Scoundrel
Restaurant · Greenville ·
French bistro with steaks, oysters, shareable plates, fine wine
French bistro with steaks, oysters, shareable plates, fine wine
"chef Joe Cash brings his experiences from Per Se and Noma to open a French-inspired restaurant on Main Street in Greenville, South Carolina." - Erin Perkins
"In an elegant Greenville bistro with hardwood floors, brick walls and a full‑service bar, I found Joe Cash’s upscale French cooking welcoming and precise; the restaurant has become the hottest table in town with an engaging staff that makes guests feel well cared for, and dishes like a perfectly roasted half chicken topped with gnocchi Parisienne and moutarde sauce and cronuts served with pistachio anglaise and crème fraîche showcase high‑quality ingredients prepared with finesse." - The MICHELIN Guide
"Earned one Michelin star in the South guide, meaning “High-quality cooking, worth a stop.”" - Henna Bakshi
"Chef Joe Cash’s resume includes time in New York City at Per Se, but when he returned to Greenville to open his fine dining restaurant, Scoundrel, he garnered a ton of attention, including a semi-finalist nomination by the James Beard Foundation. Classically built dishes fill the menu, including Caesar salad with celery root, a stellar whole fish, glazed mussel toast, and his grandmother’s cocoa powder layer cake. The sauced duck is not to be missed, and a quarterly, ticketed dinner called Friends in Mischief brings notable chefs to Greenville for two nights of collaborative menus. Scoundrel recently announced a second-story private dining space, also facing Main Street. It’s beautifully appointed, and the French-leaning interiors can include an overnight for two." - Stephanie Burnette
"I’d book a table at Scoundrel in Greenville, described as a fantastic French brasserie led by acclaimed chef and local Joe Cash." - Lauren Dana Ellman Lauren Dana Ellman Lauren Dana Ellman is a New York-based writer and editor who specializes in travel, lifestyle, food, and shopping content. Travel + Leisure Editorial Guidelines
