Taste of Aiken
This October we’re celebrating Aiken’s vibrant foodie culture in a fresh way. Rather than simply spotlighting restaurants, we invited chefs from some of Aiken’s top dining spots to share recipes for their favorite creations. The result? A true taste of Aiken—ready for you to enjoy inside.
Discover how Neon Fig and Electric Eats are shaking up downtown Aiken with bold flavors, craft cocktails and lively ambiance. From refined din ners to social nights upstairs at The Lounge, co-owners Cecelia Roust and Marvin Sterling III are redefining the local dining scene. This is the story behind the duo raising the bar on Aiken’s culinary culture.
We marked three years of Aiken City Lifestyle with the advertising partners who make it all possible, celebrating together at The Green Boundary Club. Surrounded by history and Southern grace, we shared an evening that showcased the best of food, fellowship and Aiken tradition. Join us inside for the full experience.
Medicare can feel like a maze, but Russell Turner of Navigating My Medicare knows the way through. With annual enrollment around the corner and big changes on the horizon for 2026, he’s helping Aiken seniors cut through the confusion and find the plan that truly fits. His free, one-on-one consultations take the guesswork out of healthcare decisions. Don’t miss his expert advice on the pitfalls to avoid and how to make the most of this year’s enrollment window.
Finally, in this issue we’re taking you to Beech Mountain, NC—a destination that proves it’s the perfect spot for any season. From waterfall hikes and scenic lift rides to hearty meals and mountain views, this high-country escape delivers adventure, flavor and a touch of surprise. Don’t miss why it’s the ideal road trip destination year round—from summer sunshine to fall color all the way to ski season.
Until next month, enjoy all the flavors of fall!
BRYAN, PUBLISHER
October 2025
PUBLISHER
Gayle Bryan | gayle.bryan@citylifestyle.com
PUBLICATION DIRECTOR
Nikita Hanif | nikita.hanif@citylifestyle.com
PUBLISHER ASSISTANT
Carolyn McAvoy | carolyn.mcavoy@citylifestyle.com
COPY EDITOR
Ashley Elvis
CONTRIBUTING WRITERS
Nikita Hanif, Jessica Crandall Lawrence, Gayle Bryan
CONTRIBUTING PHOTOGRAPHERS
Rebecca Judy, Gayle Bryan, Sam Dean, Todd Bush, Moose Nicholson
Corporate Team
CEO Steven Schowengerdt
COO Matthew Perry
CRO Jamie Pentz
VP OF OPERATIONS Janeane Thompson
VP OF SALES Andrew Leaders
AD DESIGNER Rachel Otto
LAYOUT DESIGNER Antanette Ray
QUALITY CONTROL SPECIALIST Brandy Thomas
Braithwaite McMillian Grimes - Injury Attorneys and Counselors at Law, LLC serves the entire CSRA with more than 40 years of combined experience. Our attorneys are former prosecutors, public defenders, and insurance attorneys that use their experience to help clients find creative solutions to difficult problems and deliver results in Personal Injury, DUI, Criminal, Motor Vehicle Accident, Commercial Trucking, and Nursing Home Neglect or Negligence cases. Attorneys Licensed in SC and GA.
1: Officer Almendarez always has a smile for everyone in The Alley. 2: Robbie Breland, owner of REFT Equipment, had fun hosting trivia at Amp the Alley. 3: Justin Pitts, owner of Palmetto Painting Pros hanging out downtown.
Taste of Aiken
ARTICLE BY NIKITA HANIF | PHOTOGRAPHY BY REBECCA JUDY & MOOSE NICHOLSON
A Collection of Recipes from Local Kitchens that Bring Aiken’s Dining Scene to Life
Ingredients: Winter Vegetable Stew with Farro from
Whiskey Alley
• 2 tbsp olive oil
• 1 large yellow onion
• 2 carrots, peeled and chopped
• 2 parsnips, peeled and chopped
• 2 celery stalks, chopped
• 2 cloves garlic, minced
• 1 small fennel bulb, diced
• 1 small sweet potato or rutabaga, peeled and cubed
• 1 cup farro, rinsed
• tomato paste and diced tomatoes
• kale or chard
• Parmesan, grated
• 6 cups vegetable (or chicken) stock
Instructions
• For the farro, bring a gallon of salted water to a rolling boil. Add 1 cup of farro and stir to prevent sticking.
