With the original location in up-and-coming Travelers Rest less than 10 miles to the north, Sidewall now has expanded to several additional locations. The hip Cleveland Street hot spot is closest to downtown, but all feature creative takes on pizza, like the Bacon Bliss, with 16 slices of all-natural nitrate-free bacon plus mozzarella, pecorino, and roasted garlic sauce. The fall version of the seasonal Roasted Vegetable pie features butternut squash and shaved Brussels sprouts smothered in a roasted garlic sauce with mozzarella and blue cheese. In addition, Sidewall has a serious selection of signature salads, and locals know to save room for dessert and the homemade ice cream—vanilla, chocolate and a flavor of the day on tap.

Also located in the Village of West Greenville, GB&D (the name is derived from owner Alex George’s self-taught cooking method that stated if it was golden, brown and delicious, then it was probably done) has been a go-to burger joint for locals since opening its doors in 2016. Its “original” burger is the primary draw — 100 percent grass-fed beef from nearby Providence Farm served on a housemade benne seed bun with local lettuce, tomato and onion, American cheese, housemade pickles and GB&D’s special sauce. Other tasty options typically on the menu (and using local products whenever possible) include a pork belly bibimbap, tomato avocado sandwich, grilled cheese and soup, and more.

Celebrating its 20th anniversary this fall, Soby’s New South Cuisine is considered the granddaddy of the Greenville dining scene, and its founder, Carl Sobocinski, the godfather. Housed in a former shoe store and credited, in part, for the revival of downtown, Soby’s is a venerable combination of Southern ingredients and contemporary innovation. The shrimp and grits has been a staple on the menu since day one, and the current upcountry version — with country ham, andouille sausage, charred tomato broth and scallions over Anson Mills grits — is a prime example why. Other Southern notables include the award-winning she-crab soup, fried green tomatoes with pimento cheese fondue, crab cakes and the white-chocolate banana cream pie.

New on the scene in 2018 in the historic West End — and sister to outposts in Charleston, Savannah and Nashville — Husk Greenville highlights the unique ingredients and influences of Appalachian cuisine. Executive Chef (and South Carolina native) Jon Buck is inspired by the bounty of the upcountry and his menu is an homage to local and regional ingredients and farmers and changes daily, based on seasonality and availability. Dishes like crispy pig ear wraps with sweet tea glaze and preserved Meyer lemon cucumber slaw, grilled pork chops with Appalachian tomato gravy and mountain trout with roasted fall squash and fingerling tomatoes in a squash broth celebrate the region and define new Southern cuisine.

Situated on the eighth floor of a bustling Embassy Suites and overlooking the Reedy River, the TD Stage at the Peace Center and the Wyche Pavilion, UP on the Roof features much more than great views. Chef Shane Robertson’s creative Southern-leaning cuisine can easily make for a full meal, including shareable honey-soy fried chicken lettuce wraps, Humpty Dumpties (daily deviled eggs) and other morning winners. Drinking up more than the view is also easy on the palate, thanks to handmade bottled cocktails like the Roof-Tini and It’s Strawberry Thyme.

Jianna opened to rave reviews in a coveted spot along Main Street overlooking Reedy Falls Park and filled a need for a Northern Italian hot spot. In this modern Italian osteria with a raw bar, bustling open kitchen, small plates to share and unpretentious food, Chef Michael Kramer is wowing guests with his daily handmade pastas in all shapes and sizes and his unique takes on the classics. Don’t miss the prosciutto di Parma sliced to order; ricotta crostini with truffle honey, sea salt and grilled ciabatta for the table; polenta smothered in veal and pork meatballs; and the Southern-meets-Italian fusilli al nero with Carolina shrimp, broccolini, squash and tomato.

Folks from Greenville have been making the trek to this charming out-of-the-way spot 30 miles from downtown for years just to get a taste of the amazingly simple, yet delicious, Southern food. You’ll never hear words like “refined” or “elevated” here. But you will hear lips smacking with approval for the homemade pimento cheese, ham balls, chicken salad, po’ boys and Saturday brunch dishes like fried cheese grits with tomato gravy and praline bacon. If you happen to wander in one day when fried chicken is the special, then you have truly hit the culinary jackpot. It’s crispy, hot, delicious and exactly what you’d expect. Be sure to leave room for the amazing fried pies and homemade ice cream, and to bring cash: This homey spot doesn't take credit cards.

Downtown sorely needed a classic cocktail bar, and swanky speakeasy Vault & Vator delivers the goods. Opened by the folks behind beloved but now-shuttered American Grocery, Vault & Vator is housed in a former Dr. Pepper Cola Co. bottling facility and features the original vault (where it’s believed the secret recipe was kept) and 1920s-era elevator (hence, Vator) that were used back in the day. Both are incorporated as functional elements in the new design, as is the all-female cast of knowledgeable and playful mixologists. The beverage menu features familiar classics, signature drinks and Spins like the Pina Pisco Sour featuring two-day pineapple-infused Peruvian Pisco, vanilla syrup, lemon juice, egg whites, and angostura bitters for a unique twist.

In the up-and-coming Village of West Greenville, Chef Greg McPhee — sporting a tasty pedigree including Husk, High Cotton and Restaurant 17 — serves locally sourced meats and seafood with a vegetable-centric focus in a lovingly renovated rustic farmhouse space with an open kitchen and a second-floor loft and patio. The Tasting Table option is a cornucopia of small-plate tastes of almost everything featured on that night's menu, such as chilled Korean beef with dry-seared daikon, charcoal barbecue and sesame cucumber, royal red shrimp with chilled coconut-cauliflower curry, thai basil and shrimp oil, and a killer charcuterie platter of housemade meats and pâtés, When shared by the table, it’s a bargain.

Chef Anthony Gray loves his meat, and Bacon Bros. Public House has given him a perfect place to ply his self-taught tasty trade. The place has a Powered by Bacon mission statement and a large curing room with a viewing window, but Gray’s claim to fame is his picturesque charcuterie and meat boards. Sold by the ounce, they feature all kinds of meats, pâté and rillettes, and are garnished with beer mustard made with local beers, dill pickles, olives and cheddar thyme biscuits made from scratch. But don’t overlook the snacks (think deviled eggs, pimento cheese and bacon caramel popcorn), salads, sandwiches, made-daily BBQ options (until they’re gone), classic South-leaning entrees (like shrimp and grits) and oh-so-Southern sides.

Stella’s Southern Brasserie is the younger and sassier sister restaurant of popular Stella’s Southern Bistro in nearby Simpsonville, with a focus on classic European dishes that they put their own Southern spin on. They start with locally sourced ingredients and then add an unexpected element for a South-meets-Europe approach. And Chef Jason Scholz’s food and Julia Scholz’s hospitality are a dynamic duo for a perfect culinary experience.

The friendly vibe emanating from this soulful neighborhood joint is warm and inviting. With a focus on farm fresh, scratch-made fare with extraordinary hospitality, Kitchen Sync features an eclectic comfort menu where amazing burgers and pizzas keep good company with veggie-forward favorites like Southern tomato pie, layered with Parmesan, mozzarella and sharp white cheddar cheeses, fresh basil and parsley, and topped with a cheesy aioli. Also, on the menu is Kitchen Sync’s ecological stewardship. Since opening in 2016, they have held the nation’s top spot as Greenest Independently Owned Restaurant, thanks to sustainable practices like a year-round rooftop garden, using 100% compostable straws and take-out containers, and composting more than 3,500 pounds of organic material monthly.