 4. Come for Santa’s descent down the sheer rock face and stay for the live music, hot cocoa, and visits with The Man himself. 431 Main St, Chimney Rock, NC. Sat, Dec 4, 11am– 2pm. Free with park admission: adults, $17; youth, $8. (828) 625-9611, chimneyrockpark.com

Photography by Rony Rivera insta. @ronyriverx

Returning to its typical walk-through, open-air experience, Winter Lights at the North Carolina Arboretum ignites the park, and visitors’ hearts, with a host of brilliant light displays that will excite the whole family. Wander along the paths through the gardens to the woodland edge, where creative designs shine bright around every corner. Fun fact: the whole display takes more than 12,000 hours of labor to set up and take down. 100 Frederick Law Olmsted Way, Asheville, NC. Through Jan 1, 6–10pm. Prices, which vary by date, start at $40. ncarboretum.org/winter-lights

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SPORT T H E B E S T S T O R I E S O F L A N D & W AT E R

After becoming a partner at creative agency Brains on Fire, Greg Ramsey is trading in his computer for a paintbrush, capturing beloved pets and fresh catches; (this page) Old Lou, acrylic on canvas, 12” by 12.”

The Club shoe by Armin Oehler, $295.

Former ad designer GREG RAMSEY returns to a long-time passion for paint.

Artwork by Greg Ramsey

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SPORT • PEOPLE

Greg Ramsey’s adolescent penchant for painting and illustration was tabled after college when he entered the advertising world. Several decades (and a successful career) later, an opportunity to paint fish on a local restaurant’s walls encouraged Ramsey to take up the brush again.

ANIMAL INSTINCT GREG R A MSEY LEF T THE A DVERTISING WORLD TO RETUR N F ULL CIRCLE TO HIS FINE -A RT PASSION by Scott Gould • photography by Will crooks

o I had this high school coach who liked to pack his ample lower lip with menthol dip and make lofty locker room pronouncements. One fall afternoon he told us, “Boys, remember, the world is a circle, so you always end up where you started, one way or the other.” He was a better philosopher than offensive line coach. But all these years later, I realize he could’ve been talking about my buddy, Greg Ramsey, a painter who’s been closing up a lot of circles lately.

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I’ve known Ramsey for going on twenty-five years. We’ve fly fished together. Shared a few pints together. For years, we were business partners. We’ve watched each other’s kids grow up. I know he likes dogs and Mexican food and Georgia football. From experience, I know he’s a quiet talker who tends to chew on his words. (Hence, using a tape recorder for this interview is pretty much wasted technology.) These days, Ramsey’s mumbling takes on a new degree of sonic mystery when he attempts to describe himself. As he tells it, “I have a hard time calling myself a fine artist.” The words snag somewhere behind his teeth. He can’t conceive of himself that way. But let me tell you: one glance around his tiny studio on the backside of the Innovate Building in Greenville, and you’ll see more evidence than you need that Ramsey is truly a gifted painter, truly an artist.

Ramsey’s passion for art started early, when he was bouncing around Georgia. “I was a preacher’s kid. We moved every three or four years.” At each stop, Ramsey was encouraged by his supportive parents and influential art teachers to follow his passion for painting and illustration, a passion that landed him in a prestigious summer arts program for talented high school students. After high school, Ramsey matriculated to Young Harris College, where, for two years, he studied painting and drawing as a fine arts major before transferring to the University of Georgia where his focus shifted a bit toward graphic design and illustration. During those high school and college years, Ramsey was always working, but he says, “I never worked in burger joints or the usual places like that. I always had jobs that involved drawing,” like in advertising or at sign shops

or designing T-shirts. Sure, he was creating. He was freelancing. He was drawing. But he wasn’t painting. The distance between him and painting grew wider and wider. The circle got larger. Painting eased even farther away after college, when Ramsey came to Greenville to hunt for a job. While I don’t mean to gloss over the next three decades, let’s just say that Ramsey stumbled into the grind of the advertising and marketing world—the world of tight deadlines and demanding clients and coffee-fueled all-nighters at the computer. He worked for a small, local ad agency, then co-founded Greg & Greg Creative, which later merged with what eventually became Brains on Fire. Always more clients, more deadlines, always more coffee. Sure, he was scrambling around that circle, but his orbit carried him farther and farther from easels and paintbrushes. That is, until a local seafood restaurant asked him to provide some new menu illustrations. When Ramsey saw the huge, blank wall in their dining room, he offered to create a series of stylized fish paintings to fill the space. Not long after, a customer saw Ramsey’s fish and asked him about purchasing a trout print for his sons. Long story short, Ramsey ended up painting a trio of trout, fish the son had actually caught. If you’ll pardon the angling pun, that was the moment Ramsey reeled in some of his artistic past. The circle began to close. But Ramsey is quick to point out, “I didn’t just say, okay, let’s go get the brushes and start painting again. It just sort of happened.”

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SPORT • PEOPLE

Ramsey’s You Catch. I’ll Paint. series was hatched from this fish-onthe-wall encounter. Since that original commission, he has created an entire collection of You Catch. I’ll Paint. canvases, depicting fish that the clients have caught. (If you want to hear how excited someone can get seeing a fish that they actually caught, captured on canvas, give me a call. Ramsey painted one for my dad’s eighty-fifth birthday. My father was so excited, for a second, I thought we were going to lose him. I’m not a professional art critic, but when your old man hyperventilates over a painting, the artist might be onto something.) Each painting in the series is a super-realistic representation of the fish, so detailed and precise, you can almost see the gills fluttering. You know how fisherpeople love to show off photos of their catches? Ramsey’s paintings take fishing pride to a whole new dimension. You Catch. I’ll Paint. proved to be the impetus for Ramsey to wholeheartedly reconnect with his artistic past and close that particular circle. He made the tough decision to leave the advertising world and devote himself to painting and illustration, a return to the passion he’d strayed from so many years ago. And speaking of circles, Ramsey’s studio is a small sliver of square footage in the footprint of the original Brains on Fire headquarters on River Street. Each day, he paints in the same space where he used to spend his hours creating campaigns for advertising clients. (Can you hear that circle clanging shut?) In Ramsey’s studio, bicycles hang from the wide, wooden rafters. His tiny dog—with a bark twice the size of his body—keeps a wary eye on the sidewalk through the glass doors. On the walls, reprints of his trout paintings appear to swim upstream against the exposed bricks. And there are dogs on canvases, realistic renderings of golden retrievers and Springer spaniels. Ramsey’s commissions to capture clients’ pets on canvas led to his current focus, with a different sort of animalistic representation—anthropomorphized dogs, paintings that capture a client’s pet, yet surrounded by bits and pieces of the clients themselves. For example, there’s a dapper mixed breed terrier in suit

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In addition to his You Catch. I’ll Paint. series, where Ramsey paints portraits of fish that clients have actually reeled in, the artist also captures pets, including ironic depictions of anthropomorphized dogs.

and bow tie and Furman lapel pin, sipping bourbon from a tumbler. There’s a miniature bull terrier perched at a kitchen table, decked out in a western hat and shiny bling, about to munch down on a couple of Taco Bell tacos. And a Sigmund Freud-influenced “therapy terrier” puffs on a pipe amid a stack of psychoanalytic texts. Each time Ramsey tells me how he’s “really just an illustrator that paints real things,” I remind him that he has a bourbon-sipping dog on the wall. “Yeah,” he grins, “but it could be real.” Turns out, the football coach was probably right. Life is about circles. If you keep traveling, you eventually meet up with the self you walked away from. Greg Ramsey certainly did. And when he found that version of his former self, he gave it a big old hug. He closed the circle. He creates art in the same place where, years ago, he used to punch the proverbial advertising clock. A tinier circle, yes, but one closed nonetheless. Ramsey has been reintroduced to his passion, and from all indications, the artistic relationship is destined to last. Because he is, once again, an artist. To commission a painting or connect with Greg Ramsey, go to ramseypaints.com.

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The most visited multi-sensory experience in the world

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STYLE

ALL THINGS STYLISH / UNIQUE / EXTRAORDINARY

Give your holiday table a modern uplift with these elegant finds. For more, turn to page 66.

Elevate your meals with a FESTIVE TABLESCAPE that celebrates the natural side of the season.

Styling by Lauren Maxwell; photograph by Emily Bolt

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STYLE • THE HOME

ODE TO JOY SET THE MOOD FOR A N Y HOLIDAY GATHER ING W ITH NATUR A L ELEGA NCE styled by lauren Maxwell • photography by Emily Bolt

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his season sparkles with opportunities to gather people together around lovingly prepared meals. Your table is the heart of the celebration—the place where you share stories and everyone’s favorite pie. Making it beautiful sets the stage. My recommendation? Start with one thing that inspires you: a holly branch from your yard, a bunch of flowers from the market, a set of glasses you never seem to use. Set the table with that spark as your guide. Let one glimmer of inspiration lead to another, knowing that simple is welcomed and good. When the night is winding down and people start heading home, bask in the joyful destruction of your design.—LM

Start with one inspiring item—a branch, greenery, a glass—and create a tablescape that will draw your guests in and encourage them to linger.

Set of 3 gold taper holders, $82 ; Vietri Natalia double old-fashioned glasses, $32.

The Cook’s Station, 515 Buncombe St, Greenville. thecooksstation.com

Matte black bottleneck flatware set, $58 ; black Brooklyn bowl, $15 ; metallic side plate, $32 ; felt charger, $32. DZN Home, 23 Falls Park Dr, Greenville. dznstudio.com

Caskata Quinn amber coupe glasses, $90 ; natural kudu horn, $189. Diggs Designs, 2111B Augusta St, Greenville. diggsdesignsllc.com

Vintage ironstone plates, $7 each.

Wilson Girls, 59 E Main St, Greenville. @wilsongirlsllc

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NO down payment and NO interest ‘til December 2023* THE WYNWOOD COLOGNE COLLECTION by Flexsteel offers Mid-century modern style with a printmaker-inspired look and a dark brown oak finish for a timeless, sophisticated aesthetic with antiqued gold hardware that adds an elegant retro vibe.

