Jasmine Kitchen is powered by local nonprofit Jasmine Road, a residency program that empowers women who are survivors of drug addiction, sex trafficking and prostitution. Jasmine Kitchen provides career opportunities for the nonprofit’s residents.

On Jan. 13, the restaurant announced on social media that it now employs 11 residents.

“We now have 11 amazing residents employed at one time, the most ever,” the post said. “This achievement is more than just a number; it’s a testament to the growth we’ve worked so hard for and the resilience of these incredible women.”

In addition to the delicious food, patrons of Jasmine Kitchen know their money goes toward helping local women on a road to healing. Jasmine Kitchen is located at 503 Augusta St. in downtown Greenville.

***

Greer’s Riverside Bagels & Deli quietly closed.

The news was announced social media by Gio’s Pastry, Caffe and Italian Market, which used to sell Riverside’s bagels on Saturdays. Gio’s is currently temporarily closed and will not resume Saturday bagel sales in wake of the closure. Riverside is now noted as “permanently closed” on Google.

Gio’s is located at 218 S. Main St. in Fountain Inn.

***

A new Nothing Bundt Cakes held its grand opening in Taylors with a ribbon cutting Jan. 16.

The new location is the bakery’s third in the Upstate. The chain was founded in 1997. Although it is not South Carolina-based or founded, Clemson University football coach Dabo Swinney once helped the then-fledgling business in its first expansion during his days as a real estate agent.

Nothing Bundt Cakes is located at 5314 Wade Hampton Blvd. in Taylors.

***

Planned and postponed events to look forward to:

• Downtown Greenville favorite Sum Bar will host its second anniversary party, jointly celebrating Lunar New Year on Feb. 2 from 11 a.m. to 3 p.m. The event is free and will include lion dancers, food, lantern crafts and drinks from local vendors. Sum Bar is located at 307 E. Washington St.
• The People’s Tap will host its two-year anniversary party Feb. 3. It was postponed due to the winter weather on Jan. 10.
• Everyone loves when great minds join forces. Potluck GVL and SOL GVL will collaborate on a five-course dinner Feb. 3 at Sum Bar. Drink pairings are available. Tickets can be purchased on Resy.

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Koenigsberg has been with the trailside cafe and grocery since 2023. She serves as kitchen general manager.

Each year, a handful of chefs across the state are selected to serve as chef ambassadors. Gov. Henry McMaster announced this year’s selections on Jan. 13.

Also selected were Darren Smith, owner and executive chef of Rivertown Bistro and Bonfire in Conway, and Shuai Wang, chef and owner of Jackrabbit Filly and King BBQ in Charleston.

The program is a combined effort by the state’s Department of Agriculture and the Department of Parks, Recreation and Tourism but the ambassadors are appointed by the governor. The program was launched in 2014. The chefs will attend food festivals and others events in their year as ambassadors.

Mike Sibert, owner of White Wine & Butter in Greer, was the Upstate’s chef ambassador in 2024.

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Officially, it began Jan. 9 and runs through Jan. 19. For those who may not know, Restaurant Week occurs in Greenville twice a year in January and August, and it’s a popular event in many cities throughout the state and country.

The week offers an opportunity for guests to sample an eatery’s offerings through a price fixed menu. In exchange, the deal helps restaurants get through seasonal lulls in business.

Here’s a list of Greenville area restaurants currently participating:

