The spring menu at Golden Brown & Delicious is less about set dishes and more about a moment – and a mood.
For example, Executive Chef Alex George’s take on a tartare with local beef, kimchi ranch, smoked trout roe, spring vegetables, and nori is inspired by a similar dish he enjoyed at Charleston hotspot Chubby Fish that servers will tell you did, inf fact, make a grown man cry upon tasting it.
GB&D’s daily menus list best sellers and provide consistency for the customer experience, but are a mere glimpse into what’s possible. “In our kitchen at all times we have an extensive selection of local vegetables and meats. A lot of times they aren’t even listed on the menu.” George says. “But all it takes is someone to ask ‘Do you have any…?'”
Flowering collards and an abundance of rainbow carrots from Crescent Farm will make their way don’t this season’s menu. But George hopes guests will go beyond the expected and take advantage of his current service mood: “We can make food more tailored to a moment than anyone else.”
Golden Brown & Delicious, 147 Wellborn St, Ste B1, Greenville.
(864) 608-9513, eatgbnd.com
Photography by Paul Mehaffey
