The Food Issue

CONSIDER THE COW
by Brian Clarey

Consider the cow. Consider it, as I am, from across a small pasture — I wading through the clover and trying to avoid clumps of black manure, each one a terrible, nutrient-rich Frisbee covered with black flies; she, cow No. 66, standing with her wide black flank exposed to me. Her head is turned so I can see the enormous flat of her nose, the impossible depths of her nostrils, her jaw methodically working a load of cud. From a few yards away it seems she is regarding me as well, until I get close enough to look in her eyes. When I look into those onyx pools I see nothing, save for a reflection of myself.

I grew up in the suburbs, so I don’t know much about cows. Or maybe I know more about cows than I do any other animal on the planet. Like most American children, I could recognize a cow, call it by name and shout out “Moo!” before I knew the alphabet. I know what cows eat and what they smell like even though I have never spent much time on a farm. If I ever heard one calling in the dark of night, I would know exactly what it was. And no matter where I stand in this entire nation, I know I am never too far from a cow. This big heifer I’m looking at right now, here in the pasture of the Bowman Dairy Farm and Highland Creamery, lives in Julian, perhaps 10 miles from my front door. My host, Chris Bowman, has just returned from dragging a hayride of elementary school children around the grounds with his John Deere. Now the kids eat ice cream at some picnic tables in the shade, pose for pictures behind a board with cute cow face holes cut out, practice milking on a cow facsimile named “Sally” made of lumber and a barrel with udders of hose. “Sally gets a workout almost every day,” Bowman says. He’s a sixth-generation farmer whose family has owned this herd since they changed over to dairy after their Greensboro chicken hatchery was destroyed by the 1936 tornado that tore down Lee Street.

Now he’s got approximately 270 cows on the farm, with 148 of them in milk. “On a dairy farm we shoot for one calf per cow per year,” he says, “But we’re at about one every 13 or 14 months. We try to calve all year round.”

One of the calves, coltish and spindly at two weeks old, scampers in a small pen near where the school children sit.

They’ll pet her nose and feed her from an oversize bottle before they get back on the bus. The calf, a Holstein born at about 100 pounds, has hip bones that stand out against her hide and a tag, No. 134, hanging from around her neck. Ironically, Bowman’s dairy calves don’t drink much actual milk. For the first three days, mother and calf are separated from the milk herd so the baby can ingest colostrum from the mother. “The calf gets plenty of antibodies and electrolytes like that,” Bowman says. Then the calf goes on a specially blended formula for the next eight weeks, while its mother’s milk will very likely be turned into ice cream. After six or eight months, the calf will be about 500 pounds, at which point it will probably gain a pound or two a day until it is nearly full-grown. At 18 months, Bowman says, she will weigh in between 900 and 1,100 pounds.

Chris Bowman’s dairy cows can be traced back to the herds the Swiss and Germans brought over from Europe in tall ships in the 17 th and 18 th centuries. (photos by Brian Clarey)

“She’ll be exposed to the bull at that point,” Bowman says, and if she calves properly she will take her place in the milk herd. Bowman’s cows are direct descendants of the herd his grandfather tended in the early 1940s, which in turn can be traced back to the cows the Germans and Swiss brought to this part of the country when they came over from Europe in tall ships about 300 years ago. In this brave new world they were forging, there would be cheese. But humans have been keeping cows for longer than that. You’ve got to go back to the New Stone Age, around 9000 BCE, to find the moment when tribes began to domesticate the aurochs, a kind of wild, horned ox that once thrived in Asia, Africa and Europe before contributing its genes to modern-day cattle.

Cattle, along with agriculture, enabled human civilization. It allowed nomadic tribes to trade in the hunting-gathering business model for something a little more stable. If you could raise a crop, you could feed a cow. If you could feed a cow, you could get milk, which could be preserved as butter or cheese. If you could get your hands on a bull, you would soon find yourself with another cow, essentially doubling your wealth.

Before Bart Simpson bastardized the phrase, to “have a cow” was to be a person of status. It meant you had access to food, and that you had enough muscle to prevent someone from stealing it. The cow symbolized life, generosity, power, richness, maternal instincts, renewal. It could serve as payment on a debt, a dowry for a bride, a sacrifice to appease angry gods. In some cultures, the cow ***was*** a god: Hathor and Nut in ancient Egypt, the Hindu Kamadhenu. Zeus’ jealous wife Hera turned the mortal Europa into a white cow and chased her east. Moses’ followers constructed a golden calf while he was receiving the 10 Commandments atop Mount Ararat. And so on. By the time the Roman Empire was prospering, they had it down — herding, breeding, cheesemaking, butchery. And in all these years, technological advances aside, the relationship between humans and their cattle has remained essentially the same. Some cows are better than others. “We’ve got one cow that gives 14 gallons of milk a day,” Bowman says, in two seven-gallon loads.

