from the local fish wrapper today- "Table 16 offers Spanish-style menu By Carl Wilson
Wednesday, May. 21, 2008 3:00 am
Table 16 (600 S. Elm St., Greensboro; http://www.table16restaurant.com) has a new chef and a fresh menu.
Chef Graham Heaton came on board Table 16's sister restaurant, The Undercurrent, last summer. Heaton recently took the helm at Table 16 and has unveiled a menu with a distinctly Spanish twist.
Table 16's lunch menu features Melon and Green Tomato Gazpacho with Lump Crab Meat, a salad of Smoked Scottish Salmon with Fried Green Tomato and Avocado, a Grilled Spanish Chorizo and Onion sandwich on a Poblano Cheddar Baguette, an Eggplant Muffuletta with Mozzarella-Olive Tapenade and Passion Fruit Tart or Churros (deep-fried pastry) with Cherries and Mojito Caramel.
Dinner offers a Salmon Fillet with Black Turtle Beans and Spanish Chorizo and Green Chile Collard Greens, Pork Osso Bucco with Crawfish Veal Jus, North Carolina Black Grouper, Ashley Farms Chicken with Cheddar Polenta Chili Rellenos and Aged Ribeye with Blue Crab-Chevre Tater Tots.
Start things off with Crawfish-Baby Shrimp Gumbo, Arugula-Blackberry Salad or Toasted Cumin Scallops.
Lunch is served from 11:30 a.m. to 2 p.m. Tuesday through Friday, and dinner is served from 5:30 to 9:30 p.m. Tuesday through Saturday. Call 279-8525 for reservations
Thank you for passing that along. I had seen their menu online but what you posted has mentioned some I haven't seen. We missed an opportunity to go this past weekend and don't know when we'll have another. I'll just wait patiently to read any reviews.
I don't know, however, if this is my cup of tea. I thought what they were doing was great. Did their old chef go somewhere else in town? Is that the same Chef Graham Heaton that used to be at La Res?