This place is fine dining in Greensboro. Dimly lit (as you'll see in the photos), simple yet elegant decor, professional service and great food. Like anything else in life; you pay for what you get. Undercurrent is not cheap by any means, but the value is solid. The menu offers large portion and, for a couple bucks less, a small portion. This is a smart move by the restaurateur; the option is an advantage to you, the guest. Only the portions of protein are smaller, the starch and vegetable are the same as a large. I advise splitting an appetizer and both order small portions. You get three menu items for the price of two; I promise you will be satiated
I had a roast venison dish with fava beans, and a nice Chianti. Actually, it came with a Spanish mac & cheese that included chorizo and manchego which was good. Honestly, the venison was overcooked for mid rare and the fava beans (simple, perfectly cooked) competed with the Spanish mac for the best component of the dish.
Mike had an osso bucco that was perfectly braised and gave me menu envy. It’s a simple dish that takes experience to prepare well. This one was great, I don’t remember the sides, but it didn’t matter the pork shank was the star of the show.
Jess had a small portion scallop dish that was fantastic. They were seared well on the outside, and tender, cooked through in the center. I was skeptical of the pickled carrots, but they complimented the flavors of the dish.
Pam had the crab and lobster spring rolls as her main dish. Do I need to continue? Crab and lobster meat filled in a starch shell and fried to a golden brown. She enjoyed them all and did not share. I don’t blame her.
Enjoy the attached slide show, it contains pictures and music.
Bon appétit,
Ben
Who made these delicious foods? Great!!
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