Dining Out: The One5 the latest in collection of neighborhood dining spots.

Neighborhood restaurants are treasured gathering places that connect locals with great food and drink. That’s the philosophy behind Anmar Natheer andGeno Iozzino’s popular restaurants, which include The 05 on Augusta Road and The 07 on Laurens Road.  

Last year, they added a new restaurant and chef co-owner to their growing collection of neighborhood dining concepts with the opening of The One5, located in the Hartness community’s Village Center on Greenville’s Eastside. 

At the helm is Former Halls Chophouse Executive Chef Nelson De Hoyos, who oversees the restaurant.  

“As partner and executive chef, this is a chance to have more direction and the opportunity to create my own dishes,” says De Hoyos.  

Born in New York and raised in Colombia, South America, De Hoyos says his culinary journey was influenced by his father's coastal roots in Cartagena and his mother's upbringing on a South American farm. 

“At the time, farm-to-table wasn’t a modern concept but a way of life,” De Hoyos says. “I grew up on a farm and helped grow food, raise animals, butcher, and prepare them. It was a really beautiful experience.” 

After finishing culinary school in Bogota, De Hoyos joined Halls Chophouse in Greenville and later launched Halls’ Columbia, South Carolina location, serving as executive chef. He worked with Halls Management Group for nearly a decade before partnering with The One5. 

Like its sister restaurants, The One5's menu and vibe cater to the zip code it is named for, 29615.   

“Hartness is an upscale and cozy community,” says De Hoyos. “The culinary experience, level of hospitality and food reflect this special neighborhood.”  

Fresh ingredients of the season are at the heart of the chef-driven menu of shareable plates and entrees. Local produce is sourced through a partnership with the Hartness Farms and other local growers such as Upstate Greens. Family-owned Joyce Farms is a go-to for the popular French-cut chicken wings. 

A stone oven served as inspiration for a number of menu items, including popular offerings like oven-baked brie, charbroiled oysters and entrees like the whole branzino with roasted vegetables.  

“The stone oven gives such a beautiful char and adds so much to the flavor,” says De Hoyos. 

De Hoyos believes The One5 stands out because of its commitment to diversity, creativity, and quality.  

“Vegans, vegetarians, those with gluten sensitivities, seafood lovers and carnivores alike can all find something to enjoy here,” says De Hoyos. “Dishes are creative, and some items feature unexpected ingredients. For example, tapioca seaweed chips are the base of my signature tuna tartar, which adds crunch and flavor to the dish – it’s one of my favorites.” 

A separate vegan vegetarian menu showcases the chef’s creativity in flavorful entrees, salads, and sandwiches. 

“For our vegan scallop dish, we replaced scallops with Trumpet mushrooms,” De Hoyos says. “The texture and flavor of the mushrooms are so similar to scallops – you can’t tell the difference.” 

In the spring, look for a series of wine dinners and special events, such as oyster roasts held outdoors on the adjoining greenspace. 

“I want our guests to embark on a culinary journey here – enjoying diverse, upscale food in a relaxed and inviting setting,” says Hoyos. “Hopefully, this can be a place to share moments of joy and cultivate connections.” 

The One5 is open for lunch and dinner Monday through Saturday. For more info, visit theone5hartness.com