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Five Surprising Southern Food Towns
Vault & Vator’s concealed location may be the surest sign of Greenville’s transformation into a true eat-and-drink destination—the owners, Joe and Darlene Clarke, were confident patrons wouldn’t balk at a bar squirreled away speakeasy-style in the West End. The cocktail cellar is just one of the assured additions to a downtown dining scene spurred by Soby’s, which introduced its refined Southern classics twenty years ago. Asheville’s White Duck Taco Shop and Biscuit Head have set up shop, while Charleston’s Husk and Fork & Plough—a butcher and luncheonette from High Cotton’s chef—are coming. Along Main Street, Ji-Roz makes Sunday mornings synonymous with saganaki and eggs, and Jianna whips up squid ink radiatori and other polished pasta. Best of all is the Anchorage, a West Greenville charmer showcasing the gentlest aspects of Blue Ridge cooking—mountain trout and butter beans are in good hands here. A food hall at the Commons aims to open next spring.
Rising stars such as Greenville, S.C., Des Moines, Iowa, and Provo, Utah, built out vibrant economies even before the pandemic; now, they are drawing new workers and businesses.
Greenville-Spartanburg International Airport - Best Small Airport in North America.
Southern Living notes that Greenville boasts a walkable downtown, Instagrammable Main Street, and chef-driven culinary scene where Foodies can choose from cuisines reflecting a variety of cultures, authentic barbecue, and James Beard Award-nominated dishes.