news-record.com

Fans of Mel will no longer have to drive from Greensboro to Winston-Salem to get a slice of pizza. Mellow Mushroom (609 S. Elm St., Greensboro; 235-2840; www.mellowmushroom.com/greensboro) has now opened in downtown Greensboro.

The franchise, located in the former TwoArtChicks space, is owned by Jim and Cindy Waters, and with its opening, the chain has come a long ways from the pie shop of the early 1970s. The new restaurant is an eclectically sophisticated showcase of contemporary design.

Waters had been looking for a suitable location in Greensboro for some time. Then one day in May, while shopping for a Mother's Day gift in TwoArtChicks, he considered the space for a restaurant.

"I thought it was the perfect place," Waters says. "When I got home, I went on the Internet and found out it was actually for sale."

The karma seemed right. The building is in a segment of Old Greensboro that is home to art galleries, antique shops and boutiques -- not unlike Waters' Winston-Salem restaurant just around the corner from the Downtown Arts District.

"We like being a part of the art community," he says.

And architecturally, the building, the former home of Gate City Auto Parts, is a gem from yesteryear with a vaulted ceiling and warehouse windows opening on a large space that inspired Waters to go with a cathedral theme. With the help of architects Halbert Jones and Walter Robbs and interior designer Dottie Northup (who also crafted the look of the Winston-Salem restaurant), Waters transformed the interior into bohemian reverence with faux buttresses of steel mesh, an eclectic assortment of vintage chandeliers suspended from high above and even an antique wooden pulpit that serves as a hostess station. But the highlight of the design has to be the large windows, each one a stained glass work of psychedelic flora and celestial objects created by artists David and Veronica Bennett.

He calls the look "urban adult." The restaurant is generally laid back with tables, booths covered in printed industrial velvet and a bar of stone veneer offering 32 draft beers.

But Mellow Mushroom still turns out the gourmet pizzas fans expect, including Magical Mystery Tour ($12.25 for a small to $22.50 for a large) with pesto, portobello mushrooms, feta cheese and jalapenos; the Funky Q Chicken ($11.50-$22) with barbecue chicken and caramelized onions; Philosopher's Pie ($12.25-$22.50) with steak, artichoke hearts and feta; Kosmic Karma ($12.25-$22.50) with sun-dried tomatoes, spinach and feta; and the Mega Veggie ($12.75-$23.25).

Or build your own with four bases, seven cheeses and dozens of toppings.

Mellow Mushroom offers hoagies, most at $4.50 for a half and $7.25 for a whole, that include deli-style options such as the vegetarian Capri with pesto mayonnaise and "spring mix," the Italian and the Avocado with melted Provolone and sprinkled with lemon juice. Grilled hoagies include Irv's Sausage and Peppers, Chicken Parmesan, Jerk Chicken and vegetarian grilled Tempeh.

Munchies (including a soup of the day), salads (including build your own) and calzones round things off.

Waters plans to offer outdoor seating beneath the vintage Gate City neon sign.

"We've always appreciated being in a bohemian location," Waters says, "a place where people are willing to go across the tracks to get to it."

And Mellow Mushroom is south of the tracks from what has become a vibrant downtown scene in Greensboro.

Hours are 11 a.m. to 10 p.m. Sunday through Wednesday and 11 a.m. to midnight Thursday through Saturday.

High Point gets wine shop

High Point has a new wine shop. The Vino Shoppe (3800 Tinsley Ave., Suite 103, High Point; 885-0081) has opened at N.C. 68 and Wendover Avenue.

The shop, owned by David and Tish Miceli, offers wines of small wineries from around the world, including North Carolina and Virginia.

"Wine is a hobby of ours," Tish Miceli says. "We enjoyed ... experiencing different wineries and festivals."

It is the relatively unknown wineries that inspired the Micelis to open the shop, something they thought they might do later, after retirement.

"We really thought the time is right in this area (north High Point)," Miceli says. "We know people want to have a place where you can come in and try new wines, to talk to somebody."

Most selections are priced from $8 to $25. Some selections are available by the glass, and a wine tasting, featuring two selections, is held daily. Weekend wine tastings include food and a glass. For now, the tastings are free, but after the grand opening, planned Jan. 9 and 10, a fee will be charged for weekend tastings.

Shop hours are noon to 8 p.m. Monday through Thursday and noon to 9 p.m. Friday and Saturday.

Restaurant holds benefit

Noble's Restaurant (101 S. Main St., High Point) is hosting a fundraiser for High Point Museum from 6 to 9 p.m. Jan. 2.

The benefit, Good Luck and Greenbacks, opens High Point's Sesquicentennial with live jazz by Wally West, a raffle and a traditional New Year's menu of pork, collard greens, black-eye peas and corn bread. Cost is $30. Call the museum at 885-1859.

Budget menu offered

Bistro Sofia (616 Dolley Madison Road, Greensboro; www.bistrosofia.com) is offering a prix-fix menu.

The three-course menu is priced, appropriately, at $20.09 and features items such as homemade country pate, Roasted Butternut Squash and Basil Ricotta Lasagna, roasted chicken and Warm Semolina Apple Cake.

The menu is available from 5 to 10 p.m. Tuesday through Saturday and 5 to 9 p.m. Sunday during January. Call 855-1313 for reservations.

Dining early for a bargain

Carmine's Italian Restaurant and Lounge (113 S. Elm St., Greensboro; 370-1311) is offering an early evening dinner special until 8 p.m.

For $9.99, choose lasagna, fresh pasta and meatballs, chicken parmigiana or marsala or lemon caper talapia.

Winter menu

The Bistro (5710-M High Point Road, Greensboro; 294-4610) has a winter menu that includes Baked Brie With Raspberry Compote ($9), The Bistro Salad ($6) with goat cheese and apricots, bourbon and honey-glazed pork loin ($18) over mashed potatoes; pan-seared scallops ($23) over cous cous; and blackened Swai ($19), a type of catfish, over jalapeno and crab polenta.

The Bistro also offers vegetarian dishes created to order.

Contact Carl Wilson at 373-7145 or cwilson@news-record.com