Went early, mid-week, 'cause they don't take reservations. Would have gone back sooner, but won't wait in line!
Fried Okra starter. Really good crust. Two dipping sauces- cheese and honey.
Dirty South- Bacon-wrapped shrimp, peach bbq sauce, over rice.
These are real prawns. Most restaurants just use the term to mean big shrimp. Prawns are a different species, with claws, close to a lobster. Grilled, in this case, with lemon, butter, white wine, over crostini.
Second block party in fall. Baconessence food truck, from Burlington (baconessence.com). Good food! I especially liked the Bacon and Cheese Melt. Lobster rolls were a big hit, too.
First neighborhood block party 2022, this time with food from Meraki Mediterranean Kafe food truck.
My wife and I celebrated our 30th Anniversary at The Inn at Little Washington. There was a really interesting PBS show about this restaurant's (eventually successful) quest for 3 Michelin stars.
This is the area where we were seated:
The meal begins with one amuse bouche after another.
These are from the "Gastronaut's Menu" (which includes meat):
Hamachi Crudo with citrus and beet tartare
Carpaccio of Herb-Crusted Elysian Fields Lamb with caesar salad ice cream
Dinner at Taco Mama last night.
Seasonal margaritas are available while the main ingredient is fresh. Right now, it's watermelon margaritas, with fresh watermelon chunks on the bottom. Sweet, summer-fresh tasting!
Of course, dinner does not just consist of drinks! I had a Chorizo Burrito, with a side of Mexican Street Corn. Hearty and robust flavors!
My wife got a combination taco plate- Alabama Redneck (pulled pork) and Sizzler (sliced steak), with guacamole. Both good, but we especially liked the pulled pork.
Given the current inflationary environment, when everybody is looking for ways to cut costs, Taco Mama is a great place for good, casual, inexpensive food.
Been back to White and Wood a couple of times since wine dinner that impressed me so much. Most recent visit-
Shaved Brussels Sprouts Salad
One of the best Salmon preparations I've had.
Seared crisp exterior. Note multiple vegetables, including green pea puree.
Before COVID, my wife and I had a Friday night ritual. Most weekends, we would go to Zeto, taste a few wines (1 ounce portions from their automated machines on the back wall), then move next door to The Undercurrent for dinner. Zeto closed the machines for over a year, but they are back in operation now!
Zeto (335 Battleground Avenue, Greensboro 27401, 336) 574-2850, zetowines.com)
The Undercurrent (327 Battleground Ave, Greensboro, NC 27401, (336) 370-1266, undercurrentrestaurant.com)
Highilights from last Friday's meal:
This kitchen has a special afffinity for scallops.
Trout is one of my favorites here!
Dinner at Bleu (3425 Frontis Street, Winston-Salem 27103, 336-760-2026, bleurestaurantandbar.com)- always enjoyable. My wife paid them the highest compliment- "Can't decide what to order, there are so many things on this menu I want!" Particular strength here is accessibility- everything is just so easy to enjoy.
Fried seafood platter- rare in a fine dining restaurant, but welcome.
It’s been years since I’ve said this: “That was a five-star dinner.”
Following my
very favorable comments about White and Wood in Yes! Weekly newspaper
(see issuu.com/yesweekly) in the February 2 edition, my wife and I made
reservations for a wine dinner, featuring Cain winery in California. This is a
seriously high-end winery, making only red wines, usually based on Bordeaux
style blends- Cabernet Sauvignon, Cabernet Franc, Merlot, Malbec, and Petit
Verdot. Thus the name of their signature wine- Cain Five.
First course was Salmon Rilette with sliced radish, capers, and chive crème fraiche, drizzled with watercress oil. This was a preliminary, not paired with Cain wine. Instead, we got a serving of Billecart Salmon Brut Reserve Champagne- bright and crisp, a delight.
The first Cain pairing came with Scallops, presented over a polenta cake, surrounded by swirls of bright red bell pepper coulis. The scallops were perfectly seared to a brown crust, giving way to a buttery tender texture. The presentation looked like an abstract painting. NV12 Cain Cuvee was the wine. The “NV” signifies non-vintage, the “12” meaning a blend of 2011 and 2012 wines. This is a mid-priced Cain wine from the Napa Valley, Spring Mountain District, a Cabernet-Merlot blend, lighter and fruitier than Cain Five. White and Wood priced this for purchase at $36, the same price as listed on the Cain website- no additional markup! Pairing a red wine with scallops is unusual, but it worked.
Beef Wellington was the main
course, another knockout presentation, the solid depth of flavor from the beef
enhanced with a veal bordelaise sauce. Celery root puree extended the
experience, laced with truffle oil, yielding additional complexity. Swiss Chard
greens completed the presentation, providing a balanced meal as well as a
pleasant flavor variation from the greens. The winery’s flagship Cain Five was
the wine, vintage 2016. This still has enough age to merit consumption now,
although it will get even better for another decade or more. Price- $125,
again, the same as the winery website.
Call the restaurant to order these
and other wines. They have a great retail wine program.
Here's a link to my article recommending restaurants located near Tanger Center:
https://issuu.com/yesweekly/docs/yes_weekly_-_october_20_2021