• Abanico Tapas Bar
• Bohemian Bull
• CAMP
• Cantina 76
• Carolina Ale House — downtown and Woodruff Road locations
• City Club of Greenville
• CityRange Steakhouse Grill
• Coral
• Craft 670 Bar at Embassy Suites by Hilton Greenville Golf Resort & Conference Center
• Crust & Craft
• Curean
• Fork and Plough
• Halls Chophouse
• HeyDay Sandwiches and Cocktails
• Indaco
• Ink N Ivy
• Iron Hill Brewery & Restaurant
• Ji-roz
• Jianna
• Juniper
• Keipi
• Kitchen Sync
• Larkin’s at Camperdown
• LaRue Fine Chocolate
• Nic & Norman’s Greenville
• Nose Dive
• O-Ku – Greenville
• Paloma
• Passerelle Bistro
• Patterson Kitchen + Bar
• Persis Biryani Indian Grill
• Restaurant 17 at Hotel Domestique
• Rick Erwin’s – Clemson Grille, Eastside, Greer and West End Grille locations
• Ruth’s Chris Steak House — both Greenville locations
• Scoundrel
• Soby’s New South Cuisine
• Sushi Go
• Tavola Italian
• The Cook’s Station
• The Lazy Goat
• The Melting Pot
• The Ottaray Raw Bar & Taphouse
• The Vista
• Topsoil Kitchen & Market
• Tupelo Honey Southern Kitchen & Bar
• UP on the Roof
• Urban Wren
• White Wine & Butter
• Willy Taco – Boiling Springs and Greenville locations

Visit restaurantweeksouthcarolina.com/city/greenville to see what each restaurant is offering.

***

Downtown Greenville’s Curean has a new resident chef, Michael Izzard. With a background in the world of Michelin stars and keys, he has been making a name for himself about town. Izzard has been hosting pop-ups in the area for the last year or so, dropping in on local hotspots like Curean, Sum Bar, Urban Wren and The Rabbit Hole.

Izzard was born in the Philippines, growing up partially in the islands and partially in Arizona. In his early 20s, he shifted between Europe and Morocco before settling in Northern California, where he really got his start in places such as Acquerello and The Harbor House. He made his way to the Upstate early on in 2024 to be closer to his parents.

Izzard’s LolaCeli cuisine will be available at Curean every first and third Tuesday of the month. Curean is located at 732A S. Main St.

***

Swamp Rabbit Cafe is now serving noodles … sometimes.

Each Tuesday in January, the cafe will serve dishes using noodles from local vendor Naked Pasta. The lineup is as follows:

• Jan. 14: Chicken alfredo pasta
• Jan. 21: Kale pesto pasta
• Jan. 28: Lasagna (vegan option available)

Unfortunately, we missed the Jan. 7 ramen offering. But for those who tried it, just know we’re jealous.

Swamp Rabbit Cafe & Grocery is at 205 Cedar Lane Road in Greenville.

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“I have three brothers and one of them started El Tapatio in Atlanta. It was a small store – much smaller than this – and he was busy,” Peña said. “At the time, I was living in Chicago and it is so cold there. He asked me to come work with him and open a larger store. That was in 2004. Today the four of us own and manage three of these stores – two in Atlanta and this one.”

He showed me some of his favorite things in the store – “tapatio” is slang for someone from Guadalajara – while we talked about life in Mexico. My mother spent the first 19 years of her life in Durango, Mexico, and Luis asked me if I ever visited Durango and what did I remember.

“My grandfather was a famous cowboy and he ran a big ranch in Durango,” I said. “Visiting the ranch was summer vacation for us when we were kids. I loved all the different fruits and vegetables. But the peppers: Grandaddy’s cowboys could eat the spiciest of peppers and not bat an eye. For me it was a trial by fire.”

El Tapatio, like most Hispanic groceries, has very little frozen food. Whenever a new customer is in the store and asks what they should buy, Luis always points them to the fresh tortillas and the bakery. I mentioned to Luis that my wife and I lived in Central America for a year and all of the towns we visited had one or two tortilla factories.

“Tortillas are important to us and ours are made of 100% corn,” he said. “Our meat, I believe, is the best. Here you can buy fresh tortillas, limes, onions, cotija and we make our own chorizo so your tacos can be amazing.”

While Luis took a quick phone call, I ordered a fresh orange juice from their taqueria. The young lady loaded a dozen oranges into the automatic juicer and two minutes later I had 20 ounces of fresh orange juice that cost only $4.

