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The Foodie Issue O C TO B E R 2 02 6

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LIFESTYLE LETTER

Fantastic Food!

October 2026 PUBLISHER

Gayle Bryan | gayle.bryan@citylifestyle.com

October’s Foodie Issue is always one I enjoy. Food is about more than what lands on the plate. It brings people together, gives us a reason to celebrate and often tells us something about the people and places behind it. This month, we meet several people shaping Aiken’s dining scene, then venture across the river for a staycation filled with great food and unexpected adventures. David Meunier has built a career around seeing possibilities others might overlook, from neglected properties to untapped opportunities in a city’s dining scene. With La Parisienne, Neon Fig and the newly opened La Scuderia, he is bringing distinct restaurant concepts to Aiken while laying the groundwork for more. We explore the passion, personal loss and go-big philosophy behind his vision to make Aiken a stronger dining destination. Prime Steakhouse is entering a fresh chapter under the leadership of Area Operations Manager Crystal Richardson and Chef Chad Jajczyk. Together, they are honoring the restaurant’s longtime place in Aiken’s dining scene while introducing new energy, approachable menu options and distinctive offerings such as Australian Wagyu. Their goal is to make Prime not only a destination for celebrations, but a place guests cannot wait to visit again, even on an ordinary Tuesday. At Rhumba, what’s being served goes beyond the menu. Elier and Jessica Alberto have created a lively gathering place where handcrafted cocktails, fresh ingredients and flavorful food come together with live music, brunch and special events. We step behind the bar for one of Rhumba’s popular cocktail classes, a hands-on experience designed for sipping, learning and plenty of laughter. After nearly 30 years in the CSRA, I thought I knew Augusta. A staycation based at the historic Partridge Inn proved otherwise, with delicious discoveries at some of the city’s standout restaurants and adventures ranging from kayaking with donkeys to exploring a delightfully unusual dime museum. We capped it off with a sunset flight over Augusta National and the Savannah River, seeing our neighboring city from an entirely new perspective. Whether you are trying a new restaurant, rediscovering an old favorite or gathering friends for an experience that goes beyond dinner, I hope this issue gives you a few new places to add to your list. More importantly, I hope it inspires you to slow down, pull up a chair and enjoy the people around the table. After all, the best meals are rarely just about the food. See you next month. G AY L E B R YA N , P U B L I S H E R @AIKENCITYLIFESTYLE

P U B L I CAT I O N D I R E C TO R

Nikita Hanif | nikita.hanif@citylifestyle.com P U B L I S H E R AS S I STAN T

Carolyn McAvoy | carolyn.mcavoy@citylifestyle.com CONTRIBUTING WRITERS

Nikita Hanif, Gayle Bryan, Jessica Crandall Lawrence C O N T R I B U T I N G P H OTO G R AP H E R S

Whitney Ray, Gayle Bryan, Bee's Knees Photography

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inside the issue OC TOB E R 2 02 6 | FOOD & D R I N K

24 Featured

24 30 44

Print Prestige Meets Digital Power.

WHY CHOOSE BETWEEN PRESTIGE AND PLACEMENT?

Departments

Prime Reimagined Fresh Energy, Thoughtful Hospitality and an Evolving Menu Shape the Steakhouse’s Next Chapter

Where Experience Begins

Rhumba Creates Memorable Moments One Gathering at a Time

A Taste for Growth

Lifestyle Letter

City Scene

Local Limelight HEALTH + WELLNESS

Must See FOOD + BEVERAGE

Inspired By FOOD + BEVERAGE

House Call HOME + DESIGN

Local’s Choice FOOD + BEVERAGE

Travel Journal TRAVEL

Giving Back LOCAL SERVICES

Chef ’s Selection FOOD + BEVERAGE

Events

Locally Sourced ENTERTAINMENT

David Meunier Combines Food, Real Estate and Vision to help Aiken Thrive

On the Cover Prime Steakhouse’s beautifully plated Oysters Rockefeller offers a delicious glimpse into our Food & Beverage Issue, celebrating the flavor, creativity and memorable dining experiences found throughout Aiken’s vibrant culinary community. Photography: Whitney Ray Photography

With City Lifestyle’s co-branded print + digital packages, your business captures attention wherever our community is looking. Build unmatched local credibility on the page, and drive immediate action online. Ready to double your local reach? Contact your local publisher by scanning below.

OCTOBER 2026

city scene WHERE NEIGHBORS CAN SEE AND BE SEEN

7 6

1: Nikita Hanif and Jessica Alberto at the Vino Voyage. 2: All smiles at the Big Air ribbon cutting! 3: A soft ribbon cutting celebrates Stretch Zone’s new ownership and exciting new chapter. 4: Cassidy Matthews, store manager, and Alicia Brigode, owner, at Stretch Zone’s Sip & Stretch event. 5: Every staff member at Orange Theory always greets you with a smile! 6: Nancy and Jerry Lang enjoyed the Vino Voyage at Absoulute Audio! 7: These two were all smiles at Big Air! Photography by Gayle Bryan, Nikita Hanif and Carolyn Dawn (CD) McAvoy

