Greenville
Rôtie by Stella’s to open at BridgeWay Station in May
From the minds behind Stella’s Southern Brasserie comes an addition to Mauldin’s BridgeWay Station in Rôtie by Stella’s. This is the third restaurant from husband and wife duo Julia and Jason Scholz but it will have a concept all its own. “It’s a modern take on classic French rotisserie meets the American South,” Scholz said.
The restaurant will be housed in the front corner of the old-world style development and possesses a smaller footprint than the other locations. It includes a classic dining space with banquettes, a bar area, and an area for dining in the building’s breezeway.
Rôtie’s Design and Layout
Neal Kanipe of McMillan, Pazdan, Smith Architecture, who designed the restaurant, said that a goal for this project was to create different viewpoints in each section of the space. By doing so, each dining area would give guests a different experience despite its smaller size. The bar area is defined by a wooden pergola built by Dovetail Construction. It is complemented by earthy blue tones and russet brown tile along the bar. The bar will eventually have antique mirrors in the archways to add openness to the cozy atmosphere.
Chef James King and What to Expect
The Scholz’s first two restaurants – Stella’s Southern Bistro in Simpsonville and Stella’s Southern Brasserie near Greenville’s Legacy Park – provide more classic sit-down experiences with entrees, appetizers, and desserts. Rôtie will be a more a la carte-style menu. “We’ll provide lots of framework and suggestions [but] ultimately, everything on the menu will will be designed to complement each other,” Scholz said.
The team recently brought on chef James King, who moved to the area in November. King likened the eatery to a steakhouse’s framework with the rotisserie as its centerpiece. “We have the ability to build all these cool accompaniments and side dishes,” he said. “I think a lot of them are really geared towards a real unique twist on some real familiar flavors.” King and Scholz teased savory beignets and a rotisserie duck made with a five-spice blend. It will have roasted and seared elements to yield a sumptuous meat with a tender, shredded texture. The dish will be accompanied by a burnt orange-ginger-cherry au jus using house-made duck stocks and a duck fat vinaigrette for salads as a side dish with duck cracklings for crunch. “You almost have a study in duck,” King said with a laugh. He hopes that the menu will be unique but relatable.
Opening Date and Imbibing Options
Rôtie by Stella’s is slated to open in May at BridgeWay Station, located just off Interstate 385. The restaurant will have a full bar with beers, European-focused wine, and New World-wines produced outside traditional regions. The bar will also have a crushed ice machine for classics like Mint Juleps with infusions that change seasonally.
