Roost, which owners call a "soil to city" restaurant, is scheduled to open in January in Greenville, S.C. The idea, from JHM Hotels, is to put together a menu based on local, organic, seasonal goods, but also to offer more idiosyncratic features, such as a ban on high fructose corn sweeteners and a Harvest Table, at which diners choose ingredients for lunch from among greens, composed salads, meats, soups and artisan breads. Outdoor seating in NOMA Square, an open kitchen rimmed with seating and an open-air bar area are other aspects of the place, whose exec chef is Trevor Higgins (with experience at The Sanctuary at Kiawah Island and the Charleston Marriott). Sample dishes: “fresh” bacon with corn puree and sweet tea jus; wild striped bass with rock shrimp chowder and smoked garlic aoli; Sunday brunch of chicken fried steak with sawmill gravy or brioche French toast with salted banana caramel. 220 N. Main St. in Greenville; 864-248-1565.