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17 Roper Mountain Road | Greenville, SC 29607 | 864-268-3101 | www.jefflynch.com SHOWROOM HOURS: MONDAY-FRIDAY 9-6, SATURDAY 9-5, SUNDAY-HOME WITH FAMILY! *0% interest for up to 24 months applies to qualifying furniture purchases $3,500 & up. Custom furniture orders require a 25% deposit. Lower priced sales may qualify for other 0% Interest Financing programs. All Financing Programs are subject to credit approval. Equal monthly payments required. If original balance is paid in full by the due date, then no interest is charged. Current APR is as low as 23.91% and will vary by plan and financing partner. Other plans require minimum payment of 6% of remaining balance. Rate is subject to change without notice. See store for full details.

STYLE • THE FIND

STAR BRIGHT SHINE THIS SEASON IN V INTAGE -INSPIRED BLING by Laura Linen • photography by Paul Mehaffey

hether real or faux, bring out your shine this season with dazzling jewelry and accessories that strike a vintage vibe. Take it from a few experts and their offerings, from costume jewels to custom pieces, and bling in the cheer.

Use brooches in unusual places— as a hairpiece, on a handbag, cuff, or necklace chain, or even as a pin to gather extra shirt fabric around your waist.

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1. NY jeweled diamond-patterned bubble clutch, Monkee’s of the West End 2. Thai rose gold vermeil ring set with multi-shaped white sapphires, T hree Kings Jewel Box at The Rock House Antiques 3. 1950s Regency five-point star pin set with pear shaped crystals and round-cut central stone, T hree Kings Jewel Box at The Rock House Antiques 4. Jeffrey Campbell jeweled “Laura” ankle strap shoe, Muse Shoe Studio 5. Custom-designed garnet pendant resting on yellow/white gold bars, on 18K white-gold neck wire, Ponthieux’s Jewelry Design Studio 6. One-

of-a-kind Christmas tree brooch by designer Larry Vrba, 5” tall, set with vintage stones and faux pearls, Three Kings Jewel Box at The Rock House Antiques. 7. Coco jeweled cuff, Monkee’s of the West End 8. Pavé-set reindeer by costume jeweler Nolan Miller—marquis-shaped crystal, with green crystal eye, T hree Kings Jewel Box at The Rock House Antiques

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Man About TOWN

BELLS & WHISTLES NOT WA NTING TO LOSE HIS COOL , THE M A N STRUGGLES TO KEEP PACE W ITH THE L ATEST TECHNOLOGY by Steven Tingle

recently finished watching the series Only Murders in the Building. The show stars Steve Martin, Martin Short, and Selena Gomez as three strangers who come together to create a podcast about a murder that occurred in their Manhattan condo building. At its heart, Only Murders is a comedy, and much of the humor comes from the generational gap between the three main characters. Martin Short and Steve Martin are both in their seventies, while Gomez is twentynine. During the series, I found myself relating to Selena Gomez’s character and the frustrations she encounters while working with two “old white guys” who seem socially out of touch and are mystified about how to use current technology. At age fifty-two, I sit firmly in the middle of the characters’ age gap, and I found myself rolling my eyes along with Gomez whenever Martin’s character would sign his name at the end of a text message, or when Short’s character would try, and fail, to make a pop-culture reference. I feel your pain, Selena, I would think. Those guys are hopeless geezers. Not long after the final episode of the show, my daughter Emily, who is twenty-eight, visited for a few days. We were sitting on the couch looking through photos on our respective iPhones when I found a great picture of the two of us. “Oh, that’s so cute,” Emily said

DECEMBER 2021 I t o w n c a r o l i n a . c o m

when I held up my phone. “Airdrop that one to me.” I immediately had a choice to make. I could say “I’ll just text the photo to you,” or “What the hell is Airdrop?” I went with the latter, and Emily threw her head back onto the couch. “Where have you been for the last ten years?” During Emily’s visit, we went to Jianna for lunch. We’d been sitting at the bar for a good ten minutes when I complained about the service. “Are they not going to give us a menu?” I asked Emily as she stared at her phone. She sighed loudly and pointed to a tiny square blot laminated on a card sitting on top of the bar. She then shoved her phone in front of my face. “This is the menu, old man. You have to scan the QR code to pull it up.” I nodded. “Oh yeah, I think I’ve heard about that.” Emily sighed again. “Is it safe for you to still be driving?” Emily’s dig hit a sore spot. Last summer I bought a new car to replace my thirteen-year-old Volkswagen Jetta. I cruised around in the car for weeks, listening to the radio like I had done in the Jetta, until my wife, Jess, who is eleven years my junior, showed me how I could use Bluetooth to connect my phone to the car’s infotainment center and access some feature right out of Star Trek: The Next Generation called CarPlay. Jess and I have the same identical model of iPhone. I use mine to make calls, send texts, check emails, and take photos. Jess uses hers to do the same, although she’s also able to tap on her phone’s screen and control all of the lights in our home, as well as the thermostat and the vacuum cleaner and stereo speakers. “The future!” I always exclaim when Jess shows me some feature or service my phone offers that I know nothing about. Jess invariably shakes her head and says, “That option has been around for years.” I straighten up and say, “Well, guess what? I’ve been around for years too.” And I’m afraid it’s starting to show. Steven Tingle is the author of recently published novel Graveyard Fields and is the monthly contributor to this column. Find more at steventingle.com.

864.232.2761 rushwilson.com 23 West North St. Downtown Greenville

Rush Wilson Limited @rushwilsonltd

STYLE • THE EYE

“The interior of a home is like a rocket ship. The control panel has to be just right.” —Susan Peace-Vernon, Vice President & Principal

Photography by Inspiro 8 Studio

INTERIOR PERSPECTIVE

he coronavirus pandemic changed a lot about American life—the way we shop, our entertainment habits, even holiday celebrations. It also left millions of people stuck at home for months on end, making that space more important than ever. And that’s meant a boon for Tribus Interior Design in Greenville, which has seen its business grow by more than 50 percent as many people took advantage of working from home to do room remodels and even build new homes, according to Susan Peace-Vernon, principal of the company. “If you spend that much time at home, it needs to be something you enjoy,” she says. “Everybody likes to live in a lovely space.” Tribus is a full-service design firm with offices in South Carolina and North Carolina that also serves clients in Georgia, Florida, and New Hampshire. With a staff of ten, including interior designers, cabinetry designers, construction specialists, and a showroom manager, Tribus offers everything from kitchen and bath remodels to new construction interiors. For most of its four and a half years, Tribus was headquartered on Greenville’s bustling Main Street. Over the summer, it moved its offices and new showroom to the

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Village of West Greenville, where it aims to be a part of the community’s revitalization. Peace-Vernon says the pandemic client is one who wants to build a home in a place like Greenville, which is nestled between the scenic Blue Ridge mountains and the sandy beaches of the Lowcountry, with Keowee and other picturesque lakes nearby. “If you have the opportunity to work for your company and live wherever you want to, why not South Carolina or North Carolina? It’s such a great place to live,” she says. “And they want to move into a house that is fully furnished—just bring their clothes and leave the rest of the world behind.” Others want to make their existing homes more comfortable or more expansive or adaptable now that they’re working from home—a staycation, if you will, she says. “We have one homeowner who called and said, ‘Can you design a pool house for me with an office over top of it?’” she says. “They also want [homes] to function properly to run their lives and their children’s lives while also doing their jobs,” she adds. “The interior of a home is like a rocket ship. The control panel has to be just right.”

BRANDED CONTENT

Photograph (Susan Peace-Vernon) courtesy of Chris Isham Photography

While business during the pandemic blossomed, it’s been anything but routine. At the outset, Tribus learned to be flexible, especially with out-of-town clients, Peace-Vernon says. “We did a lot of Microsoft Teams and Zoom calls,” she says. “And we mailed out boxes of samples from hardwood flooring to fabrics, and we’d discuss them once they received them.” Often, that meant shipping sizeable packages filled with multiple choices for shower tile or sofa fabric or even paint samples. “We’d learn our client and exactly what they were looking for,” she says, “so we were able to deliver a few great choices rather than the whole store.” Like other industries during the pandemic, Tribus struggled through supplychain issues such as shortages of materials from upholstery foam to paint, PeaceVernon said. “It was the same all over,” she says. “So we tried to front-load everything we could. If we wanted to order a tile, we ordered it that day if we needed it in six to eight months.” Meanwhile, products from appliances to furniture were on backorder for as long as 23 weeks—up to four times the typical pre-pandemic wait. “That is really something I have never experienced in 30 years,” she says. But Tribus adapted and now most of the issues have resolved. Tribus’s designs feature soothing color palettes, relaxed and open spaces, and elegant but durable furnishings. Nonetheless, Peace-Vernon is quick to point out that her firm is not pigeonholed into one style. “I’ve said all along, over the 400-plus homes I’ve done, it’s not about me or one of the designers that works with me,” she says. “It’s about the homeowner, the client.” That means designing surroundings that are comfortable and enjoyable for clients, their families and friends, she says. While these spaces are beautiful, homeowners also need to feel like they can put their feet up and live in them. “We just completed a home in Walnut Cove [NC], and while I feel like their great room and view and 22-foot ceilings are Architectural Digest worthy, it’s still their home,” she says. “You have to feel good about using the space.” So what can homeowners expect of upcoming design trends? Peace-Vernon says that while the farmhouse style is the rage now, its popularity will fade. Meanwhile, kitchens in creams and other soft-white shades will continue to be fashionable. Velvet sofas are stylish now, she says, while the big trend in plumbing is a return to brushed brass fixtures. And though people have been trending toward calming grays in recent years, most don’t want to get stuck in “50 shades of gray” anymore, she says. “Greens are coming on really strong,” she says. “And blues are something everybody likes. It’s like the little black dress of interior design. “It’s not builder beige anymore.” Are you dreaming of a new interior space? The Tribus design team is ready to help. For more information, go to tribusinteriordesign.com, send an email to Hello@TribusInteriorDesign.com, or contact the showroom at (864) 729-4148.

