Best Fine Dining in My Business Directory

Restaurant 17 sits at Hotel Domestique, the boutique hotel George and Rich Hincapie built into the Blue Ridge foothills a few miles north of downtown Travelers Rest. The dining room looks out toward the mountains, and the property carries the European-countryside feel the Hincapies brought home from years of travel and racing abroad. Getting here means leaving the Upstate's busier roads for a quiet stretch of Road of Vines, which is part of the draw. The kitchen, led by chef Haydn Shaak, works a seasonal menu rooted in the land around it, with a European and Mediterranean lean rather than anything fussy. Much of the plate is grown close by, drawing on Stage 22, the hotel's own farm along the North Saluda River, plus neighboring farms and nearby streams. Because the menu follows what is in season, it shifts through the year, so two visits months apart rarely look alike. That local sourcing is what reviewers keep returning to, along with a setting that stays relaxed rather than stiff despite the polish. If you go, leave time before dinner for a drink at the hotel's Bar 17; starting the evening there, then moving to the table as the light drops over the foothills, is how people who know the place tend to do it.

The Black Sheep is Danielle Grigorian's first restaurant, and she came to it already knowing how Greenville eats. She ran the kitchen at Jianna downtown before opening her own place, and she is a New York native with Armenian roots who trained in the city and spent a first career in interior design before moving to the line. Both of those threads run straight through what she is doing here. The cooking is Mediterranean, though not the version the word usually promises around here. Armenian dishes are the constant, and each season the kitchen rotates through a few other Mediterranean countries, so a plate you loved in spring may be gone by fall and replaced by something you have not tried. The menu reads a little like a wine list, naming the country or inspiration behind each dish, and the cocktail lounge is part of the concept rather than tacked on the side. Grigorian designed the room herself in darker charcoals with washes of pink and purple, so the space feels deliberate rather than off the shelf. Diners have responded warmly since it opened in 2025, and it reads as a place for a real occasion rather than a quick weeknight bite. It sits at the corner of North Main and Stone Avenue, in the North Main District just up from the busiest downtown blocks, an easy pick when you want a proper dinner a step outside the center.

Set along Camperdown Way inside the Grand Bohemian Lodge, Between the Trees looks out over Falls Park and the Reedy River, and it draws its name from that canopy-and-water view. The location does a lot of the work here, but the kitchen holds up its end: modern lodge cooking, classically prepared and shaped by the season, under chef Nicolas Abello, who came to Greenville with a Michelin pedigree. The sourcing leans on the Upstate's agricultural roots, with locally caught fish and game, regionally sourced cheeses, and desserts turned out by an in-house pastry chef. An extensive wine list comes with a steward on hand to walk you through it. Reviewers tend to circle the same plates: the strawberry salad and the scallops, the lobster croquette, and a panna cotta or lemon tart to close. Guests single out the river-view dining room, the warm wood and natural light, and the al fresco seating when the weather turns mild. It reads as a special-occasion place first: date nights and anniversaries, out-of-town visitors you want to impress, or a business lunch that needs a memorable backdrop.

Rick Erwin's Greer brought the Rick Erwin name, a fixture of Upstate fine dining, to downtown Greer in 2023, taking over the East Poinsett Street space locals knew for years as Strip Club 104. It is the group's newest room, and it runs on the same idea that built the name: a serious steakhouse that stays warm instead of stuffy. The setting is intimate and dressed up without tipping into formal, with private and semi-private areas for larger parties. Executive chef Ben Arendt's kitchen is built on premium cuts of beef and fresh seafood, backed by a full bar and a deep wine list, along with chef's features written just for the Greer location. Diners keep pointing to the she-crab soup, the shrimp and grits, and the crab cakes, and to the Saganaki cheese flamed table-side, while the steaks pull the kind of praise a steakhouse lives or dies on. It is a reservations-first kind of place, and the occasions guests describe tend to repeat: an anniversary, a milestone worth marking, a date night, or a business dinner where the pacing and the service carry as much weight as the food.