• Cooking times: pearled farro (2025 mins), semi-pearled farro (3035 mins), whole farro (50-60 mins).
• Heat olive oil in a large pot over medium heat. Add onion, carrots, parsnips, celery and fennel. Sauté until softened, about 7-8 minutes.
• Stir in garlic, sweet potato or rutabaga, and cook for another 2 minutes until fragrant.
• Stir in tomato paste and let it caramelize for 1 minute. Add diced tomatoes, broth, bay leaf, thyme, and rosemary.
• Bring to a boil, then reduce to a gentle simmer. Cook uncovered for 35-40 minutes until farro is tender and vegetables are soft. Add farro to the mixture.
• Stir in kale or chard and simmer for 5 more minutes until wilted. Season generously with salt and pepper.
• Ladle into bowls, sprinkle with parsley and top with Parmesan.
Amaro Crush from Whiskey Alley
Ingredients:
• 1.5 oz Averna Amaro or other dark Amaro
• 0.25 oz Italicus Bergamotto Liqueur
• 0.25 oz fresh lemon juice
• 2 bar-spoons strawberry jam
Instructions
• Add ingredients to the cocktail shaker.
• Shake thoroughly with ice.
• Strain into pre-chilled glass.
• Garnish with a strawberry slice
Creamed Spinach from Prime Steakhouse
Ingredients:
• 1 bag of frozen chopped spinach
• ¾ stick of butter
• 1 onion, diced
• 1 cup garlic, minced
• ½ quart heavy cream
• ½ pound cream cheese
• 1 1/3 cups Parmesan
• Dash of nutmeg
• Salt and pepper to taste
Instructions
• Melt butter in a pot.
• Sweat onions and garlic.
• Add nutmeg and salt and pepper.
• Add heavy cream, cream cheese, and Parmesan. Stir until the cheese is melted.
• Fold in spinach and heat through.
Spiced Pear Old Fashioned from Prime Steakhouse
Ingredients:
• 2 oz Bulleit bourbon
• ½ oz cinnamon syrup
• ½ oz spiced pear liqueur
• Pecan bitters
• Pear peel
Instructions
• Muddle pear peel with bitters.
• Add cinnamon syrup.
• Top with bourbon.
• Put in a large ice cube.
• Stir and garnish with cinnamon stick and star anise
Note:
• To make cinnamon simple syrup, bring 1 cup of sugar, ½ cup of water and 1 tbsp of cinnamon powder to boil. Once sugar is melted, allow it to cool, and it’s ready to serve.
Lobster Tail Risotto with Seared Scallops from The Wildemount
Instructions
Lobster & Stock
• 4 lobster tails (meat removed, shells reserved)
• 1 carrot, diced
• 1 celery stalk, diced
• 1 small onion, diced
• 2 garlic cloves, smashed
• 6 cups of water
• 1 tbsp olive oil
Risotto
• 1 ½ cups Arborio rice
• 1 small sweet onion, finely diced
Method
• 2 garlic cloves, minced
• ½ cup dry white wine
• 4-5 cups lobster stock from above, kept warm
• 3 tbsp butter (cold, cubed)
• ½ cup grated Parmesan cheese
• Salt and freshly ground pepper
Scallops
• 12 large sea scallops
• 1-2 tbsp olive oil
• Salt
1. Prepare lobster stock. Heat olive oil in a medium pot. Add lobster shells, carrot, celery, onion and garlic. Cook until shells turn red and vegetables soften.
2. Add 6 cups of water, bring to a simmer and cook for 30-40 minutes. Strain, discard solids and keep stock warm.
3. Cook lobster meat. Bring a small pot of salted water to a boil. Add lobster tails and cook 3-4 minutes until just opaque. Remove and cool slightly, and cut meat into bitesized pieces. Set aside.
4. Make the risotto. In a large sauté pan, cook diced onion and minced garlic in a little olive oil until translucent.
5. Add Arborio rice and toast for 1-2 minutes, stirring to coat.
6. Deglaze with white wine, stirring until absorbed.
7. Begin adding warm lobster stock ½ cup at a time, stirring constantly. Add more stock as the rice absorbs liquid. Continue until rice is al dente and creamy (about 18-20 minutes).
