Restaurants will offer special prix fixe menus showcasing the best of their cuisine. Restaurant Week gives food lovers the opportunity to experience special lunches and dinners in Greenville’s casual and high-end restaurants.
Participating restaurants and their menus can be found online at Restaurant Week Greenville. Restaurants tend to fill up quickly, so reservations are recommended where accepted.
If you haven't gone yet, you're truly missing out on Stella's Southern Bistro in Simpsonville, SC. Restaurant Week is a great opportunity to sample their locally sourced dishes that are made from the heart. Paired with an extensive wine selection and incredible service, it's well worth the short drive.
Citrus Marinated Grilled Calamari (GF) Heirloom tomato & charred corn salad with citrus herb vinaigrette.
If you weren't a calamari lover before, you will be now. This dish will make you into a believer!
Seared Carolina Mountain Trout & SC Wreckfish Croquette (GF) Rice grit, field pea & heirloom tomato pirlau, pole beans, charred tomato basil butter.
We're all about the trout. Hands down our favorite dish. Bottle that sauce and call it a day.
Sticky Toffee Bread Pudding Topped with a praline mousse and toffee crunch.
Definitely a highlight on the Restaurant Week menu is the Tater Tots & Pimento Cheese Fondue. While they may look like school-issued tater tots, they are actually cooked perfectly with a crunchy outside and a warm, soft center. Paired with a pimento cheese fondue dipping sauce; it elevates the ordinary to extraordinary.
While Southern Culture is already know for their fantastic "Big Mama's Meatloaf" and BBQ Brisket, this is your chance to give the Sweet Tea Salmon a try. The salmon is cooked to flaky perfection and let's face it, you can never go wrong with fried green tomatoes and braised collard greens.
Restaurant Week is the perfect chance to check out the newest Stella's Greenville location and experience great food with gracious service.
House Cured Salmon (yes, they really cure it in-house for 50 hours) with citrus supremes, radish, cucumber, confit Crescent Farm tomato, whole herbs and marinated mushroom salad served along side a spiced yogurt (GF).
Say HELLO to the Bourbon Aged Pork Loin with crispy pork belly, field peas, charred peppers, local arugula, mustard-basil jus (GF).
Tender and cooked to perfection with a slightly pink center, the mustard-basil jus complements the pork as does the wonderful assortment of local vegetables.
And what better way to end our Restaurant Week adventure with house-made white nectarine ginger sorbet.
Get out there Greenville and show the love by supporting your locally owned restaurants!