Food

Gwen Fowler

SOUTH CAROLINA INSIDER

 

Greenville has a new place to roost

Posted 2/6/2013 11:19:00 AM

A new restaurant has opened on Greenville’s busy Main Street. The Roost opened Jan. 17 with what the team is calling a “soil to city” philosophy.

Executive Chef Trevor Higgins and his staff plan to feature local, organic and seasonal foods. Among the locals Upstate farms supplying food are Hurricane Creek Farms in Pelzer, Split Creek Farm in Anderson, Bio-Way Farm in Ware Shoals, Native MeatsMerciful Hearts Farm of Pelzer and Happy Cow Dairy of Pelzer.

Among the “Rules of the Roost” are that only domestic and in-season ingredients will be used, and no high fructose corn sweeteners are allowed.

Some of the tasty offerings on the dinner menu include “yard bird” and dumplings, 12-hour country pork ribs, and sides of pole beans and roasted garlic, boiled peanut ragout and lipsmackin’ collard greens.

The restaurant offers outdoor seating; an open, demonstration-style kitchen with upfront seating for up to 15; a community Chef’s Table in front of the exhibition kitchen with a tasting menu; and a Harvest Table where guests can work with the chef to build their own meals.

Heading up the management team is Michael Rosen, JHM Hotels vice president of food and beverage. General Manager Carey Lapidus will lead the front of house team.

The restaurant offers outdoor seating, an open, demonstration-style kitchen with upfront seating for up to 15; a community Chef’s Table in front of the exhibition kitchen with a tasting menu; and a Harvest Table where guests can work with the chef directly to build their own meals.

Roost will be open daily for breakfast, lunch, dinner and Sunday brunch.