Soby's is the restaurant most responsible for turning South Main into a dining destination, open since 1997 and still one of the first names locals hand a visitor asking where to eat downtown. The headline sits behind glass downstairs: an underground cellar of around 4,000 selections and some 17,000 bottles, the largest restaurant wine list in South Carolina, with a dozen seats set among the bottles for a private dinner. The kitchen cooks New South, Southern standards rebuilt around local and seasonal ingredients rather than served straight from memory. Fried green tomatoes, shrimp and grits, and braised beef short rib over truffled grits are the plates people order without opening the menu, and the room stays casually elegant without tipping into fussy, with a bar that keeps its own crowd. The wine program is what drew the national attention. In 2025 Soby's became the first restaurant in South Carolina to win Wine Spectator's Grand Award, a distinction fewer than a hundred restaurants worldwide hold, and it carries a recommendation in the MICHELIN Guide's American South edition. Nearly three decades on, it still fills the dining room on an ordinary weeknight.

Stella's has been cooking on Fairview Road for more than fifteen years, long enough to sit near the top of most Simpsonville diners' lists. The room manages relaxed and polished at the same time, easy enough for a weeknight dinner but put-together enough that people book it for anniversaries and other special occasions, with service that stays attentive without turning stiff. The kitchen works from scratch and leans Southern, with coastal-Carolina influences and a real commitment to sourcing close to home. That is not just a line on the wall; the menu credits its growers by name, from Tyger River Farm greens to Split Creek Farm goat cheese, so a plate here traces back to Upstate and regional farms. Around the food sits a full wine list, a bar that takes its cocktails seriously, and a Sunday brunch worth planning for. Larger gatherings have the Indigo Room, the restaurant's private space, which seats up to fifty for anything from a plated dinner to a full event.

Halls is the Hall family's chophouse, a Charleston original that grew into a small Southern group and put its Greenville room on the south end of Main by the Reedy River. It plays the part of an old-world steakhouse but a loud, lively one: dark rich decor, a packed bar, live music most nights, and an energy that carries across the dining room rather than the hushed reverence some steakhouses reach for. The heart of the menu is beef: USDA Prime, wet- and dry-aged, flown in from Allen Brothers in Chicago, with wagyu on hand for a full splurge. Around the steaks are Lowcountry touches that nod to the Charleston roots, she-crab soup and oysters on the half shell among them, and a wine list well past a hundred bottles that the staff actually know how to steer. The experience is the point as much as the plate. Expect to be greeted like you have arrived somewhere, a room that hums, and a staff that turns a birthday or anniversary into a small event, often with a glass of something on the house. It is a genuine splurge, and it is Greenville's default answer for a night that is meant to feel like one.

Downtown Greenville got its first raw bar when Abyss opened inside ONE City Plaza, and the gleaming ice bar up front is still the first thing that pulls people in. Expert shuckers work an ever-changing lineup of oysters you can mix and match into your own platter, alongside littleneck clams, king crab legs, and a chef's crudo that changes by the day. It reaches well past the raw bar. Under chef Dom Angelo the kitchen turns out a seared tuna the reviews keep singling out, along with scallops, sea bass, and a short list of plates that lean on whatever came in fresh. The cocktail and wine program is built to sit next to seafood rather than compete with it, which is why a lot of tables end up lingering longer than they planned.

