- $35 for $60 worth of farm-to-table fine dining at dinner
- Click to see the dinner menu.
The menu at Undercurrent is filled with the flavors of the South—quite literally and specifically. Piedmont-area farmers supply the bulk of the restaurant's meats and produce. That local focus means that the menu changes every few weeks. In the spring, you might find pea shoots freshening up a spanish-inspired sausage dish; in summer, peppers and sweet corn surround seafood; and in the winter root vegetables and pumpkin seeds might add extra heartiness to pork.
Chefs Michael Harkenreader and Chris Wheeler can often be found sharing their expertise in local media and presiding over cooking events such as the restaurant's annual oyster roast. Their food can fairly be said to have won the entire city's attention: in 2014, Undercurrent was voted Best Greensboro Restaurant by the readers of Yes! Weekly, an honor likely also due in part to the low-lit and white-columned dining room and to the fittingly seasonal cocktail menu.