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✔️Brunch ✔️Lunch ✔️Dinner ✔️Dine in
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Hours
| Friday | 5:30–8:30 PM |
| Saturday | 5:30–8:30 PM |
| Sunday | Closed |
| Monday | Closed |
| Tuesday | Closed |
| Wednesday | Closed |
| Thursday | 5:30–8:30 PM |
Address and Contact Information
Address: 307 W Cambridge Ave, Greenwood, SC 29646
Phone: (864) 223-2329
Website: http://www.pascalscafe.com/
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Pascal’s Café & Grill
Contact. Pascal’s Café & Grill. 864-223-2329. [email protected]. 307 W Cambridge Ave Greenwood, SC 29646. Open Thursday through Saturday 5:30pm – 8:30pm.
Pascal’s Cafe & Grill | Greenwood SC – Facebook
A French/American, Bistro style restaurant offering casual fine dining with Southern charm an… See more. American Restaurant · $$.
Pascal’s Cafe & Grill (@pascals_cafe) · Greenwood, SC – Instagram
1K+ followers · 33 posts · A French/American, Bistro style restaurant offering casual fine dining with Southern charm and hospitality!
Reviews
Michael Wayne
Upscale place with a small menu that likely changes daily. We both had the French onion soup which was quite tasty. I had the duck and she had stuffed chicken, both of which we enjoyed. Portions are modest. We did not have dessert. Reservations suggested.
… moreDoug Landreth
What a wonderful Birthday Dinner I had. Upon the recommendations of some tablemates of ours at a recent fundraiser dinner we attended, Brian made us reservations at Pascal’s Café and Grill in Greenwood, SC. These recommendations were further supported when we ran into friends, and restaurant owner, celebrating their wedding anniversary on the covered patio. You can now add Brian and I to the chorus of those singing the praises of Pascal’s.
I could tell Pascal’s did things right as soon as we walked in. In the foyer they had a selection of magnifying reading glasses for customers who needed them, and the table lines were very soft. Much nicer than the stiff nonabsorbent ones that often result when using a linen service. I asked our server if they did their own linens and she told me they do in fact own them and wash them on site.
Of course, the main attraction was the food, and it was top notch all around. Striking presentations, imaginative compositions, complex flavors, and ample servings. Unintrusive staff and eclectic décor complemented the enjoyment of the evening. We shared each course.
For appetizers we choose: Savory Goat Cheese Crème Brulé with Baggett Toast; and a Potato Cake stuffed with Pepper Jack Cheese, with Crispy Pork Belly, Asian Chili Oil, and Blackened Shrimp.
Both were so good we could not decide which one we liked better. The goat cheese crème brule’ was smooth, thick, and pungent, the baggett toast was well seasoned, buttery, and crisp. The combination was a real winner. The small salad with toasted pecans and vinaigrette dressing were there to offer some acid to lighten the dish. For me I loved the cheese and toast so much I left all the salad for Brian. The potato cake with pork belly and shrimp brought just the right amount of spice to our first course. The velvety smooth potatoes were drizzled with an oil that heated things up a bit. Adding both pork belly and shrimp to the dish added contrasting texture and a bit more body to this appetizer.
Knowing we were going to have dessert we opted not to have a salad, but the night’s menu did offer four solid classic options.
For our entrées we choose: Pascal’s House Made Meatloaf, layered with Mashed Potatoes and topped with Pimento Cheese; and Slow Roasted Duck Confit over Mashed Potatoes.
Both were served with Green Beans, Young Carrot, and Couscous. Both dishes were full of flavor. The meatloaf was tender and moist, sliced into two rounds which sandwiched the creamy mashed potatoes. A rich Demi Glaze finished the dish. The duck confit was fall off the bone tender. The feel of the dish was rich not fatty, as can sometimes be the case with duck confit. Both of our potatoes, green beans, and couscous, were prepared as well as anyone could want.
For our desserts we choose: Lemon Lavender Tiramisu and Tart Tatin a la Mode.
The tiramisu was the more contemporary of the two, the tart the more traditional of the two. Both well executed and very much enjoyed. The tiramisu’s lemon component was tart and creamy. The lavender being present by dried lavender leaves sprinkle among the custard and cake provided a noticeable flavor while avoiding the common pitfalls over overkill when lavender oil is used. The tart was classic rustic apple, pastry, and ice cream. It was served warm, the apples were plentiful, perfectly coated with a restrained amount of spiced sugary glaze.
We both left completely happy with our first dining experience, looking forward to returning many times.
… moreI could tell Pascal’s did things right as soon as we walked in. In the foyer they had a selection of magnifying reading glasses for customers who needed them, and the table lines were very soft. Much nicer than the stiff nonabsorbent ones that often result when using a linen service. I asked our server if they did their own linens and she told me they do in fact own them and wash them on site.
Of course, the main attraction was the food, and it was top notch all around. Striking presentations, imaginative compositions, complex flavors, and ample servings. Unintrusive staff and eclectic décor complemented the enjoyment of the evening. We shared each course.
For appetizers we choose: Savory Goat Cheese Crème Brulé with Baggett Toast; and a Potato Cake stuffed with Pepper Jack Cheese, with Crispy Pork Belly, Asian Chili Oil, and Blackened Shrimp.
