The Table On Elm (336-542-0935; has opened at 227 S. Elm St. in Greensboro.

The bakery is a retail outlet for The Table Farmhouse, a restaurant and bakery at 139 S. Church St. in Asheboro.

The location of the new bakery is familiar to many as two previous bakeries: Simple Kneads and Loaf.

“We’re not Loaf. We’re not Simple Kneads. We’re going to provide something different,” said Dustie Gregson, owner of The Table Farmhouse.

Gregson opened The Table Farmhouse over two years ago in a historic building in downtown Asheboro — a building she says she fell instantly in love with and, along with her family, put a great deal of her own time and resources into.

The restaurant is known for its sandwiches on freshly-baked European-style bread, soups and salads, breakfast pastries and espressos.

Gregson insists she is not moving her restaurant to Greensboro. Her heart is firmly rooted in Randolph County. But, she says they outgrew the kitchen in Asheboro and began exploring the possibility of opening a commissary in Greensboro.

After taking a look at the alleyway space in downtown Greensboro, she realized what a unique spot it is and said to herself, “This has got to be a bakery.”

“It has the same feel as what we did in Asheboro,” said Gregson. “It’s just a quaint little spot.”

Bakers have been baking breads for the restaurant out of the Greensboro space for several months.

“I’m so excited to have this space for our bakers,” Gregson said. “I think they’ll grow here.”

Once Gregson decided to reopen the bakery as a retail shop, she spent weeks giving the space a contemporary, yet homespun, facelift with fresh paint, lighting and furnishings. Gregson has a background in design and the furniture industry.

A large painting of a lamb, created by Gregson’s sister, greets customers.

“I feel at home already,” said Gregson. “It just feels right.”

The shop offers freshly-baked breads, pastries, muffins and cakes and tortes by the slice.

There also is hot tea, smoothies, coffee and espresso drinks.

Check the cooler for “Tablefare” such as breakfast items like yogurt parfaits and mini quiches, and lunch items like salads and sandwiches.

Bulk items such as smoked Gouda, hummus and house dressings are yet to come.

Tasty surprises can be found in almost every corner of the shop such as salami from Giacomo’s, Ashe County butter, varietal honey, fresh kettle chips and gourmet bottled beverages.

For now, the shop’s hours are 7 a.m. to 3 p.m. Tuesday and Wednesday, 7 a.m. to 6 p.m. Thursday and Friday, and 7:30 a.m. to 3 p.m. Saturday. But Gregson says they’ll likely change with demand.

Frozen daiquiri bar

Greensboro is getting a Wet Willies.

It will open at 120 Barnhardt St. in the space formerly Spice Cantina.

Spice Cantina closed early this year. The building and the adjacent parking lot, which are part of the The Railyard complex, were sold.

Wrenchel Stokes, a Greensboro real estate agent who co-owned the property with Momentum Development Partners, confirmed the sale to an unidentified Atlanta-based company.

The Worx restaurant, also part of The Railyard complex, was not a part of the sale. It continues to operate as usual.

Stokes says he will now lease the building he formerly owned and open Wet Willies, a franchise that he was awarded in January.

Wet Willies ( is a Savannah, Ga.,-based chain of bars specializing in nearly a dozen flavors of frozen daiquiris dispensed by bartenders from a rainbow of chilled mixing machines. It’s like a frozen yogurt bar on steroids.

The bars also offers pub fare like burgers, sandwiches, wraps and appetizers.

Stokes thinks the concept will be a good fit for downtown Greensboro.

“We’re beginning to be a progressive town. And it’s a college town,” said Stokes.

Stokes says Wet Willies will be open by mid-summer.

Natty’s is giving back

Natty Greene’s Brewing Co. (345 S. Elm St.; 336-274-1373) in Greensboro has started Good Works Wednesday in which the restaurant will donate 10 percent of all sales each Wednesday to a featured nonprofit.

Last week, Natty’s helped out United Way of Greater Greensboro.

Stop by Natty’s today to benefit the American Cancer Society.

If you’re interested in being a featured nonprofit, contact Doug Boxley, director of pub operations, at douglasboxley@natty

Natty’s is open 11 a.m. to midnight daily.

New menu

Table 16 (600 S. Elm St.; 336-279-8525) in Greensboro has a new seasonal menu that features items like Colossal Crab and Passionfruit ($15), Catfish and Country Ham, ($16), “Buffalo” Style Ostrich ($15), Chicken Breast and Parmesan ($17) and Cowboy Rib Eye ($28).

Some sandwiches include Buck Breast Ruben ($9), Pimento Cheeseburger ($10) and Eggplant Muffaletta ($8).

On Wednesday, Friday and Saturday, weather permitting, the restaurant rolls out its 5-foot grill to dish up some upscale street food-to-go like seafood, gumbo and sandwiches — all priced at $6.

Free Hawaiian ice

Kona Ice will give away free cups of tropical shaved ice 1 to 3 p.m. Monday.

You can find the trucks at the Greensboro Area Convention and Visitors Bureau at 2411 W. Gate City Blvd. in Greensboro and Jamestown Town Hall at 301 E. Main St. in Jamestown.

Chain items

  • McAlister’s Deli ( has added the West Coast Banh Mi sandwich to its menu that features pulled pork, jalapenos, pickled vegetables, cilantro, Sriracha mayonnaise and cilantro-lime marinated greens and cucumbers. It is available through June 28.
  • Reel in a deal with Long John Silvers’ ( Reel Deal Box with a choice of two Alaskan whitefish filets, two chicken tenders or a whitefish filet and three shrimp. Cost is $5 and each box includes fries, hushpuppies, chocolate chip cookie and drink. It is available through May 23.
  • Wendy’s ( has introduced the Crispy Chicken BLT to its 4 for $4 Meal.
  • Zaxby’s ( has brought back the Zensation Zalad with Chicken Fingerz, mixed greens, red cabbage, carrots, crispy wonton strips, Asian slaw and honey-sesame glaze.
  • Captain D’s ( has introduced Nashville Hot Fish sandwich, a take on Nashville Hot Chicken, with a fish filet covered in a spicy cayenne-based spice blend and pickle on crisp bread. It is available through May 29.
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