Nearby points of interest
Nearby points of interest
About Undercurrent Restaurant
Owners, Susan and Ben Roberts partnered up with brothers Wes and Chris Wheeler in 2015 and we invite you to enjoy our Contemporary American Cuisine where we utilize Classical French cooking techniques with global influences.
Our beverage program includes a full bar, wonderful local craft beers, and a 150 bottle wine list with 50+ wines by the glass for which Undercurrent has been recognized by both Wine Spectator and Wine Enthusiast. We have been rated consistently tops in our class of restaurants.
The ambiance is truly one of the nicest in the area with ample space for you while dining. We now have a truly fabulous patio area. We seat our patio on a "first come first served basis".
A comfortable bar area is available for dining from our full menu or to begin or end your dining experience with us.
Please join us and let the capable staff at Undercurrent make your lunch or dinner a wonderful experience.
From ALL the staff here at Undercurrent
Greensboro, NC 27401
Hours of Operation:
Lunch hours are Monday – Friday from 11:30AM to 2PM
Dinner hours Monday-Wednesday from 5:30PM to 9PM
Sunday Brunch from 11AM to 2:30PM
Bar hours are 4PM to 9:30PM
Thursday-Saturday from 5:30PM to 9:30PM
Lindsey and Green Streets
$31 to $50
AMEX, MasterCard, Visa
We can but we look at each catering job as to whether we can or can not accommodate.
Plenty of on-street parking. Available parking after 5pm at the Sun Trust building's parking lot across Battleground Ave.
Private Party Facilities:
Undercurrent, a Piedmont Triad favorite for its New American Cuisine, offers some of the best private dining fare in the city of Greensboro. We have exemplary private dining for the most discerning of palates and work with all different budget levels.
Private Party Contact:
Ben Roberts, owner: (336) 370-1266
Banquet, Bar Dining, Bar/Lounge, Beer, BYO Wine, Corkage Fee, Counter Seating, Farm to Table, Full Bar, Gluten-free Menu, Non-Smoking, Outdoor dining, Private Room, Takeout, View, Wheelchair Access, Wine
Special Events & Promotions:
Sign up for our newsletter to find our all of the many special events we put on here at Undercurrent. www.undercurrentrestaurant.com
Undercurrent Restaurant Ratings and Reviews
Great service with great food. All of the courses were made with care and tasted fantastic. No one rushes through dinner or even sitting at the bar for a drink. Get in now. When the new hotel, condos and apartments are finished this place will need a bigger building. My fourth time here and like a good wine it gets better with age.
The food was flavorless and disappointing, even the desserts, which lacked richness and taste.
The clam chowder was flavorless and I'm not sure there were any clams in it. Certainly little to no clam flavor. The entrees were no better. The service was well-meaning, but not very helpful. Not recommended.
Undercurrent was the first fine restaurant we enjoyed in Sept. 2012, as we were considering relocating to Greensboro from Rochester MI. We were fortunate to have found them, thanks to the Marriott Hotel staff. We were fortunate, also to have found an excellent home in the Sedgefield area. Greensboro was an excellent choice for us. Undercurrent continues to excell over time, as well as their wine list does. It’s always a most pleasant experience.
Kari & Ron Gaffé
Enjoyed the atmosphere and the friendly, attentive staff. Did not like the mirror behind our table. Felt it was distracting to look at myself or my dates backside during our meal. Otherwise, was a very pleasant experience.
Food was outstanding and the waitress recommended a very good white wine.
Ate lunch there on a weekday and enjoyed it very much. My wife and I each got soup (the mushroom was our favorite). She got a chicken salad, which had plenty of chicken (way more chicken than Panera and better flavor). I had the BBQ sandwich, which was awesome. Nice atmosphere and good service
We were there for a special birthday dinner. The noise level was perfect—we could hear ourselves talk. The food was delicious and very special. Each person had a different dish and loved it. I had the trout and it was some of the best ever. Appetizers and desserts were great. A wonderful dinner for a special occasion!
You know how duck ordered often disappoints? Not here. Fabulous. Artichoke crostini of some sort also fabulous. Friends' fish dishes perfectly good. The chef clearly has a good confident hand in creativity, and all ingredients fresh fresh fresh and usually local. If I lived here I'd go regularly
We have eaten at the undercurrent restaurant many many times and on previous occasions we came away excited , challenged ( unique ingredients and preparation style ) and completely satisfied with all aspects of the meal and service . On this occasion everything was perfect, the wine, the unique wine list that was prepared recently and all of the food except the bison . The bison was remarkable only because of its lack of taste and toughness. Unfortunately the uniqueness of having bison on the menu did not come close to compensating for this disappointing dish . If you closed your eyes and took a bite of the bison and concentrated very hard on what messages your taste buds were receiving the only message you would have gotten would have been an SOS . Ok , that was a cheap shot- but seriously bison is a tough and bland meat to cook . Unless you are going to cook it SousVide for 12 hours it will be tough . As the chef at -high plains bison - is quick to point out in a recent blog post on the subject - bison isn't just Wooly beef and it can't be cooked so as to bring out it's true flavor with traditional culinary techniques such as roasting or grilling. Ok enough - we now know that the bison wasn't hunted to the edge of extinction because of it's meat it was the fur that got them there.
The service was wonderful - a new lady that has only been there about 8 months - very smart - great interpersonal skills - her name is Melanie - ask to be seated in her section you won't be disappointed- unless you go with "wooly beef " of course .
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