DEC E M B ER 2 019 TOWNCAROLINA.COM
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THE RESERVE AT LAKE KEOWEE
THE RESERVE AT LAKE KEOWEE
446 Augusta Way $2,490,685
117 Burwood Court $1,499,685
117 Pacolet Trail $1,480,673
4 Bedrooms, 5 Bathrooms, 2 Half Bathrooms
5 Bedrooms, 4 Bathrooms, 2 Half Bathrooms
5 Bedrooms, 5 Bathrooms, 2 Half Bathrooms
EY IC S
PARKINS MILL AREA
98 Cleveland Street $1,300,601
40 Parkins Lake Road $1,032,607
4031 Pennington Road $999,651
4 Bedrooms, 4 Bathrooms, 1 Half Bathroom
8 Bedrooms, 5 Bathrooms, 4 Half Bathrooms
P YS EAD
AUGUSTA CIRCLE AREA
650 Hammett Road $934,650
203 Sunset Drive $899,605
50 Claussen Street $834,601
4 Bedrooms, 3 Bathrooms, 1 Half Bathroom
4 Bedrooms, 3 Bathrooms, 1 Half Bathroom
3 Bedrooms, 3 Bathrooms, 1 Half Bathroom
G TIN ME LIS HO W W NE D NE N A BR
204 Sorrento Drive $839,609
125 Gascony Drive $799,609
412 Hudson Road $749,615
5 Bedrooms, 4 Bathrooms, 1 Half Bathroom
4 Bedrooms, 3 Bathrooms, 1 Half Bathroom
4 Bedrooms, 4 Bathrooms, 1 Half Bathroom
1 lo w 5 h “ R s I 1 w th th a r 1 m a a id li e e
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TWENTY FIVE QUESTIONS FOR JOAN HERLONG 1. How long have you been selling real estate in Greenville? 26 years, and counting. 2. How long have you worked full time in real estate? 26 years, and counting. 3. Do you prefer working with Buyers or Sellers? Yes. 4. What Muppet character do you most closely identify with? Kermit. 5. When do you plan to retire? When this becomes more work and less fun. 6. Do you have a favorite child? Yes, the one who named their child after me. 7. What is your mission statement? “Do the right thing, even when no one is looking.” 8. How did you choose real estate? Real estate chose me. It’s the one thing I could do well, make a decent living, and still be BEST MOM EVER. 9. How do you balance your career with being a great mom? I don’t. 10. Why did you affiliate with Sotheby? Because they asked me, DUH. 11. What’s the secret to your success? There is no secret. You have to be.... reasonably good with people.... reasonably intelligent.... and you have to work hard, really hard. Two out of three won’t cut it, and most people don’t believe it takes all three. 12. What is the funniest thing that ever happened in your career so far? The time a huge black snake surprised me as I was walking to my car. My reflex was to sling shot my buyer client at the snake, and run away. My client thought it was funny, but it took him a couple of years to realize it. 13. What do you do when you’re not working? Playing tennis or being free babysitter to my three grand babies. Cutest girlies ever. 14. You’ve developed quite a catalogue of unusual ads. Who does your advertising and copywriting? I do. Kudos to Michael Allen and Holly Hardin at the Community Journals. They’re very patient, and they always help me translate a vague idea into a memorable ad. 15. What is the most satisfying aspect of your career? Working only with likable clients. 16. Do you have a favorite client? Yes, and they know who they are; they didn’t even have to name a child after me. 17. Was it fun it to film the HGTV House Hunters episode with your daughter and son-in-law? It was fine, they’re fine.
864-325-2112 | www.jha-sothebysrealty.com | Joan Herlong Owner, CEO EACH OFFICE IS INDEPENDENTLY OWNED AND OPERATED
18. In hindsight, would you do anything differently? I finally learned to treat my family at least as well as I treat my clients. I wish I’d learned that sooner. 19. Can you describe your ideal sales associate.? See #11. 20. Who is your celebrity doppelgänger? Owen Wilson, seriously. 21. Where is your happy place? Doing what I do. 22. What sets your company apart? Attentive client service at every price point. 23. How do you like your location at One McDaniel Greene? It’s awesome, we get to work in a tree house Downtown. 24. Describe your recruiting technique in ten words or less. “Give yourself a promotion and a raise, join us.” 25. How do you define expertise? By the results I deliver for my clients.
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2 0 1 9 St a r s AWA R D Best Whole House Re n o v a a o n
2 0 1 9 St a r s AWA R D Best Outdoor Living Space
2 0 1 9 St a r s AWA R D B e s t Ro o m Re m o d e l
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112 WHITE VIOLET WAY
CLIFFS AT KEOWEE VINEYARDS $3,600,000 | MLS# 1397821 Kim Crowe 864.888.7053
290 STABLE GATE DRIVE
MOTLOW CREEK EQUESTRIAN $1,100,000 | MLS# 1404547 Meg Atkinson 843.601.4191
forTheH CUSTOM-BUILT ESTATE
5 A MOORE LANE
15 WINDFAIRE PASS COURT
104 TOP RIDGE DRIVE
1 ROSE THORN COURT
GREENVILLE $2,400,000 | MLS# 1403978 Annell Bailey 864.346.0598
THE RESERVE AT LAKE KEOWEE $799,000 | MLS# 1405396 Vicky Wynn 828.242.1171
RENOVATED FARM HOUSE
8 ANDERS ROAD
GREENVILLE $655,000 | MLS# 1385716 Damian Hall 864.561.7942
TRAVELERS REST $1,598,500 | MLS# 1369349 Holly May 864.640.1959
TRAVELERS REST $690,150 | MLS# 1402811 John “Clark” Kent 864.784.9918
CUSTOM COBBLESTONE HOME
230 TUXEDO LANE
TUXEDO PARK $649,900 | MLS# 1404657 Carol Pyfrom 864.608.3312
12 TRAXLER STREET
GREENVILLE $624,900 | MLS# 1404132 Michael Mumma 864.238.2542
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Holidays 182 GRAYLYN DRIVE
6 ACRE RANCH
GRAYLYN $389,900 | MLS# 1404876 Debra Owensby 864.404.8295
FORRESTER HEIGHTS $312,000 | MLS# 1405038 Jean Durham 864.559.5090
1 RIVANNA LANE
2085 FOUNTAIN INN ROAD
23 BELLE OAKS DRIVE
116 CONVERSE STREET
2 MIDDLE CREEK WAY
THE COTTAGES AT HARRISON BRIDGE $289,900 | MLS# 1405318 Philip Romba 864.349.7607
OVERBROOK $229,950 | MLS# 1392646 Rex Galloway 864.630.1111
WOODRUFF $299,900 | MLS# 1397991 Sherry Cantrell 864.630.7892
MEADOWBROOK $229,900 | MLS# 1405825 Cindy Hosea 864.525.4803
CUTE BOAT HOUSE
522 PEACH GROVE PLACE
MAULDIN $225,000 | MLS# 1403663 Nick Littlefield 864.809.6024
0 E LAKESHORE DRIVE
LAKE LANIER $210,000 | MLS# 1402807 Tim Heatley 864.561.1489
5 TEAKEWOOD COVE
LONG CREEK PLANTATION $199,500 | MLS# 1405219 A. Denise Franklin 864.313.1566
www.blackstreaminternational.com | 864.920.0303 | 20 Overbrook Ct, Ste 400 | Greenville, SC
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Cask Away: At Virginia Distillery Co., acclaimed for their Scottish-style whiskies, single malts age in sherry, bourbon, and Cuvée wine casks for at least three years. For more, see “Amber Glow,” page 84. Photograph courtesy of Virginia Distillery Co.
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southerngirlchic.com 2815 Woodruff Road, Suite 106, Simpsonville DECEMBER 2019 / 9
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Contents 14 21
73 OUT OF TOWN
Contributing editor M. Linda Lee takes to Spain on a culinary adventure with Cúrate’s Félix Meana; the Biltmore Estate offers a host of holiday delights.
See, hear, read, react. The month’s must-dos.
29 ON THE TOWN
83 TOWN SPORT
89 STYLE CENTRAL
Pics of the litter: Upcountry fêtes & festivities.
Deep in the Blue Ridge, Virginia Distillery Co. crafts award-winning whiskies ideal for sport and celebration.
Designer Walker Reed paints elegant still lifes; Red Clay’s sought-after hot sauces pack the heat; Poe West’s Culinary Hospitality Innovation Center seeks to fill a community need; and a cookbook roundup for your favorite foodie.
Bling in the season with these sparkly gems; vintage, handcrafted pans from Smithey Ironware Company make great gifts.
66 TOWN PROFILE
Peek into the creative mind behind food concepts GB&D, Carol’s Ice Cream, and Bar Mars—Chef Alex George.
Craft cocktail culture comes to Greenville with two new concepts, Bar Mars and Exile, each seeking a collaborative environment that offers inventive, approachable drinks.
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MAN ABOUT TOWN
During layovers, the Man plays a surreptitious game in airports to pass the time.
EAT & DRINK
Asheville’s Cultura restaurant pairs the latest in beer fermentation with nuanced cuisine; new Upstate coffee joints offer sipping environments for all; indulge in a curated bottle with friends at the Wine House; this easy beef ragù puts the cozy in comfort food.
DINING GUIDE TOWNSCENE
Got plans? You do now.
Discover the genius of Vincent van Gogh and his contemporaries at the Columbia Museum of Art.
This season, a new food hall opens its doors in a renovated mixed-use space called The Commons, along the Prisma Health Swamp Rabbit Trail, providing a home for a host of local eateries. / by M. Linda Lee // photography by Paul Mehaffey
/ by Kathryn Davé // photography by Jivan Davé
THIS PAGE & COVER:
Chef Geoff Rhyne crafts his superstar hot sauce from a variety of peppers in Greenwood, South Carolina. For more, see “Fire Alarm,” page 58. Photograph by Paul Mehaffey
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y p p a H
s y a d i l o H
CARLTON MOTORCARS www.CarltonMB.com (864) 213-8000 2446 Laurens Road, Greenville, SC 29607
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Letter December Highlights All Together Now
A culinary training center in West Greenville looks to fill community and commercial gaps: page 60
All on the Line
Chef Alex George tackles culinary ambitions with vulnerability and drive: page 66
Flavors of Spain
Contributing editor M. Linda Lee indulges in a global foodie adventure: page 73
A Generous Pour Photograph by Chelsey A shford
Toast the season with a dram of Virginia Distillery Co.’s single malt whisky: page 83
Deck yourself in holiday cheer with our roundup of glittery trinkets: page 89
New cocktail concepts Bar Mars and EXILE get down and nerdy with mixology, but they’re all about approachability: page 106
The Landscape of Food
Repurposed warehouses near Unity Park are transforming into a foodie hall for all: page 114
echnology is changing the way we dine. It’s obvious in the forms of food-delivery apps and online ordering. But, more subtly, our shift away from physical industry into virtual experience has freed up cavernous buildings that have been dormant for decades. These spaces are reemerging as mixed-use venues, housing businesses, fitness studios, entertainment, shops, and certainly food and drink. Though the concept of the food hall isn’t new—larger cities have been creating these modern food hubs since the late 1990s—it is relatively new to Greenville. The growth of our city has made development, and reuse, more appealing, while the landscape of culinary culture is ripe for growth. It’s a potent combination, that of visionary developer and visionary chef/food artisan. The bigger picture of this, though, speaks to how these spaces are changing where and what we eat—like suburbia and shopping malls altered the look of urban centers decades ago. There’s a resurgence of the communal table, and it doesn’t end there. The focus on community and collaborative experience is both the heart and engine forwarding our new (or renewed) food moment. Simultaneously, there’s a hyper-focus on culinary craft and execution. Chefs are sourcing goods from local producers, and some restaurants have their own farms. Bread artisans, small-batch brewers and distillers, coffee roasters, bartending wizards, and others, thrive here. Through their intentionality and expression, they are amplifying our experience with food and heightening our pleasure. Essentially, they are making this a very delicious place to live. History is alive and echoing through the walls of these reclaimed spaces, where culinary arts and community interest meld with architectural renaissance. The combination is changing the face of our city, and, with it, our collective experience.
Blair Knobel Editor-in-Chief
Photograph by Jivan Davé
’Tis the season for classic (or brandspanking-new) cocktails at Bar Mars (left) and EXILE, two new concepts elevating the cocktail scene in Greenville. For more, see “Urban Standard,” page 106.
bit.ly // towniemail
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LESS COOKING. M O R E C E L E B R AT I N G . Our Bakery and Deli are here to help with holiday entertaining.
Visit your local Publix or order online at publix.com/HolidayPlatters. Please allow 24 hours for platters.
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Jamie Wyeth, born 1946 Stealing Holly from the Irénées, 2016 Courtesy of The Phyllis and Jamie Wyeth Collection
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DASHING THROUGH THE SNOW Phyllis Mills Wyeth: A Celebration ON VIEW THROUGH DECEMBER 29, 2019 From the late 1960s onward, Phyllis Mills Wyeth (November 13, 1940 – January 14, 2019) was a muse to her husband, artist Jamie Wyeth. The paintings assembled in this traveling exhibition are a memorial tribute to her and reflect her vibrant spirit and love of nature, horses, and her ever-present dogs. Phyllis Wyeth was a noted philanthropist, conservationist, environmentalist, arts supporter, accomplished horsewoman, and a staunch advocate for the rights of those with disabilities. When you visit the GCMA, you’ll discover a carefully curated selection of American art, including the world’s largest public collection of watercolors by Andrew Wyeth and one of the world’s best institutional collections of works by our country’s most acclaimed living artist, Jasper Johns. The museum’s unrivaled Southern Collection highlights a collection of clay vessels created by the enslaved potter David Drake; a selection of sculpture by South Carolina artist Grainger McKoy; and one of the largest collections of paintings by African-American artist William H. Johnson outside the Smithsonian.
Greenville County Museum of Art
420 College Street on Heritage Green 864.271.7570 gcma.org Wed - Fri 10 am - 5 pm Sat - Sun 1 pm - 5 pm
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Mark Johnston PUBLISHER firstname.lastname@example.org
WHAT’S THE MUST-HAVE DISH ON YOUR HOLIDAY MENU?
BLAIR KNOBEL EDITOR-IN-CHIEF email@example.com Paul Mehaffey ART DIRECTOR
The season starts with imported cookies from Bahlsen of Germany. Love their chocolate covered gingerbread!
My mom’s macaroni and cheese.
Laura Linen STYLE EDITOR Abby Moore Keith MANAGING EDITOR CONTRIBUTING EDITORS Kathryn Davé RUTA FOX M. Linda Lee Steven Tingle Stephanie Trotter Jac Valitchka Ashley Warlick
Mashed potatoes with a pound of Kerrygold butter.
CONTRIBUTING WRITERS Beth Brown Ables, Angie Thompson & ARIEL TURNER CONTRIBUTING PHOTOGRAPHERS, ILLUSTRATORS & DESIGNERS Chelsey Ashford, Robin Batina-Lewis, David & Sarah Bonner, Jack Connolly, WILL CROOKS, Jivan Davé, Whitney Fincannon, Rebecca Lehde, Jason & Tara Massey, Karen Schipper & Eli Warren Andrew Huang EDITOR-AT-LARGE
Homemade turkey noodle soup.
Kathryn Norungolo EDITORIAL INTERN Holly Hardin VICE PRESIDENT, OPERATIONS
Bacon-wrapped dates stuffed with bleu cheese.
GRAPHIC DESIGNERS Michael Allen & Kim Collier EMILY YEPES DIRECTOR OF SALES Donna Johnston MANAGER OF BUSINESS DEVELOPMENT MARKETING REPRESENTATIVES Abby Guin, Heather Propp & Jessica Schwartz
Join the Y!
Meredith Rice RELATIONSHIP MANAGER
UNLIMITED Group Exercise Classes INCLUDES PREMIUM CLASSES like Beast Mode , TRX , and Cycling!
CLIENT SERVICES LIZZIE CAMPBELL & ANITA HARLEY Kristi Fortner ASSISTANT TO THE PUBLISHER
INCLUDES PREMIUM CLASSES like Beast Mode , TRX , and Cycling! ®
412-0288 ymcagreenville.org 864-
I have been making a Danish pastry wreath for Christmas breakfast for the past forty years! The recipe makes two, so I will be making my 81st and 82nd this year. Flaky, warm, and delicious, it wouldn’t be Christmas without it.
My mom’s sweet potato casserole has to be present at Christmas dinners. She always makes two because one is just not enough!
Sue Priester CONSULTING MEMBER Susan Schwartzkopf EXECUTIVE VICE PRESIDENT Douglas J. Greenlaw CHAIRMAN
TOWN Magazine (Vol. 9, No. 12) is published monthly (12 times per year) by TOWN Greenville, LLC, 581 Perry Ave, Greenville, SC 29611, (864) 679-1200. If you would like to have TOWN delivered to you each month, you may purchase an annual subscription (12 issues) for $65. Postmaster: Send address changes to TOWN, 581 Perry Ave, Greenville, SC 29611. All rights reserved. Printed in the USA.
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Downsize Without Compromise
Maintenance Free Yard • Homesites from the $130s • Walking Trail to Hollingsworth Park Custom Built by Exclusive Preferred Builders • Close to Future Swamp Rabbit Trail Extension
Visit the Sales Office for a Personal Tour 340 Rocky Slope Road, Suite 300 • Greenville
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TOP OF THE
THE MONTH’S MUST- DOS
December 2019 TRANS-SIBERIAN ORCHESTRA Returning to Greenville with all new staging and special effects, this year’s extravaganza, Christmas Eve and Other Stories, is based on the group’s triple-platinum album of the same name. As part of its 66-city tour, the Trans-Siberian Orchestra brings its special brand of progressive rock and pyrotechnics to herald Greenville’s yuletide revelry.
Photograph by Bob Carey
Bon Secours Wellness Arena, 650 N Academy St, Greenville. Fri, Dec 6, 4pm. $50-$80. (864) 241-3800, bonsecoursarena.com
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EVERY BRILLIANT THING
PHYLLIS MILLS WYETH: A CELEBRATION
Ice cream. Kung Fu movies. Laughing so hard you shoot milk out of your nose. These are a few of the brilliant things that a six-year-old boy lists to convince his suicidal mother that life is worth living. Not your average Christmas play, this heart-wrenching and hilarious work by Duncan Macmillan with Jonny Donahoe takes a thoughtful look at depression. As you celebrate the holiday, this play will spur you to consider the brilliant things that grace your own life.
From the late 1960s until her death in January 2019, Phyllis Mills Wyeth was the subject and muse behind the work of her husband, Jamie Wyeth. In celebration of her life and the impact of her spirit, this exhibit at GCMA features 38 paintings by Jamie Wyeth that capture Phyllis’s life through the stroke of a brush. The paintings range from some of his first to most recent, showcasing his wife’s success in Thoroughbred horse breeding and her love of nature.
Photograph courtesy of Greenville County Museum of Art
Greenville County Museum of Art, 420 College St. Thru Dec 29. Times vary, free admission. (864) 271-7570, gcma.org
ANDERSON CHRISTMAS LIGHTS Why wrangle with hopelessly tangled strings of lights at home, when you can illuminate your holidays with a drive through 2.5 dazzling miles of festive lights in Anderson? Clip-clop by the displays on a horse-drawn wagon ride ($5), then warm up with some cookies and hot chocolate at Frosty’s Café, or make s’mores at the Fire Pit. Before you leave, stop by Santa’s Lodge to make sure St. Nick has the kids’ Christmas wish lists. 520 Woodcrest Dr (corner of Martin Luther King Blvd), Anderson. Thru Dec 25, 5:30–10pm, daily. $10/car. andersonchristmaslights.org
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Photograph courtesy of Penning and Langford Productions
The Warehouse Theatre, 37 Augusta St, Greenville. Dec 5–15. Thurs–Sat, 8pm; Sun, 3pm. $20. (864) 235-6948, warehousetheatre.com
David Lee Nelson in EVERY BRILLIANT THING Photo courtesy of Alabama Shakespeare Festival
HOLIDAY AT PEACE Greenville Symphony Orchestra’s Holiday at Peace is a festive way to enjoy music during the holiday season. Renowned vocalists Diane Penning and Paul Langford will deliver a profound performance alongside the hometown orchestra, led by conductor Edvard Tchivzhel. Let yourself be swept away into an evening of exquisite song. Peace Center, 300 S Main St, Greenville. Dec 20–22. Fri–Sat, 7:30pm; Sun, 3pm. $18-$60. (864) 467-3000, peacecenter.org
THE VERY MERRY LOCAL CHRISTMAS MARKET Nothing feels as genuinely festive as meandering through a Christmas market, admiring the various vendors with a steaming cup of hot chocolate or apple cider in hand. Delight in handcrafted goods on display at this Travelers Rest bazaar, where the big man in red will make a guest appearance from 2–4 p.m. Get ready for holiday greetings, and perhaps the opportunity to mention a few things on your list.
Photograph courtesy of Penning and Langford Productions
Trailblazer Park, 235 Trailblazer Drive, Travelers Rest. Sat, Dec 14, 1–5pm. Free. (864) 610-0965, travelersrestfarmersmarket.com
zWhat-Not-To-Miss / GREENVILLE POINSETTIA CHRISTMAS PARADE For more than 75 years, the Poinsettia Christmas Parade has delighted thousands of area families as it makes its way down Main Street. Ring in the holidays with this host of festive floats, marching bands, and more. Get downtown early to stake out a good spot so you don’t miss the chance to see Santa ride by. It’s a ho-ho-ho holiday treat. Downtown Greenville. Sat, Dec 7, 6–7:30pm. Free. (864) 467-4484, greenvillesc.gov/1330/Poinsettia-Christmas-Parade
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Quick HITS BON SECOURS FESTIVAL OF TREES
z Looking for a theme for your Christmas tree? Get your creative juices flowing by checking out the glittering displays that fill the lobbies of several downtown hotels (you’ll find the biggest display at the Hyatt Regency Greenville). All individually decorated by the event’s sponsors, as well as local businesses, schools, and organizations, the trees vie for first-, second-, and third-prize titles. Come pick your own favorite. Downtown Greenville. Dec 1–31, dailly. Free. (864) 255-1040, stfrancisfoundation.com
RECRAFT’S HOLIDAY WORKSHOP
z Crafting might not be on your Christmas list, but don’t let limited supply or inspiration keep you from creating something special this season. ReCraft’s Holiday Workshop launches in Greenville with a multitude of crafting supplies that were either donated by local businesses or diverted from the landfill. For a one-time fee of $7 (but free on Fridays!), you can create to your heart’s content with any materials you want, just in time for the season of gift-giving. NEXT Manufacturing, 400 Birnie St. Thru Dec 28. Wed–Fri, 1–9pm & Sat, 9am–5pm. $7. recraftgvl.org
BELIEVE! CHRISTMAS WITH THE GREENVILLE YOUTH CHORALE
First Presbyterian Church, 200 W Washington St, Greenville. Sat, Dec 7, 3pm. Adults, $10; students, free. (864) 905-4559, greenvilleyouthchorale.com
A CHRISTMAS CAROL
z Nothing says Christmas quite like this classic Charles Dickens’ tale. Follow along with the surly Scrooge as three ghosts lead him through his past, present, and future, all with the intention of helping him realize the greater meaning of the holidays. The conclusion of the evening will remind audience members of the heartwarming core of the holiday season. Greenville Theatre, 444 College St, Greenville. Dec 12–22. Performance times vary. (864) 233-6238, greenvilletheatre.org
LINDSEY STIRLING: WARMER IN THE WINTER CHRISTMAS TOUR
z Performer Lindsey Stirling has a range of talents that contribute to her renown, including violin, dance, and her trademark approach of blending classical and electronic music. Her innovative style has led to several groundbreaking albums, and her holiday album, Warmer in the Winter, earned a top billboard spot upon its release in 2017. Enjoy Stirling’s sweeping talents, which shed new light on classic holiday melodies. Peace Center, 300 S Main St, Greenville. Mon, Dec 16, 7:30pm. $45-$95. (864) 467-3000, peacecenter.org
Photograph by Eric Ryan Anderson
z Do you crave a Christmas concert, but don’t think your kids will sit through another rendition of “Ave Maria”? Join the Greenville Youth Chorale for a special performance by our area’s talented youth. This year, Believe! from Polar Express is expected to be a kid-crowd favorite, and parents can enjoy works from world-renowned British composers John Rutter and Bob Chilcott. Whether you’re familiar with the songs or simply along for the ride, you can believe an exciting, Christmasspirited afternoon is in store.
Peace Interlude: Branford Marsalis Led by Peace Center artist-in-residence Igor Begelman, this free evening of music appreciation will trace the evolution of jazz, focusing on the non-verbal storytelling, emotional solos, and new harmonic ideas that Branford Marsalis brings to the genre. Take in the lively discussion while you sip Manhattan cocktails and enjoy small plates at Genevieve’s Lounge. Although Branford Marsalis won’t be at this event, he will be performing at the Peace Center in mid-January. Genevieve’s at the Peace Center, 300 S Main St, Greenville. Thurs, Dec 5, 5:15pm. Free. (864) 467-3000, peacecenter.org
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GIVE THE GIFT OF LIVE ENTERTAINMENT! It’s not Christmas without Carole.
P H OTO B Y J O A N M A R C U S
SPECIAL RETURN ENGAGEMENT! DECEMBER 31 - JANUARY 5 ROBERT EARL KEEN DECEMBER 2
SPAMILTON: AN AMERICAN PARODY DECEMBER 17 - JANUARY 5
PATRICK DAVIS & HIS MIDNIGHT CHOIR JANUARY 9
UPCOMING EVENTS ROBERT EARL KEEN Countdown to Christmas DECEMBER 2
An Evening with BRANFORD MARSALIS JANUARY 15
LINDSEY STIRLING Warmer in the Winter Christmas Tour DECEMBER 16
NFM WROCŁAW PHILHARMONIC JANUARY 19
SPAMILTON: AN AMERICAN PARODY DECEMBER 17 - JANUARY 5 2019-2020 Broadway Series BEAUTIFUL – THE CAROLE KING MUSICAL DECEMBER 31 - JANUARY 5 An Evening With PATRICK DAVIS & HIS MIDNIGHT CHOIR JANUARY 9 An Evening With BILL ENGVALL JANUARY 10 National Geographic Live! OCEAN SOUL WITH BRIAN SKERRY JANUARY 13
An Evening with Edwin McCain, Maia Sharp, and JASON WHITE JANUARY 24 2019-2020 Broadway Series MY FAIR LADY JANUARY 28 - FEBRUARY 2 ENSEMBLE 4.1 FEBRUARY 3 AQUILA THEATRE IN GEORGE ORWELL’S 1984 FEBRUARY 4 JAMES GREGORY FEBRUARY 8 THIRD COAST PERCUSSION FEBRUARY 10 2019-2020 Broadway Series DISNEY’S ALADDIN FEBRUARY 12-23 CHE MALAMBO FEBRUARY 18
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Fine Arts Center JAZZ ALL STARS: CONTEMPORARY JAZZ AND R&B FEBRUARY 26 An Evening with Edwin McCain, Maia Sharp, and GARY BURR & GEORGIA MIDDLEMAN FEBRUARY 28 2019-2020 Broadway Series LES MISÉRABLES MARCH 3-8
2019-2020 Broadway Series ESCAPE TO MARGARITAVILLE APRIL 7-12 RUSSIAN RENAISSANCE APRIL 14 BEN RECTOR The Old Friends Acoustic Tour APRIL 17 PATTI LABELLE APRIL 18
SAN FRANCISCO GAY MEN’S CHORUS MARCH 9
HONG KONG BALLET’S ALICE (IN WONDERLAND) APRIL 21
ITZHAK PERLMAN, VIOLIN Rohan De Silva, Piano MARCH 12
Fine Arts Center JAZZ ALL STARS: JAZZ AND BEYOND APRIL 22
JOHN PIZZARELLI & CATHERINE RUSSELL A Tribute to Nat King Cole and the Ladies of Song MARCH 19
An Evening with Edwin McCain, Maia Sharp, and JASON WHITE APRIL 24
JAY LENO MARCH 20
NATE BARGATZE: Good Problem to Have MAY 20
DAVID FOSTER: HITMAN TOUR With Special Guest Katharine McPhee MARCH 27
THE PERFECT GIFT!
BEST PRICING ONLY AT
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5 New Not-to-Miss Events at the 2020 Charleston Wine + Food festival
Tickets for the 15th annual Charleston Wine + Food festival went on sale at the end of August, but do not fear because there are still tickets available. With more than 130 events over 5 days featuring celebrated chefs, winemakers, beverage professionals, artists and experts from around the globe, determining which events you want to attend can be overwhelming. So we’ve hand-picked some that you absolutely cannot miss. Snag your tickets and pack your bags; the Holy City is ready to welcome you for a weekend of fun, flavor and culinary adventure. Opening Night This is the official kick-off of five flavorful days, and it’s a party you don’t want to miss. Located in the Culinary Village at Marion Square, it unites sips, bites and live music for an experience that celebrates everything that makes Charleston so special. You’ll meet the state’s most distinguished chefs and local favorites preparing dishes inspired by Charleston’s history and future. Night Bazaar Leave your passports at home for this international extravaganza. New to the festival, Holy City Brewing’s new North Charleston location will transform for three nights into an eclectic, globally-inspired night market. With chefs including Neal Fraser, Amy Mills, Michael Scelfo, Kaley Laird, Thai Phi and more, you can expect top-notch dishes honoring every corner of the globe.
Cans + Kegs This event is poppin’ the tab on the myth that canned + kegged wines can’t compete with their bottled brethren. Set against the beautiful backdrop of the Charleston harbor at The Pavilion at Patriots Point Links, you’ll sip a selection of wines from some of the coolest brands around as you sink your teeth into delicious bites. CHSWFF Academy Class is in session! Grab your backpacks and head back to school for a culinary homecoming. You’ll be transported to the locker-lined hallways of school days past as chefs and beverage professionals whip up spirited bites + sips inspired by their hometown favorites. Smile for the camera as you recreate your yearbook photo, cheer alongside a live marching band, and bust a move like it’s prom all over again. Southern Renaissance Inspired by a diversity of flavors, cultures and personalities, Southern Renaissance will feature chefs who push the boundaries of “traditional southern” cuisine. Expect appearances from stars including Frank Stitt, Cheryl Day, Steven Satterfield, Scott Crawford, Rodney Scott, Carrie Morey, Mike Lata, and more. Embark with us on this journey as we introduce you to our South. Tickets and more information available at charlestonwineandfood.com.
