![]() It’s been on the menu since day one and we can’t take it off now.” It’s got potatoes, guanciale, garlic aioli, and we sell a ton of it. Of his signature octopus dish, Kramer says, “It’s the one everyone goes crazy for. Inside the unpretentious dining room, chef/owner Michael Kramer has created a quintessential Italian osteria, and it’s hard to decide between so many creative starters, including the ricotta crostini with truffle honey, the char-grilled octopus or the light-as-a-pillow potato gnocchi. Located on the second floor of Falls Park Place, the wraparound balcony offers a commanding view of Main Street and Falls Park, and houses a 40-foot signature indoor/outdoor bar with shuck-to-order oysters on one end and a sliced-to-order Prosciutto di Parma station on the other. The tantalizing flavors of Northern Italy aren’t the only reason to dine at Jianna. Ĭhef/owner Michael Kramer brings the flavors of northern Italy to downtown Greenville. Walk-ins are welcome, but reservations are highly recommended. Main Street and serves dinner daily, as well as Sunday brunch. ![]() ![]() “It’s still the same recipe as we used on opening day and it still outsells every other dish on the menu.” “It all started with the crab cake,” says Chef Garcia about their cult-worthy top seller. The entrees are a who’s who of Southern specialties, including blackened snapper with butterbean succotash, crispy fried chicken with mac ’n cheese, and crab cakes with a sweet corn maque choux. From there, starters like spicy pimento cheese with crispy pita and pickled okra, crispy fried green tomatoes or a steaming bowl of she-crab soup set the tone for the meal ahead. It all starts with a basket of their signature warm cheddar biscuits to whet the appetite. Under Chef Shaun Garcia, Soby’s New South Cuisine is still turning out traditional Southern dishes with exciting culinary twists. Need an in-state weekend getaway to satisfy your appetite for great food? Look no further than this tasting menu of dining experiences that put #yeahthatgreenville on the culinary map.Ĭhef Shaun Garcia presents the famous Soby’s crab cakes. It truly has been the cornerstone of Greenville’s tourism explosion.” “So many other restaurateurs, chefs and-most importantly-diners, realized the potential that Greenville cuisine had to offer the Upstate. “We were simply at the forefront,” says Sobocinski, who now operates multiple restaurants in the city under his Table 301 group. ![]() Sobocinski laid the groundwork for turning Greenville into an award-winning foodie destination that now boasts more than 150 local restaurants providing a smorgasbord of culinary experiences for hungry (and thirsty) travelers from across the state, nation and globe. More restaurants followed and today, the 10-block stretch of Main Street, with its twinkling lights, inviting storefronts, alfresco dining and pleasant pedestrian flow of locals and visitors, is hard to imagine without Michelin star-caliber cuisine. That began to change in 1997 when Carl Sobocinski, a Clemson architecture graduate with a passion for food, renovated a vacant shoe store and opened Soby’s New South Cuisine. For the latest information, please contact each restaurant.īefore Greenville became one of the most talked-about destinations for foodies-those dedicated souls who travel in search of new and exciting dining experiences-downtown Greenville was, to be frank, somewhat sketchy after dark. Many of the establishments in this story continued to serve customers with curbside takeout and delivery options. When COVID-19 is over and you want to celebrate with a really great meal, try these eight restaurants that put Greenville on the culinary map.Įditor’s note: As this story went to press in the April issue, restaurants across South Carolina were forced to temporarily close dining rooms in response to the COVID-19 pandemic. ![]()
0 Comments
Leave a Reply. |
AuthorWrite something about yourself. No need to be fancy, just an overview. ArchivesCategories |