Both were so good we could not decide which one we liked better. The goat cheese crème brule’ was smooth, thick, and pungent, the baggett toast was well seasoned, buttery, and crisp. The combination was a real winner. The small salad with toasted pecans and vinaigrette dressing were there to offer some acid to lighten the dish. For me I loved the cheese and toast so much I left all the salad for Brian. The potato cake with pork belly and shrimp brought just the right amount of spice to our first course. The velvety smooth potatoes were drizzled with an oil that heated things up a bit. Adding both pork belly and shrimp to the dish added contrasting texture and a bit more body to this appetizer.
Knowing we were going to have dessert we opted not to have a salad, but the night’s menu did offer four solid classic options.
For our entrées we choose: Pascal’s House Made Meatloaf, layered with Mashed Potatoes and topped with Pimento Cheese; and Slow Roasted Duck Confit over Mashed Potatoes.
Both were served with Green Beans, Young Carrot, and Couscous. Both dishes were full of flavor. The meatloaf was tender and moist, sliced into two rounds which sandwiched the creamy mashed potatoes. A rich Demi Glaze finished the dish. The duck confit was fall off the bone tender. The feel of the dish was rich not fatty, as can sometimes be the case with duck confit. Both of our potatoes, green beans, and couscous, were prepared as well as anyone could want.
For our desserts we choose: Lemon Lavender Tiramisu and Tart Tatin a la Mode.
The tiramisu was the more contemporary of the two, the tart the more traditional of the two. Both well executed and very much enjoyed. The tiramisu’s lemon component was tart and creamy. The lavender being present by dried lavender leaves sprinkle among the custard and cake provided a noticeable flavor while avoiding the common pitfalls over overkill when lavender oil is used. The tart was classic rustic apple, pastry, and ice cream. It was served warm, the apples were plentiful, perfectly coated with a restrained amount of spiced sugary glaze.
We both left completely happy with our first dining experience, looking forward to returning many times.
Blaine Boles
Date night. We opted for Pascal’s Cafe because it seemed like the nicest place in town. We started with drinks: I had the dark and stormy (Dark Rum + Ginger Beer) and she had the Lemon Drop. Both drinks were great – mine was strong and it did not disappoint. We had the escargot as an appetizer- I have had escargot in France, and what we were served here was honestly superior. The piping hot dish cradled the escargot in a delicious pesto, garlic sauce. It was so good we dipped our bread in the sauce itself. She had the fettuccine and I had the NY strip. Both were excellent and well worth the money spent. Of note, the cognac peppercorn sauce accompanying my NY strip was perhaps one of the best sauces I’ve had – it was great for dipping the steak in, but was also delicious on the mashed potatoes. I have no doubt we’ll be back here (and hopefully soon).
… moreErnest Bethel
We went to this “Cafe” woefully underdressed. This is a full blown restaurant that expects reservations and serves plated entrees. Whoops. The staff graciously accommodated us on the fly. Excellent bourbon selection. Food was very reasonably priced for the quality.
… moreCindy
A nice experience. It was a beautiful night so we chose to set outside. I had the Osso Bucco it was yummy. My friend had the Duck confeit and said it was wonderful. Not to mention the Espresso Martinis. Yessss! The Pic is my salad. Fantastic. Bring your big wallet it is fairly expensive.
… moreRalph Yingling
Really enjoyed our appetizers and dinners. We enjoyed some exciting and different flavors of of food prepared by a premier French Chef. Pascal’s is one of my favorite places to dine.
… moreKeith Cooper
Absolutely great Valentines Dinner. The Romaine salad with the sweet vidalia onion vinaigrette was very good. We had our favorite Pascal’s Entree! The Shrimp & Grits. It’s a bit expensive, but it is to die for. Really really tasty! Nice quiet tables to enjoy your meals. A bit expensive, but well worth the experience! Can’t wait to go back for another special occasion!
… moreErin Penland
Food toke over an hour and half to get. Food was cold and uneatable. Service was poor. Owner was rude and unprofessional. Would not recommend eating here or spending money.
… morerenee jones
First of all I didn’t like the fact that there was 8 of us and we had to figure out how much was our meals because everything was put on one ticket and the waitress was so rude over talking us no refills and when we asked a question she would start with didn’t I tell you then when we where done she comes over and asked who’s paying the ticket I really wanted to go off on her but we decided we wouldn’t return to this location
… moreDarlene Rand
We were disappointed. The web sites showed the menu whick was mouth watering.. Unfortunately, we were handed a paper menu with different entrees, same as the last time we were there a year ago. Plus prices were very much increased. I had to send my crab cake appetizer back. It was all mush, floating in a plate full of cream sauce.
I checked again when I got home and I could not find the menu we had that night. Just the one with fantastic options kept coming up. Pascal needs to update his web sites. And I certainly would not say this was a romantic setting as advertised with a huge party of 10 with small child in the main dining room which is not that large.
For $160, with me just having 2 appetizers and my husband having one appetizer and main course , it was not worth the money. He also commented that his . My husband did enjoy his short ribs, but he was so looking forward to the osso bucco that was advertized on line. It was his 80th birthday and it wasn’t what we had hoped for.
… moreI checked again when I got home and I could not find the menu we had that night. Just the one with fantastic options kept coming up. Pascal needs to update his web sites. And I certainly would not say this was a romantic setting as advertised with a huge party of 10 with small child in the main dining room which is not that large.
For $160, with me just having 2 appetizers and my husband having one appetizer and main course , it was not worth the money. He also commented that his . My husband did enjoy his short ribs, but he was so looking forward to the osso bucco that was advertized on line. It was his 80th birthday and it wasn’t what we had hoped for.