Upstate Foodie Guide 2009

UPSTATE FOODIE .COM

Not just a hotel...

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Upstate

2009

FOODIE Guide

2009

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

171 RIVERPLACE GREENVILLE, SC 864.271.8700 hamptoninnandsuitesgreenville.com

A Community Journals Publication

...it's an experience!

Inspiration for food enthusiasts

PRESENTED BY COMMUNITY JOURNALS

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UpstateFoodie.com

fondue

greenville

297-5035

48

NAMI ASIAN BISTRO

Japanese

anderson

287-3219

59

NY BuTChER ShOPPE

deli

greenville

233-5449

50

NORThAMPTON WINE CAFé

eclectic, classic

greenville

52

OPEN hEARTh

american, steakhouse

greenville

103

OVERLOOK GRILL

american

54

PAESANO’S ITALIAN

italian

56

PEPPERMILL, ThE

58

PETER DAVID’S

60

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271-3919

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244-2665

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greenville

271-9700

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seneca

882-3368

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continental

greenville

288-9320

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euro-american

greenville

242-0404

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PIxIE & BILL’S

euro-american

clemson

654-1210

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62

RICK ERWIN’S

american

greenville

232-8999

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64

RIO GRILL

brazilian, steakhouse

greenville

335-5055

66

RuDY’S ON RAM CAT

eclectic

seneca

886-7839

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68

RuTh’S ChRIS STEAK hSE

american, steakhouse

greenville

248-1700

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70

SASSAFRAS

southern, lowcountry

greenville

235-5670

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72

SKY @ BLuE RIDGE

american

greenville

232-3691

74

SMOKE ON ThE WATER

southern

greenville

232-9091

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76

SOBY’S

southern

greenville

232-7007

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78

STAx GRILL

steakhouse, american

TThe he HD you crave STAx OMEGA american, greek 80 programming STELLA’S low® country 82 is on Charter Digital Cable

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simpsonville

757-1212

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american

anderson

226-8945

american

greenville

232-7007

59

ThOMAS CREEK

brewery

greenville

605-1166

86

TSuNAMI jAPANESE

sushi

greenville

467-1055

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88

TWIGS

american

greenville

297-6232

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90

TWO SAMuELS

american

greenville

596-5050

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2

VICTORIA VALLEY

winery

112

VINO 100

1

WhOLE FOODS WINESTYLES ZEN

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cleveland

878-5307

greenville

236-8604

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greenville

335-2300

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greenville

Visit charter.com to see an

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297-6639

TABLE 301

55

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288-5546

SuLLIVAN’S

4

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greenville

95

natural, organic

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greenville

84

888.GET.CHARTER

HDgreenville demo.

VALET PARKING

smoking section

not permitted

required

suggested

call ahead seating

private rooms

RESERV. SMOKING

private parties

meeting facilities

catering

banquet facilities

split checks for groups

visa/mastercard

SPECIAL

discover

diners club

checks accepted

cash

PAYMENT

carte blanche

american express

family

intimate

AMBIENCE

LOuNGE/LIVE MuSIC

formal

dressy casual

casual

sunday brunch

late night

dinner

lunch

SuNDAY ALCOhOL SALES

vegetarian meals

outdoor dining

heart healthy meals

extensive wine list

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ATTIRE

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Satisfy your appetite for great entertainment

TER

carry out /curbside

MELTING POT

children’s menu

Charter ™ HDTV 115

MEALS SERVED

breakfast

Catch citement

Soup to Nuts

DINING INFORMATION

675-9511 235-5770

©2009 Charter Communications. Residential customers only. Services not available in all areas. Restrictions apply. Call for details.

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Photo by Todd Williams

Come taste a little piece of Europe with a traditional wine tasting of our European Vinifera wines. Sure to be enjoyed by any wine drinker – from novice to connoisseur.

We also offer winery tours, lunch on the terrace, gift shop, Plus, we are an ideal location for weddings!

Q

victoriavalleyvineyards.com 864-878-5307 Local 1-877-612-WINE

contents

Volume 2

Get ready to be inspired

27 At the Market

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

92 eating Well in the Upstate

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

chef’s Recipes. . .65 . . . . . . . . . . . . . .67 events. . . . . . . . 111 Soup to nuts . . . 118

102 Ready, Set, cook

From chili cook-offs for charity to corporate events, cooking competitions are growing nationwide.

108 What’s the buzz?

Local chefs create dinners revolving around drinks.

113 no Right or Wrong

Wine tastings are an ideal way to determine what you do – and don’t – like.

cover photo by tJ Getz.

3

Our 12,000 sq. foot palette is perfect for events ranging from an intimate dinner party to a swanky black tie affair.

Fashion shows, art exhibitions, presentations or concerts can also be showcased. Zen features several spaces, a Japanese style garden and a fully commercial kitchen that is open to your choice of caterer or chef.

welcome foodies.

I love food.

The things I enjoy most often include food, drink, friends, and family.

Family recipes, ones shared among friends, meeting friends for a meal. Anniversaries, birthdays, Friday nights. It seems all things, from everyday moments to special occasions, become just a little more enjoyable with the right food and drink.

This year, with the new economic realities, we are all spending a little less. However, when you do spend, you should recognize that your local spending has a huge impact. Your patronage of Upstate businesses helps ensure local jobs and provides tax revenue that supports schools – our future. Local restaurants are a vital part of our community. Typically, every dollar spent in restaurants generates $2 in sales for other industries, according to the U.S Department of Commerce.

Good times are often as easy as meeting for a meal, hosting a wine tasting or summer cookout, or having a picnic in the park.

Remember to enjoy, and celebrate the fact that your support of these businesses pays big dividends. Bon appétit.

Upstate

FOODIE Guide

PUBLISHER Mark B. Johnston 679.1225

SALES ADMINISTRATION Katherine Elrod

DIRECTOR OF OPERATIONS Alan P. Martin 679.1224

MARKETING REPRESENTATIVES Donna Johnston Nancy Long Pam Putman Charlotte Reid Lenette Sprouse

DIRECTOR OF ADVERTISING Sandra L. Peirce 679.1236 CONTROLLER Terry S. Boger 679.1229 ACCOUNTING COORDINATOR Clarice Hanly 679.1230 CIRCULATION MANAGER David Robinson 679.1240

PRODUCTION MANAGER Holly Hardin 679.1221

CLIENT SERVICES MANAGERS Amy Elliott Anita Harley Drake Jameson Jane Rogers Marjean Short LAYOUT & DESIGN Kristy M. Adair Michael Allen Joel Newcomer

148 River St., Ste. 120 • Greenville, SC 29601 Phone: 864-679-1200 • Fax: 864-467-9809

www.upstatefoodie.com

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

greenville

Adams Bistro

THE ADAMS FAMILY

CHICKEN PESTO SALAD

CHAR-GRILLED FILET

Mon. - Sat. 11 am - 9 pm Dinner Menu 5 pm - 9 pm Enjoy outdoor seating with a view of the downtown skyline Trust your next catered event, corporate or private, to The Catering Company/Adams Bistro. Tasteful, affordable, impressive

221 Pelham Road, Suite 100, Greenville, SC 29615 (between Haywood Road & East North Street)

864.370.8055

American

Ask your server about the daily specials!

Sample Menu Soups, Appetizers and Salads delicious chef made soups, hummus, buffalo shrimp, quesadillas appetizers and pesto chicken, hot & blue and blackened bistro salads

Sandwiches, Burgers and Melts club, veggie pita, philly cheesesteak, red-n-blue, blackened boursin and teriyaki burgers, milo chicken, portabella, and santa fe melts

Stir Fries with Jasmine Rice portabella, chicken, shrimp, beef, scallops and veggie

Steaks and Ribs ribeye and filet, pork ribs half or full rack

Pastas blackened, sweet bbq or mediterranean chicken pasta, chicken parmesan, baked spaghetti

Entrees

T

CASUAL, ECLECTIC ATMOSPHERE

asty, impressive cuisine and friendly service is what you will discover when you step inside Adams Bistro. Enjoy the food prepared by our duo of innovative chefs, Chris and Jason, who combine their culinary talents to create a dynamic dining experience. A convenient location on Pelham Road, just minutes from I-385, downtown and Haywood Mall, makes Adams Bistro the perfect Eastside dining destination. Definitely a must try!

chicken marsala and chicken piccata, fish and seafood, grilled, blackened, broiled salmon, tuna, tilapia, flounder, shrimp scampi, shrimp & scallop piccata

Kids Menu burger, grilled cheese, spaghetti, veggie plate

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

• Upstate Foodie Guide • 2009 • UpstateFoodie.com

Insiders Tip:

7

greenville

American Grocery Restaurant

VOTED BEST DINNER IN TOWN

FARM TO TABLE CUISINE

CHEF JOE CLARKE

Dinner only Tues. - Sat. 5 pm - close Artisan wine list, seasonal cocktails and housemade aquavits Chef’s Tasting Menu available Reservations recommended

732 S. Main Street, West End, Greenville, SC 29601 864.232.7665 www.americangr.com American Seasonal Cuisine

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

Sample Menu fried goat cheese, savoy spinach, sauteed mushrooms, and truffle vinaigrette mussells, roasted garlic cream, smoked paprika oil and grilled bread elderberry glazed quail, arugula, toasted almond and elderberry vinaigrette caw caw creek saltcrusted pork chop, baby turnips, napa cabbage and natural jus carolina mountain trout, field peas, wild mushrooms and basil pistou painted hills ranch hanger steak, potato puree, swiss chard and thyme demi-glace chocolate peanut butter torte with caramel sauce

COZY ATMOSPHERE

L

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

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

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

• Upstate Foodie Guide • 2009 • UpstateFoodie.com

Insiders Tip:

9

greenville

Blockhouse Restaurant and Oyster Bar

1619 Augusta Street, Greenville, SC 29605 864.232.4280 | www.blockhouse.net American SLOW ROASTED PRIME RIB WITH MIXED VEGETABLES

Restaurant: Mon. - Thurs. 11 am - 10:30 pm Fri. - Sat. 11 am - 11 pm Sun. 11 am - 10 pm Bar: Mon. - Sat. 11 am - 2 am Sun. 11 am - 12 am Private dining for up to 33 Full service catering

10

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he Blockhouse has been a local favorite in Greenville since 1981. The goal is to serve the finest quality food available in a casual and relaxed atmosphere. The food is made from scratch using the best ingredients possible. The burgers are hand-patted and soups are prepared daily. All meats are aged and hand-cut in house. Seafood and oysters are shipped in fresh from the coast, and the grilled items are cooked over a hickory wood fire. If you want a fine dining experience in a casual dining restaurant, The Blockhouse is the place and has been for the last 27 years.

When gourmet cooking is the way of living

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

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

1125 Woodruff Rd., Suite 1702 The Shops at Greenridge 864-627-8585

greenville

The Blue Ridge Brewing Company

217 N. Main Street, Greenville, SC 29601 864.232.HOPS | www.blueridgebrewing.com

Casual American Cuisine | Brew-Pub GRILLED TUNA WITH RICE WINE VINAIGRETTE

Mon. - Sat. 11 am - 2 am Sun. 11 am - midnight Voted Best Sunday Brunch in Greenville Greenville’s only brew-pub.

Fresh craft brews made on-site.

12

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

For menu, visit UpstateFoodie.com.

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

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

864-243-9699

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

greenville

The Bohemian

CHEF LAWRENCE W. YEARGIN III

RENDANG CURRY

FREE LIVE CONCERTS

Tues. - Thurs. 11 am - 9:30 pm Fri. - Sat. to 10 pm, bar open late Sunday Brunch 11 am - 2 pm Separate menus for lunch, midafternoon, dinner and brunch Specializing in Belgian Ales; Bloody Mary Bar every Sunday

14

2B West Stone Avenue, Greenville, SC 29609 864.233.0006 www.thebohemiancafe.com

American Contemporary & International Eclectic Cuisine

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

Dinner Entrées International Grill – You choose steak, chicken, pork, shrimp, tuna, salmon, scallops or tofu prepared in one of 5 styles: Bohemian: simple grilled perfection with salt, pepper & olive oil, served with house sauce, homemade potato chips & mixed green salad Moroccan: dry-rubbed with an aromatic blend of North African spices, served with roasted vegetables & couscous, plus harissa hot chile sauce & cool yogurt sauce Mediterranean Chermoula: marinated with fresh herbs, lemon, toasted coriander, white pepper & olive oil, served with sun-dried tomato pesto orzo & grilled asparagus Singapore Percik Barbeque: spicy black barbeque sauce combining over 20 ingredients, served with jasmine rice & crispy fried shallots, sambal chili sauce & cucumber salad Caribbean Jerk: spicy Jamaican marinade, offered regular or habañero hot, served with red & black bean mole & red rice, topped with fried plantains and mango salsa

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

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WARM, ARTISTIC ATMOSPHERE

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

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

$19.00

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

• Upstate Foodie Guide • 2009 • UpstateFoodie.com

Insiders Tip:

15

greenville

Brick Street CafĂŠ

315 Augusta Street Greenville, SC 29601 864.421.0111 www.brickstreetcafe.com American

CHEF SARA WILSON

B

Lunch Mon. - Sat. 11 am - 2:30 pm Dinner Thurs. - Sat. 5:30 pm - 9:30 pm

rick Street Cafe is a unique blend of great food, eclectic atmosphere, and Southern charm. Located in a centuryold brick leather factory. Let Sara and her staff feed and entertain you.

Brick Street Cafe features its own in-house bakery

For menu, visit UpstateFoodie.com.

