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News & Record, Greensboro, N.C., Carl Wilson column [News & Record, Greensboro, N.C.](News & Record (Greensboro, NC) Via Acquire Media NewsEdge) Oct. 13--It seems everyone has a story about Darryl's. With its rustic exterior and eclectic interior filled with whimsical antiques, the chain of restaurants blazed a trail for other nostalgic-themed restaurants to come. At its height in the early 1980s, lots of people shared special occasions and good times over plates of the restaurant's succulent ribs and cold beer. But by the 1990s, the Darryl's brand started to wane, and eventually a restaurant at 3300 High Point Road in Greensboro became the sole remaining Darryl's. About 500 of Darryl's diehard fans turned out Sunday for the opening of Darryl's Wood Fired Grill (294-1781; www.darrylswoodfiredgrill.com) at 3300 High Point Road. Real estate developer William "Marty" Kotis III reopened the restaurant after a $2 million renovation. "People are not sure if it's new or if it's old," Kotis says. Aside from the large outdoor patios and improved facade of the restaurant, it's hard to tell where the old ends and the new begins. The rambling three level restaurant still retains the eclectic charm of the old days, with the caged elevator seats, the opera box seat with a commanding view of the restaurant and the whimsical Ferris Wheel seat suspended over the restaurant's bar. The popular jail room has doubled in size and patrons can have a photo taken in front of a height measurement wall as if in a police line-up. But some things are obviously different. The old atrium is gone, replaced by a room reminiscent of an old movie house, complete with a 106-inch drop-down screen. The room, which seats about 60, is equipped with a computer video projector and wireless mike and can be reserved for business meetings or parties. And the entire first floor of the restaurant is wheelchair accessible, including the bar. Darryl's Wood Fired Grill owes a great deal to food service industry veterans Scott Harrelson, Jeff Blakely and Jim Slowin, formerly of Quaintaince-Weaver and Refs. The restaurant offers some high-tech advantages as well, such as the business bar that is equipped with Wi-Fi and hidden ports for the traveler looking for a spot to plug in and have a bite. While waiting to be notified of a seat with hand-held cell devices, diners can enjoy a cocktail by the patio bonfire or watch Darryl's Television, featuring video tours of the old Guilford grist mill and regional breweries. Darryl's joins a handful of other Greensboro restaurants to offer reservations through OpenTable (www.opentable.com), an online reservation site. And menu and drink preferences can be stored in a database creating a customer profile for future visits. The Snack Attack ($11.95), a Darryl's original featuring bacon and cheddar potato skins, stuffed mushrooms and wings, is one of the items making a return. Others include Darryl's homemade crackers, the restaurant's signature Lasagna ($10.95), baked potato soup ($3.95), Tennessee Black Jack Chicken ($11.95), Blackened Prime Rib Sandwich ($9.95) and, of course, the ribs ($16.95 for a three-way sampler). But quite a few menu items are making a debut at Darryl's Wood Fired Grill. Dishes like Shrimp and Grits ($9.45), Southern Fried Catfish ($11.45), Smoked Pulled Pork sandwich ($7.95), Barbecued Half Chicken ($10.95) and Carolina Burger take a distinctly Southern detour. Add a cold bottled beverage, such as RC, Sun Drop or Nehi Peach, and it's a trip down memory lane. Grilled Wild Salmon ($13.95), Southwest Chicken Wrap ($7.95), the certified Angus Reserve Burger ($11.95) and a selection of Angus steaks are the heart of Darryl's, grilled over a hickory wood fire by Lenwood "Fleet" Hargrove who has been with Darryl's for 25 years. Lunch includes smaller portions of many dinner favorites and range from $6.99 for Texas Roadrunner Chicken to $11.99 for a six-ounce sirloin. Darryl's makes a point not to overlook the smallest customers. A kid's menu features easy-to-choose-from photos of nine items with an average price of $5.50. Designated