El Tapatio grocery provides a taste of Mexico: City Juice with John Malik
When he was a little kid, Luis Peña wanted to be a fighter pilot or a police officer.
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City Juice
33 posts
A raft of resolutions for the new year: City Juice with John Malik
If there’s something in your life that should be changed for the better, why wait for some arbitrary date on the calendar to do so?
Greenville soup kitchen fills a dining room with smiles: City Juice with John Malik
Tobin Simpson grew up in a young family and he gravitated to helping his mom in the kitchen so he understands the value of stretching a meal.
Hometown nostalgia brings SoCal burritos to Greenville: City Juice with John Malik
Richie Mataafa knows burritos, specifically those of his hometown of San Diego.
Tavola transports your taste buds to Italy: City Juice with John Malik
At Tavola, the staff clicks, the food is exceptional and the overall experience is Italian enough to make you momentarily forget you’re in Mauldin, a stone’s throw from 385.
Local Greek diners a tale of family, history: City Juice with John Malik
“Why is it that most of the cheeseburger diners in our town are owned by Greek families?”
World Central Kitchen brings food relief with local touch: City Juice with John Malik
In 2010, Jose Andres’ reputation as a chef was secure.
Something extraordinary from apples at The Anchorage: City Juice with John Malik
“It’s just a simple apple. Something that can be found at every grocery store in the fall. It’s familiar and comforting. And they come in a variety of flavors and colors.” - pastry chef Sierra Axtell
Sunflower Bakery’s simple greatness: City Juice with John Malik
In a former Pizza Hut building on Wade Hampton Boulevard, Robert Hodges and his smiling crew turn out memorable breakfast goodies and superb sandwiches.
Back to school with Kristen Grissom, head of Culinary Institute of the Carolinas: City Juice with John Malik
Greenville Tech’s Culinary Institute of the Carolinas offers several areas of study and the Career Pathways Scholarship may cover the cost of tuition, books and fees.
Talking SC seafood with Jason Janson of Broadwater Shrimp: City Juice with John Malik
Jason Janson started his business for purely selfish reasons.
The economics of hospitality with Steve Palmer of Indaco, O-Ku: City Juice
Have a seat inside O-Ku and take in the soft seating, the artwork, the uniforms, the incredible attention to detail.
Cooking with firefighters feels like family, with the occasional alarm: City Juice with John Malik
Our city’s fire stations are manned 24 hours a day, and after a 24-hour shift, firefighters have 48 hours off.
The mechanics of yeast at Rise Bakery: City Juice with John Malik
Most of what the Rise Bakery team produces is sourdough, a method of capturing wild yeast in a flour-and-water batter, then fermenting the dough with that starter.
Mr. Crisp serves exacting seafood, minus the fuss: City Juice with John Malik
Although it is but a few years old, Mr. Crisp has become one of John Malik's standbys for a well-executed meal, served with expedient hospitality and little fuss.