CONTINUED >

C I T Y SC E N E

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city scene CONTINUED

8: A complimentary stretch in action during Stretch Zone’s Sip & Stretch event. 9: Rebecca and William Stratford, owners of Big Air. 10: Pat and Shayne Tenace hosted an evening in partnership with Rhumba for the Vino Voyage. 11: Jim Tunison tries out Big Air’s mechanical horse at their ribbon cutting. 12: Alicia Brigode, new owner of Stretch Zone, hosts a fun-filled Sip & Stretch event.! 13: Security Federal came out to support Big Air at their Ribbon Cutting! 14: Ready for action at Big Air! Photography by Gayle Bryan, Nikita Hanif and Carolyn Dawn (CD) McAvoy

CONTINUED >

C I T Y SC E N E

OCTOB ER 2 0 2 6 | C I TYL I FE STYL E. C O M / A I KE N

city scene CONTINUED

15: Big Air was a much awaited experience for Aiken’s families! 16 : The Cedar Creek Church Crew had an awesome night with their families at Big Air. 17: A guest enjoys a complimentary stretch during Stretch Zone’s Sip & Stretch event. 18: Sarah Schultz and her family enjoyed Big Air! 19: Mary Ruth and Scott Singer, owners of Orange Theory let us visit for a class! 20: The Orange Theory team is here to assist you on your wellness journey! 21: Elier and Jessica Alberto, owners of Rhumba, were excellent co-hosts of the Vino Voyage! Photography by Gayle Bryan, Nikita Hanif and Carolyn Dawn (CD) McAvoy

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Wagyu Burger

ARTICLE BY NIKITA HANIF PHOTOGRAPHY BY WHITNEY RAY PHOTOGRAPHY

Fresh Energy, Thoughtful Hospitality and an Evolving Menu Shape the Steakhouse’s Next Chapter

Prime Reimagined For years, Prime Steakhouse has held a place in Aiken’s dining scene. It is the restaurant many guests think of for birthdays, anniversaries and special occasions. Now, with new leadership and fresh energy, Prime is embracing its next chapter. At the center of that evolution is Crystal Richardson, Area Operations Manager for Prime and a hospitality professional whose story is rooted in the South. Richardson was born in Augusta and moved to Aiken when she was six. Food was part of her family life. She grew up surrounded by women who loved to cook, learning beside her mother, aunts and grandmother. Before hospitality became a career, the kitchen already felt like home.

M UST SE E | FO O D + BEVERAGE

Oysters Rockefeller

operations. Through every stop, Richardson continued building a philosophy centered on the guest experience. Richardson returned home to be closer to her mother, and the opportunity with Aiken Dining Group felt meant to be. Now, she and Chef Chad Jajczyk are working together to help shape Prime’s next chapter, combining Richardson’s experience in operations and hospitality with Jajczyk’s culinary perspective. Their collaboration is focused on embracing change while respecting what guests love about Prime. Together, they are looking at the menu, the experience and new ways to make the steakhouse feel current, inviting and approachable. They are also excited for Aiken to meet Prime’s new chef and experience the culinary energy being brought into the kitchen. CONTINUED >

Charred Peach Jalapeño Margarita

Her first restaurant job came at only fourteen years old at The Variety Restaurant in Aiken. She started as a host, but curiosity kept pulling her toward the kitchen. She watched, asked questions and learned. That early interest eventually led Richardson to culinary school in Charleston, where she trained and worked in a city known for its food culture. She gained experience under respected chefs and later moved to Columbia, working as both an executive chef and sous chef. Then came a move that changed the direction of her career. Richardson transitioned into restaurant management and quickly discovered that she loved the challenge of building teams, creating strong systems and strengthening brands. “It was a gift being around people who were really passionate about what they do,” Richardson says. “That passion made me a stronger operator, and I want that passion to be contagious.” Her career later took her to Atlanta, where she worked with highend hospitality groups and gained experience in upscale steakhouse OCTOB ER 2 0 2 6 | C I TYL I FE STYL E. C O M / A I KE N

Wagyu Tomahawk and a Cowboy Ribeye

“THAT PASSION MADE ME A STRONGER OPERATOR, AND I WANT THAT PASSION TO BE CONTAGIOUS.”

M UST SE E | FO O D + BEVERAGE

Chef Chad Jajczyk, Alley Kneece and Crystal Richardson

Prime will always have a place for celebrations, but Richardson and Jajczyk want guests to think of the steakhouse beyond milestone moments. The goal is simple. Make Prime a place guests want to visit because it is Tuesday, because they are meeting a friend, or because they want a steak and a memorable evening without needing a special occasion. Richardson and Jajczyk are helping engineer a new menu that remains true to the quality expected from a steakhouse while appealing to a wider range of guests. That could mean elevated classics, approachable favorites and unique ingredients that bring something unexpected to the table. Richardson is especially excited about introducing guests to quality and rare finds, including Australian Wagyu and Kobe-style beef. At the same time, the team understands that a great steakhouse needs variety. A thoughtfully crafted Wagyu burger can share the menu with Prime’s signature steaks, creating another reason to stop in, whether it is a special occasion or simply a night when a great meal sounds right. Guest feedback matters. What people love, what they want more of and what makes them feel comfortable all influence the direction Prime is taking. Richardson does not refer to the people who walk into the restaurant as customers. To her, they are guests, and that distinction matters. She sees every visit as an opportunity to make someone feel welcomed and valued. Whether a guest orders a signature steak, tries something new or stops in for dinner, the experience should feel intentional. Her leadership style is grounded in the same passion that first drew her into restaurant kitchens. It is also shaped by the life she has built outside them. Raised by a single mother, Richardson says she has always been motivated by hard work and by creating opportunities for her own daughter.

