Gather GVL, the shipping container food hall planned for Greenville’s West End on Augusta Street, now has eight of 13 units under lease with letters of intent (LOI) on four additional units. Current tenant partner concepts include chicken, biscuits, and doughnuts; burgers; pizza; tacos and burritos; poke bowls, sushi, and hibachi; ice cream; coffee; and craft beer.
Doug Cross, managing principal of the developer, Four Oaks Property Group, says they are currently negotiating terms with a wine bar and concepts serving cold-pressed juices, vegan fare, desserts, and Philly cheesesteak sandwiches, and are still open to other opportunities.
Cross says they have the site permit from the City of Greenville and are expecting site preparation to begin in July with the hope of opening late fall.
Recent tenant announcements include the four concepts Hendersonville, N.C.-based HenDough is bringing to Gather GVL. Along with a second slightly scaled back HenDough location serving fried chicken, doughnuts, and biscuits, owners Paul and Sarah Klaassen and Michael Olbrantz will also be bringing authentic-leaning Mexican cuisine in a new concept named Mercado Cantina; Shake Shack-style, crispy, thin, griddled burgers via KO Burger; and Roman-style pizza under the name Al Taglio.
Mercado Cantina will include a full-service bar and a rotating menu.
Olbrantz, who traveled extensively in Mexico, says he’s hesitant to use the term “authentic” to describe the culinary direction because that can seem too lofty an aspiration, but the menu will be heavily Mexican-inspired, using South Carolina ingredients. Mole will show up occasionally as a sauce for enchiladas or chilaquiles. The menu will also include a variety of traditional and Americanized versions of tacos, elotes, house-made chips, guacamole, salsas, seafood, ceviche, and aguachile.
The full bar will feature a good mezcal and tequila selection, and cocktails with vodka and hibiscus, rum and tropical fruits, and an Oaxacan-style Manhattan with mezcal and Templeton Rye, Olbrantz says.
KO Burger, which stands for “Knock Out,” will be similar in concept to New York City-based Shake Shack with thin griddled crispy burgers, fries, and soft-serve ice cream.
Al Taglio will feature Roman-style pizza, which uses a rectangle shaped, focaccia-type crust. They’ll sell by the slice — firing to order — and get creative with toppings, such as pear, radicchio, and blue cheese, or ranch and asparagus. The toppings available each day will rotate.
At each of the concepts vegan, vegetarian, and gluten-free options will be available.
Sarah Klaassen says they’ve been tossing around so many restaurant ideas over the years, and this location is allowing them to dabble in a little bit of everything.
Paul Klaassen says they plan to use Gather GVL as somewhat of an incubator for these new concepts that, if they take off, will become the business models for future expansion.
The three new concepts will share a common, adjoining kitchen while still maintaining separate front counters in order to streamline the staffing needs, Paul Klaassen says.
Additional recently signed tenants also include ice cream sandwich concept Rocky Moo out of Spartanburg, and Saki Saki, a poke bowl concept from downtown Greenville’s Murasaki owner Cheng Yap.
Rocky Moo owner Dennis Wong says even though the original location just opened in January of this year, he’s already been looking to expand into the Greenville and the surrounding market with the goal of becoming a regional brand.
“It was an opportunity we couldn’t pass up,” Wong says.
Other previously signed tenants are West End Coffee Bar and Greenville Beer Exchange.