Live music every Friday night Reservations suggested

We Make Wine Easy 25 Years Experience

From an inexpensive bottle of White to a collectible Cabernet, at Carriage House Wines we make choosing easy. Looking for just a taste? Stop by before dinner for a glass of your favorite blend at our exclusive Wine Bar. With a selection this diverse, we can satisfy even the pickiest wine connoisseur.

864-582-0123 196 West Main Street, Spartanburg | www.carriagehousewines.com Mon.-Thurs. 11-7; Fri. 11-8; Sat. 11-4

Cateechee Golf Club’s Waterfall Grille

APPLE MARTINI

FRIED GREEN TOMATOES

CHEF DENNY MARTIN

Lunch Tues. - Sun. 11:30 am - 2 pm Dinner Tues. - Thurs. & Sun 5:30 pm - 9 pm, Fri. & Sat. 5:30 pm - 9:30 pm Bar Menu Tues. - Sat. 2 pm - 5:30 pm Full service catering

18

140 Cateechee Trail, Hartwell Georgia 30643 706.856.4653 www.cateechee.com

American

Be sure to ask for the chef’s wine recommendation to complement your meal.

Sample Menu Fried Green Tomato Appetizer An original twist on a southern favorite, fried green tomatoes are layered with our home made pimento cheese and finished with roasted red pepper sauce

Shrimp & Grits Fresh jumbo shrimp are sautéed with smoked sausage and sundried tomatoes and finished in a light sherry cream sauce then served over rich and creamy smoked gouda cheese grits

Applewood Smoked Pork Loin This is an all time favorite served with seasonal fruit and berry compotes

Sweet Potato Praline Cheesecake An original creation from our bakery, sweet potatoes are mixed with a light cheesecake batter topped with house made praline pecans resulting in an amazing yet traditional purely southern dessert

C

WARM ATMOSPHERE

asually sophisticated, yet warm and welcoming, best describe the atmosphere at Cateechee’s Waterfall Grille. The bold flavors of Chef Denny Martin’s seasonally inspired menu reflect a belief in the cuisine of today: fresh, eclectic, imaginative, always evolving. The classic American cuisine at the Waterfall Grille is complimented by Cateechee’s extensive wine list, available by the bottle or glass. Cateechee’s Bar is the favorite watering hole for locals and visitors alike.

The Waterfall Grille features high choice beef, all cut in house, and fresh seafood selections, changing weekly.

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

• Upstate Foodie Guide • 2009 • UpstateFoodie.com

Insiders Tip:

19

clemson/seneca

Calhoun Corners

103 Clemson Street Clemson, SC 29631 864.654.7490 www.calhouncorners.com Euro-American LOBSTER ON SHRIMP FRITTER CAKES

L

Exquisite nightly specials and wine features

ocated on a quiet side street just off Highway 123 in an historic two-story building of exposed handmade brick (circa 1893).

Hardwood floors and five original fireplaces add warmth to your dining experience. A unique and diverse menu along with excellent bar selections and friendly, knowledgeable waitstaff are sure to complete a memorable dining experience. Our luxury 2-bedroom dining apartment seats up to 25 and may be rented for private dinners with or without lodging.

Reservations suggested

For menu, visit UpstateFoodie.com.

Dinner Mon. - Sat. 5 pm - 9:30 pm Beautiful historic building with private dining and a luxury 2-bedroom private dining apartment, perfect for football weekends

Wine Club For Ladies (Wow) Wine Dinners/Tastings Chocolatier, Cheese, Jams & Preserves Bridal Gift Registry Leopard Forrest Coffee Cooking & Grilling Classes JA Henckel Knives & Cookware Le Creuset Cookware Shun Knives Fortessa & Reidel Stemware Private Loft Available For Luncheons, Dinners & Private Parties Academy for Young Chefs

kitchenemporiumandgifts.samsbiz.com 303 S. MAIN ST., ANDERSON | 864.225.2021

multiple

CityRange Steakhouse Grill

EXECUTIVE CHEF MOUSSA FONDIO

Mon. - Thurs. 11 am - 11 pm Fri. 11 am - 11 pm Sat. 12 pm - 11 pm Sun. 11:30 am - 9 pm Dinner served all day, Lunch until 4 pm Reservations accepted Happy Hour Mon. - Sat. 4 pm - 9 am

PORTABELLA MUSHROOMFILET MIGNON

615 Haywood Road, Greenville, SC 29607 864.286.9018 www.cityrange.com 774 Spartan Blvd., Spartanburg, SC 29301 864.327.3333 www.cityrange.com

American

BANQUET ROOM

Private and corporate dining available; unique and healthy children’s menu as well.

Sample Menu Black & Blue lightly blackened tenderloin medallions, pan-seared, layered with blue crab cakes, topped with béarnaise sauce blend, served with garlic romano mashed potatoes & asparagus

$23.95

Portabella Mushroom Filet Mignon, 9oz top choice thick center cut filet, enhanced with our portabella mushroom sauce

$25.95

Seared Salmon & Greens seared fresh atlantic salmon on top of basil vinaigrette laced greens, focaccia bread and creamy cucumber dill salad

$9.95

Champagne Shrimp Ravioli ricotta cheese stuffed raviolis in a light champagne cream sauce, sautéed jumbo shrimp, mushrooms, fresh fennel & leeks

$16.95

Bourbon Pecan Chicken

C

WARM, WELCOMING AMBIENCE

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

marinated boneless, skinless chicken breasts, pecan coated, flash fried then baked, bourbon pecan cream sauce, served with garlic romano mashed potatoes & sautéed green bean garnish

$17.95

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

• Upstate Foodie Guide • 2009 • UpstateFoodie.com

Insiders Tip:

23

greenville

Coal Fired Pizza

CHEF CARLOS ECHEVERRI

ENOMATIC WINE SERVING SYSTEM

WINE BAR

Mon. - Thurs.

4 pm - 11 pm Fri. 4 pm - 2 am Sat. 4 pm - 12 am Outdoor seating Enomatic Wine Serving System

8595 Pelham Road Greenville, SC 29615 864.329.0400 www.coalfiredpizza.com

Contemporary Italian Cuisine

Unique wine tasting using a state-of-the-art wine dispensing machine. Just push button, pour, and sip.

Dinner Entrées Porcini Ravioli

porcini mushroom filled ravioli with a pureed white & black truffle cream sauce

$19

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

$20

Zuppa de pesce

lobster, shrimp, scallops, salmon, clams, mussels & calamari in a light tomato shellfish saffron broth

$32

Quattro Formaggi

fresh mozzarella, fontina, mozzarella di bufula, parmigiano reggiano, extra virgin olive oil

Small Pizza $13, Large $18 Parioli

pan seared veal chop with braised vegetables and a porcini dijon mustard sauce

$33

Papardelle Vodka

pasta strips with fresh tomato, cream, vodka, sweet peas and basil

$16

Filet Gorgonzola

A

INTIMATE BISTRO

t Coal Fired Pizza Co., Chef Carlos Echeverri creates authentic Italian cuisine that will take you to another time, another place, another country. Step inside the beautiful restaurant or dine al fresco on the veranda. The menu features gourmet coal fired pizzas and sublime dishes including veal, steak, fresh seafood and inventive pasta. Coal Fired Pizza Co. is the only restaurant in the Upstate to feature an Italian wine serving system. This unique system allows you to taste premium wines that are often only sold by the bottle.

Taste the essence of Italy and feel transported.

6 oz. prime filet of beef with gorgonzola, cognac, & cream

$29

Pollo Francese

breast of chicken sauteed with white wine, lemon & butter

$17

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

• Upstate Foodie Guide • 2009 • UpstateFoodie.com

Insiders Tip:

25

greenville

Cornbread to Caviar

221 North Main Street Greenville, SC 29601 864.529.4499 www.cornbreadtocaviar.com American DOWNTOWN’S NEW OBSESSION

Thurs., Fri., Sat. 5 pm - 9 pm Sunday Brunch 11 am - 4 pm Outdoor patio on Main Street Full service catering Reservations suggested

26

L

ocated directly across from the Hyatt Hotel in Greenville’s beautiful downtown district, Cornbread to Caviar at 221 North is Downtown’s New Obsession! From Sunday brunch outside on our patio on Main Street to enjoying friends inside our contemporary designed dining room and martini/wine bar, our talented, experienced and professional staff promise to make your visit memorable.

For menu, visit UpstateFoodie.com.

/

local fruits & other favorites

Strawberries . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . April – late June Nectarines . . . . . . . . . . . . . . . . . . . . . . . .early May – mid-September Peaches . . . . . . . . . . . . . . . . . . . . . . . . . .early May – mid-September Plums . . . . . . . . . . . . . . . . . . . . . . . . . . . .early May – mid-September Blackberries . . . . . . . . . . . . . . . . . . . . . . . . . . . . early June – mid-July Blueberries . . . . . . . . . . . . . . . . . . . . . . . . . . . .late June – late August Figs . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . mid-July - mid-September Pears. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . mid-July – October Apples . . . . . . . . . . . . . . . . . . . . . . . . .mid-August – early December Grapes, Muscadines . . . . . . . . . . . . . . . . . . . . . September – October Grapes, Scuppernong. . . . . . . . . . . . . . . . . . . . . . mid to late summer Herbs . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . Spring and Fall Honey . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . Spring and Fall Peanuts . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . August – October Pecans . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . November – January Cantaloupe . . . . . . . . . . . . . . . . . . . . . . . . . . . mid-June – mid-August Honeydew . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . June – August Watermelon . . . . . . . . . . . . . . . . . . . . . . . . . . . mid-June – September

greenville

Corporate Deli

115 Pelham Road Greenville, SC 29615 864.233.0492 fax 864.233.0493 American CHICKEN ROMANO MELT

Breakfast Mon. - Fri. 7 am - 10:30 am Lunch Mon. - Sat. 11 am - 2:30 pm Full service catering for any event Dining room is available for evening rental

28

K

elley & Manny Paouris are the proud new owners of Greenville’s finest deli restaurant. Home of the famous Chicken Romano Melt. the Corporate Deli offers the finest quality meats, deli sandwiches, pitas, salads and made-from-scratch soups. The new breakfast menu featuring the Deli Breakfast Platter, Cathead Biscuit and other breakfast sandwiches, is a perfect way to start your day. The courteous staff is eager to serve you!

For menu, visit UpstateFoodie.com.

/

A PPROX I M AT E H A RV EST DAT ES

local vegetables

Greens, Spring. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . January – May Asparagus . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .mid-March – May Cabbage, Spring . . . . . . . . . . . . . . . . . . . . . . . . mid-April – mid-June Onions, Spring . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . April – June Peas, English/Green/Spring. . . . . . . . . . . . . . . . . . . .mid-April – May Beans, Snap . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .May – October Broccoli . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . May – mid-June Potatoes, White . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .May – July Onions, Bulb. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .May – October Tomatoes . . . . . . . . . . . . . . . . . . . . . . . . . . . . . mid-May – September Squash, Yellow . . . . . . . . . . . . . . . . . . . . . . . . mid-May – mid-October Zucchini . . . . . . . . . . . . . . . . . . . . . . . . . . . . . mid-May – mid-October Beans, Butter/Lima . . . . . . . . . . . . . . . . . . . . . . . . . . . .June – October Corn, Sweet . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . June – August Cucumbers . . . . . . . . . . . . . . . . . . . . . . . . . . . . June – mid-November Eggplant. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . mid-June – August Peas, Crowder/Field/Purple Hull. . . . . . mid-June – mid-September Peppers . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . mid-June – September Artichokes . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . July Okra . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .mid-July – frost Squash, Winter . . . . . . . . . . . . . . . . . . . . . . . . . . . .August – November Cabbage, Fall. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . September Greens, Fall . . . . . . . . . . . . . . . . . . . . . . . . . . September – December Potatoes, Sweet . . . . . . . . . . . . . . . . . . . . . . . September – December Pumpkins . . . . . . . . . . . . . . . . . . . . . . . . September – mid-November

greenville

Davani’s Restaurant

1922 Augusta Street, Ste 111A, Greenville, SC 29605 864.373.9013 | www.davanis.net Italian ROCKY DAVANI

F

Glass-enclosed private dining room available for parties up to 24

ine dining restaurant with cozy seating for up to 65 people located in historic area of Greenville. The Davani’s menu offers continental cuisine with old-world classic French and Italian dishes made with premium cuts of meat, freshest seafood and local ingredients and house-made pastas. To complement, an extensive wine list from around the world will delight wine lovers. Plus, there is a private dining room available for parties up to 24.

Reservations suggested

For menu, visit UpstateFoodie.com.

Mon. - Thu. 5:30 pm - 10 pm Fri. - Sat. 5:30 pm - 10:30 pm Historic Augusta Road area Extensive wine list from around the world

SHOPPI NG LO CA

Beechwood Farms . . . . . . . . . . . 184 Bates Bridge Road .

Cider House . . . . . . . . . . . . . . . 1070 N. Highway 25 . . .

Dillards Farms . . . . . . . . . . . . . . 504 S. Buncombe Road.

Family Farms . . . . . . . . . . . . . . . 102 Beechwood Road. .

Happy Cow . . . . . . . . . . . . . . . . 330 McKelvey Road . . .

Mauldin Open Air Market. . . . . 699 E. Butler Road . . . .

Robison Farms . . . . . . . . . . . . . . 1344 Rutherford Road .

Sandy Flat Berry Patch . . . . . . . 4715 Locust Hill Road. .

