Greenville’s new Grand Bohemian Lodge takes food and beverage to new heights
Perching on a hillside above the Reedy River Falls, the Grand Bohemian Lodge reigns as the new darling of downtown Greenville. Outside, its rock walls and grey-green shingles melt into the landscape, while in the lobby, the luxurious lodge vibe resonates in the plush fabrics and the four-sided stacked-stone fireplace.
Part of the bespoke Kessler Collection of hotels, the Grand Bohemian Lodge displays artwork and museum-quality Native American jewelry, all collected by the hotel’s owner, entrepreneur and visionary Richard Kessler. With a price tag north of $100 million, no expense has been spared in creating a property that is a gem in itself.
That same organic elegance infuses the Lodge’s dining and cocktail venues. The name of the hotel’s restaurant, Between the Trees, draws its inspiration from the natural setting, as does Spirit and Bower, the handsome bourbon bar on the lower level.
Full of Spirit(s)
In the latter, a sophisticated cocoon of dark woods, warmed by fireplaces in winter, gives way to outdoor terraced seating—complete with a firepit—overlooking Falls Park. Chip Shaner is shaking up the beverage program, which includes a curated selection of 120 different bourbons and whiskeys, ranging in origin from Kentucky to Japan.
At Between the Trees, a casual vibe prevails, with earth tones and natural wood and stone accents echoing the park setting just outside. “Modern lodge cuisine” is how John Coleman, vice president of food and beverage for the Kessler Collection, describes the restaurant’s menu. “The cuisine is refined yet approachable,” he says.
The menu incorporates the influence of game in the region, with items such as lamb, bison, and mountain trout reinforcing the hunting-lodge ambience. “We will play off the local agriculture,” Coleman explains. “We want to embrace the flavors of Greenville and the Carolinas.” Composed dishes fill the menu, meaning that proteins come with their own accompaniments. “We don’t want to be a steakhouse,” he says.
The food and wine will evolve with the seasons to impart a sense of discovery to diners. “We’ll have great meat, but could we do it with a bone-marrow pudding?” muses Coleman. “With bison, could we soak it in maple and pair it with Chiogga beets and mushrooms to offset the sweetness? And could we be a little bit more thoughtful and intentional with what those dishes are? When you do that over time, people discover flavors that they normally wouldn’t.” Coleman intends to adopt a more modern slant on nostalgic desserts, too, by showcasing familiar flavors in a different and creative way. The overall aim? An artisan approach to food, intuitive service, and perfectly balanced cocktails.
That approach involves diving into the details, even in the wine program. “We try to find the wines that are representative of regions and terroir where they live,” says Coleman. “We try to offer fun things that people who understand wine fully embrace, but if you don’t know wine, we have things that are recognizable.” And there’s a sommelier available to answer your questions, assess your wine preferences, and guide you on a journey of discovery.
Grand Bohemian Lodge, 44 E Camperdown Way, Greenville. (864) 520-5300, kesslercollection.com/bohemian-greenville
Photography courtesy of The Grand Bohemian.