864.729.4148 | TribusINTERIORDESIGN.com

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A d v e r t i s i n g

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Holiday Gift Guide

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For Men

For Women

“PURVEYORS OF CLASSIC AMERICAN STYLE” 23 West North St., Greenville, SC 29601 | 864.232.2761 | www.rushwilson.com Open Mon.-Sat. 9:30am - 5:30pm; Closed on Sunday

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g i f t s fo r ev e r y o n e o n y o u r l i s t

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Pop-Up At The Pineapple Express, Tye Cantrell reprises Hawaiian barbecue, while Khailing Neoh creates Cantonese bites at Sum Bar (opposite).

DECEMBER 2021 I t o w n c a r o l i n a . c o m

FOOD POP-UPS, A FLEXIBLE AND LOWSTAKES MODEL FOR TESTING RESTAURANT CONCEPTS, ARE GROWING IN THE REGION. WE PROFILE THREE RISING STARS, EACH BRINGING A DIFFERENT BENT ON PACIFIC CUISINE TO A COMMUNITY HUNGRY FOR MORE.

Culture

by Kathryn Davé, Andrew Huang & M. Linda Lee • photography by Paul Mehaffey

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KHAILING NEOH, SUM BAR

You

Grandmothers always come up when discussing food and authenticity. “I’ve probably made this one dish with my grandma thousands of times,” says Khailing Neoh. She’s talking through the menu of Sum Bar, her dim sum pop-up (and soon to be brick-and-mortar) restaurant. Neoh is first-generation Chinese-American, but third-generation restaurateur—albeit unintentionally. When her grandparents immigrated to rural Ohio with Neoh’s parents and opened a Chinese buffet, the intention was to provide the opportunity for Neoh to have a brighter and better future outside of the grueling food industry. In return, she got good grades, went to a good school, and became an engineer.

CAN’T GET DIRECTIONS TO THE MOST EXCITING NEW PLAYERS IN THE UPSTATE’S FOOD SCENE—UNLESS AN INSTAGRAM HANDLE COUNTS. THE HOURS ARE IRREGULAR, AND YOU MIGHT SLIDE INTO THE CHEF’S DMS BEFORE YOU EVER TASTE HER FOOD. WELCOME TO THE ERA OF POP-UPS, WHERE SIDE HUSTLES AND PASSION PROJECTS BLOOM INTO BONA FIDE BUSINESSES. THE PANDEMIC UPENDED THE RESTAURANT INDUSTRY, MAKING ROOM FOR NEW WAYS OF CREATING FOOD AND CONNECTING WITH PEOPLE. THEIR SUCCESS IS A REMINDER THAT ALTHOUGH THE MEANS MAY CHANGE, THE URGE TO SHARE WHAT WE LOVE NEVER DOES. —Kathryn Davé

DECEMBER 2021 I t o w n c a r o l i n a . c o m

But food was always something Neoh cherished. “I grew up in the restaurant setting, and I loved it. All my childhood memories are inside restaurants,” she says. When the world shut down for the pandemic, Neoh, like many others, began to reconsider her purpose in life, and food resurfaced. “In a lot of Asian cultures, food is how you express love. It’s not physical touch, it’s asking, ‘Are you hungry? What did you eat today?’ You’re always thinking of your loved ones in terms of food,” Neoh explains. That brought to mind the experience of dim sum, which is a natural incarnation of that expression of care. In terms of food, dim sum covers a swath of Chinese small plates. In terms of an experience, dim sum is more akin to brunch: a light-hearted communal experience. “Getting dim sum was always a sacred memory . . . we would wake up on Saturday morning to go with our family, in-laws, and friends. To me, that classic family-style dining is the loveliest thing.” Sum Bar is the result of all those influences, but it’s not meant to be a nostalgic or obsessively authentic time capsule. It’s a living exploration of Neoh’s own experience as a Chinese-American, an experience that combines her heritage with her own contemporary tastes and interests. “As I’m figuring myself out, I get to figure out the food, too,” she says. “I think of some traditional dishes—like siu mai—that shouldn’t be touched because I don’t want to mess with perfection, but Sum Bar is also a place to experiment and incorporate the American side of my Asian-American experience. Once you know how to speak the language of Chinese cooking—the saltiness, the sweetness, the umami, the xiaoxing wine—you can play with the ratios and how they sing together.”—Andrew Haung

Khailing Neoh (bottom right) honors her fond childhood memories of dim sum in such staples as congee (top left), deep-fried glutinous rice balls (top right), and open-top pork and shrimp dumplings (bottom left).

ZHIMA QIU Deep-fried glutinous rice balls rolled in sesame seeds

and stuffed with semi-sweet filling (think sweet red bean paste). Crunchy and savory on the outside, chewy and sweet on the inside.

XIAO LONG BAO Delicate dumplings filled

with savory broth, also known as soup dumplings. Take care not to pop the whole dumpling into your mouth at once. Instead, place the dumpling in a spoon, bite or poke a hole in the wrapper to allow the broth to flow into the spoon, consume the soup and dumpling in the order of your choice.

SIU MAI Open-topped dumplings

that are a crucial staple on every dim sum menu. Chewy, extra-thin wrappers and a springy pork and shrimp filling create a textural delight in every bite.

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“No ambience, no front-of-house . . . a pop-up is all about the food.You get one chance.”—Tye Cantrell

DECEMBER 2021 I t o w n c a r o l i n a . c o m

(opposite, from clockwise) Spam musubi, a jar of fermented kimchi, and a Spam and kimchi slider illustrate a few Hawaiian-inspired creations by Tye Cantrell (bottom left). At Takam, Nikki Evangelista whips up Filipino holiday specialties such as palabok (top left), rice noodles crowned with rich shrimp gravy and a soft-boiled egg, and barbecued chicken skewers brushed with banana ketchup (above).

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Chef •

“We wouldn’t be where we are today without the help of many other business owners. I feel like we’re doing this in the right city.”

TYE CANTRELL, THE PINEAPPLE EXPRESS

Chef Tye Cantrell’s pop-up Hawaiian barbecue supper club began at the crossroads of love and hustle. It was winter and money was tight. The chef decided to spend his day off selling plates of Hawaiian barbecue to buy his wife the new Christmas tree she wanted but couldn’t afford. He sold sixty plates on the spot, enough for the tree and then some. The enthusiastic response to his pop-up, which he called The Pineapple Express, surprised Cantrell, but maybe it shouldn’t have—after all, he was lovestruck in the same way when he first encountered Hawaiian barbecue years before, while living in Portland. Inspired by the “plate lunch” culture dating back to lunch breaks on nineteenth-century sugarcane and pineapple plantations, Hawaiian barbecue is a fusion cuisine with pan-Asian influences, starring rice, smoked meat, spam, and macaroni salad. Working off taste memory from a years-long obsession with the cuisine, Cantrell kept offering his own taste of the islands via Instagram—and kept watching his supper club sell out every time he did. “No ambience, no front-of-house . . . a pop-up is all about the food. You get one chance,” Cantrell explains. He didn’t waste his. When the pandemic arrived, The Pineapple Express grew more successful. Cantrell’s customers were grateful for a chance to enjoy a special meal and the pick-up model felt safe. Word spread. The Pineapple Express popped up at local breweries and parks—easy places for Cantrell’s regulars to pick up their take-out containers. All the while, Cantrell was working full-time as a chef and culinary director at multiple restaurants, using his precious days off to handle all the marketing, managing, and cooking for The Pineapple Express. Nearly three winters later, Cantrell’s hustle has paid far bigger dividends than a Christmas tree. Together with his business partner Taft Wirthlin, Cantrell is planting The Pineapple Express in a Simpsonville brick-andmortar location in early 2022. Cantrell describes his pop-up as a “side hustle turned love project,” but it’s obvious that love was there right from the start. —Kathryn Davé

DECEMBER 2021 I t o w n c a r o l i n a . c o m

—Nikki Evangelista Tye Cantrell’s loco moco (right) is reminiscent of Hawaiian plate lunches. Equally traditional is the glutinous rice cake called bibingka (below right), typical of the sweets Nikki Evangelista (below) and her family enjoy after Christmas Mass.

BIBINGKA Many Filipinos attend Mass every night for the 15 nights leading up to Christmas, and one of their favorite foods to snack on afterwards is this mildly sweet rice cake. For her bibingka, Nikki mixes glutinous rice flour and all-purpose flour with coconut milk and bakes it in a cast-iron pan lined with banana leaves. A topping of shredded cheese and salted duck eggs add salty and funky notes to the dessert’s complex flavor profile.

•

NIKKI EVANGELISTA, TAKAM

Salty, sweet, sour, funky. These are the principal flavors of Filipino cuisine, a mashup of Spanish, Chinese, Southeast Asian, and American influences that Greenvillians have come to love over the past two years of Nikki Evangelista’s pop-ups. Named after a Tagalog word meaning “to crave something delicious,” Takam now operates out of Methodical Coffee at The Commons, where Nikki has worked as a line cook since March. “They offered me their kitchen to use after hours,” she explains, “so we started doing our Tuesday pop-ups there starting in August.” Takam celebrated its second anniversary in September with a record-setting pop-up at The Commons. “We had between 150 and 200 people that night. The community really came through,” reports Nikki. Compare this to their first year doing pre-orders, when Takam attracted between 20 and 30 customers per event. They continue to keep their menu small (three to four dishes, plus a dessert) as the core kitchen team remains the same: Nikki, her

mother, and her friend Elisabeth Watkins (who bakes the bread at GB&D). Now that Takam welcomes walk-ins, they’ve recruited Nikki’s brother and another friend to work the front counter. Since going to Methodical, Nikki has introduced a few new dishes, like a vegan version of the rice-noodle favorite called pancit, and laing, a spicy coconut stew braised with kale and seasoned with onion, garlic, ginger, jalapeños, and crab paste. She is currently cooking up a brand-new menu for the new year. As she reflects on the past two years of Takam, Nikki can’t help but feel blessed. “We wouldn’t be where we are today without the help of many other business owners,” she believes. She’s grateful to supporters like A.J. Arellano, proprietor of Savereign in the Village of West Greenville, who hosted her first pop-up in 2019; Christina and Brett Barest of Naked Pasta; Chef Alex George at GB&D; and the folks at Methodical Coffee, among others. Nikki’s voice rings with conviction when she says, “I feel like we’re doing this in the right city.”— M. Linda Lee

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Nutcracker the

presents

PEACE CONCERT HALL | DECEMBER 10-12

To buy tickets visit

peacecenter.org

This program is funded in part by the South Carolina Arts Commission, which receives support from the National Endowment for the Arts.

