Midtown Partners, LLC
Fork & Plough
The design for this farm-to-table restaurant and market allows the local and seasonal cuisine to take center stage. The 3,700 SF existing building was a former grocery store which had been compartmentalized into multi-tenant office space; the new design subtly divides the open-plan space into zones serving the various program elements including casual walk-up order counter, butcher area, retail area, bar area, and main dining area. Each zone is visually distinctive within the unified design aesthetic that flows from the interior to the outdoor seating area.
LOCATION: Greenville, SC
SIZE: 3,700 SF
COMPLETED: 2018
Design Inspirations
A contemporary dining experience that conjured that same nostalgic relationship with food centered on care, community, and trust was exactly what chef Shawn Kelly and his partners Roddy Pick and Chad Bishop of Greenbriar Farms envisioned for the Greenville’s Fork and Plough. After serving as the executive chef at Charleston’s upscale High Cotton, Shawn felt drawn to creating a more approachable dining experience with high quality, locally sourced, seasonal ingredients. Friends Roddy and Chad, owners of Greenbriar Farms, shared Shawn’s enthusiasm for high quality seasonal food made accessible to the community. In fact, Roddy and Chad had long been committed to using food as a practice of community engagement, hosting a back-porch music series on their farm which introduced attendees to a range of local foods and rotating local musicians. With their visions and passions aligned, together the three embarked on a new food journey.
