We had been patiently waiting. But like a model primping for the catwalk, Jianna insisted on seeing to every meticulous detail before her public debut. Ascend the stairs next to Lululemon— directly across from Falls Park—and there, in an airy second-floor lair, you’ll find Jianna at last, glowing in soft tones of turquoise blue and dove gray.
La Bella Vita // Chef Michael Kramer and team prepare pasta in-house daily.
The latest Table 301 venture, Jianna spotlights the modern Italian cuisine of chef and partner Michael Kramer. “Less is more is the idea we were going for,” Kramer explains. “We wanted a place where we could serve simple food and drink. A casual and approachable place based around pasta and oysters.”
Despite the description, nothing about Jianna appears simple. Refined, sophisticated, even urbane—but not simple. For example, a backlit wine wall greets diners at the top of the stairs, accentuated by turquoise interiors and a stunning gray marble bar, and glass doors open in welcome to the wrought-iron-framed wraparound balcony.
Italian cuisine is a go-to for Kramer, who crafts his pasta in-house using an extruder. “I love the simple flavors and techniques of Italian cuisine,” he says. His personal menu favorites? The potato gnocchi and the tuna and yellowtail crudos. But don’t miss out on Jianna’s specialty: tuck into the raw oyster sampler served with house-made hot sauce and Prosecco mignonette. “Jianna has the most diverse selection of oysters in Greenville,” boasts Chef Kramer. “We usually run five different types of oysters from the East and West coasts daily.”
La Bella Vita // Among the standouts at Jianna are the potato gnocchi (above) with smoked bacon, tomato, and chive in Parmesan brodo, five kinds of oysters, and prosciutto San Daniele, sliced to order (below).
It’s easy to get hung up on mouthwatering starters, such as prosciutto San Daniele sliced to order (note the big red Legend slicer at the far end of the bar); addictive ricotta crostini with grilled ciabatta bread, slathered in earthy truffle honey; and diminutive polpette—veal and pork meatballs—ladled with tomato sugo on a blanket of creamy polenta. Add a Countess cocktail— Botanist gin, Aperol, Lillet Blanc, and Prosecco—complete with a balcony table on a warm evening, and you have a guaranteed recipe for romance.
Noodle Point // Fresh pasta crafted in-house with an extruder at Italian restaurant Jianna, Table 301’s latest addition.
Table 301’s beverage director Anjoleena Griffin-Holst crafted the oysteria’s cocktails to play off the Italian Negroni, equal parts gin, Campari, and vermouth. Her clever Prosecco selection pairs perfectly with oysters from the raw bar, and her wine list leans toward Italy, arranged by body, not varietal. Sipped from a spot at the 34-seat indoor and outdoor bar, they drink easily with the likes of Spaghetti TBG—modestly dressed with roasted tomatoes, basil, garlic, and Grana Padano—and bavette steak tagliata with salsa verde.
Twist & Shout // Jianna brings a new Italian spin to downtown Greenville.
Given Jianna’s countless charms, don’t be surprised to find yourself coming back again and again; it’s a well-spent evening when you’re whiling the hours away with this seductive Italian beauty.
Jianna, 600 S Main St, second floor, Greenville. (864) 720-2200, jiannagreenville.com
