Restaurant Week
October 23-29
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OVER 60 LOCAL RESTAURANTS, CRAFT BREWERIES, AND COCKTAIL BARS OFFERING SPECIALS!
EAT. DRINK. RESTAURANT WEEK IS A CELEBRATION OF THE TRIAD FOOD AND BEVERAGE COMMUNITY
Kicking off Monday, October 23, Eat Drink Triad and Duke’s Mayo will host Eat. Drink. Restaurant Week to bring attention to locally-owned restaurants, craft breweries, and cocktail bars. This year’s campaign will run during the week of 10/23-29 and feature specials ranging from burgers, sandwiches, chicken, seafood, craft beer and cocktails at participating restaurants, breweries, and bars in participating cities – Winston-Salem, Clemmons, Kernersville, Greensboro, High Point, Jamestown, Asheboro, and Lexington.
Click on a participating name for more info and click specials to see their Restaurant Week offerings. Check back often for updates.
Our Awesome Partners:
Participating Restaurants
Joyce Farms chicken croquettes with Goodnight Brothers country ham and Duke’s Alabama white BBQ sauce
Meatloaf Sandwich with Angus beef, jowl bacon braised collards, cheese, Duke’s Mayo
Fried chicken with choice of sides
The Bistro Burger | aged white cheddar, garlic aioli drizzle, fresh lettuce and tomatoes, served on a toasted brioche roll, with fries or arugula salad
4 The Girlz | 100% grapefruit juice, fresh strawberry, organic agave nectar, Casamigos mezcal, topped with Riesling
The New Garden Pizza | marinara, mozzarella, sun-dried tomatoes, kalamata olives, fresh garden greens, mushrooms, and mushrooms
Soul pineapple bowl | cored out pineapple, cornbread bottom, 4 crispy wingettes or baked leg quarter on top with Duke’s Carolina Gold, choice of two sides
Deep fried duck wings tossed in apricot chutney glaze and garnished with scallions and sesame seeds
Boneless Wings | all-natural 100% white meat
Apple Bourbon BBQ Sundae | made with Duke’s hickory bourbon sauce
Shrimp & Grits | savory grits, smoked Gouda cheese, Cajun shrimp, andouille sausage, thick cut bacon, Chardonnay cream reduction, served with grilled crostini
Fall off the bone barbecue ribs with cornbread, choice of two sides, and banana pudding
Rotisserie Roasted Chicken atop Portobello Ravioli with spinach, sun-dried tomatoes, roasted garlic, sage cream, served with Calabrese seafood bisque or assorted baby green salad
Enchiladas Mexicanas | three (3) enchiladas filled with choice of chicken or steak, topped with green sauce, cheese, sauce, pico, guacamole, sour cream, served with a side of rice
Apple Cider Mule | vodka, ginger beer, lime juice, apple cider, fresh apples, cinnamon
Lumber Jack | angus patty, beef brisket, hash browns, hatch queso, and served with Wicked BBQ sauce.
Crab Stuffed Salmon Belly | loaded with lump crab meat. Served over a bed of succotash with edamame and a side of buttered angel hair pasta. Topped with a dash of crab dip, breadcrumbs, char butter, and house made lemon chimichurri
Smoked meatloaf plate with choice of two sides
Fried Green Tomato Sliders with Conrad & Hinkle pimento cheese, fresh Angus patty, baconnaise featuring Duke’s Mayo, served with a choice of one side
Pumpkin Belgian Ale
2 pounds of snow crab legs, a pound of peel and eat shrimp, corn, and coleslaw
3 Course Chef’s Tasting | buttermilk fried chicken atop pimento cheese waffle with sawmill gravy & hot honey drizzle, lobster bisque, house salad
Purchase three (3) cheesecake slices and receive one (1) complimentary slice
8 Jumbo Wings (any flavor) with your choice of sauce
1/2 lb of mixed corn beef and pastrami on a NY hero, topped with American cheese, Russian dressing, mustard, coleslaw, served with choice of chips, sour pickle, or homemade deli salad
Brunchie Burger | fresh, never frozen special blend of Angus beef, topped with a fried egg, bacon, cheese, and grape jelly
The Sweet Thang | slow smoked chicken topped with country slaw, house made pickles, bacon, scratch made pimento cheese, topped with Soul Rub and hot honey
Pumpkin Pie Martini | Stoli Vanilla, Tito’s, top secret pumpkin syrup, whipped cream, gooey caramel syrup drizzle, topped with cinnamon stick
Shrimp Cacciatore | grilled shrimp, sautéed red peppers, onions, green peppers, and mushrooms in tomato basil sauce served over linguine pasta
Sonya’s Meatloaf | served with choice of two sides, cornbread or sweet roll
Earthrise Winter Warmer | spiced amber lager featuring a harmonious blend of orange peel and clove in the aroma with a malty, caramel center, a hint of sweet star anise, and a warming finish covered in Mexican cinnamon
