Top 18 Must-Visit Restaurants in Greenville, South Carolina

At Asada, co-owners Gina Petti and Roberto Cortez bring a global touch to their Latin fusion café. Their menu features a variety of dishes, including okonomiyaki, Peruvian tacos, burger arepas, and shrimp-stuffed chayote, with the steak tacos and house-made chips being a standout favorite. The Saturday brunch is popular and seats are available outdoors. The drink menu includes two types of sangria, hibiscus tea, craft beer, and sake. Cortez, also an artist, showcases his paintings in the dining area.

Chef Max Godo is celebrated for his impressive sushi, sashimi, and roast pork ramen. The extensive sake menu and wine selection, supported by Mission Grape Co’s local, farm-produced wines, enhance the dining experience. Highlights include New Zealand king salmon, toro, and hamachi. The brothy little neck clams appetizer is a great starter, and the Tuna, Tuna, Tuna roll is a local favorite. Bento boxes are available at lunch for a great value.

At Windy City Burgers, hand-blended patties made from premium choice chuck and smoked pork belly create an exceptional burger experience, complemented by fluffy, freshly baked brioche buns. The garlic parmesan fries are generously loaded, and despite the cozy space—just three tables inside and two outside—friendly and efficient service ensures a loyal following. This gem is tucked away just behind Main Street on Coffee Street.

Chef Joe Cash, with his experience at New York City's prestigious Per Se, has drawn significant acclaim with his fine dining venture, Scoundrel, in Greenville. This restaurant has been recognized in Esquire’s 50 Best New US Restaurants and was a semifinalist for Best New Restaurant by the James Beard Foundation. The menu features refined dishes such as Caesar salad with celery root, whole fish, glazed mussel toast, and a cocoa powder layer cake from his grandmother. Don’t miss the sauced duck.

Society Sandwich Bar & Social Club, open daily until 2 a.m., addresses Greenville’s need for late-night dining. With a blend of casual and cheeky vibes, owner Jeremy Krauze and chef Chris Rosensteel offer two floors of dining, each featuring its own bar. The menu includes inventive dishes like huevos ranchero fries, Philly cheese egg rolls, and spicy chicken ramen. Enjoy their double stack burger and tiki-inspired cocktails, along with a noteworthy selection of bourbon and tequila.

Nelo Mayar’s café on Coffee Street has grown from serving hot lunch plates to becoming a full-service restaurant offering both lunch and dinner. The menu features soft-set dumplings, Afghan street food twists, and seasonal rice dishes with pressure-cooked proteins. Vegans can enjoy vegetables with individual sauces. A unique vinegar-based condiment, which Mayar calls 'chutney' but resembles chimichurri, is a must-try. Locals often take home half-gallons of cardamom tea. Mayar’s cookbook, The Afghan Table, is now in its third printing.

Sully’s Steamers on Main Street is a Greenville staple for steamed bagel sandwiches. Open until 1 a.m. on weekends, this spot offers a variety of gooey combinations. Try the California Steamin for a breakfast option or the Nacho Maximus, featuring a half bag of Doritos, for a unique twist. Keep your bagel wrapped to avoid drips down your arm.

Located next to Fire Forge Brewery, Sum Bar is the creation of Khailing Neoh, who won a James Beard Award for a documentary on the restaurant's launch, produced with Undercurrent Films. The handmade shumai is highly revered, and dishes like char siu pork, egg custard tarts, and Chinese broccoli with oyster sauce are consistently impressive. By day, Sum Bar becomes Coffee Coffee, a coffee counter managed by Jeremiah Romo, focusing on international coffee producers.

Soby’s, with its original warehouse ambiance, remains a Greenville dining staple. The crab cakes with haricots verts and sweet corn maque choux are always a hit. The shrimp and grits are a local favorite, and the vegetable plate even attracts meat-Mytours. Soby’s is especially lively during Saturday brunch, where the brick patio buzzes with activity. Additionally, ordering a bottle of champagne at brunch will earn you four pieces of fried chicken with sides, courtesy of the kitchen.

