Scoundrel
A Michelin Starred Masterpiece: Why Scoundrel is worth a weekend trip to Greenville, SC.
I’m not afraid to plan travel around excellent food. From 50¢ tacos to 3 Michelin Star molecular gastronomy tasting menus, I like it all — but whatever the price, it needs to be worth the value. And when I’m traveling specifically for a meal, I’m even more critical of it. You invest not only the cost of the meal, but likely have travel expenses — gas, maybe a plane ticket, possibly a hotel…it all adds up. Plus you have the value of your time. Needless to say, it takes a lot for me to say a meal is worth a three-hour round trip drive in one night. But for Scoundrel in Greenville, I would make that drive every single week if I could.
Located at 18 N Main Street, in Greenville, SC, Scoundrel specializes in classic French cuisine. But don't let the "simple" descriptions on the menu fool you. On paper, it looks simple and straightforward; on the plate, it is anything but. It’s a masterclass in precision and technique. Each and every dish is complex, with intricately layered flavors and perfectly balanced textures that come together to create bites you’ll forever dream about.
The Starters
I have tried just about every starter on the menu.
Colin’s Baguette: There are very few bread services that I think are worth ordering — but Scoundrel’s is one of them. They make a small baguette. Crispy exterior, yet not so crispy that it destroys your mouth, and a classic, chewy interior. Served hot, it comes with an ever changing compound butter, such as a sweet corn butter with an oil infused with charred corn husk ash - adding an unexpected depth that sets the tone for the rest of the meal.
Deviled Blue Crab: This dish lives rent-free in my head, and is a top 3 item on the menu for me. Served with a house made cracker, the crab is delicate, yet creamy, with layers of flavor.
The Caesar: This is my definition of a perfect salad. It’s one of my absolute favorites anywhere—crisp lettuce, loaded with cheese, some breadcrumbs for texture, and a classic, creamy dressing.
Beef Tartare: Chopped sirloin, herbs, dijon, a splash of Worcestershire sauce — it’s a highly classic beef tartare, prepared table side. If you like tartare, this is a must order.
Broiled Oysters: You get a half dozen of these beauties, topped with parmesan, chili butter, and breadcrumbs. It has a satisfying texture, while the chili butter gives them a nice little kick.
Escargot: French snails, garlic, parsley, gruyere — another highly classic rendition, with a very savory and herbal flavor profile. I do wish the snails were served in the shell, as I like that presentation more, but the flavor is excellent, and it’s easier to eat without the shell.
Salad of Chilled Chicories: Made with grilled beets, a seasonal fruit (like peaches), walnuts and "drunken" cheese. It’s earthy, a little bitter, and a little sweet. It’s one of my least favorite starters here, but it’s still well done.
Foie Gras & Duck Liver Mousse: Served on brioche with walnuts, mustard, and blackberry —this is the one dish that isn’t for me. I found it to be a bit too gamey, and very heavy on the iron flavor. To be fair, I don’t usually like liver - but my friends love it. They did enjoy it, but they also agreed the liver flavor was pungent.
Yellowfin Tuna Carpaccio: The seasonal preparation of this dish changes dramatically, but it’s always excellent. My favorite preparation was with made with a ‘nduja vinaigrette. It hit all my favorite notes — sweet, spicy, and had a nice crunch. But other preparations are more earthy. I recently had one made with watercress, hazelnut, and sauce grenobloise.
The Main Event: Perfection on a Plate
If you’re coming here with a group, you have to get the Tomahawk Ribeye. It is among the best I’ve ever had anywhere, and that includes my time in France. It’s perfectly cooked, tender, and so flavorful. It doesn't need a sauce by any means (though it comes with three: Au Poivre, Hollandaise, and a vinegar-based one). It’s served with golden duck fat fries, a green salad, and broccoli rabe in a cheese sauce.
Pro tip: If you order the Tomahawk, you can upgrade your salad to the caesar. Trust me and just do it.
If you are dining solo or just want to order the absolute best thing on the menu, get the duck. The preparation changes seasonally, but it has been FLAWLESS every single time I’ve ordered it. Cooked to a perfect medium-rare, with the crispiest skin you’ve ever tried and the fat beautifully rendered—no matter the seasonal preparation, this is the duck that I measure every other restaurant against.
Save Room for Dessert
I usually don't have room for dessert, but I forced myself to try the full lineup—chocolate cake, pistachio donuts, melon sorbet, and the crème brûlée. While the dessert is arguably the "weakest" part of the menu, that's like saying a Ferrari is the slowest car on a Formula 1 track - and now I order dessert every time I go:
Crème Brûlée: This is so classically executed. It’s rich and creamy, with notes of vanilla, and a sweet caramelized sugar top that cracks like glass. It’s my favorite dessert at Scoundrel. (On my most recent visit, the team told me to save a few of the duck fat fries to dip in the creme brulee — I tried it an now there’s no going back. It’s like an even better version of the salty/sweet French fries and ice cream combo)
Seasonal Sorbet: Scoundrel makes a sorbet that changes with the season. My favorite has been over the summer, when they make a melon sorbet. It’s a the perfect light and refreshing end to the meal.
Pistachio Donuts: Hot, crisp, and fluffy — think of these like beignets made from laminated dough (eg croissant dough), served with a creamy pistachio sauce and fresh whipped cream.
Chocolate Cake: Inspired by Chef Joe’s Grandmother, this isn’t your typical chocolate cake. It isn’t as sweet with more of a cocoa flavor than rich chocolate. It’s delicious, but know that it is much lighter and not as decadent as a classic chocolate cake.
Final Verdict
The food at Scoundrel is extraordinary. Whether I'm sitting for full table service or just grabbing a spot at the bar, the experience is always memorable. They could stop several steps earlier on many of these dishes and they would still be great—but they push every single one further. And that’s what sets them apart.
