American Grocery Restaurant

AGR sources seasonal products from local & regional farms & artisan producers within the United States. We use sustainable seafood & natural, hormone & antibiotic free meats & proteins.

Our menu is constantly changing from season-to-season and with special events, below you can see an example of the types of items we like to serve here at AGR. We ask that you join us for drinks and dinner to experience our latest menu.

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NEW YORK MAGAZINE online 1.20.16

Cycle Through the New Greenville

With a growing food scene, a creative DIY spirit, and a serious cycling culture, this once-sleepy southern town has reinvented itself as an exciting destination.     By Blane Bachelor

Where to Eat

Support the pioneers of Greenville’s culinary renaissance at American Grocery Restaurant. Chef Joe Clarke’s inventive dishes pay homage to his southern roots, while his wife, sommelier Darlene Mann-Clarke, has developed one of the city’s best small-estate wine lists. Start with a flight of rosés ($14) from Portugal, Provence, and Argentina, paired with the highly addictive Sriracha-honey fried chicken skins ($5) and fried deviled eggs ($3), then dig into heartier plates like braised tongue with charred onion spaetzl ($28) or confit of local rabbit ($28). Linger in the warmly rustic space with a well-crafted cocktail: The Pig on the Porch ($9) is made with bacon-infused bourbon and ginger ale, then appropriately garnished with a pork rind.





Chef Joe Clarke of American Grocery in Greenville, South Carolina is known for his modern take on Southern classics, as well as a flair for the avant garde. For his new autumn menu, Chef Clarke has created Italian gnudi, replacing the typical ricotta with tangy goat cheese and presenting it alongside a creamy butternut squash purée and grilled fall apples. Gnudi is like a cross between gnocchi and ravioli. The cheese is combined with flour and an egg and then rolled into dumplings similar to gnocchi. They are then covered with semolina flour and cured overnight in the refrigerator so that a delicate crust forms around the pillowy center, similar to a ravioli, only with a lot less work.

American Grocery’s head mixologist, Kirk Ingram, created a cocktail to pair with the goat cheese gnudi, the Autumn Sweater. He brings a creative vibe to the bar infusing bourbon with pecans that he pairs with a housemade Pecan Orgeat and the spiciness of Allspice Dram to create an unforgettable fall cocktail.

If you are creating a menu for a holiday soiree, there is no need to look any farther. “I love this pairing because everything works together in a way that just tastes like Fall,” said Chef Clarke. “The brightness of the drink complements the same in the goat cheese, and the fullness of the bourbon matches the richness of the squash. Gnudi can sound intimating for the home chef, but this recipe is actually quite simple. And it is also a great base that you can match with any of your favorite ingredients during the cooler months.”

Global Street Food Event 5/9/13

WE invited guest chefs to cook along with AGR Chef Joe Clarke to bring street food dishes from around the globe.  Each Chef prepared a course ‘inspired’ by global street food.

Guest Chefs:  

Aaron Manter (The Owl)

Elliott Moss (Ben’s Tune Up; formerly of The Admiral)

Meherwan Irani (Chai Pani)

Lauren Zanardelli & Graham Foster

(Neue Southern Food Truck)

PLUS:  Ed Buffington (The Community Tap) 


The American Cocktail

50 Recipes That Celebrate the Craft of Mixing Drinks From Coast to Coast

A Book by Imbibe Magazine


Featuring The Cocktail:


Pig on the Porch


By Darlene and Joe Clarke, of American Grocery, Greenville, South Carolina.


The American Cocktail comes to us from the editors of Imbibe Magazine, and it often combines the unpretentiousness of See Mix Drink, the swank adventurism of PDT, and the photographic beauty of Bitters. Subtitled 50 Recipes That Celebrate the Craft of Mixing Drinks From Coast to Coast,    it gathers a "St. Louis Southside" and a "Boston Bog," a "Copper Fox    Cooler" from Virginia and a "Pig on the Porch" from South Carolina.  From  Louisiana, it collects the "Comfortably Old-Fashioned," which  uses  Southern Comfort as its base. In its sweetness, this one's on the    grandmotherly end of the old-fashioned spectrum, but it has its    charms—provoking nostalgia for one's youth, for instance. Southern    Comfort is, of course, a peachy whiskey-based liqueur especially popular    among college students, who drink it in prelude to preposterous    behavior centered on SEC football games, ACC basketball tournaments, and    Ivy League sorority pledge nights.
                  Slate Magazine