That perspective brings something personal to the way she leads, mentors and builds teams. With Richardson and Jajczyk working side by side, Prime’s next chapter is rooted in collaboration. Their shared excitement for what is ahead extends from the dining room to the kitchen, including welcoming a new chef whose ideas and talent will help carry Prime forward. The quality, atmosphere and sense of occasion remain. What is changing is the invitation. Prime is opening the door wider and asking Aiken to see the restaurant in a new way. Not only as the place you visit when something big happens, but as the steakhouse you cannot wait to visit again. Prime Steakhouse is located at 316 Richland Avenue West in Aiken, SC. OCTOB ER 2 0 2 6 | C I TYL I FE STYL E. C O M / A I KE N

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EXPERIENCE BEGINS RHUMBA CREATES MEMORABLE MOMENTS ONE GATHERING AT A TIME ARTICLE BY NIKITA HANIF | PHOTOGRAPHY BY WHITNEY RAY

I NSP IR E D BY | FO O D + BE VE RAGE

This Page: Left- Brooke and Steven Bradley, Right- Steven and Brooke Bradley & Jerry and Nancy Lang Opposite: Elier and Jessica Alberto

From the beginning, Elier and Jessica Alberto knew Rhumba would be about more than food, drinks and cigars. Their vision started as a tapas lounge and developed into a full-service restaurant that also brought memorable experiences to Aiken, a place where dinner could turn into a night out, a celebration could feel extra special and there was always something new on the calendar. That focus on experiences has become part of Rhumba’s identity. Live music, ladies nights, brunch, happy hour, wine events and other special gatherings regularly give guests another reason to stop in. But one event in particular has become a standout favorite, Rhumba’s cocktail classes. Fun, interactive and made for sharing, the cocktail classes give guests a behind-the-scenes look at what goes into creating Rhumba’s signature drinks. Participants do more than sip; they get involved, learning how to build cocktails while enjoying the lively atmosphere that has made the restaurant such a popular gathering spot. At Rhumba guests can call the restaurant anytime and schedule a private cocktail class, making it an easy option for birthdays, girls nights, bachelorette parties or simply an excuse to gather a group of friends and try something different. It is an experience designed to be social, hands-on and, most importantly, fun. CONTINUED > OCTOB ER 2 0 2 6 | C I TYL I FE STYL E. C O M / A I KE N

The quality behind the cocktails is just as important as the experience itself. Rhumba only uses fresh ingredients, and the juices featured in its cocktails are made in house. That attention to freshness brings bright flavor to every glass and allows the team to create drinks that feel just as thoughtful as the food coming from the kitchen. For the Albertos, that combination of quality and connection is exactly what they envisioned when creating Rhumba. Rhumba is a full-scale restaurant where guests can enjoy a meal, order a handcrafted cocktail, catch live music, enjoy a cigar in their outdoor lounge or build a celebration of their own. Even weekends are getting more flavorful, with Saturday brunch giving guests another way to experience Rhumba in a relaxed setting. Happy hour adds another reason to gather, while recurring experiences such as the Vino Voyage continue to bring something exciting and unexpected to the schedule.

This Page: Left- A delicious margarita, Right- Cameron al Ajillo, Bottom- Sliders, croquetas and empanadas Opposite: Jarod Lang, Madison Hall and Jessica and Joel Reeves

I NSP IR E D BY | FO O D + BE VE RAGE

CONTINUED >

OCTOB ER 2 0 2 6 | C I TYL I FE STYL E . C O M / A I KE N

A cocktail class in full swing!

Guests hoping to stay in the loop can visit Rhumba’s website, where a monthly calendar highlights upcoming events and gives everyone a chance to plan their next night out. Rhumba is also expanding beyond the restaurant with catering, allowing the team to bring its flavors and hospitality to events throughout the community. It is another natural extension of the Albertos’ original goal, creating experiences that bring people together. Whether you are planning a milestone birthday, rounding up friends for an evening of enjoyment, celebrating a bride-to-be

I NSP IR E D BY | FO O D + BE VE RAGE

or simply looking for something different to do in Aiken, Rhumba offers a reason to make the night feel like an occasion. It is the kind of place where an ordinary evening can quickly become the story your group is still reminiscing about together days later. For these dynamic business owners, events were never an afterthought. They were part of the plan from day one. Today, that vision continues to grow, one cocktail class, brunch, or celebration at a time. Rhumba is located at 321 Richland Avenue West in Aiken, SC.

