White and Wood — Restaurant in Greensboro

Don't even know where to start with this place, and we even went back a week later for another dining experience! The menu is small, but packed with quality. There's really no other place I've discovered in North Carolina that I was so content with. I loved every minute we spent there. They have an extensive drink menu with many wine options and rather intriguing crafted cocktails. Some items on the drink menu can even be made in a punch bowl for a group of 4-6 (or 2 drunks!) Hah! That gave me a good laugh. Hopefully next time I go I can get to experience that. The cocktails we did order though were delicious!

Appetizers of the caviar, burrata, and beef tartare were nothing short of what I had dreamt they would be. I am a big fan of beef tartare and the best part about this one was that it was filet mignon blend! The flavor and delicacy in that had me smiling from ear to ear! The caviar was decadent as well, one of my first few times having caviar and I think it may be time for me to start ordering my own at home for some at-home indulgence. The caviar was served beside an avocado creme fraiche mousse and you are advised to lay those both atop an in-house made truffle chip. Wow, just wow. Very few times I've experienced a flavor bomb like that. The layers of taste and flavor profiles of each selected ingredient was like an award I had been awaiting all of these years. The entrees of the ultimate bacon cheeseburger and the Nashville chicken actually came in a close second out of our first place appetizers. The chicken is served as a giant breast and was tenderized to perfection, this is something I usually don't order so it was nice to have this moment that I decided to do it, it was magical.

As I said earlier, we 100% returned and selected a few other items from the menu including sixtysouth salmon and the angus beef petite tender. Naturally, the beef was one of the most tender things I've ever endured. This time around they just so happened to be out of oysters (sigh) and actually had a fairly new spring menu that included meatballs served with foie gras, they were unfortunately out of this item as well (double sigh). That's okay though, with the satisfaction that we had with everything else, we let it slide this time ;).

Service was wonderful and attentive, as always. We were seated right away both times (even the first time when we were 45 mins early!) so brownie points added to them. The inside of the restaurant is maximized on all floor area, with a structured layout that utilizes all space that this quality establishment sprawls through. They also provide and open kitchen concept that creates a more inviting atmosphere and amplifies the dining experience. Really want to want the chefs work their magic? Well go ahead and take a seat and the bar that lines the length of the kitchen. Dim lighting and a solid music choice truly make this place the full package.

one thing to note, which I have found out the hard way from people before me, the toilets in the bathroom have a little electronic flusher on the left side that you hold down, so fear not, you are okay. please be courteous to other...

Have You Ever Hated To Write A Review? White and Wood is SO excellent that I really don't want you to know about it. I'm serious. Greensboro, we are blessed. Went twice this week with my favorite partner in foodie heaven, my husband David, because we just couldn't get enough in one meal. First evening we shared a meat and cheese plate (I had heard from a friend it was good). The pairings of the two are perfect and the presentation is beautiful. Had the steak tartare with horseradish aoili, crispy melba toast rounds with melted cheese. I'm not much of a meat eater, but this was divine. Tried the risotto with black truffles. How many places can you get this locally. Perfectly al dente pasta and put truffles on the chrome bumper of a '57 Chevy and I'm eating it! The piece de resistance was the foie gras. Imagine your appetizer is the best dessert you've ever had . Yes, I said dessert. Generous portion of the foie gras, with a fluffy pastry layers, apricot preserves, and pistachios. I'm ready to pass out just thinking about it! This appetizer was actually the reason for our second visit because we had to have more and this is where it got to be fun. As soon as we sat down, the waiter we had the first time, came over, greated us and immediately apologized that they had none of this appetizer for the offerings of the evening. I'm so sorry I can't remember this man's name because he is wonderful. (There's my reason to go back again next week!!) My point of bringing this up is to show how intimate and friendly this place is. It's in the spot of the old Fincastle restaurant. They produce all of this luxurious food from a "mini kitchen" which to me is close to trying to prepare a gourmet meal on a flat top in a dorm room. Casey was the only chef on duty last night. We sat at the bar to watch him putting his magic to the grill, one meal at a time. 5:30-6:30 every evening is happy oyster hour. We decided to go a little early to take advantage of this. The oysters were wonderful, but what was truly amazing was the "deconstructed" cocktail sauce. I'm not sure how these little flakes of red and green work, but the flavor exploded in my mouth immediately. I am spoiled for life after tasting this appetizer! In addition, we ordered the fillet mignon that was cooked to perfection and the Chilean Sea Bass. The fish was beautifully cooked and in a velvety broth surrounded by oriental dumplings, mushrooms, chives, carrot and radish slices. I wanted to pick the large bowl up and drink it! This is way too long for a review, but as much as I hate sharing, this place is a class act, very intimate, really fun, and...

The sort of thing people tell you about when you visit somewhere else. "Oh while you're there you have to check out this little place called..." A crisp, almost antiseptic, aesthetic converts an historic, venerated burger counter into a plan spoken venue for ingredients. Personally, I think there was a calculated strategy to overcome the obstacles of making a facility grandfathered from before there was building code into something viable. Somehow, the griddle and deep fryers are still right across the counter but now they're gas eyes, a blue flame salamander and high temperature, stacked ovens. The spirit of milkshake mixer is hiding behind that indulgent white wine cooler. You can still get hand mixed drinks but it's going to be a boozy cocktail. That's not a typo, I mean fancy cocktails that taste like booze. My enthusiasm after a single visit has been met with some pushback. I'm fine with that. What's good about something like things we already have? Hopefully, White and Wood is fine with that, too. They're proud of what they offer so asking questions is encouraged. Curating the products required for guests' choice charcuterie boards doesn't impress you? Okay, but I'll Iay dimes to dollars you'll walk away impressed by the flavors and textures in way that reminds you of other straight forward and seemingly simple menus. Sushi is just fish and rice right? This isn't sandwich meat and deli cheese we're talking about. There's nothing wrong with having a fantastic meal that introduces you to something new or teaches you some new "foodie" words. In fact there's something wonderful about it. And if that's not attractive, their plated menu stands toe to toe with most other menu cards. As an added bonus, you'll be pressed to find as many options that accommodate intolerance of gluten and red meat without a debate...