Restaurants in Greenville

When whipping up tasty teas and edible accompaniments, The Tea Parlor calls on the finest local ingredients available, ensuring the beverage's boasted health benefits don't get lost like a baby hedgehog in a ball pit. The full tea menu for the month of May starts with freshly steeped Garden Rose tea, impeccably paired with shortbread, seasonal fruit, and assorted finger sandwiches filled with cucumbers, carrots, cheese, turkey, and ham salad with orange marmalade. Savory asparagus is balanced with mixed-berry crumble cake, hazelnut truffle, and strawberry bread to satisfy sweet-seeking incisors. The featured menu items change monthly, so check back periodically to update your cravings accordingly.

During spring and summer, roller-skating servers slip past cars parked outside of Arnold's Drive-In, steeped in nostalgia. And year round, Chefs prepare each order individually, decking plates with classic steak burgers and other favorites from a time when Eisenhower was more than just a curse word adults used when they stubbed their toes. Owner Lori Collier also presides over treats such as breaded pork tenderloin, chili cheddar fries, and a battered and deep-fried version of Elvis’ favorite peanut butter and banana sandwich. The sizzling oil also seals creaminess into deep-fried cherry cheesecake, served a la mode. Blenders purr through 40 flavors of shakes, and couples hunch over turtle sundaes with caramel, fudge, and pecans, basking in the glow of neon lights. The colorful glow dances across a hot rod painted with flames and walls covered in souvenirs and black and white photos.

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Frequent diners at Qdoba come for the eatery’s signature flavors, but they may not know how far the staff travels to obtain them. Qdoba’s staff visits various parts of Mexico on a regular basis in search of flavor combinations that later enhance the shop’s burritos, quesadillas, and taco salads. Among these blends are ancho-chili barbecue, gumbo accented with cilantro rice, and the three-cheese queso, a creation that took 47 tries to perfect. Along with sought-after flavors, Qdoba’s staff members pride themselves on their painstaking preparation of fresh ingredients, from fire-roasted tomatoes to mouth-watering poblano peppers.

Starting a diner at the age of 14 and a pizzeria at 17 seemed natural to Athanasios Chris Karamesines, who hails from a long line of restaurateurs. Since opening the pizzeria in 1969, Chris has built his business on fresh ingredients, hand-tossed dough, and signature pizzas baked in wood- or gas-fired ovens.

The pit master at World Bar-B-Que works hard slow-cooking Carolina-style pulled pork, Texas brisket, and St. Louis–style pork ribs, imbuing each meat with distinctive barbecue bark and deep, smoky flavors. After the cuts have smoked for 6–15 hours, diners take over with finishing touches, adorning their choice of meats with sauces such as sweet-and-spicy blackberry habanero and classic sides such as potato salad and baked beans. They can also forge everything from smoked and beer-soaked burgers to authentic Cuban sandwiches.

On certain nights, patrons can finish off meaty cuts and showcase their singing chops with open-mic and karaoke sessions. The generous eatery also sets aside one day a week for a "World Invasion"—a chance for local groups, charitable organizations, or extraterrestrial barbecue-reconnaissance parties to take over the restaurant and receive a portion of the evening's sales.