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H OU SE CA LL | HO M E + DE SIGN

In Tracy Strobel’s peaceful Aiken County home, azure tile washes across the primary bathroom like a deep, tranquil pool. A patterned blue accent wall lends the room an artful focal point. Glossy subway tile wraps the remaining walls in saturated color. Underfoot, petite penny tile offers gentle texture and graceful drainage. A custom bench and neatly

“We offer a niche that Aiken really doesn’t have. We can come in and truly do your whole project. We’re licensed and we’re bonded. The most rewarding part of this is when our clients tell us, ‘Our expectations were blown away.’” placed ledge complete the shower. This space for everyday rituals has been reshaped into something akin to a luxury spa experience. The shower’s meticulous design reflects Big Trimming’s mastery in finish carpentry. Crisp grout lines and precisely fitted transitions create an enveloping feeling of order. These skills stretch back to owner Chris Timmons’ teenage years when he began learning the intricacies of the trade. Chris launched Big Trimming in 2005 and built the company around an exacting attention to detail. His wife, Lauren, later brought organizational expertise and a natural eye for design. They have since grown the business into a comprehensive remodeling company.

Big Trimming can convert kitchens and bathrooms, construct additions and complete whole-home renovations. Much of the work is completed in-house, ensuring the original vision permeates through every stage of a project. “If somebody has a Pinterest board or inspiration pictures, we have the skill set to make that happen in their house,” Chris says. This blend of construction knowledge and design insight is evident throughout Tracy’s nearly 30-yearold home. Indulgence takes a subtle form in the kitchen. Natural light spills across an expansive island crowned with an oversized butcher-block countertop. A dedicated CONTINUED > OCTOB ER 2 0 2 6 | C I TYL I FE STYL E. C O M / A I KE N

beverage center with its own full-size refrigerator and counter space keeps everything from coffee to sparkling water enviably organized. The room feels effortless while it is sumptuous to view. Tracy, Lauren and Chris collaborated to rethink not only how the home looked but how it functioned. “We were really a partnership,” Tracy says. “This remodel was a mix of my preconceived ideas and thoughts, but they also contributed a great deal. When I was open to their recommendations and creativity, it really paid off.” Tracy discovered Big Trimming in the pages of Aiken City Lifestyle while searching for professionals she could trust with the sweeping renovation. She had owned the equestrian property for four years but waited until moving from Ohio to begin remodeling the home, which sits on a beautiful spread of 80 acres. Now in her mid-50s, Tracy wasn’t merely interested in a fashionable renovation but one that would offer ease and longevity. That goal aligned with Big Trimming’s approach. Rather than applying a standard template, Lauren and Chris consider how clients live and how their needs may evolve. Big Trimming remodeled every room. The late1980s house that once felt cramped and dim now boasts sweeping windows that frame views of gently grazing horses. “She wanted a neutral palette with a soft, warm green, so we carried that green and natural wood throughout the house,” Lauren says. When a standard supplier could not fabricate a butcher block large enough for Tracy’s kitchen island, Lauren searched beyond the company’s customary vendors and found an Ohio craftsman capable of creating it. The finished piece embodies Big Trimming’s willingness to pursue a singular idea rather than dilute it for convenience. This versatility allows Big Trimming to move between structural changes and fine details without losing sight of the larger vision. “We do everything from start to finish, even the dirt work,” Chris says. The transformation is so organic that one recent visitor asked Tracy whether the house was new construction. That seamlessness speaks to the balance Lauren and Chris bring to their projects. Together, they aim to create homes that are stunning and aptly functional. One of Big Trimming’s most requested projects in Aiken is creating a more accessible bathroom. Many clients are replacing oversized garden tubs and cramped fiberglass shower units with low-threshold options. Level floors and more usable shower spaces Jon Salazar, CJ Timmons and Chris Timmons

H OU SE CA LL | HO M E + DE SIGN

Jon Salazar and CJ Timmons

“If somebody has a Pinterest board or inspiration pictures, we have the skill set to make that happen in their house,” Chris says.

allow homeowners to remain comfortable in their homes as differing needs arise. Kitchens are another popular focus. Clients frequently ask the company to bring in more natural light, incorporate soft-close drawers and improve a room’s overall flow. Even when an existing footprint remains unchanged, Lauren and Chris can reconfigure spaces around the homeowner’s habits. “We offer a niche that Aiken really doesn’t have,” Chris says. “We can come in and truly do your whole project. We’re licensed and we’re bonded. The most rewarding part of this is when our clients tell us, ‘Our expectations were blown away.’”

Big Trimming looks to remain a family-owned business for years to come. Chris and Lauren’s children are already becoming part of the work on various job sites. “Now my kids want to do it, so it’s really, truly family,” Chris says. “My son is probably going to take this over one day.” To learn more about Big Trimming, visit bigtrimming.com, call 706-799-5819 or follow @bigtrimmingllc on Facebook. Homeowners interested in renovating can contact the team through its website or by phone to schedule a complimentary estimate and discuss their goals, ideas and specific project needs.

OCTOB ER 2 0 2 6 | C I TYL I FE STYL E. C O M / A I KE N

MAKE THIS SUNDAY THE BEST ONE YET There’s no better way to start the week than with friends. NewSpring Church is a multi-generational church that gathers every Sunday in Aiken and online. We come from all over and have something for everyone. No matter where you settle in South Carolina, you'll find a friend or neighbor at one of our 13 campus locations. Find out more about our beliefs and see the exciting things available for children, teens, and adults at www.NewSpring.cc.