Tomato Vine. . . . . . . . . . . . . . . . 4120 Old Buncombe Ro

F I N DI NG T H E LO CA

Fresh produce travels an average of 1,500 miles b your grocer. For great produce and dairy that is righ check out this list of local farms and visit localharves Baker’s Acres Ranch Anderson, SC

Happy Cow Creamery Pelzer, SC

R E

Barefoot Farms of Belton Belton, SC

Hardy Berry Farm Anderson, SC

S A

Healthy Farms Taylors, SC

T S

Lost Marbles Farm Pickens, SC

W T

Bee Well Honey Farm & Natural Market Pickens, SC Blue Skies Organic Farm & Nursery Easley, SC

Merciful Hearts Farm Pelzer, SC

greenville

Devereaux’s

THE VINTAGE ROOM

ROASTED RACK OF LAMB

CHEF STEVEN GREENE

Sun., Tues. - Thurs. 5:30 pm - 9 pm Fri. - Sat. 5:30 pm - 10 pm Devereaux’s offers both five and 10-course Chef’s Tasting Menus for those looking for the ultimate food experience Live music in the Lounge at Devereaux’s on Friday and Saturday evenings

25 East Court Street, Greenville, SC 29601 864.241.3030 www.devereauxsdining.com

Contemporary American

If you like vegetarian, the chef offers a nightly vegetarian selection or can create a 5-course tasting menu.

Sample Menu Organic Beet Salad smoked trout, compressed asian pear, lemon-tarragon mousse

$10

Seared Maine Sea Scallops turnip puree, ragout of english peas, truffle jus

$15

Farm Raised Muscovy Duck napa cabbage, duck sausage, blood orange marmalade, massaman curry

$27

48 Hour Beef Shortrib bok choy, baby carrots, snow peas, peanuts, ginger-mustard glaze

$34

Proscuitto Wrapped Bigeye Tuna brown butter gnocchi, smoked tomatoes, asparagus, wild mushrooms

$32

Roasted Rack of Lamb english peas, melted leeks, apricot jam, spiced apricot bbq

$38

D

COZY ATMOSPHERE

evereaux’s is fast becoming recognized as a premier culinary establishment in the state. The restaurant is located in a century-old cigar factory that has been transformed to provide a warm, relaxed atmosphere with outside patio seating and private dining in the Vintage Room. The friendly, highly-trained staff will serve you from Chef Steven Devereaux Greene’s contemporary American menu, which features French, Asian and Southern-influence dishes. Devereaux’s provides complimentary valet parking and a non-smoking environment.

Espresso Crème Brulee chocolate biscotti

$8

Above is a sample of our menu.

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

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

• Upstate Foodie Guide • 2009 • UpstateFoodie.com

Insiders Tip:

33

greenville

Fonda Rosalinda’s

ROSALINDA

SHRIMP & MANGO HABANERO SAUCE

Lunch Mon. - Fri. 11 am - 3 pm Dinner Wed. - Sat. 5 pm - 9 pm Fri. until 10 pm Voted best Mexican restaurant in Beat 2007

A dining experience unlike any other – The Journal

34

1124 North Pleasantburg Drive Greenville, SC 29607 864.292.7002

Gourmet Mexican

LAMB SHANK

Don’t forget to ask for Rosalinda’s daily fresh margaritas.

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

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

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

Pollo Fundido grilled chicken breast with tasty cheese sauce and vegetables

Chuleta de puerco en chile jalapeno pork chop in jalapeno

Carne Asada a la mexicana grilled Rib eye topped with a tasty mexicana style sauce

Barbacoa en adobo lamb shank prepared in a tasty pepper sauce with potatoes

B

COZY ATMOSPHERE

ienvenido a Rosalindas ..... where your taste buds welcome Mexican cuisine one by one! The music and atmosphere will allow you to sit back and enjoy an unforgettable evening. Rosalinda’s uses the freshest ingredients when mixed with original recipes which allow you to travel from the tropical beaches to the kitchen at grandma’s house. Don’t forget the margaritas to complement your experience! !Buen provecho!

Camarones al mango habanero shrimp in mango habanero sauce

Chile en Nogada poblano pepper filled with beef and topped with creamy sauce

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

• Upstate Foodie Guide • 2009 • UpstateFoodie.com

Insiders Tip:

35

anderson

The Galley Restaurant

CHEF STANLEY HAMPTON

SHRIMP CAKES

OUTDOOR DINING

Tues. - Sat. 5 pm - 10 pm Tapas dishes from a woodstone oven Banquet facilities Open-air courtyard

Portman Marina 1629 Marina Road, Anderson, SC 29625

864.287.3215 | www.portmanmarina.com 36

Traditional American Cuisine

The freshest and highest quality ingredients produce the best results.

Sample Menu Poached Pear Salad

mixed field greens, candied walnuts, blue cheese wedge and orange vinaigrette

$6.95

Shrimp Cakes

with a lemon caper sauce served with mixed greens

$7.95

Seared Scallops served with wilted spinach

$9.95

Cedar Plank Salmon with a jezebel sauce served with asparagus

$7.95

Prime Rib

traditional slow-roasted prime rib of beef

Ten-ounce $16.95 Fourteen-ounce $19.95 Rack of Lamb

herb crusted flame-broiled rack of lamb

$19.75

Medallions of Tenderloin with Shrimp

E

MARINA ATMOSPHERE

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

grilled filet covered with sautéed mushrooms, scallions and herbs with sautéed shrimp

$18.50

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

• Upstate Foodie Guide • 2009 • UpstateFoodie.com

Insiders Tip:

37

greenville

The Great Bay Oyster House

109 E. Poinsett Street, Greer, SC 29651 864.879.1030 | www.thegboh.com Seafood GRILLED TUNA STEAK

Lunch Mon. - Sat. 11:30 am - 2 pm Dinner Mon. - Thurs. 5 pm - 9:30 pm Fri. - Sat. 5 pm - 10 pm Sushi Mizu, Sushi Bar and Hibachi Grille Live music Fri. & Sat. nights Reservations suggested

38

W

ith a neighborhood feel and lively atmosphere reminiscent of the low country, The Great Bay Oyster House is more than the name suggests. Along with the finest seafood in the Upstate, its diverse menu features high-quality burgers, steaks, chicken and pork that will be sure to reel you in. The addition of a new sushi bar and hibachi grille, Sushi Mizu, rounds out a complete menu offering for anyone’s tastes.

For menu, visit UpstateFoodie.com.

What’s your cup of tea?

Upstate Foodies want to know.

Just share five reviews online and it will be T-time for you. Receive a free “Feed your inner FOODIE” T-shirt with five approved reviews for different restaurants.

Feed your i n

FOO

ner

DIE

Foodie UpstateFOODIE.com

greenville

High Cotton, Maverick Bar & Grill

BEEF CARPACCIO

EXECUTIVE CHEF ANTHONY GRAY

Dinner 7 nights beginning 5:30 pm Sunday brunch 10 am - 2 pm

CERTIFIED WILD AMERICAN SHRIMP AND GRITS

Panoramic views of Reedy River

Reservations suggested

550 South Main Street at RiverPlace, Greenville, SC 29601 864.335.4200 www.high-cotton.net

40

Southern Cuisine

Private dining for 10 to 100

Bar menu 4 pm to close with items under $10.

Sample Menu Buttermilk Fried Oysters arugula, green goddess dressing

$11

Tuna Tartare Stuffed Avocado ginger shallot dressing, Napa cabbage, wasabi sesame seeds

$12

High Cotton Charcuterie Plate saucisson, terrines and rillettes, mustards, pickles, grilled baguette

$15

Keegan-Filion Farms Roast Chicken Breast crispy fried leg, Sea Island red peas, grilled okra, Carolina Gold rice, natural poultry jus

$22

Sautéed Carolina Trout “Oscar” sweet jumbo lump crab meat, grits, tiny green beans, tarragon aioli

$24

Fudge Farms Bone-In Pork Rib Chop

A

PANORAMIC VIEWS OF THE REEDY RIVER

t High Cotton, enjoy Lowcountry and Southern regional cuisine served with gracious hospitality in downtown Greenville. Dine in one of our attractive dining rooms each with views of the Reedy River, or grab a seat at the spacious bar. Open seven nights a week for dinner as well as on Sunday for jazz brunch.

Private group dining is available day or night.

Whether you come alone or with a group, to dine or enjoy a burger and some live music, you’ll experience the comfortable abundance of that time-honored phrase - what it means to be in High Cotton.

sautéed crawfish, asparagus, roasted spring onions, smoked bacon hollandaise

$26

Angus Rib-Eye $27

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

• Upstate Foodie Guide • 2009 • UpstateFoodie.com

Insiders Tip:

41

multiple

Justin’s Steakhouse

RIBEYE STEAK

ROASTED RACK OF LAMB

Lunch 11:30 pm - 4:30 pm Happy Hour 4 pm - 7 pm Dinner Mon. - Thur. 5 pm - 10 pm Fri. - Sat. 5 pm - 11 pm

Catering

Greenville 115 Pelham Road (864.322.2626) Spartanburg 148 W. Main Street (864.573.5570) www.justinssteakhouse.com

42

Casual Fine Dining

Patio and private dining

NUT-ENCRUSTED SALMON

Reservations recommended. Patio Dining, Private Dining, and Catering available.

Sample Menu Smoked Mozzarella melted mozzarella cheese with sautéed asparagus, crimini mushrooms, sundried tomatoes and garlic

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

22oz Bone-In Ribeye a beautifully marbled 22oz cowboy cut

Roasted Rack of Lamb new zealand frenched rack of lamb served medium-rare with a pomegranate reduction

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

Chocolate Mousse classic anglaize french confection made from belgian dark chocolate

Happy Hour Specials

W

WARM AND INTIMATE ATMOSPHERE

ith customers so regular they feel like relatives, Justin’s Steakhouse has redefined “family restaurant.”

The tables are set with white linen.

The cuisine is sophisticated offering up only the finest steaks and seafood. The wine list has over 200 wines available and the desserts are award winning. Despite these fine dining credentials, Justin’s Steakhouse has created an atmosphere so warm, so intimate, that patrons often feel they’re eating at a friend’s house!

$5 martinis $3.50 house wine Late Night Bar Menu at Pelham Road

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

• Upstate Foodie Guide • 2009 • UpstateFoodie.com

Insiders Tip:

43

greenville

The Lazy Goat

OUTDOOR PATIO

LAZY PAELLA

Mon. - Thurs. 5 pm - 10 pm Fri. - Sat. 5 pm - 11 pm Mon. - Sat. 11:30 am - 2:30 pm The patio is a perfect place to enjoy great food with amazing views of the Reedy River and Peace Center Amphitheater For the most engaging “Goat” experience, ask your server about the “Blue Chair”

170 Riverplace, Greenville, SC 29601 864.679.5299 (LAZY) www.thelazygoat.com

Mediterranean

CHEF VICTORIA MOORE

Thursdays feature a special regional menu from the chef and half price on select bottles of wine.

Sample Menu Moroccan Lamb braised shank, warm pita, cucumber yogurt, plantain chips

$8

Fried Goat Cheese pistachio dust, and honey drizzle

$6

Toasted Garlic Shrimp blistered tomatoes, feta, ouzo, arugula

$9

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

$19

Crisp Mediterranean Branzini crushed fingerlings, shaved fennel, charmoula

$18

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

$15

Wood Fired Pizza

T

BEAUTIFUL VIEW OF REEDY RIVER

he Lazy Goat, in Greenville’s West End, is a Mediterranean-themed restaurant with a menu featuring global influences from Spain, Morocco, Italy, France, Greece, Africa and the Middle East. Chef Vicky Moore and her team are known for a “made from scratch” approach to cooking — from the “zahtar” on the table to the house-made pasta, every item that is served is almost exclusively made by the culinary team. Chef Moore encourages “social dining” and wants her patrons to share conversation, as well as her dishes, at her tables.

crumbled fennel sausage, caramelized onions, crushed chile

$10

Above are samples of our menu. Dishes are subject to change with the seasonality and availability of product and ingredients.

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

• Upstate Foodie Guide • 2009 • UpstateFoodie.com

Insiders Tip:

45

greenville

MaryBeth’s

500 East McBee Suite 109 Greenville, SC 29601 864.242.2535 | www.marybethsatmcbee.com American SCOTTISH SALMON W/ PORT WINE REDUCTION

Breakfast & Lunch Mon. - Sun. 7 am - 3 pm Dinner Thurs. - Sun. 5:30 pm - until Outside seating Private party rooms available

M

ary Beth’s serves breakfast seven days a week, all day long; offers a lunch menu that starts at 10:30 in the morning; and serves dinner Thursday, Friday and Saturday evenings. The owners have worked hard to establish a reputation of excellence in both food and service. There’s plenty of parking available.

For menu, visit UpstateFoodie.com.

46

Affordable. Healthy. Homemade • • • •

whole wheat gourmet pizzas all-natural rotisserie chicken & turkey baked sweet potato fries baked ziti with tomato sauce & olive oil

• • • •

dark chocolate brownie fresh baked breads wraps & quesadillas all-natural juices

inergyfood.com • 228.8888

Exit 31 off I-385 - Just 10 minutes from downtown Greenville.

Located inside LivN Nsidout.

