ADVERTISEMENT ADVERTISEMENT ADVERTISEMENT Top 10 Places in the US You Absolutely Have to Visit - MSN Travel This January, take a trip south of the border to experience the best of South Carolina’s regional cuisine. Restaurant Week South Carolina, Jan. 7-17, offers food lovers from all over amazing values at some of the most exclusive eateries across the state. Some of the finest, most renowned chefs and res- taurants are participating, and with a whole state of options, Greenville should be your home base. (Or should we say plate?) Upstate South Carolina is home to a diverse culi- nary scene, from modern dishes served in a restored building to seasonal fare sourced from local farms. Take in the scenery while dining next to a river, or snag a spot at a usually- private club to test it out. Whatever you fancy, there’s a restaurant for any taste. Take the week- end or the whole week and explore all that Greenville and the surrounding areas have to offer. AMERICAN FARE Take advantage of a prime location by making reservations for dinner at the Commerce Club, located at the top of the One Liberty Square building downtown. The private club is known for connecting local business leaders and members, but it’s also a dining destination. Connect in the new Beat- tie Bar while you decide on dinner: for $30 per person, choose a starter (soup of the day, Beattie salad, pan- seared crab cake, or Brussels and bacon), an entrée (catch of the evening, roasted teres major with cheddar mashed potatoes, butternut squash risotto, or seared pork tenderloin with cheesy grits), and a dessert (seasonal crème brulee or triple choco- late mousse cake). Wine pairings are also available for an additional fee, and there’s a separate lunch menu for $20 per person. For downhome flavor, visit Stella’s Southern Bistro in Simpsonville, right outside Greenville. Chef Jason Scholz specializes in locally-sourced southern fare and has been featured in The New York Times, The Washington Post, Bon Appetit, Southern Living, and on The Food Network. Stella’s offers a range of upscale southern selections from a duo of Carolina quail to a grilled Beeler’s Farm pork chop served with a loaded potato and spring onion risotto. Take a relaxing night and have dinner overlooking the Reedy River at Larkin’s on the River. The bistro was established in 2005, and Executive Chef Alex Castro has been with the business ever since. At this destina- tion, take advantage of the expansive whiskey offer- ings, separated into three categories: malt, corn, and rye. For just $30 enjoy a three-course meal comprised of a soup or salad, New York Strip, South Carolina Striped Bass, or Chicken Picatta, and seasonal cheesecake or triple layer chocolate cake. Larkin’s is perfect for a celebratory night out. SEASONAL CUISINE Get a taste of the region at one of the many eateries that offer seasonal dishes sourced by local purveyors. Restau- rant 17 is one such establish- ment. The restaurant changes its menu daily and is sourced almost entirely from neigh- boring farms and nearby streams. Check out the craft cocktail menu, featuring homemade bitters. For dinner, start with the selection of regional cheeses and artisan cured meats, share a small plate of charred Walhalla bass crudo, and then indulge in the smoked Bethel Trails heritage pork crepinette, served with Brussels sprouts, oyster mushrooms, mustard greens, and jardinière. American Grocery Restaurant, located on South Main Street, offers refined American seasonal cuisine, and even extends that philosophy to the wine list. The restaurant’s custom wine room holds more than 100 hand-picked artisan boutique wines from all over the globe. The menu reflects the same attention to detail, offering only what’s fresh- est from local and regional farms. Look for an extensive selection of artisan meats and cheeses, and simple but elegant entrees like whole butterflied sunburst trout with fall squash, apples, cipollini onions, rosemary, and a hazelnut brown butter or confit of local rabbit with farro, sweet potato, turnips and their greens, carrot puree, and hunter’s sauce. Come to Roost in NOMA Square for seasonal comfort food that just hits the spot. While also using a bevy of local producers and farmers, Roost has crafted an unin- timidating menu comprised of fresh ingredients from the region. The restaurant’s approach is soil to city—it fea- tures the best in local cuisine, craft beer, and boutique American wine. Supper selec- tions include shared plates such as smothered pickles (fried dills, pimento cheese, pickled pepper relish), inven- tive flatbreads (try the duck and goat cheese), and main courses that feel like home, including bacon wrapped meatloaf, southern fried pork chops, and shrimp and grits. CLASSIC STEAKHOUSE Who doesn’t love a traditional steakhouse? With mouthwatering