1 2 3 4 5 it’s no surprise this local icon landed on our list. Self-taught pitmaster Tay Nelson has put the town of Fountain Inn on the smoked meat map with his brisket, pulled pork, ribs, turkey, sausage and line of seasoning blends. Hot Pick: Toss-up between brisket and house-made sausage A University of South Carolina alumnus and Gamecocks fan, Rucker loves its proximity to Williams-Brice Stadium. Tailgating doesn’t get more delicious or convenient than that. Hot Pick: Fried chicken with crinkle-cut fries, slaw and a side of baked beans all the extras—home fries, grits, biscuits—get elevated treatment, thanks to proprietor Jamie Daskalis, a South Carolina Chef Ambassador. Hot Pick: Red velvet waffle drizzled with cream cheese icing, topped with cinnamon sugar and butter Greenville 1 START IN GREENVILLE Columbia 2 103 MILES FROM Grand Strand 3 152 MILES FROM Charleston 4 99 MILES FROM CAMP, Greenville This bistro distinguishes itself by serving a globally inspired menu in contemporary spaces (chef’s counter, modern dining room, sleek bar, pretty patios and rooftop bar) for a one-of-a-kind dining experience. Photos: (from top) Darius Rucker, Greenville; CAMP, Greenville COLUMBIA GRAND STRAND GREENVILLE Hot Pick: Pork & shrimp dumplings with salsa macha (spicy, nutty salsa from Veracruz, Mexico), peanut, cilantro Chicora Alley Restaurant & Bar, Travelers Rest The sparks are always flying at this airy restaurant-bar-coffee shop operating in a former firehouse. Southern-Caribbean dishes, live music and its proximity to the Swamp Rabbit Trail make it one of the liveliest eateries in town. Hot Pick: Shrimp & grits topped with jerk shrimp, roasted red pepper cream sauce, bacon and mango salsa Bobby’s BBQ, Fountain Inn Darius Rucker’s love for barbecue is no secret, so DiPrato’s Delicatessen, Columbia This neighborhood gem—just off the beaten downtown path—is part Southern cafe, part Italian bistro, part New York deli. Its luscious lunches and breezy brunches are renowned. Think gooey paninis, crisp salads, juicy corned beef, and benedicts with rich hollandaise. Hot Pick: Smoked gouda and bacon pimento cheese with fresh-fried pita chips Terra, West Columbia Local producers get top billing on Chef Mike Davis’ farm-to-table menu chockful of fresh flavors. Dishes are creatively and expertly executed to impress guests—and you will be among them. Hot Pick: Grilled Carolina Heritage Farms pork chop Bernie’s Chicken, Columbia Welcome to the fried chicken joint of choice for legions of locals. SeaBlue Restaurant & Wine Bar, North Myrtle Beach Contemporary American cuisine meets classic French at SeaBlue, which showcases South Carolina’s coastal bounty plus expertly prepared steaks, lamb and duck. Hot Pick: Pan-seared crab cakes with arugula, Dijon aioli, lemon and extra virgin olive oil Big Mike’s Soul Food, Myrtle Beach Big Mike Chestnut uses his mother’s original recipes to create meat-and-three plates that are generously laden and infused with Southern flavor. Don’t forget the cornbread and sweet tea. Hot Pick: Toss up: collard greens or peach cobbler Johnny D’s Waffles and Benedicts, North Myrtle Beach, Myrtle Beach, Surfside Beach Delicious benedicts, buttery pancake stacks, fresh egg platters and FIG, Downtown Every dish served at this dining icon honors the Lowcountry’s unique culinary heritage. Darius has made no secret of his affinity for FIG (an acronym for Food is Good) and lauds its use of locally sourced ingredients. James Beard Award-winning Chef Mike Lata doesn’t just strive for excellence—he epitomizes it. Hot Pick: Ricotta gnocchi alla Bolognese Rodney Scott’s Whole Hog BBQ, Upper King Named “Best Chef: Southeast 2018” by the James Beard Foundation, renowned pitmaster Rodney Scott keeps the whole-hog traditions of South Carolina alive and smoldering at his aromatic barbecue joint. Follow your nose and experience the magic of cooking low and slow. Hot Pick: Whole hog pulled pork slathered in Scott’s signature vinegar-pepper sauce JAY ADAMS, VISITGREENVILLESC DiscoverSouthCarolina.com 9
South Carolina Vacation Guide SC 2024: Page 9