5/7/09 8:41:15 AM

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

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

• Upstate Foodie Guide • 2009 • UpstateFoodie.com

3.76_FOOD Ad.indd 1

47

anderson

Nami Asian Bistro

CHEF TSUTOMU FUKUHARA

SUSHI PLATTER

BANQUET ROOM FOR EVENTS

Tues. - Sat. 5 pm - 10 pm A selection of fine wines, saki and cocktails Complete sushi menu Outdoor patio dining

48

Portman Marina 1629 Marina Road Anderson, SC 29625 864.287.3219 www.portmanmarina.com

Traditional Japanese Cuisine

Only purchase from knowledgeable and trusted purveyors of fish.

Sample Menu Samurai Roll spicy tuna roll panko breaded & fried topped with layers of fresh sliced spicy tuna

$9.75

Spider Roll soft-shell crab tempura, avocado, lettuce, cucumber, orange caviar, nami sauce

$8

Portman Roll salmon, barbecue eel, tempura crunch, avocado, nami sauce

$8

Geisha Roll spicy crab, avocado, cucumber topped with seaweed salad, orange caviar & nami sauce

$9

Mahi-Mahi baked fresh mahi topped with king crab and nami sauce finished with our chef made teriyaki sauce

$16.25

Marinated New York Strip

D

GREAT ATMOSPHERE

elight in superb authentic Japanese cuisine in a beautiful waterfront setting. Nami, which translates as “wave,” offers traditional Japanese cuisine created by Chef Tsutomu Fukuhara including a complete sushi menu, small dishes, and special chef’s selections. Fukuhara is a master chef from Nara, Japan and has worked in top traditional Japanese-style restaurants in Dallas, Atlanta, and Greenville. Nami offers outdoor dining and three private dining rooms for small parties.

grilled twelve ounce new york strip marinated in red wine miso and yaki niku

$16.75

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

• Upstate Foodie Guide • 2009 • UpstateFoodie.com

Insiders Tip:

49

greenville

Northampton Wine Café

CHEF ELIZABETH BARDSLEY

VEAL CHOP

Dining 5 pm - 9 pm Retail 9 am - 9 pm Lunch Sat. 11:30 am - 3:30 pm Closed Sunday Classically prepared varied menu 2,500 premium wines at retail + $10/bottle

& Wine Café

THE WINE BAR

211-A East Broad Street Greenville, SC 29601 864.271.3919 northamptonwines.com

Eclectic Cuisine & Changing Menu of Classic Dishes

No corkage before 6 pm in the bar or restaurant.

Dinner Entrées Lobster Aráncini crispy “little oranges” of lobster risotto

Lump Crab Cake with napa cabbage slaw and ginger soy remoulade

Prime Strip Steak with potato gnocchi and smoked salt & pepper butter

Scottish Salmon with country olive tapenade and swiss chard

Maine Scallops pan-seared jumbo maine scallops with english “mushy peas” and a sweet curry cream sauce

Mixed Grill south carolina quail, venison sausage, and australian lamb chop with bordelaise sauce

Filet Mignon certified angus beef with yukon gold potato croquette and caramelized shallots House Made Desserts, Ice Creams & Sorbets

C

ELEGANT DINING ROOM

hef Elizabeth Bardsley creates classic and contemporary, wine-centric cuisine from fresh, local, and specialty ingredients. Choose from nearly 20,000 bottles of premium wine from around the world for a perfect match. Although reservations are suggested for the elegant main dining room, casual dining is offered at the bar and patio.

“The Wine Room” seats up to 40 for private dining. The Wine Cafe often hosts wine dinners with visiting winemakers.

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

• Upstate Foodie Guide • 2009 • UpstateFoodie.com

Insiders Tip:

51

greenville

Open Hearth Steak House

JIMMY & PAULA STARR MELEHES

CHARCOAL BROILED STEAKS

Mon. - Thurs. 5:30 pm - 9:30 pm Fri. - Sat. 5:30 pm - 10 pm Private dining rooms available Family owned & operated since 1959

2801 Wade Hampton Blvd.

Greenville, SC 29687 864.244.2665

52

American Continental Cuisine

CHEF WILLIAM BROWN

Ask about Jimmy’s current wine specials.

Sample Menu Cowboy Steak certified angus 20oz. bone in rib eye

$32 Filet & Crab Cake topped with asparagus spears and bearnaise sauce

$32 Filet Mignon an 8oz. steer tender wrapped in bacon

$24 Rib Eye a thick, marbled 12oz. steak, certified angus

$21 New York Strip a 14oz. certified angus sirloin steak

$25 Pan-Sautéed Jumbo Lump Crab Cakes served with a creamy remoulade $20

F

QUIET, INTIMATE ATMOSPHERE

amily owned and operated since 1959, The Open Hearth Steak House offers American Cuisine in a quiet, intimate atmosphere. Choose from a menu with a great selection of aged steaks, fresh seafood, chicken and chops, perfectly cooked over a real charcoal fire. The delicious homemade desserts will be the perfect ending to a perfect meal. The Melehes family and their loyal staff have carried on the family tradition of offering great service, quality food and wine at a good price.

Pecan Encrusted Trout light tarragon sauce drizzled on top $19

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

• Upstate Foodie Guide • 2009 • UpstateFoodie.com

Insiders Tip:

53

clemson/seneca

Paesano’s Italian Restaurant

1727 Blue Ridge Blvd., Seneca, SC 29672 864.882.3368 www.paesanositalian.com Italian FRANK MESSANA, OWNER/CHEF

Tues. - Thurs. 5 pm - 9:30 pm Fri. - Sat. 5 pm - 10 pm Smoke-free dining rooms with outdoor patio seating Wine tastings & catering

54

E

xperience the essence of Italy in beautiful Seneca! Step into Paesano’s Italian Restaurant and the aroma will put you in the mood for an authentic Italian meal. Choose from a large selection of made-to-order dishes of veal, chicken, beef and seafood. Italian specialties include pizza, calzones, and of course, pasta! The vast wine list has a wine to accompany every meal, and the homemade Italian desserts are the perfect ending to your dining experience.

Exclusive supplier of The Culinary Institute of America products

t baskets gifts • Gif e u iq n U to $25 • ce or ours d from $9 e c ri p s t your pla e a ts n Win e v e stings • Tasteful t Wine Ta h ig N y a • Thursd house! ith a club ation! w b lu C e only Win ore inform Join the our website for m enville it re Call or vis ineStyles.net/G 511 www.W 864-675-9 le il v n e re ad, G elham Ro 3935-F P

• Upstate Foodie Guide • 2009 • UpstateFoodie.com

Appliances, Kitchenware and more...

659 S. Main Street, West End Greenville, SC 29601 864.250.0091 theCooksStation.com

55

greenville

The Peppermill

DINING ROOM

SALMON LUIS

Lunch Mon. - Fri. 11:30 am - 2 pm Dinner Mon. - Sat. 5:30 pm - 10 pm Closed Sundays Greenville’s Uptown Obsession for over 22 years

56

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

Continental, International

AMERICAN KOBE RIBEYE

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

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

$13

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

$12

American Kobe Ribeye hand cut from the wagyu cattle

Market Price

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

$36

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

$26

S

BAR AREA

tax Peppermill has been serving the best steaks and freshest seafood in Greenville since 1986. The talented, experienced, professional staff promises to make every dining experience memorable. A new menu boasts many choices: exclusive Large Cold Water Lobster Tails from Madagascar, Hawaiian Mong Chong, authentic Chilean Sea Bass, Kobe Ribeye, Bone-in Filet Mignon, and Prime New York Strip, to name a few. The Peppermill has come of age, and like a great wine, has matured to perfection.

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

$14

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

• Upstate Foodie Guide • 2009 • UpstateFoodie.com

Insiders Tip:

57

greenville

Peter David’s Fine Cuisine

PETER DAVID FINAZZO

HERB CRUSTED RACK OF LAMB

ARTICHOKE FRITTERS

Tues. - Fri. 11 am - 2:30 pm Fri. & Sat. 6 pm - until Other dining hours upon request Corporate Nights Mon. - Thurs. evenings Private dining seats up to 100 Cocktails & hors d’oeuvres for up to 150 Gourmet Catering Inc. has been in business for over 35 years!

921 Grove Road Greenville, SC 29605 864.242.0404 www.peterdavids.com

Euro-American Cuisine

Ask your server about Italian Night.

Sample Menu Artichoke Fritters tender mediterranean artichokes gently tossed in a delicate batter fried golden, dusted with asiago and served with garlic butter for dipping

$8.95 appetizer

Escargot Bourguigon tradition at its best, baked in their shells with white wine, garlic and clarified butter accompanied by peter’s toasted bread

$9.50 appetizer Filet Mignon Florentine

aged center cut beef tenderloin seasoned to perfection and grilled over open flames served atop sautéed spinach and accompanied by mashed potatoes garnished with sauce bordelaise

$29.95

Rack of Lamb herb crusted and grilled over open flame to temperature accompanied double cut with mushroom roasted potato and vegetable du jour

$29.95

Penne Pasta Angelina

F

EAST DINING ROOM TWO

rom the moment you enter Peter David’s elaborately engraved front door, you know you have entered a place where dining is still an art. Soft colors, gleaming brass and shiny wood set the elegantly casual tone. Due to the restaurant’s quiet ambience and spaciousness between tables, it is an excellent place for business lunches.

The combination of an extensive wine list and excellent food, service and ambience help create memorable meals that have a continental flair with an Italian influence. That’s what has kept Peter David’s cliental coming back for the past 23 years.

al dente penne, tossed with succulent jumbo coastal shrimp gently tossed with mediterranean artichoke hearts and fresh seasonal vegetables in olive oil and garlic garnished with fresh basil

$21.95

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

• Upstate Foodie Guide • 2009 • UpstateFoodie.com

Insiders Tip:

59

clemson/seneca

Pixie & Bill’s

1058 Tiger Blvd.

Clemson, SC 29631 864.654.1210 www.pixieandbills.com Euro-American GRILLED SALMON AND SEARED SEA SCALLOPS

Lunch Mon. - Fri. 11:30 am - 1:30 pm Dinner Mon. - Sat. 5:30 pm - 9:30 pm Private dining up to 90 and second private dining room up to 35 Clemson’s original fine dining establishment since 1975 Reservations suggested

C

omfortable, classic dining rooms with fireplaces and glass porch seating.

Pixie & Bill’s offers a full service bar where Clemson fans and alumni have gathered for over 30 years. The smaller private dining room is the perfect setting for business meetings or celebrations up to 35 guests.

Candlelight ambience is a perfect match with Pixie & Bill’s diverse menu and wine list. Our chef’s specials change nightly. Come enjoy!

For menu, visit UpstateFoodie.com.

Any way you make it, it’s always perfect.

2222 Augusta St. • 864-233-5449 Greenville (next to Foxfire & Talbots) 2131 Woodruff Rd. • 864-234-5684 Greenville (next to Big Lots) Opening July, 2009

• Upstate Foodie Guide • 2009 • UpstateFoodie.com

420 Q. The Parkway • 864-848-1896 Greer (near Thornblade)

61

greenville

Rick Erwin’s West End Grille

CHEF JASON MCCARTHY

FILET & LOBSTER

Mon. - Sat. 5 pm until Bar opens at 4 pm Named one of the Top 50 Restaurants in the U.S. by OpenTable.com Our beef comes from only the top 8% of all the world’s beef Reservations suggested

648 South Main Street, Greenville, SC 29601 864.232.8999 www.rickerwins.com

American

MARTINIS

Ask about the daily Featured Wines.

Sample Menu Fried Calamari tender squid lightly dusted with flour and deep fried, tossed in sweet and sour, finished with parmesan cheese and served with a vietnamese chili aioli

$11

Grilled Lamb Salad herb & goat cheese crusted lamb chops served over baby greens with a balsamic vinaigrette

$16

Certified Angus Filet 7oz, 11oz $26, $34 12oz Dry Aged Delmonico $36 Stuffed Flounder fresh filet of flounder stuffed with crabmeat and served over creamy grits and a chimichurri sauce

$19

Crab Cakes made from fresh jumbo lump crab meat served with crawfish risotto, sautéed julienne vegetables and burre blanc

R

INVITING AMBIENCE

ick Erwin’s West End Grille, situated in Greenville’s historic West End, is committed to serving only the finest of everything. Recently named one of the Top 50 Restaurants in the United States

by OpenTable.com, Rick’s signature dishes are USDA Prime and Certified Angus beef. Couple those with the freshest seafood delivered daily and many Wine Spectator Awards, and it’s easy to see why nobody eats at Rick Erwin’s just once.

$23

Carnegie Deli Cheesecake $9

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

• Upstate Foodie Guide • 2009 • UpstateFoodie.com

Insiders Tip:

63

greenville

Rio Grille

802 South Main St., Greenville, SC 29601 864.335.5055 | www.riogrille.com Brazilian SIZZLING HOT MEATS

Lunch Thu. - Fri. 12 pm - 2 pm Sat. 1 pm - 3 pm Dinner Mon. - Sat. 5 pm - until Sun. Closed Unique interactive dining experience A slice of South American life 64

R

io Grille’s traditional all-you-can-eat dining experience features continuous tableside service of the finest cuts of beef, pork and poultry. The sizzling hot meats are presented by the servers in a rotating fashion on the actual cooking skewers and then each selection is cut and plated right at your table. Completing your dining experience is a delicious salad bar buffet.

For menu, visit UpstateFoodie.com.

