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.
The Cazbah serves up traditional American and Asian-inspired small plates along with a carefully curated list of wines. Housed in a former feed-and-seed store, it features a chic industrial design with tin ceilings, exposed brick walls, and a rooftop bar that allows guests to enjoy dinner with a view. The Cazbah furnishes those dinners with a menu of between 30 and 35 rotating tapas, including grilled seafood, veggie dips, and comfort-food staples. The wine list is equally varied, making it easy to find pairings for all types of cuisine.
Groupon is a combination of the words group and coupon. Each day, we offer an unbeatable deal on the best of Greenville: restaurants, spas, sporting events, theater, and more. By promising businesses a minimum number of customers, we get discounts you won't find anywhere else. We call it "collective buying power."
Although Jason and his grandfather hail from different worlds, they've landed in the same space: Marmalade's kitchen. After retiring from the CIA, Jason's grandfather opened The Egg & I in Florida. It has been dishing out breakfast for nearly 30 years since. Jason has a more traditional culinary background, attending Johnson & Wales culinary school before working in La Petit Auberge's kitchen and serving as the sous chef at Lake of the Woods Country Club. The two have merged their collective experiences to open the breakfast-centric Marmalade. Dishes include five variations of poached eggs, crepes with lingonberries or orange marmalade, and french toast freshly made with banana-nut bread, caramel, and whipped cream.
Few things bring to mind the lazy warmth of summer like a fresh funnel cake laced with powdered sugar. At Confections Carnival Food, patrons surround themselves with fair food throughout the year in a space bright with the primary colors of a circus tent or a clown's makeup-stained pillow. The deep fryer crackles sharply, crisping battered Oreos, cheesecake, and nuggets of cookie dough, and nine different flavors of cotton candy pull apart into pastel tufts of cumulonimbus. From the kitchen drift scents that hint at chicken cheesesteak smothered in onions and mushrooms as well as hot dogs, burgers, and corn dogs.