Restaurants in Clemson

The chefs at Harbor Inn Seafood cast a wide net across America’s vast waters, hauling up recipes for seafood standbys ranging from river-dwelling catfish to Atlantic denizens such as scallops and crab. Undersea eats arrive fried and boiled, taking their place at the table with terrestrial delicacies including juicy cuts of prime rib and filet mignon.

Athens native Emily Ullrich began cultivating a fervor for food at an early age, spending her youth cooking southern-style dishes under the guidance of her grandmother. At age 16, Emily took a job at the local Hawthorne Drugs’s soda fountain, working there intermittently before taking charge and transforming it into a full-service restaurant 12 years later. Visitors to the drugstore can meander into the restaurant’s intimate dining room, where apple-green and azure walls and antiques create a welcoming household kitchen atmosphere. The eatery’s menu of classic and specialty sandwiches placed it among the top local restaurants at Taste of Athens 2012, and its signature Brunswick stew landed it in the list of finalists for the Flavor of Georgia 2012. If the scent of baking cheesy biscuits and roasting authentic Cuban sandwiches don’t inspire nostrils to belt out the chorus of Yankee Doodle, the dexterous chef welcomes guests to suggest their own creations from kitchen ingredients.

Weaver D's Delicious Fine Foods’ owner and founder, Dexter Weaver, has built a business around his company slogan, "automatic for the people," which also inspired R.E.M.'s 1992 hit album by the same name. A Los Angeles Times article reveals the story behind the words—each day within the neon-green building, Dexter and his staff dish out a mountain of fried chicken, pork-chop sandwiches, and squash casserole, all served "automatic with a smile." He even wrote a book, Automatic Y’all: Weaver D’s Guide to the Soul, which outlines his eatery's recipes, how they relate to life, and some of the best reasons to name a dog Okra.

At Zarza Eclectic Cuisine, co-owner Jose Landa commits to “giving people an experience … Something that can't be found anywhere else in Spartanburg,” as he told GoUpstate.com in 2011. Under his supervision, nimble chefs do just that, melding culinary influences from South America, western Europe, and the Mediterranean into menus of pan-regional fusion cuisine. In addition to baking saffron-scented pans of paella, they also grill Argentinean chorizo and slow-cook legs of lamb in blackberry wine and herbs. An in-house Argentinean butcher personally fillets fish and carves steaks from grass-fed, Angus-certified beef.

Bordered by an exposed brick wall, the 120-seat dining room occasionally hosts live music performances, which can entertain diners as they try to differentiate their salad fork from their tuning fork.

Diners gather at Pier 221 Seafood Restaurant for an abundance of fresh seafood prepared in myriad ways. The broiler sizzles up everything from fork-tender salmon steaks and juicy scallops to 10-ounce cuts of rib eye served alongside a school of jumbo shrimp. Kids and adults talk across the table with mouths full of fried whole catfish, deviled crab, or the children’s menu’s chicken tenders. Fish platters appease ampler appetites with a cornucopia stuffed with flounder and crab meat, and hefty sandwiches and lunch dishes vanquish midday cravings like a fire hose extinguishing a single match.

Carolina Barbecue’s owner Mike Hicks encourages his guests to indulge heartily on their Lexington-style ribs, chicken, and pulled pork, as he finds no face more beautiful than one slathered in barbecue sauce. To complement his ribs and barbecue plates, the menu offers a dozen southern sides such as barbecue slaw, mac ‘n’ cheese, and green beans. The signature sauce, whipped up by Mike’s team of pit masters, is known for its vinegar-base, hickory smokiness, and ability to attract friendly bears.