Published: September 01. 2010 2:00AM

By Renata Parker
CONTRIBUTING WRITER

Creative thinkers know well that collaboration can lead to the big idea. For executive-turned- restaurateur Jason Fletcher, co-owner of The Green Room, creativity is packed into the cuisine at The Green Room, the hottest newcomer on downtown Greenville's restaurant scene.

Fletcher's inspiration for his restaurant, which boasts an eclectic range of menu items, grew out of his experiences traveling for business in a number of countries. Collecting only the best of the best ideas in restaurants and food, Fletcher delivered the impossible balance between sophistication and casual dining.

His creativity extends into the kitchen as well, where Fletcher said there's an, “all-star team of creative thinkers and not just a group of line cooks.” Much of the credit is due to the leadership of talented executive chef Wiley Laidlaw, who assembled a passionate team in the food business.

“It's exciting to see how the Greenville restaurant scene is growing and changing,” said Wiley, who returned to his roots after training in some of the most prestigious restaurants in the country. “There's a younger group of talented chefs working in Greenville who can educate the community about new options in good food.”

Sink into a booth and let Wiley do the rest. Try the 12-ounce rib eye, which is pan-seared in a seasoned French pan, giving the meat its distinct flavor. The rib eye is served with parsley and red onion steak butter along with a side of savory parmesan truffle fries. Fletcher has given Wiley the creative license to develop the restaurant's menu and daily features, like lobster bisque bundled with fresh cantaloupe and peaches or the cauliflower Gorgonzola soup.

Also on the menu, try the Water Bird, a tender duck breast and confit thigh served with foie dirty rice and spinach and drizzled with a little roasted duck sauce, or the seared ahi tuna with refreshing mango slaw and zesty cilantro pesto sauce. Small plate starters include short rib mini tacos and the BBQ biscuit sliders with jalapeno mustard barbecue sauce, just to name a few.

A little-known secret is The Green Room's back room operates a full-service bakery which Fletcher said supplies fresh-baked bread to other area restaurants and for The Green Room's successful catering business.

Fletcher said the growing popularity of The Green Room's catering business has been a great way to connect the Greenville community with delicious food, not to mention it’s an opportunity to have The Green Room experience in your own dining room. www.thegreenroomupstate.com