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anniversary celebration and sale
1989 - 2019a history of excellence m â€œ ore than 30 years agoâ€? Geiss & Sons has been on Haywood Road, and since then, we have set ourselves apart as one of the finest luxury jewelry and timepiece providers in the Upstate. Supplying designer lines from the United States, Italy, Switzerland and Holland, to the discerning customers of Greenville has been our specialty since the beginning. We invite you to come share the level of warmth and family atmosphere that you can only find at Geiss & Sons Jewelers. Since 1989,
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GCMA’s Antiques, Fine Art & Design Gala October 17, 2019 Ellen Westkaemper & Christine Berry
Michelle Thompson & Josh Herring
Ashton Link, Donna Adams & Jason Adams
Hannah Elgin & John Alexander
Elizabeth Figueroa & Jeni Jones
Kathy & John Gilbertson
Wally Cheves, Tom Edwards, Beth Cheves & Mary Edwards
Brinkley Gantt & Clark Mickel
Tommy & Whittney McGregor
Graham Moseley, Emily Moseley, Tony Caiazzo, Michelle Caiazzo, Alissa Yeargin, Scott Armor & Alyssa Armor
Andrew Lominack, Kacee Lominack & Alan Ethridge
Donna Adams, Madison Walton, Reschin Graham Moore & Ashton Link
Around 500 guests gathered for the preview party of the Greenville County Museum of Art’s Antiques, Fine Art & Design weekend. The event, catered by Epting Events, featured heavy hors d’oeuvres, while the Greenville Jazz Collective provided entertainment. Renowned designer and author Bunny Williams flew in from New York to be the keynote speaker for the weekend. By Dove Light Photography
David Seaver, Michelle Seaver, Wilson Eidson, Denise Eidson & Paula Angermeier Donna Stroud, Cary Stroud & Sarah Herring
Stephen & Mallory Daniel
Cate Thompson & Tom Kassab
Pat Webb & Barrie Bain
Paige Parr, Lakin Part, Sullivan Barreto & Bobby Barreto
Tom Snider, Connie McDowell, Flavia Harton, Michelle Seaver & David Seaver Megan & Mitchell Byrd
Carol Smeaton, Susan Stewart & John Stewart
Chris Hayes, Virginia Hayes, Nancy Theodore, Misty Hardaway, Michael Redmon & Farrah Redmon
Larry Kiss & Angelia Turner
Anne Masters & Aly Masters DECEMBER 2019 / 29
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ON THE Carter Hall & Nate Einstein
Beverly Ward, Sue Priester, & Liz Seman
Nancy Whitworth & Gina Blohm
The 2019 Charitable Giving Awards presented by Elliott Davis October 30, 2019
Caroline Inman & Niki Kim
Marietta Bolt & Falls Harris
David Gregorie, Ryan Tiwari, Earle Harding & Heather Volz
By Bonfire Visuals
Rick & Linda Harris
Bryan Brown, Susan McLarty, & Mary Walter
Each year, the Charitable Giving Awards recognize six Upstate individuals and organizations for their continued contributions to Greenvilleâ€™s growing arts, medical, philanthropic, nonprofit and educational communities. As a special partnership between the Community Foundation of Greenville, the Greenville Journal, and TOWN, the evening celebrated the honorees with a reception, special video presentation, and an awards ceremony.
Lindsay Odom, Shannon Wilbanks, Sally Weissenburger & Alan Grubbs Robyn Harmon, Jack Bacot, & Howard Einstein Frances Poe & Liz Rundorff Smith
Russ Miller & Heather Meadors
JP Rama, DJ Rama, & HP Rama
Bob Jamison, Luanne Runge, & Denise Bailey
Pam Couvillion & Kaye Lindler
Al & Holly Hodges
Kathryn Norwood & Katherine Davis
Caroline Van Hook & Lesa Kastler
Maura Copsey, Kathryn Norwood, & Angi Einstein
Charles Ratterree & Susan McLarty
Meredith Rice, McCallum Propp, Heather Propp & Emily Yepes
Sam Erwin & Tee Hooper
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Dave & Amber Johnson
Chris Reed, Sawyer Reed, Amanda King & Seth Green
Claudia Gray, Brenden Jones & Anna Davis
Mallory & Michael McCormick Ryan & Melissa Tibbs
Brian & Courtney Williams
Amelia Madden, Jennings Craft & Anna Britton Madden Julie & Jeff Hanson
Rachel Floyd & McKenzie Blandin Joey & Noelle Carter
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SYNNEX Share the Magic Evening Gala October 5, 2019 More than 1,000 guests gathered at the Greenville Convention Center in celebration of a successful yearlong fundraiser to provide support for the Upstateâ€™s youth facing illness, abuse, homelessness, and developmental delays. The reception included a silent auction, dinner, and special music by Party on the Moon.
Verhonda Crawford & Jason Runkle
By Dove Light Photography
Brooke Shaw & Crystal Fernquist
Chris Drewer, Lisa Larocque, Jenna Larocque, Dr Glenn Head, Dana Van Gieson, Peter Larocque, Denna Lambke
David & Michelle Rudnick
Jay & Robin Johnson
Alex Shirley, Mary Katherine Mize, Andersen Wade, Jonathan Bass & Audrey Bass
Knudt Flor, Marina Flor, Lieutenant Governor Pamela Evette & David Evette
Willie & Tammara Brown
Judson & Sophia Conwell
Robert & Taylor Moore DECEMBER 2019 / 33
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Margaret & Fred Graham
The Metropolitan Arts Council’s Squared Away Reception for Greenville Open Studios 2019
Don Kilburg, Patricia Kilburg, Greg Flint & Caroline Wright
Lauren Welch & Illiana Cole
Bill McLendon, Don Kilburg, Danielle Fontaine & Patricia Kilburg
November 2, 2019
Lauren & Joshua Runion
Darin Gehrke & Cherington Shucker
Angela Kenna, Paedon Kenna & Brian Kenna
A week ahead of its annual fall tour, the Metropolitan Arts Council opened its doors for an evening of art appreciation. Art revelers filled tents on South Main Street for heavy hors d’oeuvres and drinks, and also enjoyed a special preview of works by Open Studios participants inside the MAC Gallery. More than 150 artists opened their studios during this year’s event, November 8–10. By Dove Light Photography
Cary & Pam Hall Jacob Farley, Kiah Bellows Farley, Victoria Tate & Michelle Jardines
Thomas Barnhardte, Cameron Barnhardte, Kelley Barnhardte & Patrick Barnhardte
Brian & Tonya Pickenpack
Marcy Connors, Nick Giannopoulos & Alexia Moutselou Giannopoulos
Caroline Mayberry & Andrew Huang
David Young & Tree Brunelle
Michael & Lauren Cooper
April Fretwell, Nicole Michel & Kevin Clinton
Lois Ann & Gregory Parker
Meredith Skinner, Dwain, Charlie Trammell & Meredith Columbia
Lisa Davis, Sherry Parrini, Kathy Feigenbaum & Amy Coleman
Lauren Runion & Annie Koelle
Taylor Adams & Glory Day Loflin
Kelly Odom, Katherine Odom & Alan Ethridge
Andrew & Nikki Phillips
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Home for the Holidays
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The Guild of the Greenville Symphonyâ€™s Tour of Homes Patron Party October 1, 2019 Charlie Sabo & Barbra Hyde White
Joan & Susan Murdoch
Kicking-off the The Guild of the Greenville Symphonyâ€™s annual Tour of Homes, this year in the Claremont/ Huntington neighborhoods, Susan and Steve Bichel hosted more than 100 people at their home to thank homeowners and sponsors for their participation. Jan Steele provided the delicious bites, while pianist Beth Lee played for guests. By Bonfire Visuals Edvard & Luba Tchivzhel
Laura Arnold & Sandra Sanford
Larry Kiss, Todd Edwards, Claudia Malave & Jay Malave
Mel & Hannah Dias
Bev Howard & Susan Bichel
Bruce Braun & Sharon Kelley
Robert Schrage, Phyllis Schrage, Sue Fisher & Daryl Fisher
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Hennessee Haven’s Meet the Artists Reception October 4, 2019 Guests spent a quaint evening at Hennessee Haven Gift Boutique and Interior Design Studio, where they enjoyed a showcase of both local and out-of-town artists including Marcy Connor, Lindsay McPhail, and Blaine Owens. The event was self-catered, with the help of bartenders Jerry Smith and Kenneth Small. By Bonfire Visuals
Join us at
Woodlawn Memorial Park Jean Carter, Terry Gillespie & Linda Goepper
Townsend & Toby Gillespie
December 14, 2019 at 12:00 PM Wreaths Across America will be at Woodlawn Memorial Park on Saturday, December 14 at 12:00pm Blaine Owens, Marcy Connors & Eddie Seigler TKTK and Ann Malphrus
to Remember and Honor our veterans through the laying of Remembrance wreaths on the graves of our country’s fallen heroes.
Community involvement is needed. Please consider: • Sponsoring veterans’ wreaths • Volunteering to participate in the wreath laying ceremony • Inviting your friends and family to join you Cheryl & Dennis Wiess
Brian & Karen Worden Marcy Connors & Meg Groat
Call for information: 8 6 4 - 2 4 4 - 4 6 2 2 1 Pine Knoll Drive, Greenville, SC 29609
Thank you so much for supporting our Veterans and Wreaths Across America! Jerry Smith & Kenneth Small
John Warner, John Blackburn, & Cindy Blackburn
Ann Malphrus, John Glymph & Patti Crawford
Lindsay Louise McPhail & Blaine Owens DECEMBER 2019 / 37
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11/15/19 12:04 PM
United Way’s African American Leadership Group’s 20th Anniversary Celebration Susan & Michael Cinquemani
Brittney Kanipe & Stefani Brothers
Felicia Littlejohn, Sean Dogan & Karen Dudley-Culbreath
Dejr Bostick & Jil Littlejohn
Vaughn Newman & Tonye Torrence
Nina Dunlap, Isaiah Dunlap & Amber Drummond
Tiffane Thompson & Charles Davis Jr.
October 10, 2019 After two decades and nearly $5 million invested into United Way, the AALG celebrated with a 1920s-themed event at Avenue. Table 301 catered the evening, with a performance by poet Moody Black and music by Ray and The Boys. AALG members have changed countless lives with their contributions, and the evening ended with a special announcement of a new scholarship in the group’s honor. By Dove Light Photography
Chuck Whiple & Tavia Gaddy
Valida Foster & Yukichi Hagins Angela Huntley, Kelly Walker & Franchetta Savage
Jada Magiera, Kimberly Witherspoon & Erin Smith
Amber Drummond & Ricco Booker
Kevin Brinson & Bajeyah Eaddy
Lauren Winkelman-Smith, Meghan Barp & Ryan Wood
Kelly Walker & Carlo White
Timberlin King & Cicely King
Jason & Ashlee Tolbert
Pamela Askew, Katy Smith & Jil Littlejohn
Gaybriel Gibson & Kelly Walker
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11/14/19 2:19 PM
“No Place Like Home” Habitat for Humanity’s Ruby Slipper Event October 7, 2019 Brian & Amie Folkman
Debra Rice & April Duckett
Habitat for Humanity’s annual fundraiser took place at the Greenville Convention Center this year, where more than 700 guests celebrated the triumphs of the organization and enjoyed inspiring stories from Habitat homeowners. Katy Free, a jazz singer from Knoxville, provided the evening’s entertainment, and guests enjoyed a special performance by the South Carolina Children’s Theatre.
Joe & Sara Dolan
By Bonfire Visuals
Angie Dias & Sandy Upton
Chandler Bouzek, Dr. Eva Wolf, Dr. Linda Thomas & Nolan Wolf
Brad & Lori Schur
Octavia & Marcellus Simmons
Renee Hutchisson & Courtney Kuhne
Lynne Jones & Jane Spadavecchia
Monroe Free, Donnice Wilkerson & Dick Wilkerson
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Town Courtnay Laws, Anna Friddle & Victoria Chance
Upstate Mediation Center Peacemaker Celebration October 15, 2019 In honor of Upstate Mediation’s twentieth anniversary, the first annual Peacemaker Award was created to recognize members of the community who make an impact in promoting tolerance and building good will. About 100 guests gathered at The Rutherford to celebrate recipients Victoria Chance and Mary Anne Inglis of “My Neighbor’s Voice,” while dining on paella from Chef Daniel Lopez of Time to Taste catering.
Bob Tucker & Sunita Kumar
By Bonfire Visuals
Brandon Huell & Rachel McConoughey Butch Scott, Gigi Blackwell & Stephen Rhoades
Veronica Schoell & Patti Brady
Jim Sarratt & Jillian Dill
Surendra & Neelima Jain DECEMBER 2019 / 43
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Perspective: A Jared Emerson Art Show & Auction September 12, 2019 Cory Reese, Frances Poe, and Douglas & Meredith Piper
More than 325 art lovers gathered at Zen to raise money for two welldeserving causes: relief in the Bahamas for Hurricane Dorian, as well as the Premier Foundationâ€™s global projects. Table 301 catered the event, with music by Nate Cox. Featured artist Jared Emerson and guest artists Cloud Cruiser, Madd Artist, and Alyson Record sold several works to support the cause.
Rebekah Gregory & Gene Krcelic
Allison Record, Julia Record & Lauren Totin Roderice Cardell
Paula Russell & Lisa Adams
Barbara & Karl Bruster
By Jack Robert Photography
Brantley Gentry, Tracy Bogie & Alex Bezzubets
Kara Franseen, Esther Barcroft & Emily Ayers Johni Bleu & David Moore
Brady Taylor & Jessica Cromer
Michael Jay & Ryan Alford
Jack & Kathy Frasher
Sara Waldschmidt & Christie Henshall
Justin & Katie Thompson
Emily Bruce & Joanna Daniels
Jay Gibbons & Rebecca Winstead Erbriyon Barrett
Diana Montano, Erbriyon Barrett & Keajah Gist Cameron King & Samantha Bauer
Roderice Cardell 44 TOWN / towncarolina.com
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The question should be “How are you?” Not “Who are you?”
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11/14/19 3:41 PM
Race for a Cure September 28, 2019
22 Years Experience Megan Revson & Sarah Baucom
Broker Associate Multi-Million Dollar Producer
The 25th annual SC Mountains to Midlands Race for a Cure took place at Fluor Field with more than 1,500 participants, volunteers, and vendors. The popular event raises funds for breast cancer research and awareness, with 75 percent of the profits aiding local efforts for both men and women. By Jack Robert Photography
Dedicated to the Extraordinary. The Exceptional. The Unique. Laura Johnson, Purity Thompson, Sharon Dillard, Neshia Kilgor & Dione Kilgor Maria Uribe & Tamara Belcher
Colin Walters & Chandler Bouzek
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Bourbon & Bacon September 27, 2019 With nearly 70 partners and sponsors, the second annual Bourbon & Bacon event was the biggest yet. Sobyâ€™s and Cribbs Kitchen delivered bites, with drinks from fan favorites Up on the Roof, Evan Williams Bourbon, and more. Music was provided by Spencer Rush, and the event benefited the Cancer Association of Anderson.
Alyssa Sinicropi, Nick Sinicropi & David Kerfoot
By Dove Light Photography
Merideth Nixon & Julia Ross
Mike & Suzanna Culp
Katie Peterson, Jeremy Robinson & Tamara Siders Adam & Yani Cox
Vannthy Chem & Matt Garner
Andrew Williams & Courtney Mucklin
Jonathan York, Evan Gautner & Jack Sizemore
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Page Loskoski & Chad Dudley
Renia Trickett & Courtney Myers
Mike & Vera Wiltse
120 south main street, greenville, sc 29601 864.421.9700 | westinpoinsettgreenville.com DECEMBER 2019 / 47
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LA BELLE HELENE
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TOWN_01.indd 4 Magazine Advertorial.indd 1 2019-11-06_Town
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NOT JUST COFFEE
CHARLOTTE, NORTH CAROLINA ADD THE QUEEN CITY TO YOUR WINTER FOODIE LIST Mark your winter foodie bucket list: Charlotte, North Carolina, should be at the top. In a city where the culinary community is both close-knit and competitive, native and transplant, every meal is an exploration of the city’s evolving identity. And the accolades have certainly been pouring in over the years. Food & Wine magazine even declared the 2018 restaurant scene in Charlotte as its “breakout year,” and this year looks even better. Both visitors and locals are eating up Charlotte’s food and beverage evolution. From savory seafood at The Waterman to artisan tea at Not Just Coffee, the Queen City’s culinary scene mixes the new with the old, Southern fried with more than a dash of international spice and local talent with a melting pot of transplants. Complement a satisfying meal with a spin around tree-lined neighborhood streets where you can discover gems like outfitter The Sporting Gent. Stirred together, you have a metropolitan identity that’s exciting, authentic and most definitely delicious. Whether it’s a weekend getaway or week-long stay, mouthwatering dishes and drinks await in the Queen City.
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/ by Kathryn Norungolo
Deshia Leonhirth & Adam Breaux March 10, 2019
t didn’t matter that Deshia was living in Charlotte and Adam in Greenville. The wonders of the Internet led these two together, and shortly after their second date, they were on track to figure out what long-distance could mean. Deshia didn’t want to leave Charlotte and return to her hometown of Greenville, but Adam made her move back worthwhile with a sunrise proposal on Amelia Island on their third anniversary. It wouldn’t be the last
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time the couple would travel to a beautiful place for a special moment, because when it came to their wedding day, the backdrop was Paris. In a ceremony fit for royalty in the grand hall of the HĂ´tel La Maison Champs ElysĂŠes, Deshia, dressed in a Martina Liana gown, and Adam promised forever in front of 18 friends and family members. After a honeymoon in Morocco, the couple returned home to Greenville for
City of Love: Deshia Leonhirth and Adam Breaux hosted a dreamlike ceremony and reception for friends and family in Paris, with its picturesque beauty as the backdrop for their wedding.
a massive celebration at The Rutherford, and began to settle back into their life in South Carolina. Deshia is an associate professor at USC Upstate, and Adam is the owner and attorney at Breaux & Callahan Real Estate Law. PHOTOGRAPHY BY KRISTINE GRINVALDE
DECEMBER 2019 / 51
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Weddings Allie Maietta & Corey Knight September 14, 2019 Whether you believe in luck or fate, one of the two was in motion when Allie Maietta met Corey Knight in downtown Greenville one evening. Both were attending a Greenville Drive game almost seven years ago when they began chatting in line at On The Roxx for post-game drinks. They’ve been together ever since, and on vacation in Destin, Florida, Corey surprised Allie by not only proposing, but also by bringing her family down for the special moment. During an intimate wedding ceremony at South Wind Ranch, filled will heartfelt words and lots of laughs, the couple welcomed the start of their future with family and friends. Plenty of fare was provided by Table 301 Catering, with design and décor by CB Events. The pair lives in Taylors, where Allie is the festival director of NESS Fest, and Corey is the owner of Vapor Lounge. BY NOVELI WEDDING PHOTOGRAPHY
Mary Reed & Scott Moss June 15, 2019 Mary Reed hadn’t been at Clemson very long before she was set up on a date with Scott Moss—to a ’20s theme party. Flash forward six years, with long-distance dating spanning Houston, Texas, and Copenhagen, Denmark, because of Mary’s work, it was time to take their relationship to the next level. After a long day of work, Mary came home to find Scott on one knee, with her family and friends ready to celebrate afterwards over burgers and wine. Their ceremony was held at Mary’s childhood church, Westminster Presbyterian, where she wore a White Magnolia gown. The reception was held at the Greenville Country Club. In true Clemson family fashion, the tiger made an appearance while guests danced to Wirewood Music, just before sending Mary and Scott on to their home in Charlotte, North Carolina. Mary is a financial analyst at SPX Flow, and Scott works in sales at Vision RT. BY LANDON JACOB PHOTOGRAPHY
Avery Haimbach & Bradley Moore June 15, 2019 As volunteer leaders for Young Life, Bradley and Avery were constantly crossing paths. It helped, too, that Bradley always made it his mission to frequent Spill the Beans where Avery worked so she would notice him. Their playful friendship turned into something undeniable, and while on a walk in Falls Park, the site of many special moments for the couple, Bradley asked Avery to marry him. Seven months later, at Lion’s Gate Manor in Spartanburg, the two said “yes” to the rest of their lives. The ceremony was special in the little things, like communion with guests following their vows, and interactive games like giant Jenga and Connect 4 at the reception. Their day was filled with all the light-hearted fun their relationship had been built on, setting the tone for their life together in Durham, North Carolina. Avery is a business development manager for UNC Physicians network, and Bradley is the assistant director of Go Heels Productions for UNC Athletics. BY KILEY LAUREN PHOTOGRAPHY
HEARING WEDDING BELLS? TOWN Magazine wants to publish your wedding announcement. If you currently live or grew up in the Upstate and were recently married, please write to us at TOWN Magazine, Attn: Weddings, 581 Perry Ave, Greenville, SC 29611, or e-mail email@example.com. Due to space constraints, inclusion is not guaranteed. 52 TOWN / towncarolina.com
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The Art of Giving “We make a living by what we get, but we make a life by what we give.” - Winston Churchill
119 North Main St. Greenville, SC 29601 | www.llynstrong.com
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Vincent van Gogh, Dutch, 1853â€“1890. Self-Portrait (detail), 1887. Oil on canvas. Wadsworth Atheneum Museum of Art, Hartford, CT. Gift of Philip L. Goodwin in memory of his mother, Josephine S. Goodwin, 1954.189. Allen Phillips/Wadsworth Atheneum.
Van Gogh and His Inspirations Presented by The Blanchard Family TOWN_01.indd 4
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INTERESTING PEOPLE, PLACES & THINGS
Artwork courtesy of Walker Reed
Golden Age: Artist Walker Reed is inspired by plants and produce, creating serene oils such as Pears.
Be Still Walker Reedâ€™s oil paintings zero in on everyday beauty DECEMBER 2019 / 55
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A New Leaf: While Walker Reed excels as a senior designer at EP+Co, his creativity also blossoms into still lifes. For more, visit walkerreed.com.
Natural Life Designer Walker Reed exalts organic beauty in his oil paintings
alker Reed is being honest, he hasn’t painted in a while. “A few months, probably,” he admits. For the oil-based painter and senior designer at EP+Co, this hiatus isn’t a cause for concern. Walker’s relationship to art—and to creativity—is a fluid thing, one that he’s found a way to channel into any season of life. From his day job to parenthood, Walker makes creativity work for him, and in the midst of it all, creates the nature-inspired still-lifes that have come to define his work as an artist The great leaves of a monstera plant ebb and fold over one another, catching light to reflect their newest yellow-g een, or deferring to shadow, exposing a deep and moody emerald. The space between is a dappled breath of air in shades of white—it’s Walker’s painting Monstera 01. As a self-proclaimed “plant person,” the connection to nature runs deep in his veins. “I come from a long line of people who’ve had a close relationship to the ground. My grandfather was a farmer—had cows, bailed hay. My dad was a school administrator but had a greenhouse business on the side. He maintains all my grandfather’s land now.” It
took Walker a while to realize that, though he chose a career in graphic design, he owns that same desire to be connected to something tactile. He shares it with his children, too. “[My daughter] Weezy has that same wonder. We’ll go for a walk and she’ll say ‘Look at this leaf! This is my favorite leaf!’” Walker knows from example and experience that creativity can take many forms—from bailing hay to standing in awe of a leaf. To him, being an artist means finding an order to the chaos, of findin beauty in the ordinary. As part of his graphic design degree from Anderson University, Walker took painting classes but had a hard time latching onto his identity as an artist. His small-town upbringing didn’t emphasize an importance on the arts. Walker wanted to do meaningful things with his days. “I had this idea like, ‘Y’all can go paint, but I’m gonna go do something important with my life,’” he says. After college, Walker moved to India to do outreach work. While there, he woke up to a foundational truth about himself: “I realized that no matter what important thing I was trying to do, I still approach it from a creative place.” In Walker’s series of fruits and vegetables, each painting presents a single object—a tomato, maybe, or a lime. Each is placed as a focal point, richly hued everyday produce in a spartan field of vibrant colo . Like Walker’s approach to life and art, each painting dares the viewer to look at that everyday thing and see it for its intrinsic, no-nonsense beauty.
Artwork courtesy of Walker Reed
/ by Angie Thompson // portrait by Eli Warren
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sk a foodie what cities generate the latest trends, and they’ll usually list places like San Francisco, New Orleans, or New York. Odds are high that Greenwood and Ninety Six will not be mentioned. But that’s exactly where celebrated chef Geoff Rhyne is making his Red Clay Hot Sauce, which is searing in sales from Alaska to The Keys. “I first made th hot sauce as a pantry ingredient at The Ordinary in Charleston,” the former chef de cuisine recalls. “Diners started stealing it off the tables. I tweaked some flavors for market, and that became Re Clay’s original sauce.”
Fire Alarm Chef Geoff Rhyne draws upon the red clay of his childhood to make a million-dollar hot sauce / by Stephanie Trotter // photography by Paul Mehaffey
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Not too long after the release of Geoff’s original Red Clay Hot Sauce, customers asked for a hotter variety. Geoff knew the perfect pepper: the Carolina Reaper. “That’s the differentiator in our Carolina Hot Sauce,” he reveals. “The Reaper has a distinct point and tail. It’s so hot.”
Hot Stuff: Chef Geoff Rhyne (opposite left) first created his megapopular Red Clay original sauce at Charleston’s The Ordinary, where he was a chef. Customers loved the sauce so much that he decided to bottle it, adding more sauces to the mix. Locally, The Fresh Market and Swamp Rabbit Café & Grocery sell Rhyne’s sauces. For more information, visit redclayhotsauce.com.
After working at high-profile restaurants in Charleston and Chicago, Rhyne relocated to Greenwood five years ago, seeking to spend more time with his family and slow down. Instead, he fast-tracked a hot sauce business, creating enough heat to hit $1 million in 2020. “It’s bonkers,” he reveals with a hearty laugh. “I’m very much a blue-collar person. I am a person of hard work. Put your head down, work hard, do right by people, and it comes back around.” That hard work includes making each batch by hand. “I’m chopping peppers, straining, fermenting,” he says, listing the steps he takes to create his sauces, all done at a warehouse in Ninety Six. That’s a lot of chopping to fill the 20,000 bottles sold each month. And with The Fresh Market recently rolling out Red Clay products, an appearance on CBS This Morning, and on-going discussions with Publix, Geoff’s making arrangements with a mentor at the Culinary Institute of Charleston to have students step into the manufacturing process through externships. In planning the future, the Atlanta native is relying on his past, which is filled with lessons and recipes collected down red clay roads. “Every summer, my mom would farm me out to my grandparents in south Georgia,” he reveals. “My grandfather would take me fishing and
How hot is it? Guinness World Records currently lists the Carolina Reaper as the world’s hottest chili pepper. One of these pointy peppers— bright-red, shriveled, and packing a powerful punch—hit 2.2 million Scoville heat units in measurements at Winthrop University.
to area farms. He taught me sustainability.” In seeking sustainability, Geoff stumbled into his best-selling product yet: Barrel-Aged Hot Honey. “I had this beautiful Habanero mash left over from the Habanero Sauce,” he explains. “It had these citrusy and floral components, and I thought this would be delicious added to a honey.” He infuses the mash with sweet honey carefully sourced from Okefenokee Swamp. “I’m a tinkerer,” he admits. “Chefs are pretty bullheaded, and think they can make something better. My whole intent is to make sure everything accentuates the food, rather than overpowers it. I respect the ingredients, and the people helping me do the job. With that, and a good work ethic, it’s the old-fashioned American dream. Right?” DECEMBER 2019 / 59
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All Together Now A new culinary and hospitality program at Poe West seeks to meet a unique need in the Village of West Greenville / by Ariel Turner// // photograph by Will Crooks
lan Scheidhauer cleaned up a bakery. Reverend Vardrey Fleming drove a school bus. Laura O’Laughlin took a job as director of a school. Though vastly different stories, together these three are striving to fulfill the vision for the new Culinary Hospitality Innovation Center (CHI), part of the Poe West development in the Village of West Greenville, scheduled for completion in 2020. The CHI facility will be the anchor tenant of Poe West, the redevelopment of the historic, nearly 60,000-square-foot former Poe West Hardware & Supply Co. at 556 Perry Avenue. A continuing education arm of Greenville Tech’s Culinary Institute of the Carolinas, CHI has the ability to impact Greenville’s current celebrated hospitality community while also bolstering a community in need of assistance.
THE BEGINNING More than 50 years ago, Fleming drove a bus route that dropped elementary students at what is now West Greenville School, in the area commonly referred to as the Village of West Greenville. “I didn’t turn the keys off,” he says. The same part of town that used to make him skittish is where he founded Bethel Baptist Missionary Church in the late 1970s, and where he has served as president of the
West Greenville Neighborhood Association for 20 years. As a community advocate, Fleming is always looking for ways to meet the myriad of transportation and employment needs. Almost 40 years ago, Scheidhauer took a job as clean-up boy in a Pittsburgh bakery. In his early teens at the time, that was the beginning of a long and successful career in the restaurant industry that would eventually lead him to the Culinary Institute of the Carolinas. As CHI’s director, Scheidhauer’s journey has brought him to Fleming’s neighborhood to provide a service designed for residents in walking distance of the institute’s location on Perry Avenue. Bordering the CHI location is the West Greenville School, where Laura O’Laughlin became director three years ago. The students in her charge are assigned to this particular Greenville County Schools location after being identified as in need of hands-on learning that allows them to feel productive and valuable. The school’s current food and nutrition services program is ideal for many of these students. “The field of culinary arts is one where our students can succeed,” she says.
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Top Chef: Alan Scheidhauer (left) is the director of the Culinary Hospitality Innovation Center, a wing of Greenville Tech’s Culinary Institute that will anchor the Poe West facility in the Village of West Greenville. CHI plans to partner with West Greenville schools, along with area residents, to provide practical culinary job training and meet a growing staffing need for local hospitality g oups.
THE PROGRAM CHI is Scheidhauer’s baby. He designed the facility with McMillan Pazdan Smith Architecture and is writing the program’s curriculum. It’s meant to be workforce development through quick job training— in 90 days students can complete the program with reasonable expectation of job placement in either the front or back of house in a restaurant. Courses will include basic kitchen skills, knife skills, steps of service, how to sell wine. Students will learn in state-of-the-art kitchens and classrooms with plenty of hands-on experience. In the long run, CHI has the ability to create a skilled workforce in answer to the ongoing nationwide hospitality staffing shortage that is felt locally by restaurant owners, chefs, and managers every day. Scheidhauer’s passion comes from his belief that everyone has a place and every job in a restaurant can be a career. With practical training in 90 days, those who can’t attend a full college program can position themselves to make a living. “When I was at the Commerce Club, I always told my dishwashers they were Hobart C44 operators,” he says, referring to the conveyor dishwasher by brand and model number. That designation showed them his respect for their work and helped them take pride in a vitally important job most people wouldn’t want to do.
