Table 16

On a very special occasion, I was thrilled and delighted to be treated at Table 16 in Greensboro. The restaurant had been on my list forever, and friends kept telling me how unbelievable it is. I couldn’t stand hearing it much longer; I was just dying to see for myself. It absolutely lives up to its reputation.

I was slightly intimidated to walk in, though the funky art, almost weekly-feeling diners and old school funk music quickly put me at ease. I spotted the quaint bar in the back and took a mental note to stop by sometime after a show at Triad Stage. The service at Table 16 is most attentive, bringing Tempranillo and Malbec to start off our meal. Be sure to make a request for bread if you want any to go along with the dish of softened butter waiting for you on the table. (Hint – you do.)

We dined on the last few days of the featured October menu, and Autumn Squash Soup sounded like an obvious and tasty choice for a starter. Barbequed, pulled duck leg is presented in a dish in the middle of the velvety soup, so you can add as much or as little as you like. (You should add it all.) This is a very rich and subtly sweet soup, so I’m afraid the notes of Horseradish were masked.

I adore Bibb Lettuce. I especially adore the idea of Hydroponics (growing plants in water with nutrients and minerals as opposed to soil.) This starter salad had me wanting to grow my own Bibb Lettuce, as fresh, crisp and delicate as the leaves were. Spiced Pecans are a necessary crunch, Golden Delicious Apples give nice acidity, and Feta Cheese is wonderfully salty to round out the flavor palate. Fortunately there weren’t too many Red Onions for me to pick off.

The entrees were arguably equal in awesomeness. The Mahi Mahi is prepared with Napa Cabbage and Bing Cherries, and drizzled with a Grapefruit, Dill and Coconut Sauce. Wedges of Grapefruit are present on the plate, so you know what flavors to expect. This dish is fantastic. I didn’t detect the Dill, and I barely got notes of the Coconut, but I was in heaven – it nailed every single one of my wants in a dish. Thick, white fish, tangy cherries, vinegary cabbage – I loved this preparation.

Asking me to choose between that Mahi Mahi and the Hamachi (aka Yellow Tail) is like asking me to choose my favorite child. In some cases, that’s easier than others, but not here. The white fish is presented atop a cozy bed of Cilantro Basmati Rice, surrounded by Red and Green Tomatoes, with strips of salty Spanish Chorizo - this flavor combination bursts in your mouth. The fresh Cilantro, tartness from the Tomatoes, savoriness from the Chorizo - this has everything right in the world going on. 

Unfortunately, you missed your opportunity to try these dishes, as the November menu is already up. But never fear! - several dishes caught my eye (Triggerfish with Pineapple, Lump Crab and Red Chile Butter!) so I can look forward to another adventure. In fact, Thursday is the Four Course Tasting Menu. For just $35, you can enjoy a starter, entree, cheese and dessert course. And there's no corkage fee! Table 16 is worth the splurge. And though it is a serious splurge, it will make your date very happy (trust me.)