The James Beard Foundation does not hand out semifinalist recognition lightly.

Since 1991, the James Beard Awards have been the standard of culinary excellence in the United States. A semifinalist nomination signals that a chef is operating at a level that national judges, professional peers, and food journalists consider significant. Dayna Lee-Marquez received that recognition in 2023. She runs her restaurant in Greenville, South Carolina.

Comal 864 is not a hidden gem. It is a destination, and it has grown to match its reputation.

The Expansion

Comal 864 recently moved into a new space at 219 W. Antrim Drive that is approximately 2,400 square feet.

That is double the size of the original location. The expansion was not cosmetic growth for its own sake. It was a response to demand. The original space could not accommodate the customers who wanted to eat there. The new space adds a full bar alongside the expanded dining room, which opens a new dimension to the Comal 864 experience.

The bar program complements the food with the same attention to sourcing and craft that defines the kitchen. Daily specials rotate through the menu, giving regulars consistent reasons to return. The larger space also allows the kitchen to take on more of the ambitious preparations that the original footprint constrained.

The Food

Comal 864 applies serious culinary technique to Mexican and Mexican-inspired food.

Chef Lee-Marquez brings precision and depth to a cuisine that is often reduced to lowest-common-denominator execution in American restaurants. The flavors here are layered and intentional. The sourcing reflects a commitment to quality that connects directly to the James Beard standard. The technique is sophisticated without being alienating.

This is not a taqueria. It is not a Tex-Mex operation. It is a chef-driven restaurant that takes Mexican culinary tradition seriously as a foundation for elevated, thoughtful cooking. The distinction matters and is tasted immediately.

Daily specials are where the kitchen often pushes hardest. The regular menu is excellent. The specials are where you see what the team is most excited about on a given day. Ordering from the specials board at Comal 864 is consistently a good decision.

What a James Beard Semifinalist Means for Greenville

Greenville has built a dining scene over the past decade that earns national attention.

The concentration of quality restaurants, the investment in local sourcing, and the ambition of the chefs working here have put the city in conversations about American dining that would have seemed improbable fifteen years ago. Comal 864 and Dayna Lee-Marquez represent the highest tier of that achievement.

A James Beard semifinalist running a restaurant in Greenville tells the culinary world that this city is a serious food city. It tells visitors that a meal here belongs on the itinerary alongside the hiking, the arts, and everything else that draws people to the Upstate. It tells residents that they have something exceptional in their own city.

Go Before You Need a Reservation Two Weeks Out

Comal 864’s reputation has earned it the kind of demand that makes walk-in dining increasingly difficult.

Make the reservation. Order widely. Let the kitchen show you what it can do.

Comal 864 is located at 219 W. Antrim Drive in Greenville.