Stuffed Whole Quail, Collards, Black-Eyed Peas The quail is cut into four parts - breast and legs - so you're definitely not shorted on meat. The collards had a tangy, vinegary flavor, just as they should, but the black-eyed peas and mustard kind of got lost in the dish. I think I got two bites of sausage to every one bite of quail, and I'm perfectly okay with that. The star of the show is the Neese's (as expected). The description of the Stuffed Whole Quail is just killer: Neese's sausage filling, collards, black-eyed peas and grain mustard. Eight wings and five mini biscuits later, we were ready for some more meat! The buffalo biscuits are tiny but pack a punch, and are drizzled with blue cheese butter (this descriptor sold me on ordering the dish.) Scallion ranch is a nice cooling condiment for dunking. The chicken wings have a salty, spicy and crunchy exterior, and a lot of meat on the bone. My party and I started with Chicken Wings & Buffalo Biscuits, which taste even better than they sound.
Portions are generous, and you will be tempted to try just about everything on the large, creative menu. Crushed ice is a staple, and the glass made it even more fun to drink. I enjoyed this on a damp January night and look forward to sipping one on the patio in June. The Cardinal Sin screamed out to this ginhead, with complimentary notes of rosewater, lemonade, rosemary and mint. I was tickled to see the words "Julep Menu" on the cocktail list - they don't just serve a standard mint julep - there are several exciting varietals. We were seated at a high table, but the chairs weren't stools - they were fancy cloth dining room chairs, a very nice touch. Ceilings are high, the walls are a beautiful dark turquoise hue, and a black and white image of a river sits high above the open, bustling bar. I had moderate expectations for Four Flocks and Larder, and my dinner there exceeded every single one. It's brand-spanking new and the vision of the owners of Iron Hen Cafe (also in Greensboro). It's that huge white structure advertising several establishments including "Four Flocks and Larder", "Revolution Burger", "the baker and the bean" and the name of the company, "Fresh Local Good". If you haven't heard of it, surely you've driven past it on Freeman Mill Road. If you haven't visited, surely you've heard of it. “We like to say, ‘Brands of a feather flock together,” she said.Ĭomer’s growth plans include stabilizing all of her existing businesses in 2017 and then perhaps opening several other Revolution Burger restaurants in different cities.The Morehead Foundry is all the rage right now in downtown Greensboro. The Public (A large room for private gatherings) That different landscape became the Foundry, which houses seven separate businesses and the Fresh. That this could be done in a different landscape.” So that’s what kind of really got me thinking. Well, behind the scenes that’s Aramark or Sodexo running the show,” she said. “We’ve all seen it in like a mall food court where you go up to a Taco Bell or a KFC.
Last year, a second Iron Hen opened in downtown Asheville while - at the same time - Comer was developing an idea.
Then a desire to be closer to her sister and her sister’s children brought her back to Greensboro where, in 2010, she opened The Iron Hen Café near Fisher Park. Comer would wait tables through high school and college before moving to Atlanta for a few years. “I think Greensboro is changing so dramatically and so quickly, and I wanted to be a part of that,” she told me during a recent visit and tour of the complex.Ĭomer and her twin sister grew up in Asheboro dreaming of one day opening up their own two-story Pizza Hut. One of the four Downtown Greenway entrances is in her parking lot. She was able to build the business after a successful rezoning effort along with a loan from the city and an urban development block grant. One could argue The Morehead Foundry anchors the southern part of Greensboro’s downtown. Her company just launched the Piedmont Triad’s first multiplex food service establishment, The Morehead Foundry, in a 30,000-square-foot building that was a coal and ice factory when it was built back in the 1920s. It’s almost impossible to have a conversation with Lee Comer and not hear her mention one or all four of those words.Ĭomer founded and runs the Fresh. Please look at the time stamp on the story to see when it was last updated.
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