Jerry Finley Photography

The holiday classic returns to the Peace Concert Hall featuring principal guest artists Cara Marie Gary and Lucas Segovia accompanied by the Greenville Symphony Orchestra. Guest artists sponsored by Greta and Graham Somerville.

eat drink F O O D F I N D S & C A N ’ T- M I S S D I S H E S

Soft, buttery layers of dough lie underneath the crackling tops of Julian Loué’s freshbaked croissants.

Follow your nose to RISE BAKERY when it opens on Pendleton Street in the new year.

Photograph by Paul Mehaffey

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E D • CITY DISH

RISING SON JULI A N LOUÉ BR INGS BREA DS A ND FRENCH-INSPIRED PASTR IES TO THE V ILL AGE OF WEST GREEN V ILLE by M. Linda Lee • photography by Paul Mehaffey

here’s nothing more irresistible, Julian Loué believes, than the aromas wafting out of a French boulangerie. As a child visiting France with his parents (his father is French), that intoxicating smell of freshbaked bread never failed to draw him in. As an adult, Julian never aspired to work in the food industry, but that changed after he took a sourdough bread class with Chef John Malik in 2019. “I never liked baking; I never wanted to measure anything,” Loué declares. “So it was strange that I became the one obsessing over the theory and technique of baking.” Not wanting to go off half-baked, he started making bread as a hobby and giving away extra loaves to friends and neighbors. Word-of-mouth spread and demand grew, ultimately leading to his decision to leave his full-time job as an insurance adjuster and to open Rise Bakery, coming to the Village in January 2022. From rustic country loaves and simple jambon beurre sandwiches to a mouthwatering assortment of viennoiserie, Loué hopes to recreate his boulangerie experience for everyone.

Rise Bakery, opening Jan 2022; 1264 Pendleton St, Greenville. risebakerysc.com

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Danish Pastries Using the

same leavened croissant dough, Loué shapes an assortment of different Danish pastries, using seasonal accompaniments. In spring and summer, he may fill them with strawberry and rhubarb or peach and lavender, and he’s looking forward to experimenting with pastry cream. “Part of the fun of our bakery is that there’s always going to be something new for people to try,” he says.

Country Loaf Naturally

leavened from the sourdough starter that John Malik gave him, this rustic loaf is what sparked Loué’s passion for baking bread. “There’s something about a rustic, crusty, crunchy, chewy loaf of bread that resonates very deeply with me,” he says. “I want people to appreciate the complexity of flavor in a well-caramelized crust, and the time it takes to develop the aromas and flavors of the bread. For me, there’s nothing more pleasing.”

NOV. 12, 2021 through

JAN. 17, 2022 Scan the

QR CODE

to purchase

tickets!

Croissants “I’m a firm

believer that a croissant is a stand-alone food item,” is how Loué describes his favorite example of viennoiserie. He enjoys the time- and laborintensive process of repeatedly layering the dough of this laminated pastry with butter to create something he deems to be “perfect in its simplicity.”

If you’re craving Loué’s jewel-like fruit-filled pastries (opposite) and rustic cranberry walnut bread (above), check out his schedule of pop-ups at risebakerysc.com.

iceonmain.com

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E D • OPEN BAR

RUM PUM PUM PUM PL AY SOMETHING NEW THIS HOLIDAY SEASON W ITH DELICIOUS RUM COCKTA ILS by kathryn davé • photography by jivan davé

t worst, rum reminds us of Hollywood pirates—at best, paradise. You could say the island spirit brings no baggage but a good time. Whiskey gets a sad rap, and tequila has that PR issue about clothes falling off, but rum—rum takes us on vacation; rum adds sparkle to our Christmas eggnog; rum says the forecast is calling for sunshine and if it isn’t, well there’s always tomorrow. Made from fermented sugarcane, the rich, smooth spirit soared to popularity in the earliest days of America’s founding and again in the mid-twentieth-century with the rise of tiki culture. After briefly getting lost in a swamp of terrible, syrupy-sweet drinks in the 80s and 90s, rum regained respect during the craft cocktail renaissance. Today you can find delicious rum drinks at any serious cocktail bar, and there’s no better time than the holidays to treat yourself to one. A little celebratory, a little retro, a lot of fun, rum is just the spirit we need to make ours bright after another long pandemic year.

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AT HOME // “Airmail” Marry a classic Cuban daiquiri to a French 75 and you arrive at the Airmail, a 1930s-era cocktail christened after a mail delivery marvel. The balanced, bubby cocktail has the celebratory feel that Champagne lends anything it touches, and it’s easy to whiz together with pantry staples. 1 ½ oz. Appleton Estate Signature Blend rum ¾ oz. fresh lime juice ¾ oz. honey syrup* 1 ½ oz. brut Champagne

Combine all ingredients except Champagne in a shaker. Fill with ice and shake vigorously for 15 seconds. Strain into a coupe glass and top with Champagne. Garnish with a lime twist or a postage stamp, for kicks. To make honey syrup, *combine ½ cup honey and ½

cup water in a small saucepan. Bring to a simmer, stirring until honey dissolves. Remove from heat, let cool, and refrigerate until ready to use.

AT THE BAR // “I Bet You Think This Drink Is About You” Once you’ve ordered this drink and tasted it, good luck not ordering it next time. An EXILE favorite, the “Bet You,” as the bartenders affectionately shorten it, is everything they say it is: juicy, tropical, a little tart. It is also irresistible and fun—a quick ticket to a far-away place. Evan Williams Black, Plantation 3-Stars rum, house tonic, lime cordial, pineapple gomme, Peychaud’s bitters, house hoppy-lemon bitters, $9.

EXILE, 9 Anderson St, Ste B, Greenville. exilegvl.com This holiday season, let a rum cocktail spirit you away to the islands.

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sharing the spirit of Christmas

What’s your why? Is it drawing or singing? Maybe you want to try a new sport, build and program a robot, or read about explorers. Maybe you don’t know yet. At CCES, we offer students countless opportunities to be curious, to try new things, and to discover their own, unique why.

CHRIST CHURCH EPISCOPAL SCHOOL discover your why CCES admits students of any race, color, religion, sexual orientation, and national or ethnic origin.

CCES is a co-ed, K5-12, independent school. www.cces.org 864.331.4223 245 Cavalier Drive, Greenville, SC 29607

E D • SWEET SPOT

COOKIE SCHOOL TA BLE 301’S CHEF LINDSAY BECK ROLLS OUT THE HOLIDAY DOUGH by M. Linda Lee • photography by Paul Mehaffey

hen Linday Beck, the executive pastry chef of Table 301 Catering, was growing up outside Chicago, it just wasn’t Christmas without cookies. Her grandmother would roll out a huge spread of sweets every year, from pies and Divinity (a nougat-like candy) to the cut-out sugar cookies that Lindsay and her siblings and cousins used to help ice. “For the entire month of December, my grandmother would pull out a platter of cookies after every meal,” shares the chef, who also makes the desserts for Nose Dive and CAMP. “There were so many different kinds of cookies that you never got tired of them.” The nostalgia that cookies bring to the holiday table fits right in with Beck’s overall cooking style. “I like evoking memories for people,” she says. Although she originally wanted to go into the savory side of the culinary arts, her food science degree at Clemson University eventually steered her toward pastry. “Baking is a science, and that degree was more a science degree than a cooking degree. So for me, pastry made sense, coming from that science background. I’m very precise with everything I do.” Her preferred sweets? “My favorite dessert is a good, moist chocolate cake,” Beck declares. “And you just can’t beat a chocolate chip cookie.” For Chef Lindsay’s recipes for Meyer Lemon Poppy Seed Cookies with Blueberry Hibiscus Glaze and gluten-free Chocolate Brownie Peppermint Sandwich Cookies, go to TOWNCAROLINA.COM.

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Pecan Shortbread

Yield: 3–4 dozen cookies

INGREDIENTS:

1 cup pecan pieces, lightly toasted 2 ½ cups all-purpose flour ¾ tsp. kosher salt 2 sticks unsalted butter, slightly softened 1 cup plus 1 Tbs. granulated sugar 3 egg yolks ½ tsp. vanilla extract 2 egg yolks for egg wash 1 cup pecan halves 8 oz. chocolate melted with 1 Tbs. vegetable oil for dipping (optional)

Instructions: Combine pecans, flour, and salt in a food processor and pulse until pecans are finely ground. In a stand mixer fitted with a paddle attachment, combine butter and sugar and mix on medium speed for 2 minutes, until smooth and well-combined, scraping down the sides of the bowl and paddle occasionally. Add the yolks to the butter mixture on low speed one at a time, followed by the vanilla. Scrape down the sides of the bowl and paddle, and mix for 30 seconds on low speed. Add flour mixture and beat on low just until combined. Roll the dough between 2 pieces of parchment paper about 5/8” thick and chill until firm. Cut out cookies with a 2” ring cutter and place on parchment-lined sheet pans (the dough may be re-rolled once). Combine the 2 yolks with 1 Tbs. water, and whisk until smooth. Brush the cookies with the egg wash and place one pecan half in the center, pressing down slightly. Bake at 350°F for 12–14 minutes, until the cookies are light brown on the edges, rotating the pans after about 6 minutes. Once cool, dip the shortbreads in melted chocolate, if desired.