“If you think of losing that kind of weight twice a day,” he says, his voice trailing off. “Everyone has a super cow like that.” His cows, mostly Holstein, with a small percentage of Ayrshire and Jersey thrown in, are huge animals, at least half a ton with some of the Holsteins topping out at 1,500 pounds. Each one can eat 50 pounds of food in a day and drink more than 55 gallons of water I should be scared out of my mind to approach an animal of this size. The aurochs, this animal’s predecessor, was a killer, described by Julius Caesar in his writings on the Gallic War thusly: “Their strength and speed are extraordinary; they spare neither man nor wild beast which they have espied.” The brave bulls of Spain and Latin America, trained to fight in the ring, can gore a man and fling him 20 yards with a flick of the neck. Even Texas Longhorns are kind of scary.

But these dairy cows are as docile as drowsy kittens, domesticated to the extent that you could walk right up to one and poke her in her glassy, limpid eye without fear of repercussion. Or, you know, tip her over while she’s sleeping.

Diary cows spend much of their lives chewing cud. “They do it more often than they don’t,” Chris Bowman says.

Life is good for cows here on Bowman Farm. Life is good, that is, unless you’re unfortunate enough to be born male. Boy cows don’t make milk. The only reason to keep any of them around at all is for breeding purposes, and Bowman likes to hire that job out to bulls from other herds to avoid inbreeding problems. Bulls born at Bowman Dairy Farm are dead calves walking. “The fast-food industry loves dairy steer because they’re so much leaner than the beef breeds,” Bowman tells me. But for the ladies, days consist of grazing in the pasture, munching hay and corn silage in the barn and submitting to daily milkings at 3 a.m. and 3 p.m. Each milking cow provides roughly seven to nine gallons of milk per day, 305 days a year — each gets two months of vacation time in a special pasture. The cows here don’t get artificial growth hormones or steroids.

And in North Carolina, Bowman says, they generally live about seven to 12 years. “We had a neighbor who had a cow that lived to be 40,” he says. “A Gurnsey.

She calved 38 times.” The milk fuels the Homeland Creamery, which the Bowman family began around 2000 with equipment bought from Bob Jones University: a butter churner, pasteurization vats, a bottling conveyor.

“Basically a 1950s milk plant is what we got here,” Bowman says. The products — milk and all its derivations, along with butter and lots of ice cream — are sold all over the Triad.

The Fresh Market chain, Bowman says, “opened the market for us in a very big way.” Now you can buy the milk at the Lowes Foods, Deep Roots Market, EarthFare and Bestway in Greensboro, and the Whole Foods Market in Winston- Salem. Cheesecakes by Alex sells his ice cream. And you can see the Homeland Creamery label in just about every farmers market in the Piedmont.

Or you can go right to the source: a little shop on the grounds of the creamery where you can get a milkshake, 16 flavors of ice cream by the scoop or pint or quart, salted or sweet butter, bottled milk in all its forms, locally-raised bacon and sausage, craft cheese from Tennessee, farm-fresh eggs from McLeansville, barbecue sauce from Staley, honey from Liberty, house-ground cornmeal, a loaf of Bunny Bread or even a bottle of Sprite.

And there, off in a separate freezer chest by the door, a few inconspicuous packages of ground beef at $4.25 a pound. “When we can’t get them to breed anymore,” Bowman says. “That’s when it happens.”

T-bone, pot roast, short ribs, rump. Sirloin, tenderloin, ground chuck, brisket. Liver, oxtails, sweetbreads, necks. Tongue, heart, tripe, Rocky Mountain Oysters, NY strips, shanks and flanks and rounds.

Sometimes, even, the eyes and the brains and big glasses of the blood. Humans may not be as efficient as the Native Americans who supposedly used every part of each buffalo they killed, but we use an awful lot of a cow. Most of it — basically from the knees up to the neck — we eat. With the rest we make leather and dog chews and cosmetics and textiles and pharmaceuticals and perfume and paint and soap and Texas-style hood ornaments and dozens of other products that you never think of when you say the word, “Moo.” But beef is the big business. In 2007, Americans ate 28.1 billion pounds of beef — that’s about 100 pounds for every man, woman and child in the nation. We export another 1.5 billion pounds or so, mostly to Mexico and Canada, and the retail value for the entire industry in 2007 exceeded $70 billion.

Beef cattle are like bodybuilders compared to dairy cows, bred with steaks and chops in mind. And to an outsider, life in the beef herd can seem a little dismal.

