Southern cuisine varies greatly by region, from the Cajun and creole dishes of Louisiana to the bags of granulated sugar served at Disney World. Sample the South with this Groupon.
Choose Between Two Options
$36 for a contemporary Southern dinner for two, valid Sunday–Thursday (up to $70 total value)
$38.50 for a contemporary Southern dinner for two, valid Friday–Saturday (up to $70 total value)
- One appetizer (up to $12 value)
- Two entrees (up to $29 value each)
$63 for a contemporary Southern dinner for four, valid Monday–Thursday (up to $140 total value)
$69 for a contemporary Southern dinner for four, valid Friday–Saturday (up to $140 total value)
- Two appetizers (up to $12 value each)
- Four entrees (up to $29 value each)
The seasonally changing menu features starters such as flash-fried, local green tomatoes and pan-seared crab cakes. These precede entrees such as a grilled ribeye with truffled herb fries, a pork chop brined in sweet tea, and shrimp and grits in a brandy cream.
Saluda's Restaurant celebrates many histories. Its solid mahogany bar was part of Philadelphia's Blakely Hotel in the late 1800s, its walls sport vintage European posters advertising festive drinks, and its menu pays homage to timeless Southern staples, from shrimp and grits to artfully grilled rib eyes. Perhaps the greatest nod to the past is the building itself, which was constructed after World War I as a VFW officers club. There, veterans would gather to carouse and reminisce, fostering a convivial tradition that Saluda's has since restored and nurtured.
Executive chef Blake Fairies fuels the animated atmosphere with dishes whose down-home roots benefit from French and Italian influences. His prime concern is freshness—in an interview with Undefined magazine, he revealed how his fish du jour is often prepped the day after his friend Mark, a member of Abundant Seafood in Charleston, lures it onto his boat with promises of a free tropical time share. Like much of the kitchen's produce, chef Blake’s flash-fried green tomatoes come from local farms, and his entrees incorporate seasonal ingredients to complement ones imported from across the world. The results are plates that blend classic taste with inventive zest: steaks in black-truffle butter, helpings of handmade pasta, and pork chops brined in sweet tea. At the bar, guests can peruse more than 300 wines as well as cocktails and small-batch bourbon.