Although most of his team speaks Spanish as a first language, do not let that deter you from shopping at El Tapatio. If you love foods from Mexico or Central America, stores like El Tapatio are the place to get them. Where else can you get fresh tortillas, freshly ground chorizo, proper crema and enjoy handmade tacos before doing your shopping?

Luis divides his time between Atlanta and Greenville, and naturally he prefers Greenville.

“I love this town, it’s quite beautiful and it doesn’t have the traffic of Atlanta. And I love seeing returning customers or helping someone that is here for their first time find what they want.”

El Tapatio, at 2712 Anderson Road, is open daily.

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On Jan. 7, the Laurens Road restaurant announced the expansion comes with a new chef – Ted Prater.

Prater has a long background in the culinary world with a portfolio that has led him from dive bars to fine dining. Notably, he helmed back of the house operations in Banger’s Sausage House & Beer Garden in Austin, Texas for 12 years. Locally, he was most recently the program director and adjunct culinary instructor at the Culinary Institute of the Carolinas at Greenville Technical College.

In addition to leading culinary operations at the restaurant’s flagship location, Prater will assist in guiding the expansion.

“Our goal is to transition from a really good restaurant into a great company,” said Kitchen Sync managing partner and co-owner Kevin Feeny. “To do that we need to continue to recruit, hire and retain great people in an increasingly competitive and volatile industry environment. Ted is a fabulous mentor and has a long history of successfully helping employees become their best selves.”

Kitchen Sync is located at 1609 Laurens Road in Greenville, with its second location expected to open sometime early this year at 2420 Hudson Road in the Brushy Creek Shopping Center in Eastside Greenville. The new location is currently hiring back of the house positions. Those interested should apply at kitchensyncgreenville.com/jobs.

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Happy New Year, Greenville Journal readers!

Speaking of coffee expansions, West Greenville favorite The Village Grind now serves breakfast biscuits on the weekends. Guests can choose among chicken, sausage or egg biscuits each Saturday and Sunday. Biscuit sales continue until the shop sells out. Village Grind is located at 1258 Pendleton St. in the Village of West Greenville.

***

Simpsonville’s Sweet Sippin’ now has food. The wine bar will serve small plates and charcuterie. Some items include:

• Edamame
• Spinach and artichoke dip
• Seasonal breaded and baked ravioli

Sweet Sippin’ has been open in the Golden Strip since 2017. It is located in 103 W. Curtis St. in downtown Simpsonville. It is open Tuesday through Thursday from 4:30 to 11 p.m.; Friday and Saturday from 2 to 11 p.m.; and Sunday from 2 to 7 p.m.

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For local businesses specializing in food and drink, 2024 was a year of openings, closings and changes.

Skyrocketing liability insurance continued to plague the city’s food and beverage industry, leading to closures throughout the year. Some of those included Blind Horse Saloon and The Velo Fellow.

The long-awaited opening of BridgeWay Station occurred in the spring, bringing with it BridgeWay Brewing Co., Tavola Italian and more. The Mauldin development is also home to a food hall which opened in April and an extension of the Stella’s brand, Rôtie by Stella’s.

Local chefs and restaurateurs celebrated notable achievements. Jianna chef Michael Kramer launched his cookbook, “Jianna,” in September. Comal 864’s Dayna Lee-Márquez appeared on the Food Network’s “Beat Bobby Flay” in May.

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I can, however, also understand the significance of a new year and using that to set achievable goals, short- and long-term. For this column going into the New Year, I plan on visiting more food trucks, diners and small, ethnic-food establishments. My hospitality-consulting business goals for the new year are almost set and I may be a part of a significant project that should open by the end of 2025. Plus my latest side hustle – more on that later – is nearing fruition.

My friends running brick-and-mortar establishments, or their own hospitality projects, have their own ideas on New Year’s resolutions and several have shared them with me.

