Restaurants in Greenville

Established in 2009, Mojo’s Famous Burgers mingles classic American eats with rockabilly music and décor inspired by tattoo art at two locations. The menu harkens to '50s diner fare with hand-cut onion rings, old-fashioned milk shakes, and build-your-own burgers with two patty sizes. A selection of specialty burgers crowns premium aged beef with toppings inspired by regional flavors—Pittsburgh, Buffalo, Philly, or Hawaiian style—and the chef’s favorite natural disaster. The eatery’s wall of fame commemorates diners who chowed through a food challenge featuring quadruple cheeseburgers or loaded foot-long hot dogs.

Bucky’s BBQ owner Wayne Preston honed his craft at a young age, spending boyhood afternoons in his father’s meat-packing plant and Wednesday nights preparing suppers for his local church. Word about Wayne’s saucy ribs and pulled pork spread shortly after he founded his own roadside barbecue stand, forcing him—like the barbecue-sauce barons of years past—to expand his operations to new frontiers. Today, each of Bucky’s four locations fashions heaping plates of never-frozen Boston butt, tender chicken, and St. Louis–style ribs in the traditional country style: hand-rubbed with secret seasonings and slow-cooked over a smoky fire of hickory chips. Five house-made sauces garnish slices of juicy meat served alongside traditional sides of baked beans, coleslaw, and sweet potatoes. When they aren’t dishing out meals in the restaurant, Bucky’s tireless staff serves parties, formal events, weddings, and flash mobs as large as 1,500 people with fully catered barbecue feasts.

Owner Lazaro Montoto maintains a healthy diet, and doesn't believe in sacrificing flavor to do so. That's why he opened Tropical Grille as an alternative to the nation’s preponderance of greasy fast-food dives. Natural light pours from wall-length windows onto his steaming grill, where the smell of sizzling chicken and steamed veggies mingle with the aromatic release of Lazaro's flavor-packed spice rubs. He puts those blends to good use; in addition to spicing up the grill, they also infuse his signature pork, which marinates for 12 hours before taking a trip to the slow-roaster for inclusion in thick sandwiches and hearty wraps.

Everyday Organic’s culinary wizards seek out chemical-, hormone-, and preservative-free ingredients from local farms to healthify mealtime with an organic menu that features light and fast eats alongside hearty sandwiches and salads. Starters encourage pre-entree nibbling on roasted-veggie dip, which perches atop pita wedges like a proud, amorphous bird of prey. Grilled, marinated tofu tumbles over tabbouleh salad, whereas provolone, muenster, and baby-swiss cheeses melt in unison inside a gourmet grilled cheese. Guests can wash down big bites with gulps of milk massaged from mature soybeans.

At the restaurant, a small service counter welcomes guests inside the cozy eatery, where chalkboards announce daily specials and sage-colored tables hover over cherry-wood chairs. White and beige walls soak up the sunlight that pours through a large storefront window, where budding local vegetables can watch their future careers unfold.

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.