Little Secret restaurant opens in West Greenville

Chef Conner Hinderks, buoyed by the success of his series of pop-ups around Greenville, opened a brick-and-mortar restaurant just ahead of Valentine’s Day — and by all accounts diners are loving it.

Located in the West Greenville area in the former Comal 864 space, the 35-seat restaurant, Little Secret, is an intimate venture run by Hinderks and his partner, Christina Blackley. Blackley oversees front-of-house operations, while Hinderks leads the kitchen. The couple is supported by a team of six.

New Orleans Roots

Before launching Little Secret, Hinderks spent years in New Orleans, where he rose to chef de cuisine at Maypop, a critically acclaimed Southeast Asian-influenced restaurant.

“Opening Little Secret is all about finding my full culinary voice after working for others for years,” Hinderks said.

Hinderks said he sees potential in the up-and-coming West End area. “New Orleans was oversaturated,” he said, reflecting on the competitive culinary scene there.

Guests will see some of Maypop’s influence in Hinderks’ dishes, although he resists categorization. “I describe the menu as ‘curated chaos,’” he said. “I’ll be letting my ADD run the show,” he added, with a laugh, noting that while some dishes will shift seasonally, others may change on a whim. “If I get bored, I’ll do a refresh.”

One standout dish gaining early traction is Hinderks’ Amazu-style chicken — braised in soy and ginger, lightly fried and finished with a balanced sweet-and-sour sauce and fresh vegetables. It is a nod to the Southeast Asian influences that shaped Hinderks’ time in New Orleans.

Other offerings include tamarind sticky ribs, Szechuan steak au poivre, red curry bolognese, and a range of vegetarian options like tempura enoki mushrooms, miso butter green beans, mushroom dumplings and za’atar-roasted cauliflower.

The cocktail program leans into the “little secret” theme. “Christina adds a bit of playful whimsy to classic cocktails,” said Hinderks, adding that non-standard ingredients may show up in unexpected ways. “She recently made a syrup out of bell peppers to add to cocktails,” he said.

Local craft beers and an evolving list of natural wines, along with non-alcoholic options, round out the menu.

Labor of love

The renovation of the Comal 184 space was completely self-funded.

“We had to be very thoughtful about where every dollar went. A lot of it was DIY — YouTube University,” said Hinderks.

Whimsy not only plays a part in their cocktails, but also in the décor, from the cursive sign reminiscent of graffiti that announces the name on the front of the mint-green building, to the wallpaper inside, which Chef Hinderks describes as “funky.”

The space, anchored by a central bar and softened by updated lighting, accomplishes its goal of being a hub for hangs with a relaxed neighborhood feel.

“It’s all about creating relationships — with the community, with our team, and with other restaurants. We all know that a rising tide lifts all ships,” said Hinderks.