Bacon Bros. Public House opened in May 2013, and locals have already declared it one of Greenville's best restaurants. Executive Chef Anthony Gray leads the kitchen at this meat mecca, while the dining room is the stomping ground for Chief Operations Officer Jason Callaway. The chef-driven, seasonally-focused menu changes often and features familiar twists on comforting favorites and spotlights the beautiful abundance of local produce. Callaway, also inspired by the nearby bounty, approaches his cocktail list the same way Chef Gray creates his menu – fresh, seasonal ingredients determine the libations with inspiration from classic Prohibition-Era cocktails. His Unbeetable Sidecar appears on the menu in autumn, and Callaway’s house-made Limoncello is a favorite in warmer months. 

While the Southern standards are covered, Chef Gray's urbanized approach ups the ante. Guests are not just visiting a restaurant with "bacon" in the name, they’re visiting one that cures, smokes – with South Carolina peach wood – and dry-ages all of their meats in-house. The menu is also loaded with fun, whimsical "snacks" and foods that take us back to childhood. Try the sticky Bacon Caramel Popcorn, the All American Frank or Chef Gray’s version of a Pastrami on Rye, the B.E.T. Don't forget to save room for dessert! Just like the rest of the menu, dessert offerings change seasonally and guests are sure to find something to satisfy even the most discerning sweet tooth.