For more than 25 years, Chef Manigault's La Vieille Maison has served as an elegant locale for weddings, parties, and meals. Guests can find themselves in a dining room or sunroom, on a veranda or hideaway patio, or in an expansive garden perfect for large gatherings. There, they'll enjoy Southern-style dishes with a French flair from changing menus that have featured stuffed mushrooms, rack of lamb, and herb chicken with oven-roasted potatoes and sautéed vegetables.
“The food and view [were] great! The salad was perfect, which included fresh blueberries and grapes. We ordered the shrimp jambalaya and fried chicken. Enjoyed every bit of the meal, while we had a perfect seat near the bay window. The owners are very friendly. Will be back soon!” – Jayla B.
“The food was excellent!! The atmosphere was really nice and we were well taken care of by the staff.” – Heath E.
“Food was delicious and beautifully presented. Very kind staff.” – Victoria H.
White truffle oil, fried prosciutto, carrot soufflé. The high end ingredients will make the meal at Two Samuels Restaurant. This upscale eatery combines Italian and Southern influences with a twist, like adding a shiitake crust to steak or elevating a side of fries with fresh parmesan and truffles. Some of our favorite dishes include the crab cakes with carrot souffle, and the buttermilk fried chicken.
“Crab cakes were phenomenal! Service was great.” – Shelayne P.
“The food was absolutely amazing. The fish I had was with goat cheese but the flavors went so well together. My husband had oysters and the signature Caesar—he was very happy. We love going there. Thank you for a great experience.” – Terry M.
“My wife and I enjoyed our dinner and the service was excellent. We tried the pork cut and the red snapper. They were both very good, with the cheese grits exceptional. The sweet potato hash was not what we expected . . . but it did taste good.” – Gene B.
Between its beer and its food, The Velo Fellow’s menu is almost as long as Britain’s history. It’s a fitting comparison, because the menu is chock-full of food and drink inspired by England and the domains its empire expanded to include. Specifically, the food roster showcases beer-battered whitefish and chips and shepherd’s pie. But there are also more inventive options such as falafel burgers. The food gets a boost from bottled beers such as Boddingtons Pub Ale, Highland Kashmir IPA, and Taj Mahal Premium Lager.
“Great pub food. Fish and chips excellent, homemade pimento cheese great, olive tapenade awesome. Top eats from now on when heading downtown Greenville.” – John E
“Perfect pub. Best fish and chips in town. Great atmosphere. The crowd is fun and lively.” – Jim H.
“FANTASTIC location, walking distance to the Reedy River. Warm pub-like environment with lots of character. The food was spectacular. If we lived closer, the Velo Fellow would be on our top 5 list of pubs.” – Pamela L.
“The Southern Embassy is a great appetizer; I get it every time I go. The butter chicken was a large entree. Everything tasted great.” – Tara H.
Though the US can trace its roots back to Great Britain, our takes on bacon are vastly different. Here are some stats so you can see the difference for yourself.
Texture: meaty and somewhat chewy with fat on the outer edges, like a pork chop
One of the most-beloved downtown Greenville restaurants, Trattoria Giorgio has been crafting classic Italian cuisine since 1996. Namesake owner Giorgio Todisco imbues his menu with dishes culled from his family traditions along with a long career in the restaurant industry. The result are entrees such as pappardelle bolognese, linguini and shrimp in fresh basil sauce, and sauteed duck breast, served in one of the restaurants Downtown Greenville SC visitors return to again and again.
The spicy Italian meat has been popping up in authentic Italian restaurants and even on brunch menus, so we thought it would be good to give you the lowdown on this delicious meat.
First of all, it’s pronounced “in-DOOJ-ah” or “in-DOO-ya.” This salted and cured spicy meat has a distinct flavor that comes from the fatty, tender parts of the pig and hot calabrian chiles. The spicy, smoky taste is similar to chorizo. It’s considered a salumi, akin to prosciutto, but also not, in one key way.
Many call it a “spreadable salami” because It’s made more like a sausage, in that the meat is run through a meat grinder after it’s been soaked in water and wine so it gains a soft, spreadable texture. Then it’s cured for weeks or even months and turns a bright red in the meantime.
For more on ‘nduja, click here.