What’s Good Here? The Community Table

When you operate a 24-hour restaurant seven days a week, your menu has to have some solid staples to maintain a constant customer base.

At The Community Table, the University of South Carolina’s newest eatery that opened in October at 650 Lincoln, those items are burgers, shrimp and grits and a cast iron skillet brownie topped with Häagen-Dazs ice cream, according to executive chef and manager Eric Pearce.

“Our shrimp and grits are a South Carolina tradition and a signature dish at The Community Table,” Pearce said. “We handcraft our dish using the finest shrimp marinated in garlic and extra virgin olive oil and then blend together our own blend of Cajun seasonings to create an amazing culinary experience. The chorizo sausage makes this dish the best of the best at USC.”

All of the items at Community Table are made to order with fresh ingredients, Pearce said.

After asking students what they would like to see on the menu, Pearce added three different varieties of Asian noodle bowls to his daily lineup.

“The menu for The Community Table is not only diverse but also designed around the concept of sharing, like a community,” Pearce said. “The menu was not hard to compile. We just went back to the roots of what is great in food about South Carolina, and our menu reflects just that – local favorites, timeless classics and new cutting-edge trends like the Greek life hummus and flatbread.”

What else?

An executive chef with a solid resume, Pearce chose to take the helm at Community Table because of his love for USC, he said. While earning his culinary arts degree from Wake Technical Community College, Pearce held several internships, including one in France for several months in 1998. After graduating from Wake Tech in 1999, he went to the University of North Carolina at Greensboro, where he graduated in 2004 with dual degrees in nutrition and food service management. During that time, Pearce worked at many four star and four diamond resorts, like the Grandover in High Point, N.C.

“I was able to find a skill in creating and making very high-end cuisine and presenting it with class and style,” Pearce said. “And most importantly, I have learned to cook from the heart and the soul, which makes the food better because you add in that passion for making people say, ‘Wow, that is awesome food.’ ”

How did The Community Table get its start?

In 2008, a 130-year-old historic oak tree was struck by lightning on USC’s Horseshoe. Although it put up a fight to survive, five years later, the tree was cut down due to safety issues. In efforts to be sustainable, university officials decided to incorporate the tree into a large table where students could gather and create college memories that will last for a lifetime.

“The Community Table centers on just that – community,” said Scott Barrineau, University Dining marketing coordinator. “The restaurant is designed for (those) who need a gathering spot.”

What does the place look like?

The Community Table lives true to its name with a layout that encourages community dining. Large tables center the room, while booths and smaller tables flank the sides. The restaurant has a modern feel with sleek stainless and natural wood accents, all highlighted by the restaurant’s bright green hues on seats and walls.

Who eats here?

While the restaurant is full of college students, it also is drawing professionals in the area for lunch.

“The Community Table sits near the Greek Village and in close proximity to the Colonial Life Arena and Koger Center,” Barrineau said. “The wide variety of offerings attract an audience no matter what time of day.”

Janet Jones Kendall, jjkendall@thestate.com

This story was originally published November 11, 2015 at 9:21 AM with the headline "What’s Good Here? The Community Table."