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Read all about it: fork and plough in the news
The brainchild of farmer Roddy Pick and chef Shawn Kelly, farm-to-table levels up. Grass-fed/-finished beef and in-season organically grown produce from Pick’s Kingbird Pastures star on Kelly’s twice-daily-changing menu, serving the likes of creamy crab and brie soup, smoked trout dip, shiitake Swiss cheeseburger, and a chicken salad sandwich. No matter what you spring for, it’s 100% guaranteed fresh. forkandplough.com
Food & Wine recognized Fork & Plough as a staple for Greenville, SC as one of the Best Small Cities for Food in the US. It’s an honor to be recognized alongside restaurants focusing on farm-forward menus, and we’re grateful to our community for making it all possible. Come taste what's fresh with a brand new menu every day twice a day, featuring local growers.
Part restaurant, part butcher shop, and part art gallery, Fork and Plough is an anchor of Historic Overbrook. In fact, much of the independent retail along East North Street has grown up around it. Known for one of Greenville’s best brunch menus, chef Shawn Kelly showcases his expertise with farm-fresh entrees as well as baked goods, all made in-house. Lunch is a nice affair too; soups change daily, and there’s a celebrated shiitake Swiss burger. At night, seasonal specials like crispy soft shell crab, heritage pork dishes, and chicken pot pie fly out of the kitchen. Happy hour is a fun time to be at the bar or on the screened porch. Co-owner Roddy Pick of Kingbird Pastures also curates the rotating installations from local artists.
Fork and Plough takes its claim to cooking with local and regional ingredients seriously; the menu changes twice daily to account for what’s available and what’s in season. It’s highly recommended to make a reservation, especially if you’re interested in the weekend brunch. No matter when you choose to dine, you’ll be greeted with a wide selection of comfort foods. And if you aren’t sure what to get, know you can’t go wrong with the fan-favorite Shiitake Swiss Cheeseburger.
Running a 50k in South Carolina in the middle of summer is going to be hot, and I was intrigued by the brave runners tackling this endeavor. Second, one of my favorite chefs in the country works just down the road, serving up spicy dishes at Fork & Plough restaurant in Greenville.
If you’re into popular shows, chances are you’ve seen “The Bear” on Hulu. For those that don’t know, “The Bear” follows a chef who takes over his brother’s dive restaurant and then decides to make it a Michelin star-winning spot. We got to thinking… if chefs from “The Bear” worked in Greenville, where would they work? Here’s what we came up with.
GREENVILLE — Let me preface this by saying that this list is not exhaustive and is focused more on dinner spots.
There aren't any fast food joints or pizza places included (that should really be its own story). Most of these spots serve beer, wine and cocktails, which is not imperative for dining out but is an added bonus for adults who would like a drink with their dinner.
The Who’s on the Move, Entrepreneur Minute is an interview in support of the undeniable impact that entrepreneurs have on our communities. We will be highlighting 20 entrepreneurs in each of our markets (Columbia, Greenville and Charleston) with a short video as well as a full audio version of the conversation on our WhosOnTheMove SC podcast. You will see a diverse group of entrepreneurs and we will be exploring the theme of overcoming obstacles.
Greenville, South Carolina's culinary scene is flourishing. From rustic Italian bistros to stalwart barbecue joints and up-and-coming cafes, the robust roster of restaurants is filled with unforgettable flavors and experiences that keep locals and visitors alike coming back for more.
GREENVILLE — On a recent Wednesday afternoon, a steady stream of people step through Fork & Plough’s front door, where Shawn Kelly greets most by name with a nod and a personal word.
After five years of running the restaurant he started within the heart of the Overbrook neighborhood, Kelly has become as much a part of the experience of Fork & Plough as the food.
Roddy Pick is as passionate about local art as he is about the fresh ingredients at Fork and Plough.
Before it reaches the kitchen of chef Shawn Kelly, much of what makes it to the plate at Fork and Plough is quietly raised on a farm in Dacusville.
GREENVILLE — It’s a spread, it’s a base, it’s a sauce — it’s mayonnaise!
In partnership with Duke’s Mayo, tourism promoter VisitGreenvilleSC created “Eugenia Duke’s Unofficial Mayo Guide to Greenville.” It’s a mouthful of a title to celebrate mouthfuls of food made with the versatile egg yolk-based condiment — which originated in Greenville and has a loyal following.
The guide highlights dishes served by 20 local restaurants featuring Duke’s mayonnaise as an ingredient.
“With its proximity to downtown Greenville and the new Swamp Rabbit Trail extension, installation of sidewalks and retail and restaurant growth, Overbrook is one of the best places to settle in Greenville.” Read the full article here.
These 20 food stops and four historic spots celebrate Eugenia Duke, her famous Duke’s Mayo, and how it all came to be right here in Greenville, SC.
Greenville, South Carolina, may be known for its small town charm, its picturesque parks that wind through the downtown area and its friendly, low key vibe. But too many people aren’t aware that it’s also the home to a legendary food product: Duke’s Mayonnaise.
Chef Shawn Kelly is striving to shorten the distance between your fork and the plough in the fields where your food is grown.
That plough might turn the earth on a farm in Greenville County … or two counties away … or across the state line in North Carolina as beets and greens and fruit make their way into Kelly’s apple and pear salad.
There’s been a lot of noise about Greenville, South Carolina over the past few years. The New York Times (NYT) ranked the quaint city, set in the shadow of the Blue Ridge Mountains, as 14th on list of 52 places around the world to visit in 2023. Food & Wine calls it one of “America’s Next Great Food Cities” proclaiming that this once sleepy mill town “hums with culinary energy…menus are inventive and constantly evolving.” Sid Evans, the editor in chief of Southern Living (which named it the South’s Best City on the Rise in 2022), has proclaimed, “The food here is adventurous, and the chefs have embraced the global influences shaping the modern South.”
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