8. Stir in lobster meat, butter and Parmesan. Season with salt and pepper.
9. Sear scallops. Heat olive oil in a skillet over medium-high heat until simmering.
10. Pat scallops very dry, season with salt, pepper and place in the pan.
11. Sear without moving for 1 ½ to 2 minutes per side until golden brown and just cooked through.
12. Spoon risotto into warm bowls.
13. Top each portion with 3 scallops and garnish with a drizzle of olive oil and sprinkle of fresh herbs if desired.
Elderberry Syrup Tiramisu from The Wildemount
Instructions
Elderberry Espresso Syrup
• ½ cup strong brewed espresso or very strong coffee
• ¼ cup elderberry syrup
• 1 tbsp granulated sugar
Mascarpone Cream
• 2 large egg yolks
• ¼ cup mascarpone cheese
• ½ cup heavy cream, chilled Assembly
• 12-14 ladyfingers (savoiardi)
• Unsweetened cocoa powder for dusting
Method
1. Make the Elderberry Espresso Syrup. In a small saucepan, combine espresso, elderberry syrup and sugar.
2. Heat gently, stirring until sugar dissolves. Let cool completely.
3. Prepare Mascarpone Cream. Set a heatproof bowl over a simmering pot of water (double boiler), whisk egg yolks with sugar until thickened, pale and slightly warm (3-4 minutes). Remove from heat.
4. Fold in mascarpone until smooth. (It helps to lightly whip the mascarpone first- don’t over whip or it will split).
5. In a separate bowl, whip heavy cream to soft peaks. Gently fold into mascarpone mixture until fully combined. Chill until ready to use.
6. Assemble the Tiramsu. Briefly dip ladyfingers one at a time into the cooled elderberry espresso syrup (do not soak).
7. Arrange half of them in the bottom of a small baking dish.
8. Spread the mascarpone cream over the ladyfingers.
9. Repeat with another layer of the dipped ladyfingers and the remaining cream.
10. Smooth the top, cover and refrigerate for at least 4 hours to allow flavors to meld.
11. Dust generously with cocoa powder just before serving.
Vaca Fritz over Tostones from Rhumba
Instructions
• Flank steak
• Bay leaves
• Lime juice
• Garlic
• Onions
Instructions
• Salt
• Pepper
• Olive oil
• Green plantains
1. Add flank steak to a pot of water and bring to a boil. Lower heat to medium-low heat for 1 ½ hours.
2. Strain beef broth and shred meat with fork or fingers.
3. Marinate the meat after cooking it with bay leaves, lime juice, garlic, complete seasoning, onions, and salt and pepper.
4. Pan fry meat with oil, press the meat down with a spatula until the meat is crispy. Flip the meat and repeat the same process.
5. Using green plantains (as green as possible), peel the plantains and slice them 1 inch thick. They will smash better the thicker you slice them between the first and second fry.
6. Take the plantain slice (tostones) and fry them in warm oil until golden brown. Remove the plantain and flatten the bottom of a glass or plate. Return the plantain to the oil until crisp.
7. Top plantain with vaca frita (shredded flank stank), spring with salt and enjoy.
Floridita from Rhumba Ingredients:
• 2 oz Bacardi white
• ¼ oz maraschino liqueur
• 1 oz fresh grapefruit juice
• ½ oz fresh lime juice
• ½ oz simple syrup
• Top off cocktail with grapefruit tonic. Instructions
• Shake all ingredients together and serve in a martini glass or coupe.
Alicia S Kough, AAMS™ Financial Advisor
AIKEN’S DINING DUO
Elevates Flavor
Neon Fig and Electric Eats Redefine Downtown with Inventive Cuisine, Cocktails and Unforgettable Ambiance.
ARTICLE BY NIKITA HANIF | PHOTOGRAPHY BY REBECCA JUDY
Lounge Salmon Nachos, Deviled Eggs and Chili Peanut Shrimp
Neon Fig is the kind of restaurant that makes you feel like you’ve discovered downtown Aiken’s best kept secret, even though half the town has been raving about it for years. Opened in 2022 by co-owners Cecelia Roust and Marvin Sterling III, the eatery quickly became synonymous with elevated brunch served nearly every day of the week. Roust, who worked her way up in the restaurant world from server to General Manager within Southern Cross Hospitality, poured her heart into opening a space that felt both chic and welcoming. Sterling, whose culinary résumé includes Executive Chef positions at Ruth’s Chris Steak House, JW Marriott Riverfront and Treylor Park, leaned into his extensive background to create food meant to be remembered long after your last bite. In fact, diner demand made it clear, just one year in, that brunch wasn’t enough; their loyal patrons wanted more.