Read John Malik’s past columns

Adam Ashcraft is a hospitality recruiter in Spartanburg and his goals are fairly straight forward: Travel more – 2025 includes a visit to Greece – and worry less.

Stephen Baity is a much-sought-after private chef and, for those of you who patronize the Travelers Rest Farmer’s Market, he’s the Pop’s Secret Seasoning guy. His plan is a bit more esoteric: get back to the basics, strengthen his foundation and serve the community.

Carlos Baez, chef of Mr. Crisp, told me: “I don’t do New Year’s resolutions. If I want to change something, I start now. I don’t believe in waiting until tomorrow or next year. My goal remains the same every day, what did I do wrong yesterday, what am I going to do now to change?”

Matthew Tellier, the bar manager at Scoundrel, plans to streamline the bar and focus on creating memorable cocktails and service their customers will love.

Diego Campos of Camp believes that “as a chef, it is pretty easy to worry about everyone else and put yourself last. I want to take better care of my health, mentally, spiritually and physically. Also pushing the team to be better faster and stronger. It’s a broad goal, but we will be fine tuning consistency, menu development and attention to detail as a team.”

Chef Taylor Montgomery, formerly of Urban Wren, plans to focus more time on the farm he and wife, Fran, own in western North Carolina. They’re presently planning a commercial kitchen at Montgomery Sky Farm and that will enable them to host culinary events with guest chefs. Taylor and Fran also plan to focus on reviving some historic fruits and vegetables because, like many of us in hospitality, they fear the monotony of modern commercial agriculture.

What about you? Is there a cuisine missing in our town that you’d like, or perhaps a young chef doing pop-ups that you want to see find a permanent location? Drop me a note and perhaps we can make it happen. Happy new year.

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Steven Musolf, Oak & Honey: Chicken cacciatore

“One dish always stood out to me because of the way it sounded. As a 10 year old, just saying it sounded like I was eating something extravagant, luxurious and important: Chicken cacciatore,” said Steven Musolf of Oak & Honey. “It was quite the opposite of what it sounded like, but its rustic flavors and preparation was unforgettable. Chicken is simply braised with tomatoes, onions, garlic, herbs and peppers.”

Musolf was a child of the 1970s and ’80s. His mother did not inspire him to choose cooking as a career but did nurture a passion for gastronomy through chefs such as Jacques Pépin and Julia Child.

“Little did I know that (by) exposing me to those cooking shows from the ’80s, my mother was introducing me to the golden age of gastronomy,” he said. “I will always have memories of Jacques, Julia and my mom. I’ll take that over inspiration any day.”

***

Aquila Kentish, The Tasti Plate: Sweet potato pie

“My grandmother, she used to cook and bake a lot for family and church functions and things like that,” said Aquila Kentish of Greenville pop-up eatery  The Tasti Plate. “So oftentimes, one of the things I remember making a lot was the sweet potato pie, and that was also my favorite dessert.”

Kentish said her grandmother’s sweet potato pie had a smooth, velvet-like texture with notes of cinnamon, nutmeg and vanilla.

“When it all bakes together [with] the butter and sugar, it just gives a kind of caramelized taste,” she said. “That caramelized goodness was, I think, one of the signatures of my grandmother’s pie because it tasted like it had caramel in it, but it did not.”

Seeing the reactions of family members or members of the church inspired Kentish to cook. It wasn’t just about making food but making memorable, tasty food.

RELATED: Tasti fusion, new sushi and Greek sweets: Weekly Dish

***

Nico Abello, Table 301: Poulet ‘cocotte grand-mere’

Nico Abello of Table 301 is a native of France and with that comes a dish you may not have heard of: poulet cocotte grand-mere. The meal is traditional and common in French households. Abello said it is easy for kids to eat given its agreeable flavors.