steaks, craveable appetizers, and baked potatoes piled high with toppings, steakhouses have something for just about anyone. CityRange is one such steakhouse and has locations in both Spartanburg and Greenville. Since opening the first loca- tion in 1998, CityRange has garnered favor among both locals and visitors. The star of this restaurant is, of course, beef—what- ever cut you desire (petit filet to cowboy ribeye), all aged at least 21 days, and can be personalized with a variety of toppings like a blue cheese crust or a creamy béarnaise sauce. When thinking of an upscale steakhouse, Ruth’s Chris Steak House comes to mind. The restau- rant and its signature sizzling plate create a memorable— and delicious—dining experi- ence. Start with internation- ally inspired appetizers such as seared ahi tuna and veal osso buco ravioli. For the best experience, choose from one of the signature steaks such as the filet, T-bone, ribeye, or porterhouse for two. Round out the meal with a few à la carte side items like potatoes au gratin, fresh asparagus, and sweet potato casserole. Located on Main Street is the nationally acclaimed Rick Erwin’s West End Grille. Here, casual elegance is defined in the historic West End with a beautiful open space and metalwork accents through- out the restaurant. The menu is equally as desirable with aged, premium cuts of beef and rich dishes that leave you wanting more. For Restaurant Week, pay $30 per person to choose from a roasted beet salad, mixed green salad with Clemson bleu cheese, or classic beef tartare with a quail egg to start, blackened skirt steak, roasted stuffed chicken, or pan seared salmon for your main course, and white chocolate coffee cheesecake, lemon blueberry tart, or chocolate stout cake with chocolate mousse for dessert. MODERN CASUAL If a swanky night out is not quite your style, Restau- rant Week still has plenty of intriguing and fun food options. Take Dive ‘n’ Boar, a modern dive bar with a side of gastropub grub. This new eat- ery (opened May 2015) has created a center of culture in Greenville centered on bar food with a twist, an impres- sive selection of craft beer (25 taps), and handcrafted cocktails based on classics, but made with on-site herbs, custom shrubs and simple syrups, plus 16 house infu- sions. While sipping at the bar, start with some munch- ies such as beer cheese fondue or popcorn chicken and waffles. The menu includes multiple variations of nachos, burgers, hot dogs, and sandwiches (including brisket banh mi). Entrees include fish and chips, brisket cheesesteak burrito, and ribs and mac. The Green Room in Greenville embodies “Upstate Casual”—the Lowcountry state of mind, paired with the sophistication of the Upstate. Located on North Main Street, this establishment exudes charm from its turn- of-the-century building com- plete with exposed brick walls and large wood bar. Start with the quintessential southern starter: fried green tomatoes. The Green Room’s version is topped with herbed cream cheese and red pepper relish. Entrees include braised beef short ribs and Chesapeake crab cakes. Be sure to grab an order of the parmesan truffle frites, named “Best French Fries in the U.S.” by CNN’s Travel + Leisure magazine. Be sure to make reserva- tions for Greenville’s Restaurant Week, Jan. 7-17. For information on all 41 participating restaurants, visit www.restaurant- weekgreenville.com. Food for All: Restaurant Week South Carolina in Greenville A server prepares to present both appealing and flavorsome cuisine to waiting guests. (Credit: VisitGreenvilleSC/Ruth’s Chris Steak House) The Green Room’s wooden bar (always topped with heaping amounts of food), accented by brick walls and leather booths, provides a warm, inviting atmosphere. (Credit: VisitGreenvilleSC) The chefs at Roost busily prepare their next mouth-watering meal in the open-air kitchen. (Credit: VisitGreenvilleSC/Firewater Photography) Shrimp and grits tantalize the senses and make the perfect Southern dish – no matter where you’re from. (Credit: VisitGreenvilleSC/Stella’s Southern Bistro) A couple dining in Rick Erwin’s delight not only in each other’s company, but in the decadent entrées and wine. (Credit: VisitGreenvilleSC/Rick Erwin’s Dining Group)
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Top 10 Places in the US YouAbsolutely Have to Visit
- MSN Travel
Top 10 Places in the US You Absolutely Have to Visit
- MSN Travel
This January, take atrip south of the borderto experience the best ofSouth Carolina’s regionalcuisine. Restaurant WeekSouth Carolina, Jan. 7-17,offers food lovers from allover amazing values atsome of the most exclusiveeateries across the state.Some of the finest, mostrenowned chefs and res-taurants are participating,and with a whole state ofoptions, Greenville shouldbe your home base. (Orshould we say plate?)
