Moe's Original BBQ | Greenville's Mouthwatering BBQ Addition

Last Friday night my wife and I went on a much needed “dinner and a movie” date. I know, nothing original, but honestly it’s one of favorite kind of dates. This one was particularly memorable, and not just because Crazy Rich Asians was an absolutely fantastic movie.

Moe’s Original BBQ, Greenville’s newest player in the BBQ game, treated us to a sampling of their menu. Don’t let the word sampling fool you, we left with two to-go boxes.


We started with dessert. And drinks. Or both. This is their signature drink, the Bushwacker, an adult ice cream drink that is deliciously sweet but also packs a punch with it’s strong concoction of liquors.


Next up were nachos. BBQ nachos, of course. Homemade chips lathered in their unique Alabama style BBQ sauce, cheese sauce, pulled pork. We were getting full about one third of ways into this, and we were only just getting started.


As a self-proclaimed wing connoisseur, I can say with all of my completely real and not at all made up authority, these wings are amazing. Smoked wings are always a treat, tossed in their homemade buffalo sauce, it was very hard to share these. But it was date night, so I did. I know you’re wondering what those hush-puppy looking ball things are. They are battered pulled boudin balls, with their Alabama style BBQ sauce. These are a Moe’s Original BBQ specialty item, and were a huge hit when they won the people’s choice at Taste of the Update. These are addicting, I will warn you right now. The cornbread was like cake, collard greens made me feel like I could eat vegetables a lot easier if they were all like this. Finally, the cucumber watermelon salad was incredible refreshing and will be something I’m going to attempt to make at home before summer’s end.

bbq tray

We finally got to the main course, consisting of their smoked chicken, turkey, ribs, and pulled pork. The pork melted in my mouth, the rib meat fell off the bone without any effort whatsoever. The turkey and chicken were cooked to perfection, and I could drink the BBQ sauce they I dipped them in.


By the time we were to desert time, we were already determining we wouldn’t be getting popcorn at the movie, and almost certainly might need a gurney to get us through the door to our car we were so full. The banana pudding, and I say this un-ironically, was exactly how I remembered it being when I grew up. As a chocoholic, I would take a swimming pool full of the chocolate pudding.

In case you need any more convincing, Moe’s Original BBQ is a must visit. They are priced fairly, have fantastic friendly service, and perfectly located right next to Liability Brewing on Stone Avenue in the new Westone development . There is plenty of outdoor seating, perfect for families and their four legged friends to sit on the patio this fall.

5/5 food and experience. Check them out!

You can visit them at:

109 West Stone Avenue, Suite B
Greenville, SC 29609

For more info, called them at:


Brian & Nicole Cendrowski | Fireforge Crafted Beer | Greenville Craft Beer Series

Craft beer is making a surge in Greenville. Several breweries have announced their opening in the past year alone. 

I don’t know if it’s a coincidence or not, but I’ve developed a taste for craft beer in the past year or so. For a long time, the only thing that I could stomach were ciders, like Woodchuck or Angry Orchard. Now I find them entirely too sweet.

I suppose that means my palate is maturing and my taste is becoming more diverse. I’ve acquired the taste, if you will. 

Recently I had the privilege of sitting down and talking about my beer palate and about everything else under the sun with Brian and Nicole, founders of FireForge Crafted Beer. They are on the path to opening up their brewery and taproom on the corner of Washington and Church street. 


Brian graduated from College of Charleston in 1999 with a computer science degree and immediately landed a job at a web development firm. 

Though, self-admittedly, Brian wasn’t the greatest programmer, “There were guys that would work all day and then go home and code for fun,” he said. “I, on the other hand, would go home and drink a beer with friends. I quickly realized that these dudes would smoke me at coding and I thought, ‘I better find something else to do.’”


While Nicole was in her teens her interest in microbrewing was already growing. “I think it was because my Dad was into it,” she said. “He traveled for work, and I would go with him from time to time. In the evening after his meetings, I would go with him to the brewpub, and I became fascinated with the brewpub atmosphere.” 

