|Founder||Hartness and Hay Creek Hotels|
|Press Contact||Natalyn Klump|
Situated within the Village Center in the Hartness community in Greenville, SC, Village Kitchen restaurant offers an elevated fast-casual dining experience with a menu created by Hartness’ Executive Chef Tanner Marino.
Village Kitchen features a menu of specialty coffee and breakfast offerings in the morning and a Southern influenced menu throughout the rest of the day. A centerpiece of the restaurant’s kitchen is a stone hearth oven serving up flatbreads and a farm-to-table menu perfectly complements a curated selection of craft wines, beer, and ready to drink canned cocktails. Must-try dishes include: Chicken and Waffles featuring crispy fried chicken, a cornmeal waffle, and Red Clay hot honey; Avocado Toast featuring 9 grain bread, avocado spread, Red Clay everything spice, Roma tomato and scallion; and the Fig and Pig Flatbread featuring a goat cheese base, prosciutto, brown turkey figs, red wine reduction and arugula.
To build the menu, Chef Marino took special care to support and source from local and regional businesses, farms and purveyors. Village Kitchen proudly partners with Methodical Coffee, Tyger River Smart Farm, Charleston Tea Garden, Swamp Rabbit Café & Grocery, Mission Grape Distributors and Red Clay among others to offer local artisan goods and cuisine made from the highest quality and freshest ingredients. Chef Marino also enjoys the unique opportunity to harvest and use seasonal produce from Hartness’ own on-site farm.
As Hartness' Executive Chef, Chef Marino is responsible for overseeing Village Kitchen, an elevated fast casual dining experience on Greenville’s Eastside. In this role, he also oversees banquet catering for the entire Hartness development and will also lead the culinary direction for Patterson, a fine dining restaurant located in the forthcoming Hotel Hartness. Marino lived in the south for most of his life and grew up in a family where the tradition of coming together over a homecooked meal was constant. After finding himself gravitating towards the kitchen in his teens, Marino enrolled in culinary school before moving to Greenville, where he began his career at Devereaux’s. Under the tutelage of Devereaux’s Steven Greene and Spencer Thomson, he worked his way up to Chef de Cuisine of the acclaimed restaurant. Marino continued his career at Hyatt Regency in Greenville and The Umstead Hotel and Spa in Cary, North Carolina. He comes to Hartness from the Westin Chattanooga where he served as Executive Chef.