Biz news from all over upstate

Table 301 reveals plans for a new restaurant… Greenville Gateway development is moving forward… a new cafe and dessert bar are planned for Camperdown… Scoundrel is planning an outdoor patio… Willy Taco is opening a fourth location in Easley. These are just a few headlines from the past month that you may have missed in Upstate Business Journal.

Table 301 reveals plans for The Jones Oyster Co. in former Soby’s on the Side spot

Table 301 restaurant group has revealed plans for a new restaurant, The Jones Oyster Co.planned to take over the former location of Soby is on the side at 22 E. Court St. in downtown Greenville.

The plans, which are still preliminary and require approval from the city’s Design Review Board’s Urban Committee, call for a half-wall garage door to be opened to give the restaurant a “feel of outdoors” with electronically pleated window panels.

The restaurant’s name is a tribute to the former Jones Furniture Co., which occupied the space in decades past.

Greenville Gateway development aims to be a downtown “arrival experience”

Rendered by Johnston Design Group.

Planners will get their first glimpse of the plans for a mixed-use development project on the site of the former Memorial Auditorium as a member of Greenville Footbridge initiative.

The proposed development, located where Mayor Knox White once called the “Bermuda Triangle of Downtown Development,” will be reviewed at the July 7 meeting of the city’s Design Review Board. .

Greenville Gateway “will serve as a gateway and arrival experience into the urban core,” the developers said in the proposal.

Miami Maps NR investments and Johnston Design Group call for two towers on the 1.83 acre parcel which will include:

  • 300 apartments.
  • 6,600 square feet of retail space.
  • 6,700 square feet of dining/amenity space.
  • 335 parking spaces on site.

The project proposal also envisions a future gateway pedestrian bridge connect the site to Bon Secours Wellness Arena.

Carmella’s Cafe and Dessert Bar planned for Camperdown

Designs for Carmella Cafe and Dessert Barthe location of in downtown Greenville have been submitted to the Design Review Board.

According to the documents, the restaurant will occupy 355 S. Main St., Suite A, and the 2,395 square foot space will include:

  • A white front instead of aluminum.
  • Double wooden door adorned with flowering vines at its two entrances.
  • An off-white aluminum trellis decorated with small twinkling lights and flowering vines.
  • Seating area covered with trellis.

The entry was submitted by Christopher McCarthy, an architect based in Mount Pleasant, South Carolina.

Carmella’s announced on January 26 its opening in the Camperdown development. The restaurant has another location in downtown Charleston.

Scoundrel restaurant reveals exterior plans

Rendered by DP3 Architects.

The French gourmet restaurant Scoundrelwhich plans to open this fall downtown in the former Handi Indian Food located at 18 N. Main St., revealed plans for a new facade facing Main Street.

The plans, which are still preliminary and require the approval of the municipality Design Review Commission Urban Commissioncall for a new black metal door to enclose adjoining condos and the addition of outdoor patio seating for diners, with bistro lights hanging from the ceiling to activate the space.

DP3 Architects designed the new facade improvements, which will be presented to the DRB at its next meeting on July 7.

Willy Taco opens fourth location in Easley, eyes Simpsonville by year-end

The fresh-to-order taco trend seems to be propelling a finicky restaurant industry. A new location for Willy Tacos will open later this month in another dormitory community, this time Easley, and a key commercial tenant at the burgeoning Hub City Hospitality LLC group says the right second-generation restaurant location needs to be found.

Formerly Fatz Cafe, Willy Taco’s new location will be on Calhoun Memorial Highway. Kenneth Cribb, vice president of marketing for Hub City Hospitality, said the arrival of the innovative Silos project, coupled with residents hungry for fresh, local produce, made Easley an ideal fourth stop.

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