RECIPES

   

Grilled Romaine, Bacon, Blue Cheese and Creamy Herb Dressing American Grocery Seafood Gumbo Chef Charlie McMullen | Blockhouse Fish Tacos Chef Rich Flagg | Blue Ridge Brewing Company Hummus Exec. Chef & Owner Lawrence W. Yeargin, III | The Bohemian Pistachio and Ancho Chile Rubbed Swordfish Executive Chef Moussa Fondio | City Range Salmone di la notte Chef Carlos Echeverri | Coal Fired Pizza Grilled Ancho Chile and Cilantro Chicken Breasts Chef Mark Pollard | Cook’s Station Ravioli Woodsman Davani’s Roasted Rack of Lamb Executive Chef Steven Greene | Devereaux’s

Herb Crusted Flame-Broiled Rack of Lamb Chef Stanley Hampton | The Galley Handlebar Salsa Chef John Powers | The Handlebar Okra, Tomato and Ham Soup Chef Anthony Gray | High Cotton

UPSTATEFOODIE.COM For the complete recipe from each of our featured chefs, and more, visit us online.

Peanut Butter & Jelly Cones Chef John Malik | inergy at LivN Nsidout Wellness Complex Blackened Scallops Dijon Edwardo Vidal | Justin’s Steakhouse

• Upstate Foodie Guide • 2009 • UpstateFoodie.com

Fried Cheese with Sesame Seeds Rosalinda Sala | Fonda Rosalinda’s

65

clemson/seneca

Rudy’s

113 Ram Cat Alley Seneca, SC 29678 864.886.7839 www.rudysonramcat.com Euro-American ROSEMARY CRUSTED LAMB CHOPS

Tues. - Sat. 5 pm - 9:30 pm Private dining for up to 50 Very eclectic menu with lots of appetizer and small plate selections Reservations suggested

66

R

udy’s on Ram Cat is a culmination of the owners’ many years in the restaurant business. The menu and atmosphere lend themselves to whatever your dining pleasure, from classic steaks, seafood, pasta and lamb to just a relaxing evening of drinks and appetizers with friends, family or clients. Enjoy the shops of Ram Cat alley before dinner as well as the many street functions held throughout the year.

For menu, visit UpstateFoodie.com.

   

MORE RECIPES

Grilled Tenderloin of Beef Asado Chef Alex Castro | Larkin’s on the River Moroccan Lamb with Cucumber Yogurt Chef Vicky Moore | The Lazy Goat Italian Crepes with Nutella and Bananas Chef Chuck LaPress | Mary Beth’s Lamb Apricot Pithiviers Chef Elizabeth Bardsley | Northampton Wine Café

UPSTATEFOODIE.COM For the complete recipe from each of our featured chefs, and more, visit us online.

East Coast Crab Cakes Chef William Brown | Open Hearth Sun-Dried Tomato Basil Orzo Chef Michael Stathakis | The Peppermill Barbecued Shrimp Chef Jason Perry | Ruth’s Chris Steak House Grilled Pork Tenderloin Chef Brian Stewart | Sassafras Chocolate Mousse Chef Terry Houglum | Smoke on the Water Slow Smoked Pork Shoulder with Midlands Mustard Chef de Cuisine Shaun Garcia | Soby’s

Grouper Lucaya Chef JR Baez | Stax Omega Shrimp & Grits Chef Jason Scholz | Stella’s Southern Bistro Southwestern BBQ Duck with Blue Corn Polenta Chef Josh Crenshaw | Sullivan’s Metropolitan Grill Low Country Shrimp with Watauga Country Ham, Kiwi Fruit, Grilled French Bread Corporate Chef Rodney Freidank | Table 301 Butter Pecan Semifreddo with Honey Grilled Pineapple Chef Ashley Brown | Twigs

• Upstate Foodie Guide • 2009 • UpstateFoodie.com

Mediterranean Meatloaf Chef Cornelius Cureton | Stax Grill

67

greenville

Ruth’s Chris Steak House

THE TEAM

RUTH’S SIGNATURE FILET

RUTH’S CLASSIC CRABTINI

Sun. - Thurs. 5 pm - 10 pm Fri. & Sat. 5 pm - 11 pm Private dining for 12 to 325 Outdoor patio

851-A Congaree Road at the Crowne Plaza Hotel Greenville, SC 29607 864.248.1700 www.RuthsChris.com

68

Steakhouse

Ask about the chef’s features.

Sample Menu Filet the most tender cut of corn-fed midwestern beef — broiled expertly to melt in your mouth

$35

New York Strip a favorite of many steak connoisseurs — this u.s.d.a. prime cut has a full-bodied texture

$39

Mixed Grill three guest favorites - a 4 ounce filet, oven-roasted chicken breast stuffed with garlic herb cheese and a jumbo lump crabcake

$34

Ahi Tuna Stack seared rare tuna, blackened with cajun spices, topped with colossal lump crabmeat and served sizzling with red pepper pesto

$32

Sauteed Shrimp jumbo shrimp, sauteed in butter, garlic and spices and served with our signature garlic-mashed potatoes

$29

R

COZY ATMOSPHERE

uth’s Chris is internationally acclaimed for its USDA Prime aged, Midwestern corn-fed beef - broiled at 1,800 degrees and served SIZZLING. In addition to their thick, juicy steaks, the menu features extraordinary lamb, chicken and select fresh seafood including live Maine lobster that is flown in daily.

Salads, vegetables and potatoes are prepared fresh to order and served in portions generous enough to share. To complement your dining experience, try one of Ruth’s Chris dessert favorites - Chocolate Sin Cake or the classic Creme Brulee.

Lamb Chops three chops cut extra thick, served with fresh mint — they are naturally tender and flavorful

$38

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

• Upstate Foodie Guide • 2009 • UpstateFoodie.com

Insiders Tip:

69

greenville

Sassafras Southern Bistro

CHEF BRIAN STEWART AND OWNER BRANT KENNEDY

FILET MIGNON

Kitchen Hours Tues. - Thurs. 5 pm - 9 pm Fri. - Sat. 5 pm - 10 pm Bar Hours: Tues. - Sat. 5 pm - until (2 am) One of America’s 101 Favorite Restaurants, New York’s CITY The Destination for Style Magazine, 2007 Food Issue

103 North Main Street Suite 107 Greenville, SC 29601 864.235.5670 www.sassafrasbistro.com

Southern; Low-Country Cuisine

WASABI TUNA

Wine Wednesdays, 50% off all bottles of wine all night, every Wednesday.

Dinner Entrées Charleston Shrimp & Grits sautéed shrimp & spicy tasso ham smothered in an herb chicken volouté

Filet Mignon & Pimento 8oz choice beef tenderloin topped with homemade pimento cheese, served with sour cream & chive mashed potatoes & steamed vegetables

Blackened Sea Scallops parmesan cream sauce with bacon, corn & leeks, served over grits & sautéed spinach

Double Cut Pork Loin topped with granny smith apple chutney, served with smoked gouda potatoes au gratin & collards

Chicken Fried Turkey Breast topped with country ham & onion gravy, served with sour cream & chive mashed potatoes & bacon seared green beans

O

DINING ROOM

ne of the oldest restaurants of downtown Greenville’s modern era, Sassafras is renowned for great food, exceptional service, great times, and a personal touch. Sassafras serves consistently outstanding low-country favorites in a unique and intimate atmosphere, where owners Brant, Joe and Jennifer Kennedy personally attend to ensuring your evening’s complete enjoyment. Regulars and business travelers alike savor dishes from the varied menu and nightly chef’s specials, innovatively created from the very freshest ingredients available on the day, complemented by a selection from the extensive wine list.

BBQ’d Hand-Cut Ribeye 14oz choice ribeye slathered in homemade bbq sauce, topped with beer battered onion rings, served with smoked gouda potatoes au gratin & grilled asparagus

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

• Upstate Foodie Guide • 2009 • UpstateFoodie.com

Insiders Tip:

71

greenville

SKY at Blue Ridge Brewing

219 North Main Street 864.232.3691 | www.skyatblueridge.com FRESH VEAL CHOP

Mon. - Thurs. 5 pm - 10 pm Fri. 5 pm - 11 pm Sat. 11 am - 2 pm, 5 pm - 11 pm Sun. closed Outside dining, open kitchen Ask about our Happy Hour specials

72

A

American

new concept, SKY at Blue Ridge Brewing, brings value to fine dining. Fresh is what SKY is all about. Organic produce, exotic fish, and in-house dry aged beef tie together downtown’s newest casual fine dining experience.

Located next door to the Blue Ridge Brewing Company, come and let the staff pamper you and your guests in a warm and relaxed atmosphere. Enjoy fabulous wines, fresh cocktails and seasonal menus either in the dining room or in the open foyer and outside dining area.

For menu, visit UpstateFoodie.com.

We specialize in making YOUR event SPECIAL! Fresh Seafood Market • Caterers

6 Parkins Mill Rd., Greenville 864-458-9603

• Upstate Foodie Guide • 2009 • UpstateFoodie.com

Key West Catering

73

greenville

Smoke on the Water

CHEF TERRY HOUGLUM

SIGNATURE SMOKED ITEMS

HAPPY HOUR

Sun. - Thurs. 11:30 am - 9 pm Fri. - Sat. 11:30 am - 10 pm Happy Hour Mon. - Thurs. 4 pm - 7 pm Outside dining and live music Full-service catering available

1 Augusta Street, Suite 202, Greenville, SC 29601 864.232.9091 www.saucytavern.com

74

Southern Cuisine

Come on Tuesdays for half off bottles of wine up to $50.

Dinner Entrées Smoke N Jackets potato skins stuffed with pulled pork & bbq sauce, topped with cheddar & monterey jack cheeses & baked

$7.95

Fried “Pearl” Oysters fresh oysters lightly battered, then crisp-fried until golden, guaranteed to be the best shucking oysters you’ve ever tasted

$7.95/Half $12.95/Full

Fried Green Tomatoes lightly dredged, fried up crisp & served with homemade horseradish-dijon sauce, enough to make you stop & whistle

$6.95

Beef Brisket texans claim this like they are the only ones who know about it, we think they’re all hat & no cattle, you decide $7.95/Lunch $11.95/Dinner

Beer-Butt Chicken half of a chicken, smoked in a most undignified position until it’s plump & moist, intoxicating flavors $7.95/Lunch $11.95/Dinner

Prime Rib

S

OUTSIDE DINING AREA

moke on the Water in downtown Greenville is a southern themed restaurant with an upscale but casual environment.

It specializes in comfort food, including smoked meats and homemade side items, like mac and cheese and cornbread! Everything is made

fresh and from scratch – from the sauces to the dressings and desserts. With an outside dining area, a full-service bar and live music, Smoke on the Water has truly become one of Greenville’s favorite downtown destinations.

nestled in a thick crust of coarseground seasonings & cooked so slowly, it is only available after 4pm

$14.95/10oz $18.95/14oz

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

• Upstate Foodie Guide • 2009 • UpstateFoodie.com

Insiders Tip:

75

greenville

Soby’s New South Cuisine

THE LOFT AT SOBY’S

APPLEWOOD SMOKED PORK

CHEF SHAUN GARCIA

Mon. - Thurs. 5:30 pm - 10 pm Fri. - Sat. 5:30 pm - 11 pm Sun. 10:30 am - 1 pm Sunday Supper 5 pm - 9 pm We offer patio dining and a mezzanine level for larger parties The Loft at Soby’s is perfect for private entertaining for groups from 12 - 100

207 South Main Street, Greenville, SC 20601 864.232.7007 www.sobys.com

Southern

Soby’s award-winning wine list has over 800 selections, offering something to complement any taste.

Sample Menu Fried Green Tomato Napoleon blackened haricot verts, pimiento cheese fondue

$6.95

Blue Cheese Fondue blackened blue crab, garlic bruschetta

$7.50

Soby’s She Crab Soup finished with a splash of sherry

$7.50

Split Creek Farms Goat Cheese Salad spiced pumpkin seeds, pita chips, field greens, black pepper, local honey, sorghum vinaigrette

$7.95

New Orleans BBQ Shrimp creamy white cheddar anson mills grits, roasted sweet pepper relish, crusty bread

$19.95

Applewood Smoked Bacon Wrapped Pork Tenderloin

S

COZY ATMOSPHERE

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

The expansive wine list is a consistent winner of both Wine Spectator and Wine Enthusiast awards.

mashed potatoes, broccolini, habanero butter sauce

$22.50

Soby’s White Chocolate Banana Cream Pie $7.00 Dishes subject to change with the seasonality and availability of product and ingredients.

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

• Upstate Foodie Guide • 2009 • UpstateFoodie.com

Insiders Tip:

77

greenville

Stax Grill

US CHOICE BEEF

Lunch Mon. - Fri. 11 am - 2 pm Dinner Mon. - Sat. 5 pm - 10 pm Private rooms are available for all of your business and personal needs

78

850 Woods Crossing Road Greenville, SC 29607 864.288.5546 www.staxs.com

American Cuisine Steak and Seafood

CHEF CORNELIUS CURETON

Ask about Chris’ wine flights.

Sample Menu Steaks all of our beef is usda top choice or prime, purveyed only from the best beef houses in the mid west — we age our beef on premise

Fish all our fish comes in whole — we demand this even though it takes much more preparation time — by buying fish whole, you know exactly what the species is and it’s the only way to see if a fish is in fact fresh

Greek Ribs take a perfectly charbroiled baby back rib and add a twist that no one in town does — we go greek — the flavor is amazing and it’s one of our most popular items

Lamb Chops the greeks have been cooking lamb for over 2,500 years — i think we have the recipe right

Chicken Kabob athenian style — this entrée normally isn’t the talk of the town but the grill’s kabob is fabulously flavorful and full of value — don’t miss this one when you visit

S

CASUAL DINING ATMOSPHERE

tax Grill is one of the fine restaurants owned by Greenville’s Stathakis family, known for their consistently delicious quality food and great service. The Grill offers a casual dining atmosphere and a menu featuring aged US Choice Beef and whole fresh fish from around the country. Whether you come for lunch with friends or business associates, or for dinner with the family, owner Christopher Stathakis will make sure that you have a great meal and a good time!

