Mr. Crisp serves exacting seafood, minus the fuss: City Juice with John Malik
Although it is but a few years old, Mr. Crisp has become one of John Malik's standbys for a well-executed meal, served with expedient hospitality and little fuss.
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John Malik
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A walking tour of downtown Greenville pizzas: City Juice with John Malik
In downtown Greenville, and across the globe, there’s pizza on every street.
Maple Street thrives on hospitality, handmade biscuits: City Juice with John Malik
Maple Street Biscuit Co., at 18 E. North St., serves breakfast and lunch seven days a week.
Urban Wren carves fine-dining niche on Markley Street: City Juice with John Malik
Urban Wren, at 116 N. Markley St., serves dinner Tuesdays through Saturdays.
Local produce drives the Greenville food scene: City Juice with John Malik
On a recent April day at the Swamp Rabbit Cafe’s spring sale, John Malik caught up with Chris Sermons of BioWay Farm.
Larkin’s has new location but remains a downtown anchor: City Juice with John Malik
Larkin’s, at 32 E. Broad St., is open for lunch and dinner seven days a week.
Windy City serves up serious burgers, side of friendliness: City Juice with John Malik
The staff makes the sesame seed buns every day using only water, flour, yeast, salt and sesame seeds.
Abanico inspires the palate, sparks memories of Spain: City Juice with John Malik
Dinner is served Wednesdays through Saturdays and reservations are a good idea.
Due South’s elemental approach to coffee in Greenville: City Juice with John Malik
Due South is now in its 10th year, and Ricardo Pereira is grateful to be a part of what makes Greenville such a great town.
Speaking easy at Swordfish Cocktail Club: City Juice with John Malik
When Evan Leihy envisioned Swordfish, he wanted it to feel secretive and exclusive.
Greenville’s Maestro Bistro boasts delicious food, secret lounge: City Juice with John Malik
At Entre Nous, one can order from Maestro’s menu of traditional steakhouse and French offerings that share space with his Argentinian classics.
Love, community brought Teryi Mussolf back to baking: City Juice with John Malik
“I love the instant gratification of baking and to be able to talk to so many of my friends while I’m working. To be back on Main Street is just so lovely.” - Teryi Youngblood Musolf
Craig Kuhns, a chef’s chef and teacher’s teacher: City Juice with John Malik
With his skill set and enviable reputation, how is it that Craig Kuhns now teaches cooking classes? Easy - he's a natural.
Meet Farmer Nate and his locally grown bounty: City Juice with John Malik
Listening to Nathan Vanette talk about farming is akin to sitting in a compelling lecture given by your favorite author.
Indaco manages modern Italian with grace, hospitality and a local touch: City Juice with John Malik
At Indaco, everyone from the hostess to the cooks seem to understand that customers return not for the food, but how they were made to feel while eating that food.