Despite the early respite from the summer heat, autumn actually doesn’t begin until Sept. 22.
For the past couple of weeks, we spent a bit of spare time hunting down some of Greenville’s can’t-miss harvest-season sweets and hot cups of joe.
Let’s start with the key to any decent day: coffee.
Canvas Coffee + Art House has dropped its take on arguably the most iconic latte of all time, the pumpkin spice latte. Canvas calls its version the pumpkin pie latte, and it is topped with pumpkin spices and pie crust. It smells like opening the oven with a freshly baked pumpkin pie inside.
We visited Canvas to work remotely, conduct fall latte research and get a change of scenery. While there, owner Arin Gilbert made a conscious effort to learn his guests’ names, knew the orders of obvious regulars and even comped a latte for a new guest who stopped in for her birthday. Not only does the latte taste and smell like home during the fall months, but it feels that way.
Here are a few other choices:
Newcomer Sawdust Coffee’s banana bread latte. We stopped into Sawdust on a Saturday to soak up the zen vibes. The banana bread may not be a quintessential fall flavor but it is warm, cozy and perfect for curling up with a book in Sawdust’s floor-seating area.
Cohesive Coffee’s HP and the Goblet of Chaider. Cohesive has named all of its seasonal drinks after movies and TV shows that are traditionally watched or thought of in the fall. It uses apple butter chai for sweetness and finishes with a little spice.
Strossner’s pumpkin pound cake. Topped with pecan pralines, the cake has a soft layer that locks in moisture. It is the perfect coffee accompaniment but also great alone or with ice cream. We’re told it’s a tailgate favorite.
Coffee Underground’s peanut butter pie. Again, not a traditional fall flavor, but it is perfect for the season. It begins with a ginger snap-graham cracker crust layered over with chocolate ganache. Baker Angel Castillo scores the chocolate then tops it with a peanut butter cream made with peanut butter, cream cheese and house-made whipped cream. The whole thing is crowned with whipped topping piped on in funky designs by Castillo.
Angel Castillo spends a whole day making four pies for the week. He said they normally sell out before the week ends.***
Downtown seafood bar Abyss now offers brunch on weekends, highlighting coastal cuisine. The restaurant began serving Saturday brunch Sept. 6, and will begin offering Sunday brunch Sept. 21. Brunch include a free mimosa and is served from 11 a.m. to 2 p.m. Abyss is located at 1 N. Laurens St. in downtown Greenville.
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This edition of Weekly Dish has had a lot of good news but we do have a slight sting to deliver: As of Sept. 9, Methodical Coffee has paused its hot-food program, citing an inability to keep up with restaurants in its wage and benefits packages. The business made the announcement on social media.
“While we’ve done our best to offer competitive pay, health insurance, profit-sharing, healthy work culture and schedules, we simply can’t compete with the opportunities offered by larger restaurants,” the post said.
Instead, Methodical will focus its energy on its bakery program. The post hinted that it hopes to offer additional savory options in lieu of hot food.