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T H E PA R T N E R S H I P S Just how CHI impacts the West Greenville area hinges on local support. And so far, there aren’t any naysayers. Fleming says he’s going to do everything he can to encourage his neighbors to enroll. “It’s something that the community can cash in on. A good cook doesn’t have to have a bachelor’s degree,” he says. And with the facility located within walking distance to those most in need of job training, the obstacle of transportation is eliminated, he says. O’Laughlin’s students are particularly excited about their new neighbor. Some will be able to take classes at CHI during the day. Others will work a few hours helping set up for classes. The proximity for these students is critical for their involvement, and the fact they can take advantage of extended education during their regular school day will make all the difference. “Our students are incredibly excited,” she says. “Chef Alan was so warm and welcoming and really talked their language.” Partnerships within the Poe West development are also forming with the other tenants. Scheidhauer plans to work with neighbors Carolina Bauernhaus, Six & Twenty Distillery, Unlocked Coffee Roasters, and LaRue Fine Chocolates for special events and class offerings. All of these relationships and many more will help fill the void Scheidhauer sees. “We have a need here in Greenville,” he says.
Patrick Furman REALTOR®
864-283-4560 firstname.lastname@example.org • PatrickFurman.com facebook.com/the.greenville.furman
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Savory & Sweet Slide a new cookbook into your loved one’s stocking / by Kathryn Norungolo
hether you are entertaining a slew of friends or just your immediate family, we can all use a little inspiration in the kitchen. These cookbooks convey the meaning of a good meal: company is what matters, and nothing can beat tried-and-true recipes with a modern twist.
/// TASTING TABLE: COOKING WITH FRIENDS BY GEOFF BARTAKOVICS AND TODD COLEMAN
Just because you offered to host the dinner party doesn’t mean you have to do all the work. Half the fun of cooking is the socializing that comes with it, and this book, the handheld fruition of Geoff Bartakovics and Todd Coleman’s foodiefocused media brand Tasting Table, specializes in recipes and themes meant to be crafted by many helping hands. M. Judson Booksellers. 130 S Main St, Greenville. Mon–Sat, 9am–9pm, Sun, 11am– 5pm. (864) 603-2412, mjudsonbooks.com
/// A PLACE HERE (VOLS. I & II) BY BETH BROWN ABLES
More than just a list of ingredients for a dish, A Place Here (Vols. 1 & 2) is a thoughtfully curated collection of menus and recipes that showcase the types of meals you want to create for the people you love most. Not limiting herself to Instagrammable-only dishes, Ables chooses recipes she’s cooked for her family over the years, proving that a good meal can lead to the best bonding.
Swamp Rabbit Café & Grocery, 205 Cedar Lane Rd, Greenville. Mon–Sun, 7:30am–7pm. (864) 255-3385, swamprabbitcafe.com
/// SALLIE ANN ROBINSON’S KITCHEN BY SALLIE ANN ROBINSON
As a Gullah woman, Sallie Ann Robinson remembers when Pat Conroy taught her class on Daufuskie Island, a time he would commemorate in his eminent work, The Water Is Wide. Throughout her new cookbook, Robinson harkens back to her childhood with the fondest of memories, reflecting her cultural pride with a slew of Lowcountry recipes. Diving into this volume
provides a double treat—it reads like a novel but offers a wealth of cooking tips.
Hub City Bookshop, 186 W Main St, Spartanburg. Mon–Sun, times vary. (864) 5779349, hubcity.org
/// JOY OF COOKING 2019 EDITION BY IRMA ROMBAUER, MARION BECKER, ETHAN BECKER, JOHN BECKER, AND MEGAN SCOTT
This beloved kitchen staple just got even bigger, with more than 600 new recipes tested and adapted by authors John Becker and Megan Scott. Classic favorites, like Southern cornbread and chocolate chip cookies, make the list, along with playful new additions like crispy panfried tofu and roasted mushroom burgers. There’s something for the whole family, all designed to be shared around the table as more than just a meal. Barnes & Noble, 735 Haywood Rd, Greenville. Mon–Sun, times vary. (864) 458-9113, barnesandnoble.com ))) FOR MORE COOKBOOKS, GO TO TOWNCAROLINA.COM
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All on the Line
Drawing inspiration from the power of memory, Chef Alex George has never been afraid to do something new / by Kathryn Davé/ / // photograph by Jivan Davé
he artist’s way is forward. No one had to tell that to Alex George. Forward is his default mode. Do the milestones he’s passed—important ones—gratify him? Hard to say. Ever-evolving, ever-creating, his eyes are onto the next. This is a person who taped “watch me burn” where he could see it working the line. The words have faded, but the fi e has not. In just three years, this chef has evolved his doughnuts-andburgers hotspot into a small, unassuming restaurant that’s turning out some of the most interesting cuisine in the region. Some might say the pace he’s set—the one he burst into the Village with when he opened GB&D in 2016—is unsustainable. Maybe right this very second, cupping his coffee mug with slightly trembling hands and his phone buzzing constantly, he would say so too. Who can blame him: Alex George is tired. He is cooking at his signature restaurant GB&D every day; running his other ventures, Carol’s Ice Cream and the GB&D food truck; overseeing his new bar, Bar Mars, and is currently neck-deep in the buildout for GB&D’s new location in The Commons. His attention is fragmented
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The Artist as Chef: Chef Alex George, co-owner of Greenville establishments GB&D, Bar Mars, and Carol’s Ice Cream, executes dishes based on personal memories, emotional connections, and creative impulses; (opposite left to right) fruit tartare, featuring seasonal fruits, nuts, spices, rooftop honey, olive oil, fermented berries, dehydrated mushrooms; fettuccine with rock shrimp and pimenta de bico.
mercilessly by people who need something from him (everybody needs something from him). And yet, in the midst of this high-speed ballet, George’s artistic vision has never been more ambitious or more exciting. Dialogue is what he’s after now, a back-and-forth between cook and diner that influences every course of the meal. The new home of GB&D will includ two kitchens: one for all-day lunch service, and one that will focus on elevated dining. Tucked at the end is a six-seat chef’s counter open to the kitchen—so open that George imagines handing a customer a spoonful of something to taste before a course even arrives. Why? He really, truly, wants to know if they like what they’re tasting. He dreams of tailoring their next course to their feedback, turn-by-turn navigation for the tasting menu. The kitchen design acknowledges the growth in George’s journey. There won’t be a menu at the chef’s counter; it will be a new experience every time. “There’s a term in writing called consecution where everything builds on itself,” he says, “and it would be amazing to work a concept like that into an experience for the diner.” He doesn’t know if this is possible yet, but he can’t stop thinking about the potential of tapping into memories besides his own. Imagine a couple sits down at the chef’s counter. Maybe George, or one of the
chefs on his team, could lean over and ask about the couple’s firs date, what they ate, find a narrative f om the past that could arc all the way through the five-course dinner he’s about to c eate. “Maybe we could carry a story like a plot through food in a way that’s not usually done,” he says.
M A K I N G I T Here’s the thing: George resists being described as an artist. Instead, he comes up with words like maker, creator, craftsman before writing them all off as trendy. Here’s the crazier thing: seven years ago, what he was making was cars. He had never worked in a kitchen. He graduated from Bob Jones University with degrees in English and graphic design, planning to freelance design his way through law school. But freelance designing was boring, so he ended up working at BMW until a shoulder injury sidelined him. Recovering at home offered time to explore the love of cooking he’d always had, so he studied cookbooks and tried new techniques, basically teaching himself. And when his son was born, he knew it was time to make good on his passion. In 2013, he got a job in the kitchen at DECEMBER 2019 / 67
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Stella’s Southern Bistro, where he worked hard until the opportunity to open GB&D came to him unexpectedly. Was it risky, opening a restaurant in a changing neighborhood with only a few years of restaurant experience to his name? Of course, the question answers itself. But the impact has been enormous. It’s hard to imagine the Village of West Greenville’s trajectory would be the same if people like George and his sister Lindsey Montgomery, co-owner of The Village Grind, hadn’t jumped in before anyone else. It’s also hard to believe it’s only been three years, as the Village has transformed (Carol’s and Bar Mars are among the neighborhood’s new growth) and so has GB&D. The former lunch spot still serves a quality lunch, but has added Sunday brunch and dinner service most nights. “I think it’s easy to make good food,” George shrugs. “It’s way more difficult to make impressions with food.” If you’ve been to GB&D in the past year and ordered something besides the burger—which is a hang-up for some people, because the burger really is good—you know that George’s menus are already making impressions. Or maybe you don’t know it, but you feel it when
Pretty as a Picture: (above left to right) Chef George’s doughnuts have become a famous fixtu e at GB&D and his sister Lindsey Montgomery’s neighborhood café, The Village Grind; braised Providence Farm short rib, local greens, mushrooms, okra, fermented quail eggs, pan sauce, gold leaf; (above opposite) tuna crudo,tarot yogurt, sauerkraut, apples, radish, flowers
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Judging by how sheepish, even mildly embarrassed he seems as he explains, this glimpse is an intimate one—but he offers it easily, like opening a door and inviting a stranger in. I am reminded of artists, of how they chase ideas about the world in whatever medium comes to them. Of course, all chefs have ideas, but George’s seem to come from a different place, a conceptual place beyond food or flavor that just happens to unspool onto the plate. I am reminded of the artist’s ego, the stubborn tango of self-doubt and self-confidence it takes to put anything into the world. Will he ever make anything that achieves the bar he’s forever chasing in his mind? He smiles now, a selfaware smile. The answer is, unsurprisingly, no.
O U T T H E R E A few days later, my family and I were having lunch at
you’re eating, which is George’s whole goal. “My food is always memory-driven. For me, it’s tied to a sensory experience, and I’m trying to recreate a memory,” he explains. Sometimes it’s not a memory so much as a moment in time he tries to transpose to food. Music often sparks the inspiration for a new dish. He says a song will give him a feeling, and he’ll try to get that feeling on a plate. When I ask him about his process, I expect to hear the standard chef bit about the local producers he sources from, and instead, he gives me a glimpse into his brain. “Yesterday I was listening to a song, ‘9 Crimes’ by Damien Rice, on repeat,” George begins. “It’s a very delicate piece of music, very quiet, just voice and cello for the most part. The feel from it was somber, but really beautiful, and it almost has . . . a lightness to it,” he says. He breaks the song down and then builds it together again on a plate. The delicateness of raw tuna is his connection point to the song; then, he thinks, maybe a cream element for the smoothness of the cello. “This sounds ridiculous,” he interjects, but continues, “I did a buttermilk miso for a sense of heavy to contrast, but I made it into an emulsion to keep that lightness.”
GB&D. (I did not order the burger, but my kids did. Their plates came out as soon as their burgers were ready, unasked—a sign of a kitchen run by someone who knows what life with little kids is like.) By total chance, George walks by, holding a plate, a photo background tucked under his arm. When he spots me, he changes course to set the plate in front of me. “I’m putting it on the menu tonight. I want to know if you would change anything,” he says, before disappearing into the kitchen. It is the tuna inspired by “9 Crimes”—fully realized and finishe with apples, radish, pomegranate, the miso yuzu buttermilk emulsion, and a crazy edible flower called a buzz button. I taste all the delicat contrasts he originally envisioned, a perfect rendering. It is lovely and surprising, every bite. Do I appreciate the tuna more because I know its origin story? Probably so. But the origin story of this dish and plenty of others is no secret. George plated this dish hours before dinner service so he could photograph it for Instagram. Some restaurants post their photos with a list of ingredients; George posts his to GB&D’s Instagram account with vulnerable mini-essays. He doesn’t treat his brand like a breakable thing. He doesn’t care about convention. He writes what he’s thinking about, be that his fears, his joys, his love for his son, his struggles with depression or anxiety, his inspiration. You can almost watch him play with ideas in real time, as the aesthetics of his plating and photographs shift on social media. “Openness is my theme right now,” he says. “I had this desire early on to communicate why food mattered to me.” For a time, George included similar stream-of-consciousness notes on GB&D’s dinner menu each day, a taste of the kitchen’s mood and soundtrack. Like the restaurant’s long captions on social media, the menu notes brought the faces and feelings of the people behind the food into the light. The honesty has inspired mixed reactions. There’s a lot of love for George’s authenticity in GB&D’s comment threads, but George says he faced heavy criticism early on, especially from his peers. Sometimes people don’t want to read a personal reflection they just want the description of the dish. But the two are so entwined they can’t be separated: George’s vision and GB&D’s food. Alex George’s dreams for the next phase are audacious. It doesn’t scare him. Or if it does, it doesn’t stop him. All of his dreams have been audacious, and look how he’s realized them. Maybe—unfairly— the impact of his work has been more felt than seen, but the Upstate’s dining scene would be flatte , staler without him. Every race needs a front-runner; every new path has to be cleared by someone. Every meal is a memory, and maybe, the next one he serves you will tap into yours, somehow, in that way that you don’t forget. DECEMBER 2019 / 69
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TOWN REGIONAL ESCAPES AND GLOBAL DESTINATIONS
Water’s Edge: The seaside town of Cadaqués, Spain, is one of several gems visited on Cúrate Trip’s culinary tour.
Flavors of Spain
Cúrate Trips offers European culinary tours, featuring superlative food, drink, and culture DECEMBER 2019 / 73
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At First Bite A food writer discovers Spain’s culinary delights one town at a time through a special tour with Asheville’s Cúrate culinary team / by M. Linda Lee
f it’s true, as George Bernard Shaw once said, “There is no sincerer love than the love of food,” then it must have been amor that attracted me to an email from Chef Katie Button (owner of Asheville restaurants Cúrate and Button & Co. Bagels) and her Catalan husband, Félix Meana, announcing their exclusive trips to Spain. Unfortunately, I waited a week to propose the adventure to my husband, Joe, and by the time we agreed to it, the trip had sold out. Fastforward one year, when I receive word of a second trip to Catalunya and Andalucía. This time we don’t hesitate. Cúrate Trips began as a way to complete the Spanish experience for guests of Button and Meana’s acclaimed Asheville tapas spot. “I bring Spain to Asheville through the restaurant,” Meana says, with his lilting Spanish accent,
“but it’s a different story when you allow me to take you to Spain with me. This is the whole picture now; the wine you’re drinking and the food you’re eating in Spain has a relationship with Cúrate.” Having relished meals at Cúrate, Joe and I are ready to make that first-hand connection. e kick off our culinary adventure and first trip to Spain on the patio o the Gallery Hotel in Barcelona, where we meet the rest of our group of 16, along with Félix (who participates in most of the trips) and Cúrate’s travel partners Fernando Paredes and Valeska Idarraga—who run the gastronomically focused tour company Paladar y Tomar.
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Local Delights: The seaside towns of Cadaqués (above) and Roses (opposite left) rank among the jewels of the Costa Brava, while nutty Iberico ham (opposite center) and buttery tallarinas clams (opposite right) stand out as regional delicacies.
STAY /// Gallery Hotel An outdoor pool, garden terrace, and rooftop bar add to the amenities of this boutique hotel in the heart of Barcelona—walking distance to high-end shopping and the city’s major sights. Lossello 249, 08008 Barcelona, Spain. +34 934 159 911, galleryhoteles.com /// Hotel La Terraza It’s hard to imagine a lovelier location than a sea-view room with a spacious balcony at this beachfront roost. Save time for relaxation at the holistic on-site spa. Avgda. de Rhode 34, 17480 Roses, Spain. +34 972 25 61 54, hotelterraza.com/en
PLAY /// Dalí Theater-Museum The fortress-like architecture of Salvador Dalí’s museum, built on the remains of the former Municipal Theatre in his hometown of Figueres, is as capricious as the artwork within it. Plaza de Gala, Salvador Dali 5, 17600, Figueres, Spain. +34 972 67 75 00, salvador-dali.org/en/ museums/dali-theatre-museumin-figueres /// Real Alcázar With its Moorish horseshoe arches and intricate mosaic tilework, this royal palace and UNESCO World Heritage Site is one of the purest examples of the Mudéjar style, an amalgam of Islamic and Christian influences. Patio de Banderas s/n, 41004 Sevilla, Spain. +34 954 50 23 24, alcazarsevilla.org/en
From Barcelona, the trip unfolds like a menu of tapas, with each small bite of Spain more tantalizing than the last. We head north to the Costa Brava, or “rugged coast,” that runs along the northeastern edge of Spain to the French border. Our base is a lovely beachside room in the Hotel La Terraza in Roses, an idyllic seaside town whose breathtaking azure bay is ranked among the top ten in the world, and for good reason. Our first night in Roses, Félix, who g ew up here, leads us on a short walk along the seaside promenade—with multiple stops to greet his friends en route—to Rafa. This shoebox of a restaurant, named for the chef/owner, is open only when fresh seafood is available. Tonight we have the tiny place all to ourselves, passing around family-style platters of buttery tallarinas clams, hidden in tiny purple shells that, when opened, resemble butterflies’ wings large, bright-red gamba roja de palamós, served heads-on; and monkfish cooked simply but perfectly a la plancha (on a scorching-hot cast-iron griddle). The next day, we weave our way by bus over the cliffs to the site of elBulli, Chef Ferran Adrià’s three-Michelin-star tour de force, which, before it closed in 2011, was widely considered the best restaurant in the world. Félix, who worked here for five years, has arranged for us to take a hardhat tour of th reincarnation of Adrià’s restaurant, soon to open as a culinary research lab and exhibition space called elBulli 1846. During the following days, we tour the Dalí Theater-Museum in Figueres, and lunch on seafood paella cooked by a fishe man named Andreu under a fishing shelter by the sea, whe e the more daring among us—which doesn’t include me—try drinking wine from a porron. DECEMBER 2019 / 75
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Away Of Land and Sea: Narrow Andalucían streets in Sevilla (left) invite exploration; to the north in Catalunya, views of the open sea abound along the Cap de Creus (right).
EAT /// Compartir
We take in the panorama from the easternmost point of Spain atop the rugged Cap de Creus (Cape of the Cross), and forage for sea fennel and wild asparagus in the hills that rise from the sea. Among the vines at the fourteenth-century Castell de Peralada, we sip Finca Malaveïna—a beautifully balanced Bordeaux blend— as a prelude to a multicourse lunch at the winery’s Michelin-starred restaurant. As in all trips, there are places that stand out in relief. Cadaqués, a jewel of a fishing village, is on such destination, its white-stucco façades sparkling like diamonds against the sapphire-blue of the Mediterranean. Here, in the town where artist Salvador Dalí spent much of his life, we linger over lunch on the breezy covered terrace of Compartir, founded by three former alumni of elBulli who are friends with Katie and Félix. Paired with local wines, course after course of exquisite food arrives at the table, each plated with the careful attention an artist gives his canvas. A platter of pickled mackerel comes with cornichons, avocado, and liquid “olive” spheres; red tuna “cannelloni” is stuffed with tuna tartare; poached eggs are drizzled with truffl oil and dressed with carbonara foam and truffle confi And that’s only the beginning.
Dishes in this early eighteenthcentury house may be served family-style (compartir means “to share”), but there is nothing casual about the stellar cuisine here. Riera St. Vincenç s/n, 17488 Cadaqués, Spain. +34 972 258 482, compartircadaques.com /// Meson Arrieros Though this hidden gem isn’t easy to find, the effort is well worth it to sample the terrific dishes that chef/owner Luismi Lopez concocts from the meat of local Iberico pigs. Calle Arrieros 2, 21207 Linares de la Sierra, Spain. +34 959 46 37 17, restaurantearrieros.es/en /// Rafa Rafa specializes in fresh seafood—pick your favorites from the day’s selection in the display case—seasoned with salt and cooked simply a la plancha. Carrer Sant Sebastia, 56, 17480 Roses, Spain. +34 972 25 40 03
To the south in Andalucía, even our itinerary is titled by type of food. On “Tuna Day,” we visit the Herpac cannery in Barbate, where burly men butcher the six-footlong blue-fin tuna caught in the waters o f the coast, and hang the mojama (salt-cured tuna loins) to dry. A tuna dégustation menu is de rigueur for lunch at nearby El Campero, where we savor the fish in all its fo ms: nigiri, carpaccio, toro sashimi, tataki, and grilled tuna loin. “Jamón Experience Day,” finds us on a fa m in the Sierra de Aracene Natural Park and Picos de Aroche, a UNESCO Biosphere Reserve in Jabugo. There, we roam the pastures among the hairless black Iberico pigs, descendants of an ancient breed from North Africa. Known for their high oleic acid content, the acorns from the cork oak and holm oak trees on which the pigs feed imbue their fat-marbled meat with an incomparable rich and buttery flavo . For lunch—it is time to eat again?—we park off the road just outside the enchanting hamlet of Linares de la Sierra (population 300) and make our way down between the stucco houses that cluster along steep cobbled alleyways until we come to the whimsical tile sign announcing Meson Arrieros. Inside, the restaurant resembles a fairy-tale cottage with its beamed ceilings, tile floors, and wood-bu ning fi eplace. But in no fairy tale I’ve ever read do the characters dine as we do on pork shoulder carpaccio with shavings of foie gras, and apple- and mushroom-stuffed pork loin in a delicate quince sauce. Our tour comes to an end in Sevilla, a city of stunning architecture whose labyrinth of narrow, twisting streets is as confounding to me as it was to the enemies of the Romans who designed them with that intention. Heading home, Joe and I feel both smitten and sated with the food, wine, and culture of Catalunya and Andalucía—and yet, mystifyingly, still hungry to sink our teeth into more of this delectable country. For information about Cúrate Trips for 2020 and beyond, check out curatetrips.com—but hurry, they sell out fast.
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Pub: Town Magazine
11/14/19 2:48 PM
Client: Atrium Health 2.5
Ode to Joy Experience the spirit of the season with a weekend at the Biltmore Estate / by Abby Moore Keith
’ve always been a Christmas-after-Thanksgiving purist. Santa Claus, along with his cohorts of pre-holiday doorbusters and overplayed radio jingles, belong decidedly after the turkey has been consumed. But this year, sentiment blindsided me with a sucker punch of nostalgia, and I found myself on Halloween night longing for the smell of fresh-cut fir t ees and melt-in-your-mouth sugar cookies. Thankfully, Asheville’s Biltmore Estate came to my rescue, providing an excellent excuse to indulge in holiday cheer without being too obvious about my change in loyalties. My husband and I were at The Inn on Biltmore Estate the same weekend as their Candlelight season launch—a lovely way of referring to the estate’s transformation into a magical Christmas wonderland for the final two months of the yea . It began with the tree-raising ceremony at the Biltmore House. Each year at the beginning of November, a giant tree is erected in the banquet hall to commence the Candlelight season. But it’s no simple feat; the raising is an entire celebration. With hundreds of others, we watched as the tree arrived in front of the house on a horsedrawn carriage with Mr. Claus himself, introduced by a marching band while a host of carolers sang Carol of the Bells in the background. With a perfect chill in the air, it truly felt like Christmas. After watching a dedicated team of engineers and decorators hoist the 34-foot tree upright in a room full of priceless antiques and tapestries, I was in awe of the efforts the Biltmore staff puts into every detail of the guest experience. The fir t ees, 50 found in the
house alone, are sustainably grown at nearby Andrews Nursery for use on the estate. Even the gardens and conservatory offered tasteful Christmas hints, white orchids and red Poinsettias nodding to the new season. This perfection extends far beyond the house. Every aspect of the estate we explored highlighted the dedication to preservation and presentation, especially the accommodations. During our stay at The Inn, the first hotel on the estate and built to reflect the anderbilt’s opulent taste, we awoke to wide sunrise views of the nearby Pisgah National Forest. Even our breakfast at The Dining Room afforded mountain vistas while we enjoyed a spread of Southern fare in front of a roaring fi e. While The Inn shines for its luxurious appeal and traditional décor, the recently constructed Village Hotel is known for approachability and easy access to the shops and restaurants at Antler Hill Village. The vibe is a casual, rustic elegance, with high-quality service and comfortable nooks to lounge in. Guests can book tours and countless other estate amenities through the in-house concierge service, including horseback riding, carriage rides, biking, and raft and kayak trips down the French Broad, which meanders through the estate’s 8,000 acres. This season’s highlights include the Downton Abbey exhibition, bringing to life the iconic characters from the PBS Masterpiece series through a display of 50 official costumes at Amherst at Deerpark and at th Biltmore Legacy, just down the road from the hotel. Truth be told, I could have relished in the estate’s tasteful Christmas spirit until New Year’s. On our scenic drive to the grounds’ exit, we caught the twinkle of lights strung on trees along the road. Call me sentimental, but wherever you fin yourself this season, do your soul a favor and book a day, or stay, at the Biltmore. For more about The Biltmore’s offerings, visit biltmore.com.
Photograph courtesy of The Biltmore Estate
Razzle Dazzle: During Candlelight season, the Biltmore House shines in Christmas cheer, but the festivities extend throughout the estate. A stay at The Inn or The Village Hotel affords guests ample time to enjoy Biltmore’s countless delights.
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SPORT THE BEST STORIES OF LAND & WATER
Photograph courtesy of Virginia Distillery Company
Whiskey Business: Virginia Distillery Co. makes Scottish-style single malt whiskies from their home base in Virginiaâ€™s Blue Ridge Mountains.
A Generous Pour
Virginia Distillery Co. crafts fine single malt whisky fit for sport or celebration DECEMBER 2019 / 83
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Amber Glow American single malt whiskey graces the Blue Ridge through the vision of an Irish immigrant / by Stephanie Trot ter
t’s the preferred drink of industry titans, kings, and presidents. Connoisseurs of the smooth, amber liquid have included Winston Churchill, Abraham Lincoln, Frank Sinatra, and Mark Twain, who once said, “Too much of anything is bad, but too much good whiskey is barely enough.” Whiskey’s origin traces back more than 1,000 years, when migrating monks carried their distilling skills to Scotland and Ireland. Over the centuries, men have called upon the magical elixir to numb and heal— at other times, to muster the courage to propel themselves into battle.
Whiskey, in its many forms, rides hand-in-hand with huntsmen and ardent sports fans alike. A Mint Julep at the Kentucky Derby, a dram of Glenfiddich after a day of shooting, a Jack & Cok in the shadow of Death Valley. No matter the competition, the refinement of this favo ed spirit is making waves deep in the Blue Ridge Mountains.
VIRGINIA DISTILLERY CO. When distilling spirits, the trickiest step is knowing when to cut the heads, hearts, and tails. Separate the good from the bad. Cull the headache-inducing swill, from the tongue-watering savory. As America’s craft micro-distilling boom hits a decade in age, critics are doing the same. One spirit manufacturer continuously makes the “hearts” list: Virginia Distillery Company. “I’ve always had a good taste for whiskey. It’s become my passion,” admits CEO Gareth Moore. “Whiskey is something that has to be slowly distilled, with a lot of folks working together, using patience and persistence, to create a great product. My father would be very proud.” Gareth is a first-generation Irish American, following th ough with his father’s quest to create a fine, single malt whisky. D . George Moore purchased some equipment and property in
Photographs courtesy of Virginia Distillery Co.
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Whiskey refers to spirits made in America and Ireland; whisky refers to those made in Scotland, and the rest of the world. In fashioning themselves after Scottish whisky, Virginia Distillery does not use an “e” in its products. Regardless of spelling, whiskey and whisky must be distilled to a minimum of 40 percent and a maximum of 94.8 percent alcohol by volume (ABV).
Photographs courtesy of Virginia Distillery Co.
Raise Your Glass: Virginia Distillery Co. prides itself on staying true to the Scottish distilling process to create its whisky blends and single malt whiskies. In fact, their copper pot stills were handmade in Scotland. The distillery’s Virginia-Highland Series has been named “Best American Blended Malt Whisky” at the World Whiskies Awards the past three years.
Virginia’s Blue Ridge Mountains in 2011, but sadly passed away before a first batch matu ed. Since 2015, the distillery has been producing an awardwinning Virginia-Highland series, blending its homemade whisky with whisky from Scotland. This fall, with Prelude: Courage and Conviction, Dr. Moore’s dream has become reality. Virginia Distillery is debuting its first p oduct made 100 percent onsite from malted barley—which makes it a Scottish-style single malt. “Being an Irishman, my dad was full of good stories and interesting sayings,” reveals Gareth, George’s only son. “He always said to have ‘the courage of your convictions.’ If you have conviction in something, a deep-standing belief and you think you’re right, then let that fuel your actions. Let that be your courage. We named our flagship single malt for him.
Gareth and team, which includes his mother, mentors, and distillery director Ian Thomas, call upon old-world mastery with new-world technology to produce their whisky. Virginia’s hot summers and cool winters influence the aging p ocess beyond Scotland’s cooler climate, which adds nuances to each offering. In addition, the whisky is aged for no less than three years in sherry, bourbon, and Cuvée wine casks. The different wood profiles deliver notes of caramel, butterscotch, spice, and vanilla to Courag and Conviction. The varying casks also bring opportunity. “We now have our flagshi single malt whisky,” shares Thomas. “Beyond that, we have the flexibility t showcase the different cask types and different flavors with selected blends limited-edition releases, and single-cask releases. We want to showcase single malt and what it’s capable of.” Gareth can’t help but smile, knowing his late father would be pleased. “He would treat this like a child,” the devoted son says nodding. “He’d be very proud of creating it, knowing all the hard work that goes into making it. Immigrants bring their traditions and recreate them here. This is a tradition I’m proud to be a part of.” Virginia Distillery Co. whiskies are available in Greenville at All About Spirits and Bouharoun’s Fines Wines & Spirits, along with Harvard’s Liquor & Wine and All American Liquor in Greer. For more information, visit vadistillery.com. DECEMBER 2019 / 85
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Taste the roots of our story this season HANDCRAFTED CLOSE TO HOME
1895 BILTMORE'S STORY BEGINS IN ASHEVILLE, NORTH CAROLINA
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About the Artcard:
This year, give your family and friends a gift that will last all year long. For a donation of just $50 or more to the Metropolitan Arts Council, you will receive an ArtCard valid for buy-one-getone-free tickets for one time at each of the venues below. In just two uses this gift pays for itself, and using it is a great way to sample Greenvilleâ€™s fabulous cultural amenities.
Centre Stage Greenville Chorale Greenville Theatre The Peace Center (select shows) Greenville Symphony Orchestra SC Childrenâ€™s Theatre (MainStage shows) The Warehouse Theatre
(864) 467-3132 | greenvilleARTS.com/holiday-art-card @macARTScouncil | #macARTScouncil | #gvlARTS
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STYLE CENTRAL ALL THINGS STYLISH / UNIQUE / EXTRAORDINARY / BY LAURA LINEN
Bling-a Ling Set the spark this holiday season with a little glitter and gold
Photograph by Paul Mehaffey
Like a Diamond: David Yurman Tides diamond pendant necklaces in 18K yellow gold and sterling silver exclusively from Geiss & Sons Jewelers. 765 Haywood Rd, (864) 297-6458, geiss.com
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Lustrous accessories evoke the essence of the holidays // photograph by Paul Mehaffey
TWINKLE TWINKLE (CLOCKWISE FROM TOP): MZ Wallace Sutton handbag from J. Britt Boutique; pavé magnetic cuff from Splash On Main; Mesh woven bracelets (2) from Splash on Main; Lele Sadoughi Crystal Lily earrings from Muse Shoe Studio; Hammitt foldover in gold, with shoulder strap from Monkee’s of the West End.
