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Tucked in a picturesque corner of River and Broad, across from the Children’s Garden, parks and trail, this little downtown Italian restaurant feels world’s away. Part of the Larkin’s Restaurants, which includes Larkin’s On the River, and Grill Mark’s, Limoncello recently rolled out a few new additions to its classic Italian kitchen concept. Here’s what’s new. 

New Culinary Talents. A familiar name in Greenville’s dining scene, Executive Chef Steven Musolf recently joined Limoncello’s culinary team. Chef Musolf worked for several Michelin-star restaurants before coming to the Upstate where he was executive chef at Table 301’s Lazy Goat, and most recently, executive sous chef at The Anchorage. Winner of the Food Network’s “Cutthroat Kitchen,” Chef Adam Hayes joined the Larkin’s family earlier this year and oversees the culinary operations of the restaurant group.

Regionally-focused Ingredients. Continuing to win hearts and appetites, Musolf adds his signature to the menu by incorporating seasonal ingredients from local farmers and producers. You’ll find fresh takes on Italian dishes, including family recipes passed down through co-owner Larkin Hammond’s Italian grandmother. Small-plate favorites include flavorful meatballs and melt-in-your-mouth Brasstown beef carpaccio. For entrees, try hand-crafted pastas, like pappardelle with a rustic Bolognese. 

Artesian pizzas highlight what’s in season, such as butternut squash, Brussels sprouts, and pumpkin seed-sage pesto, and are also available on a gluten-free crust. For sweets, there’s decadent Italian cream cake and a gelato bar stocked with 12 rotating flavors.

Seasonal Spirits. A changing lineup currently features inventive cocktails inspired by Italian myths and legends. Weather permitting, sip one under the stars outside in the piazza garden which is complete with the comforts of a crackling fireplace. 

For more information,

visit www.limoncellogvl.com.

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