Belizean brothers Ricardo and Sergio Bricen?o are known for their Mississippi Delta Cathead confection concept, Maverick Biscuit. By mid-December, they will add Italian cuisine under the same roof. Travinia Italian Kitchen will open alongside the brunch diner at two locations, one in Cherrydale and another in Mauldin.
Both Maverick Biscuit and Travinia Italian Kitchen will take over the former site of Southern Culture Kitchen and Bar in Cherrydale at 2537 Pleasantburg Road, which closed in June of 2024, and Travinia will join the existing Maverick Biscuit location at 306 N. Main St. in Mauldin.
In a balance of brotherhood, biscuits, and Italy, both Bricen?os are taking a chance on a dual-restaurant under a one-roof approach that will host Maverick Biscuit from 7 a.m. to 2 p.m., then transition to a Frank Sinatra-inspired Italian dining establishment that features scratch-made portions of pasta, homemade meatballs, and more from 4 p.m. until 9 or 10 p.m. on weekends.
"Once you put this type of passion into a product, you have a lot of comfort in what you're doing," said Sergio Bricen?o, co-owner of Travinia Italian Kitchen and Maverick Biscuit. "Plus, we do everything from scratch, our sauces, dressings and meatballs... just like we have one person dedicated to making biscuits, it all will be made with love and effort."
An existing dual-restaurant concept between the Bricen?os opened in Woodruff in mid-2024 and has been successful. Now, with Ricardo overseeing the brunch and Sergio over the Italian, the Belizean biscuit brothers are teaming up to introduce that balance all under the same roof, with an opening date of Dec. 9.
"We believe in our concept," said Sergio Bricen?o. "To cook well, you have to have a passion to make it like your grandmother, and that's how we look at this. Sometimes, we even call on Mom to perfect our recipes."
While housing two styles of cuisine under one roof is unusual, the Bricen?o brothers are confident in their ability to execute a menu and ambiance supporting their 30-year culinary efforts in Greenville.
Here is everything to know about the upcoming brunch and Italian restaurant concept:
What type of food can we expect at Travinia Italian Kitchen
When the Bricen?o brothers moved to Greenville nearly 30 years ago, they brought experiences from their time cheffing at Houston's, a seafood and steakhouse in Atlanta, and cooking methods learned from their family's matriarchs.
The two began their restaurant voyage in Greenville by opening the Arizona Steakhouse in Simpsonville. Since selling the concept, they have focused on their most successful food venture, the Taylors location of Maverick Biscuit, beginning in 2021.
While this is not their first attempt at Travinia Italian Kitchen, as it once happened in Greenville but quickly vanished six months ago, the Bricen?os opened the hybrid restaurant idea in Woodruff and have seen great success.
The Travinia Italian Kitchen concept, owned by the Bricen?os, already exists at locations in Myrtle Beach and Lexington. It leans on many South Carolina-based vendors, including Taylor Boys Produce, proteins from Snow Creek Meat Processing, and more, to supply fresh, scratch-made menu items, including piccata, meatballs, pasta, and even croutons and salad dressings—a method it intends to implement in Cherrydale and Mauldin locations.
"This is not your typical Italian restaurant," said Ricardo Bricen?o. "We are creative, resourceful and willing to go the extra step to deliver the best product to our customers."
Travinia at Cherrydale will host an Italian menu with seafood and steak recipes, ranging from a basic homemade Alfredo, meatballs, and pasta to ribeye, filets, and sirloins.
The restaurant will feature many Italian touches, including photos, wine selections, and decor, and even a private dining space known as the Sinatra Room, which pays homage to the 20th-century singer and actor.
Their upcoming Mauldin location will feature a smaller dining space that will serve seafood and pasta, as well as a large selection of wines, barillas, certified Angus beef, and fresh Atlantic seafood options.
More about the Bricen?o brothers, the choice for Italian cuisine
As their passion for cooking began nearly a half-century ago, the Bricen?o brothers are intrigued by using the simplicity of good oils, garlic, spices, and herbs while continuing to perfect their scratch-made breakfast efforts.
"We don't want to confuse the guests with what we're doing," said Ricardo Bricen?o. "But with Italian, we can do so many things and showcase the techniques and care for pasta, steaks and seafood that we know well."
Together, the brothers own three locations of Maverick Biscuit in the Upstate, including restaurants in Taylors (original), Mauldin, and Woodruff.
The existing location of Travinia Italian Kitchen at 105 East Beacon Drive in Greenville is a franchise restaurant but under the naming rights owned by the Bricen?o brothers.
Additionally, the Bricen?os plan to host free meals for the needy at the Cherrydale location and will look to expand to the Fountain Inn and Inman area once operations at the upcoming restaurants are stable.
"With anything we do, we are Christians first," said Sergio Bricen?o. "We asked the good Lord for guidance on this, and because of him, we have faith in what we're doing."
– A.J. Jackson covers the food & dining scene, along with arts, entertainment and downtown culture for The Greenville News. Contact him by email at [email protected], and follow him on X (formally Twitter) @ajhappened. This coverage is only possible with support from our readers.Sign up today for a digital subscription.