Friday, August 28, 2015
My wife and I have been to Table 16 twice recently, with stellar experiences both times. On the current menu, we have had Fried Chicken Livers, Potato Gnocchi- starters, and Halibut and Chicken entrees. Chef/proprietor Graham Heaton is using Poulet Rouge chickens, long, bare-necked ugly birds that have the best flavor and texture of any fowl breed. We also had the Downtown Restaurant Week special- Scallops, pan-seared with fresh cut corn in corn broth with figs and assorted other vegetables, with a glass of Rombauer Chardonnay (one of our favorites). This comes with White Chocolate Tart in caramel sauce with fresh berries. Lush! Price for entree, wine, and dessert: $20.18. Chef Heaton came here from La Rez in Chapel Hill, to open his own restaurant. That's one of the premier places in the state, and he has done an admirable job of adapting prices (lower than when he started) and styles to Greensboro, while retaining his high level of creativity. Whenever anyone asks, "What's the best restaurant in town?" Table 16 always comes to mind first. The Restaurant Week special is still available tonight (Friday, August 28).
Wednesday, August 5, 2015
Jennifer Bringle, my colleague at the News and Record, has written about Melt (2270 Golden Gate Dr, Greensboro, NC 27405, 336-617-4664). I want to add my voice to the accolades. Check menu at http://www.meltkitchenandbar.com/. The brussels sprouts are crisp and richly flavored, fried, augmented with dried cherries. The duck fat fries convey the flavor of real potatoes plus duck. I have had bites of several paninis, all exceptional, prepared from quality ingredients. Salads are large and abundantly flavored. Highly recommended!