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by Brian Clarey

It is with a heavy heart that I report the closing of Vintage 301 in Greensboro’s Southside neighborhood. It had been my family’s favorite brunch place for years, and my wife and I often marveled at the beer selection, which included labels carried by no other place in town. It, along with Chef/owner Ben Sullivan, will be missed, and we look forward to his next venture.

Biscuitville has new products on the horizon, though comely marketing Director Kathie Niven is mum on details so far. Burger King has launched a Whopper Channel on DirecTV channel 111 featuring nothing but footage of a Whopper cooking. Watch for 5 minutes and get a free sandwich. Krispy Kreme is looking to expand its menu to include some healthier items and a signature coffee. Look out Donut World!

Locally Riva’s Trattoria is featuring a sandwich this week with local roasted vegetables and homemade pimiento cheese.

On Wednesday, all Triad-area Moe’s restaurants offer free Joey Junior burritos for all its Facebook fans.

All weekend long Total Wine & More will be tasting wines from the Loire Valley. The Fresh Market has a weekend tasting as well.

Friday sees the Center City Park Summer Supper at 6:30 p.m., though if you haven’t already made a reservation you’re out of luck. Try Undercurrent, where an old world wine dinner goes down at 6:30 p.m. for $55 a head, with four courses plus amuse bouche. Make a reservation at 336.370.1266.

On Saturday the Grove Winery holds a singles tasting. Details are scarce, so call 336-584-4060 for more information.

On Tuesday, the Cobblestone Farmers Market at Krankies features honey as its signature product. Tricia Marie, a rawfoods artist, will give the demonstration.

Homeland Creamery will be selling ice cream at 25 cents a scoop. And Green Drinks Winston-Salem holds down the community table in advance of its 5:30 p.m. monthly meeting tonight at Community Arts Café.

Got room for one more? Restaurants are feeling the heat after a waiter in Palm Harbor, Fla. botched a bananas Foster presentation in which the flambé seriously injured four restaurant patrons. As insurance companies weigh in, I fear we are seeing the end of dishes that are on fire.

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