 Piedmont Triad Local Food Guide Local Restaurants Chefs and restaurants alert us to the array and depth of taste, texture, diversity, and presentation of food. Slow Food would like to encourage the use of local and fresh food because it offers the greatest possibility of satisfying each of these features. The following restaurants are purchasing some or many of their produce, dairy, and meat products from local or regional farms and vendors. Thus they are celebrating great taste and supporting the local economy. Some restaurants are just beginning to do this; others have bought locally for years. We spoke to a representative from each of these restaurants and tried to be fair and faithful to what they said. We may have missed some of the items they use; in fact, we are sure we have not heard from every restaurant that ought to be on this list. If restaurants want to correct, delete, or submit information for possible inclusion in the Local Food Guide, please fill out our submission form. Printed copies of the 2006-2007 Piedmont Triad Local Food Guide may still be found at the Greensboro Farmers' Curb Market and other markets, retail and food businesses. However, there are no plans at this time to reprint our Local Food Guide. We will continue to update the online Triad Local Food Guide and you will find the most up-to-date information here.
223 South Elm Restaurant
223 S. Elm Street
Greensboro, NC 27401
336-272-3331
www.223southelm.com Cheese from Goat Lady Dairy and Graceland City in Virginia, Ashley Farm chicken and local pork, some organic vegetables and some from farmer’s market. Seasonal menu. Bernardin’s Fine Dining
Terry Lee, Owner/Manager
373 Jonestown Road
Winston-Salem, NC 27104
336-768-9365
www.bernardinsfinedining.com Bernardin’s exemplifies stress on local produce, especially zucchini, squash, mushrooms, tomatoes, and, sometimes, local meat products, for example ostrich year-round. Bert’s Seafood Grille
4608 West Market Street
Greensboro, NC 27407
336-854-2314
www.bertsseafood.com Cheese from Goat Lady Dairy. Buys organic fruit and vegetables. Makes preserves and hot sauces from garden produce. Has own garden that grows vegetables and herbs (seasonally). Uses local North Carolina flounder when available. Display grape vines of wine-grape varieties. Seasonal menu. Bistro Sofia
Beth Kizhnerman
616 Dolley Madison Road
Greensboro, NC 27410
336-855-1313
www.bistrosofia.com In addition to their own garden, Bistro Sofia recycles and supports organic, sustainable farming. Greens and mushrooms come from Bettini Farms. Baby bibb lettuce from Flora Ridge Farms. Rabbits and chicken from J&S Farms. Diamondback Grill
Murphy & Kimberly Gregg
751 N. Avalon Road
Winston-Salem, NC 27104
Forsyth County
info@diamondbackgrill.com
www.diamondbackgrill.com Diamondback’s menu offers a variety of cuisine showcasing local and organic produce from Minglewood Farm, fresh seafood, and all natural grass fed Beef. Everything here is made from scratch. From our regular menu to our seasonal specials, we offer tasty and inventive, yet healthy food. Fabian's
1100 Reynolda Road
Winston-Salem, NC 27104
336-273-7700 Fine dining with locally produced ingredients. Fish from NC fishermen. Produce from Minglewood Farms, meat from Weatherbury Station, berries and fruit from Providence Farms, cheese from Goat Lady Dairy. Foothills Brewing
Jamie Bartholomaus, Brewmaster
638 West Fourth Street
Winston-Salem, NC 27101
336-777-3348 www.foothillsbrewing.com Foothills Brewing utilizes goat cheese and ostrich from local producers. Buys seasonal vegetables from local farmers when available. They give Paul Wagonor from Hilltop Ostrich Farms the "spent grain" from their brews, and he uses it as feed for the ostrich (and he says they love it!) In turn, they buy the ostrich meat from him. They are excited to have a symbiotic relationship with the farmer, and are happy to share their grain with the ostriches! Grateful Bread Baking Company
1506 N. Main Street
High Point, NC 27262
336-884-4424 Local and organic ingredients used for baked goods. Brunch and lunch items feature local ingredients, such as Goat Lady cheese, Apple Blossom honey, local flour and tomatoes, Hendersonville apples, artisanal jams, and fresh local eggs. Also proudly offers organic rolled oats, organic spring mix, and organic shade-grown coffee. Seasonal menus. Green Valley Grill
622 Green Valley Road
Greensboro, NC 27408
336-854-2015
www.greenvalleygrill.com Year around produce from Eastern Carolina Organics, pasture-fed beef and pork from Niman Ranch, cheese from Goat Lady Dairy, artisan sausage from Giacomo’s Italian Market, shade-grown coffee from Counter Culture Coffee, specialty flour from Old Mill of Guilford. Seasonal menu. J. Basul Noble’s
101 South Main Street
High Point, NC 27260
336-889-3354
www.noblesrestaurants.com Seasonal vegetables from local farmers and farmer’s markets (two trips each week). Different creamery featured every month, such as Goat Lady Dairy and Cornucopia cheese. Local ostrich and pork. Own garden with tomatoes, peppers, etc. Monthly menu change to include new seasonal varieties. Liberty Oak
100 West Washington Street
Greensboro, NC 27405
336-273-7057
www.libertyoakrestaurant.com Seasonal vegetables from the farmer’s market. All year: cheese from Goat Lady Dairy and dairy products from Homeland Creamery. Seasonal menu. Lucky 32
