Triad City Bites October 2022

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OCTOBER 2022 FOOD + DRINK GUIDE

RESTAURANT and WINE BAR

A REBIRTH IN THE ARTS DISTRICT


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6th and Vine Wine Bar & Restaurant

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estled in the heart of Winston-Salem’s downtown Arts District, you’ll find 6th and Vine Wine Bar & Restaurant, which has been holding down the Arts District near the corner of 6th and Trade for 18 years. The focus is on eclectic wines that you don’t see everywhere, but also on making wine accessible. The new Winter Wine List will be unveiled this week, featuring many stunning and unique wines. “I love changing the wine list because tastes and trends are always evolving,” says owner Kathleen Barnes. “We have about 25 wines you can try by the glass, including several reserve wines like the Jordan Cabernet or the Belle Glos Pinot Noir.”

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and Vine is well known for its enormous TH outdoor patio, surrounded by brick build-

ings and vines, but they also have cozy couches for groups to hang out with friends and enjoy wine and charcuterie. It’s a great place to have a cocktail party for the holidays as well! Book your events by emailing: sixthandvine@yahoo.com

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here have been some changes in the kitchen as well. This year, 6th and Vine is thrilled to welcome Niki Farrington as the new executive chef. Niki is perhaps best known in the Triad for her famous Niki’s Pickles and Niki’s Pimiento Cheese, which are both incorporated into the 6th and Vine menu. She brings many other local, farm-fresh products into the picture. Of course, you can still find the Baked Brie and Spicy Crab and Artichoke Dip, but now starters include a Pork Belly and Pimento Cheese Flatbread Pizza. Niki is always experimenting with your favorite comfort food. Her latest is a fancy-ass sloppy Joe, which features Darcy Farms heritage pork andouille, peppers, onions, sweet-and-spicy goo, melted Swiss, Bosc pears and shaved Brussels slaw on a toasted brioche, topped with Niki’s Pickles Super Sour Dill Chips. The combination of ingredients is never dull — Niki is always pushing the envelope with new twists on old favorites. Customers who have been with us for years are happy to see Niki taking the menu in new and creative directions.

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ixth and Vine celebrates 18 years in business in 2023 and as they say, “never a dull moment.” They are always focusing on brilliant crafted food and beautiful wine, although there are also fun craft cocktails and a unique beer selection. With a myriad of dining areas, a vibrant bar and the famous back patio area with heaters and fire pits, 6th and Vine is a fine place to watch autumn turn to winter.

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Machete

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anger Center for the Performing Arts just kicked off its second Broadway season with seven new performances including Pretty Woman, Cats, The Book of Mormon and Frozen, and MACHETE is the perfect spot for dinner before a show. Located just a few blocks from Tanger Center, across the street from Deep Roots Market, you can enjoy a modern, elevated meal with cocktail and wine pairings at MACHETE and still have plenty of time to get to your seat before the curtain rises. If you arrive by 5:30 p.m., you can enjoy MACHETE’s Theater 3-Course, currently $36 per person. Reservations are recommended for MACHETE and can be made at its website at machetegso.com.

600 C Battleground Ave. (GSO) 336.265.8859 machetegso.com (reservations recommended) $$-$$$

Peppelah Challah

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eppelah Challah offers a whole line of breads including plain, old-school challah, challah with toppings, stuffed challah and assorted sweet goods, made in her home kitchen and delivered to your door. Peppelah Challah breads are also available on Thursdays at Kau Butcher Market and New Garden Bagels in Greensboro, where they sell out quickly. The Fall Menu extends until Thanksgiving, featuring pumpkin, pumpkin-cheesecake, applecaramel and cinnamon-golden raisin. The Fall Menu is an online exclusive, not in stores. Shipping is available nationwide for holiday gifts, with local pickup every Friday.

peppelahchallah.com (order online) $-$$

Mission Pizza Napoletana Forget what Karen thinks, what does the food world have to say about Mission Pizza Napoletana? What counts is passion, attention to detail, and ultimately, what comes out of that exceptionally hot oven. Long-fermented dough, a proprietary sauce blend, and high-quality ingredients go into the puffball pizzas that beg to be consumed on the spot. This is one of those all-too-rare places where you catch a glimpse of Neapolitan pizza’s origins as a portable (and entirely elegant) street food. —Food and Wine magazine, “The Best Pizza In Every State” Smith makes a pizza like it’s a meditation on the art of pizza: He scrutinizes it, coddles it. Half a minute after it enters the hulking wood-fired oven that dominates his open kitchen, he’s back with his paddle, tilting your pizza toward the hot embers for the right amount of charring, turning it so the cheese melts just so, lifting it into the storm of smoke rolling inside the oven to finish it off. —Our State Magazine

