While Columbia can check off a few new restaurant concepts, some food and drinking choices could stand out more, experts said.
“Columbia’s always had this issue: We want to be a big-city environment,” said Neal Smoak, director of the University of South Carolina’s McCuthen House in the College of Hospitality, Retail and Sport Management. “That very high-end market still eludes Columbia. ... (It’s) never going to be a New York.”
Smoak’s colleague, Joel Reynolds, an instructor in the college and executive chef at the McCutchen House, said he’d like to see more of the following trends, which are just getting started in the area: