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Libby Wiersema lived in California and Alabama before settling in South Carolina 38 years ago,
where she's covered the state's best culinary offerings and tells the stories behind the food.
Where to dine and what to eat? This is vital info for goof-proof destination dining. If Greenville is your target, making a foodie faux pas is pretty tough to do. But we get it—having a little restaurant reassurance seems like good insurance when sinking time and money into travel plans.
Here is our shortlist (and we mean that literally!) of some of Greenville’s best dining from no-frills and fabulous to high-frills and refined. Each offers a truly local experience that showcases the culinary talent and varied cuisines that have grown the city’s reputation as a destination for discerning diners like you.
Asada
Tacos de Camarones at Asada are an artistic fusion of salt and pepper shrimp and Mexican Mole sauce.
903 Wade Hampton Boulevard (864) 770-3450
The Flavor: Latin American fusion The Feel: Artsy, modern, casual The Chefs: Gina Cortez Petti and Roberto Cortez The Situation: Peruvian tacos, stir-fry crowned poutine, shrimp-stuffed chayote relleno, arepa burgers—Asada takes a multi-directional global leap and nails the landing. Mission-style tacos, burritos, nachos and quesadillas come brimming with roasted meats, rice, beans, queso and such.
Pair all that Latin American flair with a fruity sangria, craft beer, sake or hibiscus tea. Roberto’s artistry is dual in nature as evidenced both by his kitchen skills and flair with a paint brush. Enjoy his wall art while you dine.
Scoundrel
Scoundrel offers an upscale oyster experience.
18 N. Main Street (864) 293-0095
The Flavor: French/European The Feel: Swanky, romantic The Chef: Joe Cash The Situation: Sophisticated but approachable, Scoundrel was a James Beard “Best New Restaurant” semi-finalist in 2024 and made Esquire’s 50 Best New U.S. Restaurants list, too.
Dishes here are expertly executed and built upon a foundation of classics. Think beef tartare, duck fat frites, roasted chicken and a saucy Pekin duck. The playful Dirty Rotten Scoundrel, an elevated take on a bun-less double cheeseburger—two dry-aged beef patties, special Scoundrel sauce, cheddar cheese, lettuce and onion—has its own dedicated fan base. Want fancier? Order it bathed in a rich veal au jus.
Society Sandwich Bar & Social Club
The Wrigleyville Italian beef sandwich delivers a taste of Chicago at Society Sandwich Bar.
18 E. Coffee Street (864) 203-7046
The Flavor: Inventive sandwiches, ramen, apps, cocktails The Feel: Part casual deli/part lively gathering place The Chef: Chris Rosensteel The Situation: Follow your bliss to this two-story sandwich bar and nightclub open until the wee hours: 2 a.m., specifically. Creative gourmet eats draw a hungry working crowd by day and a hungry social crowd by night.
Delightful dishes run the gamut from Huevos Rancheros Fries to Crispy Ramen Noodle Salad to the Havanas Cuban-style sandwich. The Wrigleyville, Society’s version of a Chicago Italian beef, gets a dunk in house-made au jus for a satisfying hunger-slayer anytime of the day or night. Goes great with a local craft beer.
Sum Bar
A toasty sesame seed crust and creamy shrimp paste filling make a delicious dim sum option at Sum Bar.
307 E. Washington Street (864) 860-1004
The Flavor: Artistically crafted dim sum and creative cocktails The Feel: Relaxed with a hint of sophistication The Chef: Khailing Neoh The Situation: Handmade tender dumplings, sesame balls, tempura mushrooms and other masterfully prepared dim sum offerings dominate at Sum Bar. Attain a little belly bliss with a bowl of warm congee—a creamy rice porridge that soothingly coats the palate and comforts the tummy.
Cocktail pairings are pure perfection and highly recommended. By day, this nighttime haunt turns into Coffee, Coffee—a coffee shop with an international lean. A documentary about proprietor Khailing Neoh’s vision for opening this popular hub of Asian delights earned a James Beard Award in 2024. (See it here.)
Jianna
Indulge in house-made pasta and fresh seafood dishes at Jianna.
600 S Main Street, second floor (864) 720-2200
The Flavor: Modern Italian The Feel: Bustling but sophisticated The Chef: Michael Kramer The Situation: Inspired by classic Italian cuisine, proprietor and chef Michael Kramer sources locally and seasonally to create a menu that entices and intrigues. House-made pastas are hand-rolled or extruded daily in the Jianna kitchen.
Also irresistible are the freshly shucked oysters and sliced-to-order Prosciutto di Parma. The lively ambiance is driven by a stunning 40-foot bar. When the weather is fine (and that’s most of the time), Jianna also tempts with al fresco balcony dining overlooking the town.
OJ’s Diner
OJ’s Diner is Greenville’s headquarters for soul food and Southern favorites.
Greenville: 907 Pendleton Street (864) 235-2539 Easley: 5284 Calhoun Memorial Highway (864) 644-8445
The Flavor: Soul food The Feel: Welcoming, homey, daily specials The Chef: Greg Johnson The Situation: Get a load of the steam table—literallywhen you visit either location of the Greenville institution called OJ’s Diner. This family-run operation is the real soul food deal with a rotation of tempting daily specials.
Fill your plate with meatloaf, fried fish, turnip greens, macaroni and cheese, fried okra, creamed corn and what many consider to be the best dang fried chicken around. Breaking up with your diet has never been more delicious.
Comal 864
Locally made Mexican telera bread adds an authentic touch to the tortas at Comal 864.
City View: 1112 Woodside Avenue Midtown: 219 W Antrim Drive (864) 214-1862
The Flavor: South Texas The Feel: Come-as-you-are casual The Chef: Dayna Lee-Márquez The Situation: Don’t let the casual vibe here fool you. This is carefully crafted Rio-Grande-style food done right. The pop-up/food truck turned brick and mortar operation earned chef Dayna Lee-Márquez a James Beard nod in 2023 as a Best Chef: Southeast semifinalist.
Elote en Vaso, a bowl of warm corn drizzled with mayo, lime juice, cheese, hot sauce and chili powder; the Mulito, a grilled meat-and-cheese corn tortilla sandwich; and two-fisted tortas made on authentic telera bread have taken the town by storm. According to the forecast, Comal 864 will be affecting Greenville’s gastronomic weather for some time to come.
CAMP
From the “sea” options at CAMP include this tender, grilled octopus.
2 E Broad Street (864) 514-2267
The Flavor: Modern American with international influences The Feel: Contemporary, cool, relaxed The Chef: Diego Campos The Situation: Chill, linger, indulge—collectively, these embody the philosophy of CAMP, another bright star in the Table 301 portfolio. You can embrace the experience in a trio of ways: at a table in the airy dining room, perched at the chef’s counter or al fresco on the patio.
The menu has a global lean with fresh, seasonal dishes representing field, sea and land. Crispy Lion’s Mane mushrooms, tender grilled octopus, juicy pork arepas—you get the drift. If you’re on the run, pop in and grab a cocktail at the bar, which stretches all the way into the plaza. Come discover the reason Southern Living named CAMP one of 2023’s best new restaurants in the South.
Libby Wiersema lived in California and Alabama before settling in South Carolina 38 years ago,
where she's covered the state's best culinary offerings and tells the stories behind the food.
