Unveiling the New Bistro at The Cliffs at Keowee Springs

Enter the recently renovated and greatly expanded Bistro at The Cliffs at Keowee Springs and you’ll immediately feel it: This is not your grandfather’s country club.

Instead, you’re greeted by a rich leather banquette and a smiling host. A humble but well-stocked bar beckons you to relax, enjoy a crisp drink and stay awhile. The wood paneled ceiling, rustic beams and soft color palette create a comfortable, relaxed and welcoming atmosphere for an intimate meal or celebration with friends and family. The views from the sprawling porch, an addition that now seats up to 30, are entrancing.

This experience is exactly what David Sawyer, President and Managing Partner of The Cliffs Clubs’ Anna Schell, General Manager of The Cliffs at Keowee Springs, and Richard Hubble, Vice President of Real Estate Development, set out to create for our members. They partnered with local builder Pyramid Construction, architect Frank Bain of Anthemion Architecture and Nashville, TN-based interiors group Feltus Hawkins Design to bring this vision to life.

“Keowee Springs is The Cliffs’ fastest growing community and we needed to expand the existing Bistro to deliver an experience that was up to par with what our members expect from The Cliffs,” said David Sawyer. “We didn’t want to significantly change the existing footprint of the Bistro, but rather work with the space to enhance it and add on where needed.”

Seating inside the Bistro has more than doubled after the renovation — the space that used to sit just 24 can now comfortably host 50 diners — and the addition of a large porch offers al fresco dining for 26-30 more.

Another significant enhancement made to the Bistro at Keowee Springs was the addition of Executive Chef Joey Fazio, who brings a unique and creative culinary approach to the menu with dishes like the Lump Crab Gratin, Moroccan-inspired Roasted Vegetable Tagine and Olive Oil Cake.

Chef Joey’s Seared Scallops Served with a Roasted Corn & Oyster Mushroom Risotto, Fennel, Sweet Pepper Salad and Gremolata

Chef Joey returns to The Cliffs after serving as Executive Chef of Greenville’s Passerelle Bistro. He previously worked as Executive Sous Chef at The Cliffs at Keowee Vineyards and served with both Anna Schell and Sous Chef Nikki Compton at The Cliffs Valley, where he was sous chef and served as a member of The Cliffs’ 2015 Competition Dining Series team that competed in an intense, Chopped-style tournament featuring chefs from restaurants across North and South Carolina.

“It has been such a delight to share the new Bistro at Keowee Springs with our members,” said Anna. “Our entire team is incredibly proud of the new Bistro and I hope this pride and passion is reflected in every experience we offer our guests.”



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