Monthly Archives : November 2014

An Encore: James Beard House Dinner at Restaurant 17

A taste of New York in South Carolina
On Thursday December 11, award-winning Chef, Adam Cooke, will be recreating a special dinner for Restaurant 17 guests—the same meal he recently prepared in New York for the distinguished James Beard House. Adam and his talented team delighted the prestigious Greenwich Village kitchen with internationally influenced, “Southern-inflected” dishes that wonderfully convey his fresh, vegetable-forward approach that incorporates that latest culinary innovations.

Learn more about the James Beard House. View a gallery
of images from our trip.

Thursday December 11 / 7 pm$85*pp for 5 Courses with Wine Pairings
Reservations required. Seating limited to 75.

*Tax and gratuity not included.

A very special evening—for Chef Adam, as well as the guests
“It was an honor to be invited to the James Beard House again,” Adam says. “The entire team put a lot of effort into creating what we feel is a delightful menu, and we look forward to sharing it with all of our customers at Restaurant 17. It is gratifying to know that our culinary philosophy at Restaurant 17 was so well received and embraced at a very special kitchen in New York. We hope everyone here will enjoy it as well.”



Smoked-Trout Spread on Buckwheat “Wheat Thins” with and Caviar

Lamb Carpaccio Flatbreads with Cucumber, Yogurt, and Dill

Parsnip Soup with Warm Mushroom Broth and Cracklings

Chorizo Buñuelos with Date Jam and Black Olive Dust

2012 Clos Cibonne Tibouren Rose ‘Cru Classé’, Cotes de Provence, France


Mountain Trout Poke with Apple, Shishito Peppers, Charred Scallion, Peanut, Benne and Ginger

2013 Do Ferreiro Albariño, Rias Baixas, Spain

Bacon-Wrapped Rabbit Saddle with Brown Butter Sweet Potato, Turnip Mostarda, Butter-Braised Radish and Sour Cherry Sauce<br

2011 Joh. Jos. Prüm, Riesling Kabinett, Mosel, Germany

Braised Local Pheasant Cavatelli with Sumac, Stone Fruit, and Mustard Green Gremolata

2012 Domaine Tortochot, Morey-St-Denis, Burgundy, France

Pork Crépinette with Cauliflower-Pecan-Golden Raisin Aigre-Doux, Toasted Farro, Baby Kale and Lardo Vinaigrette

2008 Il Colle, Brunello di Montalcino, Tuscany, Italy

Compressed Spiced Carrot Custard Cake, Warm Benne Seed Brown Butter Streusel, Orange Toffee Sauce, Carrot Carraway Sugar and Cream Cheese Ice Cream

2013 La Morandina, Moscato d’Asti, Piedmont, Italy

Make a Reservation

Wine Dinner with JP Bourgeois, December 4th

JP Bourgeois is a highly specialized wine importer focusing on small family estates, primarily from France and Spain. He works with farmers, not factories, that have been cultivating their lands for generation after generation; farmers who are preserving the culture and tradition of their region, of their Terroir. All of his wines are sustainably/organically farmed, and represent outstanding values in their categories.

On December 4th Chef Adam Cooke and JP Bourgeois will present a five-course dinner menu paired with handcrafted, organically farmed wines. Join us for a beautiful evening of fine food and French wine.

December 4 at 7 pm
$65* pp for 5 Courses with Wine Pairings
Reservations required. Seating is limited.

Call soon for reservations. 864.516.1715

*Tax and gratuities not included.


A Thanksgiving Celebration

A traditional Thanksgiving that’s anything but typical

Chef Adam and the superb culinary team at Restaurant 17 believe that food is a celebration—something to be treasured with friends and family in a spirit of true thanksgiving. This year in particular—our first full year at Hotel Domestique and Restaurant 17—is cause for great thanks and appreciation. It has been an incredible twelve months, primarily because of our wonderful friends and customers.

We would be honored to have you share this most special of American holidays with us at Restaurant 17. In the spirit of the first Thanksgiving we will be preparing a traditional feast for one and all—on a day that promises to be a one-of-a-kind memory.

Thursday, November 27, 2014
Thanksgiving Dinner
Special hours: 2 – 7 pm
Traditional Menu, Four Course a la Carte
$65* pp or $98* pp Wine Pairings with Courses
$18* per Child under 12
Reservations required

*tax and gratuity not included

This is a limited seating event; please contact us today to reserve your spot: 864-516-1254


Chef’s Choice

First Course
James River Oysters, House Made Condiments-1/2 Dozen
Foie Gras Parfait, Maple, Dark Chocolate and Sea Salt
Roasted Parsnip Soup with Preserved Lemon, Mustard Green Gremolata and Brown Butter
Ricotta Gnudi, Local Beets, Sherry Vinegar Reduction, Parmesan
Salad of Arugula, Guanciale, Roasted Persimmon Vinaigrette and Shaved Daikon Radish

Second Course
Heritage Breed Turkey Breast and Confit of Leg with Sage Sourdough Pain Perdu, Roasted Onion Gravy, Smoked Grapes, Pine Nuts and Rosemary

Alabama Grass-fed Hanger Steak, Young Potatoes, Local Carrots, Grilled Broccoli Rabe and Wild Mushrooms

Maple-Sage Pork Crepinette with Cider Braised Apple, Brussels Sprouts, Pickled Raisins and Beer Mustard Sauce

High Valley Farms Trout Filet with Delicata Squash, Pan Roasted Salsify, Haikuri Turnip and Herb Brodo

Roasted Sweet Potato Rissoto, Anson Mills Carolina Gold Rice, Brown Butter Cauliflower, Sweet Potato, and Currants

Denver Leg of Venison, Romanesco, Brown Butter Butternut Squash, Truffle Mushroom Puree, Smoked Cippolini, Foie Gras Bordelaise

Cocolate Pecan Pie with Smoked Coffee Ice Cream, Cocao Nib Crumble

Pumpkin-Persimmon Sticky Toffee Pudding, Cream Fraiche Ice Cream, Toffee Sauce

Apple Fried Pie, Cinnamon Labneh, Coconut Dukkah, Honey

Make a Reservation