Tucked into Poinsett Plaza and easy to walk past from the street, this chef-and-family-owned room plates French-Argentinian cooking with a Southern accent, so chimichurri, escargot, foie gras, and steak tartare share a menu with slow-cooked Southern comforts. The kitchen runs three ways: white-tablecloth service in the evening, a relaxed bistro lunch, and a Saturday brunch. A members' Dinner Club opens a more exclusive wine list and a handful of dishes kept just for guests, and next door a hidden 1920s-style speakeasy, Entre Nous, waits behind a passcode for anyone who asks for the code. Reviewers reach most often for the sea bass, the Parmesan-crusted swordfish over red-pepper risotto, and the filet, praising a garden-like, intimate room set to live jazz and a wine program regulars return for. Many describe it as their special-occasion choice in the city. The recurring caveat is pacing on a full night: drink refills and reservation timing can lag when the room is busy, so book ahead and build in a little patience during the rush.

The front room is a working wine shop, so a night here can start by browsing the shelves, choosing a bottle, and having it opened at your table on the spot. That pairing of wine and small plates has defined The Anchorage since chef Gregory McPhee opened it in the Village of West Greenville in 2017, and it landed the place in the 2025 Michelin Guide to the American South. The kitchen keeps the menu short, usually under ten dishes plus a tasting menu, and builds it around local farms and what is in season, so it shifts through the year. Plates reviewers have singled out include hand-rolled rigatoni with pesto and meatballs, and steak over Carolina Gold rice with red peas and okra, alongside craft cocktails and a wine list that leans esoteric. It is a two-story place: a first-floor dining room open to a semi-visible kitchen, a bar and more seating upstairs, and a patio for good weather. The mood runs relaxed and neighborly, which is why it works for a slow date as easily as an after-work glass of wine. If it is on the menu, the TB&J, black tahini butter and strawberry jam layered with brown butter cake, is the dessert Michelin's reviewers flagged as a standout.

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L'INCANTO was built for elegant comfort, and the details carry it: frosted-glass rose emblems, a bar washed in cool blue light, and an intimate dining room made for a slower evening. It sits on East Poinsett Street in downtown Greer's walkable historic district, the kind of dinner-only spot you settle into rather than pass through. The kitchen belongs to Chef Carlos Echeverri, who runs it alongside his wife, Kristi. Their cooking stays rooted in Northern Italy while leaving room for a modern hand, and each plate is built with real attention to how flavor, texture, acidity, and pairing come together. The menu shifts with the seasons rather than sitting still. Vegetarian, vegan, and gluten-free diners are looked after, and the staff know the wine list well enough to guide you through it. Reviewers keep returning to specific plates: the bolognese, a pork belly osso buco, Chilean sea bass, and lamb that guests call out by name. Beyond the regular menu, the restaurant hosts seasonal wine dinners and keeps a private room for larger parties and celebrations. Because the menu turns with the seasons, the dish people are raving about one month may be gone the next, so the favorite you leave with is likely to be one you find on your own.

Walk into Coral on the West End of downtown Greenville and you get a choice of two rooms: a big, open bar up front where the cocktails and the conversation run loud, and a quieter dining room set back from it for a calmer meal. Guests who want to actually hear each other across the table tend to ask to be seated away from the bar. The kitchen works around fresh seafood brought in daily, and reviewers keep circling back to the same handful of plates: the scallops over risotto and the bang bang shrimp lead, with grouper, halibut, swordfish, and the rotating dinner specials close behind. The bar has its own following for martinis and signature cocktails, and the pastry side draws as much praise as the entrees, with the sticky toffee pudding and creme brulee named again and again. Three friends with a passion for fine dining and hospitality started Coral, and the attentive, well-drilled service guests describe, servers remembered by name and owners stopping by tables, reflects that. Complimentary valet runs nightly, an easy convenience on a busy stretch of Main.