Visions of sugar plums won’t be the only thing dancing in your head once you taste these buttery, chocolate-dipped pecan shortbread cookies.

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Happy Holidays, from Mélange!

1607 Laurens Rd, Ste 109, Greenville | 864-631-1631 1607 Laurens Rd, Ste 109, Greenville SC 29607 1607 Laurens Rd, Ste 109, Greenville | 864-631-1631 @melangearts | Tues-Sat 11:00AM - 5:00PM 864-631-1631 | www.malangearts.com 1607 Laurens Rd, Ste 109, Greenville | 864-631-1631 @melangearts | Tues-Sat 11:00AM - 5:00PM Instagram: 11:00AM @melangearts @melangearts | Tues-Sat - 5:00PM Facebook: Mélange Arts Studio & Gallery

December 11 & 12

Stop by the Mélange booth at the Kringle Holiday Village Market at Fluor Field

E D • KITCHEN AID

Winter granola studded with cherries makes a wonderful holiday gift—and a lasting impression.

CHERRY ON TOP WR A P UP YOUR HOLIDAY GIF TING W ITH PRETT Y JA RS OF CA R DA MOM-SCENTED, CHER RYSTUDDED GR A NOL A by kathryn davé • photography by jivan davé

very cherry I eat is an echo of the first ones I ever had—dotted with water droplets, purchased from a roadside stand in Oregon while we drove through a thick soup of fog and forest. I had a pretty well-rounded childhood, so I’m not sure how I made it to drinking age without ever tasting a real cherry, but the wait made the payoff impressive. The taste of those cherries stained my mind forever. I respect this about food. Though it vanishes, it doesn’t leave you. It’s impossible to predetermine which meals will make an impression, but the time and place and maker have a lot to do with it. Of course, this means the holidays do the heavy lifting in taste making, stacking food memory after food memory on top of each other, like presents. Latkes. Christmas sugar cookies. Your grandma’s cheese straws. A few years ago, I decided that I wanted to add my own tradition to the tower, so I began making big batches of winter granola to package up and give away— an update to the bow-topped cookie tin. I built the granola around dried cherries—ever chasing those Oregon gems—and balanced their dense sweetness with plenty of salt, warming spices, and savory olive oil. When my loved ones eat it with scoops of thick yogurt or swimming in whatever alternative milk we’re all into lately, maybe it sinks into their memory forever or maybe it’s just a nice bowl of cereal. The mystery is half the fun of cooking.

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This granola recipe easily scales up for big-batch gifting during the holidays. Santa’s workshop never smelled so good.

WINTRY MIX GRANOLA Yield: Approx. 6 cups

INGREDIENTS:

3 cups old-fashioned rolled oats 1 cup raw pecan halves ½ cup quinoa ½ cup sunflower or pumpkin seeds ½ cup sliced almonds 1 ½ tsp. kosher salt ½ tsp. ground cardamom ½ tsp. cinnamon ½ cup unsweetened coconut flakes ¾ cup dried cherries ½ cup extra-virgin olive oil ½ cup maple syrup 1 tsp. vanilla 1 egg white ½ cup dark chocolate chunks (optional)

INSTRUCTIONS:

1. Preheat oven to 350°F. Line a half-sheet baking pan with parchment paper. 2. In a large bowl, combine oats, quinoa, pecans, sunflower seeds, almonds, salt, cardamom, and cinnamon. Add the olive oil, maple syrup, egg white, and vanilla and stir until all ingredients are well-coated. 3. Spread wet granola out onto the prepared baking sheet, pressing it down, and bake. For the best crunch and most granola clusters, do not stir at all until baking is complete. Otherwise, stir gently every 15 minutes for even color. After 30 minutes, remove sheet pan from the oven and sprinkle the coconut flakes over the granola. Return pan to oven and continue baking for another 10–15 minutes, or until granola is toasty and golden brown on top.

The taste of those cherries stained my mind forever. I respect this about food. Though it vanishes, it doesn’t leave you.

4. Let granola cool in the pan without disturbing it, as it will continue to firm up. When completely cool, break into clusters and stir in dried cherries and chocolate chunks, if using. Store in an airtight container, or package into jars for gifts. Granola should stay fresh for about 7–10 days, or longer if stored in the refrigerator. FOR MORE RECIPES: TOWNCAROLINA.COM

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Crafted by Hand

Heart

DISTILLERY

DISTILLERY From grain to glass, we do it all! We mash, ferment, distill, age, and bottle on site with our custom Artisan Still Design. Through hard work and unique techniques, we strive for the perfect balance of flavor and aroma. Don’t let our award-winning lineup and convenient location speak for us, come see for yourself what makes us South Carolina’s premiere craft distillery!

FULL COCKTAIL BAR | TOURS | TASTINGS | COCKTAIL CLASSES 556 Perry Ave. B103 Greenville, SC 29611

Hours: Mon-Thur 11:00-8:00; Fri-Sat: 11:00-10:00

864-236-7886 | sixandtwentydistillery.com

Dining Guide

T HE BE S T B A R S, C A F É S & RE S TAUR A N T S

AMERICAN The Anchorage With a focus on local produce, Chef Greg McPhee’s globally influenced menu changes almost weekly. A hoard of fresh harvest arrives daily from area growers, like Horseshoe Farm in Travelers Rest, which informs McPhee’s creative dishes. The restaurant’s menu and stellar cocktail program are updated regularly, and The Anchorage hosts frequent wine dinners. $$-$$$, D. Closed

Sun–Mon. 586 Perry Ave. (864) 219-3082, theanchoragerestaurant.com

Augusta Grill Augusta Grill is a Greenville institution featuring upscale comfort food. At the bar or in the intimate dining room, patrons can enjoy dishes such as the wild mushroom ravioli with pancetta and roasted garlic cream, or the sautéed rainbow trout with crabmeat beurre blanc. The lineup changes daily, but diners can always get Chef Bob Hackl’s highly sought-after blackberry cobbler. $$$-$$$$, D. Closed Sun & Mon. 1818 Augusta St. (864) 242-0316, augustagrill.com

Bacon Bros. Public House You might think you know what meat lover’s heaven looks like, but if you show up at Bacon Bros. Public House gastropub, you’ll know for sure. From a board of cured, smoked, and dried meats, to a specialty sandwich, there’s no shortage of mouthwatering selections. The drink menu mirrors the food, featuring whiskeys, bourbons, bacon-infused liquors, and even smoked sorghum syrup. $$-$$$, L, D.

Closed Sunday. 3620 Pelham Rd. (864) 297-6000, baconbrospublichouse.com

The Burrow The comfort of a home-cooked meal, plus the ease of an elevated dining experience: the newest restaurant from Josh Beeby of Barley’s and Trappe Door fame does it all. A cozy setting encourages conversation and gathering, while artful dishes and cocktails serve a sense of indulgence. You can’t miss with the chargrilled octopus or the whiskey sour. $$, D, SBR. 2017A Augusta St. (864)

412-8677, theburrowgville.com

N E W CAMP Tucked into one of the “jewel box” spaces on Camperdown Plaza, CAMP is the newest venture from the Table 301 group. The menu, designed by executive chef Drew Erickson, sparkles with regional American small plates—Wagyu beef corndog, Yucatán-style pork tostadas, stuffed calamari—reimagined with twists inspired by the four years Erickson spent working with über-chef Thomas Keller at The French Laundry in California.

$$-$$$, D, SBR. Closed Mon. 2 E Broad St, Greenville. (864) 514-2267, campgvl.com

Fork and Plough The quintessential farm-to-fork partnership between Greenbrier Farms and Chef Shawn Kelly, with its casual, family-friendly feel, Fork and Plough brings a butcher shop, market, and restaurant to the Overbrook neighborhood. Chef Kelly masterminds an ever-changing roster of locally sourced dishes. $$$, L, D, SBR.1629 E North St. (864)

609-4249, forkandplough.com

Foxcroft Wine Co. Charlotte-based Foxcroft Wine Co. transformed the West End space vacated by Brazwells Pub into a lovely wine bar decorated with warm woods, a barrelvaulted ceiling, and racks of wine. On the menu are tasty flatbreads and truffle fries, as well as signature lamb sliders and panseared scallops to pair with a generous list of wines by the glass. $-$$, D. Closed Mon. 631 S Main St. (864) 906-4200, foxcroftwine. com/greenville

GB&D The restaurant’s description itself—Golden Brown & Delicious—tells you all you need to know about this joint. Locally sourced dishes of American favorites—like the killer burger on a house-made brioche bun—star at lunch. Check out the extended menu at dinner, which features an impressive repertoire of creative dishes, from its new location at The Commons. $$-$$$, L, D,

SBR. 147 Welborn St, Ste B1. (864) 230-9455, eatgbnd.com

Halls Chophouse The renowned Charleston steakhouse puts down roots along the Reedy River with a selection of wet- or dry-aged steaks (USDA Prime beef flown in from Chicago’s Allen Brothers). Try a Durham Ranch elk loin with root vegetable hash, and don’t miss the lavender French toast at brunch. $$$$, L (Fri– Sat), D, SBR. 550 S Main St. (864) 335-4200, hallschophousegreenville.com NEW

Home Team BBQ Anchoring the new Holland Park development, Home Team BBQ is the brainchild of Chef Aaron Siegel, who founded it in Charleston in 2006. Choose among pulled pork, chicken, and brisket in incarnations from sliders and sandwiches to tacos and nachos. Enjoy the screened porch with a Game Changer, Home Team’s refreshing frozen mix of two kinds of Caribbean rum, pineapple and orange juices, and cream of coconut. $$. L, D.

