Sometimes it’s fun to be a tourist — even in your own home town.

When I travel, I find unique, cool places to go and things to do. Locally though, I tend to go to the same places and do the same things over and over. This is especially true when it comes to eating out.

To get out of that rut a little, I took the At the Chef’s Table Culinary Tour with Greenville History Tours. It was a great opportunity to expand my palate and experience something new.

On the tour, we tried five different restaurants that are part of the Table 301 restaurant group. While I had dined at some of the restaurants before, I had not tried any of the menu items we sampled. Our first stop was Soby’s on the Side, where we had mimosas and a toasted brioche topped with egg, potato, corned beef and hollandaise sauce.

“It takes me back to my childhood when my mom would make a corn beef hash,” said chef Greg Teale. “This is a little more upscale version.”

Indeed! Prior to trying this dish, I would have sworn I did not like corned beef. This dish changed my mind.

Our next stop was Nose Dive, where we were served a vegetable dish of heirloom tomatoes, sautéed okra and poblano peppers the chef had picked up at the TD Saturday Market. Delicious! Of all the dishes we tasted, this one was my favorite. We were also able to sample one of the restaurant’s many beers. Our stop at Soby’s New South Cuisine required me to step out of my comfort zone a little. We were served frog legs with Anson Mill grits and a pepper jam. A berry cocktail accompanied the dish.

After Soby’s, we headed to Passerelle Bistro, where we sampled red snapper over polenta and sparkling raspberry cider beer.

Full, but saving a little room for dessert, we ended our tour at The Lazy Goat. There we had a mixed berry cobbler with frozen goat cheese (of course) whipped cream.

If you go

Greenville History Tours offers At the Chef’s Table Culinary Tours at 6 p.m. Tuesdays and at 1:30 p.m. select Saturdays. Tickets are $45 each and can be purchased at

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