Cork & Cleaver to bring steakhouse tradition to Greenville’s West End

Greenville’s dining scene continues its steady evolution, and the latest example is Cork & Cleaver, a new restaurant slated to open April 20 at 114 Markley St. at the former Urban Wren space. The restaurant aims to pair steakhouse classics with a wine-driven approach, adding another dimension to an area that’s quickly becoming one of the city’s most dynamic culinary corridors.

The surrounding area is also poised for growth, with a Kimpton Hotel and a live entertainment and music venue — Trueline — expected to further energize the West End.

The Brand

The concept is backed by Happy Fork Hospitality Group, a growing South Carolina-based restaurant company led by founder and CEO Ron Pereira, with operations overseen by Vice President Rich Vascovich.

“We chose the Urban Wren property for its beauty and character,” said Vascovich.

This marks the group’s third location. It also operates the Chophouse at Chapin and another Cork & Cleaver in Lexington, which have been open for six and three years, respectively.

The new location, designed in warm brown tones, features a concrete-molded bar illuminated by hanging Edison bulbs with seating for 20, along with four dining areas that serve approximately 148 guests. An outdoor patio will seat an additional 40.

The Menu

Chef Christopher Holme, a Chapin native who was trained in Charleston and spent a dozen years immersed in Charleston’s fine dining scene at SNOB and Hall’s Chophouse, will bring time-tested favorites from the Lexington location to Greenville.

Appetizers like crispy Brussels sprouts, brisket candy devilled eggs and Japanese fried chicken set the tone for a menu anchored by steaks.

“We’ll be offering steak flights like ribeye — wet aged, dry aged and Wagyu,” said Vascovich, adding that a popular surf and turf option will also carry over from the Lexington location. “It’s a large format butcher’s board designed for sharing and comes with a 48-ounce tomahawk ribeye, eight jumbo shrimp, a six-ounce lobster tail, two crab cakes and two sides,”

Holme highlights the bone-in pork chop al pastor. “It’s influenced by a street taco in Mexico and topped with pineapple butter,” he said.

Desserts receive equal attention. “We make them all in-house, from our bourbon pecan bread pudding, to the French 75 crème brulee, vanilla cheesecake, strawberry shortcake and a chocolate peanut bar with milk chocolate mousse,” said Holme.

The Beverage Program

Rudy Aguirre, general manager, said guests can expect a popular happy hour with bourbon-forward cocktails.

The restaurant’s wine program will launch with 60 wines and expand to 100. “We’re in the process of tasting the next 40,” said Vascovich, noting an emphasis on New World wines with plans to broaden into French, Argentinean and Italian offerings.

“We’ll feature half-priced bottles of wine from Monday to Sunday, along with $5 Buffalo Trace and $5 Tito-tinis,” added Aguirre.

Vascovich said that the team is confident in its positioning. “I think we have a nice little niche in the market with our level of service at our price point compared to our competitors. I believe people will be pleasantly surprised by the experience and the approachable cost,” he said.