NewSpring Church Aiken Campus www.NewSpring.cc Sundays at 9:15am & 11:15am @newspringchurch /NewSpring

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OCTOB ER 2 0 2 6 | C I TYL I FE STYL E. C O M / A I KE N

Dav id Meunier C om bi ne s Food, R eal Est ate and Vis ion to h elp Aiken Th rive

A TASTE FOR GROWTH

ARTICLE BY NIKITA HANIF | PHOTOGRAPHY BY WHITNEY RAY PHOTOGRAPHY

For David Meunier, the restaurant business has never simply been about what is served on the plate. Creating delicious food is a passion for him, but it is also about transforming spaces and giving people another reason to enjoy the city around them. That philosophy has followed Meunier across decades, continents and 54 restaurant openings, most recently La Scuderia in Aiken. Meunier grew up in Switzerland near Burgundy, surrounded by food and hospitality. His father owned restaurants, and by 15, Meunier was attending culinary

Neon Fig

LOCA L’S CH OICE | FO O D + BE VE RAGE

school in Switzerland and France. He wanted to own the restaurant, shape the concept and create the experience. At 18, he opened his first restaurant in 1984. His career eventually took him through Los Angeles for three years, Miami for twenty-two and New York for three. He developed a reputation for seeing potential in overlooked properties, describing his approach as turning eyesores into assets. “I can look at a neglected building or property and see something different from what is physically in front of me,” Meunier says. “I’m interested in what it could become.” Aiken entered his life through horses. A polo connection brought him to the area, and in 2019 he purchased his first property here. What began as an interest in 10 acres became 100, and his investment continued to expand. Today, Meunier’s restaurant footprint in Aiken includes La Parisienne, Neon Fig and La Scuderia. For Meunier, each restaurant is intended to offer something different while contributing to the broader dining culture he hopes Aiken can build. After losing his son, Meunier says his perspective changed dramatically. Time felt more precious, and his desire to build things with meaning intensified. This is what largely motivated him to help out Neon Fig when they hit a rough patch and were about to close. He describes himself simply— blunt, candid and direct. “I’ve never been very good at pretending to be somebody I’m not,” he says. That directness can make him demanding. He expects a great deal from others but says he expects even more from himself. He points to friendships that have lasted decades and employees who have worked alongside him for 20 or 25 years. “If somebody is loyal, works hard and does what they say they’re going to do, I have tremendous respect for that person,” he says. “I will go to the moon for them.” His drive was not built only through success. Meunier remembers periods when money was scarce. In 1993, he recalls having to choose between food for his dog and cigarettes for himself. Two years later, with his wife six months pregnant, he checked an ATM on Sunset Boulevard and discovered they had only $72 left. Today, those memories shape how he views what he has built. He and his wife raised five children while building businesses through financial uncertainty, successes and losses.

David Meunier at La Scuderia

“I can look at a neglected building or property and see something different from what is physically in front of me,” Meunier says.

CONTINUED >

La Scuderia OCTOB ER 2 0 2 6 | C I TYL I FE STYL E . C O M / A I KE N

“Instead of fighting over the existing pie, we can make the pie bigger,” he says.

Neon Fig

LOCA L’S CH OICE | FO O D + BE VE RAGE

“I don’t take what I have today for granted,” he says. After his son’s death, Meunier established a foundation that helps families who have lost a child, assisting with financial burdens that arrive alongside unimaginable grief. He has also worked with B.R.A.K.E.S., Be Responsible And Keep Everyone Safe, an organization created after its founder lost two sons in a car crash. Through that work, approximately 400 young drivers received advanced defensive-driving education last year. His newest restaurant, La Scuderia, is part of a larger vision built around one question he asks himself: What is Aiken missing? Rather than duplicate concepts already thriving in town, Meunier wants to introduce spaces that feel distinct. Upcoming plans include La Mer, focused on fish and seafood; Las Vacas Gordas, an Argentinian-inspired steakhouse; and Fox and Hound, envisioned as a true English pub. He does not see those restaurants simply as additional competition. He sees them as additional reasons for people to choose Aiken. “Instead of fighting over the existing pie, we can make the pie bigger,” he says. Aiken is already known for its equestrian culture, historic charm and growing healthcare presence. Meunier believes food can become another part of its identity. The stronger and more varied the restaurant scene becomes, he says, the more likely visitors are to make Aiken a destination.

La Parisienne

They may come for dinner, he says, but then shop downtown, attend an event, stay overnight and return with friends. That broader thinking is where Meunier’s restaurant experience and real estate background meet. He is interested not only in what happens inside a building, but what it contributes to the surrounding community. La Parisienne, Neon Fig and La Scuderia are the current expression of that philosophy, while La Mer, Las Vacas Gordas and Fox and Hound represent what he hopes comes next. Together, they reflect his effort to give residents more choices and visitors more reasons to stay. There is also a personal motive. “I want to enjoy the city where I live,” Meunier says. “I want my wife, my family and my friends to have interesting places to go.” After decades in hospitality and development, Meunier says he is motivated by a need to create, improve and leave something better than he found it. His motto remains uncomplicated: go big or go home. It is a phrase that captures both his personality and his approach to Aiken. He knows not every project will work and not every person will agree with him. But he would rather think ambitiously, take a chance and learn from failure than wonder what might have happened if he had not tried. “If years from now someone can look at a building, a restaurant, a neighborhood or a part of Aiken and say, ‘That place is better than it was before,’” Meunier says, “I’ll be happy with that.”