Heifers that are kept for calving, like their sisters at the dairy, ideally have one calf a year. Calves are weaned off milk after six or eight months, at which point the bulls calves deemed genetically superior are put to stud, the others are castrated and fattened for market.

Sam Ammons cuts the shrink-wrap off a whole boneless ribeye, peels back a skein of fat with his fingers and tears it off in a sheet. He sharpens a 14-inch butcher knife that looks like a scimitar.

“This one knife will last you forever,” he says. He’s had this one for 21 years. He grips the meat and slices off fat steaks, the flesh yielding to the blade like a soft banana. He arranges the steaks in a line as he cuts, 15 of them by the time he’s done, and allows them to breathe a bit before stacking them for display in the cooler.

“You see when they’re cut they’re a little darker,” he says. “They bloom.” Over in the corner, his son, also named Sam, takes a bus tray of scraps and lean cuts of chuck and runs them through the large, industrial meat grinder. The meat makes wet, snapping sounds as it makes its first pass through the grinder, comes out looking a bit like spaghetti with dark red sauce on it. It, too, will bloom into a delicate pink hue with a few more turns

through the grinder. He loads square Styrofoam trays with a pound of meat each, like he’s filling ice cream cones; he wraps them and sets them on display.

Another 20 pounds or so gets firmed into a loaf and cut into fat patties. They’re behind the butcher’s glass at Sam’s Old Fashion Meat Market, which Sam the elder opened in Greensboro more than 20 years ago on Summit Avenue after 20 years working for Bestway and Big Star as a supermarket butcher.

He picked up the trade in high school. “‘industrial corporate training,’ they called it,” he says. “I don’t know if they do that anymore.”

It smells clean and fresh and a little bloody, in the way butcher shops do, and there is much work to be done before the holiday weekend kicks off. He’s got a whole bone-in chuck in front of him now, trimmed out and ready to go. He takes it to the band saw, slices through the bone to make a stack of roasts, cuts a scallop of gristle out of each, then scrapes off the bone dust and they’re ready to go under the glass.

“Other than prime rib, chuck roast is my favorite,” he says. “This seven-bone? Right out of the center? This is the best.” Chuck comes from the shoulders, behind the neck. Bony and full of flavor, these cuts need to be cooked or marinated for a while to break down the muscle and pull marrow from the bones.

A prime rib comes next, a huge cut from a little further on down the spinal column, arced with rib bones and delicately marbled with fat. The band saw turns it into five rib roasts, each with four or five big bones.

“I blast mine,” Sam the butcher says. “Preheat the oven to 500 degrees, cook it for about five minutes per pound. Then turn off the oven and leave it in there for a couple hours.”

Sam sells a lot of things at his store: seafood, dried beans, produce, rubs and sauces, farm eggs, boutique cheese and various homemade goods. But most of his product line comes from the cow. Ribeyes and T-bones and filets and ground beef and roasts, sure. But also neckbones and livers and stew meat, stomachs for tripe and giant leg bones for people’s dogs. There are even a couple old-timers, he says, who come in for Rocky Mountain oysters, which is the trade name for bull testicles.

“You slice them up real thin and saut them,” Sam says. “They’re tasty.” Right now he’s cutting up oxtail into sections for soup. He leans down into the knife.

“Some of these you can find the joint easy, sometimes you can never find it,” he says. He shows me a side view of the cut: white fat, a bit of red meat and a circle of bone the size of a quarter. He digs into the waxy marrow with the point of his blade.

“That’s what gives it all the flavor,” he says. And these are stacked and wrapped in Styrofoam trays, set in the chilled display with everything else. “Sam’s,” Sam says into the phone, and then he pauses to listen. “How many more you need? ... I’ll make ’em for ya right now. You got cash or checks? ... I like cash.” Three cases of short ribs go through the band saw. The guy also needs a case of smoked turkey drums. Somebody else packs those.

ABOVE: Bowman calls the Homeland Creamery a “1950s dairy.” LEFT: The milking pens at Bowman Dairy Farm and Homeland Creamery.

Dining Guide

Sure, the Piedmont Triad is known for its barbecue. But there’s a whole world of cuisine within our borders. Italian, Greek, Chinese, French, Thai, Japanese, Korean, Vietnamese, Irish, Mexican, Caribbean, Southern and Middle Eastern restaurants abound. We’ve got it all, from deep-fried to wood-fired, submarine sandwich to banh mi, Texas toast to tortilla. And yes, you can still get the best North Carolina barbecue — both kinds — right here in the Triad.