Closed Mon & Tues. 815 Laurens Rd. (864) 686-7427, hometeambbq.com/location/ greenvillesc

Larkin’s on the River Located between the Peace Center and the Reedy River, Larkin’s balances upscale dining with comfort. Start with the she-crab soup, then select an entrée from the day’s

offerings—or opt for an aged filet mignon with mashed potatoes and asparagus. Enjoy the river view on the enclosed outdoor patio and the extensive wine list. $$$-$$$$,

L (Mon–Fri), D (daily), SBR. 318 S Main St. (864) 467-9777, larkinsontheriver.com

Northampton Wine + Dine Linger in the relaxed atmosphere of Northampton’s wine bar, where elegant bar bites accompany wines by the glass or bottle. Or, stay for dinner and select from an ever-changing menu, which includes seafood, beef, and wild game. The outdoor patio is a relaxing location for a meal or a glass of wine. $$-$$$$, L, D. 211-A E Broad St. (864) 271-3919, northamptonwineanddine.com

Oak Hill Café & Farm A former faculty member in Furman University’s environmental science department, Lori Nelsen blazes a new trail in the restaurant world with co-owner Chef David Porras. The duo fulfills a long-time dream of creating a healthy, sustainable, and quality dining experience with an on-site farm and culinary research lab. Lovers of food innovation will not want to miss their multicourse tastings. $$-$$$$, D (Wed–

Sat); L, SBR (Fri–Sun). 2510 Poinsett Hwy. oakhillcafe.com

Reid’s Fine Foods Whether it’s a salmon plate, a bottle of wine, or a delectable pastry, Reid’s has everything a foodie heart could desire. Opened in the former Caviar & Bananas space, this Charlotte staple is a one-stop shop for breakfast, lunch, and a last-minute dinner party cheese board. Grab anything on the menu to go, or settle into the likes of a flatiron steak with squash & Brussels sprouts hash, chimichurri butter, and a truffle cabernet sauce. B, L, D. $-$$. 1 N Laurens St.

Soby’s Local flavor shines here in entrées like crab cakes with remoulade, sweet corn maque choux, mashed potatoes, and haricot verts. Their selection of 700 wines guarantees the perfect meal complement. Featuring different weekly selections, the Sunday brunch buffet showcases the chefs’ creativity. $$$-$$$$, D, SBR. 207 S Main St.

(864) 232-7007, sobys.com

Tandem Creperie & Coffeehouse Tandem lures Swamp Rabbit cyclists with aromas of Counter Culture Coffee and a happy stomach guarantee. Try The Lumberjack (cornmeal crêpe, ham, bacon, eggs, cheese, bechamel, and maple syrup) or the tasty banana nut crêpe. Stuck between savory and sweet? Split one of each with a friend in the Tandem spirit: “Together is best.” $, B, L, SBR. 2 S Main St, Travelers Rest. (864) 610-2245, tandemcc.com

Topsoil Kitchen + Market If they can grow it, locally source it, or make it in-house, they will. Located in the former Williams Hardware space in Travelers Rest, and just off the Swamp Rabbit Trail, this restaurant and market combo serves up fresh and modern veggie-driven dishes. Find unique wines and cocktails on the menu, too. $-$$$, D. Closed Mon–Wed. 13

S Main St, Travelers Rest. (864) 517-4617, topsoilrestaurant.com

Urban Wren This newcomer in the historic Markley Station fashions a chic city atmosphere where the food takes its cues from the restaurant’s carefully curated wine selection. Round up some friends and share a selection of seasonal small plates, such as cauliflower drop dumplings and rye whiskey beef short ribs.

(864) 283-0940, reids.com

$$$-$$$$. D. Closed Tues. 116 N Markley St. (864) 867-1081, urbanwrenwinery.com

Restaurant 17 Restaurant 17 blends contemporary European bistro with Blue Ridge bliss. The menu changes seasonally, but expect dishes from Executive Chef Haydn Shaak (formerly of The Cliffs) like the wood-fired octopus with pine nut romesco, baby beets, and Georgia olive oil or the Johnny Cake with country-style prosciutto. $$$-$$$$, D, SBR.

Woodside Bistro Down-home comfort food gets a fresh spin here, where portobello burgers, wedge salads, pesto chicken sandwiches, and rainbow vegan bowls color the menu. A casual go-to spot, Woodside aims to be a welcoming dining destination for all—whether you’re a vegan or meat lover.

Closed Mon. 10 Road of Vines, Travelers Rest. (864) 516-1254, restaurant17.com

Rick Erwin’s West End Grille This downtown mainstay has been nationally recognized as one of America’s Top Steakhouses by Open Table and holds the rare Best of Award of Excellence by Wine Spectator. Find aged, prime beef and fresh seafood as staples on the menu complemented by Italian offerings and daily seasonal features. $$-$$$$, D. Closed Sun. 648 S Main St. (864) 232-8999, rickerwins.com

$, L. Temporarily closed while moving to new location at E 5th St. (864) 203-2333, woodsidebistro.com

KEY: Average price of a dinner entrée (lunch if dinner isn’t served): Under $10 = $ $10–$15 = $$ $16–$25 = $$$ $25+ = $$$$ Breakfast = B Lunch = L Dinner = D Sat or Sun Brunch = SBR

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BARS & BREWERIES Bar Margaret This craft-cocktail bar takes over the former Village Grind and GB&D space on Pendleton Street with a funky fresh vibe and an eclectic variety of drinks, paired with elevated bar food. Co-owners Sarah Cochran and Chris George shepherd the cocktail program, and while curated creations are their speciality (try the cOlá fashioned), patrons can find approachable brews, wine, and non-alcoholic bevs. $-$$.

L, D. Closed Sun & Mon. 1269 Pendleton St, Greenville. barmarg.com

Fizz Boulder Ring

Beautiful? Naturally. 111 HENRY ST., GREENVILLE SC 29609 864.735.8379 | TANYASTIEGLERDESIGNS.COM

Carolina Bauernhaus Enjoy the delights of autumn with good friends and good beer at Carolina Bauernhaus. Now open in the new Poe West area, this brewery sports an impressive tap list, as well as wicker picnic tables, hanging chair swings, and a smorgasbord of yard games. Take a load off in their outdoor patio space while sipping your favorite ale. $, L, D. Closed Mon & Tues. 556 Perry Ave. (864) 553-4371, carolinabauernhaus.com

The Community Tap / Tap Trailside Convenience, expertise, and atmosphere collide at The Community Tap. Choose from a wide selection of local, national, and international brews—or have a glass from one of the ever-rotating beer and wine taps. Check out their second location at The Commons and enjoy a glass with food from Automatic Taco, GB&D, or Methodical Coffee. 217 Wade

Hampton Blvd. (864) 631-2525; Tap Trailside at The Commons, 147 Welborn St. thecommunitytap.com

N E W Double Stamp Brewery Missing the ’90s? Head over to this new brewery, next door to Home Team BBQ in Holland Park. Inside, a vivid mural by local artist Lacey Hennessey depicts pop images from ’90s -era film, TV, music, and sports, while approachable brews such as Show Me the Money Pilsner and Wasssup! Farmhouse Ale fill the taps. Weather permitting, the rooftop patio is the place to be. $. L, D. Closed Mon. 819 Laurens Rd.

facebook.com/doublestampbrewery

Eighth State Brewing Call them untraditional, but Cameron Owen and Adam Cribbs let their brewing skills go wild in the former Claussen Bakery space, in taps filled with off-beat libations such as Blue Skies (sour ale fruited with blueberries and passionfruit) and Abiogenesis (Imperial stout with Tahitian vanilla and banana). Also on the menu are smoothie-style hard seltzers infused with creative combinations of exotic ingredients (Morello cherry, raspberry, and lemon, anyone?). Savory accompaniments run the gamut from seasonal salads to stecca sammies. $-$$, L, D. Closed Mon–Wed.

400 Augusta St, Ste 140. (864) 609-4590, eighthstatebrewing.com

120 Jervey Road | Greenville

5 Bedrooms | 5 Full Baths | MLS# 1458088 Virginia Hayes | 864.313.2986 Coldwell Banker Caine

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N E W EXILE There’s a new bar in town, with nary a television or wing in sight. If you’re craving an expertly crafted cocktail (or a local beer) in a space with style, this will become your go-to spot. Ideal for a predinner stop, an after-work drink, or for a nightcap. Closed Sun–Tues. 9 Anderson

St. exilegvl.com

Fireforge Craft Beer Fireforge brings a boozy twist to the phrase “small but mighty.” The smallbatch craft brewery made a home for itself in downtown Greenville in late June 2018, and founders Brian and Nicole Cendrowski are on a mission to push the boundaries of beer. We recommend The Fixer Smoked Baltic Porter—a smooth lager with a hint of cherrywood-smoked malt. 311 E Washington St. (864) 735-0885,

fireforge.beer

N E W Juniper Hop on the outdoor elevator at Camperdown Plaza to reach Juniper, the rooftop lounge atop the new AC Hotel. Expansive views abound, whether you’re sipping cocktails on the “lawn” at the Secret Garden, sharing modern American dishes in the plant-bedecked Greenhouse, or noshing on stone-fired pizza at Fire Box. True to its name, Juniper rolls out a bar program highlighting gin-based libations— complete with a gin trolley for tableside pours. $$-$$$. D. Closed Sun. 315 S Main

St. junipergvl.com

N E W Pangaea Brewing Community, quality, and sustainability are at the core of Pangaea Brewing, which sits just off the Prisma Swamp Rabbit Trail, surrounded by what is soon to be Unity Park. Named for the supercontinent that broke apart 175 million years ago to create the continents we know today, Pangaea borrows inspiration and techniques from around the globe to bring you brews that roam from Thai-inspired wheat beer to citrus gose and Kveil pale ale.

$. L, D. Closed Mon. 115 Wellborn St. pangaeabrewing.com

Quest Brewing Co. Eco-minded Quest satisfies your beer cravings and environmental enthusiasm in a single sip. Grab a pint of QBC’s signature West Coast–style Ellida IPA, packing a punch of flavor, or venture to the dark side with the Kaldi imperial coffee stout (crafted with locally roasted beans). Stop by for an afternoon tour, then follow up with an evening full of food truck fare and live music. Wed–Sat. 55 Airview Dr, Greenville.