Poulet cocotte grand-mere is a roast chicken with garnishes of potato, onion, bacon, lardon and mushrooms. Abello described it as “flavorful, roasted but savory and umami.” The chicken is cleaned and stuffed with fresh thyme, garlic and maybe rosemary and old bread, then massaged with butter, tied with twine and roasted. If you can, he recommended getting the butter between the chicken and its skin for a crispier texture.

Interestingly, Abello said he learned how to make this dish both at home and in culinary school, but these days he uses his mom’s recipe.

“This dish for me … I don’t know,” he paused. “It just makes me so happy to think about it.”

***

Jacque Metras, The Lazy Goat: Grandma’s scratch baking

“My grandma, Karen Metras, had a huge impact on my love of food,” said Jacque Metras of The Lazy Goat. “She made everything from scratch, I was always in awe of how she prepared something special out of literally nothing. As a child I would peer into her bare cupboard and see flour and sugar. In her refrigerator there was never much either. She had a few staples, along with a tub of lard.”

Metras recalled picking berries for pie fillings or jam during the spring, and remembered the holidays with her grandmother making cookies and other baked goods.

“Grandma made Christmas truly magical. Using an office envelope, she would decorate her gingerbread men and sugar cookies with almond icing,” she said. “On Christmas morning, a perfectly iced cinnamon roll, topped with a maraschino cherry, would sit at everyone’s place at the table. Sadly, but strangely fitting, my grandmother passed away Dec. 25, 2020. She had a wonderful way of making everyone around the holidays feel special, taking something simple and making it truly special.”

***

Jason Donnelly, Mill City Kitchen and Mill City Wine: DIY

Sometimes, inspiration works in the opposite direction.

Jason Donnelly, who recently opened dual eatery concepts Mill City Kitchen and Mill City Wine along with business partner John Shepherd, has been a chef for nearly three decades.

Donnelly began cooking because he decided the only way to get the job done properly was to do it himself. While he was growing up, his mom made barbecue chicken by grilling the chicken then roasting it with wine, carbonated beverages and barbecue sauce.

“She’d cover it and bake it for like three hours until it just fell off the bone and everything just tasted burnt,” he said. “But she loved it.

“Finally, I said to her one day […] ‘I can’t eat it. I’m just going to cook something myself.’ And that was the beginning of me learning how to cook breakfast.”

***

Gianna Smutzki, Hotel Hartness: Cheese quesadillas

Gianna Smutzki of Hotel Hartness was a picky eater as a child. Raised by a single mom and her grandparents, she was surrounded by great cooks.

But her own journey began by just helping a hungry friend.

“She would come over and just be hungry, and I would just start cooking random things,” Smutzki said. “The biggest thing when I was younger that really got me into cooking (was when) I was finally old enough where my mom trusted me to use the stove was cheese quesadillas.”

She gained confidence from those quesadillas, and her skills grew.

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Now it’s time to plan the party, put on the sequined dresses and jackets, pull out the peacoats, and call the babysitter.

If you don’t have New Year’s Eve plans yet, here are some events going on around town.

• Juniper’s NYE at the AC in the Camperdown: Juniper’s event will begin at 8:30 or 9 p.m., depending on the ticket purchased. Each ticket comes with access to an open bar, hors d’oeuvres and access to four entertainers. Tickets can be purchased at junipernye.com.
• Fireforge ’60s Mod New Year’s Eve Party on West Washington Street in downtown Greenville: Fireforge Crafted Beer will host a party 1960s-themed party including a welcome drink, hors d’oeuvres and a DJ. The event will take place from 9 p.m. to 12:30 a.m. culminating with a toast. Tickets can be purchased on eventbrite.com.
• New Years Eve party at Group Therapy: This one is a little more low key, offering the arcade’s games with a toast at midnight. There is no cover fee and pub specials will be available throughout the night. Group Therapy is located in Camperdown Plaza in downtown Greenville.
• For those who don’t want to stay out all night: Village of West Greenville favorite The Anchorage is offering a four-course New Year’s Eve dinner prepared by chef Steve Zurkey for $95. A wine pairing will be available for an additional fee. Tickets can be purchased at theanchoragerestaurant.com/newyearseve.
• Grab your corsages: Taylors bar-arcade Pinky’s Revenge will host a Pretty in Pink Revenge ’80s Prom Night. A ticket includes unlimited games, a champagne toast at midnight and music by local band Randomonium. Pinky’s is located in Taylors Mill. Tickets can be purchased at pinkysrevenge.com.
• The Pint Station in Easley is hosting a ’90s house party. No ticket is required; just come ready to party like it’s 1999.