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Whatâ€™s old is new with vintage-crafted kitchen goods from Smithey Ironware
// photography by Paul Mehaffey
saac Morton loved to restore old pieces of cookware in his woodshed for friends and family. Out of curiosity, he thought there might be a market for those who appreciate classic cookware that utilizes modern technology. From there, Smithey Ironware Company was born, and each iron skillet crafted since 2015 has been designed and exported from their shop in Charleston, South Carolina. From the large Carbon Steel Farmhouse Skillet to the small No. 10, each surface is glassy smooth and impeccably detailed, the perfect addition to any food loverâ€™s kitchen.
HAND MADE: Carbon Steel Farmhouse Skillet (top) , No. 10 Cast Iron Chef Skillet and details (bottom). From Smithey Ironware Company. Find your Smithey skillet online or from one of their many retailers: (843) 619- 0082, smithey.com
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Tell Tale Art Ms. Bea lends her tips for telling a good story during the holidays
e all have our favorite “back in the day” anecdotes. As you mix and mingle with family, at office parties or festive gatherings with friends this holiday season, countless stories will be recounted. But as a tale is being told, will you be leaning in to hear more, or looking for an escape hatch to exit the conversation as quickly as possible? Being an engaging storyteller comes naturally to some. Consider the raconteurs you have enjoyed, and you will notice a pattern to their banter that makes their stories work. A good story always has a beginning, middle, and end, but it’s the flesh on these bones that takes a story f om good to great. If you want to up your game this holiday season, here are some tips to telling a compelling story that everyone will want to hear: BEFORE YOU START, HAVE A POINT AND KNOW YOUR ENDING. A joke with a bungled punchline is like receiving a beautifully wrapped box with no gift inside. After managing to keep your audience’s interest through the twists and turns of the narrative, reward them with a satisfying climax at the end. HAVE A HOOK. Pull people in and grab attention from the start. Use vivid words and strong verbs to engage, add some pizzazz, and help your listener visualize the scene. SIMPLIFY AND FOCUS. Streamline the sequence of events. Hop over
detours and extraneous information that don’t really add anything to the narrative. Pay attention to your listeners and heed clues that convey boredom or confusion. KEEP THE STORY ENGAGING. Vary your voice to inject emotion, passion, and drama. Add some personality to your tale. A dramatic pause here and there, a mix of whispers and louder speech, varying tone and emphasis add spice and will get peoples’ hearts racing with yours. BUILD YOUR STORY TO A SATISFYING CONCLUSION. If you must tell the listener that your story is over, you have not concluded the story satisfactorily. Wherever there are DOs, there are also DON’Ts. I offer these cautions as you begin to develop your storytelling prowess: CONSIDER YOUR LISTENER. If there is a possibility that your story may offend or be perceived as too risqué, don’t tell it. Period. POKE FUN, BUT ONLY AT YOURSELF. Your stories should never be told to embarrass another person. IF YOU ARE REPEATING A STORY, OWN UP TO IT. Telling the same story over and over again will make you come across as less genuine or inauthentic—unless you acknowledge the repetition. If you’ve told the story often enough that someone starts to tell the story for you, that’s a clear signal—it is time to retire the anecdote. I’m here if you need me. Until then, y’all behave.
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Each month, the Man About TOWN shares his life musings, which may or may not include cocktails.
Odd Man Out
Documenting unconventional strangers is one of The Man’s favorite pastimes
ast spring, I was at the Dallas airport waiting for a flight to G eenville. Bad weather across Arkansas and Mississippi had delayed many of the eastern-bound flights, and I found myself with two hours to kill At the gate, my fellow travelers passed the time flipping th ough magazines or staring blankly at their phones or tablets, but I busied myself with one of my favorite hobbies: judging people. For years, my daughter and I have played a game where we covertly photograph interesting people in public areas and then message one another the images. It’s a sort of scavenger hunt with a point system based on the rarity of the find. Some ta gets are easy, such as “woman in airport terminal wearing pajamas and Uggs” and barista with handlebar mustache and neck tattoo,” which are both worth only ten points each. The scores start to climb with finds like “mom dragging crying toddle on leash through grocery store” and “senior citizen on electric scooter at Chick-fil-A drive thru,” fifty points each. The highest sc e so far is two hundred for “man in teal romper eating Mexican street corn while riding a bicycle,” which my daughter spotted on a sidewalk near her house. It should be noted my daughter lives in Portland, Oregon, so her hunting grounds are considerably fertile. As I wandered through the Dallas airport looking for potential subjects, I stopped at a newsstand for a bottled water. At the checkout counter, I spotted a middle-aged woman in a pink tracksuit with the word Juicy written in elaborate script across the seat of her pants. It wasn’t a great find, and I wasn’t even su e if I wanted go through the whole elaborate, “I’m pretending to talk on my phone, but I’m actually trying to aim it in your direction so I can secretly photograph you,” routine. But
before I could decide whether or not to snap a photo, the woman walked away. A moment later, as I approached the counter to pay for my water, the Juicy woman returned and pushed her way in front of me. “This was supposed to be $3.30, not $3.60,” she said, while holding a granola bar inches from the clerk’s face. “You owe me thirty cents.” In the old days, a clerk would have the authority to push a “no sale” button on the register and quickly correct the overcharge, but in today’s world a thirty-cent refund involves roughly the same amount of paperwork required to rent a car. As the clerk and the Juicy woman argued over the refund process, the boarding announcement for my flight echoed ove the PA system. Feeling rushed, and in an effort to be gallant, I placed a quarter and a nickel on the counter and proudly declared “problem solved.” The Juicy woman turned and glared at me as if she were in the throes of passing a kidney stone. I gently put my water back in the cooler and retreated to my gate. Twenty minutes later, I boarded my flight and started trudging th ough the hundred-yard obstacle course that separated me from my seat at the back of the plane. As I passed the first class cabin, I saw the Juicy woma sipping a glass of white wine while lounging in her large, cozy window seat. I quickly put my phone to my ear to try to snap a clandestine photo of the pink demon, but then I noticed her phone was up to her ear, and the camera lens was pointed in my direction. Was she trying to capture a photo of me? Had the hunter become the prey? I quickly shook away the thought. The kind, handsome man making his way to basic economy while taking surreptitious photos was hardly worth the effort. I’m a measly five points at best
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Essay Memory Lane:
While some of our holiday dishes may seem bizarre and outdated, Beth Brown Ables reminds it’s the connections to our past and to tradition that make them essential.
Taste of Home Unusual family dishes may grace your holiday table, but it’s the memories that matter / by Beth Brown Ables // illustration by Karen Schipper
t happened many times during our first years of marriage. Living four hours away from family, whenever my husband and I made the trip back home, my mother-in-law would call and ask what we wanted to eat. “Make pear salad,” my husband would ask, looking back at me with a glint in his eye. If you aren’t aware, pear salad arrives on a leaf of just-forshow lettuce, and consists of a whole half-canned pear, its cored center ideal for a generous dollop of mayonnaise, a sprinkling of shredded (mild) cheddar, and (for a special occasion) a maraschino cherry. It may perch on its own plate—a place of honor—or instead appear gathered with its brethren on a repurposed deviled egg tray. It’s a salad because it’s cold, because of the mayo, because it’s part of The Meal. I didn’t get it. I’d never had pear salad until I married into the Ables family, who genuinely are incredible hosts and cooks. But this concoction baffled me. Just . . . mayonnaise? On a pear? ith cheese? “You gonna eat that?” my husband would stage whisper to me at the table. I’d just slide my plate over, never meeting his eyes. There were too many other good things for me to enjoy anyway. I delight in bringing up pear salad in conversation; it’s entertainingly polarizing and unifying. Some adore the flavo combination. Some recoil, never think of it! Talk inevitably turns to food memories, those nostalgic tastes we treasure even if—or maybe because—they are so strange and specific, weird and etro. Family food traditions are mysterious pathways to navigate, often shrouded in cream-of-something soups, Cool Whip, and/or mayonnaise. If you know, you know. I’ve heard tales told of jalop (look
it up), of pickles smothered in cream cheese and wrapped in salami, of Mountain Dew or Cherry Coke—not as a beverage but as an essential ingredient, of crab mixed with yogurt and topped with grapefruit slices, of pickled peaches, of celery or cheese in places they didn’t rightfully belong. We shudder with disgust maybe, but then . . . what we wouldn’t give to have another meal with that someone, with those people, at that table. Once more. The food makes that almost possible. And so here we are. It’s the holiday season, the time of celebration and feasting. Not the Williams Sonoma or Bon Appétit variety: there’s not a Martha or Contessa in sight. I write instead in tribute of the good old-fashioned standbys with their (maybe) terrifying ingredients and delicious nostalgia. There Will Be Jell-O. For hark, I bring you glad tidings (or fair warning) of congealed salads, casseroles, entire sticks of butter, and crumbled Ritz Crackers. And without fail, nestled alongside the fried turkey and spiral cut ham is The Green Stuff. “What’s that?” my husband asked at a family gathering Up North with me for the first time. My mother’s eyes shone with delight as she plopped a horrifying pastel goop on his plate from a Pyrex bowl: “Dream salad! You’re going to love it. It wouldn’t be Christmas without a bowl of this!” All of us kids called it Nightmare Salad, a deceiving pillow of pudding folded into Cool Whip and studded with walnuts, pineapple tidbits, and mini marshmallows. As a child, I was down with the ’mallows, but the surprise squeak of fruit or crunch of a nut? Too much texture roulette for me. My husband dutifully scraped his plate clean, declaring it delicious.
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We shudder with disgust maybe, but then . . . what we wouldn’t give to have another meal with that someone, with those people, at that table. Once more. The food makes that almost possible.
Then again, the man will eat anything . . . except maybe potato candy, another family favorite consisting of a paste of 10X sugar and maybe a tablespoon of mashed potato that’s rolled flat, sp ead with peanut butter, then sliced into pinwheels. But before you write me off as a food snob or just an ungrateful brat, hear me out: my mom’s right. It wouldn’t be the same without the dream salad, the pineapple casserole, the giblet gravy . . . the whatever it is that’s always a part of our holiday meals. Because this kind of food is a link, a connection to our history. I find myself in an Inte net spiral of “research,” discovering that both potato candy and congealed salads are rooted in the 1930s, the age of home refrigeration and the Depression. I mean, did you know that Jell-O was invented by the same man who invented the steam locomotive? And before that, if you wanted a dessert that would jiggle, you’d have to boil horse hooves for hours? That
molded desserts and aspics were only for the very wealthy because they were such a bear to create and stunk to high heaven? Jell-O brought high-class food to the masses. We owe a lot of our traditional family sides and potluck staples to gelatin, it seems. When Jell-O first hit the market, salesmen use recipe books to inspire cooks who could now keep fresh food cold for the first time in their home kitchens. Now they could brin special dishes to their tables and show love to their families in new, inventive ways. We’re still telling the same story today in the form of casseroles and molds and church cookbook recipes. Serving something special, with love. Because it tastes like memories—which is more than comforting, it knits us together and reminds us of who we are and where we came from. One bite, and we’re back in our grandmother’s kitchen again. It may not be magazine worthy, but it’s not supposed to be anyway. So gather round with ye aspics and canned fried onions. Not for the asparagus casserole, the pickled herring, the swamp cabbage, or the Snickers salad. Instead, gather for the people, for the sake of the gathering itself. For ’tis the season for togetherness. The ingredients themselves may all be shelf stable, or an inside joke, but the time together is fleeting and meant to be savo ed. This season, as you sidle up to the buffet, I pray your whipped cream be “a dairy alternative” and all your “salads” wobble. We can save the lettuce for the New Year. DECEMBER 2019 / 103
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May Your Days Be Merry and Bright! Merry Christmas From Our Family To Yours!
Cl ay to n T i l e .com
GREENVILLE 535 Woodruff Road 864.288.6290
GREENVILLE 7 Task Industrial Court 864.297.1496
ANDERSON 1718 Pearman Dairy Road 864.225.0884
SPARTANBURG 530 S. Blackstock Road 864.587.9732
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Ustarbann dard BORN FROM A SIMILAR PHILOSOPHY, GREENVILLE’S FRESH COCKTAIL BARS EXILE AND BAR MARS ARE SERVING UP CLASSIC AND INVENTIVE DRINKS FOR EVERYBODY. BY KATHRYN DAVÉ PHOTOGRAPHY BY JIVAN DAVÉ
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necessarily. It’s like any made-for-TV cooking competition: each chef creates something different with the same set of ingredients. The magic comes in tasting what they made. So what ingredients do these friends have in common? I asked them separately and then compared notes. All of their lists started with the same thing: CHRIS GEORGE It’s no question that Chris George is talented, but he can’t be in two places at once. He can be making drinks in two places, though, thanks to the unconventional arrangement that Bar Mars and EXILE worked out. It makes sense that both bars would covet his skills: Chris George is one of the Upstate’s most legendary bartenders, with experience that stretches from Greenville’s pioneering Art Bar to The Cliffs to The Anchorage. A cocktail expert, he’s taking on a leadership role at Bar Mars, where he’s shepherding the drinks program and all the responsibility that comes with it. At EXILE, he’ll clock in under Nick’s and Stephen’s vision and enjoy the low-pressure opportunity to simply make drinks for people. “In any city that has a healthy bar scene, bars see each other not so much as competition but as collaborators. We want to raise the scene together,” Stephen says. CHEAP BEER Fancy cocktails with unfamiliar ingredients aren’t for everyone. And even if you are a fan, you usually can’t order one in the same place you could kick back with a cheap beer. The bars are changing that, with reasonably priced beer on draft right next to complex cocktails at both EXILE and Bar Mars. “There’s this false dichotomy that you have to go to a nice place, spend money, and dress up for a good drink, or you go to a comfortable place but you can’t get a cocktail. That’s not what the first bars we e like. We want to create a comfortable place where you can have both,” says Stephen. Don’t get me wrong: Stephen and Nick can nerd out over obscure amaro or pre-Prohibition cocktails, but they also have a genuine love for the kind of cheap beer they put on their list.
I DON’T KNOW IF THE PEOPLE WHO INVENT NEW THINGS ALWAYS SET OUT TO DO SO. I’m betting the Wright brothers didn’t build a plane with the grand intention to change the way the world works. Surely it was more about doggedly pursuing an idea that they believed in—and the thrill of taking to the air. So, yeah, a bar is not the invention of flight. But at bot EXILE and Bar Mars, something new is happening. Maybe even something grand. And I know for sure that Stephen Phillips and Nick Sherry, founders of EXILE, and Alex George, founder of Bar Mars, didn’t try to “reinvent” or “reimagine” a bar. They each had ideas about what a bar could be, ideas about the kind of bar they wanted to frequent. Separately, they got to the work of making spaces that reflect their perspective about drinking and community, openness and acceptance. In some ways, it feels like they’re working off the same prompt. Or maybe it’s that they started in different places, took different paths, mixed different drinks, but landed on the same wavelength. Business-minded types might say this makes Bar Mars and EXILE competitors. But Stephen and Nick and Alex are good friends. They’ve spent hours playing late-night cards and cracking dad jokes at each other’s houses. Alex is making the food for EXILE’s bar-snacks program. Somehow they even share a bartender: Chris George (no relation), who’s taking a different role in both bars’ cocktail programs. Turns out they share a lot more than a bartender. Stephen, Nick, and Alex’s interests overlap—but how those interests work their way into EXILE and Bar Mars doesn’t, not
LIQUID CULTURE Nick Sherry and Stephen Phillips (opposite far right) have partnered in the hospitality trade since their days at Restaurant 17 and The Anchorage. With EXILE, their dreams of an approachable bar with quality cocktails come to fruition.
NEON LIGHTS EXILE boosted hype in the months before opening by hosting pop-ups in collaboration with various bars around Greenville, including at Bar Mars, plugging in their glowy EXILE sign each place they went. The name has multiple meanings, the simplest being a nod to the bar’s location on the edge of the West End. The neon-style light is an homage to Stephen’s love of dive bars, which have partially inspired the relaxed, comfortable atmosphere he hopes EXILE will create. “I wanted it to look like it had been around, so you feel those elements you might think of as a dive bar,” he says. Traditional neon lights aren’t part of the aesthetic at Bar Mars, but colored light bulbs and blue under-bar lights give a modern take on neon’s familiar glow. OTHER PLANS What do a lawyer, a Coast Guardsman, and a preacher have to do with this story? They could have been the reason this story didn’t exist—because in high school, the founders of Bar Mars and EXILE had different ambitions for their futures. With his sights set on
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“ THERE’S THIS FAL SE DICHOTOMY THAT YOU HAVE TO GO TO A NICE PL ACE AND DRESS UP FOR A GOOD DRINK , OR YOU GO TO A COMFORTABLE PL ACE BUT CAN’ T GE T A COCK TAIL . WE WANT TO CRE ATE A COMFORTABLE PL ACE WHERE YOU CAN HAVE BOTH.” —STEPHEN PHILLIPS, E XILE
law school, Alex, the chef-owner behind GB&D, Carol’s, and the GB&D food truck, earned degrees in English and graphic design, along with some time at BMW, before abruptly changing course and working in kitchens. Nick and Stephen, who worked together at The Anchorage and Restaurant 17 before opening EXILE, can trace their pivot back to early jobs in hospitality. “I was working in event management when I started bartending for the first time an pretty quickly fell in love with it,” Stephen says. RESPECT FOR MOCKTAILS God bless anyone who’s ever been stranded on virgin daiquiri island; for people not drinking alcohol, historically, the options have been pretty bleak. The trend is swinging the other direction nationally and now locally, thanks to the thoughtful work EXILE and Bar Mars have put into building inclusive beverage programs. “There’s a heavy focus on mocktails, so you can drink just for the communal aspect of it,” Alex explains. “Sometimes you just want a drink that tastes good and you don’t even need alcohol.”
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CHRIS GEORGE HAS DIVIDED BAR MARS’ MENU INTO “OURS” AND “OTHERS,” WHILE E XILE WILL FOCUS ON THE CL ASSIC COCK TAIL S THAT ORIGINALLY INSPIRED THEIR BAR, AS WELL AS E VER-CHANGING BARTENDER SPECIAL S. “The reason I love working in a bar is not the liquor, but the camaraderie and the kind of companionship you have across the bar with someone,” says Stephen. “From the get-go, we wanted EXILE to have a strong mocktail list and low-proof cocktails for our friends who don’t drink, or don’t drink a lot, or just want to hang. We want the space to be right for everybody.” LESS IS MORE About drinking: both Bar Mars and EXILE want you to do more of it. Their beverage programs are designed around smaller, lower-priced cocktails that offer more flavo , more discoveries, more experimentation— without worrying about getting buzzed on one drink. Chris George has divided Bar Mars’ menu into “ours” and “others,” while EXILE will focus on the classic cocktails that originally inspired their bar, as well as ever-changing bartender specials. Each team brings serious credentials behind the bar, and it shows in the creativity and craft of the drinks. MIDCENTURY DESIGN Before drinking culture in America devolved into expensive connoisseur cocktails and trashy
college bars (with a great gulf between), there was a golden age for bars— and for design. Phillips and Sherry have outfitted EXILE with a sleek bar to and midcentury modern furniture and accessories, right down to some of the bar’s glassware. Rather than tables, the space features low, lamp-lit, living room-style seating areas to encourage conversation and connection. Midcentury furniture is Alex’s jam, too, but the only midcentury artifacts you’ll find at Bar Mars a e the vintage glasses your drinks arrive in. What Bar Mars does have in common with EXILE is an intensely considered aesthetic. The standout, you’ve-probably-seen-it-on-Instagram feature is the wall art, of course, hand-painted by artist Christian McKinney in a palette more baby shower than bar. Pink and blue objects tumble across the walls, offering something new to puzzle over every visit. The assortment may seem random, but Alex says each piece of the painting—which includes a grocery cart, plants, numbers, a fish, etc.—has meaning to him or to the artist THINGS THAT DON’T BELONG IN A BAR “What bar in Greenville has windows?” Alex wants to know. Windows span a whole wall of Bar Mars, the former Village Grind location—vast ones that flood the bar with natura light before sunset. If it is dark when you’re there having a drink, it’s because Alex feels like the mood calls for it. He rides the dimmer as the night unfolds, delicately lowering the lights as the vibe changes.
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PUNK POURS With his wealth of bartending expertise, Chris George (opposite above) contributes his deft skills to both Bar Mars (above) , where he heads up the cocktail program, and at EXILE, where he helps owners Stephen Phillips and Nick Sherry execute their vision.
Alex’s razor focus on the customer’s experience is one Nick shares, too. It’s why EXILE vetoed live music in their bar. Live shows may be a staple for lots of bars, but have you ever been happy for someone’s bad covers to soundtrack your night out? Instead, EXILE is curating for consistency. “We want people to enjoy the same EXILE every time,” explains Nick. PUNS The trio’s love of puns sometimes shows up on their drink menus. Neither bar is interested in the deathly serious attitudes so annoyingly typical of the craft cocktail movement for the last 15 years. “I wanted the bar to feel happy,” says Alex, who named Bar Mars after his beloved dog. “There was this feeling with my dog, comfort and playfulness. Take this for what it is, but he offered total acceptance.” Total acceptance seems to describe what’s on offer at Bar Mars and EXILE. They’ve created a low-key space for everyone, a space where you can order a cheap beer or a kombucha or a pitch perfect Old Fashioned, and no one will be too serious about any of it. Bar Mars, 1269 Pendleton St, Greenville, @thebarmars EXILE, 9 Anderson St, Greenville, exilegvl.com; @exilebar
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common ground G R E E N V I L L E ’ S A M B I T I O U S M I X E D - U S E G AT H E R I N G S P O T T H E C O M M O N S
BRINGS TOGETHER FIVE OF THE CITY’S
M O S T P O P U L A R F O O D A N D D R I N K D E S T I N AT I O N S U N D E R O N E R O O F
BY M. LINDA LEE / PHOTOGR APHY BY PAUL MEHAFFEY
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Four years ago, when realtor Drew Parker, sports marketing executive Rion Smith, and contractor Ray Foral first took a goo look at the 1940s-era brick warehouses that stood neglected on Welborn Street in West Greenville, it must have required near superhuman vision to see the crumbling structures as a vibrant community gathering spot. Snakes and other critters populated the long-abandoned row of buildings, but that didn’t stop the three friends from dreaming that these warehouses could be someplace special. They loved the location—the future setting of Unity Park—along the Prisma Health Swamp Rabbit Trail, where they run together on a regular basis. “The original concept was a community hub where we could house our businesses [The Parker Group, Outdoor Sports Marketing, and Ridgeline Construction Group] with other like-minded businesses and have a great place to gather, work, and play,” Parker explains. “But we had no crystalized plan of what that would look like.” The renovation has unfolded in phases. Completed in 2017, Phase 1 welcomed six local businesses, while Phase 2 includes a new offic section plus a soon-to-open food market with five diverse purveyors And there are plans for a third phase, which would revitalize the remaining structures on the property. Careful to keep the good bones of the vintage warehouses, the partners preserved the wood ceilings and joists, and the brick walls—albeit with jagged cracks coursing down them like bolts of lightning. “We want to breathe life into [these
old buildings], but we don’t want to change things so much that you don’t recognize them,” insists Parker. “[The Commons] is rough around the edges, but it’s perfect to us.” GROWN IN GREENVILLE From the beginning, Parker and his partners knew they wanted to fill The Commons with established G eenville brands. “For the food purveyors, we wanted folks who were committed to community, committed to fresh food, and to a great customer experience.” While tenants have come and gone over the past four years, the final g oup that the trio has assembled are what Parker considers “five of the best food-and-beverage- elated brands homegrown in Greenville.” They are arranged around the periphery of the market space, with common seating in the middle.
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KNOCK WOOD: With help from his family, selfstyled woodworker Daniel Martin turns out an assortment of items ranging from tables to kitchenware, including rolling pins for Chip and Joanna Gaines' bakery, Silos Baking Co.
Automatic Taco is one of the five food concepts setting up shop in The Commons. Nick and Chrissy Thomas will serve classics like their chile relleno taco, along with sides and a small cocktail menu at their chic spot; popular pastry and breads purveyor Bake Room will also have real estate at The Commons.
The first to sign up four and a half years ago we e Ed Buffington and Mike Okupinsk from The Community Tap, who are friends with Drew, Ray, and Rion. “I was out running with my dog one day, and Rion literally blocked the street with his car as he was driving along and saw me,” Ed recalls. “He asked me, ‘Remember how you said you’d never do another project unless you could have some ownership in it? Well, I have this thing I want to talk to you about.’” An avid cyclist, Buffington had noticed the wa ehouses in question while biking on the Prisma Health Swamp Rabbit Trail. “I’d [ride past] this string of rundown warehouses and I remember thinking, ‘That could be something really cool.’” At the time, however, it didn’t occur to him that he and Mike could be the ones to make that happen. So when Rion approached them, it seemed like the perfect opportunity. “This was a chance to expand and build equity in something, versus just paying someone else’s lease,” says Buffington of their arrangement to be minority sha e owners in the 20,000 square feet dedicated to food and beverage.
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“We talk a lot about how we can serve this community. We don’t want to be an island.”—Marco Suarez, Methodical Coffee
Like their original store, established nine years ago in Stone’s Point, The Community Tap’s new location will incorporate bar seating as well as a retail component. The space will have a similar feel to their flagship, but with a more polished design that includes additional counter seating. “Not only are we replicating our product mix,” Buffington adds, “but we’ e also replicating our welcoming culture.” Another tenant who has hung in from the project’s early days is Wade Taylor, owner of Bake Room. Taylor, who moved to Greenville four years ago from Jackson, Wyoming, set up his baking facility in the Village of West Greenville. Without a retail storefront, he has largely relied on selling his wildly popular bread and laminated pastries at the TD Saturday Market. It has always been his plan to open a retail shop, so when he learned that The Commons was looking for a baker, he quickly signed on. “The Commons is a good next step,” Taylor believes. “To have anchor tenants around me who have all established great businesses will help me bring in new customers.” Though moving his bread-baking operations to The Commons presents a challenge—his German deck oven and Swedish rack oven have to be taken apart and reassembled behind a glass wall in the back of his space—the new digs will give the baker a chance to diversify his repertoire. He plans to add bread on a rotational basis and do more whole-grain loaves, as well as expand the pastry menu to include hand pies, cookies, scones, and seasonal baked goods. “There’s also a possibility of having a grab-and-go sandwich, and on weekends, we’d like to add a Roman-style square pizza,” Taylor shares. “I’m looking forward to having a space that gives us the ability to do things at our own whim.”
Along with Methodical Coffee’s David Baker, Will Shurtz, and Marco Suarez (below), Chef Alex George (below opposite)will relocate his restaurant GB & D to The Commons ; (right) a menu item by Automatic Taco; (below center) a fresh loaf by Bake Room.
Bake Room’s placement next to Methodical Coffee is nothing if not strategic. After all, what goes better with croissants than coffee? Although Methodical had just opened their satellite a few doors down from The Community Tap in Stone’s Point when owners David Baker, Will Shurtz, and Marco Suarez heard about The Commons, the idea didn’t perk for long. “The Commons met our need for a commercial kitchen and a publicfacing roasting facility in one place,” explains Suarez, who handles Methodical’s marketing. “It just checked all the boxes.” Taking its inspiration from Italy, the design of the new café embraces old-world-style tile and light fixtu es, with big eyecatching arches carved into the wall behind the bar. Customers will be able to view the roasting operations through a glass wall. Offerings besides coffee—ice cream, bottled drinks, and iced beverages—will cater to clientele coming off the trail. “We see our locations as siblings,” Suarez explains. “There are things that are identical to all of them, but each has its own identity.” The biggest difference will manifest itself in the menu of locally sourced, made-to-order food items that Chef Sydney Taylor is developing for breakfast and lunch. On the breakfast menu, a sausage and veggie bowl, croque madame, and a soft scrambled egg with smoked salmon on rye will provide neighbors with hot, healthy, morning meal options. “We talk a lot about how we can serve this community” Marco adds. “We don’t want to be an island.”
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CURATED RESTAURANT CONCEPTS Tacos are bread and butter for Atlanta native Nick Thomas, who moved to Greenville with his wife, Chrissy, six years ago. After working in the now-shuttered American Grocery for a year, Nick and Chrissy launched their food truck, Automatic Taco in 2015. They had considered several opportunities to open a brick-and-mortar restaurant in downtown Greenville before The Commons’ founders approached them. “It was the people behind this project that set it apart,” maintains Thomas. “I’m a big believer that good people make a good project.” Recognizing the potential of the “really cool space on the trail,” Nick and Chrissy have decked out their sleek spot with contemporary light fixtu es, shiplap and white subway tile, counter
FARE SHARE: (clockwise from above) GB & D’s burger on a house bun; The Community Tap offers a variety of wine and beer; Chef Alex George’s riff on ramen; a loaf by Bake Room; The Community Tap’s co - owners, Ed Buffington and Mike Okupinski; George will continue his twists on comfort food at GB & D’s new location; Methodical’s roasting facility will also make the move to The Commons ; Automatic Taco will continue to serve truck favorites ; Bake Room owner Wade Taylor.
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service and its own seating. “The Commons provides us with a unique opportunity to serve our customer base in an atmosphere that is completely one of a kind,” Thomas says. “There is no other destination in Greenville that can boast five G eenville-originated businesses under one roof. And all the tenants here are joined in the same obsessive ambition of quality.” Thomas lets his passion for Latin and Mexican cuisines and local ingredients guide him to find inspiration for tacos in everything f om a Thai cookbook to a dish of Kung Pao chicken with chile de arbol and peanuts—a combination he turned into a tasty salsa cacahuate. At The Commons, he’ll offer taco truck crowd favorites—Nashville hot chicken, Korean pork belly, and the veggie taco—while new items, including a chile relleno taco and Thai green curry shrimp, will keep evolving. “I’m always trying to push the limits and surprise people,” the chef proclaims. And to wash it down, a small cocktail menu highlights fresh-squeezed juices, along with house-made sangria, and an eclectic selection of Mexican beer. Last—but far from least—to join the pack, was Alex George, chef and owner of Golden
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Brown & Delicious. George had no intention of moving his restaurant from the Village of West Greenville when he caught wind of the project a year ago from his friend Bill Mitchell of Billiam Jeans, who is also relocating to The Commons. “The tenants that Rion, Ray, and Drew have gathered over there are, in my opinion, the best at what they do,” crows George, whose concept has grown beyond the sandwich spot he opened in the Village three years ago. “The kind of food I want to make has evolved, and I want to do something more interesting.” That means fine dining, though he dislikes that te m for the exclusivity it suggests. He wants to experiment with flavor combinations, to d approachable but elevated cuisine that’s “careful and curated.” Openness and community are the characteristics George has designed into his new space, from the exhibition kitchen—three times the size of his present one—to the communal tables. A window will cater to the common space with fast-casual fare, while inside will hold a 70-seat full-service restaurant. A portion of the 20 seats at the chef’s counter will be dedicated to a multicourse tasting menu. “I want to involve our customers and get them engaged in the experience,” he says. “When you’re watching people cook your food, it helps you connect with them on a deeper level.” A CULTURE OF COLLABORATION Ask any of these five tenants what the appeal of The Commons is, and the responses ring with mutual admiration. “Community is in our DNA,” contends Okupinski. “The businesses at The Commons are businesses we know and enjoy going to, and we’re just over the moon to be under the same roof with these folks.” Alex George, one of the few native Greenvillians in the group, agrees. “We all do really good stuff apart from each other, but I’m very excited about the kind of synergy and camaraderie that we can build around each other. One of the things I really want to promote is the idea that we can work together to promote the culture of eating and community and care.”
