Table 301 Restaurant Group will soon open Tavola, an Italian-inspired eatery and its first restaurant outside of downtown Greenville.
Tavola – the Italian word for table – is expected to open in July at Mauldin’s BridgeWay Station.
“It feels like we’re going to another state,” said Table 301 founder Carl Sobocinski. The restaurant group has become nearly synonymous with Greenville over the past 30 years, particularly in the city’s downtown.
Table 301 Restaurant Group includes Soby’s, The Lazy Goat, Nose Dive, Camp, Jones Oyster Company and Southern Pressed Juicery, as well as Table 301 Catering.
Opening up shop outside downtown brings back startup feelings, and gives the business an opportunity to meet its guests in the middle.
“We have a huge customer base that’s not downtown, and it kind of brings one of our products closer to them,” he said.
In harmony with the development’s design, the restaurant group collaborated with McMillan Pazdan Smith Architecture to create a space that conjured the colors and rustic ambiance of Italy. The space leans into the textures of natural stone and brick giving way to a muted terracotta color palette accented by large, rounded windows. For inspiration, they looked toward the medieval architecture in Tuscan towns like Siena and Montepulciano.
“While things might have somewhat of a monochromatic palette to it, where we’re striking interest and intrigue is layering texture and scale within that,” said Missy Games, project designer with McMillan Pazdan Smith.
The restaurant will be located above BridgeWay Brewing. It can be divided into roughly six dining sections.
The space includes a large rounded entryway, a glass-enclosed wine wall and a chef’s counter where guests have the opportunity to watch the kitchen prepare meals. The bar includes outdoor and bistro seating. The main dining hall is lined with banquettes and table seating. There will also be a private dining area.
The design reflects its position in a rapidly growing suburban area rather than downtown Greenville, but it is still clearly Table 301.
“I think this will be a place that it’s not special occasion fine dining, it’s casual fine dining,” Sobocinski said. “You can bring the kids in for a reasonably priced meal that’s homemade, fresh ingredients – like all of our kitchens.”
On the menu
Expect approachable Italian – pastas, salads, steak and chops, as well as a la carte small plates. The wine program will include approximately 120-150 selections with Italian wines, Italian varietals and California varietals.