Recipe Featured at

American Grocery's Honey Glazed Rabbit                   
By Chef Joe Clarke

Serves: 4


4 large rabbit legs

1/2 cup good honey, local if you can get it

            1 sweet onion, chopped
                    1 carrot, chopped
                    2 celery ribs, chopped
                    1 piece of ginger, peeled and chopped
                    6 sprigs of thyme
                    2 bay leaves
                    4 parsley stems
                    1 tsp. black peppercorns
                    2 cups good quality chicken stock
                    2 tbsp. canola oil
                    2 tbsp. white balsamic vinegar
                    Kosher salt and fresh ground black pepper, to taste




1. Generously salt and pepper rabbit legs. Pre-heat oven to 325°.


2. Heat oil in a high-sided braising pan, wait for oil to get hot and quickly brown both sides of the rabbit legs. Remove legs and add onions and carrots to hot oil, being careful not to burn the browned bits left behind by the legs. Once onions have a little color, add remaining ingredients, including browned legs, and bring to a boil.


3. Place lid on pot and put into pre-heated oven. Braise legs until very tender, begin checking after about an hour.


4. Once legs are fork tender remove them carefully from the braising liquid and taste liquid for seasoning. Strain solids from liquid and return liquid to stove and reduce to a glaze. It may be necessary to adjust honey or salt levels. The glaze should be syrupy but not thick and not be too salty or too sweet. The acid in the vinegar should help balance the glaze.


5. Glaze legs and serve with the best quality local vegetables you can find.


Note: In the restaurant Chef Joe Clarke will often confit the Rabbit in duck fat but he has adapted this recipe for the home cook. Both methods work wonderfully for this very lean protein.

Glass Act American Grocery Restaurant crafts a smokin’ cocktail

Town Magazine

By Blair Knobel

                  AUGUST 31, 2011


With Mad Men the wild trend, it stands to reason that the martini is hot, its sleek countenance like a ’60s starlet with steel blue eyes.


This drink, no matter what decade, radiates cool. And American Grocery Restaurant has injected it with a twenty-first-century twist.


The restaurant feels like a born Southerner who went big but came home again, bringing back a worldly sophistication to match cozy charm. Owners Darlene Mann-Clarke and Chef Joe Clarke opened it in 2007 out of a passion for wine and food (Darlene is a certified master sommelier and Joe heads up the kitchen) but also as a means to support and promote the sustainable-food movement. American Grocery serves proteins and produce based on what it can acquire seasonally from local farms.


Darlene puts as much thought into the beverage program as the couple puts into the food. This striking libation, the Smoky Blue, is served chilled, up, with American Harvest organic vodka. In true AGR fashion (AGR, cleverly, an acronym for agriculture), Darlene enhances the drink, this time with a hint of hickory smoke. Add the briny accompaniment of three Spanish queen olives, plump with smoked blue cheese, and it’s almost so sexy it hurts.


The experience is sort of like sipping a posh martini while queuing up hot dogs for the campfire. But that’s what’s special about it. Like this restaurant that is equal parts town and country, this is a city drink that calls to mind a sweet, Southern fall night.


Southern View Food, foodies, and films join up for finger-licking' good.

Town Magazine

By M. Linda Lee


If slurping potlikker is your idea of fine dining, you'll love the Potlikker Film Festival. Never had potlikker? "This is your chance to down the salty, fatty, green goodness found at the bottom of a pot of greens," says Melissa Booth Hall, events maven at Southern Foodways Alliance (SFA), the organization that sponsors the festival. Either way, mark your calendar for April 9, when this celebrated film festival debuts in Greenville.


Forget about staid cocktail hours and boring documentaries. Styled like a casual Southern social, the festival promises to be an evening of food, films, and fun. Local bands will entertain, local chefs (Joe Clarke of American Grocery; Anthony Gray of High Cotton; Joe and Heidi Trull of Grits & Groceries; and John and Amy Malik, formerly of 33 Liberty) will share their tasty riffs on Southern fare, local beer will be on tap, and short films about Southern food and food artisans will run on a continuous rotation. Attendees can roam between stations, socialize, eat, drink, and watch films that spotlight Southern entrepreneurship amoung them Emile DeFelice of Caw Caw Creek Farm and Glenn Roberts of Anson Mills, both based in South Carolina.


Smoke Out, The Smoking Barrel at American Grocery is a taste of the South

Town Magazine

by Steve Tingle, photograph by Town Greenville
                  November 2012

There’s a whole lot of chemistry and a little bit of alchemy going on here. The Smoking Barrel at American Grocery has been described by some as whiskey and a cigarette in one neat little package. But it’s much more complex than that. It starts with bourbon, house-infused with local apples. Then a dash of apple bitters, again made in-house, a four-week process. Then a hint of maple syrup, followed by a topping of Foggy Ridge Cider from Dugspur, Virginia.



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