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Stomping Grounds adds a baker; Wild Ace has Wing Week

Ryan's features Mongolian Stir-Fry; Dickey's adds spicy sandwich

STAFF REPORTS
Published on Thursday, February 7, 2013

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Lisa Suber said she will offer new soups, breakfast specials, baked goods, and quiche by adding baker Sheila Springfield to the mix.

Lisa Suber said she will offer new soups, breakfast specials, baked goods, and quiche by adding baker Sheila Springfield to the mix.



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Wild Ace Pizza & Pub offers eight sauces with its Wing Week special.The newest sauce – Fire in the Hole, a habanero balsamic combination – joins regulars Mild, Hot, Honey BBQ, Teriyaki, Spicy Teriyaki, Jalapeno Cheddar, Garlic Parmesan and Bourbon Mustard.

Wild Ace Pizza & Pub offers eight sauces with its Wing Week special.The newest sauce – Fire in the Hole, a habanero balsamic combination – joins regulars Mild, Hot, Honey BBQ, Teriyaki, Spicy Teriyaki, Jalapeno Cheddar, Garlic Parmesan and Bourbon Mustard.



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Ryan's is offering made-to-order Mongolian Stir-Fry with the guest’s choice of chicken, beef, shrimp, or vegetarian options. 

Ryan's is offering made-to-order Mongolian Stir-Fry with the guest’s choice of chicken, beef, shrimp, or vegetarian options. 



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Dickey's is offering a new Spicy Chicken Sandwich for a limited time only – through March 31.

Dickey's is offering a new Spicy Chicken Sandwich for a limited time only – through March 31.



The Stomping Grounds Coffee House and Wine Bar is offering house made baked goods produced by Sheila Springfield at its 208 Trade Street location.

Springfield, formerly operator of Lunch & Such on Trade Street, becomes Stomping Grounds’ catering manager.

Suber said she will offer new soups, breakfast specials, baked goods, and quiche. Orders can be taken for cakes, pies, tomato pies, and quiches.

Wild Ace Pizza & Pub is promoting Wing Week with $4 6-piece wings.

The newest sauce – Fire in the Hole, a habanero balsamic combination – has been added. The other sauces are Mild, Hot, Honey BBQ, Teriyaki, Spicy Teriyaki, Jalapeno Cheddar, Garlic Parmesan and Bourbon Mustard.

The wings are available at the Trade Street and Travelers Rest locations.

Ryan’s is offering made-to-order stir-fry with the guest’s choice of chicken, beef, shrimp, or vegetarian options. Mongolian Stir-Fry is available at both lunch and dinner.

“We have made a commitment to offer our guests great choices, and our Mongolian Stir Fry stays true to our promise,” said Jason Abelkop, chief marketing officer for the buffet brands (Buffet, Inc). “Our stir fry gives them the freedom to customize to their tastes with fresh ingredients and exciting flavor combinations. It is a perfect addition to our diverse menu.”

Mongolian Stir-Fry comes with a choice of noodles or rice prepared at an Asian-inspired action station in front of guests.

Guests may add Sriracha hot sauce or any other seasonings from the “Spice Market”. The freshly made stir-fry meal is ready to eat in about a minute.

Crispy spring rolls and a Mandarin Wonton Salad are also available.

The Mandarin Wonton Salad features a colorful blend of spring mix tossed with edamame, carrots, red peppers, red onions, crispy wonton strips, and Mandarin orange slices. The salad is paired with an optional Oriental Sesame dressing.

Dickey’s is offering a new Spicy Chicken Sandwich for a limited time only – through March 31.

The sandwich is a toasted buttery roll, marinated chicken breast, smothered in a Louisiana hot sauce blend and topped with Onion Tangers and Romaine lettuce.

Dickey’s is offering $2 chicken sandwiches on Mondays now through the end of February, including the Spicy Chicken Sandwich.

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