Monthly Archives: January 2016

foodie b’eat: Why We Love (to eat in) Lindley Park

Last week, in YES! Weekly, we took you on a little wee sized food crawl through one of the most iconic and adorable neighborhoods in Greensboro that is oh #sogso!

READ HERE why we love Lindley Park. Especially eating there, because…well because of ALL of it.


This is my idea of eating healthy at Emma Key’s. Stan’s Salad with Organic Greens, Two Cheddar Cheese Angus Steak Burgers, Tomatoes, Pimento Cheese, Grilled Onions, Tabasco Ketchup



Burger Warfare: Strikes A Balance Between Good Food & Entertainment


This is an expanded version of the same story that ran in YES! Weekly on January 6.

When you enter Burger Warfare, you’re immediately struck by the “futuristic” military theme as the name implies. Actually it happens before you enter with the artillery-clad robotic looking sculpture that greets you outside. Inside, there’s military inspired artwork, digital camo throughout, industrial lighting, dining chairs made out of Humvee seats and even military videos in the bathrooms.  It’s pretty manly, but in a sexy, military dude kind of way that won’t be off-putting to the ladies.  Occasionally, throughout your tour, you’ll hear helicopters and military jets soaring “overhead.”  You feel positively embedded.

So we set up camp at our table in our very sturdy seats and started perusing the “food classifications.” Lots of burgers, sandwiches, salads and appetizers and a plethora of shakes made with BW’s homemade custard. I just love custard—way more than ice cream.  If you’ve never had it, give it a try. If you like “adult milkshakes” be sure to check out the Shake & Awe section of menu where you can choose from a spiritous variety of shakes like Fireball and Kahlua and whipped vodka.

Mr. foodie took immediate action and ordered a round of appetizers of Cheese Planks (mozzarella sticks with marinara sauce) and Bot Tots loaded with chili and cheese. Burger Warfare is kind of famous for their Bot Tots, so just assume you will be ordering them. They are terrific with a side of their Warfare Sauce, which is kind of like a comeback sauce or “special sauce.” Even if your tots are loaded, you’re going to dip them into this sweet and tangy sauce made with sweet red chili peppers. It’s that good.



The Fort Bragg was the must-try for me. Double Certified Angus Beef patty cooked to my choosing, with pimento cheese, onions, chorizo chili, coleslaw, and beer mustard using sister brewery Pig Pounder’s Boar Brown. I’m not going to say I could taste every element (I’d have enjoyed a bit more pimento cheese) but it was hearty and satisfying and a great riff on a Carolina Burger (with a touch of Dirty South with that pimento cheese thrown in).


Mr. foodie ordered the Cuban Missile Crisis which loads some chorizo between 2 CAB patties, topped with Paprika Mojos sauce, shoe string potatoes (!!) and grilled onions. Huge. Messy. And devoured. My children aren’t keen on burgers (because who knows why) so they opted for chicken tenders and a side of bot tots. What can we say? They were good. They ate them. But the burgers are the way to go.


You can even turn your burger bunless and wrap it in lettuce or substitute your beef for turkey, chicken or black bean. Why would you, I ask?

Of course with such temptations as milkshakes to go along with our burgers, we went all in. Kids got their choice for a modest $1.50 and we decided to split a shake from the bar. We created our own with bourbon, Frangelica and Kahlua. It came in a tall, slim mug and it was delicious. After that, we surrendered to utter fullness.


Burger Warfare strikes a balance of great food and entertainment. The robotic sculptures in three corners of the building talk back and forth with one another and threaten the patrons with confiscating their tots. If you are paying close attention, you may even recognize them. They’re dressed up in all kinds of get-ups. Here’s a hint: Opponent 1 is named RDMD, he has red and yellow sideways arches, Opponent 2- WND, swirls and freckles, , Opponent 3- wears a crown and stockings– a tip of the hat to the “Burger Wars” that started it all. And the ruler of all of them, AWE. He’s out front with a QR code on his launcher and Burger spelled in “alien type letters.” A tip of the hat to the burger wars that started it all. But really as far as BW is concerned, there’s no comparison.





Burger Warfare is definitely an expandable and even franchise-able concept. Of all developer Marty Kotis’ properties, I think it is certainly the one that is most universally appealing to young and old, and marches to the drumbeat of those that call themselves patriots or happen to have an affinity for the military. It’s a great addition to Kick Ass Concepts’ line of restaurants which include Darryl’s Woodfired Grill, The Marshall Free House, Pig Pounder Brewery & Tap Room and a few more in the hopper.  What makes a great restaurant is a good ambiance and great food and Burger Warfare has both. Marty Kotis shared with us what’s to come in the future. A beer garden downtown with a savory biscuit concept; a Caribbean/Seafood concept for the old Ham’s lakeside location that was recently purchased; and an Argentine/Spanish concept known behind the Village Tavern off Westridge Road, in Greensboro. And he confirms that he’s definitely working on expanding Darryl’s and Burger Warfare to other cities.

And you heard it here first!

Now, march to Burger Warfare, foodies!

Burger Warfare 
1209 Battleground Avenue, Greensboro

Your Restaurant Resolution List

Hey, foodies!

