Dining
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Belle's Bites
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Published: October 1, 2009
Updated: 09/30/2009 05:40 pm
Bleu Restaurant & Bar
3425 Frontis St.
Phone: 760-2026. $$$. ABC. NS.
Like a stranger in a strange land, Bleu is a creative restaurant amid the heavy traffic and big-box anonymity of Hanes Mall Boulevard. The menu's big, but there are gems that show the kitchen's not getting lost in it. "Trio of Dips" is a very good appetizer that includes a dish of fluffy lemon and fennel marcaspone to slather on raisin-nut bread. Such classics as roast chicken and sweet corn bisque are simple, straightforward and unforgettable.
Kitchen Roselli
105 E. Main St., East Bend
Phone: 699-4898. $-$$. NS. Wine only.
Housed in a historic general store in the blink-and-you'll-miss-it town of East Bend, Kitchen Roselli is classic, red-sauce Italian and family friendly. Homemade meatballs and veal parmesan are worth stopping in for if you're in the area. Get here early -- everything seems to sell out!
Liberty Oak
100-D W. Washington St., Greensboro
Phone: 273-7057. $$-$$$. ABC. S/NS.
I wish there were a Liberty Oak in Winston-Salem. It's a dream of a neighborhood restaurant, with soulful blue plate specials and creative comfort food. I love the duck-liver pate with apricot chutney, the salad Nicoise and scallops seared in curry oil. The soups are usually good, such as a gingery sweet potato.
Mary's Of Course
301 Brookstown Ave.
Phone: 725-5764. $. S/NS.
It's a joy to taste what's on chef and owner Mary Haglund's mind and her specials board: chilled fruit soup, crab cake eggs Benedict, vegetarian this and that. Sunday brunch is legendary, but come with the newspaper and be prepared to get in line.
Murphy's Lunch
207 W. Third St.
Phone: 723-5378. $. S.
There's nothing fancy about this pure Southern lunch counter: it's thick with regulars (many a sheriff's deputy), and the iced tea is so sweet it'll make your teeth ache. Choices change daily; come Tuesday and Thursday for mighty good fried chicken.
New Town Bistro and Bar
420-U Jonestown Road.
Phone: 659-8062. $$. ABC. S/NS.
New Town loves to change its menu regularly, so it's hard to pinpoint dishes that are always around. I've liked tilapia dredged in crushed cashews and rum butter, spicy-sweet ribs, and flat-iron steak with Yukon Gold mashed potatoes. Beware the "seasonal" claim, though: when I was there in August, many fruits and vegetables tasted and looked canned or frozen.
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