Chingri Malai Curry | fresh ginger garlic and tomato paste with garam masala, turmeric red chili powder, coconut cream, green chili, and garnished with cilantro
The Philly | choice of grilled steak or chicken, peppers, onions, cheese, Duke’s Mayo, served on a toasted hoagie roll
Here Comes the Boom | house made and hand tossed dough with Carolina Gold BBQ sauce, topped with grilled chicken, bacon, red onions, Cheddar, and finished with cilantro, homemade ranch with Duke’s Mayo
The Seoulmate | Apple Brandy Farms dry aged smash burger, white American cheese, local chopped baechu kimchi, Cheshire pork smoked bacon, gochujang mayo featuring Duke’s, served on a Annie’s Bakery’s buttery toasted potato bun
Bleu Got BBQ’d Burger | stuffed with bleu cheese, topped with more bleu cheese, applewood smoked bacon, fresh baby spinach, Granny Smith apple chutney, Alabama white BBQ sauce featuring Duke’s Mayo, served on toasted brioche bun
Pimento cheese and candied bacon burger featuring Duke’s Mayo
“We’re Down with Duke’s” | Negroni sour with egg whites and Duke’s. Campari, sweet vermouth, gin, lemon, and simple syrup
Grilled 10 ounce strip steak with herb roasted Yukon gold potatoes and onions, roasted baby carrots and Cabernet Demi glacé
Oh Honey! | Maker’s Mark, house made cinnamon simple syrup, topped with Sweet Carolina honey-apple hard cider
Deep fried deviled eggs with Duke’s Mayo based filling
Ten Gallon Tray – 3 Ways | 1/2 lb smoked brisket, 1/2 lb smoked chicken, 1 sausage link, includes 2 sides, slaw, BBQ sauce, lettuce, sour cream, guacamole, roasted jalapeños
Jalapeño Burger | crispy fried jalapeños, onion ribbons, jalapeños bacon, Southwest ranch, Cheddar
Hoisin Chicken Sandwich | hoisin marinated grilled chicken thigh topped with extra sticky hoisin, pickled ginger, gochujang red cabbage slaw, spring mix, and tuxedo sesame seeds, served on a soft brioche bun
Quesabirria Tacos | corn tortillas filled with meat and cheese, pan-fried in fat until crispy, and dipped in birria consommé
Tomato Basil Soup | fresh tomatoes pureed and simmered with butter, garlic, onion, Gruyere cheese, fresh basil, served with a Cheddar bacon grilled cheese with Duke’s Mayo
Spiced Ale Ichabod
Grilled pimento cheese with bacon and Duke’s Mayo, choice of a side
Smoked Pork Benedict | Duke’s Carolina Gold, house made tomato jam, Duke’s Mayo based pimento cheese, served on a grilled biscuit with two sides
Ragu’ Napoletano | five hours slowly cooked meat sauce with Italian sausage, short rib, meatballs, served over rigatoni pasta with mozzarella, green peas, and shaved pecorino Romano cheese
Rack of Lamb | perfectly seasoned and cooked to order, topped with scratch made cherry mint sauce. Served with garlic whipped potatoes topped with scratch made parmesan mushroom sauce, choice of salad and scratch made cilantro mint sauce
Similar but Different American Lager | paying homage to the classic domestic style lagers we know and love, crisp, light-bodied, and clean with a very dry finish, it’s similar to your favorites domestic … but different
Chilled seafood tower featuring peel and eat shrimp with NC oysters on the half shell
Applewood Smoked Fried Chicken | tossed with homemade Alabama white sauce featuring Duke’s Mayo, served with a flame roasted apple and sweet potato salad
East Meets West Steak Tacos | spicy Vietnamese steak tacos in three (3) flour tortillas, topped with red cabbage slaw, sriracha, watercress, avocado, lime, served with lettuce, sour cream, guacamole, jalapeños
Fresh Grouper Risotto
‘Slap Ya Mama’ Fish Dogs | fried mahi mahi, served in two warm buns, topped with house made pico de Gallo and ‘Slap Ya Mama’ seasoning
Wild mushroom and carrot ragout sandwich | assorted local mushroom stew (carrot, onion, garlic, red wine, fresh herbs) on a grilled ciabatta roll with Duke’s horseradish mayo and parmesan cheese
The Harry Mary | house blended smash patty, smoked bologna, onion, American cheese, house made ketchup, served on a a sesame bun
Walking Taco | slow smoked brisket or turkey chopped in a bag of nacho cheese Doritos, house pickled red onions, BBQ or hot sauce, ranch dressing, and house made cheese sauce
3 Steps to Enjoying Eat. Drink. Restaurant Week:
Visit restaurants on this list October 23-29
Head out to one or more of the participating restaurants listed above during the week of October 23-29.
Check out specials and events
Our participating restaurants will have awesome specials available and fun events happening throughout the week!
Support our local restaurants!
By visiting one of these restaurants during Restaurant Week, you are supporting people who help make our region fun and flavorful.