(864) 272-6232, questbrewing.com

N E W Servus Biergarten Housed in a former feed and seed in downtown Simpsonville, Servus Biergarten adds an international accent to the new Warehouse at Vaughns, a smorgasbord of family-friendly eateries with plenty of indoor and outdoor seating. From doppelbock to dunkel, German beers flow freely here, so stake out a seat at the bar to discover your new favorite. Of course, you’ll want to pair it with menu items such as bretzels, wurst platters, and more authentic Saxon fare. $. L, D. Closed Mon.

109 W Trade St, Simpsonville. (864) 7571660, servusgreenville.com

Swordfish Cocktail Club The term cocktail club calls to mind a time in history when pre- (and post-) dinner drinks were not only expected but revered among friends for an evening of fun. Swordfish resurrects this perspective in downtown Greenville, with a classic collection of handcrafted cocktails and small plates that are as stunning as they are delectable. $$, D. 220 E Coffee St. Wed–Sat, 5pm–12am. (864) 434-9519, swordfishcocktails.com

Tasting Room TR Wind down on the weekend at this combination gourmet wine shop, beer tap, and sampling space. With nearly 200 wines and 150 craft beers for sale, there’s something to satisfy every palate. Not sure what vino revs your engine? Taste-test a few by the glass and pick up a favorite. Enjoy cheese and charcuterie while you sip. $$, L (Sat–Sun), D (Wed–Sat), Closed Mon– Tues. 164 S Main St, Ste C, Travelers Rest. (864) 610-2020, tastingroomtr.com

N E W Taxi House Wines The bright yellow sliver of a building in the Village’s plaza was once the neighborhood taxi stand, hence this curated shop’s moniker, Taxi House Wines. Now, in collaboration with The Anchorage, the vino destination offers more than 80 unique wine selections, chosen from small, familyowned wineries that focus on sustainability.

Closed Sun & Mon. 586 Perry Ave. Tues–Sat, noon–8pm. (864) 207-0685, taxihousewines.com

The Whale Originating in Asheville, this craft joint comes to South Main with a plethora of whale brews—rare and sought-after beers like the exclusive Spreadsheets and Deadlines hazy IPA, brewed just up the mountain in North Carolina. Having a hard time choosing? Knowledgeable staff are on hand to help you find the beer just for you. 1108 S Main St, Ste #116. (864) 263-7529, thewhalegvl.com

CAFÉS Bridge City Coffee A coffee shop with a mission, Bridge City’s philosophy is all in the name. The local roaster seeks to uphold community values by partnering with area organizations to offer employment opportunities for underresourced teens and adults. The fresh space presents a variety of drinks crafted with in-house roasted beans. Getting hangry? A selection of treats is also available. $-$$. B, L. Closed Sun. 1520 Wade Hampton Blvd. bridgecity.coffee

Coffee Underground Coffee Underground boasts a wide selection of specialty coffees and dreamy desserts like the peanut butter pie with graham cracker crust and a peanut butter and vanilla mousse. If you’re craving more substantial fare, choose from a splendid breakfast-anytime option, sandwiches, soups, salads, and more. $-$$, B, L, D, SBR. 1 E Coffee St. (864) 2980494, coffeeunderground.info

Cohesive Coffee Take a seat and sip on a drinkable work of art at Cohesive Coffee at The Junction. Choose from a varied mix of coffee and tea creations to enjoy while working and studying—or book the shop as a unique venue for your next event. From a new coffee drinker to a coffee connoisseur, there’s a little something for everyone. $, B,

L, D. Closed Sunday. 301 Airport Rd Unit 1. (864) 202-6538, cohesivecoffee.com

Due South Coffee Roasters Birds Fly South Ale Project no longer has a monopoly on cold brews now that Due South has set up shop in Hampton Station. The coffee shop sports a café vibe, with baked goodies like Swamp Fox Doughnuts complementing espresso

drinks and cold brew nitro (infused with nitrogen). Beans, sourced from around the globe, are roasted on-site. $, B, L. 1320 Hampton Ave Ext, 4B. (864) 283-6680, duesouthcoffee.com

Grateful Brew A brew joint where you can enjoy both the non-alcoholic and alcoholic varieties, Grateful Brew provides guests with made-to-order Counter Culture espressos, pour-overs, and locally crafted beer. Enjoy food trucks most nights, or bring your own grub. The Brew welcomes every member of the family, even those of the four-legged sort. $, B, L, D. Closed Sunday. 501 S Pleasantburg Dr. (864) 558-0767, gratefulbrewgvl.com

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Kuka Juice Created by nutrition mavens Abigail Mitchell and Samantha Shaw, Kuka doles out coldpressed craft with health-minded passion. Grab the ginger binger juice, or dig into a made-to-order bowl. Paninis, soups, toasts, smoothies, and more are also available. $, B,

BERKSHIRE HATHAWAY HOMESERVICES

C. DAN JOYNER, REALTORS®

L. 580 Perry Ave, Greenville. (864) 905-1214, kukajuice.com

Methodical Coffee Whether it’s the white marble countertops or the gleaming Slayer espresso machine, Methodical is a coffee bar built for taste. Coffee guru Will Shurtz, designer Marco Suarez, and hotelier David Baker ensure there’s plenty of substance to go with style. With single-origin espressos, wine varieties, and now a café menu, it’s all worth the rave. $-$$, B, L. 101 N Main St, Ste D; 207

Maggie Aiken Toler

Wade Hampton Blvd; 147 Welborn St. methodicalcoffee.com

Mountain Goat Greenville A destination for brews and bikes, Mountain Goat proudly serves Methodical Coffee, along with more than 40 types of beer and wine. The sleek, industrial space provides a friendly atmosphere to sip on your beverage of choice, but be sure to check the food truck schedule. Plus, every purchase helps provide tutoring, mentoring, and job opportunities for at-risk youth in the community. $-$$. B, L, Closed Sunday. 120 Shaw St. mountaingoatgvl.com

O-CHA Tea Bar A trip to O-CHA will have you considering tea in an entirely new light. This sleek space, located right on the river in Falls Park, specializes in bubble tea—flavored teas with chewy tapioca pearls. For a more intense cooling experience, try the mochi ice cream. The dessert combines the chewy Japanese confection (a soft, pounded sticky rice cake) with ice cream fillings in fun flavors: tiramisu, green tea chocolate, mango, and more. $, B, L, D. 300 River St, Ste 122. (864) 283-6702, ochateabaronline.com

Old Europe Located in the West End, Old Europe satisfies your sweet tooth with dozens of decadent pastries and desserts. Éclairs and cookies pair well with an extensive coffee selection, while savory breakfast items are always on hand. Sink into a slice of opera cake, paired with a glass of Champagne. $, B, L, D. 716 S Main St. Sun–Thurs, 8am– 9pm, Fri–Sat, 8am–11pm. (864) 775-0210, oldeuropedesserts.com

The Spatula Café It can be challenging to find a lunch spot that satisfies both meat-lovers and vegans, but Spatula Café does, and then some.

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Wednesday, December 22 - Mark Rapp’s “Fools for Yule” Friday, January 21, 2022 - The Art of Thieves Ensemble TICKETS AND SHOW DETAILS:

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Open for breakfast and lunch, seven days a week, Spatula offers dishes like a tofu scramble wrap alongside a prosciutto bagel, and duck alongside marinated tempeh. Don’t just focus on the meals, though, because their baked goods truly shine. Check out the vegan cinnamon roll, delectable to any type of eater. $, B, L. 118

on Wade Hampton Boulevard, serves traditional Mission-style fare. Grab a bite of flavor with the grilled sweet potatoes & leeks sopes, a savory vegan dish served on scratch-made sopes topped with homemade charred red peppers and guajillo romesco salsa, and queso fresco for the dairy-inclined. $-$$, L, D. Closed

Southern Pressed Juicery A healthy-eaters haven, Southern Pressed Juicery offers super-food fans organic smoothies, bowls, juices, and more. Try a power-packed energy bowl like the dragon blood, a hot-pink concoction of dragon fruit, almond milk, banana, layered with buckwheat granola, raw honey, coconut chips, kiwi, and bee pollen. $-$$,

Asia Pacific Deemed the largest Asian supermarket in Greenville, Asia Pacific also doubles as a restaurant with a host of authentic cuisine. The menu is pages long, with more than 100 options and a multitude of soups, noodles, and combinations. If you’re planning a visit, be sure your stomach is as big as your eyes. $-$$, L, D, Mon–Sun

B, L. 2 W Washington St. (864) 729-8626, southernpressedjuicery.com

10am–9pm. 420 N Pleasantburg Dr. (864) 603-1377, asiapacificgreenville.com

Sun Belly Café Week by week, the full plant-based menu at this westside spot changes to accommodate seasonal dishes and fresh, wholesome ingredients. The wild mushroom pho is all the rage, but if you’re on the go, pick up a tasty $6 vegan salad. Options for meal prep and family-sized lasagnas mean healthy cooking is always on the table. $-$$, B, L. Closed Sunday.

Mekong Taste the nuances of fine Vietnamese cuisine at Mekong. Favorites include the grilled pork vermicelli: marinated pork, lettuce, cucumber, bean sprouts, mint, cilantro, peanuts, and crispy shallots, and the spring and summer rolls. Also try the Vietnamese crêpes or the pho, which is flavored with fresh herbs from the restaurant’s home-grown herb garden. $, L, D. Closed Mon. 2013

Smythe St, Greenville. (864) 236-7467, thespatulacafe.com

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Sun & Mon. 903 Wade Hampton Blvd. (864) 770-3450, asadarestaurant.com

1409 West Blue Ridge Dr. (404) 309-7791

Wade Hampton Blvd. (864) 244-1314, mekongrestaurantgreenville.com

Swamp Rabbit Café & Grocery Grocery store, neighborhood café. Local produce, delicious food. These intersections are what make the Swamp Rabbit Café a staple. But new to the operation is wood-fired pizza. Sourcing every ingredient from area vendors, the ever-changing toppings feature local cheeses and fresh-from-the-farm produce. Beer taps flow with excellent local suds.