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But it’s like this: The South got somethin’ to say. —Andre 3000

707 Trade St. NW (W-S) 336.893.8217 missionpizzanapoletana.com $$


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Spring House Restaurant, Kitchen & Bar

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he historic Bahnson House, the 1920s mansion where Chef Tim Grandinetti created Spring House Restaurant, Kitchen & Bar, is perfect for an occasion dinner, small bites on the patio, a casual meal in the bar. And it’s perfect for private events. The Main Dining Room can seat up to 22 guests in white-linen elegance, with a working fireplace, French Doors and a 12-foot coffered ceiling with the original plaster molding. Originally the parlor in the Bahnson House, the Magnolia Room, light and airy, has views on the front patio and garden for up to 18 guests. The Sun Porch is casual and comfortable, with leaded windows and French doors that open onto the Lawn Terrace, adding an outdoor element to your event. It seats up to 30 guests. The Boardroom, upstairs, is perfect for corporate gatherings of up to 18 people. The Blue Room, the newest space, fuses the old and the new to make a space perfect for artisan cocktails and casual gatherings. Finally, the Spring House Terrace can accommodate up to 120 guests under a tented pavilion. Grandinetti and crew create Southern fare “in cadence with Mother Nature,” which means a menu that changes frequently but with consistent quality and creativity. They can make the perfect array of dishes for your event.

450 N. Spring St. (W-S) 336.293.4797 springhousenc.com (reservations recommended) $$-$$$

Havana Phil’s Cigar Co.

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ntroducing Havana Phil’s signature vodka, a smooth and sophisticated choice that could only come from Havana Phil’s. Distilled in Madison, NC, Havana Phil’s Vodka is made from 100% North Carolina-grown corn, filtered through charcoal barrels six times for an unmatched smoothness, suitable for mixing, sipping, shaking or shooting. You can find Havana Phil’s Vodka on the top shelf of the finest Triad bars, at ABC stores across Greensboro and, naturally, in the lounge at Havana Phil’s.

1628 Battleground Ave. (GSO) 336.288.4484 havanaphils.com $$

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Double Oaks Bed & Breakfast

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ouble Oaks Bed & Breakfast offers comfortable overnight stays, unique public events and private event rentals, all in the historic setting of the 1909 Colonial Revival mansion. Since they opened in 2016, Double Oaks has steadily added new ways for the public to enjoy time there. Their most recent offering is dinner service on Thursday and Friday nights from 5–9 p.m., with a gourmet menu that changes seasonally. Despite unpredictable fall/winter weather, Double Oaks is a great place to dine, as you can choose to sit inside in the historic home’s grand dining room if it’s a cold or rainy day; choose to sit outside in the large gardens on those surprise warm days. Working fireplaces in the dining room are lit on the coldest evenings to add to the cozy atmosphere. Come by and try the menu by Chef Jared Hugg, which includes gourmet entrees as well as shareable small plates. Reservations are recommended, but not required.

Double Oaks 204 N. Mendenhall St. double-oaks.com 336-763-9821 $$

Greensboro Farmers Curb Market

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our favorite farmers market is gearing up for the holidays with the Winter Market, open from 8 a.m.-noon until spring. The Greensboro Farmers Curb Market is there for your Thanksgiving needs with a pre-holiday Market Wednesday, where you’ll find everything you need for your table. The Made 4 the Holidays arts, crafts and pottery market — a Greensboro tradition for more than 20 years — lands on Sunday, Nov. 13 and Sunday, Dec. 4. Wares include expertly crafted cutting boards, wooden spoons and other kitchen tools; local food gifts such as Guilford Hills Spices, Turmeric Zone Honey, unusual jams and jellies. The event features a hot cocoa and coffee bar, homemade ice cream, Bull City Cider, live music and more. See our website or Facebook agefor more information.

501 Yanceyville St. (GSO) gsofarmersmarket.org $

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