When it comes to atmosphere and cuisine, restaurants in Triad, N.C., span the spectrum. Steaks, seasonally inspired dishes and beautiful wine lists are among the goodies found at the following three eateries, which represent the best of the area’s group-friendly dining.
The culinary staff at Spring House Restaurant, Kitchen & Bar in Winston-Salem is “on a mission to cook fresh, amazing food,” says Timothy Grandinetti, executive chef and partner at the venue.
Lunch and dinner menus here change with the cornucopia of each season, and at press time the fall dinner menu included parmesan-crusted grouper, Carolina bison “carne asada” and for dessert, butterscotch budino.
“We believe our restored 1920s mansion provides a soulful backdrop that communicates our heartfelt philosophy of Southern hospitality,” says Lynette Matthews-Murphy, founder and partner at the restaurant, explaining that Spring House is located in the A.H. Bahnson House, which dates to 1920 and is listed on the National Register of Historic Places. “We have repurposed the former estate as a restaurant and event venue, and it’s living up to our vision better than we ever imagined.”
Private rooms for group functions feel “as welcoming as if you were entering a dear friend’s home,” Matthews-Murphy says, citing the sun porch, the boardroom and the Magnolia and Dogwood rooms.
There is also a lawn for tented events.
At the Leblon Churrascaria Brazilian Steakhouse in Greensboro, planners will find “a feast that is a great way to host large groups with unique, no-wait service,” according to Damon Shelton, the restaurant’s spokesman, who explains that it offers continuous servings of 10 top-choice meats as well as an unlimited gourmet salad bar for one set price.
Among the most popular menu items are the signature top sirloin, pasta salads, traditional Brazilian stews and the caipirinha cocktail, (the national drink of Brazil, made with cachaca liquor).
Group dining areas include a private room, a bar room and an outdoor patio.
Steak Street in High Point serves only 100 percent grass-fed beef and was given an Award of Excellence by Wine Spectator magazine this year. In addition to hand-cut steaks, the restaurant specializes in fresh seafood and is known for its tasty marinades and sauces.
Favorites on the menu include Voodoo Shrimp, marinated in citrus and other spices, and the Low-Country Po Boy.
The restaurant is open for lunch and dinner and has areas for private dining.
