EASLEY — It wasn’t necessarily in the plans, but came to life thanks to a very Greenville partnership.
Brandon Sheehan, Brett Maynard and Taft Wirthlin became friends over the years, all working in various capacities in the food business, and the combined collective experience and knowledge led to something new in the heart of Easley.
The three partners will open Southern Weaving Food Hall inside a converted textile mill later this month. The food hall at the mixed-use Southern Weaving development just off the Doodle Trail in Easley features six concepts, along with a full-service restaurant that will operate separately.
In addition, the partners have renovated an outdoor performance venue that with seating for over 700 people and a 40-foot stage will be one of the largest in the area.
The concepts include:
There are also plans to use a converted shipping container as a bar and a rotating food concept for outdoor events.
From craft beer taproom to full-fledged food hall
The idea started simpler — Maynard and Sheehan were going to partner on a craft beer taproom — but plans evolved, inspired by the two friends’ own families.
Maynard is the second-generation owner of Portofino’s in Greenville and Sheehan has worked in food distribution for a decade. Both men bring an intimate knowledge of restaurants, but as the parents of young children, they also bring a personal perspective on family-friendly dining.
“We are always looking for places we can go and take our kids and have green space and let them run, and we fell in love with a couple places in Greenville,” Sheehan said. “We weren't looking for a food hall necessarily but were looking for something that would give us enough space to be the family hangout.”
That led to incorporating pizza.
When Wirthlin came on board, things grew, and they decided to partner on the entire food hall. Wirthlin brings extensive restaurant and food hall experience, having operated the successful Vaughn’s Warehouse in Simpsonville before selling the food hall in 2024.
Wirthlin opened The Ottaray Raw Bar & Taphouse this past December in a Laurens Road shopping center space that was briefly transformed into the Warehouse at Midtown food hall.
Helping craft the food concepts and the menus is Tye Cantrell.
Cantrell is a familiar name across the Upstate for both his own concepts and adding his creative touch to other restaurants, from Fork & Plough to Lewis Barbecue.
Most recently, he turned his popular pop-up concept, Pineapple Express, into a brick-and-mortar at Vaughn’s Warehouse — now The Food Hall at Vaughn’s.
The Southern Weaving concepts all have familiar elements but a touch of crafted creativity. Cantrell is focusing on high-flavor, scratch-made food, from the burger sauce to the apple bacon jam.
“Here you’re going to get, in my opinion, the best hot chicken sandwich you can get,” Cantrell said. “Same with the noodles and same with the burger. I’m really putting my heart into everything here, and I think it will show.”
Cantrell spent months testing recipes.
The mac and cheese, for instance, went through a number of iterations until he settled on one that is baked, incorporates some eggs, but not too many, the perfect blend of different cheeses and uses the right noodle. He settled on the standard elbow.
The oyster bar, which is separate from the food hall, will have its own chef. The menu will be what Wirthlin described as “Charleston-inspired,” with fresh oysters, a fresh catch and a range of small seafood bites. The restaurant will also feature a full bar and full table service.
“We are trying to make a spot for everyone,” Sheehan said. “So, on a Thursday night, no matter what you’re in the mood for, or the group you are with, you will have a spot that will appeal.”
Serving up entertainment and fun
Southern Weaving won't just offer diners food. It will also have entertainment. The stepped outdoor arena seating area can hold upwards of 700 people, owners said. The space features a stage in the center that will host regular regional musicians.
The stage includes a 20-foot screen that will be used to show sports and movies.
Wirthlin brings a passion for music and helped oversee booking regional music acts through early December.
Plans call for featuring live music every Friday and Saturday night, with additional acts booked other days as well.
The food hall partners have also rented the adjacent event space on Wednesday evenings and will host weekly line dancing with the former Blind Horse Tavern events manager.
While Southern Weaving will not be late night, there are plans to coordinate with Kids Play & Cafe, the drop-in children’s play place that is also located at Southern Weaving.
Plans are still being finalized but would likely include in-house child care for certain larger concerts and events, said Kids Play & Café owner Jennifer Baker.
Southern Weaving Food Hall is slated to open July 16 at the Southern Weaving development, 210 Fern St., Easley.