#STACKS RESTAURANT GREENVILLE SC FULL#
“We’re still really focused on quality, but quality where you can take the kids or quality where you can say on a Wednesday or Thursday let’s just do something quick and not have to go and do the full Anchorage-type experience.” Mr. “Overall, it’s gonna be a little more casual but still detail-oriented,” Greg said. Crisp will be very different from the McPhees' cornerstone restaurant, the James Beard-nominated, The Anchorage, in both price point and menu it will share a similar approach to local, seasonal ingredients and precise execution. More: Greenville's The Anchorage restaurant named semifinalist for a James Beard Award
Crisp’s signature fish and chips, the restaurant will offer a raw bar, sandwiches and a bar menu comprised of bright, sustainable wines, beer and fun, festive cocktails. We want to change that thought process.”Ĭentral to the restaurant’s menu is fresh, sustainably caught, and expertly prepared seafood. “I think most assume it's frozen fish and it’s got a heavy beer batter on it. “It’s always been something we’ve said, 'I wish there was a better fish and chips around,'” Greg said reflecting on the origin of the idea. The announcement of the restaurant brings to rest rumors about a possible new restaurant that has been circulating for nearly two years. Crisp at Overbrook Village early next year. Now, McPhee, along with his wife and business partner, Beth, is turning that food memory into a new concept for Greenville.
The family’s Friday night post-swim practice, post-baseball game, post ice hockey game meal was often a basket of traditional English-style fish and chips, served hot and crisp with malt vinegar on the side. Just not what I am accustomed too.There is a memory Greg McPhee has of when he was a kid growing up in Toronto and played youth sports that still makes the chef hungry today. They may serve a version or style of Vietnamese food. So, can I say they serve authentic Vietnamese food? Who knows. Service was good.one more topping off of our drinks would have made it better. They didn't offer fish sauce or lemon, but instead they gave a lime with plenty of mint. But the noodles were clear and stringy.not the flat white noodles. I also tried the soft rice-paper was good. The custom is to receive enough lettuce to wrap the roll not used as decoration. One order consisted of two rolls with a sliver of lettuce, lots of sliced carrot sticks and very bland nookmum (sp). The "spring rolls" (chi-ya) (spelling) were just okay. I may not pronounce them correctly, but you'll know what I'm talking about. I've eaten true authentic Vietnamese cuisine and. The first restaurant closed at 7:30 on a Saturday.really? So we decided to give Mekong a try. I had a huge craving for Vietnamese food while traveling through the area.
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