Perched on the second floor of Falls Park Place where Main Street meets Falls Park Drive, this Table 301 concept trades on one of downtown's best vantage points: a wraparound veranda and tall windows that open onto the Reedy River and the park below. Executive chef Michael Kramer, a James Beard Award nominee, named the room after a San Francisco restaurant run by an early mentor, and the kitchen carries that lineage into a modern read on rustic Italian cooking. An open pasta station turns out hand-rolled gnocchi and cut-to-order noodles while the raw bar runs oysters flown in from both coasts alongside sliced-to-order prosciutto and crudo. A 40-foot bar anchors the room, pouring craft cocktails and an Italian-leaning wine list built by a resident sommelier; most pastas can be prepared gluten-free on request, and outside bottles are welcome for a corkage fee that is waived with a purchase from the list. Reviewers most often single out the squid-ink fusilli with lobster and truffle, the burrata, and a floor team known by name for walking guests through the menu, with live music on the balcony some evenings. Recognized in the MICHELIN Guide to the American South, it sits firmly at the special-occasion end: there is no private dining room, the main room caps parties at ten, and larger groups book a full buyout rather than a reserved table.

Perched in Camperdown Plaza at the corner of Main and Broad, this is a downtown anchor built for occasions, sitting directly across from the Peace Center and a short walk from Falls Park and the Reedy. Guests get to pick the mood, from a lively bar to a string-lit terrace to a quiet white-linen room, which makes it an easy stop before a show or for a celebration. The room is backed by a Wine Spectator-recognized wine list and a full craft cocktail program, and the team also runs an award-winning catering and private-event operation for weddings and corporate functions. The restaurant dates to 2005, grown by Mark and Larkin Hammond from their original Larkin's on the Lake in Lake Lure, NC. Among the plates reviewers single out are dry-aged steaks, shrimp and grits, lobster mac and cheese, she-crab soup, tuna tartare, and crab cakes, with the vanilla crème brûlée drawing repeat mentions. Regulars consistently credit the steaks, the attentive service, and the cocktails, with the old fashioned earning frequent nods. The main friction is logistical rather than culinary: downtown parking takes some planning, though valet is available at the neighboring AC Hotel, and the check lands firmly in splurge territory.

The kitchen builds a new three-course prix fixe most weeks around whatever the restaurant's own farm and neighboring Upstate growers are harvesting, so the menu shifts with the season rather than sitting still. Dinner runs three courses for $65, Thursday through Sunday. It occupies the old Williams Hardware building on Main Street in Travelers Rest, with a screened, heated porch that looks out over the Swamp Rabbit Trail. Live jazz plays on Thursday evenings and select Saturdays bring a bluegrass brunch, which gives the room the feel of a neighborhood gathering as much as a special-occasion table, though it handles both. Beyond the weeknight prix fixe there is weekend brunch, a full bar with a curated wine list and craft cocktails, and a Sunday chef's tasting that changes weekly, five courses with an optional wine pairing. Plant-based cooking gets serious attention, from a deep vegan lineup to a Plant Based Supper Club that runs a few times a year. The attached kitchen and market bakes bread to order and carries local produce and chef-prepared meals. Chef Adam Cooke, a 2020 James Beard semifinalist for Best Chef Southeast, leads the kitchen, and much of what comes out of it traces back to the restaurant's own 16-acre farm and named local growers like Bradford Farm and Barbee Farms.

The beef is the point of pride here: Rick Erwin's runs the Linz Heritage Beef program, among the higher grades of steak you will find on a menu in town, cut and cooked to a house standard the kitchen has held for years. It is served in a room built for it, deep mahogany and low light with jazz under the murmur, the kind of quiet, old-school fine dining that has gotten rarer as Greenville's scene has gotten louder. Beyond the steaks it is a full steak-and-seafood house in the traditional sense: a company crab cake heavy with jumbo lump, a signature surf and turf that pairs a center-cut filet with that crab cake, oysters and a raw-bar shellfish tower for the table, and a wine list deep enough to justify the glass-walled cellar it is kept in. Rick Erwin himself, whose name is on five Upstate restaurants, still turns up to work the room. It has been Greenville's original fine-dining steakhouse since 2005, and it still plays that part: the room you book for the anniversary, the milestone birthday, or the dinner that is supposed to matter. Come for a reason, and let the room carry the rest.