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Story

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finding common interests through inventive fare and cocktails.

 

Michael and Cristy Marut (then Cristy Biles) moved to Taylors in summer of 2015 and have dreamed of opening a restaurant in the Taylors Mill since early 2016 and are proud to join the community with The Farehouse.  They aim to provide a place for the community to gather, enjoy excellent food and libations, and feel at home with top notch service.

Setting

The Farehouse is located in the heart of the historic Taylors Mill’s Dock No. 3. The mill began its life as the Southern Bleachery and Piedmont Print Works during the height of the Greenville area’s reign as the Textile Capital of the World. Closing as a mill in 1965, the building found a variety of partial uses until revitalization efforts began in the mid 2000s. While many mill revitalization projects have converted mills into condos and other residential projects, the Taylors Mill is proud to be the largest grassroots project of its kind in the upstate of South Carolina. Prioritizing affordability of space and the incubation of small business over profit, the mill has become a hub of up-starts in the region. Purchased by Caleb Lewis and Greg Cotton in 2015, today the Taylors Mill seeks to facilitate craft and commerce for a new generation in the heart of Taylors, SC. The Taylors Mill is reclaiming creative community.

Food

Our menu focuses on New York style pizza, pub-style appetizers, deli sandwiches, and dinner specials using fresh, locally-sourced meat and produce. We will incorporate beer from the next door 13 Stripes Brewery into our recipes and collaborate to cultivate an environment of camaraderie.  

 

Lead Staff

Michael Marut
Executive Chef + Proprietor

Jacob Robertson
Sous Chef

Neal Mitchell
Cicerone

Owners

Michael Marut, Cristy Marut,
Taft Wirthlin, Neal Mitchell