Where to Eat in Greenville, South Carolina, According to ‘Top Chef’ Judges

“Pack your knives and go.” After more than two decades in professional kitchens, Kristen Kish knows exactly who should hear those words on Top Chef. Alongside permanent judge Gail Simmons and head judge Tom Colicchio, she helps decide which cheftestants sauté on—and which are sent packing.

Collectively, the trio’s résumés read like a culinary grand tour, with stops at storied dining rooms such as Le Cirque, Gramercy Tavern, and Stir. So when they recommend a restaurant, we listen.

Season 23 of Top Chef premieres on March 9 on Bravo, but filming has already wrapped on the Carolina-set season. After revealing their favorite spots in Charlotte—home to part of the competition—the judges headed south to Greenville, South Carolina, for the remainder of the shoot. Once production wrapped (and the next Top Chef was crowned, though the winner stays under wraps until the series airs), the trio shared their Greenville standouts. Consider this your ultimate food lover’s weekend itinerary.

Scout’s Doughnuts

Since 2022, husband-and-wife duo JP and Ryland Rainsford have been turning out part-croissant, part-doughnut creations alongside classic yeast doughnuts and strong coffee at Scout’s Doughnuts. Flavor options range from playful (sprinkled vanilla glaze, cinnamon sugar) to sophisticated (bourbon vanilla pecan, coffee buttercream made with beans from Greenville’s own Bridge City Coffee). Kish’s pick? The apple pie doughnut—she even rated the 100-layer beauty a “10/10” on Instagram. The shop’s name nods to Scout, the young narrator of To Kill a Mockingbird—a reflection of the owners’ goal to create a space where everyone feels welcome. “We hope that our business can also be a space where all are welcomed and seen for who they are,” the Rainsfords explain.

Swamp Rabbit Cafe and Grocery

Set just off the scenic Swamp Rabbit Trail, which Kish says is “awesome for biking and running,” this community hub is worth the ride—even if you skip the jog. Kish loves Swamp Rabbit Cafe and Grocery for baked goods and lunch; Simmons became a repeat breakfast regular and recommends the Pogacha (a Polish bun stuffed with egg, cheese, and sausage). Come for the stecca bread, a rustic focaccia-meets-baguette baked fresh each morning. Stay for breakfast Pogacha hearty sandwiches, crisp salads, and strong coffee. The market shelves spotlight products from more than 100 local farmers and makers, a testament to co-owners Jacqueline “Jac” Oliver and Mary Walsh’s early commitment to Greenville’s farm-to-table movement. If you linger, you’ll find weekday happy hour specials, a Wednesday seafood truck, and Thursday music bingo—proof this café is as much a gathering place as a grocery.  

Scoundrel

On Greenville’s storybook Main Street sits Scoundrel, chef Joe Cash’s French-inspired bistro and a 2024 James Beard Awards semifinalist for Best New Restaurant. Cash’s fine-dining pedigree (including time at Per Se and Noma) might suggest formality, but the brick walls and leather banquettes feel inviting, not intimidating. The menu ranges from an $8 Carolina wheat baguette with lemon dill butter to a luxe caviar service. In between: broiled oysters, steak frites, and a burger that earned near-universal praise from the judges. 

“Scoundrel was a standout,” Kish told T+L. “Everyone talked about how great the burger was. Of course, I had to check it out myself. Can confirm, delicious! I enjoyed so many things there, but the burger was as advertised, and the chocolate cake was also outstanding.” Simmons echoes the enthusiasm, citing martinis, beef tartare, scallops, duck fat fries, and—yes—the burger as her favorite.

Sum Bar

Greenville’s first dedicated dim sum restaurant began as a pop-up before opening its brick-and-mortar in 2023. Owner Khailing Neoh, a first-generation Chinese American, draws from family recipes—many inspired by her grandmother. The judges dropped in at Sum Bar during filming and gravitated toward chicken wontons and flash-fried green beans tossed with garlic, rice vinegar, oyster sauce, and crispy shallots. The wontons, pleated with precision, arrive steamed and slicked with mild chili crisp. Another fan favorite: deconstructed crab rangoon, served as a creamy dip with crisp wonton chips. Simmons sums it up simply: she “loves all the dumplings, bao, and greens.” Pair them with beer, wine, or a baijiu-based cocktail—perhaps the “Delta Sky Lounge,” bright with citrus and bitters.

Pink Mama’s Ice Cream

For dessert, Kish points to this beloved local scoop shop. Jessica and Jon Randall launched Pink Mama’s Ice Cream as an ice cream truck in 2009; today, you’ll find two trucks and storefronts in Greenville and Travelers Rest. Order your flavor in a waffle cone baked fresh daily, or follow Kish’s lead with a cup of rainbow sherbet. Adventurous eaters can opt for playful house creations like unicorn dream (vanilla with Pixy Stix dust and Nerds), lavender white chocolate, or pink mother load—a pink vanilla-almond base loaded with cookies and chocolate chips.