news-record.com

The small space at the corner of South Elm and Lewis streets in downtown Greensboro has seen a lot through the years.

An endless parade of traffic and pedestrians from all walks of life. Street festivals. An economic resurgence of the neighborhood. And a little less than a year ago, a fire.

But owner Ben Roberts never gave up on the space that was home to his restaurant, The Undercurrent, for 10 years. Before the fire, Roberts moved The Undercurrent to more spacious digs at the north end of town last fall.

Last week, he reopened the South Elm Street venue as Table 16 Fine Italian Restaurant (600 S. Elm St., Greensboro; 279-8525).

"There was no way I was going to walk away from this space without leaving it in better shape than it was," Roberts says.

Roberts had considered an Italian restaurant for years. About the time he relocated The Undercurrent, a former employee, Zac Durham, approached him about returning to the fold.

Durham had experience in Italian cuisine because of his previous work — Basil's Trattoria in Greensboro and Union Hall in Charleston, S.C.

The pieces fell into place.

"I always remembered the simplicity of (The Undercurrent)," Durham says. "From the minute I got back, I couldn't stop thinking about it — the intimate setting, the relatively small set of offerings."

Table 16 specializes in Northern Italian-style entrees with fresh, local ingredients.

"We wanted to keep it simple and let the main ingredients stand out," Durham says. "Not to complicate things with the sauce."

Tuscan Onion and Bread Soup ($6), Duck Liver Toscani ($8.50) and Goat Cheese and Beet Salad ($10) start things off.

Table 16 entrees include Fennel Crusted Yellowfin Tuna ($25) in a veal reduction, Linguine and Littleneck Clams ($18) in white wine and Braised Lamb Shank ($24) with exotic mushroom fregola.

Pastas dishes include Spinach and Lemon Carnaroli ($11), Old Mill Polenta ($10) with torched Gorgonzola and roasted chanterelles and Lobster Gnocchi ($24) with leeks.

The lunch menu includes a Yellowfin Tuna Melt ($7.50), Duck Confit Pizza ($13) and the Table 16 "BLT" ($8) with pancetta and basil pesto aioli.

Risotto Pudding ($8), Vanilla Panna Cotta ($7) with seasonal berries and Warm Semolina Cake ($7) round things off.

The wine list offers a large selection of Italian labels and a small selection of familiar favorites.

And what about the name, Table 16? That's probably the most requested table in the restaurant. It's a table for two perched on a small platform by a window overlooking the comings and goings on South Elm Street.

"Everybody wants Table 16," Roberts says, laughing.

Wine tasting benefit

The United Way of Greater Greensboro and the African American Leadership Initiative will hold Wine on Wednesday from 5 to 9 p.m. Aug. 29 at Fleming's Prime Steakhouse and Wine Bar (3342 W. Friendly Ave., Greensboro).

For information and reservations for this benefit to help HIV/AIDS treatment and research, call Calvin Foster at 378-6612.

Men cook for benefit

The Women's Resource Center once again presents Men Can Cook!

The sixth annual fundraiser features samples of signature dishes from dozens of community "chefs."

The popular Cook-Off precedes the event as Chef Ben Roberts of The Undercurrent, Chef Robert Pearse of Cape Fear Fish Market and 2006 winner, Chef Brad Semon of Painted Plate Catering, compete for this year's title.

There will also be a silent auction and a raffle.

The main event is 5 to 7:30 p.m. Sunday at the Regency Room, 203 S. Elm St., Greensboro.
Tickets are $30 for adults and $10 for ages 10 and younger. Tickets are $50 for the Cook-Off and main event.

For more information and tickets, call the Women's Resource Center at 275-6090 or visit http://www.womenscentergso.org.

English beer tasting

The Press (301 Martin Luther King Jr. Drive, Greensboro) is holding an English beer tasting from 7 to 9 p.m. Aug. 29.

Cost is $15. Call to 333-3190 to reserve a space.

Smoothie shop opens

Fresh Day (4925 W. Market St., Suite 1135, Greensboro; 235-2665) is serving fruit drinks and smoothies at the food court of FantaCity International Mall.

Owner Joshua Kim says they use only healthy, fresh fruit for exotic nonfat yogurt smoothies ($3.95 small, $4.50 large) such as Orange, Cranberry and Strawberry.

Fruit tea lattes, such as Green or Raspberry, and hot tea and coffee are also available.

Fresh Day offers a selection of fruit tarts, cheesecake and teas.

Hours are 11 a.m. to 8 p.m. Monday through Saturday.

Have restaurant news for Short Orders? Contact Carl Wilson at 373-7145 or cwilson@news-record.com.