Franklin
Franklin, NC · Food & Drink
Athens Banner-Herald
thetigercu.com
FOX Carolina
familydestinationsguide.com
Asheville Citizen-Times
wsnwradio.com
INAUGURAL ‘TASTE OF OCONEE’ COMES TO DOWNTOWN SENECA THIS THURSDAY
Historic Downtown Seneca will host the inaugural Taste of Oconee on Thursday, November 5, from 5:00 p.m. to 9:00 p.m., bringing together local food, drinks, and entertainment. Presented by 94.1 The Lake and Vyve Broadband, the free public event features food tastings from over a dozen local eateries—including Ram Cat Cellars, Vangeli’s, Choc’s BBQ, Keowee Brewing Company, and Papa Julios—alongside wine, beer, and bourbon tastings. Attendees will also enjoy live music from local artists and displays from more than 50 area businesses serving Oconee County. For additional details, visit 941thelake.com or call 864-882-9769.
takingthekids.com
This Upstate South Carolina Diner Is Known For One Standout Dish That Keeps Locals Coming Back
The biscuits at this little counter-service diner are made from scratch. They’re also big enough to make a grown adult rethink the word snack. That alone would earn a spot on my list. Then I learned the same kitchen turns out cheeseburger plates, hamburger steak, and blended soft serve treats called cyclones.
The State
Beloved BBQ joint, once a downtown Greenville staple, reopens in a new location
It took two and a half years, but a once popular downtown Greenville barbecue restaurant is reopening on Greenville County’s Eastside Friday, Nov. 6. “OH, HAPPY FREAKING DAY!!!” the owner of Smoke on the Water shouted on Facebook. “GREENVILLE, THE WAIT IS FINALLY OVER!” They even counted the days since they closed the restaurant in Greenville’s West End close to Falls Park and the Reedy River, where they had operated for 20 years. 957 days. “Countless delays. A whole lot of hard work. And more patience from y’all than we could have ever asked for,” the post announcing the opening said. The new location is 64 Beacon Drive, next door to California Dreaming, in an area rife with restaurants along Interstate 85. The restaurant was started by Frances “Chicken” Lea, her husband Hurdle Lea and Mike Shuler. The Leas were well-known Greenville entrepreneurs. Chicken was a founding member of the James Beard Foundation and board member for the South Carolina Governor’s School, the Metropolitan Arts Council, and the Greenville Art Museum. Hurdle was a textile executive with Fieldcrest Mills, Dunavant Enterprises and Cannon Mills, and founder of the Eastern Trading Company. He served as president of the American Cotton Shippers,
familydestinationsguide.com
This South Carolina Amish Market Has Prices So Low, People Drive Hours To Shop There
There’s a store in Seneca, South Carolina that has quietly convinced people from three different states to rearrange their entire weekend around a grocery run. Hochstetler’s Country Store is the kind of place that makes you question every shopping decision you’ve ever made, and it does it with a smile and a shelf full of fresh-baked bread.
FOX Carolina
fastfoodclub.com
This Unassuming Easley Supper Club Serves South Carolina Steak Lovers Filet Mignon by Dim Light
From the street, you might drive right past it. But step inside West End Supper Club on Main Street in Easley, and the low lights, polished bar, and sizzling filet mignon tell a very different story. Locals say it feels like a big-city restaurant tucked into a small South Carolina...
FOX Carolina
everafterinthewoods.com
hoodline.com
The Daily South
This Charming South Carolina Spot Is Part Café, Part Grocery Store—And Worth The Trip
When I opened the brown paper bag it smelled like popcorn. The freshly baked bread inside had a delicious aroma of oil, salt and just a hint of sweet. After taking a bite into the perfectly crisp crust and soft doughy middle, I understood why it was such a popular staple at the Swamp Rabbit Café & Grocery in Greenville, South Carolina. The success of this stecca bread, named after the Italian word for “stick”, is a story of serendipity. “We were just slow one day, and so I was like, ‘Oh, I’ll make my stecca bread,’” co-owner Mary Walsh told Southern Living. She gave some to one of their regulars, and he couldn’t stop raving about it. Now the company bakes stecca bread daily, often pumping out loafs until the early afternoon. Walsh said, “I think the freshness is what makes it extra special.”