Though not all the tenants in The Commons grew up in Greenville, all have small businesses rooted in the community and call Greenville home. “I think that’s one of the things that makes us feel so good about the project is everyone’s invested in the community,” Buffington sha es. “We want to make Greenville a better place to be, and The Commons is just an extension of that.” The venue will create a place for all to gather: runners and cyclists on the Prisma Health Swamp Rabbit Trail, families enjoying a day in Unity Park, friends meeting up for a beer or a cup of coffee, couples lingering over dinner. According to Parker, “We came up with the name The Commons because it signifies a p operty or area that belongs to everyone, which is exactly how we want this to be used.” In reviving this once-forsaken and dilapidated warehouse row, Parker, Smith, and Foral have created a launching ground for activity, and perhaps even the source of a first job for young people from the neighborhood. That kind of investment, both financial and emotional, in G eenville lies at the heart of The Commons. “It took bringing in a great group of people who have shaped the way this project has gone over the last four years,” Parker declares. “We can’t claim to be the only visionaries—it’s been a group effort.” A true common cause. The Commons, 147 Welborn St, Greenville. Hours for individual food and beverage tenants vary. Check online at commonsgvl.com.
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“We came up with the name The Commons because it signifies a p operty or area that belongs to everyone, which is exactly how we want this to be used.” —Drew Parker
(opposite above) Chrissy and Nick Thomas, the duo behind Automatic Taco; (opposite left) soft scrambled eggs with smoked salmon on rye from Methodical’s chef Sydney Taylor; (right) Alex George’s take on steak and potatoes
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Local, Seasonal Fare Elevated Dining Experience
restaurant17.com Located adjacent to Hotel Domestique 10 Road of Vines, Travelers Rest, SC
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FOOD FINDS & CAN’T-MISS DISHES
Photograph courtesy of Cultura
All In: In addition to Cultura’s small plates menu, Chef Jacob Sessoms and team create Bacchanal feasts of family-style dishes.
Holiday Feast Asheville’s Cultura restaurant harkens back to old-world cuisine DECEMBER 2019 / 127
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Tasting Table Cultura highlights new agrarian cuisine and Bacchanal dining
et’s face it, the word sour gets a bad rap. Expressions like “turning sour,” “sour grapes,” and “sour notes” all have negative connotations. But not at Cultura, the restaurant opened in May by the owners of Wicked Weed brewery. Here, on Asheville’s edgy South Slope, Wicked Weed co-founder Walt Dickinson and chef/owner of Table restaurant, Jacob Sessoms, pay tribute to all things sour. Next door to Wicked Weed’s Funkatorium, which is devoted to producing sour and mixed-culture fermented beers using natural yeasts and bacteria, Cultura ushers beer into the realm of fine dining. “ e’re taking the old-world idea of using cultures and fermentation in food as the common thread that ties the restaurant together,” Dickinson says.
“Our goal is to define and exemplify the flavor ofile of cultured food and beverage,” adds Sessoms. “To explore the flavor that, say, lacto bacillus has on the sour beer that Wicked Weed is producing and the food we’re producing.” Dickinson agrees. “There’s something really beautiful that happens during the fermentation and culturing processes. There’s a nuance of flavor [that] exp esses whatever that ingredient is in a more unique way. We’re focused on working with local agriculture and local purveyors and producing something that is modern in its presentation, profile, an thought process, but very old-world in its technique.” They call it “new agrarian cuisine,” and every dish incorporates a fermented element. “Our cuisine is driven not just by how we procure and source food, but by our approach in how we put food together,” echoes Chef Jacob. It’s equally about bringing people together. “Jacob and I
Photographs courtesy of Cultura
/ by M. Linda Lee
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Eat, Drink, Be Merry: A constellation of white globes hangs above the dark-paneled dining room at Cultura (opposite), where groups can indulge in Feasts such as a Bucket of Birds (above) and Country Club (right), paired with craft cocktails, wine, or Wicked Weed’s sour beer.
are very much about dialing back the pretentiousness of the [fine-dining] experience an allowing people to choose their own adventure,” Dickinson says. So in addition to the menu of small plates—think tender sous-vide octopus served atop “inked” rice and cultured coconut; and shredded Brussels “kraut” tossed with smoky bacon lardons and tart cubes of apple—Wilkinson and Sessoms have designed large-format meals called Feasts and Bacchanals (no ordering necessary) that cater to groups of four or more. Credit for the excellent nightly execution goes to Chef de Cuisine Eric Morris, who headed the kitchen at Katie Button’s now-shuttered restaurant Nightbell. Wrangle a group of six friends and reserve one of the two private booths cut out of huge foeders, barrels used to age the sours. Then consider the Country Club Feast, which presents steak and lobster on a silver platter, or the Charleston No. Six that heaps three different kinds of crabs on a mini-surfboard alongside a bowl of Carolina Gold rice. A meal here ends with a gossamer flu f of cotton candy, flavo ed, perhaps, as ours is, with a sprinkling of powdered hops. Though the wine list cites an impressive number of natural wines, the beverages of choice are Wicked Weed’s sour beers, which Dickinson describes as beer-wine-cider hybrids. “We use huge amounts of fruit and spices and herbs in these beers,” the brewer explains, “and we approach them more from a chef’s perspective than from a scientist’s perspective.” Through this exploration of bold and distinctive flavors in both food and beverage Cultura lends a delightful new meaning to the term sour. Cultura, 147 Coxe Ave, Asheville, NC. (828) 417-6970, wickedweedbrewing.com. Tues– Thurs, 5–10pm (last seating at 9pm); Fri–Sat, 5–midnight (last seating at 10pm). DECEMBER 2019 / 129
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Dish Daily Brew: Grace Coffee’s latest location inside the new HalfMoon Outfitter store on Stone Avenue alternates about ten different roasts each week.
New Addictions Coffee culture expands in the Upstate with these eye-opening options / by Kathryn Norungolo // photograph by Rebecca Lehde
hether you prefer a dark roast drip in a low-lit lounge or a cortado in a shop with chic décor, these new Upstate coffee stops offer differing vibes to fit your singular personality.
/ / T HE ADVENTUR ER : GR ACE COFFEE COMPANY You might wonder if you’re in the right place when you pull into the Half-Moon Outfitters parking lot. Grace Coffee occupies a small section of the store, but what it lacks in space it makes up for in concept. It is a grab-and-go environment, so Grace Coffee’s varied drinks are meant to be consumed while browsing. Emma Grace Beyer is the general manager for all three Grace Coffee locations (with two others in Columbia and Lexington), and she hopes that through her shop’s approachability she can hit a niche for coffee-lovers in the Greenville area. “I think that’s one way we sort of have an edge,” Beyer says. “We are just very excited to serve everyone and pride ourselves on the fact that we’re going to help every
individual find the drink that they need, not just what Instagram is telling them they should potentially be drinking.” 603 E Stone Ave, Greenville. (803) 429-3950, gracecoffeecompany.com
// TH E C OLLA B ORATOR: C OH E SIVE C O FFE E An open, white-walled, mid-mod space is the setting for Cohesive Coffee, a new spot in a renovated warehouse called The Junction—also home to a hair salon, winery, and the soon-to-be second location for White Duck Taco Shop. Owner Josh Williams was intentional in the concept of togetherness through his design. You can see the space from end to end, and couches and tables are set close together to warrant a collaborative nature. It’s for the ones who enjoy their specialty cup of coffee with company. “Every person has their house, their work, and everybody is searching for that third place. We want to be that third place for a lot of people,” says Williams. “I want to see house offers get signed in here and businesses dreamed up.” 301 Airport Rd, Unit 1, Greenville. cohesivecoffee.com
// TH E C R EAT I V E: T HE P HA R M ACY The Coffee Bar in Spartanburg has been a long-time city favorite, but in February of this year, Little River Roasting opened up its sister location: an upscale, modern shop with everything an Instagram influencer needs to take a stunning picture, including—but not limited to—mini glass goblets for iced drinks and floor-to-ceiling windows for perfect lighting. Harkening back to the lively 1920s, the black-and-white floor tile, white-marble coffee bar top, and rustic black-and-gold pendant lights are distinct choices to set The Pharmacy apart from the dark and cozy Coffee Bar. Not only that, but Little River Roasting general manager Daniel Hagerman says it was a tribute to the Montgomery Building’s history, where the shop is located. “We tried to cater to as many people as possible while still keeping it as top-shelf as possible,” says Hagerman. It’s a space made for the artist, the one who enjoys working with the sun and learning from the baristas as you watch them craft your beverage with their signature house blend, The Cure. 187 N Church St, Ste A, Spartanburg. (864) 9131010, facebook.com/pharmacycoffee864
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Donâ€™t feel like cooking this Holiday Season?
Let us do it for you, itâ€™s what we do!
Call us for all of your catering needs or to host your private event and also our gift cards are available.
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Bar Hidden Gem: Friends Nathan Luginbill and Nolan Merritt turned their passion for wine into a gorgeous tasting room and shop on Greenville’s Eastside. For more, visit winehousegvl.com.
Rare Find Wine House on Haywood Road offers a diverse selection of bottles in a chic new space / by Kathryn Davé
// photography by Rebecca Lehde
ood wine. Good food. Good friends. This recipe for a great night is also the formula that led to Wine House, Greenville’s jewel box of a wine shop. After years of enjoying wine around each other’s tables, friends and co-owners Nathan Luginbill and Nolan Merritt turned their shared passion for wine into a relaxed space that reflects thei unique perspectives. “Wine is an experience,” says Merritt. “Wine should be fun,” adds Luginbill. A certified sommelie , he leads curation of the wine selection, although Merritt, an avid wine collector, jumps in to contribute. Wine House focuses on smaller production wines, searching out unique discoveries that range from everyday drinkers to collector-worthy. The shop rounds out the offerings with frequent tastings and wine dinners. Part bottle shop, part tasting room, Wine House cultivates a salon vibe that contrasts the industry’s typical aesthetic. Walls are painted a deep, moody green; lamps are low; and a stunning pair of massive Diane Kilgore-Congdon paintings frames up the living room-like lounge. The effect is stylish and beautiful, but most of all, it’s welcoming. “Our customers feel comfortable coming in to grab
a bottle or enjoy a glass anytime, even straight after finishing a C ossfit workout next doo ,” says Merritt. They chose their neighbors intentionally when locating Wine House on Haywood Road. “We love going downtown, but we thought there was a need on this side of Greenville,” explains Luginbill. Wine House has become the neighborhood wine shop they envisioned. Regulars run in after work to snag a few bottles for the weekend. Others while away the evening with wine by the glass or bottle (no corkage fees!), along with charcuterie, snacks, and cider or beer for non-wine drinkers. Luginbill and Merritt are having fun—and from the looks of it, so are their customers. “I tell people, ‘Drink what you like,’” says Luginbill, “‘but always keep experiencing new wines.’” ))) FOR WINE HOUSE’S HOLIDAY PICKS, GO TO TOWNCAROLINA.COM
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Cold Weather Classic: Centuries of Italian tradition combine in a flavorful beef ragĂš that will warm up the chilliest day.
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Take Comfort Treat yourself to the luxury of slow-simmered beef ragù / by Kathryn Davé // photograph by Jivan Davé
INSTRUCTIONS 1. Mince the carrot, onion, and celery. Heat a large Dutch oven or heavy stockpot over medium heat and add the olive oil. Cook the minced vegetables until they soften, stirring occasionally, about 4 minutes. Meanwhile, mince the olives and garlic. Add to the vegetable mixture and sauté for another 2 minutes.
hot bath and a glass of wine do wonders for me, so it’s perfectly logical they’d also work magic on big cuts of meat. Of course, in the meat’s case, the wine is the hot bath, along with tomatoes, herbs, garlic, mirepoix—all those floating flavor makers. Bath and braising season go hand-in-hand, the twin antidotes to chilly weather, bad days, winter rain, grumpy moods, or long commutes. In short: braising makes it better. All you need for braising is time, and during the ramp-up to the holidays, time can feel like the thing that’s always going out of stock. Typically, you’ll have to chop and sauté vegetables, sear the meat first to build flavor, and then let the whole shebang simmer for a few hours. Like the cost-per-wear strategy you use to justify a pricey clothing purchase this time of year, the only measure you should use for this red wine beef ragù is the bliss per bite—which far outpaces your effort on the front end. Beef ragù is not beautiful, but it is one of the few dishes that feels equally suitable for serving to dinner guests, or to your sweatpants-wearing self for a comfort food sesh. It is so delicious no one cares if it’s ugly. The long simmer in flavorful liquid tenderizes and transforms the meat, which breaks down into a luscious sauce to serve over pasta or gnocchi. Don’t skip the fresh herbs at the beginning or the cream at the end: they are the tweaks that turn this rendition of an Italian classic into the ultimate treat.
Beef ragù is not beautiful, but it is one of the few dishes that feels equally suitable for serving to dinner guests, or to your sweatpants-wearing self for a comfort food sesh.
RED WINE BEEF RAGÙ Serves 6 INGREDIENTS ¼ cup olive oil 3 carrots 2 ribs of celery 1 yellow onion 1/3 cup green olives 6 cloves of garlic 1 cup red wine 2 lbs. stew meat 1 28-oz. can whole, peeled San Marzano tomatoes 2 sprigs rosemary 1 Tbs. fresh thyme leaves ¼ cup fresh basil leaves, plus more for serving Kosher salt and pepper ¼ tsp. red pepper flakes ¼ cup heavy cream ¼ cup Parmesan cheese, grated plus more for serving Pappardelle or other pasta for serving
2. Lightly season the beef with salt and pepper. Add the meat and the red wine to the Dutch oven and simmer over medium heat for about 10 minutes. 3. Blitz the can of tomatoes with the fresh herbs in a food processor or blender until combined, and then add the mixture to the meat and vegetables. 4. Season with salt and red pepper flakes, stir, and cover the pot with a lid. Turn the heat down to low and simmer for 4+ hours until the meat is very tender and easily falls apart. 5. Using two forks, shred the meat into the sauce. Stir in the cream, Parmesan cheese, and additional fresh basil. Simmer for another 10 minutes. 6. If serving over pasta, cook pappardelle in salted boiling water until just shy of al dente. Transfer strained pappardelle to the ragù and toss to coat. Finish with fresh Parmesan. ))) FOR MORE RECIPES TOWNCAROLINA.COM
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Our accent is truly southern.
Private Dining Available
Lunch + Brunch + Dinner 72 2 S O U T H M A I N S T R E E T / H U S KG R E E N V I L L E .C O M / 8 6 4 . 6 2 7. 0 4 0 4
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DINING AMERICAN ADAMS BISTRO
The Adams family opened their bistro’s doors in February 2008 and have been serving up flair and flavor ever since. Expect classics li a burger with a chargrilled certified Angus bee patty, as well as out-of-the-box picks like the Jack Daniel’s Pork Chop, charbroiled in a sweet and tangy Jack Daniel BBQ glaze. Be sure to visit the outdoor patio during the warmer months—weather permitting of course. $-$$$, L, D. Closed Sunday. 221 Pelham Rd, #100. (864) 370-8055, adams-bistro.com THE ANCHORAGE
With a focus on local produce, Chef Greg McPhee’s globally influenced menu changes almost weekly. A hoard of fresh harvest arrives daily from area growers, like Horseshoe Farm in Travelers Rest, which informs McPhee’s creative dishes. Sample the summer squash with red mole and salsa verde, then branch out with the Brasstown Beef flat i on with Daikon kim chi and flowering broccoli. The “For the Table” option offers house-made charcuterie, Blue Ridge Creamery cheese, artisanal bread, and pickled veg. Don’t miss its stellar cocktail program at the gorgeous bar upstairs. $$-$$$, D, SBR. Closed Mon–Tues. 586 Perry Ave. (864) 219-3082, theanchoragerestaurant.com
Augusta Grill is a Greenville institution of upscale comfort food. At the bar or in the intimate dining room, patrons can enjoy dishes such as the wild mushroom ravioli with pancetta and roasted garlic cream, or the sautéed rainbow trout with crabmeat beurre blanc. The lineup changes daily, but diners can always get Chef Bob Hackl’s highly sought-after blackberry cobbler. $$$-$$$$, D. Closed Sunday & Monday. 1818 Augusta St. (864) 242-0316, augustagrill.com
Guide BARS, CAFÉS & RESTAURANTS
BRICK STREET CAFÉ
FORK AND PLOUGH
(Thurs–Sat). Closed Sun–Mon. 315 Augusta St. (864) 421-0111, brickstreetcafe.com
North St. (864) 609-4249, forkandplough.com
The restaurant’s description itself—Golden Brown & Delicious—tells you all you need to know about this Village joint. Locally sourced dishes of American favorites—like the killer burger on a house-made brioche bun—star at lunch. Check out the extended menu at dinner, which features an impressive repertoire of creative dishes. $$-$$$, L, D (Tues–Sat), SBR.
You’ll likely have to loosen your belt after chowing down at this Augusta Street mainstay that serves all the comforts of home. Try mom’s spaghetti, Miss Sara’s crab cakes, or the signature fried shrimp with sweet potato fries. But do save room for made-from-scratch sweets like the sweet potato cake, peanut butter cake, and apple pie (available for special-order, too). $$-$$$, L, D
The comfort of a home-cooked meal, plus the ease of an elevated dining experience: the newest restaurant from Josh Beeby of Barley’s and Trappe Door fame does it all. A cozy setting encourages conversation and gathering, while artful dishes and cocktails serve a sense of indulgence. You can’t miss with the chargrilled octopus or the whiskey sour. $$, D, SBR. 2017A
The quintessential farm-to-fork partnership between Greenbrier Farms and Chef Shawn Kelly, with its casual, family-friendly feel, Fork and Plough brings a butcher shop, market, and restaurant to the Overbrook neighborhood. Chef Kelly masterminds an ever-changing roster of locally sourced dishes like duck breast and waffles. $$$, L, D, SBR. Closed Tuesday. 1629 E
Augusta St. (864) 412-8677, theburrowgville.com
Closed Mon. 1269 Pendleton St. (864) 230-9455, eatgbnd.com
CAROL'S ICE CREAM
GREEN TOP'S SCRATCH KITCHEN
Another welcome addition to the Village, this ice cream parlor delivers nostalgic favorites in a fun, modern space. Ice cream is spun with liquid nitrogen, giving it an ultra-creamy consistency. Choose your base, add select house-made flavors, and pile on the toppings for the complete experience. You can also sample soft-serve, floats, and the otating specials—treats like crispy golden waffles, ice c eam doughnut sandwiches, and more. Vegan and gluten-free options are available. $$, L, D. (Wed–Sun). 1260 Pendleton St, Greenville. @carolsicecream
With a desire to bring healthy food that the entire family can eat to the Upstate, Green Top’s offers a wide variety of salads, meats, and seafood dishes. Just off North Pleasantburg, you’ll find a touch of the South as well, as there should be, with appetizer choices like fried cauliflower and the maple chicken sandwich. $-$$, L, D, Mon–Sun, times vary. 2907 N Pleasantburg Dr. (864) 349-1214, greentopskitchen.com
Caviar & Bananas
Set in the historic Taylors Mill, The Farehouse imparts a laid-back feel ideal for neighborhood hangs. Begin with a pour from the brewery next door 13 Stripes and dig in to the beerboiled peanuts or burrata salad. House-made pasta comes in various forms, like linguine with shrimp, bacon lardons, smoked cherry tomatoes, zucchini, peas, and a Parmesan cream sauce. Finish with a fun cocktail. $$, L, D (Tues–Sat). 250 Mill St, PW3151, Taylors. (864) 509-6760, thefarehouse.com
Now under new ownership, this fine café continues t answer Greenville’s gourmet prayers with a whopping selection of salads, sandwiches, and baked goods. Led by Feenix Venture Partners, Caviar & Bananas puts high emphasis on the caliber of fare they serve, along with valuing community involvement. Don’t miss weekend brunch, and try their new holiday menu, featuring a variety of traditional treats that can be enjoyed throughout the season, including Christmas Eve. $-$$, B, L, SBR. 1 N Laurens St. (864) 235-0404, caviarandbananas.com
BACON BROS. PUBLIC HOUSE
You might think you know what meat lover’s heaven looks like, but if you show up at Chef Anthony Gray’s gastropub, you’ll know for sure. From a board of house-cured, smoked, and dried meats, to a glass-walled curing room display, there’s no shortage of mouthwatering selections. The drink menu mirrors the food, featuring whiskeys, bourbons, bacon-infused liquors, and even smoked sorghum syrup.
$$-$$$, L, D. Closed Sunday. 3620 Pelham Rd. (864) 297-6000, baconbrospublichouse.com BLOCKHOUSE
Photograph courtesy of Caviar & Bananas
The Augusta Road crowd frequents the dark, cozy dining room here to knock back raw Gulf Coast oysters and happy-hour drink specials after work. An oldie but a goodie— 35 years strong and still kicking—Blockhouse offers a full menu of freshly prepared items including signatures like seafood gumbo and prime rib slow-roasted for eight hours. $$-$$$, L, D, SBR. 1619 Augusta Rd. (864) 2324280, blockhouse.net
KEY: Average price of a dinner entrée (lunch if dinner isn’t served): Under $10 = $, $10-$15 = $$, $16-$25 = $$$, $25+ = $$$$ Breakfast = B Lunch = L Dinner = D Sat or Sun Brunch = SBR D E CM EA MR BC EH R 2017 9 / 10 35 9
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FROM KIDS TO WORKING PARENTS, FROM SHOES TO HATS. Each day of our Christmas Sale is sure to bring out the reason for the season.
The renowned Charleston steakhouse puts down roots along the Reedy River with a selection of wet- or dry-aged steaks (USDA Prime beef flown in from Chicago’s Allen Brothers). Try a Durham Ranch elk loin with root vegetable hash, and don’t miss the lavender French toast at brunch. $$$$,
L (Fri–Sat), D, SBR. 550 S Main St. (864) 3354200, hallschophousegreenville.com HENRY’S SMOKEHOUSE
Though this barbecue joint has since branched out, Henry’s original location has long set the standard. A Greenville institution, the smokehouse specializes in slow-cooking meat in open pits over hickory logs. Sure, there’s more on the menu, but their succulent ribs with beans and slaw will transport you to hog heaven. $, L, D. 240 Wade Hampton Blvd. (864) 232-7774, henryssmokehouse.com
Join us at the Junior League’s Nearly New Shop for The Twelve Days of Christmas Sale! Running from December 10-23, the Nearly New Shop will celebrate the season with a different sale each day, some exclusions apply!
Husk Greenville delivers legendary farm-totable concepts under Chef Jon Buck, who champions Southern fare by resurrecting dishes reminiscent of great-grandma’s kitchen. The ever-evolving menu offers starters—like the crispy pig ear lettuce wraps—then dives into heftier plates like the coal-roasted chicken, sorghum-flour dumplings, and shishito peppers. $$-$$$, L,
We glady accept donations 10am-5pm, MondaySaturday and your donation is always tax deductible!
D, SBR. 722 S Main St, Greenville. (864) 6270404, huskgreenville.com
Monday-Saturday, 10am-6pm | JLGreenville.org 118 Greenacre Rd | Greenville, SC | 29607
Love Your Carpet…
A straight farm-to-table concept and a certified-g een restaurant, Kitchen Sync’s eco-focus extends to its menu, sourced by local farms. Start with the gritz fritz, with Hurricane Creek fried grits, collards, and pepper jam. The banh mi salad comes loaded with fresh veg and rice noodles, topped with pulled pork or tofu, or try the local rib pork chop. $$, L, D. Closed
Sun–Mon. 1609 Laurens Rd, Greenville. (864) 568-8115, facebook.com/ kitchensyncgreenville LARKIN’S ON THE RIVER
Located between the Peace Center and the Reedy River, Larkin’s balances upscale dining with comfort. Start with the she-crab soup, then select an entrée from the day’s offerings—or opt for an aged filet mignon with mashed potatoes and asparagus. Enjoy the river view on the enclosed outdoor patio and the extensive wine list. $$$-$$$$, L (Mon–Fri), D (daily), SBR. 318 S Main St. (864) 467-9777, larkinsontheriver.com
LTO BURGER BAR
Chef Brian Coller steers the beefy American staple into unconventional (but totally delicious) territory. Take the Piedmont mullet ’85, with sloppy joe chili, bomb mustard, American cheese, and “phat” onion rings. For you Elvis enthusiasts, the King of Memphis is a hunk of burnin’ love concocted with peanut butter, and bacon. $$, L, D. 2451 N Pleasantburg Dr, Greenville. (864) 214-1483, ltoburgerbargvl.com
MOE’S ORIGINAL BAR B QUE
128 Poinsett Hwy., Greenville
CARPET • RUG • UPHOLSTERY CLEANING ———— RESIDENTIAL • COMMERCIAL ————
Founded by three Alabama sons, this new ’cue joint hits the West Stone area with Bama-style barbecue and traditional Southern sides. Grab a seat indoors or out and enjoy a pulled pork platter or the fried catfish, all while cheering on your favorite football team on the flat sc eens. $-$$, L, D,
SBR. 109 W Stone Ave, Suite B (864) 5201740, moesoriginalbbq.com/greenville MONKEY WRENCH SMOKEHOUSE
Monkey Wrench Smokehouse comes by its name honestly, taking up space in a long-standing hardware store in Travelers Rest. This BBQ joint from the folks behind Sidewall Pizza and Rocket Surgery serves
everything from ribs, wings, and veggies— all wood-fi ed. Steven Musolf wears the title of head chef and is the mind behind the menu. $$-$$$. D. Closed Monday. 21 N Main St, Travelers Rest. (585) 414-8620, monkeywrenchsmokehouse.com NOSE DIVE
A Table 301 staple, Nose Dive is city bar meets corner bistro. Beer, wine, and cocktails at its upstairs bar CRAFTED complement an ambitious menu of urban comfort food—whether it be a seasonal veggie plate, fried chicken and waffles, or customized grits bar at brunch. Located on Main Street between ONE City Plaza and the Peace Center, this gastropub is a downtown hotspot. $-$$, L, D, SBR. 116 S Main St. (864) 373-7300, thenosedive.com
NORTHAMPTON WINE & DINE
Linger in the relaxed atmosphere of Northampton’s wine bar. Choose a bottle from the hundreds for sale, open it for a corkage fee, and enjoy with a selection of cheese or small plate. Or, stay for dinner and select from an ever-changing menu, which includes seafood, beef, and wild game. The outdoor patio is a decidedly relaxing location for a meal or a glass of wine. $$-$$$$, L, D. 211-A E Broad St. (864)
OAK HILL CAFÉ & FARM
A former faculty member in Furman University’s environmental science department, Lori Nelsen blazes a new trail in the restaurant world with chef partner David Porras. The duo fulfills a long-tim dream of creating a healthy, sustainable, and quality dining experience with an on-site farm and culinary research lab. Lovers of food innovation will not want to miss their Saturday night multi-course tasting, an ode to the creativity of nature’s bounty. $$. B, L, D, SBR. Mon–Sat. 2510 Poinsett Hwy. oakhillcafe.com OJ’S DINER
OJ’s is not a restaurant. It’s an Upstate institution. The old-school meat-and-three dishes are served daily, but every weekday comes with specials: lasagna and porkchops on Mondays, turkey and meatloaf Tuesdays, and more. Don’t forget to dig into a mess of sides: the mac ‘n’ cheese tastes the way mama made it and God intended. $, B, L. Closed Sat–Sun. 907 Pendleton St. (864) 2352539, ojs-diner.com RESTAURANT 17
Restaurant 17 blends contemporary European bistro with Blue Ridge bliss. The menu changes seasonally, but expect dishes from Executive Chef Haydn Shaak (formerly of The Cliffs) like the woodfi ed octopus with pine nut romesco, baby beets, and Georgia olive oil or the Johnny Cake with country style prosciutto. $$$-
$$$$, D. Closed Sun & Mon. 10 Road of Vines, Travelers Rest. (864) 516-1254, restaurant17.com RICK ERWIN’S NANTUCKET SEAFOOD
Greenville may be landlocked, but Rick Erwin’s restaurant takes us seaside. Chef Tony Kzaz brings an impressive resume to the seafood table, preparing succulent surfand-turf pairings. Ideal for group dinners or date nights, Nantucket offers both an intimate and entertaining atmosphere. $$-
$$$$, D, SBR. 40 W Broad St. (864) 546-3535, nantucketseafoodgrill.com RICK ERWIN’S WEST END GRILLE
Traditional surf-and-turf meets upscale dining at Rick Erwin’s. The dining room is decorated in rich, dark woods that, along with low lighting, create an intimate, stylish atmosphere. Entrées from Chef Scott Kroener range from sashimi-grade tuna and pan-seared sea bass, to certified Angus beef. $$-$$$$, D. Closed Sun.
648 S Main St. (864) 232-8999, rickerwins.com
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This fashionable restaurant lends a modern, tasty addition to North Main Street. Roost’s ingredients are often procured from nearby areas in South and North Carolina. In good weather, try to snag a spot on the patio overlooking NoMa Square. $$-$$$, B,L, D, SBR. 220 N Main St. (864) 298-2424, roostrestaurant.com SMOKE ON THE WATER
Located in the West End Market, Smoke on the Water has a homey feel, with separate street-side dining and covered patio tables overlooking Pedrick’s Garden. Choose something from the smoker (beer-butt chicken), or sample the scrumptious crab cakes. $-$$$, L, D. 1 Augusta St, Ste 202. (864) 232-9091, saucytavern.com
Local flavor shines here in entrées like cra cakes with remoulade, sweet corn maque choux, mashed potatoes, and haricot verts. Their selection of 700 wines guarantees the perfect meal complement. Featuring different weekly selections, the Sunday brunch buffet showcases the chefs’ creativity. $$$-$$$$, D, SBR. 207 S
Main St. (864) 232-7007, sobys.com TOPSOIL KITCHEN & MARKET
If they can grow it, locally source it, or make it in-house, they will. Located in the former Williams Hardware space in Travelers Rest—and just off the Swamp Rabbit Trail—this restaurant and market combo serves up fresh and modern veggie-driven dishes. Unique wines and specialty coffee are served with exclusive food combinations, and yes, breakfast is served all day long. Find fresh produce and artisan breads at the market, as well as on the menu. $-$$$, B,
L, D, SBR. 13 S Main St, Travelers Rest. (864) 5174617, topsoilrestaurant.com THE STRIP CLUB 104
Whether you’re a red-blooded meat eater or prefer a little pork, the Strip Club has it seared, grilled, basted, or blackened for your pleasure. Keep it simple with the “plain Jane” dish— house-aged Black Angus USDA prime strip—or spice it up with the carpetbagger, a filet migno masterpiece paired with fried oysters, smoked bacon collards, and garlic mashed potatoes. $$$$$$, D (Tues–Sat). 104 E Poinsett St, Greer. (864) 877-9104, thestripclub104.com
B ARS & BREWERIES 13 STRIPES BREWERY
Providing patrons and patriots alike with a wide porch area and spacious interior bar, 13 Stripes rotates a loaded arsenal of aptlytitled suds—including the Rise & Fight Again IPA and the Sgt. Molly American wheat— and rolls out session beers, IPAs, porters, and other seasonal kegs that pair perfectly with one of 13 Stripes’ “ration plates,” laden with fresh-cut meats and cheeses. Taylors Mill, 250 Mill St, Ste PW 3101, Taylors. (864) 349-1430, 13stripesbrewery.com BIRDS FLY SOUTH ALE PROJECT
Birds Fly South Ale Project has come home to roost in Hampton Station. Though closed for production Monday through Wednesday, the open-air taproom is the perfect endof-week place to drain a cold glass while noshing on local food truck fare. Expect to find a otating roster, such as the Biggie Mango, Eldorado saison, or the 2 Hop session IPA. Thurs–Sun. 1320 Hampton Ave
Ext. (864) 412-8825, bfsbeer.com BREWERY 85
Named for Greenville’s favorite freeway, this microbrew is attracting outsized attention with its eclectic collection of craft brews. From the crisp GVL IPA to the malty howdy dunkel, Brewery 85 combines Southern style with the best of German brew techniques.
