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Eat & Drink

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Where every meal begins: Inside Topsoil’s edible garden

  • August 7, 2026
  • Lillia Callum-Penso
Topsoil’s cuisine is rooted in locally grown produce The zinnias are the first indication that there is something new blooming outside Topsoil Restaurant. Step closer to the newly planted edible…
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The Anchorage and Jianna chefs put their spin on summer tomato dishes

  • July 29, 2026
  • Leigh Savage
Read on for tomato tips, recipe tricks, and two masterful riffs on summer’s most popular produce.
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The Cannoli Hole brings creative Italian desserts to BridgeWay Station

  • July 28, 2026
  • Hannah Gail Flatt
Regular offerings include vanilla bean with mini chocolate chips, Oreo, Biscoff, and crème brûlée.
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Kitchen Sync reveals tomato pie secrets

  • July 27, 2026
  • Jerry Salley
It’s far from fast food, but the renowned tomato pie at Greenville’s Kitchen Sync goes quickly Each year when the weather gets warmer, Kevin Feeny starts to hear from customers…
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Inside Bookstore Kitchen: Chef Teryi Youngblood’s cookbook inspired by Camilla Kitchen

  • July 23, 2026
  • M. Linda Lee
At Camilla Kitchen, Chef Teryi Youngblood celebrates her first cookbook
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Turn grilled vegetables and feta into three effortless summer meals

  • July 13, 2026
  • Beth Brown Ables
One quick grill session yields multiple elegant, easygoing meals “8 Recipes to Make This Summer When You Can’t Be Bothered to Cook” “Simple Salads for Busy People” “Summer No-Cook Recipes…
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Feel the Burn with the Spiciest Dishes in Greenville

  • July 9, 2026
  • Ariel Turner
Why spicy food is good for you, plus eight local dishes that turn up the heat
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Lucy Anne’s by Chef Michael Rednak brings southern-italian fusion to the Upstate

  • July 8, 2026
  • Lillia Callum-Penso
Chef Michael Rednak blends Southern and Italian cuisines to create Lucy Anne's
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How DeMarco’s is redefining Italian dining near Fluor Field

  • July 8, 2026
  • M. Linda Lee
At DeMarco’s, the staff’s attention to detail reveals itself in the imported Italian 00 flour they use in their pizza dough, the mozzarella curds they hand-pull, and the pasta they make in-house each day.
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Food for thought

  • June 24, 2026
  • Sherry Jackson
Instead of talking about the wonderful stories we have in this issue—and there are plenty—or how wonderful the team is—they are, and I try to remind them frequently—I thought I’d share a few of my favorite dining establishments.
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  • November 2026
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