Neon Fig responded with grace and gusto, rolling out a dinner service that has become one of Aiken’s must-try evening experiences. Their dinners highlight inventive preparations and incredible attention to detail, all while staying rooted in the charm that diners love. With in-house sauces, dressings handcrafted daily and fresh ingredients sourced with intention, the menu feels like something you’d find in a trendsetting foodie city, not just in your small hometown. Entrees are generous in portion and bold in flavor. Guests rave about pan-seared seafood specials lacquered in rich cream sauces, perfectly cooked steaks, artisan-style sandwiches and seasonal vegetables that are anything but an afterthought. Coupled with attentive service and a spacious, beautiful dining room, dinner at Neon Fig is more than just a meal; it’s a genuinely lovely evening out. On a cooler night, snag a seat outdoors and watch the sunset melt over downtown Aiken while sipping cocktails crafted with as much care as the cuisine. Whether you’re planning a celebration or just need a great dinner spot Thursday through Saturday, Neon Fig delivers in a way that strikes the rare balance of elevated and approachable.
Roust and Sterling aren’t just restaurant owners; they’re hosts and proud supporters of downtown Aiken. With Neon Fig bustling, their
Chef Marvin Sterling
beloved regulars began asking for a new twist– something fun but refined, casual but with a bit of flair, and so Electric Eats was born. Located in the former Aiken Brewery building, Electric Eats is their second concept. Once again, they let their customers’ desires guide them. With its downstairs walk-up bar right in The Alley, it’s perfect for mingling and grabbing drinks with friends. Electric Eats immediately announced itself as a go-to social hub, but the true heartbeat of this new endeavor lies upstairs at The Lounge.
The Lounge at Electric Eats is both a surprise and sanctuary–a spacious, stylish hideaway designed for lingering laughter, cozy conversations and musical moments. The first thing you notice is the vibrant energy quickly followed by a long, handsome bar that anchors the room while clusters of plush chairs, couches and coffee tables invite you to stay awhile. It opens Friday and Saturday at 4 p.m. which makes it ideal for those who want a cocktail-hour escape without sacrificing an early night at home. Sterling’s knack for bold flavor shines through on the Lounge’s thoughtfully curated small plate and appetizer menu, showcasing items that pair perfectly with a rotating selection of craft cocktails and wines. Whether you’re indulging in their Salmon Nachos,
“With its downstairs walk-up bar right in The Alley, it’s perfect for mingling and grabbing drinks with friends.”
Neon Fig Lamb Chops Smoke Chimichurri with Saffron Aioli and Blistered Shishito Peppers
Neon Fig Pork Belly Smokey Romesco with Pickled Shallot and Chorizo Crumble
a decadent charcuterie board or a heartier selection, there’s plenty to graze on while sipping something delicious.
Entertainment is another cornerstone of what makes The Lounge such a standout. There’s an eye-catching stage where local singers and songwriters frequently perform, giving evenings a lively soundtrack. Theme nights and special events, like the much-anticipated open mic night hosted by Patrick Daddario, ensure there’s always something new to experience. Wine lovers will be especially thrilled by the expanded fall wine list and upcoming tastings scheduled to introduce patrons to unique varietals from all around the world.
As Roust and Sterling would tell you themselves, owning two restaurants in downtown Aiken isn’t just about serving food. It is about feeding a community, nurturing a vibrant downtown culture and continually finding new ways to gather people around great meals. Whether you’re craving a refined dinner under twinkle lights at Neon Fig or a laid-back evening of appetizers, cocktails and live music at Electric Eats, there’s never been a better excuse to head downtown and treat yourself. Aiken deserves places that make locals proud to call it home and visitors eager to return, and thanks to Neon Fig and Electric Eats, that’s exactly what’s on the menu.
“It is about feeding a community, nurturing a vibrant downtown culture and continually finding new ways to gather people around great meals.”