KEY

Features:

Credit Cards Accepted
ABC Permit
Banquet Room
Reservations Suggested
Smoke Free
Outdoor Dining
Handicap Accessible
Prices:
$ less than $8
$$ $9-$14
$$$ $15-$21
$$$$ $22 & up

American ...................
Austin’s
336.855.3356
3011 High Point Road
Greensboro
$$
Alex’s Cafe
336.722.9080
750 Summit St.
Winston-Salem
$
Bayberry Restaurant
336.777.3191
420 High St.
Winston-Salem
hawthorneinn.com/bayberryrestaurant
$$
Best Diner
336.632.4400

5339 W. Market St.
Greensboro
$
BG McGee’s
866.720.0986
4701 High Point Road
Greensboro
bgmcgees.com
$
Bill & Leah’s Ice Cream
336.996.0676
265 W. Mountain St.
Kernersville
$
Billy Bob’s Silver Diner
336.768.0654
1650 Hanes Mall Blvd.
Winston-Salem
billybobssilverdiner.com
$

C&H Cafeteria
336.992.0707
940 S. Main St.
Kernersville
$
Cagneys’ Restaurant
336.992.2129
801 S. Main St.
Kernersville
336.724.0940
2201 Cloverdale Ave.
Winston-Salem
$
Carolina’s Diner
336.931.0811
506 S. Regional Road
Greensboro
336.297.9363
5605-E W. Friendly Ave.
Greensboro
336.869.0660

201 Eastchester Drive
High Point
carolinasdiner.com
$
Centergrove Grill & Soda
Shop
336.643.8089
998 N.C. Hwy 150 W.
Greensboro
$
Doss Old Fashion Ice
Cream & Grill
336.996.1930
406 N. Main St.
Kernersville
$
Emerywood Fine Foods
336.882.6971
130 W. Lexington Ave.
High Point

Greensboro
legendsgreensboro.com

Lucky
336.370.0707
1421
Greensboro
lucky32.com/greensboro

Mary’s
336.725.5754
301
Winston-Salem
marysofcourse.com

Meta’s
336.750.0811
102
Winston-Salem

emerywood.com
$$
Filling Station
336.724.7600
871 W. 4th St.
Winston-Salem
theold4thSt.fillingstation.
com
$
Fincastles
336.272.8968
215 S. Elm St.
Greensboro
fincastles.com
$
Green’s Supper Club &
Oyster Bar
336.621.3444
4735 U.S. Hwy. 29 North
Greensboro
greenssupperclub.com
$$
Jake’s Diner
336.297.4141
4220 W. Wendover Ave.
Greensboro
$
Jan’s House
336.855.9808
3932-B W. Market St.
Greensboro
$
Kernel Kustard
336.768.1085
1630 Fox Trot Court
Winston-Salem
kernelkustard.com
$
Kerner House
336.996.3908
708 NC Highway 66 South
Kernersville
$
Kopper Kitchen
336.724.2691
241 W. 5th St.
Winston-Salem
$
Legend’s
336.299.7650
415 S. Swing Road
Greensboro
legendsgreensboro.com
$$

Lucky 32
336.370.0707
1421 Westover Terrace
Greensboro
lucky32.com/greensboro
$$
Mary’s of Course Caf
336.725.5754
301 Brookstown Ave.
Winston-Salem
marysofcourse.com
$
Meta’s
336.750.0811
102 W. 3rd St.
Winston-Salem
$

Milner’s American
Southern
336.768.2221
630 S. Stratford Road
Winston-Salem
milnerfood.com
$$
Mimi’s Cafe
336.852.7811
3322 W. Friendly Ave.
Greensboro
mimiscafe.com
$$
Moose Cafe
336.668.1125
2914 Sandy Ridge Rd
Colfax
$
Mountain Fried Chicken
336.377.2010
5908 University Parkway
Winston-Salem
mountainfriedchicken.com
$
Murphy’s Lunch
336.723.5378
207 W. 3rd St.
Winston-Salem
$
New York Deli & Pastry
Company
336.540.1645
3724-C Battleground Ave
Greensboro
nydeliandpastry.com
$
Olympic Family Restaurant
336.996.5741
1541 W. Mountain St.
Kernersville
$
Omega House
336.724.5262
1498 Peters Creek Parkway
Winston-Salem
$$
Ranch-O-Drive In
336.784.5353
3020 Kernersville Road
Winston-Salem
$

Reed’s Restaurant, Bar &
Tea Room
336.869.4552
1345 N. Main St.
High Point
$$
River Birch Lodge
336.768.1111
3324 Robinhood Road
Winston-Salem
riverbirchlodge.com
$$
Stratford Station Grill
336.659.1983
828 S Stratford Road
Winston-Salem
$
Sweet Potatoes
336.727.4844
529 N.Trade St
Winston-Salem
sweetpotatoes-arestaurant.
com
$$
The Box Seat
336.297.0073
5006-E High Point Rd.
Greenboro
theboxseat.com
$
The Grille
336.724.2300
460 N. Cherry St.
Winston-Salem
$
Winston’s Eatery
336.245.2828
300 S. Liberty St.
Winston-Salem
winstonseatery.com
$

Your House Restaurant
336.288.6895
2306 Battleground Ave.
Greensboro
$
Bagels & Bakeries ..