Despite its no-reservations policy and cozy size, The Jones Oyster Co. has quickly made a name for itself as a premier lunch destination since its opening last year. Highlights include their chowder and chargrilled oysters, with fresh oysters expertly shucked and served. The smoked fish dip appetizer is a standout, and the by-the-glass wine selection is particularly appealing for white wine enthusiasts. Chef Brant Teske creatively uses Hellmann’s mayo for the lobster roll and Duke’s mayo for the po’ boy.

O-Ku shares its space with the nearby Indaco, offering exquisite sushi and an extensive drink menu served by a knowledgeable and diverse team. Enjoy the covered outdoor seating and a separate bar in the courtyard. Culinary director Masatomo Hamaya frequently visits the Greenville location, collaborating with executive chef Jose Aguilar to refine the menu. The hamachi carpaccio, featuring orange ponzu and local tomatoes, is a highlight, and don’t miss the secret menu lobster salad roll topped with seared steak.

Julian Loué turned his pandemic passion for baking into a new career with Rise Bakery in West Greenville. Rise Bakery supplies bread daily to local restaurants, including a kalamata olive and polenta country loaf, but it’s the morning pastries and glossy croissants that draw the locals. Their double-twisted cardamom bun is both fragrant and expertly made. Enjoy a selection of hot and cold sandwiches for lunch, and follow their Instagram for updates on seasonal pastries available each week.

Chef Diego Abel Campos has truly found his groove at Camp. With experience from Napa’s renowned French Laundry alongside chef Drew Erikson, who initially opened the restaurant, Campos brings an infectious energy to this charming spot. The menu features a variety of small plates with a global flair, categorized into field, sea, and land options. Camp’s bar extends onto Camperdown Plaza, offering a delightful setting for cocktails and relaxed outdoor dining at the counter.

At Urban Wren, Chef Taylor Montgomery showcases his passion for sustainable farming by raising Scottish Highland cattle and Valais Blacknose sheep on his Western North Carolina farm, where he also cultivates heirloom vegetables. The standout paper bag salad features Napa cabbage, green mango, and bo kho jerky with tamarind dressing, topped with crispy rice paper. The menu also includes seasonal fish, steak, lamb, and a rotating selection of fresh bread. For a special experience, consider reserving the multi-course chef’s table for a group. Sommelier Amy Yancy oversees the wine-focused bar.

Dining on the terrace at Jianna offers a unique experience in downtown, with views of both South Main Street and Falls Park. Chef Michael Kramer and general manager Andrea Ciavardini-Royko excel at making each guest feel special. While the restaurant is renowned for its pasta, Kramer’s skill extends to expertly prepared fish dishes. The wine list is extensive, featuring a thoughtfully curated selection of Italian wines best enjoyed by the bottle. Recently, Lana Del Rey dined at Jianna, adding to its charm.

At Comal 864, Chef Dayna Lee-Márquez offers what she calls “Bordertown food,” a nostalgic take on Southern Tex-Mex. Known for her handmade sauces and irresistible specials, Lee-Márquez keeps her two locations busy with stuffed burritos and birria tacos. A James Beard semifinalist for Best Chef Southeast in 2023, she is also a passionate activist, frequently hosting events for local causes. The new Midtown location will soon introduce its own bar.

Serving breakfast and lunch Monday through Friday, OJ's Diner offers scratch-made soul food. Olin Johnson aimed to modernize the classic meat-and-three with wholesome ingredients. Daily specials often sell out quickly, so aim to arrive around 11 a.m., especially on Fridays for the fried chicken or barbecue ribs. The service is friendly and prompt, and you’ll never be short of tea. Enjoy house-made cobbler and standout sides like stewed greens and fried okra. The dining room buzzes with the lively chatter of guests over biscuits.

Despite recent changes and ongoing rumors, Patterson Kitchen + Bar continues to impress with its breathtaking interiors and farm-to-table cuisine. Located next to Hotel Hartness in Simpsonville, the restaurant features new pastry chef Tania Harris, a James Beard Foundation 2024 semifinalist, who previously worked at Topsoil. The intimate cocktail bar, The Captain, is nestled within the original manor house, adding a touch of elegance to the dining experience.