FIRST LOOK: Halls Chophouse


After being closed for the past few weeks, a newly branded Halls Chophouse is set to open Saturday, Jan. 23, in the former High Cotton space in Greenville’s West End.


Bill Hall Sr. who along with his wife, Jeanne, and two sons, Billy and Thomas, owns Hall Management Group, which purchased High Cotton in May 2015 from Dick Elliott, president and founder of Maverick Southern Kitchens. Hall said the company has spent “close to half a million dollars” in renovations with new paint, wallpaper, furniture, artwork, carpeting and lighting. Extensive work was also done in the kitchen with all-new equipment.

“We took over a restaurant that was almost 10 years old that needed to be spruced up, and that’s what we did,” he said.

HallsChophouse_article3With those upgrades and modernization, the Halls felt it was time to change the restaurant’s name from High Cotton to Halls Chophouse.

“It’s a family environment, and we want every guest that comes in here to feel like our family,” said Matthew Niessner, Halls’ corporate executive chef.

Niessner will be overseeing the restaurant opening until “we make sure we have it right.” Halls is expected to announce its Greenville chef next week.


The restaurant will feature “total prime meats” and dry-aged beef, choices no other restaurants in Greenville offer, Hall said. Halls Chophouse will also feature bison, veal, lamb and pork chops. Hall said they also listened to longtime High Cotton customers and will be keeping favorites such as shrimp and grits, Sunburst Farms trout and wild-caught grouper on the menu.

HallsChophouse_article1Brunch will be served on Saturdays and Sundays. Live music will be offered throughout the week and during brunch. Two happy hours are also planned – a regular evening happy hour and a late happy hour beginning at 9 p.m., which will feature a $6 burger.

Their philosophy is to open quietly, and it’s important to “do dinner right,” said Hall. The family is committed to Greenville and one family member will be on site at least four days a week.


“Once dinner is down, then we can look at possibly adding a lunch service,” he said. “It’s a great location in a beautiful city. What’s been done here in Greenville is first-class.”


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