La Parisienne

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A Staycation Surprise

I have lived in the CSRA for nearly 30 years, many of them on the other side of the Savannah River. So when I was invited to spend a few days exploring Augusta, just 20 minutes from my home in Aiken, my first thought was, “Been there. Done that.” In fact, when I was asked what I might like to do during our staycation, I struggled to come up with an answer. I thought I already knew Augusta. As it turned out, I had barely scratched the surface.

A bird’s-eye view of J. Strom Thurmond Dam from 2,000 feet.

T R AV E L J OU R N A L | TRAV E L

ARTICLE BY GAYLE BRYAN | PHOTOGRAPHY BY GAYLE BRYAN & DESTINATION AUGUSTA

A rare aerial view of Augusta National Golf Club.

The historic Partridge Inn, known for its sweeping verandas, served as our staycation home base.

Where We Stayed

Augusta after dark from Six South Rooftop Bar atop the Partridge Inn.

The Partridge Inn served as our home base. Perched on a hill overlooking the city, the hotel began as a private residence in the late 1800s and officially opened as an inn in 1910. Over the decades, it became one of Augusta’s bestknown gathering places, welcoming presidents, celebrities and generations of visitors. Following an extensive renovation, it reopened in 2015 as part of Hilton’s Curio Collection, pairing modern updates with the Southern character that has long made it an Augusta landmark. Its sweeping verandas, historic details and hilltop views made it a fitting place to experience a familiar city from a visitor’s perspective. CONTINUED > OCTOB ER 2 0 2 6 | C I TYL I FE STYL E. C O M / A I KE N

What We Ate Since this is our Foodie Issue, it only seems right to begin with the food. Our first dinner was at 8595 Restaurant and Bar inside the Partridge Inn. It had been more than a decade since I had dined at the hotel and apparently, I had been missing out. We bent the staycation rules a little and invited our daughter, son-in-law and his parents to join us. It was our only chance to celebrate her 30th birthday before the youngsters jetted off to Hawaii. The fried chicken was the standout: crispy, flavorful and absolutely delicious. The next morning, I slipped away to Trellis Coffee Bar for an iced chai and a freshly baked pastry before our first full day of exploring.

David and his very empty breakfast bowl with Brunch House coowner Ashley Brown.

Trellis Coffee Bar was my morning stop for an iced chai and freshly baked pastry.

Strawberry Stuffed French Toast arrives at the table at The Brunch House of Augusta.

T R AV E L J OU R N A L | TRAV E L

Lunch took us to Finch & Fifth, where I ordered the pastrami sandwich and David chose the burger. I am usually the better orderer, but I had to give him this one. His burger was outstanding and left me with more than a little plate envy. Dinner that evening took us to Abel Brown, where I ordered the shrimp and grits and David chose a tomahawk chop that was ridiculously large and equally delicious. I sampled a few bites of his, of course, but was just as happy with my own choice. For dessert, I went a little off-brand and ordered the Pavlova. After all that food, I needed something light. David chose the Blondie Brownie, which was exactly on-brand for him. The dining portion of our staycation came to a delicious close at The Brunch House of Augusta, a downtown jewel I somehow knew nothing about. I ordered the Strawberry Stuffed French Toast, while David chose the Garden City Breakfast Bowl, best described as an omelet over yellow stone ground grits, then took it to another level with sausage gravy. If you visit on a Saturday or Sunday, make reservations. This jewel is no secret to Augusta’s brunch crowd.

A tempting spread of beautifully plated dishes at Abel Brown Southern Kitchen & Oyster Bar. CONTINUED >

OCTOB ER 2 0 2 6 | C I TYL I FE STYL E . C O M / A I KE N

What We Did

Peter Excho, owner of Pexcho's American Dime Museum.

With our appetites well taken care of, it was time to explore Augusta beyond the table. Our first adventure was a guided kayak tour to Stallings Island, and this one was right up my alley. Camera in hand, I was ready to photograph the donkeys and any other wildlife we encountered along the way. The donkeys wandered to the water’s edge and happily accepted carrots and bananas while we remained in our kayaks. As the photos show, they were not shy. Beyond its charming residents, Stallings Island is a protected archaeological site where some of North America’s earliest pottery was discovered. The National Historic Landmark is closed to foot traffic, while its donkeys and goats help keep the vegetation under control. Next came a private tour of Pexcho’s American Dime Museum, an experience unlike anything I have encountered. Owner Peter Excho is deeply committed to preserving the nearly forgotten history of dime museums, which offered affordable entertainment, curiosities and live performances beginning in the 1800s. He led us through his collection of oddities while sharing colorful stories about P.T. Barnum and the unusual performers who once made their livings on dime-museum stages.

Our ride for a sunset aerial tour of Augusta. Small plane, big views and one unforgettable evening!

Gayle Bryan pauses just above the dam during the return paddle from Stallings Island.

“You wouldn’t happen to have another carrot in there, would you?”

T R AV E L J OU R N A L | TRAV E L

Our final and most memorable adventure was a sunset aerial tour with Augusta Aviation. David and I were both a little apprehensive about climbing into such a small plane, but once we were in the air, the nerves quickly gave way to amazement. We flew over Augusta National, perhaps the best view you can get without a Masters badge, then followed the Savannah River to J. Strom Thurmond Dam and back. We even spotted our church from above, all against the backdrop of an incredible sunset. It was the perfect finale to our Augusta staycation.