wait staff roam the restaurant paying particular attention to children's dining experiences in a concept Kotis calls the Kid's Program. The restaurant offers 24 wines by the glass (many chosen by local sommelier Julia Schiavone), 24 tap beers and 36 labels of bottled beer, as well as wine and beer flights. In addition to the outdoor bonfire waiting area, Darryl's offers a sister dining patio complete with bonfire and a heated gazebo patio with it's own bar. And the restaurant has allocated four parking spaces for take out orders. The restaurant has certainly come a long way since the early 1970s, when Darryl Davis and Charles Winston joined North Carolina restaurant giant Thad Eure Jr. to convert a Pizza Inn into the first Darryl's restaurant. A book on the history of Darryl's by local writer and blogger Dena Harris is due out by the end of the year. Still, there's enough of the old Darryl's left in the wood and brick to give fans what they've been missing. Hours are 11 a.m.-11 p.m. Sunday through Thursday, 11 a.m.-1 a.m. Friday and Saturday. Kotis has now set his sights on bringing back Hey Mon, a restaurant featuring Caribbean cuisine, opening sometime in 2011. New concept replaces old Gone is Rockola at 1600 Battleground Ave. in Greensboro. In it's place will be Kick Back Jack's. "The concept has gotten old, out of date," says Tom Mincher Sr. of Battleground Restaurant Group, the Greensboro-based owner of Rockola and Kick Back Jack's. "We created Kick Back Jack's to be more contemporary." The family-friendly sports restaurant concept features wings, steaks, salads, grilled salmon and homemade pizza. Locations in Garner and Danville, Va., have had similar conversions. "The two we've done have done very well," says Mincher. Mincher said the Greensboro location will nearly double in size and is expected to open in early November. Deli anniversary New York Deli and Pastry Restaurant (540-1645 ; www.nydeliandpastry.com) has come a long way since humble beginnings next to a convenience store. The restaurant is celebrating five years at 3724-C Battleground Ave . in Greensboro with new entrees such as a Tilapia Reuben ($8.95), Chicken Teriyaki Stir Fry ($9.95) and Grilled Salmon and vodka sauce over fettucine ($13.95). In addition to all of the traditional New York-style deli sandwiches and sides, the restaurant is offering a $4.95 lunch special from 11 a.m. to 2:30 p.m. on weekdays, including a roast beef sandwich, chicken salad or egg salad sandwiches. The restaurant's pastry chef offers apple pie, orange-flavored cream puffs and four cheesecakes each day, including pumpkin. New York Deli is open for breakfast, lunch and dinner -- 11 a.m.-9 p.m. Monday through Friday, 8 a.m.-9 p.m. Saturday and 8 a.m.-8 p.m. Sunday. All-you-can-eat pancakes Through Oct. 31, IHOP is offering all-you-can-eat pancakes with the purchase of a $4.99 combination platter that includes eggs and hash browns. A little extra will get you sausage links, bacon or ham. Kids can get a Scary Face Pancake with a whipped topping mouth and strawberry nose. The pancake comes with Oreo cookies and candy corn on the side to allow for additional creativity. From 7 a.m. to 10 p.m. Oct. 29, the Scary Face Pancake is free for ages 12 and younger. To find one of the 10 Triad IHOP locations, visit www.ihop.com. Tuesday night chicken Tuesday night is chicken night at Lucky 32 (1421 Westover Terrace ; 370-0707). From 4 p.m. until it's gone, traditional skillet-fried chicken, mashed potatoes, giblet gravy, collard greens and corn bread is available for $17. Local acoustic artist Laurelyn Dossett performs tunes from 6:30 to 9:30 p.m.Tuesday. Contact Carl Wilson at 373-7145 or [email protected] To see more of the News & Record or to subscribe to the newspaper, go to http://www.news-record.com. Copyright (c) 2010, News & Record, Greensboro, N.C. Distributed by McClatchy-Tribune Information Services. For more information about the content services offered by McClatchy-Tribune Information Services (MCT), visit www.mctinfoservices.com, e-mail [email protected], or call 866-280-5210 (outside the United States, call +1 312-222-4544) |