Nicole laughed and said with a smile, “At 16 or 17 I totally NEVER had a brown ale.” 

Nicole knew nothing about the brewing process, but it was just something about the atmosphere that drew her in. It was different than your normal bar or club. This translated to her waiting tables during college. But not just at your neighborhood Outback Steakhouse, but at a brewpub called “Hops.” 

So you see why it makes sense that Nicole was the one who got Brian into enjoying beer. “I started with ciders,” he said, “specifically Woodchuck. Over time, Nicole introduced me to Guinness and then onto other flavors and styles. I didn’t even like coffee before I started hanging out with her. I’m convinced that the bitterness of coffee helped my palate adapt and learn to appreciate different flavors.”

When the internet bubble burst, Brian was laid off from his programming job. This furthered his suspicions that he wasn’t in the right line of work, so he went to business school. He ended up bouncing around jobs for several years from small company to big corporation, then back to small company, then back to big corporation. 

“I realized about 2 or 3 years ago that it wasn’t really about the job. It was me,” Brian said. “I was never going to be happy doing the same role over and over again.”

Brian had been brewing at home since 2007. It all began with the homebrew kit that Nicole got him for Christmas. January 4th, 2007, they brewed their first batch on their stove. 

And so it began.

“I always liked to brew stuff that I couldn’t buy. I’d try to put a little twist on a traditional style to ‘jazz’ something up. Sometimes I would try a cocktail and it would give me an idea. One night we were having Thai food, and I thought, ‘how could this translate to a beer?’ Lemongrass and ginger!”

“I quickly learned not to try to put EVERY ingredient into it,” Brian said. “It’s better to pick two! Less is more when it comes to brewing. Often times, simpler beers use fewer ingredients which allows those few flavors to shine through. The quality of our beer got a lot better when we learned those lessons and applied that philosophy.”

Their interest in the industry grew, so Brian took a job for a summer at Thomas Creek Brewery and worked in the back on the bottling line while he also ran a beer blog. Nicole, whose degree is in English, began writing for Southern Brew News. These opportunities allowed them to become well-established individuals in the industry. They quickly found that it was a very welcoming community. Even though they were just home brewers, they were greeted with open arms. 

Around 2010, Brian got connected with a job opportunity at Fluor, which would allow for them to bring in some extra income. So he left Thomas Creek, kept the beer blog, kept brewing, but he put the entrepreneurial portion on hold. Once out of college, Nicole applied her English degree skills in the marketing communication field. After a few years with a local agency, she started her own marketing business. “I recognized early,” Nicole said, “that I didn’t know what my life was going to look like professionally 10 years from then, but I wanted to have the opportunity to build something cool.”

They both were thrown for a loop, though, when Nicole took a job opportunity in Tampa, Florida. 

Thankfully there was an established craft brewing community in Tampa that they were able to quickly connect with. 

“The hardest part is getting to the starting line, not actually running the race,” Brian said. “We actually started the business plan for Fireforge three years ago while living in Tampa. We really wanted to start a small batch brewery and sell as much as we could out of a tasting room.”

They then went through the normal steps of opening up a business. Hired attorneys, accountants, and were looking at locations for their operation.

After about a year into the plan, they came back to Greenville in 2015 for the Community Tap beer festival. They quickly realized how much they had missed the Upstate and the Carolinas. After about a week in the Carolinas, they reconnected with some friends and fell back in love with this part of the country. While sitting down over a beer, Nicole said to Brian, “this could be nostalgia, but I want to move back up here.”  

Nicole went on to say to me, “Opening up a brick and mortar store requires a lot of commitment. We had started over twice already, first in Greenville, then in Tampa. Florida was a great experience that we don’t regret. It allowed us to implement certain ideas into our concept that we wouldn’t have thought of if we hadn’t gone on that adventure. But the thought of starting over again was more than we felt like we could deal with, both mentally and emotionally. So coming back to Greenville was the most logical choice. It brought us comfort to not completely start over again. It became very clear exactly what we wanted to do. So many people were incredibly excited when we told them that we were coming back.”