“Our final and most memorable adventure was a sunset aerial tour with Augusta Aviation. David and I were both a little apprehensive about climbing into such a small plane, but once we were in the air, the nerves quickly gave way to amazement.”

Where We Stayed

The Partridge Inn | 2110 Walton Way | (706) 737-8888

Where We Ate

The Augusta Canal Headgates and Savannah River beneath a soft evening sky. OCTOB ER 2 0 2 6 | C I TYL I FE STYL E . C O M / A I KE N

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A Cle a ner A i ken St a r t s Here Clean Up Aiken Calls on Volunteers to Protect the Community and Change Habits for Good

G IV IN G BAC K | LO CAL S ERVICE S

That help is needed now more than ever. Since beginning, Clean Up Aiken volunteers have collected approximately 3,700 bags of litter. A single cleanup may produce 50 bags, while one 6.2 mile effort collected 225. Beer cans, liquor bottles and fast food trash are common, with rural roads and busy corridors such as Whiskey Road facing persistent litter. “We need your help,” Lang says. “Volunteers are our biggest need right now.” The organization is expanding its focus on education with young people. By reaching students early, Clean Up Aiken hopes to break the cycle of littering and reinforce the idea that caring for the community is everyone’s responsibility. That can start simply. Take trash home. Keep your property clean. Never throw anything from a vehicle. Aiken is a large county, and there is plenty of ground to cover. More hands can make a difference. Learn more about this incredible undertaking, volunteer or support the mission at www.cleanupaiken.org.

ARTICLE BY NIKITA HANIF

Clean Up Aiken began with a simple idea, gather people together and make the community cleaner. What started through the efforts of Marianne Yost has grown into a nonprofit focused not only on removing litter, but also on education, awareness and shared responsibility. Co-Directors Jerry Lang and Kic Young first met at a Clean Up Aiken gathering at Newberry Hall in 2021. Both were newer residents of Aiken, and were looking for ways to give back to the community they call home. When Yost asked them to help carry the organization forward, they said yes. From there came months of groundwork. Cleanup Aiken became a 501c3 organization, built a board, developed a website and created a model designed to make community cleanups simple for schools, businesses, civic groups and organizations. Clean Up Aiken handles the planning, maps the roads, provides supplies and gives a safety briefing. Volunteers simply show up ready to help.

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maple pumpkin parfait

A FALL-INSPIRED MAPLE PUMPKIN GRANOLA WITH PUMPKIN YOGURT ARTICLE BY ALYSSA LAVY, MS, RD, CDN, CPT

4. Line a large baking sheet (9 x 13 inches works well) with parchment paper and spray with nonstick cooking oil spray. Transfer oats to baking sheet and spread in a thin, even layer. 5. Bake in oven for 1 hour, mixing at 30 minutes and 45 minutes. 6. Remove oats from oven briefly. Add pumpkin seeds, chopped walnuts, cinnamon, pumpkin pie spice and remaining ¼ C pure maple syrup. Mix with a spatula and return to oven to bake for another 30 minutes, mixing halfway through. Remove from oven and allow to cool for 5 minutes before using a spatula to transfer to container. Do not wait too long to transfer granola as it can stick to the parchment paper as it cools.

maple pumpkin granola

(Yields approximately 4.5 cups or 18 – ¼ C servings)

ingredients:

• 2 ½ C rolled oats • 1 C pumpkin seeds, hulled • ½ C unsalted walnuts, chopped • 2 Tbsp canned pumpkin puree (Note: the only ingredient should be pumpkin – this is different than pumpkin pie filling) • 1 Tbsp water • 2 Tbsp avocado oil or vegetable oil • ½ C pure maple syrup, divided into 2- ¼ C servings

• • • • •

2 tsp pure vanilla extract 1 tsp ground cinnamon 1 tsp pumpkin pie spice ¼ tsp salt Nonstick cooking oil spray

pumpkin yogurt

(Yields approximately 1 C yogurt)

ingredients:

• ¾ C plain Greek yogurt of choice • ¼ C canned pumpkin puree • ¼ tsp cinnamon • ¼ tsp pure vanilla extract • 1 ½ tsp honey

granola directions:

1. Preheat oven to 250 degrees Fahrenheit. 2. Combine canned pumpkin, water, oil, vanilla extract and ¼ C maple syrup) and mix until well combined. 3. Add rolled oats and salt to wet ingredients and mix until oats are evenly coated.