Trek to the taproom for their latest lagers; well-mannered kids and canines welcome.
6 Whitlee Ct. (864) 558-0104, brewery85.com THE COMMUNITY TAP
Convenience, expertise, and great atmosphere collide at the Community Tap, Greenville’s neighborhood craft beer and wine shop. Choose from a wide selection—180 local, national, and international brews—or have a glass from one of the ever-rotating beer and wine taps. 217 Wade Hampton Blvd. (864) 631-2525, thecommunitytap.com
THE EIGHTH STATE BREWING CO.
Housed in the old Claussen Bakery on Augusta, this brewpub is hoppy hour heaven. Expect to find a variety of their craft beers on tap, but branch out with the pub’s select draft cocktails or beer slushies. Live music, local art, and a rotating menu featuring shared plates and charcuterie round out the experience. 400 Augusta St.
(864) 609-4590, upstatecraftbeer.com FIREFORGE CRAFTED BEER
Fireforge brings a boozy twist to the phrase “small but mighty.” The small-batch craft brewery made a home for itself in downtown Greenville in late June 2018, and founders Brian and Nicole Cendrowski are on a mission to push the boundaries of beer. We recommend The Fixer Smoked Baltic Porter—a smooth lager with a hint of cherrywood-smoked malt. 311 E Washington
St. (864) 735-0885, fireforge.beer FOXCROFT WINE CO.
Charlotte-based Foxcroft Wine Co. transformed the West End space vacated by Brazwells Pub into a lovely wine bar decorated with warm woods, a barrelvaulted ceiling, and racks of wine. On the menu are tasty flatb eads and truffle fries as well as signature lamb sliders and panseared scallops to pair with a generous list of wines by the glass. $-$$, D (Tues–Sun),
shop open 10am–11pm (Tues–Sat). Closed Mon. 631 S Main St. (864) 906-4200, foxcroftwine.com/greenville GROWLER HAUS
The franchise’s West Greenville addition is its newest, rounding out the total to four Upstate watering holes. Growler Haus’s drafts rotate seasonally to bring you the best in local and national brews, so whether you’re a fan of IPAs, pilsners, ciders, pale ales, or wheats, they’ve got a cold one waiting for you. Just remember to throw in a homemade pretzel with beer cheese or a pork belly bao bun in between pints. $-$$, L (Fri–Sat), D (Mon–Sat). Closed Sunday. 12 Lois Ave. (864) 373-9347, growlerhaus.com
Modern atmosphere, friendly service, and curated drinks are just a few of the pluses at this local taphouse. Whether it's the tendollar pizzas on Friday, live patio music, or the chance to crush your friends at cornhole, Habitap is a weekend must-hang. Quench your thirst with one of their countless craft beer selects, or go for a house cocktail. $$, L, D. 1325 Miller Rd. (864)-236-8025, thehabitap.com IRON HILL BREWERY
Hailing from Delaware, this award-winning brewhouse has planted roots in Greenville. The kitchen turns out an ambitious menu, while head brewer Eric Boice curates craft beer selections. Take on evenings with the summer seasonal Clock Out Lager, an American lager with notes of grapefruit and pine. $-$$$, L, D. 741 Haywood Rd. (864) 568-
One beautiful Main Street, three small blocks, seven great restaurants. Table 301 is a group of restaurants run by people who truly love food and are dedicated to the highest standards of hospitality. We’ve got your table waiting. Downtown Greenville, SC | 864.232.7007 | www.Table301.com
7009, ironhillbrewery.com/greenville-sc LIABILITY BREWING CO.
United by a passion for Star Wars and craft brews—there may or may not be a storm trooper mural inside—fun-loving founders
Soby’s | The Lazy Goat | NOSE DIVE | CRAFTED at NOSE DIVE | Passerelle Bistro Highway 301 | Southern Pressed Juicery | Jianna | The Loft at Soby’s | Table 301 Catering
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Dustin and Terry bring solid staples to the table at Liability Brewing Co. Located in an old electric co. building in the Weststone, this new taproom pours creative flavors with eve funkier names. Sip on a Carl von Cloudwitz, a New England IPA with a crisp finish Thurs–Sun. 109 W Stone Ave, Ste D. (864) 920-1599, liabilitybrewing.co LIBERTY TAP ROOM BAR & GRILL
Liberty Tap Room Bar & Grill satisfies a both pre–Greenville Drive game watering hole or after-work hangout. Inventive and hearty apps, such as the “Old School” chicken nachos, start things off before the main event of fish ‘n’ chips, the Libert Club, or even a Signature Steak. Gather with friends at the long bar to enjoy one of 72 brews on tap. $-$$$, L, D, SBR. 941 S Main St. (864) 770-7777, libertytaproom.com
MAC’S SPEED SHOP
Across from Liberty Tap Room, Mac’s is for the Harley-set as well as the Greenville Drive crowd, with plenty of brisket, ribs, and beer-can chicken. Try a plate of Tabasco-fried pickles, washed down with one of the 50 craft beers on tap. With outdoor seating, you’ll likely want to lay some rubber on the road to grab your spot.
$-$$$, L, D. 930 S Main St. (864) 239-0286, macspeedshop.com PINEY MOUNTAIN BIKE LOUNGE
Part taproom and part full-service cycle shop, the Piney Mountain Bike Lounge offers the perfect pit stop after a long day of riding the trails. Local craft brews, wine, and cider complement a daily food truck schedule of popular mobile eateries. Kids (and adults) can enjoy the pump track out back. 20 Piney Mountain Rd, Greenville. (864) 603-2453, pineymtb.com QUEST BREWING CO.
Eco-minded Quest guarantees to satisfy your beer cravings and environmental enthusiasm in a single sip. Grab a pint of QBC’s signature West Coast–style Ellida IPA, packing a punch of flavo , or venture to the dark side with the Kaldi imperial coffee stout (crafted with locally roasted beans). Stop by for an afternoon tour, then follow up with an evening full of food truck fare and live music. 55 Airview Dr, Greenville.
(864) 272-6232, questbrewing.com SIP WHISKEY & WINE
True to its namesake, this rooftop tasting room is all about liquid refreshment. While the full-service bar offers fine wines an whisky, there’s no better end to an evening than an easy-drinking glass of sangria (or a signature cocktail). SIP’s open-air patio complete with cushioned couches accentuates the laidback atmosphere, and a collection of small plates is a quick answer to an alcohol-induced appetite. $-$$, D. 103
N Main St #400. (864) 552-1916, sipgvl.com SWAMP RABBIT BREWERY & TAPROOM
Located off Main Street in Travelers Rest, this local brewhouse gives you one more reason to cruise (responsibly!) down the Swamp Rabbit. The taproom features classics (try the easy-drinking American pale ale) and fresh brews (the Belgian-style farm ale is a golden dream) as well as food truck visits—a sure favorite to cap off a lazy afternoon. 26 S Main St, Travelers Rest. (864) 610-2424, theswamprabbitbrewery.com
TASTING ROOM TR
Wind down on the weekend at this combination gourmet wine shop, beer tap, and sampling space. With nearly 200 wines and 150 craft beers for sale, there’s something to satisfy every palate. Not sure what vino revs your engine? Taste-test a few by the glass and pick up a favorite from the weekly wines
or happy hours hosted Wednesday–Friday. Enjoy cheese and charcuterie while you sip.
$$, L (Sat–Sun), D (Wed–Sat), Closed Mon– Tues. 164 S Main St, Ste C, Travelers Rest. (864) 610-2020, tastingroomtr.com THE 05
A neighborhood gathering place, The 05, so named for the iconic Augusta Road zip code, offers seasonal cocktails and spirits as well as tasty tapas—like the roasted red pepper hummus or the chorizo-stuffed dates topped with whipped goat cheese. If you’re bringing the whole gang, opt for the cheeses and charcuterie, or nosh on the fabulous flatb ead as a party of one. $-$$$, D. 3016 Augusta St. (864) 412-8150, the05.net THOMAS CREEK BREWERY
The Thomas Creek brand has been a familiar feature on the Greenville brew lineup for more than ten years, but a visit to the home of the River Falls Red Ale or Trifecta IPA is well worth the trip. Fill up on your favorite Thomas Creek brew in the tasting room, or soak up some sun (and hops!) on the brewery’s patio. Tours available by appointment. 2054 Piedmont Hwy. (864)
605-1166, thomascreekbeer.com UNIVERSAL JOINT
Everyone needs a neighborhood bar. Where better to cheer with your friends? This hangout is within walking distance of North Main, featuring a covered outdoor patio and roll-up garage doors. Rotating bottle and draft selections and plenty of outdoor seating keep things fresh. $-$$, L, D. 300 E Stone Ave. (864) 252-4055, ujgreenville.com
UP ON THE ROOF
We all know a well-crafted cocktail can make spirits soar, but a glass at this dignifie drinkery will leave you nine stories high, literally. With its classic cocktails, local craft brews, and unique wine varieties, this rooftop bar brings a heightened experience to downtown’s Embassy Suites. Graze on small plates and soak in some of the Upstate’s most scenic vistas. $-$$, L, D. 250 RiverPlace. (864)
242-4000, eatupdrinkup.net VAULT & VATOR
Named for a former vault elevator in the underground expanse, this hip downtown joint puts a twenty-first-century spin o fashionable speakeasies of yore. Small plates of charcuterie, hummus, and cheese are simple yet refined, p oviding enough bite to not overpower the establishment’s true star— the cocktail list. The menu includes both signature and traditional libations; your only task is picking your poison. $$, D, Closed Sun–Mon. 655 S Main St, Ste 100, Greenville. (864) 603-1881, vaultandvator.com
THE VELO FELLOW
Cozy in a funky way, this hip pub is right under the Mellow Mushroom. The menu has burgers, sandwiches, fish and chips shepherd’s pie, falafels, and more. In addition to craft brews on tap, the Velo Fellow offers traditional absinthe service, complete with a silver-plated brouilleur. $-$$$, L, D, SBR.
1 Augusta St, Ste 126. (864) 242-9296, thevelofellow.com THE WHALE
Whether you know all there is to know about craft beer, or know nothing at all, The Whale has no shortage of options. Originating in Asheville, this craft joint comes to South Main with a plethora of whale brews—rare and sought-after beers like the exclusive Bouton De Whale barrel sour, brewed just up the mountain in North Carolina. Having a hard time choosing? Knowledgeable staff are on hand to help you find the beer just for you 1108 S Main St, Ste #116. (864) 263-7529, thewhalegvl.com
Beers that celebrate good times with good company? Count us in. This Tennessee native serves up a mix of fine ales and lagers including a World Beer Cup–Winning Dunkel dark lager. Diverse seasonals crop up with every change of the temperature giving guests a taste of something new. Gather with friends to find out which flavor fits your fanc $-$$, L, D. 307 E McBee Ave, Ste C. (864) 605-7770, yeehawbrewing.com
BREAKFAST/LUNCH BISCUIT HEAD
The queen bee of all things flu fy and delicious, Asheville-based Biscuit Head comes to Greenville with a wide array of home-cooked biscuits. Whether slathered in gravy or smothered in sweetness—the jam bar is slammed with fruity preserves—you can’t go wrong with the GreenVillain topped with fried pork steak, jalapeño cream cheese, bacon gravy, a sunny side egg, and pickled jalapeños. $-$$. B, L. 823 S Church
St, Greenville. (864) 248-0371, biscuitheads. com/menu-greenville THE BOHEMIAN CAFÉ
Treat taste buds and ears at the Bohemian Café, side-by-side with the legendary Horizon Records. This eclectic café serves a wide range of globally inspired dishes for lunch and dinner. For Sunday brunch, try the Bloody Mary bar, or indulge your sweet tooth with a slice of homemade rum cake.
$$, L, D, SBR. Closed Mon. 2 W Stone Ave. (864) 233-0006, thebohemiancafe.com CHICORA ALLEY
Chicora Alley’s Caribbean riff on traditional Mexican and Southern fare offers signature crab cakes or mountain-high nachos, shrimp and chicken burritos, quesadillas, and more. Be sure to drop by on Sundays for brunch. $-$$$, L, D, SBR. Closed Monday. 608-B S Main St. (864) 232-4100, chicoraalley.com EGGS UP GRILL
If your name has “eggs” in it, you’d better know your eggs. From classic over-easy to Patty-o-Sullivan omelets (grilled corned beef hash with melted swiss cheese), this joint has you covered. Not a fan of eggs? Try classic diner fare like pancakes, waffles, burgers, an French toast. $-$$. B, L. 31 Augusta St. (864)
520-2005, eggsupgrill.com HAPPY+HALE
Based out of Raleigh, the healthy eatery’s first South Ca olina location offers diners a diverse menu of made-to-order salads, bowls, smoothies, juices, and breakfast items crafted from wholesome, all-natural ingredients. Try the Incredibowl packed with pumpkin seeds, black beans, avocado, golden quinoa, dino kale, and lemon tahini dressing, paired with an Almond Brothers smoothie. $, B, L, D. 600 S Main St.
2 S Main St, Travelers Rest. (864) 610-2245, tandemcc.com TUPELO HONEY CAFÉ
Big Southern charm comes in the form of hot biscuits here. Indulge in sweet potato pancakes (topped with pecans and peach butter) or a mouthwatering sandwich like the Southern fried chicken BLT with maplepeppered bacon. $$, B, L, D. 1 N Main St, Ste
T. (864) 451-6200, tupelohoneycafe.com WOODSIDE BISTRO
Down-home comfort food gets a fresh spin here, where portobello burgers, wedge salads, pesto chicken sandwiches, and rainbow vegan bowls color the menu. A casual go-to spot, Woodside aims to be a welcoming dining destination for all—whether you’re a vegan or meat lover.. $, L. Closed Sunday.
1112 Woodside Ave. (864) 203-2333, woodsidebistro.com
CAFÉS BARISTA ALLEY
Looking for that midday pick-me-up? Pop over to Barista Alley, where exposed brick walls and wide wooden tables create the perfect ambience to converse with a warm mug in hand. Satisfy your caffeine cravings, but don’t miss out on Barista Alley’s colorful array of green, berry, peanut butter and chocolate smoothies. $, B (Mon–Sat), L, D
(Mon–Sun). 125 E Poinsett St, Greer. (864) 655-5180, baristaalley.com BEX CAFÉ AND JUICE BAR
Healthy and hearty join forces at this West End joint. Find fresh fare in organic salads as well as fruit and veggie-rich juice varieties; or sink your teeth into something a little more solid. Their sausage, egg, and cheese bagel will not disappoint, with gluten-free options available, of course. $, B, L. 820 S Main St #104. (864) 552-1509, bex.cafe BRIDGE CITY COFFEE
A coffee shop with a mission, Bridge City’s philosophy is all in the name. The local roaster seeks to uphold community values by partnering with area organizations to offer employment opportunities for underprivileged teens and adults. The fresh space offers a variety of drinks crafted with in-house roasted beans. A selection of Chocolate Moose treats is also available. $-$$. B, L. Closed Sunday. 1520 Wade Hampton Blvd. bridgecity.coffee COFFEE UNDERGROUND
Coffee Underground boasts a wide selection of specialty coffees, adult libations, and dreamy desserts like the peanut butter pie with graham cracker crust and a peanut butter and vanilla mousse. If you’re craving more substantial fare, choose from a splendid breakfast-anytime option, sandwiches, soups, salads, and more. $-$$, B, L, D, SBR. 1 E Coffee St. (864) 2980494, coffeeunderground.info
MARY’S AT FALLS COTTAGE
Located in historic Falls Cottage, Mary’s offers brunch and lunch with a charm perfect for leisurely weekends. The menu includes the ultimate Reuben and quiches, as well as Southern comfort favorites like the Fountain Inn salad and hot chicken salad. $-$$, L, SBR.
CRÊPE DU JOUR
TANDEM CRÊPERIE & COFFEEHOUSE
St, Greenville. (864) 520-2882
Closed Monday. 615 S Main St. (864) 2980005, fallscottage.com
Tandem lures Swamp Rabbit cyclists with aromas of Counter Culture Coffee and a happy stomach guarantee. Try The Lumberjack (cornmeal crêpe, ham, bacon, eggs, cheese, bechamel, and maple syrup) or the tasty banana nut crêpe. Stuck between savory and sweet? Split one of each with a friend in the Tandem spirit: “Together is best.” $, B, L, SBR.
Much more than offering “really thin pancakes,” this downtown joint brings Europe to the Upstate with delicious French fare. The diverse menu includes breakfast options like the bacon, egg, and potato, and for lunch and dinner, the tomato pesto. Crêpe du Jour also serves up specialty cocktails, coffee beverages, and wine. $$, B, L, D (Tues–Sun). 20 S Main DUE SOUTH COFFEE ROASTERS
Birds Fly South Ale Project no longer has a monopoly on cold brews now that Due South has set up shop in Hampton Station. In their new digs, the coffee shop sports a café vibe, with baked goodies like Swamp
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Fox Doughnuts complementing espresso drinks and cold brew nitro (infused with nitrogen). Beans, sourced from around the globe, are roasted on-site. $, B, L. 1320
Hampton Ave Ext, 4B. (864) 283-6680, duesouthcoffee.com GRATEFUL BREW
A brew joint where you can enjoy both varieties—coffee and a cold one—Grateful Brew provides guests with made-to-order espressos or pour-overs, all from Counter Culture coffee. Celebrating our area, and that it’s always five o’clock somewhe e, half of the beer taps are locally crafted brews. Enjoy food trucks most nights, or bring your own grub. The Brew welcomes every member of the family, even those of the four-legged sort. $, B, L, D. Closed Sunday. 501 S Pleasantburg Dr. (864) 558-0767, gratefulbrewgvl.com
Gone are the days of plain, uninspired salads. From acai bowls to superfood lattes, owner Chris Yun has a mission to create healthy dishes that actually excite your taste buds. The new vegan-friendly restaurant (though there are plenty of options for carnivores) even whips up vegan frozen yogurt. Grab a fresh lunch option and top it off with a guilt-free dessert. $, L,D. 301 E McBee Ave, Greenville. (864) 412-7982, facebook. com/eatgreenfetish KUKA JUICE
Created by nutrition mavens Abigail Mitchell and Samantha Shaw, Kuka doles out coldpressed craft with health-minded passion. Grab the ginger binger juice, or dig into the Taco ’Bout It bowl with romaine, walnut meat, salsa fresca, black beans, avocado, and pepitas with cilantro lime vinaigrette. Paninis, bowls, smoothies, toasts, and more are also available. $, B, L. 580 Perry Ave, Greenville. (864) 905-1214, kukajuice.com
Juicery offers super-food fans organic smoothies, bowls, juices, and more. Try a power-packed energy bowl like the dragon blood, a hot-pink concoction of dragon fruit, almond milk, banana, layered with buckwheat granola, raw honey, coconut chips, kiwi, and bee pollen. $-$$, B, L. 2 W Washington St. (864) 729-8626, southernpressedjuicery.com SUNBELLY CAFÉ
The chefs at this health food joint on the Westside plan lunch specials daily, based on what their farmers harvest in the morning. Week by week, the full plant-based menu changes to accommodate seasonal dishes and fresh, wholesome ingredients. The wild mushroom pho is all the rage, but if you’re on the go, pick up a tasty $6 vegan salad. Options for meal prep and family-sized lasagnas mean healthy, homemade cooking is always on the table. $-$$, B, L. Closed
Sunday. 1409 West Blue Ridge Dr. (404) 309-7791
SWAMP RABBIT CAFÉ & GROCERY
Grocery store, neighborhood café. Local produce, delicious food. These intersections are what make the Swamp Rabbit Café a staple. But new to the operation is woodfi ed pizza. Sourcing every ingredient from area vendors, the ever-changing toppings feature local cheeses and fresh-from-the-farm produce. Beer taps flow with excellent local suds. $, B, L, D.
205 Cedar Lane Rd. (864) 255-3385, swamprabbitcafe.com THE VILLAGE GRIND
Tucked between art galleries and eclectic shops in the heart of Pendleton Street, the Village Grind is a cheerful, light-filled spac for java lovers. Emphasizing community, the coffeehouse brews up beans by a variety of local roasters and serves flaky t eats from Bake Room. $, B, L. 1258 Pendleton St.
(864) 915-8600 METHODICAL COFFEE
Whether it’s the white marble countertops or the gleaming Slayer espresso machine, Methodical is a coffee bar built for taste. Coffee guru Will Shurtz, designer Marco Suarez, and hotelier David Baker ensure there’s plenty of substance to go with style. With single-origin espressos, wine varieties, and housemade offerings like rose and almond olive oil muffins and snacks for th bar like lavender and sumac popcorn and citrus-marinated olives, it's worth the rave.
$-$$, B, L. 101 N Main St, Ste D & 207 Wade Hampton Blvd. methodicalcoffee.com MOUNTAIN GOAT GVL
DELIS While “fast food” and “healthy” aren’t often synonymous, Farm Fresh Fast might change your mind. The restaurant’s mantra is simple: build sustainable relationships with local farms and provide nutritionbased, customized meals. We suggest the almost heaven burger with a fresh patty from Providence Farm, or the seasonal cobb salad—featuring Kaland Farm eggs and a house-made apple pie moonshine vinaigrette. $$, L, D, SBR. Closed Saturday.
860 S Church St, Greenville. (864) 518-1978, eatfarmfreshfast.com
O-CHA TEA BAR
$-$$, L, D. Closed Sunday. 101 Falls Park Dr. (864) 312-9060, rickerwins.com
A trip to O-CHA will have you considering tea in an entirely new light. This sleek space, located right on the river in Falls Park, specializes in bubble tea—flavo ed teas with chewy tapioca pearls. For a more intense cooling experience, try the mochi ice cream. The dessert combines the chewy Japanese confection (a soft, pounded sticky rice cake) with ice cream fillings in fun flavors: tiramis green tea chocolate, mango, and more. $, B, L, D. 300 River St, Ste 122. (864) 2836702, ochateabaronline.com SOUTHERN PRESSED JUICERY
A healthy-eaters haven, Southern Pressed
LET US HOST YOUR HOLIDAY PARTY. 25 Delano Drive • Greenville, sc 29601 • elthriftysocial.com
“A Toast To Your Closing”
FARM FRESH FAST
A destination for brews and bikes, Mountain Goat proudly serves Methodical Coffee, along with more than 40 types of beer and wine. The sleek, industrial space provides a friendly atmosphere to sip on your beverage of choice, but be sure to check the food truck schedule—Mobile Meltdown and Automatic Taco are frequent visitors. Plus, every purchase helps provide tutoring, mentoring, and job opportunities for at-risk youth in the community. $-$$. B, L, Closed Sunday. 120 Shaw St. mountaingoatgvl.com
El Thrifty Social features an airy, comfortable dining room serving authentic Mexican fare, a bar serving hand-crafted cocktails, wine and craft beers and a fun-filled gaming lounge. Come and discover why El Thrifty is much more than a restaurant. It’s a destination.
RICK’S DELI & MARKET
For a filling, gou met lunch on the go, the artisanal sandwiches and salads at this West End deli hit the spot. Try the classic Reuben, with corned beef piled high on toasted marbled rye with sauerkraut, Swiss cheese, and Russian dressing, or the Rick’s chopped salad, with turkey, bacon, and ham. For dinner, fish and chips, herb-crusted salmon and chicken piccata make the cut.
Every client will receive a crate of Silver Oak Collector’s Edition Cabernet upon closing as a Thank You. (Minimum $250,000)
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DAVID “CRAIG” PRICE
When considering the perfect sandwich, steam isn’t the first (or even last) thing to come to mind. For Robert Sullivan, hot air is the key to handheld nirvana. With a smorgasbord of ingredients like cut meats, veggies, and homemade cream cheeses, Sully’s serves bagel sandwiches piping hot and always fresh. $, B, L, D (closed Sunday
evenings). Open until 3am on Friday & Saturday. 6 E Washington St. (864) 5096061, sullyssteamers.com
A Special Thank You to Edmund and Renee at Saskatoon Lodge. DECEMBER 2019 / 143
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TABLE 301 CATERING & KITCHEN
Located around the corner from Carl Sobocinski’s restaurant, this operation adds speed and efficiency to high-quality food. From BBQ Monday to Grilled Cheese Wednesday, add a spontaneous element to your lunch, or enjoy a hot breakfast. $-$$, B, L. Closed Sunday. 22 E Court St. (864) 2718431, sobysontheside.com
TWO CHEFS CAFÉ & MARKET
Count on this deli for fast, high-quality food, from homemade soups to a traditional grinder and a turkey melt. Grab “crafted carryout” entrées and sides, or impress last-minute guests with roasted turkey and Parmesan potatoes. Choose from the menu, or check back for daily specials. $-$$, B, L, D. Closed
Sunday. 644 N Main St, Ste 107. (864) 3709336, twochefscafeandmarket.com UPCOUNTRY PROVISIONS
Serving up gourmet sandwiches on freshmade stecca bread, Upcountry Provisions is well worth a trip to Travelers Rest for an extended lunch break. Snack on the shop’s daily crafted cookies, scones, and muffins, or bite into a devil dog BLT with hormone-free meat on just-baked white focaccia bread. Don’t miss The Grove on Friday nights—live music, tapas, and craft beer and wine in the venue behind the café. $, B, L, D. Closed Sundays. 6809 State Park Rd, Travelers Rest. (864) 834-8433, upcountryprovisions.com
Vibrant Latin American cuisine comes to Greenville by way of Asada, a brickand-mortar taqueria on Wade Hampton Boulevard serving traditional Mission-style fare. Grab a bite of flavor with the grille sweet potatoes & leeks sopes, a savory vegan dish served on scratch-made sopes topped with homemade charred red peppers and guajillo romesco salsa, and queso fresco for the dairy-inclined. $-$$, L,
D. Closed Sun & Mon. 903 Wade Hampton Blvd. (864) 770-3450, asadarestaurant.com
Deemed the largest Asian supermarket in Greenville, Asia Pacific also doubles as restaurant with a host of authentic cuisine. The menu is pages long, with more than 100 options and a multitude of soups, noodles, and combinations. If you’re planning a visit, be sure your stomach is as big as your eyes. $-$$, L, D, Mon–Sun
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This Swamp Rabbit Trail–based cantina serves up trendy cocktails and Mexcian 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 liquer, or the Oaxaca Burro with mezcal, ginger, and lime. $-$$. SBR, D. Closed Monday. 25 Delano Dr. elthrifty.com
For almost 20 years, Rosalinda Lopez has been serving up fresh renditions of Mexican recipes across from Bob Jones University. Her repertoire lists a wealth of tasty beef, pork, chicken, seafood, and vegetarian dishes—including the ever-popular chile rellenos—but don’t pass up a starter of chips and Rosalinda’s homemade tomatillo salsa. $$, L, D. 1124 N. Pleasantburg
Dr. (864) 292-7002, facebook.com/ rosalindasrestaurantgreenville GOLDEN LLAMA
Lomo saltado, ceviche, rotisserie chicken, and other Peruvian classics form the core of the menu at the Golden Llama, but you won’t regret the bistec a lo pobre—beef tenderloin, plantains, and potatoes, topped with a fried egg. The eatery’s two no-frills storefront locations (the second one in Five Forks) sport golden-hued walls and offer dine-in and carry-out service. $, L, D. 2435 E
North St. (864) 373-9958, goldenllama.net IRASHIAI SUSHI PUB & JAPANESE RESTAURANT
Splashes of red and lime green play off the blend of traditional and modern influence at this sushi restaurant. Chef and owner Keichi Shimizu exhibits mastery over his domain at the bar, but also playfully blends modern-American elements into his menu. Soleil Moon Frye fans should try the Punky Brewster roll: tuna, mango, hot sauce, and Panko topped with spicy crab salad and unagi sauce. $$, L, D. 115 Pelham Rd. (864)
271-0900, irashiai.com JI-ROZ
True, it would be fantastic if the Greek Festival happened year-round. But until that day, pop into this authentic Mediterranean eatery with modern flai . Take a light lunch on the outdoor patio with a Kalamata olive and feta-topped Greek salad or a classic gyro wrapped with your choice of lamb, chicken, or veggies. At dinner, try something more indulgent like the vegan moussaka. $$, L, D, Closed Sunday. 644 N.