As we strike out in this New Year (can you believe it??) we wanted to share with you some really fun and different eateries that deserve your business in 2016. So let’s make some resolutions, shall we?

  • I will eat LOCAL as much as possible. Even coffee. You heard me, you Buckies addicts.
  • I will read triadfoodies every time I get a post!
  • And I will comment because engagement is good!
  • I will read YES! Weekly to get some of the other food news that might not make it to triadfoodies.
  • So, begin HERE. The list. And we’ll be posting again soon. Because MY resolution is to do better about posting 🙂

Happy New Year!

Read CHOW here! 


Resolution: I’ll have a London Fog Latte at least once while it’s cold.

foodie b’eat: WP Kitchen + Bar

Don’t you wish all restaurants that decided to change concepts could do so within 5 days time? That’s what happened with Wolfgang Puck’s Pizza Bar location in Friendly Center.

The pizza bar quietly closed earlier this week with the promise of an new concept right on its heels. And how! It’s open officially as the new WP Kitchen + Bar.

While there’s still pizza to enjoy and a pretty great bar too, the new WP Kitchen + Bar features a more rounded global menu featuring Free Range Chicken Wings with Chili Glaze, Steamed PEI Mussels in a garlic, wine and tomato sauce, spaghetti with meatballs, and true to their mission of sourcing locally, North Carolina trout with cilantro mint relish and fresh lemon. We love our local restaurants here. And this is one of the few “chain” restaurants that get a hat tip from us, mainly because WP restaurants act like a local place because they have a strong list of local producers and purveyors. Plus Greensboro native, Joe Essa, is President of Wolfgang Puck Worldwide and one of the main reasons WP Kitchen + Bar found a home in the Gate City. 

WP Kitchen &+ Bar is located at 607 Green Valley Road in Greensboro. Here’s the official press release. 


Chef and Restaurateur Wolfgang Puck Opens Newest Concept WP Kitchen + Bar in Greensboro, North Carolina

 Greensboro, N.C., January 8, 2016 – Today chef and restaurateur Wolfgang Puck introduces his newest restaurant concept, WP Kitchen + Bar to the city of Greensboro. This is the second domestic location of the concept behind Palm Desert, C.A., and is situated in the former Wolfgang Puck Pizza Bar location.

 “We are excited to introduce our newest restaurant concept WP Kitchen + Bar to the city of Greensboro,” said Wolfgang Puck. “We’ve kept several favorites on the menu and added a number of seasonal and healthy options, all of which can be shared with the entire table or enjoyed on their own.  I hope you enjoy!”


Drawing inspiration from how the acclaimed chef and restaurateur entertains at home with family and friends, WP Kitchen + Bar boasts Wolfgang’s globally-influenced cuisine in an approachable, family-style format. Wolfgang has appointed Robert Morrison as the Chef de Cuisine of the restaurant. Morrison began his tenure with the Wolfgang Puck family in 2014 when he joined the team at Wolfgang Puck Pizza Bar in Charlotte, North Carolina, and has been with the family ever since.

 For lunch and dinner guests can enjoy a seasonal selection of soups, salads and share plates such as the Free Range Chicken Wings with a chili glaze; a Kale and Spinach Salad with goat cheese and a citrus vinaigrette, and Steamed Prince Edward Island Mussels with fresh garlic, white wine, spicy tomato and grilled sourdough. Larger entrees include a range of house-made pizzas, pastas and proteins. Some highlights include Wolfgang’s classic Margarita Pizza with San Marzano tomato sauce, fresh mozzarella and basil; Handmade Spaghetti with a tomato-basil-garlic sauce and fresh parmesan, and a grilled North Carolina Rainbow Trout with cilantro mint relish and grilled lemon. Larger proteins such as the Brick Chicken “Calabrese” with charred shishito peppers, cipollini onion and cherry tomato and the Grilled Flat Iron “steak frites” with garlic herb butter and house-made steak sauce, can all be enjoyed on their own or shared family-style with the table.

 Together, Wolfgang and Corporate Pastry Chef Kamel Guechida developed a dessert menu for Greensboro that illustrates their combined expertise in French technique, and love for a classic end to any meal. Highlights include the Salted Caramel Pudding with crème fraiche whipped cream and brown sugar; a Molten Chocolate Cake with chocolate ice cream, and a rotating selection of seasonal ice creams.

 Complementing the menu is an eclectic offering of wines by the glass and full bottle, local craft beers and handcrafted cocktails. Signature cocktails include the Gate City Sour with bourbon, maple syrup, sage and lemon and the Kashmir with gin, black peppercorn and grapefruit.  Those looking for a hydrating, non-alcoholic option can chose from a rotating selection of “mocktails” such as the Cherry Sunrise with cherry juice, pineapple and lemon or the Ginger-Lime Iced Tea with house made ginger syrup and lime.

 WP Kitchen + Bar is located at 607 Green Valley Road in Greensboro. The restaurant is open for lunch and dinner from 11AM-9PM Sunday-Monday, 11AM – 10PM Tuesday – Thursday, 11AM – 11PM Friday & Saturday. For additional details please contact the restaurant at 336.854.0303, or visit