Cafe Carolina & Bakery
803 E. Friendly Center Road
Greensboro
336.854.1130
cafecarolina.com
$
Courtyard Cafe
336.294.3800 ext. 616
4400 W.Wendover Ave.
Greensboro
$
Great Harvest
Bread Company
336.855.3853
2715 Grandview #A
Greensboro
greatharvest.com
$

Simple Kneads
336.370.4446
227 S. Elm St. #B
Greensboro
$
Barbeque ...................
Barbecue Specialist Inc.
336.431.4969
736 W. Fairfield Road
High Point
$
Carter Brothers
336.869.9948
2305 N. Main St.
High Point

carterbrothersbbq.com
$
Henry James Bar-B-Que
336.882.8057
2201 S. Main St.
High Point
336.884.8038
621 Greensboro Road
High Point
henryjamesbbq.com
$

Hills Lexington Barbeque
336.767.2184
4005 N. Patterson Ave.
Winston-Salem
$
Little Richard’s Bar-B-Que
336.769.4227
5353 Gumtree Rd.
Winston-Salem
$
Mr. Barbecue
336.725.7827
1381 Peters Creek Parkway
Winston-Salem
$
Pig Pickins
336.923.2285
3650 Reynolda Blvd.
Winston-Salem
336.777.0105
613 Deacon Blvd.
Winston-Salem
pigpickins.com
$
Bars/Grills .................
6th & Vine
336.725.5577
209 W. 6th St.
Winston-Salem
6thandvine.com
$$

Big Shotz Tavern
336.727.4490
109 S. Stratford Road
Winston-Salem
336.712.1883
1480 River Ridge Road
Clemmons
bigshotztavern.com
$$
Bleu Restaurant & Bar
336.760.2026
3425 Frontis St.
Winston-Salem
bleurestaurantandbar.com
$$
Brass Taps
336.510.6950
2506 Battleground Ave. #B
Greensboro
thebrasstaps.com
$
Buffalo’s Bar & Gril
336.632.1911
4605 High Point Road
Greensboro
336.288.0163
2704 Battleground Ave.
Greensboro
mybuffalos.com
$
Cities Grill & Bar
336.765.9027
2438 S. Stratford Road
Winston-Salem
citiesgrillandbar.com
$$
Cooper’s Ale House
336.294.0575
5340 W. Market St.
Greensboro
$
Corbin’s Bar & Grill
336.768.3301
520 Hanes Mall Blvd.

Winston-Salem
corbinsbarandgrill.com
$$
Fat Dog’s Grille & Pub
336.856.1364
2503 Spring Garden St.
Greensboro
fatdogsgrill.com
$
Foothills Brewing
336.777.3348
638 W. 4th St.
Winston-Salem
foothillsbrewing.com
$$
Gate City Deli & Grill
336.294.9500
106 N. Westgate Drive

Wine Bar &
Cafe

Tuesday – Sunday

Greensboro
$
Grey’s Tavern
336.617.5341
343 S. Elm St.
Greensboro
greystavern.com
$
Hot Rodz/Skinny Teez’ Bar
& Grill
336.476.0991
615 E. Main St.
Thomasville
$
Indigo Joe’s
336.996.2500
1090 S. Main St.
Kernersville

indigojoes.com
$

J. Butler’s Bar & Grille
336.294.8884
1635 New Garden Road
Greensboro
336.316.1991
3030 High Point Road
Greensboro
336.841.3331
3815 Tinsley Drive
High Point
336.861.5758
3030 S. Main St.
High Point
jbutlersbarandgrille.com
$

321 West 4th Street
Winston-Salem, NC
P 336 703 5112
F 336 724 2730

JP Looney’s
336.852.1331
3021 Spring Garden St.
Greensboro
336.882.9812
3793 Samet Drive Suite 165

High Point
myspace.com/jplooneys
sonsofmayberry.com/JP
$
Liberty Oak
336.273.7057
100-D W. Washington St.
Greensboro
libertyoakrestaurant.com
$$