10am–9pm. 420 N Pleasantburg Dr. (864) 603-1377, asiapacificgreenville.com
Main St #100, Greenville. (864) 373-9445, jirozgreenvillesc.com
KIMCHEE KOREAN RESTAURANT
The enticing aroma of Afghan cuisine delivers savory satisfaction at this local lunch spot. Chef Nelo Mayar brings her favorite fare from hometown Kabul to Greenville eaters—think succulent lamb kabobs and meat-filled steamed dumplings sweet potato burhani, and root-veggie rich soups. To spice things up, the menu changes daily, but expect to find tw plates of rice, meat, and veggies offered. $, L. 210 E Coffee St. (864) 236-7410, aryanagreenville.com BASIL THAI CUISINE
Elegant comfort is hard to come by, but the Eang brothers have created an empire out of the concept with Basil Thai. Try the Chicken Coconut Tureen: a simple dish of chicken, mushrooms, and galanga roots in coconut milk packed with herbaceous flavors. ou’ll probably have enough for leftovers, but the best comfort meals usually do. $$-$$$, D. 9 N
Laurens St. (864) 609-4120, eatatbasil.com/ greenville
Kimchee’s kimchi keeps locals coming back. Try the Kalbi short ribs (marinated in soy sauce, onions, and sesame seeds) or bibimbap (served in a hot stone bowl for crispy rice). All dishes come with ban chan, side dishes that include kimchi, japchae (glass noodles), marinated tofu, and more. $$-$$$, L, D. Closed Sunday. 1939 Woodruff Rd Ste B. (864) 534-1061, kimcheekoreanrestaurant.com
KAIROS GREEK KITCHEN
This Charleston-originated restaurant makes its Upstate mark by serving up heaping portions of traditional Mediterranean cuisine, like slow-roasted kabobs that explode with flavor even befo e you dip them into the homemade tzatziki sauce. Their chooseyour-own approach leads to options like this salad combo: mixed power greens, roasted chicken, cucumber salad, chickpea salad, tzatziki, and red pepper feta. You can also turn any meal into a pita wrap, bowl, or platter. $-$$, L, D. 1800 Augusta St. (864) 5201723, kairosgreekkitchen.com
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A Great Time to Make Your Move! MEKONG
Chef Huy Tran delivers the nuances of fine Vietnamese cuisine at Mekong. Favorites include the grilled pork vermicelli: marinated pork, lettuce, cucumber, bean sprouts, mint, cilantro, peanuts, crispy shallots, and sauce. Try the Vietnamese crêpes or the Pho, which is flavo ed with fresh herbs from their home-grown herb garden. $, L, D. Closed Monday. 2013
Wade Hampton Blvd. (864) 244-1314, mekongrestaurantgreenville.com MENKOI RAMEN HOUSE
Can you say umami? This Japanese noodle house offers an exquisite ramen experience that will have you wondering why you ever settled for the dorm room packet version. Start with the rice balls or edamame, then dive into the Shoyu ramen—marinated pork, bean sprouts, spinach, green onions, nori, and a boiled egg bathed in a soy-based broth. $, L, D.
1860 Woodruff Rd, Ste C, and 243 N Main St, Greenville. (864) 288-5659
Modeled after the informal, after-work drinking holes of Japan, Otto Izakaya is the latest dining concept unveiled by Peter Lieu and Doug Yi—longtime owners of Lieu’s Bistro restaurant. The menu invites guests to embrace familiar favorites—spicy tuna and BBQ eel rolls with assorted nigiri and sashimi—while expanding palates to new tasting territories a la the mac ‘n’ cheese loaded with Panang curry, jack cheese, and radiatori pasta or banh mi sliders with chili pork and spicy mayo. $$, D. 802 S Main St;
15 Market Point Dr, Greenville. (864) 5685880; (864) 568-8009, otto-izakaya.com PITA HOUSE
The Pita House has been family-operated since 1989. Inside, it’s bare bones, but the cognoscenti come here for tasty Middle Eastern fare such as hummus, falafel, kibbeh, and shwarma. And save room for baklava and other Mediterranean sweets for dessert. Also, check out the little grocery in the back of the restaurant for some homemade inspiration. $, L, D.
Closed Sunday. 495 S Pleasantburg Dr, #B. (864) 271-9895, pitahousesc.com POMEGRANATE ON MAIN
Pomegranate serves traditional Persian cuisine in an eclectic Eastern ambience. Attentive service, reasonable prices, and a flavorful variety, such as the slow-cooke lamb shank or the charbroiled Cornish hen kabobs, make this an excellent spot for lunch or dinner. Be sure to sample from the martini menu at the aquamarinetiled bar, or head outside to the street-side patio facing Main. $$-$$$, L, D. Closed Sunday. 618 S Main St. (864) 241-3012, pomegranateonmain.com SACHA’S CAFÉ
Bright walls and a long, inviting bar make a sunny backdrop in which to chow down on Colombian food at Sacha’s. Arepas are available with ingredients like beans, chorizo, avocado, shredded beef, and more stuffed inside (rellenas) or piled on top (encima). The patacones, or deep-fried plantains, are thick and sweet. Hungry groups can order the fiesta platter, a sampler that serves six people. To drink, try one of the natural fruit juices, or the imported cervezas. $. L, D. 1001 N Pleasantburg Dr. (864) 232-3232, sachascafe.com SAFFRON
It’s worth braving Woodruff Road to visit this Indian eatery. At lunch, the daily buffet lays out a wallet-friendly selection of curries, rice dishes, and chef’s signatures. The a la carte dinner menu boasts a
CE PRI NEW
staggering variety, but the yogurt-marinated chicken tikka cooked in a clay oven or the lamb saag stewed with spinach, ginger, and garlic are excellent options. $, L, D. 1178 Woodruff Rd, Ste 16. (864) 288-7400, saffrongreenville.com SAIGON FAST FOOD
Contrary to its name, Saigon Fast Food is a sit-down restaurant. Inside, the small room is spiffed up with green-clothcovered tables and a host of condiments in the middle of each. Folks come here for steaming bowls of pho—a fragrant broth made with rice noodles and your choice of other ingredients (meats and vegetables)— and an extensive menu of Vietnamese specialties to wash down with a glass of bubble tea. $ -$$. L, D. 1011 N
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CE PRI NEW
Pleasantburg Dr. (864) 235-3472 SUSHI MASA
It doesn’t have to be Nobu in L.A. to be great sushi. This Japanese joint boasts a large menu for both lunch and dinner, with plenty of affordable options. Each entrée, such as the shrimp tempura, is packed with protein and comes with soup, salad, and rice. The sushi roll list is extensive (choose from 30 different types), and all rolls are under $10. $ -$$, L, D. Closed Sunday. 8590 Pelham Rd, Greenville. (864) 2882227, sushimasa.webs.com SWAD
Tucked off of Laurens Road, this venerable family-run Indian restaurant hones in on vegetarian cuisine. South Indian specialties such as idli (steamed rice cakes) and dosas (thin rice crepes) served with sambar (lentil stew) delight regulars, while those biding their budget go for the value meals that come with basmati rice or naan. $, L, D. 1421
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Laurens Rd. (864) 233-2089 YELLOW GINGER ASIAN KITCHEN
Here, Chef Alex Wong and wife Dorothy Lee have managed to reinvent the conventional. Start off with the homemade pot stickers, or dive right into the soulsatisfying mee goreng, with fresh lo mein noodles, tofu, bean sprouts, green onions, and shrimp with a soy tomato chili sauce then topped with a fried egg. $-$$, L, D.
Closed Monday. 2100 Poinsett Hwy, Ste J. (864) 605-7551, yellowgingerasian.com
EUROPEAN DAVANI’S RESTAURANT
Heaping portions and a menu that mixes inventive flavors with customer favorite make Davani’s a Greenville mainstay. The friendly staff doesn’t hurt, either. Try the Muscovy duck, pan-seared with port wine and a sundried cherry demi-glacé, or the veal Oscar, topped with crab meat, asparagus, and hollandaise. $$$-$$$$, D.
Closed Sunday.1922 Augusta St, Ste 111A. (864) 373-9013, davanisrestaurant.com JIANNA
With stellar views of Falls Park from its wrap-around terrace, this modern Italian osteria offers patrons daily house-made pastas, the region’s freshest seasonal ingredients, and, of course, oysters—all led by famed chef Michael Kramer. Grab a cocktail or a glass of wine from the 40-foot bar, and nosh on pasta dishes like potato gnocchi, radiatori, or tonnarelli with local tomatoes, corn, and chanterelle mushrooms. $$-$$$, L (Sat–Sun), D. 207 S
Main St. (864) 720-2200, jiannagreenville.com THE LAZY GOAT
The Lazy Goat’s tapas-style menu is distinctly Mediterranean. Sample from the Graze and Nibble dishes, such as the
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crispy Brussels sprouts with Manchego shavings and sherry glacé. For a unique entrée, try the duck confit pizza with sour cherry vinaigrette and a farm egg. An extensive variety of wine is available in addition to a full bar. $$-$$$, L, D. 170
River Pl. (864) 679-5299, thelazygoat.com
The latest addition to the Larkin’s line-up, this ristorante serves up Italian cuisine out of the former Playwright space on River and Broad streets. The menu ranges from pesto pizzas to chicken marsala to classics like spaghetti and meatballs—but the real winner is an allItalian wine list, curated from award-winning vineyards across the region. After you’ve had your glass, grab a bite of the housemade limoncello gelato. $$-$$$, L, D. 401 River St.
(864) 263-7000, limoncellogvl.com LUNA ROSA
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The streets of Italy intersect the streets of Greenville at Luna Rosa’s fresh spot on South Main, bringing more than just tasty gelato to the table.The Luna Rosa family celebrates the concept that community starts in the kitchen, and they welcome you into theirs for a meal. From cool gelato options—think exotic mango or piña colada—or a warm Monte Cristo, there’s plenty of flavor to fulfill yo cravings. $-$$, L, D. Closed Monday. 123 S
Main St. (864)-241-4040, lunarosagelato.com PASSERELLE BISTRO
Gaze over the lush Falls Park scenery while enjoying French-inspired cuisine. Make a lunch date to enjoy the arugula salad or bistro burger with caramelized leeks and mushrooms, arugula, Gruyere, and garlic aioli. At night, the bistro serves up romance à la Paris, with items like escargot and mussels. Don’t miss brunch on the weekend. $$-$$$, L (Mon–Fri), D
(Mon–Sun), SBR (Sat–Sun). 601 S Main St. (864) 509-0142, passerelleinthepark.com
green fetish 301 E McBee Avenue | Greenville 864.412.7982 M-S 10am-8pm | Sun 12-6pm
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Ristorante Bergamo, open since 1986, focuses on fresh produce and Northern Italian cuisine: fresh mussels sautéed in olive oil, garlic, and white wine, veal with homegrown organic herbs, and pasta creations such as linguine with shrimp and mussels. The bar fronts 14-foot windows along Main Street, making it a prime location for enjoying a glass while people-watching. $$$, D. Closed Sunday
& Monday. 100 N Main St. (864) 271-8667, ristorantebergamo.com STELLA’S SOUTHERN BRASSERIE
Boasting French flair and fa e, this sister to Stella’s Southern Bistro is the second in Jason and Julia Scholz’s line of quality eateries. Stationed in Hollingsworth Park, Chef Jeff Kelly offers a local twist on French staples—blue-black mussel shells with smoked tomato broth, Marsala-spiked onion soup gratinée, and roasted game hen—served up daily in a lively, chic environment. Don’t miss the breakfast pastries. $$-$$$. B, L, D, SBR. 340 Rocky
Slope Rd, Ste 100, Greenville. (864) 6266900, stellasbrasserie.com
FOOD TRUCKS KEEPIN’ IT FRESH
As healthy as it is tasty, Keepin’ It Fresh food truck serves up a diverse menu of locally sourced cuisine guaranteed to please your appetite and your waistline. Catch them at Grateful Brew and the Swamp Rabbit Brewery and Taproom for a crispy fried Brussels sprouts salad, mouthwatering shrimp taco topped with peach slaw and guava crema, or a golden-brown fried fis
plate. $$, schedule varies. (864) 386-5050, @keepinitfreshtruck_gvl MOBILE MELTDOWN
Not to be cheesy, but this addition to Greenville’s food truck scene is melting hearts, one grilled sammie at a time. Lauren Kulesz of Mobile Meltdown has been delivering creamy grilled cheese, paired with tomato bisque or fried mashed potato balls, to comfort-food cravers from her truck window since fall 2018. Grab your typical American cheese and bread blend with the classic, or dig into the spicy pig.
$, L, D. Times & locations vary. facebook. com/mobilemeltdownfoodtruck SMOKIN’ BLUES BBQ
Smokin’ Blues keeps things hot with a smorgasbord of savory sauces and smoked staples—pulled pork, beef brisket, pulled chicken, and ribs—that can be enjoyed solo or packed into sandwiches and tacos. For a treat that’s extra smokin’, go for the glutenfree loaded fries or homemade chips piled high with pork, white BBQ sauce, sour cream, pickled jalapeños, and three-cheese sauce. $, schedule varies (864) 444-4752,
THOROUGHFARE FOOD TRUCK
From culinary school to the streets of Greenville, Neil and Jessica Barley have made it their mission to bring people together through food. Not only has Thoroughfare proved that tater tots can be eaten with every meal (their disco tots are topped with white cheddar gravy), they’ve driven their way into our hearts. Don’t miss the mahi mahi tacos topped with kale slaw and chipotle aioli. $, schedule varies. (864) 735-8413, thoroughfarefoodtruck.com
PIZZA BARLEY’S TAPROOM & PIZZERIA
Pizza and beer—flowing from 27 tap downstairs and 31 upstairs—are what bring patrons to Barley’s. Besides the tap, there’s a long list of selections by the bottle. Try the classic New York–style pizzas, or go for one of Barley’s specialty pies. Afterwards, make your way upstairs to the billiards tables and the dartboard lanes. $-$$, L, D. 25 W Washington St. (864) 232-3706, barleysgville.com
These Neapolitan-style pizza pies are served out of a turquoise ’55 Chevy tow truck, and now in a brick-and-mortar location in the Village of West Greenville. The pies are baked in a wood-fi ed brick oven and topped with local produce from Reedy River Farms. Check out the aptly-named West Village pie, a classic pepperoni pizza punched up with burrata, caramelized onions, sautéed peppers, and sausage. $$, L, D. 1254 Pendleton St. (843)
654-9606, coastalcrustgreenville.com D'ALLESANDRO'S PIZZA
Hailing from Charleston, D’Allesandro’s Pizza brings its dough lover’s paradise to Greenville. The D’Allesandro brothers’ philosophy is simple—if the pizza is good and the beer is cold, people will come. Created with quality ingredients, D’Allesandro’s pushes out pies in the North Main area, where guests can enjoy a variety of savory pizza, calzones, and even signature CalJoes. $$, L, D. 17 Mohawk Dr, Greenville.
(864) 252-4700, dalspizzagvl.com GRIMALDI'S PIZZERIA
Experience Big Apple flavor without th bustle at this NY-style brick-oven pizzeria. Serving up pies and calzones in a traditional yet chic environment, Grimaldi’s is dedicated to authenticity, down to the imported NYCwater used to craft their dough. Grab a slice
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of the buffalo chicken pizza, or build your own, just don’t miss the daily house-made cheesecake or wine pairings. Located in Magnolia Park Shopping Center, it’s an ideal spot to snag a bite before a cinematic viewing. $, L, D. 1025 Woodruff Rd, St. K101.
SIDEWALL PIZZA COMPANY
(864) 412-1032, grimaldispizzeria.com
Located on the main drag of Travelers Rest, on Cleveland Street downtown, and now on Pelham Road, this pizza joint is a fast favorite with its handcrafted, brick-oven pies made from local ingredients. But their salads are nothing to ignore, not to mention dessert: the homemade ice cream will make you forget about those fellas named Ben & Jerry. $$, L,
D. Closed Sunday & Monday. 35 S Main St, Travelers Rest, (864) 610-0527; 99 Cleveland St, (864) 558-0235; 3598 Pelham Rd, (864) 991-8748, sidewallpizza.com STONE PIZZA
Serving both Neapolitan- and New York–style pizzas, the latest edition to the corner of Stone and Park avenues is no pie in the sky. Ideal for a classic family outing or catching the game with a few friends (beer, sports, and pizza, amirite?), STONE and its fi e-inspired pies are crafted with house-made mozzarella, San Marzano tomatoes, Caputo flou , and baked for a fla minute in their wood-fi ed oven. $$, L (Sat
& Sun), D. 500 E Park Ave. (864) 609-4490, stonepizzacompany.com TODARO PIZZA GVL
The Todaro family began their pizza-crafting journey in the heart of Clemson, and when they expanded to Greenville, the tradition of whipping up quality New Jersey-style pizza didn’t change. Monday nights are cheap pizza nights ($5 off any large pie) and on Wednesdays, grab a dollar-slice. We suggest fan favorites like the buffalo chicken pizza or stromboli—to be enjoyed while cheering on your team on their multiple widescreen TVs, or while trying your hand at the lawn games outside. $, L,D. 116 N Markley St, Greenville. (864) 603-3500, todaropizza.com VIC’S PIZZA
The sign that says “Brooklyn, SC” at this walk-up/take-out joint makes sense when you see what you’re getting: piping hot New York–style pizza, served on paper plates. Purchase by the (rather large) slice, or have entire pies delivered (as long as your home or business is within three miles). $, L, D. Closed Sunday & Monday. 12 E Coffee St. (864) 232-9191, vicspizza4u.com
From the owners of downtown's beloved Coffee Undergroud, World Piece brings Chicago-style pizza to Greenville from a 16-seat bar on Stone Avenue. Offering a line-up of draft beers and menu features like buffalo chicken wings, salads, burgers, french fries, and, of course, savory pies. this pizza joint ensures there’s a little something to please everyone. $-$$. L, D.
109 West Stone Ave Ste A1. (864) 568-5221
TACOS AUTOMATIC TACO
Since 2015, Nick Thomas has delivered new wonders and old favorites from his food truck, treating the tortilla as a work of art. From its new brick-and-mortar in The Commons, Auto continues to serve up creative takes on tacos, like the Nashville Hot Chicken or Thai Shrimp. Its new location will also feature cocktails and Mexican beer. $-$$, L, D. 147 Welborn St. (404) 372-2266, facebook.com/ automatictaco
Tex-Mex has a new home in Greenville with the addition of Cantina 76, where the tacos shine. Play it safe with classic handhelds like fried tilapia and ground beef with lettuce, tomatoes, and shredded cheese, or turn up the heat with fried chicken doused with jalapeño aioli. $, L, D. 103 N Main St. (864) FARMHOUSE TACOS
Hand-crafted and locally sourced, this TR taco joint is the love child of Mexican cuisine and Southern soul food. Start the meal with a few small plates—try the fried green tomatoes or the pan-seared crab cakes—then dig into pure taco bliss with the Travelers Rest hot chicken. Go a little lighter with a farm-fresh salad, and end with the campfi e s’mores. $-$$, L, D, SBR. 164 S Main St, Travelers Rest. (864) 610-0586, farmhousetacos.com
Hailing from Asheville, North Carolina, this locally owned spot takes—the burrito. Stop in for spicy tacos, cheesy quesadillas, zesty breakfast burritos, fresh salads, and more. Save room for the chipotle BBQ chicken burrito or the farm burrito, packed with rice, kale, hummus, beets, cilantro, cabbage, and more. $, B, L, D. 1268 Pendleton St. (864)
552-1054, neoburrito.com PAPI’S TACOS
Table 301 plankowner Jorge “Papi” Baralles brings family tradition and the familiar childhood flavors of Cuautla, Mexico, to thi walk-up taqueria on the Reedy River. The menu is short and to the point. Get your tacos with shrimp, barbacoa, al pastor, carne asada, carnitas, or chicken and chorizo, or sample some gelato in the display case. Get in, get out, and enjoy Falls Park. $, L, D. 300 River St. (864) 373-7274, eatpapistacos.com TIPSY TACO
Dishes here bear the creative touch of Trish Balentine, former owner of Corporate Deli. Her made-from-scratch menu items include tamales, burrito bowls, and all the other Tex-Mex suspects. “Tipsy” nods to the bar, where you can swill tequila flights frozen margaritas, and house-infused spirits. Take your pick of three locations—two in Greenville and one on Fairview Road in Simpsonville. $$, L, D, SBR. 15 Conestee Ave,
(864) 558-0775, and 215 Pelham Rd. (864) 603-1144, tipsytaco.net WHITE DUCK TACO SHOP
The new kid on the taco block, White Duck sets up shop at Hampton Station in the Water Tower District, and feels right at home next to Birds Fly South Ale Project. Try the Bangkok shrimp taco or the mushroom potato with romesco, and pair with their fresh peach sangria or Birds Fly South’s crisp bungalow golden ale for the complete taqueria experience. $-$$, L, D. Closed Sunday & Monday. 1320 Hampton Ave, Ext Ste 12B. whiteducktacoshop.com
Much like its Spartanburg-based sister, Greenville’s Willy Taco is a straight-up Mexican fiesta! Housed in the fo mer Feed & Seed, the atmosphere pairs perfectly with its festive food presentation. Choose from a variety of taco flavors; we suggest the crisp avocado—topped off with a house-crafted margarita. $-$$, L, D. Closed Monday. 217
Laurens Rd. (864) 412-8700, willytaco.com
TOWN Magazine accepts no compensation for Dining Guide reviews and selects entries by its editorial discretion. Reviews are conducted anonymously. DECEMBER 2019 / 147
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A FLAT Thru Dec 22 ROCK PLAYHOUSE CHRISTMAS
Thru Dec 8
A CHARLIE BROWN CHRISTMAS Celebrate the holidays with the Peanuts gang as this cherished Christmas classic comes to life on the Peace Center stage. When their friends seem caught up in the holiday rush, Linus and Charlie Brown make it their mission to remind the world what Christmas is truly all about. Peace Center, 300 S Main St, Greenville. Fri, 1:30 & 4:30pm; Sat, 10am & 1:30; Sun, 1:30 & 4:30pm. Adults, $28; children, $19. (864) 467-3000, peacecenter.org
Why go all the way to New York City when you can see a Rockettes-style number in Flat Rock? And that’s just a small part of the song-and-dance revelry that will make your spirits bright in this intimate holiday revue, which features an 80-member cast of singers, dancers, musicians, and actors. This Christmas tradition rolls out a brandnew show each year, but you’ll leave with the same feeling of holiday cheer. Flat Rock Playhouse, 2661 Greenville Hwy, Flat Rock, NC. Wed–Thurs, 2pm & 7:30pm; Fri, 8pm; Sat, 2pm & 8pm; Sun, 2pm. $18-$64. (828) 693-0731, flatrockplayhouse.org
Thru Dec 22 INDIE CRAFT PARADE HOLIDAY POP-UP SHOP
The Makers Collective, the brains behind Indie Craft Parade, has a temporary retail location each winter, with handcrafted goods for purchase during the holiday season. The storefront is the perfect place to find unique gifts; it presents a selected mix of art, homewares, jewelry, and children’s items, crafted with intention.
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Photograph courtesy of the Flat Rock Playhouse
CAN’T-MISS CULTURE / EVENTS / ATTRACTIONS Indie Craft Parade Holiday Pop-Up Shop, 2909 Old Buncombe Rd, Greenville. Fri–Sun, 10am–6pm. makerscollective.org
Thru Dec 25 ANDERSON CHRISTMAS
Photograph courtesy of the Flat Rock Playhouse
Why wrangle with hopelessly tangled strings of lights at home when you can illuminate your holidays with a drive through 2.5 dazzling miles of festive lights in Anderson? Clip-clop by the displays on a horse-drawn wagon ride ($5), then warm up with some cookies and hot chocolate at Frosty’s Café, or make s’mores at the Fire Pit. Before you leave, stop by Santa’s Lodge to make sure St. Nick has the kids’ Christmas wish lists. 520 Woodcrest Dr (corner of Martin Luther King Blvd), Anderson. Daily, 5:30–10pm. $10/car. andersonchristmaslights.org
Thru Jan 20
UNITED COMMUNITY BANK ICE ON MAIN Downtown Greenville’s answer to Rockefeller Center’s skating rink, Ice on Main returns for the winter
once again, giving skaters ample time to practice their triple axels. And in case you weren’t already in the holiday mood with all the festive decorations lining Main Street, hot chocolate and other seasonal treats will be available for purchase. Village Green, 206 S Main St, Greenville. Mon–Thurs, 3pm–8pm; Fri, 3pm–10pm; Sat, 11am–10pm; Sun, 11am–8pm. $10. (864) 467-5751, greenvillesc.gov/344/ UCB-Ice-on-Main
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Thru Dec 22nd: Wed–Thurs, 2pm & 7:30pm; Fri, 8pm; Sat 2pm & 8pm; Sun, 2pm. $18-$64. Flat Rock Playhouse.
Venture to Flat Rock Playhouse this winter for a holiday revue showcasing the talents of an 80-member cast of singers, dancers, musicians, and actors.
ON Dec 1 DISNEY ICE: CELEBRATE
Figure skaters bring your favorite Disney tales to life in this heartwarming display of story and talent. The show features the regular cast of characters at Mickey Mouse’s side, complemented by Disney Princess segments, as well as scenes from Moana and Frozen. With seven total performances, there are multiple opportunities to catch this family-friendly production. Bon Secours Wellness Arena, 650 N Academy St, Greenville. Sun, 5pm. $15. (864) 241-3800, bonsecoursarena.com
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Photograph courtesy of the Peace Center
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Dec 2nd: Mon, 7:30pm. $24-$45. Peace Center. Texas sensation Robert Earl Keen brings the best and brightest Christmas cheer to Greenville with his celebrated holiday show.
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Looking for a theme for your Christmas tree? Get your creative juices flowing by checking out the glittering displays that fill the lobbies of several downtown hotels (you’ll find the biggest display at the Hyatt Regency Greenville). All individually decorated by the event’s sponsors, as well as local businesses, schools, and organizations, the trees vie for first-, second-, and third-prize titles. Come pick your own favorite. Downtown Greenville. Daily. Free. (864) 255-1040, stfrancisfoundation.com
ROBERT EARL KEEN: COUNTDOWN TO CHRISTMAS
This temporary retail shop features a curated mix of handmade giftable art, home goods, jewelry, artisan food, and children’s items. Visit us at 2909 Old Buncombe Road in Greenville every weekend until Christmas.
Renowned Texas singer/songwriter Robert Earl Keen’s new holiday show, Countdown to Christmas: Lunar Tunes & Looney Times, honors the 50th anniversary of the Apollo 11 moon landing. As the Huffington Post describes it, the show is “akin to Christmas morning, but one where Keen and his merry band of musicians continue to unwrap gifts you didn’t even know you were hoping for.” Peace Center, 300 S Main St, Greenville. Mon, 7:30pm. $24-$45. (864) 467-3000, peacecenter.org
CITY OF SPARTANBURG DICKENS OF A CHRISTMAS
Don’t be a Scrooge! Bring the entire family to downtown Spartanburg’s signature holiday extravaganza. As in past years, there will be horse-drawn carriage rides, carolers dressed in Victorian garb, dazzling light displays, and ice-skating on Morgan Square. And if that’s not enough, don’t miss the evening’s pièce de résistance: the lighting of the city’s Christmas tree on Denny’s Plaza. Downtown Spartanburg. Tues, 6–9pm. Free. (864) 596-2976, cityofspartanburg.org/ dickens-of-a-christmas
INTERLUDE: Dec 5 PEACE BRANFORD
Led by Peace Center artist-in-residence Igor Begelman, this free evening of music appreciation will trace the evolution of jazz, focusing on the nonverbal storytelling, emotional solos, and new harmonic ideas that Branford Marsalis brings to the genre. Listen to the lively discussion while you sip Manhattan cocktails and enjoy small plates at Genevieve’s Lounge. Although Branford Marsalis won’t be there for this event, he will be performing at the Peace Center in mid-January. Genevieve’s at the Peace Center, 300 S Main St, Greenville. Thurs, 5:15pm. Free. (864) 467-3000, peacecenter.org
Photograph courtesy of International Ballet
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HOLIDAY FAIR GREENVILLE
Greenville’s Convention Center morphs into a winter wonderland as 350 exhibitors from 15 states show off arts, crafts, and gifts at the 49th annual Holiday Fair. From jewelry and skin-care products to home décor and garden art, Christmas ornaments, and soy candles, the cornucopia of options means the odds are good for finding one-of-a-kind gifts for the folks on your Nice List. Greenville Convention Center, 1 Exposition Dr, Greenville. Thurs & Fri, 10am–8pm; Sat, 10am–6pm. $6 (children under 12 free). (864) 233-2562, holidayfairgreenville.com
EVERY BRILLIANT THING Ice cream. Kung Fu movies. Laughing so hard you shoot milk out your nose. These are a few of the brilliant things that a six-year-old boy lists to convince his suicidal mother that life is worth living. Not your average Christmas play, this heart-wrenching and hilarious work by Duncan Macmillan with Jonny Donahoe takes a thoughtful look at depression. As you celebrate the holiday, this play will spur you to consider the brilliant things that grace your own life. The Warehouse Theatre, 37 Augusta St, Greenville. Thurs–Sat, 8pm; Sun, 3pm. $20. (864) 235-6948, warehousetheatre.com
Dec 5–21 A HOLLY JOLLY CHRISTMAS Take a break from wrapping packages and writing cards to catch this performance at Centre Stage. Long on the jolly, the heartwarming holiday variety show highlights sketch comedy and your favorite Christmas songs performed by some of the Upstate’s best local talent. Settle back and sing along; this is feel-good family entertainment that’s bound to leave you laughing all the way. Centre Stage, 501 River St, Greenville. Thurs–Sun, performance times vary. $26-$39. (864) 233-6733, centrestage.org
CHRISTMAS AT THE CITY OF GREER: TREE LIGHTING
Join the festivities as the City of Greer decks its halls, beginning with the lighting of the official Christmas t ee in Greer City Park. Count on having holiday craft stations, s’mores, and lots of bouncy fun for little ones. Live entertainment animates the amphitheater stage beginning at 5pm, and continues until Santa arrives to light the tree at 7:15 p.m., making your holiday even brighter. Greer City Park, 301 E Poinsett St, Greer. Fri, 5–8pm. Free. (864) 215-0848, cityofgreer.org/744/ Christmas-Tree-Lighting
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Returning to Greenville with all new staging and special effects, this year’s extravaganza, Christmas Eve and Other Stories, is based on the group’s triple-platinum album of the same name. As part of its 66-city tour, the Trans-Siberian Orchestra brings its special brand of progressive rock and pyrotechnics to herald Greenville’s yuletide revelry. This is one multigenerational holiday tradition you won’t want to miss. Bon Secours Wellness Arena, 650 N Academy St, Greenville. Fri, 4pm. $50-$80. (864) 241-3800, bonsecoursarena.com
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It just wouldn’t be the holidays without this beloved classic, interpreted by Greenville’s own International Ballet. The plot centers on a nutcracker that young Clara receives as a gift at her parent’s Christmas party. After everyone leaves, the nutcracker morphs into a handsome prince and whisks Clara away to his kingdom, revealing a fantasy world of sugar plum fairies and toy soldiers. IB alum and Joffrey Ballet artist Cara Marie Gary will dance the part of adult Clara. Peace Center, 300 S Main St, Greenville. Fri & Sat, 7:30pm; Sun, 3pm. $19-$72. (864) 467-3000, peacecenter.org
First Annual GREENVILLE JEWELRY INVITATIONAL First Annual First Annual GREENVILLE GREENVILLE JEWELRY JEWELRY INVITATIONAL INVITATIONAL First Annual First Annual GREENVILLE JEWELRY INVITATIONAL Sunday December 8th 1 to 5to pm First Annual GREENVILLE JEWELRY INVITATIONAL Sunday Sunday December December 8th 8th 1 to 1 5 pm 5 pm First Annual First Annual GREENVILLE JEWELRY INVITATIONAL GREENVILLE JEWELRY INVITATIONAL First Annual Sunday December 8th 1 to 5pm pm GREENVILLE JEWELRY INVITATIONAL Sunday December 8th 1 to 5 GREENVILLE JEWELRY INVITATIONAL Sunday December 8th 1 to 5 pm First Annual Sunday December 8th 1 to 5 pm First Annual GREENVILLE JEWELRY Sunday December 8th 1INVITATIONAL to 5 pm GREENVILLE JEWELRY INVITATIONAL Sunday 5 5pm Sunday December 8th,1 11toto to 5pm pm SundayDecember December8th 8th Hosted by
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Photograph courtesy of International Ballet
THE NUTCRACKER Dec 6th–8th: Fri & Sat, 7:30pm; Sun, 3pm. $19-$72. Peace Center. Experience this holiday classic once again as Clara dancers her way through a fantastical Christmas story.
