Restaurants in Kernersville

Though Twin City Diner opened in 1988, the plush turquoise booths, wood-paneled walls, and black-and-white photos displayed throughout its dining room lend the eatery a refined, contemporary-American feel that harkens back to the '50s. While the space pays homage to days gone by, the diner’s chefs—under the helm of owners and local culinary gurus the Karahalios family—delight in updating traditional southern comfort dishes with modern touches—from BLT sandwiches layered with fried green tomatoes to burgers slathered in chili, cheese, and slaw. Their menu also incorporates the family’s heritage, showcasing Mediterranean staples such as hummus, chicken souvlaki, and greek wraps.

Patrons can chow down within the sleek confines of the dining room, or they can mosey outside to the patio, where red umbrellas and flickering votive candles cultivate a relaxed and romantic atmosphere ideal for savoring alfresco meals or hitting on passing clouds.

Saffron Indian Cuisine is named for saffron, a precious and flavorful spice that has been seasoning traditional Indian dishes since ancient times. In the restaurant's kitchen, chefs fold this and other exotic spices into a variety of time-honored recipes, from creamy paneer to savory tandoori items to piquant curry dishes. They bake juicy morsels of chicken, lamb, and shrimp in the fiery flames of their authentic clay tandoor oven, right alongside naan, kulcha, and roti breads. Pots of lentil soup and fragrant biryani rice simmer on the stove.

Servers bring plates of Indian dishes and cups of chai tea into the elegant dining hall, where light streams in through tall windows. Artwork speckles the pristine white walls, depicting traditional Indian scenes such as an exotic bird drinking from a jungle stream and a long-haired sitar player who used to work at an advertisement agency in Cleveland.

The family-owned New York Deli and Pastry Restaurant's ovens blaze from breakfast through dinner, toasting homemade pastries, sandwiches, and in-house Italian specialties. Drawing from 15 years of experience, chef Tino Mendez captains a crew in the kitchen as they compile meat, seafood, and vegetables into a diverse menu that regulars line up for during all meals of the day. Behind the scenes, pastry chef Jaya Bissoondutt prepares pies, cheesecakes, and brownies by hand, which add a sweet lining to drop-in meals or any catered event.

A peek inside Thai Corner Kitchen’s crispy spring rolls reveals an edible tapestry woven from cellophane noodles, cabbage, and mushrooms, all rolled up into thin shells and destined for sweet and sour dipping sauces. The rest of Thai Corner Kitchen’s menu features the same kind of ingenious ingredient mixing, pairing noodles, curry, and rice with Thai herbs and spices and a choice of meat, seafood, or veggies. As diners munch away, natural light streams through dining-room windows and free WiFi sweeps across the room in search of mobile devices to impregnate with its signal.