Liberty Steakhouse &
Brewery
336.882.4677
914 Mall Loop
High Point
libertysteakhouseandbrewery.com
$$
Lighthouse
336.724.9619
905 Burke St.
Winston-Salem
lighthousegrill.biz
$
Meridian
336.722.8889
411 S. Marshall St.
Winston-Salem
meridianws.com
$$
M’Coul’s Public House
336.378.0204
110 W. McGee St.
Greensboro
mcoulspub.com
myspace.com/mcouls
$
Minj Grille
336.273.5393
310 S. Elm St.
Greensboro
minjgrille.com
$
Nate’s Place
336.275.9005
1642 Spring Garden St.
Greensboro
$
Natty Greene’s
336.274.1373
345 S. Elm St.
Greensboro
bigdraft.com
$$
Noma
336.703.5112
321 W. 4th St.
Winston-Salem
noma-ws.com
$$
Old Town Draught House
336.379.1140
1205 Spring Garden St.
Greensboro
oldtowndraughthouse.com
$
Rodie’s Tavern
336.992.8706
835 S. Main St.
Kernersville
myspace.com/rodiestavern
$
Table 16
336.279.8525
600 S. Elm St.
Greensboro
table16restaurant.com
$$$
The Pour House
336.333.2226
360 Federal Place

Greensboro
myspace.com/thepourhousegso
$
Tipsy’z Tavern
336.887.0230
805 Westchester Dr.
High Point
$

Wild Wing Caf
336.794.9464
110 Hanes Square Circle
Winston Salem
wildwingcafe.com
$
Bistros ......................
Sweet Basil’s
336.632.3070
620 Dolly Madison Rd.
Greensboro
$$
Mozelle’s Fresh
Southern Bistro
336.703.5400
878 W. 4th St.
Winston-Salem
mozelles.com
$
Newtown Bistro
& Bar
336.659.8062
420 Jonestown Road,
#U
Winston-Salem

newtownbistro.com
$

Solaris
336.378.0198
125 Summit Ave. #A
Greensboro
gettapas.com
$$

Print Works Bistro
336.379.0699
702 Green Valley Road
Greensboro
printworksbistro.com
$$
Undercurrent
Restaurant
336.370.1266
327 Battleground Ave.
Greensboro
undercurrentrestaurant.com
$$
Zen
336.272.3995
214 S. Elm St.
Greensboro
zengreensboro.com
$
Cafes ..................
Bear Rock Caf
336.299.7300
1216-M Bridford
Parkway
Greensboro
336.292.1977
705 Friendly Center

Road
Greensboro
bearrockcafe.com
$
Caf Europa
336.389.1010
200 N. Davie St. #15
Greensboro
$
Caf Gelato
336.725.9110
845 Reynolda Road
Winston-Salem
cafegelatowinstonsalem.
com
$
Caffe Prada
336.793.2468
390 N. Broad St.
Winston-Salem
caffeprada.com
$

Camel City Cafe
336.734.1797
401 W. 4th St.
Winston-Salem
Center City Cafe
336.274.8646
114 N. Elm St., Suite 101
Greensboro
centercitycafeinc.com
$$
Cat’s Corner
336.722.9911
411 W. 4th St.
Winston-Salem
westendcafe.com/ccc
$
Courtside Caf
336.761.8910
102 W. 3rd St. #180
Winston-Salem
courtsidecafe.com
$

DeBeen Espresso
336.889.2107
709 W. Lexington Ave.
High Point
myspace.com/debeeninc
$
Krankies Coffee
336.722.3016
211 E. 3rd St.
Winston-Salem
krankiescoffee.com
$
Port City Java
336.285.7074
2920 Martinsville Road
Greensboro
portcityjava.com
$
Tate Street Coffee House
336.275.2754
334 Tate St.
Greensboro
tateSt.coffee.com
$
The Green Bean
336.691.9990
341 S. Elm St.
Greensboro
myspace.com/greensborobean
$
West End Caf
336.723.4774
926 W. 4th St.
Winston-Salem
westendcafe.com
$$
Wolfies Frozen Custard
336.245.2400
420 W. 4th St.
Winston-Salem
wolfiescustard.com
$
Vintage 301
336.333.3190
301 Martin Luther King Jr

Drive
Greensboro
vintage301.com
$
Caribbean .................
Oasis Bar & Carribbean
Cuisine
336.724.0546
2105 Peters Creek Parkway
Winston-Salem
nccluboasis.com
$