Greenville isishome totoato ofoftalented jewelry artists, working ininain Greenville Greenville is home home awealth wealth a wealth of talented talented jewelry jewelry artists, artists, working working a a Greenville is home to a wealth of talented jewelry artists, working inaa variety of media and producing wearable art in a broad price range. Greenville is home to a wealth of talented jewelry artists, working in Greenville is home to a wealth of talented jewelry artists, working in variety variety of of media media and and producing producing wearable wearable art art in in a broad a broad price price range. range. Greenville is home to a wealth of talented jewelry artists, working in a Greenville is home to a wealth of talented jewelry artists, working in a variety ofmedia media and producing wearable artininaabroad broadprice price range. Please join us for this inaugural event totomeet eleven amazing jewelry Greenville isforhome toproducing a wealth of talented jewelry artists, working in a variety ofmedia and wearable art range. Please Please join join us us for this this inaugural inaugural event event to meet meet eleven amazing amazing jewelry jewelry a variety of media and producing wearable art inaeleven aeleven broad price range. variety and producing wearable art in ain broad price range. variety ofofin media and producing wearable art in broad price range. Please join us for this inaugural event to meet amazing jewelry Greenville is home to a wealth of talented jewelry artists, working in a makers all one place. Find out more at TanyaStieglerDesigns.com Greenville is home to a wealth of talented jewelry artists, working in a variety of media and producing wearable art a broad price range. Please join us forthis this inaugural event tomeet meet elevenamazing amazingjewelry jewelry makers makers all all in in one one place. place. Find Find outout more more at at TanyaStieglerDesigns.com TanyaStieglerDesigns.com Please join us for inaugural event to eleven Please join us for this inaugural event to meet eleven amazing jewelry Please join us for this inaugural event to meet eleven amazing jewelry makers all in one place. Find out more at TanyaStieglerDesigns.com variety of media and producing wearable art in a broad price range. variety media and producing wearable art in a broadamazing price range. Pleaseofjoin usone for this inaugural event meet eleven jewelry makers inone place. Findout out moreatto atTanyaStieglerDesigns.com TanyaStieglerDesigns.com makers allall in place. Find more makers all in one place. Find out more at TanyaStieglerDesigns.com Please join us for this inaugural event toat meet eleven Please join us this inaugural event to meet elevenamazing amazingjewelry jewelry makers all infor one place. out at TanyaStieglerDesigns.com TanyaStieglerDesigns.com. makers all in one place. FindFind out moremore makers makersallallininone oneplace. place.Find Findout outmore moreatatTanyaStieglerDesigns.com TanyaStieglerDesigns.com
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GREENVILLE POINSETTIA CHRISTMAS PARADE
For more than 75 years, the Poinsettia Christmas Parade has delighted thousands of spectators as it makes its way down Main Street. Ring in the holidays with this host of festive floats, ma ching bands, and more. Get downtown early to stake out a good spot so you don’t miss the chance to see Santa. It’s a ho-ho-ho holiday treat. Downtown Greenville. Sat, 6–7:30pm. Free. (864) 467-4484, greenvillesc.gov/1330/ Poinsettia-Christmas-Parade
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Lions and tigers . . . and Santa? Oh my! Kids will go wild for this event, which kicks off the holiday season with a roar. All your favorite zoo animals will be on hand, along with free cookies and one added special treat. Santa takes a day off from his duties overseeing the elves at the North Pole to make his annual visit to the zoo, where he’ll pose for pictures with the little ones. Greenville Zoo, 150 Cleveland Park Dr, Greenville. Sat, 11am–1pm. Included with zoo admission. (864) 467-4300, greenvillezoo.com
Dec 7 BELIEVE! CHRISTMAS WITH THE
GREENVILLE YOUTH CHORALE
Do you crave a Christmas concert, but don’t think your kids will sit through another rendition of “Ave Maria”? Join the Greenville Youth Chorale for a special performance by our area’s talented youth. This year, Believe! from Polar Express is expected to be a kid-crowd favorite, and parents can enjoy works from world-renowned British composers John Rutter and Bob Chilcott. Whether you’re familiar with the songs or simply along for the ride, you can believe an exciting, Christmasspirited afternoon is in store. First Presbyterian Church, 200 W Washington St, Greenville. Sat, 3pm. Adults, $10; students, free. (864) 905-4559, greenvilleyouthchorale.com
BRUNCH WITH SANTA
This annual event is the ideal family affair to get the kids in the holiday spirit. The Sawmill will be transformed into the North Pole, complete with photo-ops with Santa and a reindeer food-making station for kids. All members of the family can enjoy a buffet catered by Larkin’s, along with space for conversation and merriment for the whole family. Sawmill at North Main, 22 Graves Dr, Greenville. Sun, 10:30am–2pm. Adults, $44; seniors, $34; children (5-12), $22; children under 5, free. (864) 467-3020, larkinscatering.com
ANNUAL Dec 8 FIRST GREENVILLE JEWELRY
If you are looking to check a few gifts off your list, head to the inaugural Greenville Jewelry Invitational, where jewelry artists based in the area will present their work during this one afternoon event. Expect to find crafted pieces in many media, constituting a broad price range, all available for purchase. Enjoy light refreshments. Hampton Station, 1320 Hampton Ave. Ext, Greenville. Sun, 2–6pm, free. (864) 735-8379, tanyastieglerdesigns.com
Get ready for an evening of smash-and-bash as WWE comes to the Well, bringing along Universal Champion Seth Rollins, RAW Women’s Champion Becky Lynch, and United States Champion AJ Styles. Several more wrestlers will join the crew for a night of gripping matches designed to entertain. Bon Secours Wellness Arena, 650 N Academy St, Greenville. Mon, 7:30pm. $20–$100. (864) 241-3800, bonsecoursarena.com
Flat Rock Playhouse presents an evening of favorite holiday tunes from around the world, performed by leading Playhouse musician
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Your gift to the Greenville Tech Foundation will make a difference in the lives of our students just like T.C.
Visit www.GreenvilleTechFoundation.org or call (864) 250-8835 to learn more and to make your endof-year gift today.
A CHRISTMAS CAROL
Greenville Tech Foundation, Inc. is a non-profit 501(c)-3 organization. Contributions are tax deductible.
Dec 12th–22nd; performance times vary. Greenville Theatre. Ebenezer Scrooge faces the Christmas spirits once again in this holiday tale, retold by the Greenville Theatre.
Photograph courtesy of Greenville Theatre
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Photograph courtesy of Becky Buller Band
BECKY BULLER BAND Dec 13th; Fri, doors open 6:45pm, performance 8pm. $30. Chapman Cultural Center. Fiddler Becky Buller and her band bring bluegrass talent to Spartanburg for an evening of foot-stomping tunes.
Nat Zegree. The evening will transport the audience across cultures, with songs ultimately rooted in celebrating the holiday spirit. Proceeds for the performance will be directed toward the arts at the Playhouse. Flat Rock Playhouse, 2661 Greenville Hwy, Flat Rock, NC. Mon–Tues, 7:30pm. $60–$100. (828) 693-0731, flatrockplayhouse.org
A CHRISTMAS CAROL Nothing says Christmas quite like this classic Charles Dickens’ tale. Follow along with the surly Scrooge as three ghosts lead him through his past, present, and future, all with the intention of helping him realize the greater meaning of the holidays. The conclusion of the evening will remind audience members of the heartwarming core of the holidays. Greenville Theatre, 444 College St, Greenville. Performance times vary. (864) 233-6238, greenvilletheatre.org
BECKY BULLER BAND
Join fiddler Becky Buller and he band, composed of Ned Luberecki on banjo, Dan Boner on guitar, Nate Lee on mandolin and vocals, and Daniel Hardin on bass and vocals. Recipient of two Grammies, as well as eight International Bluegrass Musical Association Awards, Buller brings enthusiastic and infectious energy to each performance. Arrive early for drinks and live music in the lobby. Chapman Cultural Center, 200 E St
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John St, Spartanburg. Fri, doors open 6:45pm, performance 8pm. $30. (864) 948-9020, spartanburgphilharmonic.org
CBT’S THE NUTCRACKER: ONCE UPON A TIME IN GREENVILLE Carolina Ballet Theatre artistic director Hernan Justo adds a little hometown flair to this traditional holiday ya n, blending landmark Greenville spots with the majesty of the nineteenthcentury original. When Clara receives a wooden nutcracker from her beloved uncle, she finds hersel caught in a whirlwind fairy tale of enchantment. Joining the CBT performance will be professional guest dancers from American Ballet Theatre and the PA Ballet. Peace Center, 300 S Main St, Greenville. Fri, 9:45am & 7pm; Sat 2pm & 7pm. $10–$55. (864) 4673000, peacecenter.org
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LINDSEY STIRLING: WARMER IN THE WINTER CHRISTMAS TOUR Dec 16th; Mon, 7:30pm. $45-$95. Peace Center. Classic and electronic notes combine in Lindsey Stirling’s celebrated Christmas tour. Expect an evening full of holiday favorites, with a few delightful twists.
Delight in handcrafted goods on display at this Travelers Rest bazaar, where the big man in red will make a guest appearance from 2–4 p.m. Get ready for holiday greetings, and perhaps the opportunity to mention a few things on your list. Trailblazer Park, 235 Trailblazer Dr, Travelers Rest. Sat, 1–5pm. Free. (864) 610-0965, travelersrestfarmersmarket.com
Dec 14 THIRD ANNUAL UGLY SWEATER BAR CRAWL Downtown Greenville is your stomping ground for the third annual Ugly Sweater Bar Crawl. Dig out that tacky cable knit from the back of your closet, and join your fellow festive crawlers in some holiday cheer. Crawl participation includes perks such as exclusive drinks, giveaways, and general merrymaking. Start at Gringos for check-in, then keep hopping to the next spot. Gringos, 11 Falls Park Dr, Greenville. Sat, 2–10pm. $17. (678) 243-8639, barcrawl-usa.com
THE NUTCRACKER TEA
Dreaming of sugarplums, Spanish chocolate, perhaps marzipan? Experience this dream realized during afternoon tea at the Poinsett Club, transformed into the Land of Sweets. Dancers from International Ballet’s The Nutcracker will pose for photos, tell stories, and perform an exclusive
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vignette from the favorite holiday ballet while audience members enjoy tea, cake, and refreshments. Poinsett Club, 807 E Washington St, Greenville. Sun, 3–5pm. $35. (864) 879-9404, internationalballetsc.org/ nutcracker-tea
LINDSEY STIRLING: WARMER IN THE WINTER CHRISTMAS TOUR Performer Lindsey Stirling has a range of talents that contribute to her renown, including violin, dance, and her trademark approach of blending classical and electronic music. Her innovative style has led to several groundbreaking albums, and her holiday album, Warmer in the Winter, earned a top billboard spot upon its release in 2017. Enjoy Stirling’s sweeping talents, which shed new light on classic holiday melodies. Peace Center, 300 S Main St, Greenville. Mon, 7:30pm. $45-$95. (864) 467-3000, peacecenter.org
CHRISTMAS WITH THE CHORALE
Experience this holiday tradition as the Greenville Chorale performs beloved Christmas carols along with a guest high school choir. And, since you will surely be wanting to join in the holiday cheer, the evening includes an audience singalong led by the Chorale. Make sure to study the words for the “12 Days of Christmas,” so you will have no excuse for not singing along.
Photograph courtesy of the Peace Center.
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McAlister Auditorium at Furman University, 3300 Poinsett Hwy, Greenville. Tues, 7:30-9pm. Adults, $35; students, $20; children (12 and under), $5. greenvillechorale.com
Dec 17–Jan 5
order to produce a story rooted in the celebration of the season. Greenville Theatre, 444 College St, Greenville. Wed–Fri, 10:30am; Sat, 10:30am and 2pm. $15. (864) 2336238, greenvilletheatre.org
SPAMILTON: AN AMERICAN PARODY Perhaps you haven’t had the opportunity to see Tony Award winning Hamilton, or maybe you’ve already experienced the groundbreaking hip-hop musical. In either case, consider the parody version Spamilton, a creation of Forbidden Broadway in which Gerard Alessandrini nods and pokes at the original Broadway hit. Sit back for a compulsively funny and quick-witted evening of song and dance. Peace Center, 300 S Main St, Greenville. Dec 17–Jan 5, performance times vary. $57. (864) 467-3000, peacecenter.org
BREWED UPSTATE WINE AND BEER FEST
The first endition of this annual wine and beer festival, hosted by Brewed Upstate, will take place at Artisan Traders in the Village of West Greenville. Expect an evening of beer and wine tastings, live music, and food vendors. It’s the perfect setting to converse with the community while enjoying local and regional beer and wine from the Upstate. Artisan Traders, 1274 Pendleton St, Greenville. Thurs, 6–10pm. $25-$50. (864) 420-2882, artisantraders.com
AT Dec 20–22 HOLIDAY PEACE
Greenville Symphony Orchestra’s Holiday at Peace is a faultless way to enjoy music during the holiday ’TWAS THE NIGHT BEFORE season. Renowned vocalists Diane CHRISTMAS Penning and Paul Langford will deliver This may not be the timeless storybook a profound performance alongside the tale you have in mind, but Greenville hometown orchestra, led by conductor Theatre will warm audience members’ Edvard Tchivzhel. Let yourself be hearts with the story of Clement Moor, swept away into an evening of a newspaper writer at the New York exquisite song. Chronicle. Root for him as he is tasked Peace Center, 300 S Main St, to write the “best Santa Claus story Greenville. Fri–Sat, 7:30pm; ever” in order to earn money for his Sun, 3pm. $18-$60. (864) 467-3000, wife’s operation. A skeptic at heart, peacecenter.org ai15731517207_Brilliant_TOWN_HalfPageHor_v1.pdf 1 11/7/19 1:35 PM Clement puts his hesitation aside in
Dec 31–Jan 5
BEAUTIFUL: THE CAROLE KING MUSICAL
This beloved tale leads the audience through Carole King’s remarkable rise to fame, from being part of a songwriting team to establishing her own successful solo career in popular music. Hit songs such as “I Feel the Earth Move” and “(You Make Me Feel Like) A Natural Woman” provide the soundtrack to her pathway to stardom, as this musical honestly conveys where it all began. Peace Center, 300 S Main St, Greenville. Dec 31–Jan 5, Tues– Thurs, 7:30pm; Fri, 8pm; Sat, 2pm & 8pm; Sun, 1pm & 6:30pm. $35-$95. (864) 467-3000, peacecenter.org
NEW YEAR’S EVE 2020 SOUTHERN GALA
Have you ever dreamed of attending one of Jay Gatsby’s elaborate parties? If so, the New Year’s Eve Southern Gala is your chance to don flapper d ess and feathers. A red carpet, dancing, confetti, and a Champagne toast are all just part of this celebratory evening that will ring in the New Year. Proceeds will benefit the National Alliance of Mental Illness Greenville and Tell Every Amazing Lady about Ovarian Cancer. Hilton Greenville, 45 West Orchard Park Dr, Greenville. Tues, 8:30pm VIP, 9pm–1am. $85-$1,100. (864) 232-4747, hilton.com
EVERY BRILLIANT THING
by Duncan Macmillan
with Jonny Donahoe C
“gloriously funny and exceptionally warm” DECEMBER 5 - 15 • WAREHOUSETHEATRE.COM PHOTO: ALABAMA SHAKESPEARE FESTIVAL
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Want To Know The SECRET to Greenville Women Giving’s SUCCESS?
We invite you to join the 550+ members of Greenville Women Giving on their journey of learning, working and giving together for a greater Greenville.
greenvillewomengiving.org Giving Collectively | Granting Strategically | Growing a Greater Greenville
LENS PHOTO C ON TEST
The Greenville Journal invites you to share your best photos of what the Upstate has to offer. Each month one lucky winner will win a $250 gift card to be used at any Rick Erwin’s Dining Group restaurant. Three honorable mention photos will also receive a $25 gift card to an Upstate business. Winning entries will be published in the Greenville Journal.
welcoming guests since 1997 Soby’s New South Cuisine Sobys.com
GENERATIONS It’s hard to believe that 2020 is right around the corner. As another year comes to a close, show us how you and your loved ones made the most of your family time throughout the holidays. Upload some of the important moments that made 2019 the best year for you and your family. For details on each month’s contest and to submit your photo, visit
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Give the gift of
Delivering exceptional stories of the progressive South each month through compelling design and captivating photography. Give the gift of a one-year subscription to TOWN magazine.
SPRING STYLE ISSUE
FROM THE LAY OF OUR LAND TO VOICES THEN AND NOW, THERE IS NO PLACE LIKE HOME
For the Dogs: Gus wears a Circle T collar from Saluda River Pet Food & Supply Center. For more pups and accessories, see TOWN Sport, page 61.
LET YOUR WARDROBE SPEAK THIS SEASON IN BOLD TONES AND STRONG STATEMENT PIECES
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Vincent’s Vision Columbia Museum of Art shows the work of Post-Impressionist master, Vincent van Gogh
an Gogh’s persona burned brightly, if only for a decade. At 27, the artist was entirely self-taught and astonishingly produced about 1,300 works on paper and 900 paintings before tragically taking his own life at 37. Constantly moving, living in 20 cities and four countries, he befriended painters such as Henri de Toulouse-Lautrec, Paul Gauguin, Georges Seurat, and Camille Pissarro, among others, during the period known as Post-Impressionism. The Columbia Museum of Art has created an original exhibit—that will not travel—which showcases 12 paintings and drawings by Van Gogh, cleverly displayed with more than 30 works by the numerous artists who influenced his personal expression.—Ruta Fox Van Gogh and His Inspirations is on view at the Columbia Museum of Art through January 12, 2020; 1515 Main St, Columbia. The exhibition is open Sun–Sat, 10am–5pm. (803) 799-2810, columbiamuseum.org (clockwise from top left) Ludgwig von Hofmann, Summer in Arcadia, 1905. Oil on canvas; Vincent van Gogh, Flower Beds in Holland, 1883. Oil on canvas on wood, 19 ¼” by 26”; Eugène Boudin, Trouville, Les Jetées, Marée Basse, 1888. Oil on panel; Anton Mauve, On the Dunes, 1875. Oil on canvas; Vincent van Gogh, Self Portrait, 1887. Oil on canvas, 15 15/16” by 13 3/8”. All artwork courtesy of the Columbia Museum of Art.
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Jingle All the Our
Holiday Gift Guide will thrill and delight your friends and family this season.
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SNEAK INTO CHIC Be sure she gets her kicks! The fashionista on your list will feel like a Superstar in Golden Goose Sneakers from Monkee’s of the West End. A step up on old favorites, Golden Goose is a deluxe lifestyle brand focused on refined, modern style with a vintage feel. These high-end sneakers— handmade in Italy from distressed leather, suede, and canvas—are all about retro silhouettes that only get better with age. TO BUY: Assorted styles; monkeesofthe westend.com; 103 Augusta St, Greenville. @monkeesofthewestend
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JEAN THERAPY Gift every body on your list with figureflattering Beija Flor Jeans, a beloved brand that works with a woman’s curves, rather than against them. Choose from a variety of styles like the best-selling Audrey, a “skinny” jean with a little extra room in the legs, shown here in this season’s sizzling hot mulberry. TO BUY: Audrey Mulberry (jeans), $129; beijaflorjeans.com; 618 S Main St, Greenville. @beijaflorjeans
FLIP FOR THIS Give two gifts in one, with a 2Chic Reversible Shawl/Scarf from Splash on Main. She’ll love changing her spots with a flip-side plaid and leopard print accessory that varies with her outfit. The super-soft fabric adds warmth along with fashion and, at less than $50, it fits any budget, too. TO BUY: Reversible Plaid & Leopard Scarf/Shawl, $45; splashonmain.com; 807 S Main St, Greenville. @splashonmain
STYLE M AV E N
IN THE BAG Get a handle on gift-giving with a Louis Vuitton Keepall from Monkee’s of the West End. An icon since the 1930s, this supple, always-ready duffle bag embodies the spirit of modern travel. Light enough for a shoulder strap, roomy enough for a week’s wardrobe. TO BUY : LV Duffle, $1,500; monkeesofthewestend.com; 103 Augusta St, Greenville. @monkesofthewestend
A STAR IS WORN Give her a luxe way to lounge with Soludos Celestial Slippers from Muse Shoe Studio. These cozy, faux fur embroidered beauties come complete with a fully lined footbed, so they feel just as fab as they look. TO BUY: Soludos Celestial Slippers, $76; 2222 Augusta Rd, Suite 5, Greenville. @museshoestudio
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DASHING EVERY DAY Classic style never takes a holiday. Gift him with a perfectly tailored Private Label Two-Button, SingleBreasted Suit from A. Smith Clothiers. This local tailor showcases everything from formal attire to business suits to casual wear, plus plenty of accessories to complete the look. In addition to a carefully curated selection of fine men’s clothing, A. Smith Clothier offers tailoring, wardrobe consulting, personal shopping, image makeovers, and more. TO BUY: A. Smith Clothiers 2 Button Single-Breasted Men’s Suit, $1,499; Shirt, $165; Tie, $80; Pocket Square, $52; asmithclothiers.com; 233 N Main St, Greenville. @asmithclothiers SOCK IT TO ME Give the gift of comfort from Greenville’s hometown sock company. Stuff his tocking with plenty of pairs of Kentwool’s Classic Ankle Socks, available in a variety of colors with superior cushioning, durability, and performance. These comfy socks are made in the USA from super-fine Merino wool—Mother Nature’s finest fiber—to keep feet warm in the winter but also cool in the summer. TO BUY: Classic Ankle, $19.95/pair; kentwool.com @kentwool
COAST INTO THE HOLIDAYS Button up holiday shopping for the men in your life with closet staples from Coast Apparel. The Marlin Button Down, available in Spice and Navy, feels like brushed suede without the fuss, combining comfort and polish. Designed with a flat-lay collar and allover window-pane print, this long-sleeve shirt pairs well with deck pants. The Marlin looks great tucked in or hanging out; for a chic profile, wear it unbuttoned and paired with a Coast Apparel tee. TO BUY: Marlin Button Down in Spice; $80; coastapparel.com; 324 S Main St, and 3217 Augusta St, Greenville. @coast_apparel
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KEEP YOUR COOL For the perfect companion on any tailgating, fishing, or camping excursion, give a Yeti Hopper M30 from Half-Moon Outfitters. A soft, wide-mouth cooler with a magnetic opening that is tough as nails, this leak-proof Yeti fits 20 cans of beer (using a 2:1 ice-to-can ratio by volume) or 28 pounds of ice. So load it up, throw it over your shoulder, and get out there with the assurance that all your goods will stay perfectly chilled all day, even all weekend, long. This all-round rugged soft cooler is available in navy, river green, and charcoal. TO BUY: Yeti Hopper M30, $299; halfmoonoutfitters. com; 603 E Stone Ave, Greenville. @halfmoonoutfitters
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WE’VE GOT THE BEAD Put your best foot forward when gifting accessories with a stop into Muse Shoe Studio for fresh trends and updated classics. Find something beautifully unique, like Handmade Beaded Bags and Clutches from India, to add a little exclamation to any fashion statement. TO BUY: Beaded Clutches, $76-$148; 2222 Augusta Rd, Suite 5, Greenville. @museshoestudio
GIFTS THAT GIVE BACK Named for a favorite Bible verse—“hope anchors the soul”—Anchor Beads is a contemporary line of beaded jewelry available at Southern Girl Chic. A portion of every purchase benefits Childhood Cancer Research, in honor of the founder’s daughter, so you’re not simply giving a gift—you’re giving hope, too. TO BUY: Anchor Beads Jewelry, $65-80; southerngirlchic. com; 2815 Woodruff Rd #106, Simpsonville. @southern_girl_chic
GIFT OF COURAGE We’re wild about Ponthieux’s Lion Jewelry, custom-made to complement artist Dorothy Shain’s commemorative scarves and ties for the Cancer Survivors Park. Symbolic of strength and courage, the lion series includes pendants, charms, and earrings in sterling silver or plated in 18k yellow gold. All proceeds benefit the public park. TO BUY: Jewelry Benefitting American Cancer Society, price varies; ponthieuxs.com; 1818 Augusta St #101, Greenville. @ponthieuxsjds
GRATITUDE CHANGES EVERYTHING Encourage an attitude of gratitude with a Gratitude Coin Jar from Madi Boutique. This catch-all bears a simple message that reminds us to focus on the positive, building a priceless habit every time we toss loose coins into the jar. TO BUY: Gratitude Coin Jar, $35; madiboutique.com; 850 E Suber Rd #150, Greer. @madiboutique.sc
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YOUR ART’S DESIRE Say “I Love You” with artistic handmade jewelry, like this 14k Gold Shell Trio Necklace featuring three tiny cast seashells. Inspired by nature, local artist Kate Furman creates a unique selection of necklaces, earrings, bracelets, rings, and cufflinks. TO BUY: Shell Trio Necklace; $1,850; katefurman.com; 547 Perry Avenue, Greenville. @katefurmanjewelry
ELEVATE THE EVERYDAY Embellish the fabric of day-to-day fashion with Mignonne Gavigan Chiffon Scarf Necklaces, Earrings, and Bracelets. This handcrafted couture collection, available at Monkee’s of the West End, accessorizes the modern woman’s everyday adventures with the philosophy that sophistication and playfulness can co-exist. Akin to artwork, Mignonne Gavigan has crafted thoughtful, one-of-a-kind statement pieces. TO BUY: Mignonne Gavigan Necklaces and Jewelry, $375-$775; MG Bird Earrings, $250, MG Lightning Bolts, $125, Headbands, $25-$45; monkeesofthewestend.com; 103 Augusta St, Greenville. @monkeesofthewestend
DIAMONDS IN EVERY DIRECTION Circle back to classic elegance with Inside Out Diamond Hoop Earrings from Pace Jewelers. This stunning design shows off diamonds in every direction, with options including diamond weight, hoop size, and shape, and yellow or white gold. Find your favorite jewelry at Greenville’s favorite jeweler, since 1948. TO BUY: Inside Out Diamond Hoop Earrings, $1,500 and up; pacejewelers.com; 1250 Pendleton Street, Greenville. @pacejewelers
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OIL I WANT FOR CHRISTMAS IS . . . A tasteful gift! Indulge the foodies on your list with fresh, ultra-premium olive oils and aged balsamic vinegars from Palmetto Olive Oil Co. Choose from more than 60 flavors and varieties on tap, available on a taste-first, bottle-to-order basis. TO BUY: Assorted varieties; $11.95–$31.90, palmettooliveoilco.com; 2243 Augusta St, Greenville. @palmettooliveoil
SCENTS-ATIONAL Give Christmas wishes—and inspire mistletoe kisses —with a 10 oz. Mistletoe Soy Candle from Magnolia Scents by Design. Infused with essential oils for a festive fragrance, these natural candles are handpoured to ensure superb performance. TO BUY: 10oz Mistletoe Soy Candle, $18; magnoliascents.com; 209 N Main St, Greenville. @magnolia_scents_greenville
FLAVOR AT YOUR FINGERTIPS This season’s hottest gift is a Traeger Pro Series 575 Pellet Grill. Controlled by a cook-friendly app, this smart grill is all about consistent results infused with wood-fired flavor. Duncan’s Hardware offers free delivery and assembly; mention this gift guide, and you’ll get a free bag of pellets, too! TO BUY: Traeger Pro Series 575 Pellet Grill, $799; 1506 Augusta St, Greenville. (864) 233-6851
TREND WITHOUT END Savor culinary craftsmanship with a Le Creuset Dutch Oven from The Cook’s Station. A foodie favorite since 1925, this iconic cast-iron cookware is indispensable in the kitchens of home cooks and professional chefs alike, prized for its performance, durability, and design. TO BUY: Le Creuset Round Deep Dutch Oven, $200; thecooksstation.com; 659 S Main St, Greenville. @thecooksstation 170 TOWN / towncarolina.com
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#YEAHTHATCUTEGIFT Give something from the Greenville everyone’s talking about to friends near and far. Official swag from #YeahTHATGreenville makes for fun, easy gifting—and there’s plenty of it on the eStore at VisitGreenvilleSC. For the sippers and slurpers on your list (which is, of course, everyone) find drinkware like water bottles, insulated tumblers, tumblers with straws, and coffee mugs. Other ideas include commemorative posters, smart phone accessories, and T-shirts, tanks, hoodies, and hats. TO BUY: Assorted vessels, $11-18; VisitGreenvilleSC.com/store, @VisitGreenvilleSC
FITNESS FOR EVERY BODY Give the gift of fitness with a Pure Barre 30-Day Unlimited Introductory Pass. The studio’s three group-class formats deliver an effective totalbody workout, focused on lowimpact, high-intensity movements that lift and tone muscles for every body. TO BUY: 30-Day Unlimited Intro Month, price varies; purebarre.com/ location/greenville-augusta-road-sc; 1922 Augusta St, Suite 113, and 3722 Pelham Road, Greenville. @purebarreGVL
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H I S T O RY L OV E R
ONCE IS NOT ENOUGH Fall in love with the Biltmore Estate, over and over again. Give the experience of unlimited visits to Asheville’s famed Gilded Age mansion, gardens, winery and more— through every season, all year long —with a Biltmore Annual Pass. TO BUY: Biltmore Annual Pass, $219; biltmore.com; 1 Lodge St, Asheville, NC. @biltmoreestate
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The Ultimate Driving Machine®
THE HOLIDAYS ARE APPROACHING FAST.
Happy gift giving season to our friends at TOWN from the BMW Performance Driving School. We’re definitely in the spirit and are ready for you to book your next driving school, track experience or group event. Choose from a variety of fun and exciting programs that boost confidence, improve skills and demonstrate the performance capabilities of The Ultimate Driving Machine.® Visit our website for class descriptions and calendar, or check out our Gift Shop for that one-of-a-kind stocking stuffer. If you haven’t had the pleasure of being behind the wheel at the BMW Performance Center, make this the year we get on your wish list. Call and get 20% Off* when you use code 19TMHOL20. Expires 12/31/2019.
Car Control | Teen School | M School | Advanced M | Driving Experiences | Corporate Events | Motorcycle Training | Delivery Program
*Program must be scheduled before 12/31/2020. ©2019 BMW of North America, LLC.
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532 Haywood Road | Greenville, SC 29607 864.297.5600 | halesjewelers.com
Handcrafted in Manhattan with the worldâ€™s finest materials Convertible Carousel Necklace with detachable bracelet.
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Each month, TOWN Magazine brings you compelling articles, stylish design, and captivating photography. TOWN engages the reader with illumina...