***

Maverick Biscuit, with locations on Wade Hampton Boulevard in Taylors and North Main Street in Mauldin, opened a third location in Cherrydale. The restaurant is known for its scratch-made biscuits and Southern offerings like fried green tomatoes.

Owners Charles Sutter and brothers Sergio and Rico Briceño opened Conner Flynn’s Public House with former Mauldin community development director Van Broad in November 2023. The pub serves hearty items like shepherd’s pie and bangers and mash, making the team comfort food pros.

Maverick Biscuit Cherrydale is located at 2537 N. Pleasantburg Drive near the UPS store.

***

Come 2025, the Plaza One 89 apartments in Clemson will welcome El Paso Tacos & Tequila. El Paso is a Tex-Mex restaurant with locations in Louisiana, Florida, Georgia and North Carolina. The Plaza One 89 apartments are located at 189 Old Greenville Highway in Clemson.

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The beloved Latin fusion eatery posted the news on social media.

“Asada Restaurant is sad to announce the untimely passing of our chef and co-owner of Asada, Roberto Cortez, on December 14,” the Instagram post read. “He was a beloved husband, brother, uncle, son and artist who was loved by all. Please keep Gina, the family, and our amazing staff in your prayers and send us lots of love. We will announce a memorial date soon.”

Cortez was born in Nicaragua on Feb. 9, 1969. He grew up in both Nicaragua and Mexico following the Nicaraguan revolution so his father could attend school for ophthalmology. Later, Cortez moved to San Francisco, attending San Francisco State University to study industrial design.

It was in there that he met his wife, Gina Cortez-Petti. The two lived in the city’s Mission District, which would later help to form Asada’s central cuisine. They later moved to Greenville to get away from the “California rat race” in a more affordable city.

Drawing inspiration from the couple’s time in the the Mission District, Cortez’ upbringing in Central America and Petti’s Japanese and Italian heritage, the two created Asada first as a food truck in 2012.

After spending some time in Mac Arnold’s in the Village of West Greenville, Asada moved to its own spot at 903 Wade Hampton Blvd. in 2015.

In his spare time, he enjoyed biking, his painting and spending time with his family and dogs.

“He was definitely my best friend for 24 years,” Cortez-Petti said. “It’s going to be hard to navigate my life without him.”

Cortez leaves behind a legacy in Greenville’s culinary scene and many devotees of his cuisine.

 

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“I hadn’t worked in a professional kitchen before, but I figured I’d start at the top,” he said. “I interviewed with Steven Greene at Devereaux’s and with you at 33 Liberty. But it was chef Lindsey at the Lazy Goat who gave me a shot, and I loved working there.”

I had to laugh, then apologize, at the awkwardness of learning Tobin had interviewed with me and I didn’t hire him.

“It’s OK because Lindsey gave me a shot and I ran with it,” he said. “Later, I spent some time at Devereaux’s and then at American Grocery. While working at the grocery I had the opportunity to volunteer at the soup kitchen, and I really thought I’d walk in there and everyone would want me to show them how to be better with a knife or make something wonderful. Nope. The kitchen was staffed by volunteers, most of them old enough to be my grandmother, and they were turning kitchen scraps into soups and salads. They certainly didn’t need some kid like me to show them anything.”

