Juniper

“Our food philosophy is to take Southern favorites and put our own fun and creative spin on them, using local and seasonal products and keeping it simple. But we are most passionate about the details. This not only includes the quality of ingredients, but also the way our customers and employees are treated. We strive for excellence every day, every shift, every plate.”

Shrimp and grits; barbecue quail with rice, flash-fried collards, and mustard sauce; house salad with local greens and Clemson University blue cheese dressing.

When the Velies talk about buying locally, they mean food within walking distance – the couple sources red meat from a farm just down the road. But their definition of responsible restaurateurs isn’t limited to what they take in; Juniper is also thoughtful about what it puts out. A portion of profits goes toward dinners for veterans and multiple children’s charities, soda tops go to Ronald McDonald House, meat scraps go to a pig farmer, and vegetable scraps go to an employee’s pet goat.

“For Brandon Viele, the co-owner of Juniper restaurant in Ridge Spring, sustainability is inspiring experimentation with local ingredients for dishes on the restaurant’s dinner menu." –Susan Ardis, The State