Nose Dive is shiny: floor to ceiling plate glass windows, a sleek speckle & check floor, interesting monochromatic art high (at the ceiling) on the walls, and a sleek, curved bar toward the back.
Dishes on the lunch menu weren’t what I expected. I’d been before, but their menu had been revamped, courtesy new Executive Chef Spencer Thomson. Those familiar with Devereaux’s, another Table 301 restaurant group Greenville property, will recognize the name.
“Everything’s shiny, Cap’n. Not to fret.” ~ Kaylee Frye
Taking a closer look at the menu, I realized that Nose Dive is branded a “Gastropub”. It all made sense. They don’t need no dark paneling or bar á la British pub. It’s all about good food and drink.
Interesting to note, “Gastropub” is a surprisingly recent term, having been added to the 2012 update of Merriam Webster’s Collegiate Dictionary.
Another thing that caught my eye during that closer look at the menu was wine on tap. That’s been trending, but this is the first place I’ve seen it on a menu. They also have a nice selection of beers on tap.
We began with deviled eggs three ways – Devil Makes Three ($5). My favorite was the ham salad, but the traditional with lots of flavor and pimento cheese eggs were also tasty.
We shared two salads: The Southerner ($7) salad was light and refreshing, made with fresh greens, spiced pecans and goat cheese, tossed in an Apple Cider vinaigrette and topped with Fried Green Tomato rings . . .
and the Chef’s Salad ($10). A nice way to get some protein in the form of Black Oak Ham. It’s rolled on the plate, then topped with charred tomatoes, cucumber, red onion, shaved White Cheddar cheese, and an interesting twist – Riced Egg. Green Goddess dressing adds an additional layer of flavor.
On a side note, I have a ricer and have tried my darnedest to use it for that smooth mashed potato texture. Can’t decide whether it’s because it’s a bit of a hassle or I like my mashed potatoes a little chunky, but the ricer doesn’t see much daylight.
Quite a few menu items are labled “GF” (Gluten Free). This No Carb Carbonara ($7) included. This is a fun take on a traditional Carbonara, substituting smoked Portabella for bacon (protein) and using Spaghetti Squash instead of spaghetti. Egg would normally be in the mix, but here, Chef put it on top. Mildly flavored, I might try this with a beer next time.
On the menu as “Tots” ($5), this day’s tots had been bathed in Duck Jus, rather than with Pepper Jus, as listed on the menu. Aged White Cheddar and Chives topped the tots. House-made, crispy outside – soft & fluffy inside, presentation was lovely, mildly flavored.
Pot Roast ($12), another interesting take, followed the Tots. Call it Southern Comfort Food – take creamy grits, top with pulled Beef, celery strips, charred tomatoes & baby carrots. Then add a light, tomato-based sauce/gravy. Loved the texture combo: tender beef, soft warm tomatoes, and crisp/tender carrots with the grits.
Two more substantial numbers acted as our entrées: the Mason-Dixon ($16) and a Pork Sandwich ($10).
Served with some of the best Roasted Brussels Sprouts (& chopped ham or perhaps pork belly) I’ve had, I chose to eat the Mason-Dixon New England Lobster Salad with fried Scallops, chopped tomato, and shaved lettuce all tossed in a Dill Vinaigrette out of the bread with a fork. Some braver than I take up the hoagie roll, squeeze it together and go for it! This delicately flavored sandwich would be a filling lunch by itself.
The Dive’s Pork Sandwich with those same amazing Sprouts featured mustard and Black Pepper-roasted Pork with braised Collard Greens and Goat Cheese. A surprisingly mellow flavor presented itself here considering the pork had been roasted in mustard and pepper. Perhaps the Goat Cheese tempered the pork? All in all, a satisfying sandwich with those collards added.
We were pretty sated by this point, so Chef sent out a mini-trio of Nose Dive desserts. Honestly, I’d prefer dessert this way most of the time. Pictured below are, from left to right, Tahitian Vanilla Bean Créme Brulee, Dark Chocolate Candied Bacon Brownie, and Goat Cheese Cheesecake.
The cheesecake was sublime, made with lemon curd and topped with a dollop of cream.
The brownie did indeed have candied bacon in it, providing texture and a little “salt” to go with the “sweet”. This bite of heaven came with a bonus scoop of American Honey Bourbon ice cream. Delicious!
Our adorable mini Créme Brulee portion was served in a spoon, garnished with a fresh raspberry and a piece of the Orange Bergamot Shortbread normally served with the full-sized dessert. Again – delicious!
- I get the impression they’re still tweaking menu, constantly improving their offerings
- Next time I plan on a couple small plates at the bar.
116 South Main Street
Greenville, SC 29601