Tobin grew up in a young family and he gravitated to helping his mom in the kitchen so he understands the value of stretching a meal. That skill has come in handy at the Project Host Soup Kitchen, where today he is the CEO.

“I was their chef for a long time and when Sally Green left, the job eventually fell on my shoulders,” he said. “When I was chef, I had callouses all over my hands. That happens when you’re constantly working with knives. The biggest difference as CEO, thanks to all the time sitting at my desk, is those callouses have now migrated to my butt.”

The soup kitchen receives a lot of interest around the holidays, but Tobin’s challenge is year-round.

“Our lunch guests at the kitchen, well they may have spent the night on the sidewalk, and we need to remember that. Our guests are incredibly appreciative, though, and our dining room is always full of smiles,” he said. “Today we have our food truck and that allows us to reach communities that cannot get to our Academy Street location. And our Cooking for Kids program, thanks to the CC Pearce Culinary School (another Project Host program), we feed 400 to 500 kids a day. Kids that have a healthy, hot meal do better in school, and conquering food insecurity, that’s our mission. We will always have a need for the soup kitchen and I’d love to do more outreach next year, get our resources out where they’re needed the most.”

The Project Host Soup Kitchen, at 525 S. Academy St. serves lunch, no questions asked, Sundays through Fridays from 11 a.m. to noon.

“City Juice” is a colloquial term for a glass of tap water served at a diner. John Malik is a restaurant coach and hospitality consultant. He can be reached at chefjohnmalik@gmail.com.

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Here is a partial list of spots around Greenville County where you can sip some holiday cheer. After all, what’s better than swiping the credit card with a buzz?

Ponche crema

Patterson Kitchen + Bar, 110 Halston Ave., Greenville

Patterson’s ponche crema has been redesigned by mixologist extraordinaire Jhonny Hernández. If you had it last year, it’s different this time around.

The masterful emulsion utilizes peppermint vodka, Frangelico and hibiscus-infused creme. The result is a velvet-like texture that subtly incorporates every quintessential flavor of the holidays between its sweetness and herbaceous aroma. The creme Patterson uses is vegan, so it’s a cocktail that can be enjoyed by all.

Candy Cane Martini

Tavola Italian, BridgeWay Station, 620 BridgeWay Blvd., Mauldin

Tavola is using this holiday season to show its appreciation of the classic holiday movie “Elf.”

Our personal pick this year is the Candy Cane Martini as it incorporates one of Buddy the Elf’s four major food groups – candy, candy canes, candy corn and syrup, respectfully. The vodka-infused conflation brings together peppermint schnapps with half and half and white chocolate liqueur. If that’s not sweet enough, it has a whipped cream finish and candy cane rim.

As an added bonus, Tavola is also serving the “World’s Best Cup of Coffee” by slipping in a nip of Jame-o.

Be sure to drop into other Table 301 restaurants this year, as each one has chosen a theme:

• Soby’s New South Cuisine: “Miracle on 34th Street”
• The Lazy Goat: “The Grinch Who Stole Christmas”
• The Jones Oyster Co.: “Rudolph the Red-Nosed Reindeer”

Koala LaLaLa

Miracle at Southernside Brewing Co., 25 Delano Drive, Greenville 

It’s hard to put together a holiday roundup without a nationwide holiday pop-up Miracle, which takes over Southernside Brewing Co. during the holiday season.

This year, the brewery is offering both cocktails and shots. One in particular, Koala LaLaLa, uses blanco tequila and vermouth in combination with apple, tamarind and eucalyptus bitters.

Boozy hot cocoa

Oak & Honey, 200 E. Washington St., Greenville

Does anyone else miss building gingerbread houses with their moms? We can’t promise you’ll build a house this year but in lieu of gingerbread craftsmanship, you can always peruse the city’s annual gingerbread exhibit in downtown Greenville’s Residence Inn.

