Have dinner plans? Now you do: Patterson Kitchen + Bar (110 Halston Ave., Greenville) is open at Hotel Hartness.

With floor-to-ceiling windows that open to create an indoor-outdoor concept overlooking a secluded pond in the woods and an open kitchen where you can watch Executive Chef Tanner Marino and Chef de Cuisine Gianna Smutzki prepare your meal — this was quickly added to our list of favorite spots in Greenville.

What we tried (with pricing):

"This is the culmination of bringing all of the different experiences I've had in my career into something that is elegant and upper-level and fine dining but not pretentious and not stuffy," Chef Tanner said. "It's that perfect meld of a really comforting feeling where the dishes you get feel artful and wowful when you eat it, the ingredients they stand for themselves."

We could just split all the small plates. | Photo by GVLtoday

Small Plates

Crab Stuffed Ahi Tuna with yuzu mayo, shaved farm veggies, citrus caviar, and rice crisp ($24)
Southern Grit Cakes with tomato jam, house ricotta, and micro red vein sorrel ($12)
Crab dip with gruyere bechamel, spinach, bacon, peppadew jam, and toast points ($16)

The swordfish swimming in the yuzu buerre blanc is *chef's kiss.* | Photo by GVLtoday

Entrees

Patterson burger with Braveheart angus beef, gruyere, arugula, red onion jam, house made bun, house made fries ($22)
Grilled Swordfish with crispy potatoes, spring pea succotash, shaved fennel, arugula, yuzu buerre blanc ($28)
Duck Cavatelli with duck confit, housemade pasta, seasonal mushrooms, caramelized fennel, arugula, shaved gruyere ($26)

You've never had banana pudding like this. | Photo by GVLtoday

Desserts

Dark Chocolate Peanut Butter Torte with popcorn gelato, valhrona shortbread crumbs, dulce de leche, salted caramel corn ($12)
Patterson Banana Pudding with banana mousse, benne sponge cake, banana butter, house vanilla wafer, chantilly ($9)

What not to miss:

It’s hard to pick a favorite because we loved every bite, but if you’re feeling crabby, the small seafood plates cannot be missed. Chef de Cuisine Gianna Smutzki’s Crab Stuffed Ahi Tuna and the Crab Dip were phenomenal. We weren’t anticipating the creaminess of the gruyere bechamel and the buttery toast for dipping.

*Pro tip*: Order the burger and dip your fries in the leftover crab dip. | Photo by GVLtoday

What we’re still talking about:

The locally-sourced, farm fresh ingredients take a great menu to the next level. You’ll notice some familiar Carolina farm names on the menu, with meat from Braveheart Farm and lettuce from Tyger River Farms.

Plus, produce is sourced from the Hartness Farm right there on the property. Seasonally, you’ll get a taste of its different offerings, like the spring arugula found on each entree we tried.

Chef Tanner called Hartness Farm the "icing on the cake" when he accepted his job. | Photo provided by Hotel Hartness

"Just the ability to get a basket of veggies, that comes in dirty because it came from the ground, it's an invigorating experience," Tanner tells us. "You feel like you're cooking real food that came out of the ground that morning and it's hitting a plate that night."

If you enjoy anything with eggs anywhere at the hotel (read: the complimentary breakfast, desserts from Pastry Chef Kristyn Gizzi, brunch offerings, and more), know that it came from a Hartness chicken.

"I've never been anywhere that has eggs like this," he explains. "They come in and we have to wash them and do all these different things in order to use them. It's a privilege and something I don't take for granted."

How you can Try This:

Make a reservation to secure your table Tuesday-Thursday, 4-9 p.m.; Friday-Saturday, 4-10 p.m.; Sunday 11 a.m.-3 p.m. (brunch).