Print Works Bistro

The Proximity Hotel in Greensboro is a modest size (only 147 rooms!) but swanky as heck. It was the first hotel in American to achieve LEED certification (Leadership in Energy and Environmental Design), by using 30% less water and 40% less energy than traditional hotels. As if being one of the greenest establishments in the US weren’t awesome enough, the Proximity’s restaurant, Print Works Bistro, is just as green. The ambiance, ethereal; the cuisine, divine.

A lush garden surrounds the restaurant, and inside drapes, dim lighting, and fabric-covered chairs allow you to feel you’re among royalty at tea time. The aesthetically pleasing sand and crème de menthe colors are relaxing and alluring. An inviting bar will keep you there until the wee hours of the morning. I’m on a mojito kick since having the best one of my life in Barcelona. Print Works’ mojito features a bright, natural mint syrup – a nice way to cool off from this ridiculous summer heat. Half a garlic bulb is oven-roasted, and brought to the table alongside warm sliced bread and butter. I’ve never seen this done in a restaurant, and it was a very welcome change! I went garlic crazy and let the roasted cloves infuse their potency on every bite of my bread. I’ve said it before and I’ll say it again – garlic does wonders for your health, but make sure both of you enjoy it before the goodnight kiss.

 

After discovering my love for duck about a year ago, it was hard to resist the Duck Confit Sliders. Three perfectly-sized gougere buns are topped with confit (dark meat of the leg), Emmentaler Cheese (similar to Swiss) and a shallot sauce, called a rouille. The duck was slightly sweet and plenty juicy, which is perhaps why I didn’t notice the rouille. Truffle fries are served alongside in a metal cup, atop a shmear of mashed potatoes to keep the cup from sliding all over the plate – clever. The fries were addicting (anything with truffle is).

Summer Vegetable Tart is an obvious seasonal choice, and features a buttery, flaky puff pastry filled with roasted squash, zucchini, red peppers, tomato, basil and smoked chevre cheese. The cheese provided a smoky echo to the roasted vegetables, and this dish could be classified as a healthier version of a pizza. The tart is served on a wooden plank, alongside unfortunately under-seasoned spinach.

I’m told the dessert sampler is a must, so I look forward to returning to this lovely establishment – perfect for a ladies’ luncheon, rehearsal dinner, or sexy nightcap.