Neon Fig Apple Fennel Salad with Mixed Greens, Candied Pecans, Celery Root and Apple Cider Vinaigrette
Grilled Jumbo Shrimp with Coconut Milk Risotto, Charred Brussels Sprouts, Lemongrass Butter Sauce, Roasted Pepitas and Lime
THE POWER OF A SKILLED LOCAL TEAM
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Historic Charm Meets Elegant Dining
A MEMORABLE EVENING AT THE GREEN BOUNDARY CLUB WHERE HISTORY AND HOSPITALITY SHINE
ARTICLE BY NIKITA HANIF | PHOTOGRAPHY BY REBECCA JUDY
Matt Hunter
Prime NY Strip
On a beautiful fall evening, we had the pleasure of joining several of our advertising partners for dinner at The Green Boundary Club in Aiken, SC, and it was an experience that will not soon be forgotten. The Green Boundary Club, with its rich history dating back to 1956, has long been a hallmark of Aiken society. Originally established as a gathering place for members of the prestigious Winter Colony, it continues to embody that same sense of timeless elegance and exclusivity today. Walking through the doors, you immediately feel a part of something special, welcomed into a space that blends Southern charm with sophisticated refinement.
The evening began with cocktails and conversation as laughter and the hum of shared stories floated easily across the tables. The historic setting, with stately architecture and intimate atmosphere, set the perfect stage for a memorable night. The Green Boundary Club has a way of balancing upscale elegance with the warmth of home, creating a rare kind of magic for those who dine there.
Our culinary journey was just as impressive as the setting itself. We started with delicate Tuna Sashimi that melted in your mouth and a Peach Margarita Flatbread that was as colorful as it was flavorful. Entrées showcased the breadth of the Club’s creativity, from perfectly seared Mahi Mahi with saffron rice to a comforting Chicken Marsala served alongside roasted garlic mash and
grilled asparagus. A Prime New York Strip, cooked to perfection, was another favorite at the table, reminding us that classic dishes never go out of style when prepared with such expertise.
Dessert was an event all its own as we indulged in a Sweet Coconut Crème Bombe that was both light and decadent, followed by the Mega Bite Milky Way Cake that had everyone reaching for just one more forkful. These grand finales captured the same spirit of delight that carried throughout the evening-luxurious, yet never pretentious.
Our guests remarked on how much they enjoyed not only the exquisite food but the entire experience of being at the Club. It is clear why membership is so cherished. The Green Boundary offers its members and their families more than just a dining experience, it provides a lifestyle. From elegant dinners to lively social gatherings and family-friendly events, there is always something to look forward to within its walls.
Under the leadership of General Manager Suzanne Sinisgalli, the Club has never been in better hands. Sinisgalli and her remarkable staff ensure that every detail is attended to, every guest feels appreciated, and every visit becomes something truly special. The Green Boundary Club is not just a place to dine but a place to belong.
CONTINUED >
Robbie Breland and Chris Johnson
Sweet Coconut Crème Bombe
Gayle and David Bryan
Peach Margareta Flatbread
Alley Kneece
Russell Turner
Jim and Cynthia Foley
Keyanna Farken
Tuna Sashimi and Peach Margarita Flatbread
Tracy Coakley
Robbie Breland
Taylor Braithwaite, Bradley McMillian and Sam Grimes
Pasta Primavera
Chris and Nicole Johnson
John and Anne Marie McFall
Dr. Rupal Patel
Mega Bite Milky Way Cake
Jordan Anderson and John McFall
Chicken Marsala
Tracy Coakley, Brandi Johnson and Ashley Burkhart
General Manger of the Green Boundary Club, Suzanne Sinisgalli
Ashley, CD, Gayle, Nikita and Rebecca from Aiken City Lifestyle
Kristin Cadavos
Anne Marie McFall
Tyler Stuart and Brent Batton
FREEDOM HOUSE WASH
ARTICLE BY GAYLE BRYAN |
I’ll admit, when I penciled in a “summer weekend in Beech Mountain, NC,” I wasn’t entirely sure what to expect — other than a break from the August heat. Snow? Yeti sightings? A rogue ski patrol still making rounds in July? Instead, after a breezy four-hour drive, we were greeted by a spectacular mountain view and one very serious pizza craving. Thankfully, The Famous Brick Oven Pizzeria came highly recommended and lived up to the hype. Between bites, we caught up with Jimmy Acccardi, whose family has been keeping Beech Mountain visitors happily fed for generations.