1421 Westover Terrace
Greensboro, NC 27408
336-370-0707
www.lucky32.com Same food philosophy as Green Valley Grill. Year around produce from Eastern Carolina Organics, pasture-fed beef and pork from Niman Ranch, cheese from Goat Lady Dairy, artisan sausage from Giacomo’s Italian Market, shade-grown coffee from Counter Culture Coffee, cornmeal and grits from Old Mill of Guilford. Local fish and wild NC shrimp and flounder. Seasonal menu. New chef, Jay Pierce, is from New Orleans. Mary’s, Of Course! Cafe
301 Brookstone Ave
Winston-Salem, NC 27101
336-725-5764
www.marysofcourse.com Dairy from Homeland Creamery, produce from Minglewood Farms, grits from Lindley Mills, eggs from Ward Farm. Seasonal produce from farmer’s market and own garden. Seasonal menu and specials. Natty Greene’s Brewing Company
345 S. Elm Street
Greensboro, NC 27401
336-274-1373 Artisan beer. Twelve handcrafted brews on tap. Some produce from local farms. Locally made desserts. Cheesecakes from Cheesecakes by Alex. Noble’s Grill
380 Knollwood Street
Winston-Salem, NC 27103
336-777-8477
www.noblesrestaurants.com Seasonal vegetables from Minglewood Farm and the local farmer’s market and seasonal berries from Wade Reynolds. All year: pork from Redgate Farm and diverse goat cheeses from Goat Lady Dairy. Hydroponic and organic produce from local farms. Seasonal menu. Old Fourth Street Filling Station
Janine Vlasis, Owner
871 West Fourth Street
Winston-Salem, NC 27101
336-724-7600
www.theoldfourthstreetfillingstation.com Adam Andrews, chef and general manager, is proud to be using produce, including herbs, from local farms. Revival Grill
604 Milner Drive
Greensboro, NC 27410
336-297-0950
www.revivalgrill.com Organic lettuce and herbs from Mt. Airy. Seasonal vegetables from the farmer’s market. All year: cheese from Goat Lady Dairy. They grow a variety of herbs on their patio that are infused into their cuisine. Seasonal menu.
Riva's Trattoria
Tracy Lamothe 257 N. Greene St.
Greensboro, NC 27401
336-334-9989
tracy@rivastrattoria.com
rivastrattoria.com As much Local and organic produce as possible. Seasonal menu includes local eggs from various farmers from the Greensboro Farmers Market on Lindsey St. Chicken and many fresh organic veggies from Weatherhand Farm. Goat Lady cheese, Giacomo's sausage and copocola ham. Polenta from Old Mill. Salem Kitchen
50 Miller Street
Winston-Salem, NC 27104
336-724-0103
www.salemkitchen.com Hope Atkins, Catering Manager, was proud of the hydroponic organic bibb lettuce secured from Tony’s Farm in Winston-Salem as well as an eastern Carolina Sprite Honeydew. Southern Roots
1210 North Main Street
High Point, NC 27262
336-882-5570 Seasonal vegetables bought at the farmer's market. Retail market features canned goods from across NC, including heirloom tomatoes, salsa, marinara, and cocktail sauce from Moon Creek Farm; candles and honey from Honeybee Harvest in Julian; and Goat Lady Dairy cheeses. Starrs
Chef Starr
101 N. Main Street
Mocksville, NC 27028
336-753-8233
www.chefstarr.com Goat Cheese, rabbit, free range chicken, farmer’s markets, local farmers and distributors that support local farmers are some of the ingredients at Starrs Restaurant. Seasonal and organic foods are a concern. Ostrich from Hilltop Farm. Dairy products from Homeland Creamery and Chapel Hill Creamery. Flours from Lindley Mills and Old Mill of Guilford. Seasonal specials include rabbit from J&S Farm.
Sweet Basil's
Owner: Renee Schroeder
620 Dolley Madison Road
Greensboro, NC 27410
336-632-3070
More information Impassioned by farmers here in North Carolina, menus at Sweet Basil's feature organic, antibiotic and hormone free local foods. Fusing truly fresh ingredients with art and wine delivers a fine dining experience that one will not soon forget. Situated in an historic 105 year old home, Sweet Basil’s Restaurant creates a warm and comforting environment that soothes guests by making them feel right at home. Sweet Potatoes
Stephanie Tyson/Vivian Joiner
529 N. Trade Street
Winston Salem, NC 27101
336-727-4844
www.sweetpotatoes-arestaurant.com The sweet potatoes, giving this restaurant its name and fame, come from a Surry County farm. Features local wines. The Wolf’s Lair Restaurant
Chris Alderman, Mgr.
283 Vineyard Lane
Dobson, NC 27107
336-374-2532 The restaurant is set atop the highest point of the Black Wolf Vineyards; and of course Black Wolf Wines are featured. In addition to the local wine, there is a herb garden with mint, rosemary, sage, and oregano; fish comes from the area’s Peaceful Valley Trout Farm. Sous Chef Adam frequents the local Farmer’s Markets, purchasing such items as berries in season. Stanley’s Farms Provides tomatoes. Zaytoon
Masoud Awartani
301 N. Elm Street
Greensboro, NC 27401
336-373-0211
www.zaytoongreensboro.com Masoud uses as many local products as are available, including chicken, beef, cucumbers, tomatoes, eggplant, broccoli, peppers, milk and even flour. The restaurant follows - and posts - a code of ethics in its cooking: "no MSG, no hormones, no animal by-products, local chicken and beef (when available), organic flour, organic butter, extra-virgin olive oil, organic produce (when available), local goat cheese." Also, sells at Greensboro Farmers' Curb Market on Saturdays. | 
