Restaurants in Simpsonville

Eggs Up Grill keeps breakfast-and-lunch hours, open early and closed by mid-afternoon, so it lands as a morning and midday spot rather than a dinner destination. Breakfast runs the whole time the doors are open, sitting on the menu next to burgers and sandwiches, which gives a table of people with different cravings somewhere everyone can settle on. This is the Simpsonville location, out on North Main, and the room stays casual and unfussy, an easy call for a quick weekday breakfast or a sit-down lunch.

Stella's has been cooking on Fairview Road for more than fifteen years, long enough to sit near the top of most Simpsonville diners' lists. The room manages relaxed and polished at the same time, easy enough for a weeknight dinner but put-together enough that people book it for anniversaries and other special occasions, with service that stays attentive without turning stiff. The kitchen works from scratch and leans Southern, with coastal-Carolina influences and a real commitment to sourcing close to home. That is not just a line on the wall; the menu credits its growers by name, from Tyger River Farm greens to Split Creek Farm goat cheese, so a plate here traces back to Upstate and regional farms. Around the food sits a full wine list, a bar that takes its cocktails seriously, and a Sunday brunch worth planning for. Larger gatherings have the Indigo Room, the restaurant's private space, which seats up to fifty for anything from a plated dinner to a full event.

The burgers are the plate to know at Shortfields, ground from a blend of Angus and brisket that people around here point to as the difference. The room is casual and diner-style, sitting on downtown Simpsonville's Main Street with wood booths, a bar side where the TVs pull a crowd for weekend games, and a kids' section that makes it an easy family call. A private room takes on church groups, birthdays, and parties well past a dozen. Beyond that the menu spreads wide: wings in a range of flavors, a well-liked Reuben, salads, steaks and lamb chops, and weekend brunch, with a bar leaning on bourbon and mimosas. The breadth traces back to where the business began, as a catering operation in 2010 that grew into the Main Street restaurant a few years on. The catering side never went away, and still books weddings and private events across the Upstate. The other dishes reviewers single out are the fish and chips, with lightly breaded fish and a fry people describe as uniquely crispy, along with the chicken cordon bleu and the shrimp and grits. Praise for the food and the friendly service runs consistent, and the same reviews are honest that the dining room gets loud when it fills and the decor reads more comfortable than freshly updated. It stays busy enough that a short wait at the door on a Friday or Saturday night is normal.