C HE F ’S SE LE CT ION | FO OD + BE VE RAGE

yogurt

directions: 1. Combine all yogurt ingredients in a medium sized bowl. Top with a handful of the maple pumpkin granola, serve immediately and enjoy! Note: This granola can be stored in an airtight container and stored in a cool, dry place for up to 1 week. While this granola is made with gluten free ingredients, I recommend using certified gluten free ingredients if needed . Yogurt can be made with a suitable dairy-free alternative if you need this recipe to be dairy-free and the honey can be swapped for pure maple syrup to make the dairy-free yogurt recipe suitable for a vegan diet. The granola and the yogurt can each be enjoyed on their own, but they complement each other so nicely! This Maple Pumpkin Granola Parfait is a perfect way to celebrate autumn’s most famous flavors in a nutritious way! Pumpkin, maple syrup and warm spices, such as cinnamon and pumpkin pie spice, give cozy vibes that are traditionally found in baked goods this time of year. However, while pumpkin bread, muffins, cookies and other fall flavored baked goods are certainly delicious and should be enjoyed, this Maple Pumpkin Granola Parfait provides the satisfaction of those fall flavors in a lighter way, while providing ample protein and fiber. It is the perfect, slightly sweet and balanced way to start the day – or to enjoy anytime! Website: alyssalavy.com Instagram: @alyssalavyrd

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OCTOBER 2026

events A S E L E C T I O N O F U P C O M I N G LO C A L E V E N T S

O C TOBE R 3 RD

Atomic City Festival 201 Pine Hill Ave | 10:00 AM Make a day of it with a lively community festival featuring local vendors, artisans, food trucks and a showcase of vintage cars, Jeeps and Broncos. Families can enjoy games, activities and entertainment before settling in for an evening fireworks finale. O C TOBE R 3 RD

Annual Sassafras Festival Burnettown Municipal Building | 9:00 AM Head to Burnettown for a day of family fun at the Annual Sassafras Festival. Browse food and craft vendors, enjoy a lively parade and live entertainment, while kids can make the most of inflatables, a trackless train, magic show and pony rides. O C TOBE R 3 RD

Leon Everette's Fried Green Tomato Festival 157 West Frontage Road | 12:00 PM Gather for a day of live music, local vendors, homemade crafts, food and plenty of fried green tomatoes. Families can enjoy bouncy houses, a dunking booth, games, drawings and giveaways while supporting Faith Community Fellowship Church and Bible Deliverance Temple. O C TOBE R 2 3 RD

Witch's Brew Event & Cocktail Class Rhumba Rum & Cigar Lounge | 6:00 PM Step into the spooky season with a Witch’s Brew evening featuring a tarot reader, fall-inspired cocktail classes at 6:00 PM and 7:30 PM, and festive bites and cocktail specials throughout the day. Wear a witch’s hat to receive a complimentary Witch’s Brew cocktail. RSVP at 803-226-0014. O C TOBE R 3 1 ST

Aiken Fall Steeplechase 2020 Richland Ave E | 8:00 AM Race day brings the excitement of championship steeplechase racing to Aiken, along with tailgating, live music, contests and family-friendly activities. As the National Steeplechase Association’s final race of the season, the event determines the top trainer, rider and horse of the year. O C TOBE R 3 1 ST

Halloween Party 187 Chime Bell Church Rd | 6:30 PM Party the night away at Southern Shows’ Halloween celebration at the Big Red Barn. Guests ages 30 and up can enjoy food, dancing, a cash bar and costume prizes throughout this festive adults-only evening.

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FAIR FUN Returns Food, Rides, Shows and Traditions Fill Aiken’s Unforgettable Fair Days ARTICLE BY NIKITA HANIF PHOTOGRAPHY BY WESTERN CAROLINA STATE FAIR

The Western Carolina State Fair returns with the kind of classic fall fun that brings families and friends together year after year. From the glow of midway rides to the smell of funnel cakes, corn dogs and other fair favorites, every visit offers something worth savoring. Beyond the food and rides, the fairgrounds stay busy with entertainment for all ages. Guests can catch live music on the Community Stage, agricultural shows in AgLand, high-flying performances, animal attractions, demolition derby action and rodeo excitement. Special theme days also add extra reasons to visit, whether you are planning a budget-friendly ride night, bringing the whole crew on Carload Monday or stopping by simply to satisfy a fair-food craving. The best part may be the variety. One evening can include dinner from a favorite vendor, a few spins on the rides, a live performance and a walk through the livestock exhibits. With traditions around every corner and something different happening daily, the Western Carolina State Fair remains one of Aiken’s favorite ways to celebrate the season together. It is a celebration of community, nostalgia and the joy of making memories together each fall.

Event Schedule: Oct. 16: Opening Extravaganza, gates open at 5 p.m. Oct. 17: Gates open at noon. Oct. 18: Demo Derby, 4 p.m. Oct. 19: Carload Monday, $70 per car. Oct. 20: $15 unlimited rides. Oct. 21: We Care Wednesday. Oct. 22–23: Foodie hours, 11 a.m.–2 p.m., free admission. Oct. 24: Rodeo, 7 p.m. Oct. 25: Last Blast, rodeo 4 p.m.; senior and church bulletin specials available for eligible fairgoers.

LOCA LLY SOU R CE D | EN T E RTAIN ME N T

Cedar Creek Church Sundays at 9:00 AM & 11:00 AM Come discover a gospel-centered church where people gather each week to worship, learn from God’s Word, and grow deeper in their relationship with Jesus. There’s a place for your whole family. Engaging Worship & Biblical Teaching Kids Ministry | Birth–5th Grade Special Needs Ministry | Children & Adults

Student Ministry | Middle & High School Sundays: Student Small Groups at 9:00 AM Worship at 11:00 AM Wednesdays: Student Worship • 6:30–8:15 PM

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