The Dish

The Dish

August 28, 2015
0 Shares
Share to printerest Share to fb Share to twitter Share to mail Share to print
biscuits and gravy

We like to eat. We like restaurants: the farm-to-table kind, the Southern institution kind, the drive-in kind, the drive-to-the-middle-of-nowhere kind. From white tablecloths to neighborhood joints, all across the Upstate, good food is made here. Every issue, we’ll be bringing you quick tableside shots of the plates we never want to see fall off the menu.

1 Biscuits and Gravy

This brand-new breakfast and brunch spot is an extension of the kitchen genius from Summer and Joe Fredette at SummaJoe’s, and man, does it make us happy. Their menu is chock-full of good stuff, from French Toast to farmers market specials. We love the light, fluffy biscuits served with fried chicken and luscious sausage gravy.

Mr. Rivers Breakfast Joint
125 North Main Street
Anderson
Tuesday-Saturday
7am-Noon
864-760-0597

2 Shrimp Ceviche

There is little better for a summertime snack than ceviche: the Latin American tradition of quick pickling all kinds of seafood in chilies, salt and lime. Willy Taco does a spot-on shrimp version, served with a pile of blue corn chips and one of their perfect margaritas (of course).

Willy Taco
930 East Main Street
Spartanburg
Tuesday-Thursday, 11am-10pm
Friday-Saturday, 11am-11pm
Sunday 10am-9pm
864-327-8228
www.willytaco.com

3 Fried Chicken

Southern Culture makes some of the best fried chicken around—salty, herby, and a little bit sweet—and we love how you can find it tucked into all kinds of dishes on their menu, from big plate meat-and-threes, to salads, to this delectable waffle sandwich. When you do something right, do it all the time.

Southern Culture Kitchen and Bar
2537 North Pleasantburg Drive
Greenville
Brunch, Friday-Saturday, 11am-3pm
Sunday 10am-3pm
Dinner, Monday-Thursday, 5pm-10pm
Friday-Saturday, 5pm-11pm
Sunday 5pm-9pm
864-552-1998
www.southernculture
kitchenandbar.com

4 Pupusas

Pupusas Pupusas are the best thing you’ve never tasted. Native to El Salvador, these thick, handmade corn tortillas are stuffed with cheese, pork, beans, or any combination of the three. Served with a side of curtido—a crisp, slightly fermented slaw—and perfect with a tall glass of Rincon Latino’s housemade horchata.

Rincon Latino
1902 Easley Bridge Road
Greenville
Open 7 days a week
864-269-1936

shrimp ceviche
fried chicken waffle sandwich
pupusas
Article from Edible Upcountry at http://edibleupcountry.ediblecommunities.com/recipes/dish
Subscribe
Build your own subscription bundle.
Pick 3 regions for $60