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.
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 and 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.
Rick Erwin’s West End Grille
648 S. Main St., Greenville RickErwins.com
This downtown mainstay has been nationally recognized as one of America’s Top Steakhouses by Open Table and holds the rare Best of Award of Excellence by Wine Spectator. Find aged ribeye, prime beef, and fresh seafood are menu staples.
Topsoil Kitchen & Market
13 S. Main St., Travelers Rest TopsoilRestaurant.com
This farm-to-table gem boasts two James Beard semifinalists: Chef Adam Cooke and Pastry Chef Tania Cienfuegos. The ever-changing menu features ingredients from the restaurant’s 16-acre farm and other local Upstate farms.
Scoundrel
18 N. Main St., Greenville
A James Beard semifinalist in 2024 for Best New Restaurant, diners here are invited to a Parisian dining experience in the heart of downtown Greenville.
FAST FACT
Dayna Lee-Marquez, owner and chef of Comal 864, is a James Beard semifinalist who also competed on “Beat Bobby Flay” on the Food Network last May. Visit one of the restaurants’ two locations to sample her tasty Southwest Texas dishes that range from breakfast tacos to Birria Ramen.
1112 Woodside Avenue, Greenville | 219 W. Antrim Dr., Suite C, Greenville
Comal864.com
