Machete
Despite opening moments before the pandemic, Machete held on and quickly rocketed to the top of the Triad’s dining scene. Chefs Kevin Cottrell and Lydia Greene — expats from the late LaRue — came into their own at this New American restaurant. They just received a massive recognition to prove it: being named as a semifinalist for Best New Restaurant nationwide by the illustrious James Beard Awards. Customers can sit in the open (but covered) lounge area to try the spread of rotating small and large plates, which include items like a divine roasted cauliflower with brown butter and hazelnut, smoky king trumpet mushroom skewers, double-fried and massive crispy duck wings, and a pillowy olive oil toast topped with warm chocolate ganache.
Bandito Bodega
Initially launched as a food truck, the compact Bandito Bodega is one of the city’s most inventive and compelling restaurants. The ever-changing menu relies on a range of Latin American and Asian ingredients, from choices like kimchi fried rice with miso sambal aioli to a beef birria quesadilla. Diners can’t go wrong at this deceptively casual counter.
Crafted The Art of the Taco
Kris Fuller may be the most well-known, recognizable chef in Greensboro. When her wildly popular taco joint first opened, few if any experimental dining options existed in the area. The success of items like the Big Truck tacos with pulled pork and mac and cheese catapulted Fuller to the forefront of the region’s culinary scene, setting her up to consult for restaurants like Hops and opening several more restaurants. The flagship downtown Crafted always remained the busiest, slinging tacos stuffed with everything from Nashville hot chicken to battered fish with roasted corn and cotija cheese.