That brings us to the present. Brian and Nicole currently have a space located on the corner of Washington and Church Street. They are in a holding pattern while they wait on the permitting process to be completed with the city. Their space is part of a multi-tenant development property with plans for a restaurant to be right next door. 

Interestingly enough, the Johnson City, Tennessee brewery Yeehaw Brewing will be opening up only a block away from Fireforge in the coming months. I asked about this and if the proximity was a concern. Brian’s answer stuck with me and has given me fascinating insight into the craft beer community: 

“People don’t understand that the scale of beer market is so gigantic. The general public thinks there’s a ton of craft beer out there, but big beer takes up the large majority of the market. Think about the ‘big beer’ shelves of a grocery store vs. the craft beer shelf. We all want to work together to bring more market share for craft beer. As long as we all feel like we are pulling towards the same cause, you’re going to see cooperation. Look at Asheville. They have essentially a craft beer district. All of them within walking distance. There is a camaraderie that forms with breweries so close together.”

He continued, “What drives us isn’t necessarily attracting all the beer geeks. Obviously we wanted to be appreciated and respected, but we’ve noticed that each brewery here has their own personality and each one will attract their regulars. We see the opening of Yeehaw Brewing as a great opportunity. By being neighbors, they will help draw patrons towards us and we hope to do the same for them.”

fire forge

“We aren’t trying to pull people away from other breweries. We just want them to be open to trying something new no matter who brewed it. Our hope is that we grow the amount of craft beer appreciators. We want to guide folks who walk in and aren’t sure what they’re looking for. We can walk them through what beers might translate to their taste," he added.

“We both want to spread the message about craft beer,” Nicole said then laughed, “I guess you could call us craft beer missionaries!”

The name “Fireforge” came to Brian while he and Nicole were driving up the mountains for a craft beer and food pairing weekend with close friends. “Fire is a symbol for passion,” he said, “and our beer is crafted (forged) with my own hands.”

Brian and Nicole are aiming to open Fireforge Crafted Beer this winter. 

Restaurant 17 & Hotel Domestique | Greenville Blog Society

Last month the Greenville Blog Society had their monthly meet up at the romantic, elegant, and unforgettable Hotel Domestique and Restaurant 17 located in Travelers Rest right off of the scenic Highway 25.

Before our group was seated at the dinner table, we were treated to a tour of Hotel Domestique.

There is so much attention to detail put into the rooms and common areas that this blog would quickly become a short novel if I listed it all. Each room provides you with a unique and beautiful view whether it be of the courtyard or of the the mountains. Designer furniture is around every corner, and the custom architecture is pieced together by eclectic materials that have their own history. Personally, my favorite feature of their rooms was the river rock floors in the massive showers. 

Hotel Domestique is a true boutique hotel that will take your breathe away, and you won't want to leave. But, if you do, the location is perfect because you're close enough to explore Greenville, Travelers Rest, Hendersonville, and Asheville during your stay! There's plenty to do if you don't like sitting around the room. You could go to nearby golf courses, hiking trails, cycling courses- you name it!  

After our tour, we headed back across the hall with our complimentary champagne to the beautiful Restaurant 17. The talented staff treated us to an incredibly diverse sampling of their most delicious meals and signature cocktails. Nick Graves, the executive chef, combined ingredients I never would could have imagined. I was completely blown away.

Don't believe me? Here was our menu for the evening:

Tomato Coconut Soup with Pine Nut Relish
Crispy Chicken Skins
Berber Spiced Carrots with Quinoa
Steamed Pork Buns with Cucumber Kimchi
Murder Point Oysters with garlic White Wine Butter
Bone Marrow with Onion Jam
Apple Brandy Beef Cheeks with Charred Baby Potato
Pork Belly & Scallops with Cocoa Nib


The presentation made me feel guilty eating it. Although, that guilt didn't last very long. A different kind of guilt came about when we headed home though, because I think me eyes were bigger than my stomach. On top of all of that, our cocktails embodied perfection with their taste and presentation.

Whether you're looking for a romantic get away or just a romantic dinner for the evening, head over to Hotel DomestiqueRestaurant 17 for an unforgettable experience that indulges all of your senses. 