N E W Parsley & Mint Mediterranean favorites like savory hummus and crispy falafel feature prominently at this brand-new eatery, while tangy tzatziki pairs perfectly with mouthwatering citrus chicken and tender lamb kofta. Homemade dressings elevate herbed flavor profiles to new heights. $, L,

$, B, L, D. 205 Cedar Lane Rd. (864) 2553385, swamprabbitcafe.com

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D. 600 S Main St, Unit 101. (864) 412-8199; 5052 Old Buncombe Rd, Ste F. (864) 2032016, parsleyandmint.com

The Village Grind Tucked between art galleries and eclectic shops in the heart of Pendleton Street, The Village Grind is a cheerful, light-filled space for java lovers. Emphasizing community, the coffeehouse brews up beans by a variety of local roasters and serves flaky treats. $, B, L.

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Upcountry Provisions Serving up gourmet sandwiches on freshmade bread, Upcountry Provisions is well worth a trip to Travelers Rest for breakfast ade or an extended lunch break. on the Mountain Call RenegSnack Chef shop’s daily crafted cookies, scones, and muffins, or bite into a devil dog BLT with hormone-free meat on just-baked white focaccia. $, B, L, D. Closed Sundays. 6809 State Park Rd, Travelers Rest. (864) 8348433, upcountryprovisions.com

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Swad no.100 Tucked off of Laurens Road, this venerable family-run Indian restaurant hones in on vegetarian cuisine. South Indian specialties such as idli (steamed rice cakes) and dosas (thin rice crepes) served with sambar (lentil stew) delight regulars, while those biding their budget go for the value meals that come with basmati rice or naan. $, L, D.

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Sacha’s Café Bright walls and a long, inviting bar make a sunny backdrop in which to chow down on authentic Colombian food, like arepas and patacones, at Sacha’s. Hungry groups can order the fiesta platter, a sampler that serves six people. To drink, try one of the natural fruit juices, or the imported cervezas. $, L, D. 1001 N Pleasantburg Dr.

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Sun. 495 S Pleasantburg Dr, #B. (864) 271-9895, pitahousesc.com

644 N Main St, Ste 107. (864) 370-9336, twochefscafeandmarket.com

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Two Chefs Catering & Café Count on this deli for fast, high-quality food, from homemade soups to a traditional grinder and a turkey melt. Grab “crafted carryout” entrées and sides, or impress last-minute guests with roasted turkey and Parmesan potatoes. Choose from the menu, or check back for daily specials. $-$$, B, L, D. Closed Sun.

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Pita House The Pita House has been family-operated since 1989. Inside, it’s bare bones, but the cognoscenti come here for tasty Middle SUE KERS IS THE MA Eastern fare such as hummus, falafel, kibbeh, and shwarma. And save room for baklava and other Mediterranean sweets for dessert. Also, check out the groceryOde to the in the back of the restaurant for some homemade inspiration. $, L, D. Closed

MOVE BREWERIES GREENVILLE’S NTAL TERRITORY INTO EXPERIME

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TruBroth TruBroth takes healing arts and blends them seamlessly into deliciously crafted meals. Appease your curiosity with a visit to this Travelers Rest gem, which offers a varied mix of Vietnamese staples, healthhappy bites, and coffee. $$, L, D. 36A S Main St, Travelers Rest. Sun–Thurs. (864) 610-0513, trubrothcoffee.com

Jianna With stellar views of Main Street from its wrap-around terrace, this modern Italian osteria offers patrons daily house-made pastas, the region’s freshest seasonal ingredients, and, of course, oysters—all led by famed chef Michael Kramer. Grab a cocktail or a glass of wine, and nosh on pasta dishes like potato gnocchi, radiatori, or tonnarelli. $$-$$$, L (Sat–

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Sun), D. 207 S Main St. (864) 720-2200, jiannagreenville.com

Bake Room Located at The Commons, naturally leavened breads and handmade pastries are baked in Wade Taylor’s German deck oven and Swedish rack oven, and are the perfect complement to a coffee from Methodical, strategically placed right next door. $, B, L. 147 Welborn St, Greenville.

The Lazy Goat The Lazy Goat’s tapas-style menu is distinctly Mediterranean. Sample from the Graze and Nibble dishes, such as the crispy Brussels sprouts with Manchego shavings and sherry glacé. For a unique entrée, try the duck confit pizza with a sour cherry vinaigrette and a farm egg.

Wed–Sun, 8am–3pm. @sc_bakeroom

$$-$$$, L, D. 170 River Pl. (864) 679-5299, thelazygoat.com

Partnership, stewardship, equity and integrity are our values. The Community Foundation of Greenville is thankful that the Greenville community shares these values. We celebrate all who give generously and compassionately to make Greenville County a thriving community where everyone can reach their full potential. To donate or learn more, visit www.CFGreenville.org.

BOURBON • BUBBLES • BON BONS Because life is so much more than just a box of chocolates

Happy Holidays!

Photograph by Andrew Huang

PRINCE’S HOT CHICKEN AT YEE-HAW BREWING Yee-Haw Brewing got its start in Tennessee, so teaming up with Nashville’s famous hot chicken joint was a no-brainer. The original hot chicken recipe started out as a fiery revenge cooked up by Thornton Prince’s jilted lover nearly 100 years ago. To her chagrin, he liked it, and the rest, as they say, is history. Keep a cold beer at hand and order your hot chicken as you like it, in degrees from mild to hot, hot, hot. $. L, D. 307 E McBee Ave. (864) 605-7770, yeehawbrewing.com

A Chocolate Bar Open Monday-Wednesday 3-7; Thursday-Saturday 1-9

Poe West | 556 Perry Avenue Suite B115 864-263-7083 | LaRueFineChocolate.com D EC EM B ER 2021 I

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Limoncello This latest Larkin’s spot serves up Italian cuisine on the corner of River and Broad streets. The menu ranges from pesto pizzas to chicken marsala to classics like spaghetti and meatballs—but the real winner is an all-Italian wine list. Cap off your meal with the housemade limoncello gelato. $$-$$$, L, D. 401 River St. (864) 263-7000, limoncellogvl.com

Luna Rosa The Luna Rosa family celebrates the concept that community starts in the kitchen, and they welcome you into theirs for a meal. From cool gelato options— think exotic mango or piña colada—or a warm Monte Cristo. There’s plenty of flavor to fulfill your cravings. $-$$, L, D. Closed

and mussels. The bar fronts 14-foot windows along Main Street, making it a prime location for enjoying a glass while people-watching. $$$, D. Closed Sun

& Mon. 100 N Main St. (864) 271-8667, ristorantebergamo.com

Stella’s Southern Brasserie Boasting French flair and fare, this sister to Stella’s Southern Bistro is the second of Jason and Julia Scholz’s eateries. Stationed in Hollingsworth Park, French staples like blue-black mussel shells with smoked tomato broth, Marsala-spiked onion soup gratinée, and roasted game hen are served up daily in a lively, chic environment. $$-

$$$. B, L, D, SBR. 340 Rocky Slope Rd, Ste 100. (864) 626-6900, stellasbrasserie.com

Monday. 123 S Main St. (864) 241-4040, lunarosagelato.com

PIZZA

N E W Paloma The wraparound bar of this new restaurant in the chic AC Hotel takes center stage in the stunning space, where glass walls open onto a small covered patio. Charcuterie and cheese boards and Spanish-inspired small plates by Chef Fernando Coppola complement house cocktails such as the Wild Flower, a vibrant coral-colored quaff made with peach vodka, Aperol, and lemon, garnished with edible flowers.

Coastal Crust Now in the Village of West Greenville, these Neapolitan-style pizza pies are baked in a wood-fired brick oven and topped with local produce from Reedy River Farms. Check out the aptly-named West Village pie, a classic pepperoni pizza punched up with burrata, caramelized onions, sautéed peppers, and sausage.

$$-$$$. D. 315 S Main St. (864) 720-2950, palomagvl.com

Ristorante Bergamo Open since 1986, Ristorante Bergamo focuses on fresh produce and Northern Italian cuisine: fresh mussels sautéed in olive oil, garlic, and white wine, veal with homegrown organic herbs, and pasta creations such as linguine with shrimp

$$, L, D. 1254 Pendleton St. (843) 654-9606, coastalcrustgreenville.com

D’Allesandro’s Pizza Hailing from Charleston, D’Allesandro’s brings dough heaven to Greenville. The D’Allesandro brothers’ philosophy is simple—if the pizza is good and the beer is cold, people will come. The shop pushes out pies in the North Main area, where guests can enjoy savory pizzas, calzones, and signature CalJoes. $$, L, D. 17 Mohawk

Dr, Greenville. (864) 252-4700, dalspizzagvl.com

Sidewall Pizza Company This pizza joint is a fast favorite with its handcrafted, brick-oven pies made from local ingredients. But their salads are nothing to ignore, not to mention dessert: the homemade ice cream will make you forget about those fellas named Ben & Jerry. $$, L, D. Closed

Sun & Mon. 35 S Main St, Travelers Rest, (864) 610-0527; 99 Cleveland St, (864) 558-0235; 3598 Pelham Rd, (864) 9918748, sidewallpizza.com

World Piece From the owners of downtown’s beloved Coffee Underground, World Piece brings Chicago-style pizza to Stone Avenue. Offering a line-up of draft beers and menu features like buffalo chicken wings, salads, burgers, french fries, and, of course, savory pies, this pizza joint ensures there’s something for everyone. $-$$. L, D. 109

West Stone Ave, Ste A1. (864) 568-5221, worldpiecemenu.com

TA C O S Automatic Taco Since 2015, Nick Thomas has delivered new wonders and old favorites from his food truck, treating the tortilla as a work of art. From its new brick-and-mortar spot in The Commons, Auto continues to serve up creative takes on tacos, with standout chips and guacamole, salsa, sides, and cocktails. $-$$, L, D. 147 Welborn St. (404) 372-2266, automatictaco.com

TOWN Magazine - Dec. 2021

Articles inside

MAN ABOUT TOWN

SECOND GLANCE

ON THE TOWN