Greenville gets new eatery

Published 12:00 am Wednesday, December 25, 2002

If you had any doubts about Greenville’s progress, the addition of a new restaurant to our local selections should convince you that it’s happening. And what an addition! To be called Chez Camellia on the Green, the eatery will be located on Highway 185 North in the White Oaks Golf Course club house.

The restaurant is owned by Rhonda Cummings Bell and her fiance, Executive Chef Abdelilah Touil. Touil is a professional chef who has worked at the LaJolla restaurant in Montgomery, and Metro Grill, Copper Grill and Bottega’s restaurants in Birmingham.

He also attended culinary school at Ecole de Cuisine in Paris, France, specializing in French cuisine and pastries.

Email newsletter signup

&uot;Touil has more than 20 years of experience in the food industry,&uot; Bell said. &uot;He brings with him a broad range of knowledge in food preparation, presentation and service.&uot;

Chez Camellia on the Green is set to open January 3, 2003, and will offer a unique selection of entrees.

&uot;The menu will include a variety of fresh fish and seafood, top choice and prime beef (minimum 21-day aged Angus), and select pork for evening diners,&uot; Bell said.

Touil said the restaurant also will offer a variety of wines to complement the entrees.

&uot;We plan to place attention on comfort, lighting, atmosphere and presentation of the meals,&uot; Touil said. &uot;The setting will be inviting, yet intimate and romantic.&uot;

The restaurant’s hours will be Monday through Saturday, 11 a.m. to 2 p.m. for lunch, and Thursday through Saturday, 6 to 11 p.m. for dinner.

&uot;The evening meals will invite you to dine in elegance, with a menu unsurpassed in this area,&uot; Bell said. &uot;Fresh pastries and dessert creations will be prepared by the chef daily.&uot;

The lunch venue will be more casual and trendy. It will feature an express menu with specialty sandwiches from the grill served on fresh-baked foccacia buns with homemade chips, salads, soup du jour and french onion soup daily. Lunch also will feature a &uot;special of the day.&uot;

Bell said she hopes the city will make an effort to support the opening of the unique eatery.

&uot;Greenville really does need an upscale restaurant that can provide the dining experience needed to complement the efforts made to draw industrial development into the city,&uot; she said.

Bell said reservations are not required, but are encouraged.