The Anchorage | The Village of West Greenville | Blog Series

The next stop in our journey through The Village of West Greenville is the highly anticipated restaurant: The Anchorage

If you’ve driven down Pendleton and through The Village of West Greenville within the last couple months, The Anchorage is the building with the beautiful mural on the main drag. According to owner and founder Greg Mcphee, it was “originally the worst looking building on the strip, but it had a lot of character to it.” 

“We looked for a location to open our restaurant in about every neighborhood in Greenville. Initially, we were convinced that the village was not the location we were looking for.”

Greg quickly realized, though, that you can’t replicate the charm that the village has. 

The main strip has free parking and is not over-saturated by directly competing with next-door neighbors. There are still people who say they would never go to the west side of Greenville. But these people have yet to see the charm and character behind the Village. 

There is nowhere else in Greenville like it. “It feels like parts of Charleston to me,” he said. “We bit the bullet, decided to give it a shot. It’s where the name came from. We are anchoring ourselves in Greenville. It became a natural decision.”

The Anchorage is a neighborhood restaurant driven entirely by the clientele. “We want to be able to service our peers once or twice a week and not blow their bank account. We aim to use as many local farms as we can, and this translates to our beverage program. We will carry only local brewers and venders. We want to have them on constant rotation. We’re currently partners with the owners of Community Tap.”

“We’re aiming to be incredibly approachable. Folks will be able to drop in and have a happy hour cocktail, get some inexpensive bar snacks non-reliant on the kitchen, and head home. Or you can come and enjoy a full meal.”

Greg is reversing the expectation of getting eight ounces of meat and four ounces of vegetables, it’s the opposite. They’re focusing on flavor driven food verses the typical usage of lard and fat, such as using olive oils and being vegetable forward. 

“You’ll be able to eat more and not feel gross. We want to be accommodating to the more active lifestyle of Greenville. We don’t have a deep fryer, but rather a custom built Argentinian wood burning grill. 

The restaurant is designed entirely around the bar, with the cocktail program being a big driver. Greg will feature seven different signature cocktails. They’ll have their own clear ice cut right in the restaurant. The bar will have an independent dishwasher for cocktail and wine glasses, eliminating the possibility of food residue and flavor. The bar top is a dazzling white quartz countertop.  

He chose to utilize the talents of the artists in the neighborhood to stylize the restaurant from top to bottom. The tables, light-fixtures, mugs, glasses, outside mural, and all of the artwork were created by artists from the neighborhood. 

“I’ve had the desire for years,” Greg told me, “of opening a restaurant like this.”  Having been a chef at Hotel Domestic 17, an exec at High Cotton, the Terra in West Columbia, and The Lodge, he has an incredible amount of experience. He is more than qualified to be opening his first personally owned restaurant. “It’s been valuable for me to have worked my way up from the bottom to open a restaurant. It provides me with the ability to delegate, have a connection, and share the expectation with our employees.”

The Anchorage will have a Sunday brunch and be open for dinner Tuesday through Saturday. “We won’t be doing lunch as of right now,” Greg said, “it is served at GB&D right now, and it’s awesome. We don’t want to compete with them anyways. Everyone here wants to work together and help each other grow.”

The Village of West Greenville is part of Greenville, but it feels like something entirely different. It is their own neighborhood. A city within a city. “The fact that we are connected to downtown helps,” Greg said. “If you wanted to see a little bit more of Greenville, we are only a three dollar Über ride from downtown. It’s actually easier to get to The Village from Augusta Rd than to get downtown.” When Greg joined the business association of the Village, he watched it grow from six members to forty six in a matter of three weeks. 

“We could very easily have a reservation system,” he continued, “but to protect the people living in the neighborhood we are electing to not. We want there to be equal opportunity. This services the people who work and live in the neighborhood, it forces people to walk to the streets, look at the art galleries, and see the influx of business in the Village.” 

The Anchorage is now open Tuesday through Thursday from 5 - 9:30 and Friday - Saturday from 5 - 10:00.

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