The Fickle Palate
Experience tapas-inspired dining perfect for those with a moody foodie disposition.
The Fickle Palate
Experience tapas-inspired dining perfect for those with a moody foodie disposition.
Experience tapas-inspired dining perfect for those with a moody foodie disposition.
Experience tapas-inspired dining perfect for those with a moody foodie disposition.
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The Fickle Palate, an eclectic restaurant in downtown Anderson, SC, is owned and operated by Chef Josh Crenshaw. With a diverse menu that showcases small plates and shared dishes, this restaurant offers a unique dining experience that emphasizes fresh ingredients and innovative flavors, making it a must-visit spot in Anderson, SC.

At The Fickle Palate in Anderson, SC, we believe that great food and great company go hand in hand. Our mission is to create memorable dining experiences by providing exceptional service and delicious cuisine.

Our menu showcases a wide array of dishes to satisfy even the most fickle palate in Anderson, SC. From succulent seafood and hearty steak to delicious vegetarian and gluten-free options, we truly have something for everyone. Our offerings also include a selection of signature cocktails, a constantly revolving wine selection, and a variety
Our menu showcases a wide array of dishes to satisfy even the most fickle palate in Anderson, SC. From succulent seafood and hearty steak to delicious vegetarian and gluten-free options, we truly have something for everyone. Our offerings also include a selection of signature cocktails, a constantly revolving wine selection, and a variety of craft beers. Plus, don't miss our chef-crafted daily specials menu.

Our team is made up of talented individuals with a passion for food and hospitality. Our chefs, well-versed in crafting dishes that delight any palate, have years of experience and are dedicated to creating meals that are both delicious and visually stunning. Our servers are friendly and knowledgeable, always willing to go the extra mile to ensure our guests have an unforgettable experience.
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all items come with choice of side
maple leaf farms duck wing drumettes, white remoulade, scallion
joyce farms grass fed beef, house made yeast bun, smoked provolone, maple leaf farms duck bacon, dijonnaise, house
pickles
panko breaded fried shrimp, toasted hoagie, crisp romaine, cherry tomatoes, white remoulade sauce
roasted LA alligator & pork sausage, grilled sweet onions & bell peppers, creole mustard, house made sourdough toast
toasted house made organic bread, fried green tomatoes, maple leaf farms duck bacon, roasted sweet pepper aioli, local organic arugula
tallow fried joyce farms chicken breast, smoked provolone, toasted house made organic bread, mexican chili aioli, house pickles
butter toasted house made organic white bread, tillamook white cheddar, smoked provolone, shaved parmesan
(add duck bacon $4)
iceberg lettuce, crispy pork, red onion, cherry tomato, house made roquefort dressing
crisp romaine hearts, brioche croutons, shaved parmesan, anchovie filet, house made Caesar dressing
hearts of romaine, house-made croutons, shaved parmesan, house-made Caesar dressing
iceberg wedge topped with cherry tomatoes, red onions, crispy pork lardons, bleu crumbles, drizzled with house-made roquefort dressing
steamed fresh blue mussels, roasted sweet corn, garlic cream, charred poblano aioli, chili-lime queso fresco; served with house-made sourdough
shitake mushroom crusted fresh ahi tuna, sesame cured cucumber, napa cabbage kimchi, ginger & black vinegar gastrique
fresh sea scallops, sautéed German dumplings, organic cremini mushrooms, brown butter, manchego and scallion; served with house-made sourdough
roasted LA alligator & pork sausage, whole grain mustard, grilled house-made sourdough bread , sautéed bell peppers, and sweet onions; side of tallow-fried potato chips
tallow-fried Joyce Farms free range chicken breast cutlet, smashed fingerling potatoes, grilled asparagus; drizzled with tonkatsu sauce
flanken beef short rib, garlic and scallion indigo sticky rice, wilted local mustard greens, gochujang broth, drizzled with local sourwood honey
chili-rubbed grilled Joyce Farms duck breast, blue corn grit cake, roasted poblano and organic coconut milk broth, green tomato relish
joyce farms grass fed beef, house-made yeast bun, smoked provolone, maple leaf farms duck bacon, dijonnaise; side of tallow fried potato chips & house pickles
Italian semolina pasta, Tillamook white cheddar cheese béchamel, fresh scallion
chili-lime aioli, crumbled chevre gratinee
marinated and grilled cauliflower topped with fresh herb crema, sun-dried apricots and local sunflower sprouts
olive oil, fresh garlic
vanilla bean custard drizzled with a soft caramel sauce
organic banana and Gran Mariner milk caramel
consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase risk of foodborne illness especially if you have certain medical conditions
Do you have dietary concerns regarding our Fickle Palate menu? Questions about an upcoming event? Drop us a line, and we'll get back to you soon.
Monday: closed
Tuesday: 5pm-9pm
Wednesday: 5pm-9pm
Thursday: 11am-2pm; 5pm-9pm
Friday: 11am-2pm; 5pm-9pm
Saturday: 11am-2pm; 5pm-9pm
Sunday: closed
Thank you all for 3 amazing years! Please check our social media for our upcoming NYE wine dinner.
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