Looking back over the past two posts, I’m just baffled by how much food and fun I crammed into my short weekend in Greenville! Nichole of Gap Creek Gourmet sure knows how to show a gal a good time! I’ve got one last post to share with y’all, and it’s food-filled doozy.
Nearly every Tuesday night and Saturday afternoon, John Nolan, owner of Greenville History Tours, leads a group of food lovers around downtown Greenville to check out some of the area’s most popular restaurants. He has two food tours–the At the Chef’s Table Tour and the Tastes of the South Tour–both of which cost $45 and last for 2.5 to 3 hours. During my visit, I went on the Chef’s Table Tour, a unique, behind-the-scenes, VIP excursion on which we sampled signature dishes at five area restaurants AND met each of the chefs behind the food. Five amazing dishes, five alcoholic beverages, time with the chefs, plus tidbits of Greenville history and architectural facts make this tour an awesome value. If you’re looking for things to do in Greenville, I can’t think of a better way to spend the day than on this Greenville food tour!
TOUR STOP #1: Soby’s on the Side
Each of the stops on John’s Chef Table tour are part of the Table 301 restaurant empire, and our first destination was Soby’s on the Side. Soby’s on the Side is located right next to Soby’s (more on that restaurant below). It’s a breakfast and lunch joint (with breakfast offered all day and brunch on the weekends), and they also handle all of the catering for the Table 301 group.
Our tasting plate featured their interesting take on steak and eggs: filet mignon, orange marmalade, sorghum syrup, egg yolk, and green onion, with a mimosa on the side.
TOUR STOP #2: Nose Dive
After our breakfast tasting, we headed over to Nose Dive, a gastropub that serves lunch, dinner, and brunch on the weekends. At Nose Dive, they take the term “gastropub” seriously–they’re striving for food forwardness, to be more than just a bar. They’ve got some traditional pub food on the menu (burgers, fish and chips, and tater tots, to name a few), but the menu also feature unexpected dishes like pekin duck, potato gnocchi, and steamed mussels, plus a dark chocolate candied bacon brownie. Yes, please.
While we sampled a dish of hearty pot roast with creamy Anson Mills grits, sweet heirloom carrots, and blistered tomato (and a beer), Chef Craig Kunhs talked about his home gardening practices, and how he feels it helps him to better understand the products he buys from local farmers to use in the restaurant.