Hare & Field to open on GHS Swamp Rabbit Trail in TR


The owners of Farmhouse Tacos in Travelers Rest are planning to open Hare & Field, an American-style gastropub, this winter within walking distance from the taco shop that opened almost exactly a year ago.

Chris and Katie Williamson signed a lease in October for 327 S. Main St., Travelers Rest, in the former Duke’s Doggs, which sits directly on the Greenville Health System Swamp Rabbit Trail. Pete Brett, David Sigmon, and Matt Vanvick of Coldwell Banker Commercial Caine represented the tenant.

“We love the tacos but always had this need to do more than just tacos,” chef Chris Williamson says. “The menu we are going to put forward will be very chef-inspired.”

The location on the Swamp Rabbit Trail is an added perk, and Hare & Field will take advantage of that, with ample bicycle parking and an outdoor patio that will seat about 30 people at a small bar and tables. Inside the cozy 950-square-foot interior, 40 seats will be divided among the bar, leather booths, and tables.

“Hare & Field is the perfect place for some refreshment from the trail or a casual, elevated dining experience,” Williamson says.

The menu will showcase “urban comfort food,” consisting of small plates, casual entrees, and “A Really Good Burger” – Benton’s bacon; house beef grind combining short rib, chuck, and sirloin; “awesomesauce”; and a handmade brioche bun.

Specific menu items include Korean barbecue steamed buns, salmon rillettes, pimento cheese and hot pepper jelly, fish and chips, bistro steak and frites with blue cheese butter and red wine and shallots jus, and a rabbit sausage topped with kimchi as an elevated nod to the former hot dog stand.

A main feature will be the beer and wine selections, including both European and domestic varieties.

The wine list, especially, is important to the Williamsons, self-declared “winos,” who got engaged under the Eiffel Tower and were married on a California vineyard. They’ve also teamed up with Brewery 85 to offer a “Trail Ale” custom-brewed for Hare & Field that will be on draft all the time. The bar offerings will not include liquor, as that’s a highlight of Farmhouse Tacos.

Two Farmhouse Tacos employees from day one will also oversee the new restaurant — Chelsea Joseph as director of operations, and Melissa Plumley as culinary director. They will be hiring a chef de cuisine and chef de partie for Hare & Field.

Williamson says having two committed managers along with dedicated staff from Farmhouse who want to support this new project has made the process that much easier this time around.

Construction should be finished the first of February if all goes as planned, and they’ll spend a good amount of time training before opening, Williamson says.


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