Chef-Forward Cuisine

CAMP

2 E. Broad St. at Camperdown Plaza, Greenville CampGVL.com
A modern American eatery infused with global flavor, the seasonal menu features small plates carefully executed by Executive Sous-Chef Diego Campos.

Comal 864

1112 Woodside Ave., Greenville Comal864.com
Chef Dayna Lee-Marquez, a James Beard Semi-Finalist, brings traditional South Texas flavors to her restaurant. Try the Birria Quesitacos with shredded marinated beef, melted cheese, onions, cilantro, and a consomme dip.

Soby’s New South Cuisine

207 S. Main St., Greenville Sobys.com
Head Chef Kyle Swarzendruber has a passion for crafting simple ingredients into beautiful dishes. Local flavor shines in entrees like crab cakes with remoulade, sweet corn maque choux, mashed potatoes, and haricots vert.

Augusta Grill

1818 Augusta St., Greenville AugustaGrill.com
A Greenville institution three decades strong, adored for upscale comfort food from Chef Bob Hackl. The creative menu changes daily, but the acclaimed blackberry cobbler is ever-present.

Restaurant 17

10 Road of Vines at Hotel Domestique, Travelers Rest Restaurant17.com 
A blend of European bistro and Blue Ridge bliss, with a seasonal menu crafted from local ingredients by Executive Chef Haydn Shaak.

Stella’s Southern Bistro

684 Fairview Rd., Simpsonville StellasBistro.com
Located in a nondescript shopping center—where the food is anything but. Chef Jason & Julia Scholz’s seasonal, sustainable menu takes inspiration from the coastal Carolinas.

The Anchorage

586 Perry Ave., Greenville TheAnchorageRestaurant.com
With a focus on local produce, Chef Greg McPhee’s globally influenced menu changes almost weekly. Fresh harvest arrives frequently from area growers, like Horseshoe Farm in Travelers Rest.

Fork & Plough

1629 E. North St., Greenville ForkAndPlough.com
A restaurant with a true farm-to-fork partnership between Roddy Pick’s farm, Kingbird Pastures, and Chef Shawn Kelly, with a casual, family-friendly feel.