1826 Bistro on the Green

What’s for dinner at 1826 Bistro on the Green? It’s best to stop by and find out. Marking a decade this year under the direction of Andrew Temples and Justin Sherer, the downtown Pendleton restaurant is a daily adventure, showcasing seasonal produce and farm-raised meats from the South Carolina Mountains region.

While working for the restaurant’s previous owners, Sherer and Temples discovered they shared a vision, and the two took the reins in April 2015. “We were between graduate school and the ‘real world,’” says Temples, who serves as executive chef. “We both liked the idea of a project, and we liked the community and the customer base. So we went for it.”

Known as “the village green,” downtown Pendleton draws a number of visitors for its small size. The town is just a few miles from Clemson University, as well as the South Carolina Botanical Garden and Lake Hartwell, and the restaurant welcomes plenty of students, parents, and curious travelers. “I think we fit nicely into the diversity of local businesses because there’s a little of everything here,” Temples says. “You can check off a bunch of boxes for such a tiny town. You can have pizza one night and come across the street the next night to visit us.”

History buffs will appreciate 1826 Bistro being housed in Farmers Hall, where the Pendleton Farmers Society meets and discusses agriculture to this day on the top floor. The building was indeed built in 1826. “She’s looking good for almost 200,” Sherer jokes. “And we have a nice patio that we use almost all year.”

Because the focus of the menu is seasonal, Sherer and Temples work with a wide network of regional farmers, such as Growing Green Family Farms, Providence Farm, and JBo Ranch, and smaller purveyors such as the Dark Spore Mushroom Company. In fall and winter, root vegetables and gourds take center stage on the menu—which is “on paper, printed every night, and sometimes has surprises,” Temples says—including pumpkin, sweet potato, carrots, and rutabaga, plus braised meats like lamb or pork.

The restaurant prides itself on offering a generous wine list, and each dish has an intentional pairing. The owners maintain strong relationships with vintners, and wine dinners take place between eight and 10 times a year, with vintners on-site to discuss specific bottles. These special dinners draw a cult following, Sherer says, and no two are quite the same. The entire meal is tailored to whatever the evening’s feature is; a robust red wine might pair with a family-style dinner, while a sparkling wine might pair with celebratory courses.

“We create the whole idea based on the wine,” Sherer says. “The dinners are a great way to eat, drink, and be merry, and they help our customers see how the entire meal comes together—sometimes, even the people who grew the food are here. People love it. It’s a community event.”