Upstate South Carolinais home to a diverse culi-nary scene, from moderndishes served in a restoredbuilding to seasonal faresourced from local farms.Take in the scenery whiledining next to a river, orsnag a spot at a usually-private club to test itout.Whatever you fancy,there’s a restaurant forany taste. Take the week-end or the whole week andexplore all that Greenvilleand the surrounding areashave to offer.
AMERICAN FARETake advantage of a
prime location by makingreservations for dinner atthe Commerce Club, locatedat the top of the One LibertySquare building downtown.The private club is known forconnecting local businessleaders and members, butit’s also a dining destination.Connect in the new Beat-tie Bar while you decide ondinner: for $30 per person,choose a starter (soup ofthe day, Beattie salad, pan-seared crab cake, or Brusselsand bacon), an entrée (catchof the evening, roasted teresmajor with cheddar mashedpotatoes, butternut squashrisotto, or seared porktenderloin with cheesy grits),and a dessert (seasonalcrème brulee or triple choco-late mousse cake).Winepairings are also available foran additional fee, and there’sa separate lunch menu for$20 per person.For downhome flavor, visit
Stella’s Southern Bistro inSimpsonville, right outsideGreenville. Chef Jason Scholzspecializes in locally-sourcedsouthern fare and has beenfeatured in The New YorkTimes, TheWashington Post,Bon Appetit, Southern Living,
and on The Food Network.Stella’s offers a range ofupscale southern selectionsfrom a duo of Carolina quailto a grilled Beeler’s Farmpork chop served with aloaded potato and springonion risotto.Take a relaxing night and
have dinner overlooking theReedy River at Larkin’s onthe River. The bistro wasestablished in 2005, andExecutive Chef Alex Castrohas been with the businessever since. At this destina-tion, take advantage of theexpansive whiskey offer-ings, separated into threecategories: malt, corn, andrye. For just $30 enjoy athree-course meal comprisedof a soup or salad, New YorkStrip, South Carolina StripedBass, or Chicken Picatta, andseasonal cheesecake or triplelayer chocolate cake. Larkin’sis perfect for a celebratorynight out.
SEASONAL CUISINEGet a taste of the region at
one of the many eateries thatoffer seasonal dishes sourcedby local purveyors. Restau-rant 17 is one such establish-ment.The restaurant changesits menu daily and is sourcedalmost entirely from neigh-boring farms and nearbystreams. Check out the craftcocktail menu, featuringhomemade bitters. For dinner,start with the selection ofregional cheeses and artisancuredmeats, share a smallplate of charredWalhalla basscrudo, and then indulge in thesmoked Bethel Trails heritagepork crepinette, served withBrussels sprouts, oystermushrooms,mustard greens,and jardinière.
American GroceryRestaurant, located onSouth Main Street, offersrefinedAmerican seasonalcuisine, and even extendsthat philosophy to the winelist. The restaurant’s customwine room holds more than100 hand-picked artisanboutique wines from all overthe globe.Themenu reflectsthe same attention to detail,offering only what’s fresh-est from local and regionalfarms. Look for an extensiveselection of artisan meatsand cheeses, and simple butelegant entrees like wholebutterflied sunburst troutwith fall squash, apples,cipollini onions, rosemary,and a hazelnut brown butter
or confit of local rabbit withfarro, sweet potato, turnipsand their greens, carrotpuree, and hunter’s sauce.
Come to Roost in NOMASquare for seasonal comfortfood that just hits the spot.While also using a bevy oflocal producers and farmers,Roost has crafted an unin-timidating menu comprisedof fresh ingredients fromthe region.The restaurant’sapproach is soil to city—it fea-tures the best in local cuisine,craft beer, and boutiqueAmerican wine. Supper selec-tions include shared platessuch as smothered pickles(fried dills, pimento cheese,pickled pepper relish), inven-tive flatbreads (try the duckand goat cheese), andmaincourses that feel like home,including bacon wrappedmeatloaf, southern fried porkchops, and shrimp and grits.
