It’s more than putting out a dish. More than satisfying a hunger. More than avoiding a dirty kitchen. Every piece of LaRue has been built for the experience, and enjoying the food is just the beginning.
French for “the street” La Rue’s Owner and Chef Trey Bell has actually given the nomenclature as an ode to his wife. You’ll find out the entire story, however, upon walking in the restaurant. Bell and his staff employ a genuine welcoming to literally every person who enters. Transparency in the food industry is becoming a stipulation and having an owner and staff who want to get to know their customers and more importantly, who want to be as open as possible with themselves is vital.
When you work with the best ingredients, what’s to hide? Fresh is the standard, as Bell will point out the one small freezer in LaRue is only because they have started making ice cream. No buying in bulk, no prepackaging, no simple ingredients that can’t be found locally, no waste and even.. no gluten. Striving to serve all possible, the menu is designed with allergies in mind. Enjoy the best piece of crispy banana cornbread you’ve ever had and don’t think twice about the ingredients. Even the reductions and sauces used in the recipes are prepared using gluten-free components.
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| Banana Cornbread |
Bell and his staff are progressive in their style and manner. The menu changes every month based on seasonal and available ingredients along with ideas pitched by the sous chefs. Truly a collaborative effort, Bell even holds a tasting dinner for friends asking for feedback and suggestions. Not a whole lot chefs work this way, especially those skilled in French cuisine. It is obvious that the team works hard, constantly changing recipes and looking to be better, a magnifique treat for those looking for high quality food executed divinely.
For instance, the sweet, maple Cheshire pork is paired with ‘life changing’ Parisienne potatoes, as one guest put it. Then on a spicier side there is Elk with a strong, flavor-packed whiskey-mustard sauce. As impressive as the main proteins are, Bell is able to make simple side veggies the real staple. The freshness is apparent, but to go above and beyond, Bell tends to forage the mushrooms, roots and other vegetables himself out on farms in Summerfield.
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| Cheshire Pork with 'life changing' Parisienne Potatoes |
Like many of the downtown restaurants, the space LaRue works with is quite limited. The narrow building makes you feel squished, but a relaxing ambiance makes up for the space. An outside patio area offers more room when the weather is approving. The interior design itself is a little confusing, a contemporary feel meets notes of antiquity. Yet again, LaRue’s personality shines through. The tables were built by the manager, the wood paneling was found and put back to use, and the kitchen is open, once again adding to their transparency. Guests can sit at the sushi-like bar and watch their meals be prepared and perfected. And if you stay late enough, you can enjoy very unique cocktails with an authentic Korean pho noodle bar.
LaRue does not have an extensive menu, it has a well-crafted one. American cuisine doesn't need more options, it needs better options. Bell has captured just that, a list of dishes with purpose, taste and even though most are smaller than expected, still enough to leave you feeling satisfied. The unusual cocktails (one had oil in it) are paired with each dish and truly complement the food. The wine and beer list does, however, give lots of choices. The wine is high-quality as well, as all good food deserves to be enjoyed with, though I found the bottle wine $20 over-priced.
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| Halibut |
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| Elk Ribeye |
313 S Greene St.
Greensboro, NC 27401
336.252.2253
Hours:
MTW: 12 p.m. - 10 p.m.
RFS: 12 p.m. - 10 p.m. Late Night: 10:30 p.m. - 12 a.m.
SUN: 12 p.m. - 4 p.m. Bloody Mary Bar and Finger Food
