Posts By : Adam Cooke

A Culinary Celebration of our James Beard House Dining Experience

James Beard House Dinner at Restaurant 17 – Thursday, December 11

Earlier in November I had the honor of being invited once again to the prestigious James Beard House—the renowned, national non-profit kitchen in Greenwich Village New York who’s mission is to “celebrate, nurture, and honor America’s diverse culinary heritage through programs that educate and inspire.” It was a wonderful experience for me and the entire Restaurant 17 team to be able to prepare a special menu for such a respected culinary audience.

View a gallery of images from our trip.

It was a terrific evening for all of us: both rewarding and fun. Best of all, we have decided to duplicate that meal—the entire menu that we served at the James Beard House—for our customers at Restaurant 17. The multi-course menu was well received in New York, and we hope that you will feel the same. Learn more about this special event and the menu.

I hope you will join us for this special evening. Our talented culinary 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 you: the customers who serve as the inspiration for everything we do here. It was gratifying to know that our culinary philosophy at Restaurant 17 was so well received and embraced in New York. We hope everyone here will enjoy it just as much.

See you soon,

Dining internationally has never been more convenient
South Carolina Restaurant Week

We’re excited to be participating in Greenville’s Restaurant Week for the first time. Since opening this past fall, we’ve been offering Upstate diners a world-class dining experience that’s just moments from downtown. For the next week, we will be offering specials on several internationally inspired dishes as part of Restaurant Week. We hope you will come dine with us often…no passport is required.

Restaurant Week Special: *Three Course Dinner for 30 Dollars

Snacks & Small Plates

Smoked Trout Spread, Pickled Onions and Buckwheat Crackers

Charcuterie, Artisan Dry Cured and Home-made Salumi

Spanish Potato Tortilla, Aioli, Hogao, Manchego Cheese

Local Beet Salad, Local Bibb Lettuce, Buttermilk-Cucumber Vinaigrette, Radish and Fennel

Ricotta Cavatelli, Duck Confit, Rutabaga Mostarda, Apricot

Acorn Squash Risotto, Anson Mills Rice “Middlins”, Creamed Chestnuts, Currants and Rosemary

Large Plates

Pork Crepinette, Golden Raisins, Figs, Romesco Sauce, Chickpea Fritter, Toasted Hazelnut and Apples

Sunburst Farms Trout, Roasted Cauliflower, Radish, Caper, Salsa Verde, and Brown Butter Crumble

Braised Beef Short Ribs, Anson Mills Brown Rice, Smoked Onion Peanut Miso, Asian Greens, and Braised Daikon

Gnocchi Parisienne, Brown Butter, Pecans, Purple Sweet Potato, Sage and Lemon


Meyer Lemon Tart, White Chocolate, Pink Peppercorn Vacherin, Olive Oil Jam

Chocolate Buttermilk Doughnuts, Sesame, Candied Kumquats, Brown Butter

*Dinner Only

Holiday Dining at Restaurant 17

At Restaurant 17, we believe fine cuisine is a celebration. It is to be experienced and savored with friends and family in a festive atmosphere, accented by fine wine and enchanting ambiance. What better time to gather and celebrate life than the holidays? Make this special season even more memorable by dining with us. We’ll save a table for you.

Christmas Eve Dinner
HOURS: 5-9
MENU: Four Course al la Carte

New Year’s Eve Dinner
HOURS: 5-9
MENU: 5 Course Prix Fixe with 3 Choice Entrée
COST: $58*pp / $98*pp wine pairings with courses

New Year’s Day
HOURS: Brunch 10-2:30; Dinner 5-9
MENU: Al la Carte

New Year’s Eve Room and Dinner
Package for Two
INCLUDES: One night’s stay at Hotel Domestique,
dinner with course wine pairings,
champagne in guest room,
New Year’s Day Brunch
COST: $614*

Book your table online or call (864)-516-1254

*tax and gratuities not included

Chef Adam’s Holiday Cocktail: The Dickens Dickel
The Dickens Dickle Cocktail

Each Yuletide season brings with it the hope for a traditional Dickens-like Christmas, filled with joy and jollity. After all, the holidays are a festive time of celebration amongst family and friends. They are also a time of stress, sometimes extreme stress (just ask Clark “Sparky” Griswold). To help you enjoy the high moments and “push through” the low points, Chef Adam presents his special The Dickens Dickel cocktail. So whether you’re having an idyllic Dickens-esque holiday, or the absolute dickens of a hellish meltdown, this is the drink to help you maximize the mirth….or more likely, minimize the mayhem. Bottoms up!!

The Dickens Dickel Recipe

  • 1 oz. George Dickel No 12 (white label)
  • 1 splash Tim Burton’s Maple Syrup
  • 3 dashes bitters
  • 2 oz. hard cider
  • Optional Garnish: orange twist and candied cranberry
  • Tools: shaker, strainer
  • Glass: flute
  • Garnish: orange twist

Combine all ingredients, except hard cider, and shake with ice cubes. Fine-strain into a chilled flute, top with hard cider and garnish. Candied Cranberry Recipe: Toss fresh or frozen cranberries in sugar and leave out overnight.

A fresh bounty of traditional ingredients and new flavors

Food to me is an expression of the region from which it comes. At Hotel Domestique, I look to create an authentic and evolving food philosophy that is at once reflective of the seasonality of the land and nearby resources, while creating dishes that have a contemporary flair or subtle twist on more traditional recipes. My vision for Restaurant 17 is to lead a world-class team of sous chefs, pastry chefs and bakers to create a forward-thinking culinary experience that is familiar and new. I love to bring out new flavor combinations that center around local fresh ingredients by utilizing classic cooking methods and coupling them with new tools and contemporary techniques. I do not simply want to reinvent Southern Cuisine—its pretty fantastic the way it is and close to my heart. Rather, my goal is to make the cuisine at HD a reflection of the personal tastes of the Hincapies, and a complementary expression of the elegant style and atmosphere at Hotel Domestique.