Since 1950, Spero Contis’s family has prepared an eclectic array of Greek and American casual classics to share with the greater Greenville community. Today, the kitchen staff at each of Spero's Pete's Original's two locations starts the day by brewing coffee and flipping blueberry pancakes and omelets filled with feta cheese or philly steak. At lunch and dinner, their tender gyro meat tops greek salads and fills pita bread. Pimientos, chili, and jalapeños are layered in the 1950s original burgers, so named for both their persistence on the eatery’s menu and their resemblance to Sputnik. For easy meals and parties at home, Spero's Pete's Original also caters throughout the area.
Karrie and Glen Daze, the husband-and-wife team behind The Buttercream Bakehouse, whip up artisanal desserts with custom decorations. Inspired by visits to the quaint patisseries of Paris, the duo crafts cakes for all occasions in flavors such as Southern red velvet—a deep-red cocoa cake base infused with cream-cheese filling and smeared with vanilla buttercream. Using a chocolate cake cupcake as a base, Karrie and Glen paint artistic Snickers cupcakes with chocolate-buttermilk buttercream frosting, Snickers crumbles, caramel, and nuts. The couple also crafts pies, tarts, and cheesecakes, and a lunch menu replete with paninis, soups, and croissants.
A restaurant with two faces, Corporate Deli and Yia Yia's "at night" aim to sate cravings for Greek flavors at lunch, dinner, and catered events. Deli pros construct 11 specialty sandwiches to anchor lunchtime meals and whip up beef tenderloin hoagies, quesadillas, and melts. Catering brings the in-house recipes to work, weddings, proms, and special occasions, where skilled staff members set up mobile meals. At night, the staff wraps the building in a cocoon of pita to transform it into Yia Yia's, a Greek restaurant that battles hunger with the assistance of succulent kebabs and traditional family recipes made from scratch.
The Deli at Pelham Falls enlivens mealtimes with mouthwatering breakfasts, hearty sandwiches, and fresh, wholesome salads. Like the nearby wormhole to Manhattan, the deli's menu of tangy Reubens, pastrami on rye, and roast-beef clubs brings an authentic piece of New York City to the local area. Morning feasts of french toast or three-egg omelets greet the day with melty cheese and creamy pats of butter. Along with grilling juicy burgers and amply stuffed sandwiches, the Deli at Pelham Falls equips corporate lunches and gatherings with catered Boar's Head lunches, savory breakfasts, or meaty deli buffet platters.
The menu at Chicora Alley fuses the sweet, tangy flavors of the Caribbean with the smoky, savory flavors of the South, resulting in a collage of tropical plates and down-home favorites. The vibrant flavors of the menu encourage guests to mix and match cuisines—start with an appetizer, then dig into one of mom's cream cheese chicken enchiladas or a black Angus shredded brisket taco, with 7 different salsas to choose from. On weekends, Chicora Alley offers a Sunday brunch with a variety of items, such as huevoes rancheros, breakfast burritos, and country breakfast.
The kitchen dishes out classics such as jerk chicken with fried plantains, but also cooks up unique creations. The shrimp burrito, for example, wraps eggplant, plantains, spinach, goat cheese, and jerk shrimp in a massive tortilla. Even the sauces constitute intriguing combinations, boasting names like ketchupeno and honey butter, a sweet spread that has to be painstakingly churned from honeybee milk. The restaurant's penchant for unexpected pairings even affects the live entertainment. On any given night, performances by bands range from Caribbean reggae to Southern jazz to Bluegrass. During the warmer months, patrons can enjoy the music and great food in the outdoor seating area complete with firepit, where games of cornhole or ring toss can be played. For younger guests, there is a kids play area with kids tables.
Pomegranate on Main’s namesake fruit wends it way through the entire eatery. Dishes blush with the tart fruit, a signature pomegranate martini fills glasses at the full bar, and its warm, crimson color appears in paintings by Iranian artists, which line the dining room. Colorful tapestries drape across exposed-bricks walls, and diners on an outdoor patio peer up through the dark wooden slats of a pergola, taking in views of the stars or paratroopers tangled in clouds. Aromas of charbroiled kebabs, onion and saffron marinades, and stewing pomegranate sauces drift out to the patio. The menu suggests a wine to pair with each Persian dish; for example the lamb shank marinated in a rosemary sauce, charbroiled, and served with basmati rice and golden raisins matches with the fruit-laden profile of a beaujolais. Meanwhile, the fesenjan stew with chicken breast slow cooks in a sauce of finely ground walnuts and pomegranate, waiting to arrive at tables with a glass of pinot noir.