Double down on the childhood nostalgia by indulging in a boozy hot cocoa. The hotel will infuse it with Borgetti espresso liqueur, Absolut vanilla vodka and Chambord for a chocolatey profile that curiously slips in notes of star anise, a classic accompaniment to gingerbread.

Yeti to Party

The Press Room, 315 S. Main St., Greenville

The Press Room has refit itself as Après Ski Bar & Lounge for the season, this time featuring a gondola in its entryway with ski lodge decorations throughout. A ski lodge would hardly be complete without dark liquor, so for The Press Room we’re spotlighting Yeti to Party.

The cocktail is a play on an old fashioned using Maker’s Mark private barrel select and sugar cookie syrup for a drink that is spirit-forward and warms the belly.

Eggnog

Swordfish Cocktail Club, 220 E. Coffee St., Greenville

Swordfish has crafted a scratch-made eggnog that amplifies a holiday classic.

Eggnog’s overall sweetness with spicy secondary notes makes it an easy addition to any liquor, but especially a darker one. Swordfish has made its reputation as a creative cocktail bar that doesn’t cut corners with its concoctions, and the holiday cocktails are no exception. The pub also offers a chartreuse hot chocolate, ginger molasses cookies and hot buttered rum, all of which pique our interest.

‘Hot thottie’

Vault and Vator, 655 S. Main St., Greenville

Tucked-away speakeasy Vault and Vator has an officially unnamed seasonal cocktail. It’s the hideaway’s take on a hot toddy, and this one really has it going on. With an ingredient list about 14 items long, the occasionally dubbed “hot thottie” is an item you have to request to receive.

The bar mixes honey, maple syrup, cognac, rum and fig bourbon, amaro and herbs like cloves and cinnamon for a drink that may actually cure a cold with all its spices. Did you know that was the original function of a hot toddy? Although today it’s more of a recreational drink, it is also great for winter weather.

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The makeover will align its aesthetic to the cuisine, which itself has been recently refreshed. In 2023, Roost brought on Illinois-native and Alinea alum Zac Leepper as its executive chef. Room service will still be provided to the adjacent Hyatt Regency Greenville during renovations.

Roost is located in NOMA Square, along North Main Street and directly in from the Hyatt. The square will also get a locally-owned cafe, Meeting Grounds, in place of the current Starbucks. The new cafe is also due in early spring 2025.

Roost Restaurant is located at 220 N. Main St.

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That got us to thinking: What else has begun to roll out with the waning of fall and the waxing of December holidays? Here are a couple more around town:

• Bar Margaret will host its first Winter Market Dec. 6 featuring winter-inspired cocktails and local vendors.
• Sans Souci’s Daydrinkers is hosting a collaborative pop-up with local athletic store Run-In on Dec. 8. The event will feature limited-edition apparel from On, an athletic brand, and a bra and shoe demo. The event will begin at 9 a.m. with a group run.

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C & C Italian Deli on Augusta Street announced its closure Nov. 25 on social media.

The business opened Nov. 1, 2023, with a plan to bring a little NYC to the Augusta Street corridor. It’s owners, Christopher Kandell and Christopher Gould – ‘C & C’ – are from New York City. Although the store is closing, the post also noted that Kandell still owns a catering operation with catering hall on Laurens Road.

C & C’s space at 2222 Augusta St. was formerly home to a longtime Greenville mainstay, Mug & Muffin. The breakfast spot was open for 25 years before it closed August 2023. No word yet as to what may enter the space next.

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A new Greek and Italian restaurant has been busy. Kouzina, which opened Nov. 4 in the former HabitTap space, now serves beer and wine, including a few Greek selections. The menu now offers:

• Mythos, a Euro pale lager with a light and crispy sweetness
• Fix Hellas, another Euro pale lager that dates back to the 1800s in Greece

The store offers a variety of beer and wine and has begun a partnership with Thomas Creek Brewery. It inherited HapiTap’s 50 beer taps and plans on expanding the menu further.

Kouzina is located at 1325 Miller Road just off Woodruff Road.

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