BIN112 on trade street, Greer, SC

BIN 112 adds menu items, updates wine list

BIN 112 restaurant has added two dishes to its menu, according to Allison Clark, one of the owners of the Greer restaurant.
One of the new menu items is Chicken a la ... Hmm? - a roasted chicken breast seasoned with crushed fried garlic, pan roasted and served over a potato flata and crispy leeks with a Mediterranean sauce with garlic, roasted bell pepper and lobster stock. It is $10 as an appetizer; $17 as an entree.
Smoky Mountain Beef Tenderloin is another new addition. The grilled Angus filet mignon medallions are served with a smoky bacon bourbon sauce, grilled Vidalia onions and crunchy pecan sweet potato mash. It is $12 as an appetizer; $22 as an entree.
The restaurant also has added more than 10 new wines to its list, Clark said. The menu and wine list are available at www.bin112.com.
BIN 112 is at 112 Trade St. in Greer and is open for dinner Tuesday through Saturday, 4:30-10 p.m. Reservations recommended, 864-848-2112.

Link Magazine Article

Greer restuarant makes wine easyPublished: Monday, August 20, 2007 - 11:28 am

By Reed MesserDINING DIVAmailto:DIVAreed@reedmesser.com

You may not know what a bin is when you first walk into BIN112, but one look at the impressive display of wine bottles behind the bar and you get a good idea of what the place is all about.
Of the broad and colorful selection, executive chef and owner Jason Clark describes it as "very eclectic - that's the best way to put it."
"They were all sampled and tried, unique in their own fashion and stand next to some of the best wines out there," he explains, "And the beauty of it is that they're all small vineyards," meaning they would never compete against the Kendall Jacksons of the world.
Don't know a lot about wine? Don't sweat. Clark and crew have come up with witty and straightforward descriptions of the wines to help you through.
"Anyone can come in and pick wine and be educated about it without knowing anything about it," says Clark's general manager, partner and sister Allison.
Adds Clark, "Everything on the menu was made to be simple," he says, "Nobody understands earthy, grainy and woody."
He continues, "Nobody appreciates it either. Why do I want to eat a bark chip with a little fruit added? It doesn't make any sense."
Each category on the list is set up to show the simplest wines at the top, down to the most complex-structured wines at the bottom, and as far as the food selection at BIN112, it's just as diverse at the wines.
The menu is made up of five categories - BIN112's classics, vegetarian, chicken, pork and beef and seafood. Clark says the classics are items he's worked on for years perfecting them to be "the best of the best."
"I didn't want to be a meat and three, and I didn't want to be a full-course entrée place either, like where you come in and order a salad and then dinner with bread in between and you're too full to do anything when you leave," he says, "What I wanted to do was make a menu where everything was appetizer or entrée."
According to Clark, you can sit down, order a glass of wine and order an appetizer. One appetizer comes; you order another. And another. Or, if you there's something you really like, you can get an entrée portion and split it.
"It's intimate," he explains, "The idea was to give people the ability to enjoy their evening and relax."
BIN112112 Trade St., Greer; 864.848.2112; http://www.bin112.com/
Hours: 4:30-10 p.m. Tuesday-Saturday
Business type: Contemporary American, Wine Bar, Martini
Smoking area: No
Specializing in Southern Regional cuisine, BIN112 is a modern restaurant located in a remodeled historic building in downtown Greer. The wine repository consists of 76 bottles (nothing over $100). Eighteen wines are offered by the glass, and along with wine, there's a full bar plus a tantalizing martini list than includes The Greek Russian, made with Stoli vodka and Kalamata olives, and the Raspberry Souffle, mixed with Chambord, vodka and Amarula Cream liqueur. Some of the most popular menu items are the Down East Twisted Crab Cake, Flaming Kasseri (which is Greek Mediterranean cheese seasoned, floured and fried gold brown, then finished with fresh lime and flamed with tequila), Mussels on the Beach and Candy of the Sea.

BIN112 is available for private parties on Sundays and Mondays.

Candy of the sea

Ingredients:

Sautéed Scallops:
1 1/2 pounds large sea scallop
1/8 cup coconut milk
1 pinch fried garlic (Available at oriental specialty foods stores or use roasted garlic)
2 tablespoons unsalted butter

Chili Dipping Sauce:
1/2 cup sugar
1/2 cup rice vinegar
1/4 cup chicken stock
4 chilies - freshly chopped

To make the sautéed scallops:1. Rinse and drain scallops; pat dry with paper towels.2. Dip in coconut milk and fried garlic, sprinkle with flour and pepper. Heat 2 tablespoons butter in large skillet over medium-high heat.3. Add scallops; sauté until browned outside and just opaque in center, about 2 minutes per side.
For the chili dipping sauce (can be made days ahead of time):1. Combine sugar, vinegar, chicken stock.2. Dissolve sugar and reduce to light syrup.3. Add chilies.4. Cool in refrigerate over night.
Serve the hot scallops topped with the chili dipping sauce along side your favorite rice and sautéed greens.

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Thanks to All

We just wanted to start this blog out right, and thank everyone that has helped BIN112 get where it is today. Granted, we are only 3 months into our venture, but we have changed, grown and learned more than we ever thought possible at this point.
Our hope is to be able to let you in on our progress on this page, through photos and success stories. Please feel free to add your own.
Please enjoy!!