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

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

• Upstate Foodie Guide • 2009 • UpstateFoodie.com

Insiders Tip:

79

greenville

Stax Omega

BREAKFAST

LUNCH

DINNER

Orchard Park Sun. - Thur. 6:30 am - 12 am Fri. - Sat. 6:30 am - 3 am Beacon Drive Mon. - Sun. 6:30 am - 9 am We can accommodate parties from 6 to 200 persons

80

72 Orchard Park Dr., Greenville, SC 29615 864.297.6639 64 Beacon Dr., Greenville, SC 29615 864.286.6850 www.staxs.com

Classic American, Greek and Italian Cuisine

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

Dinner Entrées Tex Mex Salad fresh mixed greens with tomato, onion, roasted red peppers, shredded cheddar and mozzarella cheese, topped with char-grilled chicken all in a wheat tortilla shell, served with ranch dressing and a side of salsa and sour cream

New York Deli Wrap sliced black oak ham and turkey, smoked bacon, shredded lettuce, tomatoes, red onion and cheddar cheese wrapped in a wheat tortilla, served with a side of honey mustard dressing

Omega Club roast turkey, black oak ham, smoked bacon and american cheese on greek toast with lettuce, tomato and mayo

Grilled Ham and Cheese Croissant sliced black oak ham, american cheese served on a croissant with lettuce and tomato

Fish of the Day

A

CASUAL AMERICAN DINER

Greenville institution, Stax Omega is a Casual American Diner, featuring classic American, Greek and Italian cuisine. Serving breakfast all day, as well as lunch and dinner, the extensive menu has a large selection of everything from appetizers, sandwiches, salads and main courses to a wide variety of delicious homemade desserts. With its extensive hours, Stax Omega is the perfect place to go after a movie for a late night snack or for a great meal… any time of day or night!

broiled in lemon butter or spicy blackened with cajun spices

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

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

• Upstate Foodie Guide • 2009 • UpstateFoodie.com

Insiders Tip:

81

greenville

Stella’s Southern Bistro

HEIRLOOM TOMATO SALAD

THE INDIGO ROOM

CHEF JASON SCHOLZ

Lunch Mon.-Fri. 11:30 am-2:30 pm Dinner Mon.-Sat. 5:30 pm-10 pm Sun. Closed

Private dining for up to 60 ISTRO Outdoor seating Reservations suggested

SOUTHERN BISTRO 684-C Fairview Road, Simpsonville, SC 29680 864.757.1212 www.stellasbistro.com

Lowcountry

Variety of specials offered daily and half-priced bottles of wine on Monday and Tuesday!

Dinner Entrées Shrimp & Grits creamy white grits, bell peppers, tomatoes, low country spice, apple smoked bacon & scallions

$12 / $18

Grilled Jumbo Scallops andouille, green onion & sweet corn risotto, red pepper scallop butter

$21.50

Stella’s Low Country Crab Cakes creamy succotash, cajun remoulade, tomato coulis

$17.50

Peppercorn Crusted NY Strip topped with your choice of stella’s pimiento cheese or buttermilk blue cheese, asparagus, buttermilk mashed potatoes, mushroom bacon reduction

$25

BBQ Glazed Grilled Pork Rib Chop adluh mills baked cheese grits, roasted local turnips, ham hock shallot au jus

$19

S

RELAXED ATMOSPHERE

tella’s Southern Bistro is a new dining destination in Simpsonville. Nationally recognized chef Jason Scholz offers cuisine influenced by the Coastal Carolinas and the American South. Stella’s supports regional farmers and emphasizes the importance of sourcing products harvested locally. Enjoy lunch and dinner served in an upscale yet relaxed atmosphere. The private Indigo Room can accommodate up to 60 guests. Stella’s offers a full bar and eclectic wine list, hand-crafted cuisine, genuine hospitality and affordable prices!

Roast Stuffed Carolina Quail & Crispy Buttermilk Shrimp creole grilled tomatoes, dirty rice, house cured tasso gravy

$18.75

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

• Upstate Foodie Guide • 2009 • UpstateFoodie.com

Insiders Tip:

83

anderson

Sullivan’s Metropolitan Grill

PRIVATE DINING ROOM

Lunch Tues. - Fri. 11 am - 2:30 pm Sun. Brunch 10:30 am - 2:30 pm Dinner Mon. - Sat. 5:30 pm - until Bold American cuisine with a touch of the Mediterranean Casual fine dining in a historic Downtown location

84

SOFT SHELL CRAB

SULLIVAN’S BAR

208 South Main Street Anderson, SC 29624

864.226.8945 www.sullivansmetrogrill.com

American Cuisine

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

Sample Menu Grouper de Mere broiled filet of grouper topped with shrimp and scallops and a sherry cream sauce served with saffron rice and vegetables

$27.95

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

$27.95

Peppercorn Seared Tuna served on a bed of asian slaw with a warm wasabi vinaigrette

$22.95

Wild Mushroom Crepes stuffed with mushroom duxelles and finished with a mornay sauce

$14.95

Low Country Shrimp and Grits served with a tasso cream sauce

$8.95 or $22.95 Herb Roasted Half Chicken

E

COZY ATMOSPHERE

njoy dining in historic downtown Anderson. Sullivan’s Metropolitan Grill, formerly Sullivan’s Hardware, with its hardwood floors and soaring ceilings, is a popular destination for a casual lunch with friends or a romantic dinner by candlelight.

The friendly staff will serve you from the menu of Bold American Cuisine with a touch of Mediterranean and the extensive wine list, recently awarded the prestigious “Award of Excellence” by Wine Spectator magazine.

Private dining is also available.

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

$17.95

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

$24.95

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

• Upstate Foodie Guide • 2009 • UpstateFoodie.com

Insiders Tip:

85

greenville

Tsunami of Greenville

MS. LEE

SUSHI

Dinner Mon. - Sat. 5 pm - 12 am Sun. 5 pm - 10 pm Lunch Tues. - Fri. 11:30 am - 2 pm Tsunami was voted “Best Sushi” by readers of the Greenville News in 2008 Parking space available behind the restaurant in downtown

106 East North Street, Greenville, SC 29601 864.467.1055 www.tsunamigreenville.com

Sushi

AND MORE SUSHI

Selected sushi are $2 on Tuesdays, Catering available.

Sample Menu Creamy Spicy Tuna- Starter seared tuna drizzled with spicy mayo

$10.95

Shrimp & Asparagus with Chili SauceStarter $6.95 Beef Tataki Roll- Starter stuffed with cream cheese, scallions & cucumber, served over ponzu sauce

$8.50

Greenville Roll tuna, cream cheese, tempura shrimp, hot sauce, mayo

$7.50

GMC Roll crab, crunch with spicy mayo on top

$7.95

Best Sushi Roll Ever tempura shrimp, cream cheese inside with bbq eel and avocado on top

$10.25

T

COZY ATMOSPHERE

sunami is an authentic Japanese Sushi Restaurant and Bar that provides an exceptional dining experience at an affordable price. The freshest ingredients ensure exquisite meals from the fun, creative atmosphere of the sushi bar to the intimate tabletop dining in the exotic interiors. Other exciting menu items include a variety of appealing appetizers and fabulous hibachi and tempura entrees. Tsunami creates artful presentations to please both the eye and palate, and also features a full bar. The restaurant is a new approach to hip, sophisticated Japanese cuisine.

Filet Mignon Hibachi $18.95

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

• Upstate Foodie Guide • 2009 • UpstateFoodie.com

Insiders Tip:

87

greenville

Twigs Tempietto

LUNCHEON SETTING

REHEARSAL DINNER FAVORITE

Lunch Mon. - Fri. 11 am - 2 pm Garden Venue available for events seven days a week Full-service event facility Garden seating available year round

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1100 Woods Crossing Road Greenville, SC 29607 864.297.6232 www.twigs.net

CHEF ASHLEY BROWN

Custom event packages available.

Garden Events Weekday Lunch twigs lunch experience is served on a three tiered tea stand with beverage and dessert — for lighter appetites try the petite lunch: a selected feature and side with beverage and dessert

Showers, Luncheons, Brunch let twigs be your co-host — we prepare the place, food and beverage — you bring the guests and have a great time

Wedding Receptions your dream of a garden wedding can come true — let twigs make your day memorable and stress free

Rehearsal Dinners select from a variety of themed dinners that will be an awesome start to your weekend: bar-b-q, mexican, italian, seafood boil, harvest grille or island fare

Corporate Gatherings/ Holiday Parties break loose from the board room and enjoy the natural surroundings of twigs tempietto — from cocktails to a plated dinner, add the twigs touch to your next meeting

T

TENTED TERRACE

wigs Garden Venue is a relaxing backdrop to a casual lunch, an inspirational setting for corporate brainstorming, a romantic venue for a wedding and an informal way to celebrate a birthday or an anniversary. While the lunch menu changes weekly, Chef Ashley Brown prefers to customize menu packages for special events.

The tented terrace is heated in the winter and open to the breeze in the summer.

Cooking Classes chef ashley brown shares his secrets in preparing for groups large and small — all participants enjoy a full dinner sampling afterwards

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

• Upstate Foodie Guide • 2009 • UpstateFoodie.com

Insiders Tip:

89

spartanburg

Two Samuels

FINE DINING

Lunch Mon. - Fri. 10:30 am - 3 pm Dinner Wed. - Sat. 5 pm - until Over 100 varietals of wine; Over 40 by the glass Variety of small portion entrees

THE WINE CELLAR

CHEF JOHN FOSTER

II Samuels

Reservations suggested

351 E. Henry Street, Spartanburg, SC 29302 864.596.5050 www.ribaultcatering.com

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American

Ask about Half-Priced Bottle Of Wine Night. Thursday Nights!

Sample Menu domestic french cut rosemary lamb chops with baby spinach and confit potatoes

Course Portion $26 Small Portion $16

crab cakes with carrot souffle and apple red cabbage

Course Portion $24 Small Portion $16

grilled chilean sea bass with dijon honey mustard sauce, red skin mashed potatoes and ratatouille

Course Portion $26 Small Portion $17

tomato basil petit filet mignon with red wine wild mushroom sauce, cherry tomatoes and roasted baby potatoes

Course Portion $25

T

INTIMATE ATMOSPHERE

wo Samuels fine dining experience offers culinary delights and exquisite service in a welcoming and intimate atmosphere.

It is the culmination of inventive food combinations, customer satisfaction, and over 30 years of restaurant and catering experience. Two Samuels is in conjuction with Ribault Catering LLC. This new venture enhances the continuing high standards, attention to detail and success owner Sammy Ridgeway and his son, Carter Ridgeway, have established and continue to maintain since opening the company in 2003.

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

• Upstate Foodie Guide • 2009 • UpstateFoodie.com

Insiders Tip:

91

Eating well in the Upstate

O

b y Ly n R i d d L e

ne thing is for sure.

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

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

doWntoWn Greenville Back in the 1970s, downtown Greenville was little more than a handful of locally owned restaurants catering to downtown workers. The four-lane, almost treeless Main Street closed up at night. Buildings that had long held major department stores stood empty after the stores moved to area malls.

Fast-forward 30 years and a two-lane, almost forested Main Street has become a vibrant place of pedestrians at most any

hour of the day venturing into retailers that do brisk business.

The infamous Mast General Store with its outdoor wear, home furnishings and old-fashioned candy, jumpstarted Main Street commerce. There’s a toy store, men’s and women’s apparel, a fitness center, cigar store and footwear shops.

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

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

On South Main is the Peace Center

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for the Performing Arts and nearby on Richardson is CentreStage Theatre.

The BI-LO Center is located on North Academy.

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

Featured restaurants downtown: Blue Ridge Brewing Company, Cornbread to Caviar, Devereaux’s, MaryBeth’s, Northampton Wine Café, Sassafras, Sky at Blue Ridge Brewing, Soby’s, The Bohemian, Tsunami.

West End – Greenville

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

The focal point of the park is the $4.5 million Liberty Bridge, a pedestrian

bridge that’s 355 feet long, 12 feet wide over the river designed by architect Miguel Rosales of Boston. Bryan Hunt designed the sculpture at the Main Street entrance.

Fluor Field at the West End is home to the Greenville Drive, a minor league team affiliated with the Boston Red Sox. The field includes a replica of Fenway Park’s Green Monster and offers a stunning view of the downtown skyline.

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

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

Featured restaurants in the West End: American Grocery, Blockhouse (Augusta Street), Brick Street Café, Davani’s (Augusta Street), High

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• Upstate Foodie Guide • 2009 • UpstateFoodie.com

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Cotton, Peter David’s (Grove Road), Rick Erwin’s West End Grill, Rio Grille, Smoke on the Water, The Lazy Goat.

Haywood Road – Greenville There are those in the area who remember Haywood Road as an outlying area of woods and fields. Today it is a booming area, centered by Haywood Mall with its 150-plus specialty shops and five anchor stores - Belk, Dillard’s, Macy’s, JCPenney and Sears.

The Greenville Hospital System’s Patewood campus and the St. Francis Eastside and Upstate Surgery Center, operated by Bon Secours St. Francis Health System, are located in the area.

Featured restaurants in the Haywood Road area: Adams Bistro (Pelham), CityRange, Corporate Deli (Pelham), Ruth’s Chris Steakhouse (Congaree), Stax Grill, Stax Omega, Stax Peppermill, Twigs.

Pleasantburg Drive / Wade Hampton Boulevard – Greenville Pleasantburg Drive is home to Greenville Technical College on one

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end and Bob Jones University on the other. Bob Jones, a private Christian college, has one of the best collections of sacred art in the world.

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

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

A $22-million renovation, for the building owned by the City of Greenville and managed by SMG, has recently been completed.

Wade Hampton, which runs perpendicular to Pleasantburg, was once the main thoroughfare between Charlotte and Atlanta. Interstate 85 took over that duty some years ago, but it still serves as an easy way to Greer and Spartanburg from Greenville. Along the way are antique stores, furniture stores and national retailers such as Wal-Mart and Target.

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

The city of Simpsonville offers several venues for fun in the Upstate.

Heritage Park features six baseball/ softball fields, two playgrounds, hiking and biking trails, and a railroad with a miniature train that operates on weekends.

The Heritage Park Amphitheater holds concerts and events and is home to Simpsonville’s annual hot air balloon festival, Freedom Weekend Aloft.

Winner of the 2006 National Recreation and Parks Association Best in Aquatics Award, Discover Island Waterpark has a lazy river, slides, and pools.

Featured restaurant in Simpsonville: Stella’s Southern Bistro.

Greer City leaders have worked hard to revitalize downtown Greer and have seen the tide turn. The 12 square blocks of downtown, also known as Greer Station, include more than 40 buildings on the National Historic Register.

The buildings house retail, dining,

entertainment and professional offices.

City government has new offices a few blocks from its longtime home at the corner of Poinsett and Main streets. Next door is City Park, with walking trails, a children’s playground, a picnic shelter, a pond, gardens, tree-lined promenades, fountains, open lawn areas, a multipurpose field and an amphitheater.

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

Featured restaurants in Greater Greer: Coal Fired Bistro & Wine Bar (Pelham & Highway 14), Great Bay Oyster House.

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

• Upstate Foodie Guide • 2009 • UpstateFoodie.com

SIMPSONVILLE

97

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

It has been honored in a number of ways, including being named the top city in South Carolina to live (48th nationally) by “Cities Ranked and Rated,” a bicycle-friendly community by the Washington-based League of American Bicyclists and for making the city more interesting for young professionals.

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

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

Across town is the headquarters for Hub City Writers Project, which was started in the 1990s to

encourage people to write about Spartanburg and their connection to the area. It has since published 36 books and sponsors writing workshops and readings as well as musical events in its Showroom.

Featured restaurants in Spartanburg: CityRange, Justin’s Steakhouse, Two Samuels.

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

The historic Chiquola Hotel has been renovated as condominiums. c o n t i n u e d o n 10 0

Another historic hotel, the Calhoun, has been converted to condos as well.

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

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

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

every year.

Featured restaurants in Anderson: Nami Asian Bistro, Sullivan’s Metropolitan Grill, The Galley, Waterfall Grille at Cateechee Golf Club (Hartwell, GA).

Catering Upscale Southern Cuisine Corporate Catering, Galas, Barbecue, Wedding and Anniversary Parties We do it all, small to grand, set-up to clean-up.

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100

864-561-5641

Seneca is a small town with a big past as it is home to several properties identified on the National Register of Historic Places. Among these are the Lunney Museum, the Miss Sue Gignilliat House, and the Whit Holleman House.

Also of historical significance is the area known as Ram Cat Alley. A commercial center for Seneca since the late 1800s, Ram Cat Alley continues to house businesses, restaurants, and retail shops.

Seneca shares beautiful Lake Keowee with the nearby city of Clemson. Boaters, kayakers, and scuba divers delight in the 18,500 acres of water and over 300 miles of shoreline.

And, if the waters of Lake Keowee are not enough to satisfy them, Clemson

Relax

Drink

borders Lake Hartwell, too.

Clemson is perhaps best known as a college town with Clemson University as its epicenter. Clemson Tiger sports drive much of activity in the area with events at Death Valley, Littlejohn Coliseum, and Doug Kingsmore Stadium.

Sightseers also enjoy visiting the South Carolina Botanical Garden and several historical homes. For more adventurous types, the Clemson Experimental Forest offers areas for hiking, mountain biking, bird watching, and horseback riding.

Featured restaurants in Seneca: Paesano’s Italian Restaurant, Rudy’s on Ram Cat. Featured restaurants in Clemson: Calhoun Corners, Pixie & Bill’s. t

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Under New Ownership Join us in our Celebration Open daily at 11:00 am Mon.-Sat. until 1:00 am Sunday until 10:00 pm

• Upstate Foodie Guide • 2009 • UpstateFoodie.com

SENECA /CLEMSON

101

Ready, set, cook! b y L EI G H S AVA G E

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Mark Pollard, who once competed nationally in tae kwon do, now gets his competitive juices flowing in a different arena – the kitchen.

Pollard, director of contract sales and in-house chef at The Cook’s Station in Greenville, is among the growing ranks of chefs and cooks who flock to cooking competitions around the country, each looking for adventure, friendship, cash and prizes, or the all-important bragging rights.

Pollard attends events to meet foodies, learn techniques and find creative inspiration, but while

he’s doing that, “we also want to win,” he says. A recent victory at an Iron Chef Challenge sponsored by GE Monogram appliances in Louisville, Ky., only netted him a T-shirt, but it

also brought pride and prestige for The Cook’s Station, and Pollard’s recipe is now featured on the GE website (the winning menu included tomato basil pie, praline bacon, and, in a nod to Elvis, fried peanut-butter and banana sandwiches). Pollard can also bring the tips and ideas he learned to the classes he teaches at his shop.

From chili cook-offs for charity to corporate events, he says participating is mainly for fun but is also a public relations coup, as members of the community become familiar with what his business offers.

Local participants agree that the number of cooking competitions is growing throughout the country, with

Jason Scholz of Stella’s Southern Bistro.

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• Upstate Foodie Guide • 2009 • UpstateFoodie.com

food

103

Shrimp and Grits entry from Jason Scholz.

more organizations hosting events, more chefs participating and more community interest in watching.

They attribute the increase to popular television shows, particularly Iron Chef on the Food Network.

“People love to see a competition of any sort, and people love to eat,” says Alyn Abrams, cooking school director at Foxfire Gallery and Kitchen Shops.

“So these competitions give you the best of both worlds.”

Abrams has seen the growing interest in competitive cooking firsthand through his annual Copper Chef competition, a fundraiser for the American Cancer Society. The public is invited to sign up to watch or judge.

“It started small, with little fanfare, but now it’s our first class to sell out,” he

The panel of judges for the Shrimp and Grits Chefs’ Cook-Off.

104

says. Participating chefs get a box of surprise ingredients and must create four to five dishes, and all attendees get to sample the results.

As a chef, Abrams recently participated in a Shrimp and Grits Chefs’ Cook-Off sponsored by the Upstate SC Affiliate of Komen for the Cure. Facing off against Jason Scholz of Stella’s Southern Bistro, Abrams was named crowd favorite while Scholz got the judges’ nod.

Komen for the Cure raised money and awareness, while attendees watched an entertaining display of culinary skills and were treated to the finished products, including Abrams’ shrimp

Alyn Abrams, cooking school director at Foxfire Gallery and Kitchen Shops.

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Come check out the best lunch special in downtown.

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

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• Upstate Foodie Guide • 2009 • UpstateFoodie.com

70 craft & import beers on tap and over 200 beers altogether

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and grits with Tasso ham and a roasted red pepper cream sauce. For the chefs, it’s a chance to boost name recognition while contributing to the community and pushing their skills and creativity to the next level. “When you have a privately owned business, it’s always good to get your name out there,” Abrams says.

Gay McLeskey, who owns the Kitchen Emporium in Anderson, hasn’t participated in a cooking contest

106

Shrimp and Grits entry from Alyn Abrams.

yet, but has noticed more of them popping up, both on television and at local events. “I like to see the different things people come up with - so many flavors and textures that you never thought of. People are looking for new ways to spice things up.”

She says when the opportunity to participate comes around, she looks forward to finding out just how creative she can be. “You really have to know what your strong suits are,” she says. “You have to have a game plan in place.”

Shannon Kohn knows a thing or two about having a game plan.

In the four years she competed in amateur cooking competitions, she was a finalist in the Pillsbury Bakeoff – the cream of the competitive cooking crop – three consecutive years.

Kohn has a degree in graphic design, but took up cooking after getting married. “I just started experimenting, and it became a

passion of mine,” she says. After creating a few recipes in 2004, her husband encouraged her to enter the Bake-off, which awards $1 million to the winner. Though competition is stiff to make the finals, the simplest dish she created – a potato and black bean quesadilla – made the cut.

The largest cash prize she’s been awarded was $500, but Kohn says the experiences competition has allowed have been priceless. “I’ve traveled the whole country, including New York, Texas, Los Angeles and Chicago,” she says. She has been able to travel with her son, who has also participated in contests, and has been featured on the Food Network.

It also proved to be an outlet for the inner competitor she never knew existed. “I never played sports as a child, but once I got a taste of that competition, it was almost like a drug,”

she says. “I really like the competitive side – putting my ideas and recipes up against other people’s.”

She has noticed a boom in participation, especially at contestcooking.com, where event details and results are compiled.

“When I started, the same five or six people consistently won,” she says.

Now, traffic to the site has more than doubled, and the winners are much more varied. “Everyone thinks they have a good recipe,” she says.

But Pollard says cooking prowess isn’t the only key to success, and he’s seen experienced chefs fall to newcomers in several competitions. “It has to look good and taste good, plus when they put a clock on you, you have to factor in time management,” he says. “But if you really want to win, you have to tell a story, and you have to show a lot of passion for what you are doing.” t

• Upstate Foodie Guide • 2009 • UpstateFoodie.com

Alyn Abrams, left, was named crowd favorite while Jason Scholz, right, got the judges’ nod during the Shrimp and Grits Chefs’ Cook-Off sponsored by the Upstate SC Affiliate of Komen for the Cure

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What’s the buzz?

Local chefs create dinners revolving around drinks b y DI A NE J A C K S ON

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Katie Barnes has a job many a Foodie might envy.

That’s because, as sales director at Thomas Creek Brewery, she gets to help regional restaurateurs host beer dinners.

An all-abuzz trend that pairs different microbrews with individual courses of an all-inclusive meal, these enticing events are designed to showcase how delightfully beer and food can complement each other.

So some days find Barnes sampling all of Thomas Creek’s offerings alongside local chefs as they make notes on each one’s flavor, aroma and texture so the chefs can then create dishes that enhance, and are enhanced by, their favorite varieties.

“A chef creates a special menu (to be offered on a particular night at his or her restaurant) that revolves around our beers,” explains Barnes, who attends the gatherings to answer any questions guests might have and – here’s the truly enviable task! – to indulge, herself, in

these intriguing combinations of fine food and flavorful brews. “It’s such a fun way to showcase our products.”

An event for everyman

Beer dinners are gaining popularity as people become more curious about specialty brews, according to Joey Pearson, sous chef at Soby’s New South Cuisine.

What’s more, there’s nothing intimidating about sampling the suds.

“Beer dinners feel more approachable to a younger crowd (than, say, wine dinners),” says Pearson, who jokingly points out there’s nothing “snooty” about beer. Indeed, even the best of microbrews are appealingly accessible.

“It doesn’t take a sophisticated palate to appreciate good beers,” agrees Barnes.

“People are increasingly attracted to the unique flavors of quality-crafted beers.”

Whether upscale or downhome – a recent event at a pizzeria featured a “Comfort Food” theme – beer dinners typically comprise four or five courses, each served with approximately 4-6 ounces of a perfectly-paired lager, stout or ale, for one all-inclusive price.

way to expose yourself to new options.”

One of Barnes’ favorite pairings to date came during a recent beer dinner at Soby’s: Dark Chocolate Stout Cake with Peanut Ice Cream and Pretzel Crumb complemented by Thomas Creek’s Pump House Porter. “It was out of this world,” she enthuses. “I was elated to eat it!”

Pearson agrees the pairing did him proud. “That was a play on the old beerand-pretzels combination,” he explains of this marriage between a deep, bitter stout and a dish of enticing sweetness. “It was the ideal complement.”

A self-described beer lover, Pearson envisions

• Upstate Foodie Guide • 2009 • UpstateFoodie.com

“Everybody can really enjoy a beer dinner – there’s the food, there’s the beer, but there’s also lots of camaraderie,” Pearson says, noting these events have a dinner-party atmosphere with communal seating and plenty of mingling. “You might discover a type of beer you’ve never tried before – it’s a good

109

beer dinners becoming a seasonal offering at Soby’s.

“I want to focus on regional foods, regional beers,” he says. “Most of all, I want to keep it fun. I want it to feel like I’m hosting a private dinner party – it just happens to be in a restaurant.”

Plenty to Wine about

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Wine enthusiasts, too, have a host of options on the Upstate Foodie scene, with wine dinners a long-loved tradition amongst many of the region’s best restaurants as well as venues such as Victoria Valley Vineyards.

Wine dinners cater to anyone – and everyone – who loves good food and spirits, says Steven Devereaux Greene.

As executive chef at Devereaux’s, he is noted for monthly events that combine interesting fare with a fascinating array of vintners.