Paradise Restaurant
336.273.3552
2006-A Randleman Road
Greensboro
$

Zion Bar and Grill
336.834.1899
5601 Roanne Way
Greensboro
myspace.com/zionbarandgrille
$
Chinese .....................
Chao Praya
336.659.1841
3320 Silas Creek Parkway
Winston-Salem
$

Golden Wok
336.855.6161
1216 Bridford Parkway #N
Greensboro
$
Mr. Wonton
336.230.2222
3220 Randleman Road
Greensboro
336.632.8700
5710 High Point Road
Greensboro
$

Chili
Cincy’s Downtown
336.378.9774
115 E. February 1 Place
Greensboro
cincysdowntown.com
$

Fine Dining &
Steakhouses .............
Alexander Deveraux
336.632.0088
2806 High Point Road
Greensboro
$$
Bernardin’s Fine Dining
336.768.9365
373 Jonestown Road
Winston-Salem
bernardinsfinedining.com
$$$

Christopher’s
336.724.1395
712 Brookstown Ave.
Winston-Salem
christophersngc.com

Fleming’s Prime Steakhouse
336.294.7790
3342 W. Friendly Ave.
Greensboro
flemingssteakhouse.com
$$$
Gate City Chop House
336.294.9977
106 S. Holden Rd
Greensboro
chophousesofnc.com
$$
Harper’s Restaurant
336.299.8850
601 Friendly Center Road
Greensboro

harpersgroup.com
$$
Noble’s Bistro
336.889.3354
101 S Main St.
High Point
nobleshighpoint.com
$$
Piedmont Club
336.724.7077
200 W. 2nd St. #19
Winston-Salem
clubcorp.com
$$$
Ruth’s Chris Steak House
336.574.1515
800 Green Valley Rd # 100
Greensboro
ruthschris.com
$$$
Ryan’s
336.724.6132
719 Coliseum Drive
Winston-Salem
ryansrestaurant.com
$$$
Steak Street
336.841.0222
3915 Sedgebrook St.
High Point
steakSt..com
$$$
String & Splinter
336.882.8191
305 W. High Ave.
High Point
$$$
Texas Land & Cattle
336.760.9066
1110 Creekshire Way
Winston-Salem
$$
The Barn Dinner Theatre
336.292.2211
120 Stage Coach Tr.

Greensboro
barndinner.com
$$
The Carriage House
336.765.8082
1409 S Stratford Road
Winston-Salem

thecarriagehouserestaurant.
com
$$
Undercurrent
336.370.1266
327 Battleground Ave.
Greensboro

undercurrentrestaurant.com
$$
Fondue ......................
Melting Pot
336.545.6233
2924 Battleground Ave.

Greensboro
$$$
Greek .........................
Acropolis Restaurant
336.273.3306
416 N. Eugene St.

Greensboro
$$
Apollo Flame
336.377.2199
150 Hanes Mill Court
Winston-Salem
apolloflame.com
$
Athena Greek Tavern
336.794.3069
680 S. Stratford Road
Winston-Salem
athenagreektaverna.net
$$
Grecian Corner
336.722.6937
101 Eden Terrace
Winston-Salem
greciancorner.com
$
Jack’s Corner
336.370.4400
1601 Spring Garden St.
Greensboro
$
Mykonos Grill
336.218.1113
4633 W. Market St.
Greensboro
$
Olive Tree
336.723.4224

580 S. Stratford Road
Winston-Salem
$

Taste of Troy
336.315.2298
1236 Guilford College Road
Ste 113
Jamestown, NC 27282
$
Hotdogs .....................
Kermit’s Hot Dog House
336.788.9945
2220 Thomasville Road
Winston-Salem
$
Skippy’s Hot Dogs
336.722.3442
624 W. 4th St.
Winston-Salem
skippyshotdogs.com
$

The Red Caboose
336.767.1776
4284 Patterson Ave.
Winston-Salem
$
Yum Yum’s
336.272.8284
1219 Spring Garden St.
Greensboro
$

Indian .........................
Ceramic Grill
336.841.0713
1589 Skeet Club Road
High Point
msalaindiarestaurant.com
$$

Golden India
336.777.0004
2837 Fairlawn Drive
Winston-Salem
$
India Palace
336.379.0744
413 Tate St.
Greensboro
$
Kabab & Curry
336.297.9544
3008 High Point Road
Greensboro
$$
Saffron Indian Cuisine
336.574.3300
1500 Mill St., Suite 104
Greensboro
saffronindiancuisine.com
$$
Tandoor India Restaurant
336.852.2077
4612 W. Market St.
Greensboro
$$

Turmeric Restaurant & Bar
336.794.8280
3088 Healy Drive
Winston-Salem
turmericindia.com
$$
Irish ...........................
Cetic Caf
336.703.0641
924 S. Marshall St.
Winston-Salem
thecelticcafe.com
$$

