South Carolina Restaurant Week: Here are the dishes I’m excited about

As if you needed another reason to love local restaurants, South Carolina Restaurant Week is here. The annual celebration of the state’s local restaurants, organized by the South Carolina Restaurant and Lodging Association, kicks off Thursday, Aug. 18, and runs through Aug. 28 in Greenville, with prix-fixe meal deals at 43 restaurants.

This Post: South Carolina Restaurant Week: Here are the dishes I’m excited about

Choose from dinner or lunch and even takeout (some places are offering that option). It’s a great way to try a new place or to get a little more bang for your buck at your local fav.

A couple of tips: reservations are recommended and gratuity is not included in the prix-fixe price, so tip accordingly.

Also, enjoy!

Find more details about participating restaurants and menus here: https://restaurantweeksouthcarolina.com/city/upstate_region

While my mouth is watering looking at all the menus, here are some of the dishes that caught my eye this year:

Dessert: The Lazy Goat

RED : American Collectors Insurance | Classic Car Insurance

Sicilian watermelon and goat cheese pudding with pistachio dust and mint crystals? Wow.

We know The Lazy Goat is adept at working with goat cheese, and this sounds exceptional.

The Lazy Goat: The secret behind The Lazy Goat’s signature dish? Consistency, love and Catarina Mateo Francisco

Entree: Larkin’s

SC Flounder with caramelized heirloom peppers, spinach and sauce verde sounds delicious. Plus, I’m a sucker for seafood, and I wanna eat at Larkin’s before their big move. Exciting things to come!

Starter: Jianna

That summer corn and herb agnolotti checks two boxes for me – summer corn and fresh pasta.

Entree: CityRange Steakhouse Grill

The SC Softshell crab is a must because the season for softshells is so dang short. P.S. summertime, please don’t go.

RED : San Angel Inn Restaurant in Epcot’s Mexico Pavilion | Mexican Cuisine

Starter: CAMP

Txipirones intrigued me partly because I had to look up what it is. Also, calamari with olive, saffron and herbs is right up my alley.

Entree: Abanico

The braised chicken in a creamy almond sauce because it’s new to me, and the tortilla espanola because my dad used to make this dish at home, and I know it would comfort me.

Entree: Southern Culture Kitchen & Bar

Honestly, the whole meal sounds good to me, and I’m excited to try some of the food from their new chef.

Lillia Callum-Penso covers food for the Greenville News. She loves the stories recipes tell and finds inspiration in the people behind them. When she’s not exploring local food, she can be found running, both for pleasure and to keep up with her 6-year-old twins. Reach her at lpenso@greenvillenews.com, or at 864-478-5872, or on Facebook at facebook.com/lillia.callumpenso.

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