CLASSIC STEAKHOUSEWho doesn’t love a
traditional steakhouse?With mouthwatering steaks,craveable appetizers, andbaked potatoes piled highwith toppings, steakhouseshave something for just aboutanyone. CityRange is onesuch steakhouse and haslocations in both Spartanburgand Greenville. Sinceopening the first loca-tion in 1998, CityRangehas garnered favoramong both localsand visitors.The starof this restaurant is,of course, beef—what-ever cut you desire(petit filet to cowboyribeye), all aged atleast 21 days, and canbe personalized with avariety of toppings likea blue cheese crust ora creamy béarnaisesauce.
When thinking of anupscale steakhouse,
Ruth’s Chris Steak Housecomes to mind.The restau-rant and its signature sizzlingplate create a memorable—and delicious—dining experi-ence. Start with internation-ally inspired appetizers suchas seared ahi tuna and vealosso buco ravioli. For the bestexperience, choose from oneof the signature steaks suchas the filet, T-bone, ribeye, or
porterhouse for two. Roundout the meal with a few à lacarte side items like potatoesau gratin, fresh asparagus,and sweet potato casserole.
Located on Main Street isthe nationally acclaimed Rick
Erwin’sWest End Grille. Here,casual elegance is definedin the historicWest End witha beautiful open space andmetalwork accents through-out the restaurant.The menuis equally as desirable withaged, premium cuts of beefand rich dishes that leave youwanting more. For RestaurantWeek, pay $30 per person tochoose from a roasted beetsalad,mixed green saladwith Clemson bleu cheese,or classic beef tartare with aquail egg to start, blackenedskirt steak, roasted stuffedchicken, or pan searedsalmon for your main course,and white chocolate coffeecheesecake, lemon blueberrytart, or chocolate stout cakewith chocolate mousse fordessert.
MODERN CASUALIf a swanky night out is
not quite your style, Restau-rantWeek still has plentyof intriguing and fun food
options.Take Dive ‘n’Boar, amodern dive bar with a side ofgastropub grub.This new eat-ery (opened May 2015) hascreated a center of culturein Greenville centered on barfood with a twist, an impres-
sive selection of craft beer(25 taps), and handcraftedcocktails based on classics,but made with on-site herbs,custom shrubs and simplesyrups, plus 16 house infu-sions.While sipping at thebar, start with somemunch-ies such as beer cheesefondue or popcorn chickenand waffles.Themenuincludes multiple variationsof nachos, burgers, hot dogs,and sandwiches (includingbrisket banhmi). Entreesinclude fish and chips, brisketcheesesteak burrito, and ribsandmac.
The Green Room inGreenville embodies “UpstateCasual”—the Lowcountrystate of mind, paired with thesophistication of the Upstate.Located on North MainStreet, this establishmentexudes charm from its turn-of-the-century building com-plete with exposed brick wallsand large wood bar. Start withthe quintessential southernstarter: fried green tomatoes.The Green Room’s version istopped with herbed creamcheese and red pepper relish.Entrees include braised beefshort ribs and Chesapeakecrab cakes. Be sure to grab anorder of the parmesan trufflefrites, named“Best FrenchFries in the U.S.”by CNN’sTravel + Leisure magazine.
Be sure to make reserva-tions for Greenville’sRestaurant Week, Jan. 7-17.For information on all 41participating restaurants,visit www.restaurant-weekgreenville.com.
Food for All:RestaurantWeekSouth Carolinain Greenville
A server prepares to present both appealing and flavorsome cuisineto waiting guests. (Credit: VisitGreenvilleSC/Ruth’s Chris Steak House)
The Green Room’s wooden bar (always topped with heapingamounts of food), accented by brick walls and leather booths,provides a warm, inviting atmosphere. (Credit: VisitGreenvilleSC)
The chefs at Roost busily prepare their next mouth-wateringmeal in the open-air kitchen. (Credit: VisitGreenvilleSC/FirewaterPhotography)
Shrimp and grits tantalize the senses and make the perfect Southerndish – no matter where you’re from.(Credit: VisitGreenvilleSC/Stella’s Southern Bistro)
A couple dining in Rick Erwin’s delight not only in each other’scompany, but in the decadent entrées and wine.(Credit: VisitGreenvilleSC/Rick Erwin’s Dining Group)
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