The Claddagh
336.841.0521
130 E. Parris Ave.
High Point
thecladdaghrestaurant.net
$$
Finnigan’s Wake
336.723.0322
620 N. Trade St.
Winston-Salem
finniganswakepub.com
$$
M’Coul’s Public House
336.378.0204
110 W. McGee St.
Greensboro
mcoulspub.com
myspace.com/mcouls
$

Italian ........................
Amalfi Harbour
336.294.0020
4514 W. Market St.
Greensboro
$$

Amalfi’s
336.993.5011
503 Nelson St.
Kernersville
amalfis.us
$$
Anton’s Restaurant
336.273.1386
1628 Battleground Ave.
Greensboro
cellarantons.com
$$
Bianca’s Italian Eatery
336.273.8114
1901 Spring Garden St.
Greensboro
biancasitalianeatery.com
$$
Bon Appetit Caf
336.722.4222
101 W. 4th St.
Winston-Salem
$
Caf Pasta
336.272.1308
305 State St. #A
Greensboro
cafepasta.com
$
Elizabeth’s Italian
Restaurant
336.643.6801
2205 Oak Ridge Commons
Oak Ridge
elizabethsitalianrestaurant.
com
$$
Franco’s Italian Restaurant
336.774.8758
420 Jonestown Road # M
Winston-Salem
$
Gianno’s
336.885.0762
1124 Eastchester Drive
High Point
giannosaquaria.com

$$
Riva’s Trattoria
336.334.9989
257 N. Greene St.
Greensboro
rivastrattoria.com
$$
Table 16
336.279.8525
600 S. Elm St.
Greensboro
table16restaurant.com
$$$
Tito’s Pizza & Sub Italian
Restaurant
336.299.8486
2700 High Point Road
Greensboro
$
Vincenzo’s Italian Restaurant
336.765.3176
3449 Robinhood Road
Winston-Salem
www.vicenzosws.com
$$

Vito’s Italian Restaurant
336.370.0084
2258 Golden Gate Drive
Greensboro
$$
Japanese ...................
Arigato Japanese Steak
House
336.299.1003
1200 S Holden Road
Greensboro
336.765.7798
2995 Bethesda Place
Winston-Salem
www.arigatos.net
$$
Asahi Japanese Steak
House
336.855.8883
4520 W. Market St. #B
Greensboro
$$
Fuji Japanese Steak &
Seafood
336.869.9000
133 E. Parris Ave.
High Point
$$

Kabuto
336.852.5550
1617 Stanley Road
Greensboro
kabutosteakhouse.com
$$
Kyoto Fantasy Express
336.286.9244
3361 Battleground Ave.
Greensboro
$
Sakura Japanese Steak &
Seafood Sushi Bar
336.777.8744
548 S. Stratford Road
Winston-Salem
sakurasuperbsushi.com
$$
Tokyo Shapiro
336.725.4141
215 W. 4th St.
Winston-Salem
$

Trido of Japan
336.377.3738
5914 University Parkway
Winston-Salem
$
Mediterranean ..........
Zaytoon Mediterranean
Caf
336.373.0211
301 N. Elm St.
Greensboro
zaytoongreensboro.com
$

Mexican ..........................
Don Juan’s
336.996.6733
201 Century Blvd.
Kernersville
$
El Carreton
336.574.0048
948 Walker Ave. #A
Greensboro
$
Mexico Restaurant
336.286.9040
3606 N. Elm St.
Greensboro
336.333.2514
1007 Battleground Ave.

Greensboro
336.292.6044
4800 W. Market St.
Greensboro
336.665.5170
2307 Fleming Road
Greensboro
$
Pancho Villa
336.722.6370
2730 University Parkway
Winston-Salem
triadipages.com/panchovillas
$$
Poblano’s Mexican Bar
& Grill
336.316.1212
5710-D High Point Road
Greensboro
$
San Luis
336.851.2158
1503 W. Lee St.
Greensboro
336.617.5508
4207 High Point Road
Greensboro
$
Pizza .........................
Burke St. Pizza
336.721.0011
1140 Burke St.
Winston-Salem
burkeSt.pizza.com
$

Hungry Howie’s Pizza
336.333.9393
1608 W. Friendly Avene
Greensboro
336.375.8666
2712-B N. Church St.
Greensboro
336.333.3340
5710 High Point Road
Greensboro NC
336.764.9898
166 Millers Creek Drive #G
hungryhowiesnc.com
$
Mario’s Pizza
336.768.0057
1066 Hanes Mall Blvd.
Winston-Salem