Once again, Restaurant Week has arrived in South Carolina, and the culinary scene is ablaze with quality and variety. In the last few years, Greenville has experienced a restaurant boom, and with lower prices and menu highlights at a plethora of establishments, this week is a great time to grab a special taste. We’ve rounded up some of your best bets—grab a friend a treat your taste buds to something new.
RW MENU PICK: Menu Changes Daily
If they can grow it, locally source it, or make it in-house, they will. Located in the former Williams Hardware space in Travelers Rest—and just off the PRISMA Swamp Rabbit Trail—this restaurant and market combo serves up fresh and modern veggie-driven dishes. Unique wines and specialty coffee are served with exclusive food combinations, and yes, breakfast is served all day long. Find fresh produce and artisan breads at the market, as well as on the menu.
RW MENU PICK: Blue Oyster Mushroom
A former faculty member in Furman University’s environmental science department, Lori Nelsen blazes a new trail in the restaurant world with co-owner Chef David Porras. The duo fulfills a long-time dream of creating a healthy, sustainable, and quality dining experience with an on-site farm and culinary research lab. Lovers of food innovation will not want to miss this spot, an ode to nature’s bounty.
RW MENU PICK: Three Cheese Agnolotti
With stellar views of Main Street from its wrap-around terrace, this modern Italian osteria offers patrons daily house-made pastas, the region’s freshest seasonal ingredients, and, of course, oysters. Grab a cocktail or a glass of wine from the 40-foot bar, and nosh on pasta dishes like potato gnocchi, radiatori, or strozzapreti with braised pork shank ragu, cippolini, napa cabbage, and roast tomato.
RW MENU PICK: Braised Short Rib Taco Gringos
This Prisma Health Swamp Rabbit Trail–based cantina serves up trendy cocktails and Mexican menu selects like chicken tortas, braised beef tamales, and pozole roja. Designed with a laid-back feel, the upscale social club is not shy of spirits; along with craft beer, wine, mezcal, and tequila, the bar whips up killer cocktails like the el Thrifty margarita with blanco tequila and orange liqueur (part of the 3-course deal with Restaurant Week), or the Oaxaca Burro with mezcal, ginger, and lime.
RW MENU PICK: Baked NC Catfish
Husk Greenville delivers legendary farm-to-table concepts under Chef Jon Buck, who champions Southern fare by resurrecting dishes reminiscent of great-grandma’s kitchen. The ever-evolving menu offers starters—like the crispy pig ear lettuce wraps—then dives into heftier plates like the coal-roasted chicken, sorghum-flour dumplings, and shishito peppers.
Restaurant Week will run until January 19th, 2020. More details can be found at restaurantweeksouthcarolina.com