“I like to get into the wine ahead of time to see what it tastes like and where it takes us,” he explains, and once he understands the wine’s most prominent qualities Greene determines whether to marry it to an existing dish from Devereaux’s menu or create something new altogether. “My goal, always, is to have the perfect pairings.”

When matching up food and wine, Greene follows the rule of complementary characteristics. “I don’t like to contrast,” he says, “because usually that takes something away from both. …I want all the flavors to bind together.”

People often use wine as merely a cocktail, says Paul Spencer of Vino 100, instead of making it an integral part of the meal.

“Wine dinners are a fun way to

discover how wine interacts with food,” says Spencer, who once hosted a dinner centered entirely on sparkling varietals.

“It’s a chance to see how well a particular wine pairs with a particular dish.”

At Victoria Valley Vineyards, regional chefs match their culinary skills to the winery’s own vintages. The setting – amidst the very vines where the wine originates – makes these monthly dinners especially delightful.

Like the beer dinners they ultimately inspired, wine dinners offer multiple courses within intimate settings to encourage guests to mingle with each other as well as with the winemakers and chefs. Themes vary as much as the wines themselves; a recent Devereaux’s dinner, for example, compared older and newer bottles as each course paired with a current vintage and a slightly older vintage of the same wine.

So raise your glass – or mug – and begin exploring the Upstate’s beer and wine dinner options. After all, why simply sip your way through a single bottle over dinner when you could, instead, sample six or seven varieties? t

UPCOMING EVENTS IN THE UPSTATE South Carolina Peach Festival

July 10-19, 2009 www.scpeachfestival.org Desserts, family fun, parades, and, of course, peaches!

Euphoria

September 18-20, 2009 www.euphoriagreenville.com Wine demonstrations, cooking seminars, live music, and meals to benefit local non-profit organizations.

Spartanburg International Festival- Meet the World

Anderson Soiree

Spring 2010 www.mainstevents.com/soiree/soireeindex.html Live music, food, various forms of entertainment and fun for the kids on Main Street.

Freedom Weekend Aloft

Spring 2010 www.freedomweekend.org Annual event with hot air balloons, musical performances, food and fun for Upstate families.

Greek Festival

October 3, 2009 www.cityofspartanburg.org A multicultural celebration featuring an International Boulevard of Food with cuisines found around the world.

Spring 2010 www.stgeorgegreenville.org/GreekFestival.html Traditional Greek entertainment and food including lunch, dinner, take-out, and pastries.

Fall For Greenville

Spring 2010 www.spartanburgspringfling.com Street festival with entertainment, art and food to kick off spring.

October 9-11, 2009 www.mainstevents.com/fallforgreenville.html Award-winning festival featuring outdoor dining from many local restaurants with live music.

30th Annual Walhalla Oktoberfest

October 16-18, 2009 www.walhallasc.com Fall festival with traditional German food and dancing as well as hot air balloons and more.

Anderson Downtown Chili Cook-Off

October 2009 www.mainstevents.com/acco Competition among local chili cookers with plenty of samples and free entertainment.

Spartanburg Spring Fling

Taste of the Nation

Spring 2010 www.tasteofthenation.com Culinary event with chefs and mixologists to benefit local charities with the goal of helping to end hunger.

UPSTATEFOODIE.COM to view more events or submit your own – click “contact Us.”

100 great wines for $25 or less

A new kind of wine shop... experience before you buy Wine Shop & Wine Bar Wine Tastings | Wine Gifts | Private Events

Five Forks Promenade Center | 2531 Woodruff Road, Five Forks

864-236-8604 Sign up for our newsletter at www.vino100greenville.com

No right or wrong Wine tastings are an ideal way to determine what you do – and don’t – like b y DI A NE j A C K S ON these events are an ideal way to explore your own preferences.

“It’s much easier to determine what you like – without wasting money on wine you don’t – when you have the opportunity to sample a wide variety,” says Gaby Arena, whose WineStyles shop specializes in “everyday wines” in the $10-$25 price range.

“There’s never a right or wrong; it’s always about what you personally enjoy.”

Tastings are an opportunity to experience wines you might not otherwise be inclined to try.

“Drop any preconceptions about what you do and do not like,” says Paul Spencer, who along with his wife, Marti, operates Vino 100. “Open yourself up to new wines, experiment with different varietals. …Try something unexpected – you might just discover your • Upstate

W

ine exudes a certain mystique, yet that often intimidates when instead it should merely intrigue.

That’s why local vintners are committed to making wine more approachable to potential oenophiles. Weekly tastings take place all across the Upstate – WineStyles and Northampton Wines in Greenville, Vino 100 in Simpsonville, Carriage House Wines in Spartanburg, and Victoria Valley Vineyards in Cleveland, just to name a few – and

c o n t i n u e d o n 114

113

new favorite wine!”

Sampling wines, local vintners agree, is a delightful process that reveals an almost infinite variety of possibilities. Otherwise, many people simply continue serving the same old, same old.

“Our philosophy is that we’re not trying to sell a given wine; rather, we want to demonstrate all the wonderful options that are out there,” says Richard deBondt of Northampton Wines.

He encourages consumers to NOT base decisions on slick advertising campaigns: beware a vineyard, he advises,

that spends more money on marketing than on winemaking.

Tastings foster informed purchases and besides, deBondt asks rhetorically, why simply read reviews when you could enjoy sampling the actual wine instead? The most educational tastings tend to feature five or six wines organized around a common theme – a grape, a region, a dinner course – so there’s a logical basis for comparison.

A tasting with no commonality, deBondt says, is akin to watching an MTV video: “It might be entertaining, but it doesn’t teach you anything.” t

DO IT YOURSELF

114

Want to host your own wine tasting?

Richard deBondt of Northampton Wines offers the following suggestions: Have a theme – the more specific, the better. For example, “wines from Oregon” or, better yet, “pinot noirs from Oregon.”

Limit yourself to six wines.

Organize the tasting so everyone gets a sample – ideally about an ounce – from each bottle.

Make it a “blind” tasting by wrapping bottles in brown paper bags marked only with a number. You can taste

in numerical order or not, so long as everyone samples every wine.

Give guests a blank sheet and ask them to take notes; then, vote for favorites at the end: “This proves nothing; but it does help people pay attention to what they’re drinking.”

Have guests vote for their top three preferences; sometimes, a wine won’t be anyone’s number one choice but, interestingly enough, it will be everyone’s second-favorite.

Most of all, have a good time: “Wine tastings should be fun!”

On the Web

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Read about the chefs – you will be amazed

• Upstate Foodie Guide • 2009 • UpstateFoodie.com

Recipes from local chefs that are to die for

117

Soup to Nuts RESTAURANT

CUISINE

LOCATION

PHONE

6

ADAMS BISTRO

American, Contemp.

Greenville

370-8055

8

AMERICAN GROCERY

American, Seasonal

Greenville

232-7665

105

BARLEY’S TAPROOM

Pizzeria, Taproom

Greenville

232-3706



10

BLOCKHOUSE

American

Greenville

232-4280

   

12

BLUE RIDGE BREWING

Microbrewery

Greenville

232-4677

 

14

BOHEMIAN, THE

American, Eclectic

Greenville

233-0006



101

BRICK CITY GRILLE

American

Greenville

232-6100

    

16

BRICK STREET CAFÉ

Southern

Greenville

421-0111

 

20

CALHOUN CORNE

Euro-American

Clemson

654-7490



18

CATEECHEE GOLF

American

Anderson

856-3312

22

CITY RANGE

Steakhouse, American

Multiple

286-9018

24

COAL FIRED PIZZA

Italian

Greenville

329-0400

55

COOK’S STATION

American

Greenville

250-0091

26

CORNBREAD TO CAVIAR

American

Greenville

529-4499

American

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Greenville

233-0492

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



Greenville

232-0775





Italian

Greenville

373-9013



 



DEVEREAUX’S

American, Contemp.

Greenville

241-3030

FONDA ROSALINDA’S

Mexican

Greenville

292-7002

11

FOXFIRE

American

Greenville

242-0742

36

GALLEY, THE

American

Anderson

287-3215

38

GREAT BAY OYSTER

Seafood

Greenville

879-1030



109

HANDLEBAR, THE

American

Greenville

233-6173



40

HIGH COTTON

Lowcountry, Southern

Greenville

335-4200

47

INERGY @ LIVN NSIDOUT

American

Greenville

228-8888

 

42

JUSTIN’S STEAKHOUSE

Steakhouse

Multiple

322-2626

  

73

KEY WEST CONNECTION

Seafood

Greenville

458-9603



21

KITCHEN EMPORIUM

Wine dinners

Anderson

225-2021

93

LARKIN’S ON THE RIVER

American

Greenville

467-9777

44

LAZY GOAT, THE

Mediterranean

Greenville

679-5299

     

46

MARYBETH’S

American

Greenville

242-2535



28

CORPORATE DELI

95

CUPCAKE COUTURE

30

DAVANI’S

32 34

118

SUNDAY ALCOHOL SALES

PAGE

VEGETARIAN MEALS

OUTDOOR DINING

HEART HEALTHY MEALS

EXTENSIVE WINE LIST

CHILDREN’S MENU

CARRY OUT /CURBSIDE

DINING INFORMATION

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VALET PARKING







SMOKING SECTION

NOT PERMITTED

REQUIRED

SUGGESTED

CALL AHEAD SEATING

PRIVATE ROOMS

RESERV. SMOKING

PRIVATE PARTIES

MEETING FACILITIES

CATERING

BANQUET FACILITIES

SPLIT CHECKS FOR GROUPS

VISA/MASTERCARD

DISCOVER

DINERS CLUB

CHECKS ACCEPTED

CARTE BLANCHE

AMERICAN EXPRESS

CASH



SPECIAL

   

 



PAYMENT



 

FAMILY

INTIMATE

LOUNGE/LIVE MUSIC

FORMAL

DRESSY CASUAL

AMBIENCE

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• Upstate Foodie Guide • 2009 • UpstateFoodie.com



ATTIRE

CASUAL

SUNDAY BRUNCH

LATE NIGHT

DINNER

LUNCH

BREAKFAST

MEALS SERVED

119

Soup to Nuts

SUNDAY ALCOHOL SALES

VEGETARIAN MEALS

OUTDOOR DINING

HEART HEALTHY MEALS

EXTENSIVE WINE LIST

CHILDREN’S MENU

CARRY OUT /CURBSIDE

PAGE

DINING INFORMATION

RESTAURANT

CUISINE

LOCATION

PHONE

115

MELTING POT

Fondue

Greenville

297-5035

48

NAMI ASIAN BISTRO

Japanese

Anderson

287-3219

61

NY BUTCHER SHOPPE

Deli

Greenville

233-5449

50

NORTHAMPTON WINE CAFÉ

Eclectic, Classic

Greenville

271-3919

52

OPEN HEARTH

American, Steakhouse

Greenville

244-2665

 

103

OVERLOOK GRILL

American

Greenville

271-9700

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

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

54

PAESANO’S ITALIAN

Italian

Seneca

882-3368

     

56

PEPPERMILL, THE

Continental

Greenville

288-9320

  

58

PETER DAVID’S

Euro-American

Greenville

242-0404

60

PIXIE & BILL’S

Euro-American

Clemson

654-1210

62

RICK ERWIN’S

American

Greenville

232-8999

64

RIO GRILL

Brazilian, Steakhouse

Greenville

335-5055

66

RUDY’S ON RAM CAT

Eclectic

Seneca

886-7839



68

RUTH’S CHRIS STEAK HSE

American, Steakhouse

Greenville

248-1700



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70

SASSAFRAS

Southern, Lowcountry

Greenville

235-5670





72

SKY @ BLUE RIDGE

American

Greenville

232-3691



 

74

SMOKE ON THE WATER

Southern

Greenville

232-9091



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76

SOBY’S

Southern

Greenville

232-7007

78

STAX GRILL

Steakhouse, American

Greenville

288-5546

   

80

STAX OMEGA

American, Greek

 

82

STELLA’S

Low Country

84

SULLIVAN’S

Greenville

297-6639

Simpsonville

757-1212

American

Anderson

226-8945

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95

TABLE 301

American

Greenville

232-7007

THOMAS CREEK

Brewery

Greenville

605-1166

86

TSUNAMI JAPANESE

Sushi

Greenville

467-1055

  

88

TWIGS

American

Greenville

297-6232

 

90

TWO SAMUELS

American

Greenville

596-5050

2

VICTORIA VALLEY

Winery

Cleveland

878-5307

112

VINO 100

Greenville

236-8604

1

WHOLE FOODS

Natural, Organic

Greenville

335-2300

55

WINESTYLES

Greenville

675-9511

4

ZEN

Greenville

235-5770

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61

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

 





REQUIRED

SUGGESTED

CALL AHEAD SEATING

PRIVATE ROOMS

PRIVATE PARTIES

MEETING FACILITIES

RESERV. SMOKING

    

CATERING

BANQUET FACILITIES

SPLIT CHECKS FOR GROUPS

VISA/MASTERCARD

SPECIAL

DISCOVER

DINERS CLUB

CHECKS ACCEPTED

CASH

PAYMENT

CARTE BLANCHE

AMERICAN EXPRESS

FAMILY

INTIMATE

AMBIENCE

LOUNGE/LIVE MUSIC

FORMAL

DRESSY CASUAL

ATTIRE

CASUAL

SUNDAY BRUNCH

LATE NIGHT

DINNER

LUNCH

BREAKFAST

MEALS SERVED

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Upstate

2009

FOODIE Guide

2009

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

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