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The Southern Comforts of Rapscallion

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Scott Mitchell
The Boneless Short Rib Steak, served with summer cukes and tomatoes with a BBQ glaze mixed with horseradish chimichurri.
Rapscallion, the much-anticipated Greenville Avenue bistro, is now open and features an extensive drink menu and a 120-bottle wine list. Led by chef Nathan Tate, the kitchen serves up many traditional Southern dishes with playful surprises. We went on Friday, July 10, 2015 to check it out.