Saturday was full throttle in the best way. We carb loaded at Fred’s Backside Deli (the biscuit and gravy-a highlight of the breakfast buffet) and then explored Fred’s General Mercantile — imagine Mast General Store but with more personality and fewer corporate vibes. Next up was Crafts on the Green where local artisans sold everything from mountain art to hand-carved spoons. Feeling empowered by waterproof hiking boots and misplaced confidence, we hit the Buckeye Lake Loop and Falls Trail and earned a flex after navigating the moderate trail all the way to the waterfall and back.
Beech Mountain Resort turns its slopes into a summer playground once the snow melts. Mountain bikers launched themselves downhill with their hair on fire (don’t worry, the lift is built to haul bikes) while calmer souls played disc golf along the ridge. We took the ski lift to the summit, grabbed drinks at the 5506’ Skybar and enjoyed live music by Preston Benfield — adventure level: chill.
Dinner at Alpen Restaurant meant perfectly cooked steaks and zero apology for dessert because hiking counts as cardio. Sunday wrapped with a jaunt through the Emerald Outback, a lush, green trail system that genuinely makes you feel like the Wizard of Oz might appear around the next bend. I dusted off my big camera lenses and happily snapped a few wildlife cameos.
Bottom line: Beech Mountain is a delightful summer surprise where you can mountain bike like a daredevil, hike like a champion, or simply ride the lift and pretend you “do this all the time.” And if it’s this good in August, just imagine it when the fall colors roll in.
At 5,506 feet, Beech Mountain is the highest town in Eastern America and a true four-season playground. Summer brings hiking, biking and cool mountain air, fall delivers stunning color, and winter transforms the slopes into a ski and snowboard haven. Just four hours from Aiken, it’s the perfect high-country escape year-round.
Our goal is a happy,
At Kitfox Pediatric Dentistry, our number one goal is to treat your child so that he or she will look forward to coming to the dentist.
We create a welcoming, fun environment for kids, teens and college students that encourages great dental habits, great teeth, and no worries about going to the dentist.
ARTICLE BY
CLARITY IN COVERAGE
Russell Turner, CMIP, owner of Navigating My Medicare in Aiken, has built a trusted reputation for guiding seniors through one of life’s most important decisions—choosing the right healthcare coverage. With a personalized approach and a deep understanding of the complexities of Medicare, he helps individuals over 65 navigate their options to find the plan best suited to their health needs and budget. His mission is simple yet vital; take the confusion out of Medicare and empower people with clarity, confidence and peace of mind.
CAN YOU EXPLAIN ANY CHANGES THAT MEDICARE RECIPIENTS SHOULD BE AWARE OF BEFORE THE YEAR CLOSES?
The annual Medicare enrollment period begins on October 15 and runs through December 7. If you have Medicare, this is the time to review your plan, because chances are it will change beginning January 1, 2026. These adjustments happen every year because of evolving legislation, and this can significantly impact coverage, premiums and prescription drug costs. Taking the time now to evaluate your options ensures you’re not caught off guard and that you’re positioned with the plan that best fits your needs.
WHAT ARE THE BIGGEST PITFALLS TO AVOID WHEN PICKING A MEDICARE PLAN?
Two of the most common mistakes are choosing the wrong type of plan or spending more money than necessary. What’s right for your neighbor may not be right for you. That’s why I always take the time to sit down with each person and look at the individual needs. For example, you don’t want to choose a plan based on price alone. Many people look only at the monthly premium without considering deductibles, copays or drug coverage.
IS IT
BETTER TO STAY ON EMPLOYER BENEFITS OR SWITCH TO MEDICARE FOR THOSE STILL WORKING OVER 65?
If someone is staying with their employer insurance, the first questions are how much is your current premium and how much is your deductible? In some cases, it’s less expensive to transition into Medicare. The only way to know for sure is to sit down and do a full needs analysis.
WHAT IS SPECIAL ABOUT YOUR BUSINESS NAVIGATING MY MEDICARE?
I’m local, licensed and certified—and my consultations are always free. This is what I do full-time because the need in our community is so great. As we head into the annual enrollment period, it’s the perfect opportunity to compare where you are today with what’s coming in 2026.
