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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Talk Greenville December 2012

Talk Greenville

Cocktails and Kisses: Warm a Cold Winter Day

by Stephanie Morgan, photography by Cindy Hosea
                  December 2012

We are just a few degrees shy of frozen solid around here. Winter has set in.

Our boots have walked so much that they are more or less walking themselves around Main Street. But those shivering within them are making their way to the West End, warming up their frozen fingertips with cocktails from a couple of popular spots showcasing favorite concoctions sure keep locals coming back for more even in the blistering winter wind.

Lucky us. We’ve scored the recipes for the cocktails and we’re sharing, giving you the opportunity to score your own kisses in the warmth of your cozy home.

The chef at American Grocery Restaurant isn’t the only one mixing up fresh and local ingredients. At this seasonally driven farm-to-table restaurant, the bar staff takes their ingredients just as seriously as the kitchen. Darlene Mann-Clarke, co-owner and sommelier, and with her team creates seasonal cocktails utilizing locally sourced ingredients for a creative spin on ‘classic’ cocktail recipes. Every drink is carefully hand-crafted and made-to-order using small-batch and micro-distilled brands.

“AGR’s signature cocktails have won numerous awards..."



Charlotte Observer January 2013

Charlotte Observer

Worth the Drive: Head to SC for local fare at American Grocery

by Helen Schwab, photography by Gary Schwab

January 2013                 

We are just a few degrees shy of frozen solid around here. Winter has set in.

We are creatures of habit, perhaps never more so than in the cold. So when better than January to begin a quarterly venture in which we’ll try to shove you out of the warm warren of Charlotte? (Then again, last I checked, it’s supposed to be 72 Saturday, so maybe anytime’s a good time.)

I want to highlight somewhere within a significant but reasonable drive that has a place worth driving for. I’ll tell you about it, get the owner or chef to suggest another place or two in the vicinity, and invite you to share any others you know.

Today: Greenville, S.C., and the handsome American Grocery Restaurant.

Co-owners and spouses Joe Clarke and Darlene Mann-Clarke, both South Carolina natives, opened this in 2007 after stints in New York and L.A., and have kept a relentless focus on the local, the seasonal and the...

Greenville News January 2013

Greenville News

Forget Peter Piper, pickling's for real

Written by Lillia Callum-Penso,   Staff Writer

January  2013

So you can pickle that. The catchy phrase from the characters of “Portlandia,” the popular show on IFC, were a little overenthused but partially right about the ancient art of preserving produce. Pickling today goes way beyond those little cucumbers. And it’s a food trend that’s fast gaining traction here.

“There are artichoke pickles, asparagus pickles, carrot pickles, Brussels sprout pickles,” says Dr. Susan Barefoot, Clemson Extension Food Safety and Nutrition program leader.

Essentially, the concept of pickling is...

HuffPost Tastemakers: Honey-Sriracha Fried Chicken Skin

Written by Huffington Post Tastemakers                  
                  Februray  2013                  

TASTEMAKERS -- Thanks to Joe Clarke at American Grocery, we now really want some honey-sriracha fried chicken skin. What we love about this dish is not only the use of sriracha, but that it's fried chicken skin. If only we could get that delivered to us in New York.

chic skins.JPG

HuffPost Tastemakers: American Grocery's Monster Orange Biscuits

Written by Huffington Post Tastemakers


TASTEMAKERS -- They had us at biscuits. But then, American Grocery upped the ante and made their biscuits not only orange cornmeal, but monster sized too. We all secretly want our biscuits to be monster, and they just knew. Folks at American Grocery, we have this to say: nice work.                                        

The Boston Globe March 2013

The Boston Globe

3 Days in Greenville, S.C.

Written by Diane Daniel                  
                  March 2013                  

GREENVILLE, S.C. — This city of 62,000 halfway between Charlotte and Atlanta took a huge hit when its bustling textile manufacturing industry moved overseas in the 1960s. A decade later, then-Mayor Max Heller, a Holocaust refugee from Austria, set about infusing downtown with a European flavor, encouraging foot traffic, shops, and sidewalk cafes. The revitalization started in the 1980s with the construction of a Hyatt Regency and hasn’t stopped since. In fact, the Hyatt just underwent a multimillion-dollar renovation.


Today visitors will encounter a bustling center with scores of shops and restaurants and anchored by a stunning waterfall park. Meanwhile, global employers BMW and Michelin have attracted thousands of workers to the area, while Tour de France veteran George Hincapie has lured a growing community of cyclists to his adopted hometown to play in the foothills of the Blue Ridge Mountains.


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