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Lunch: Monday – Friday 11:30-2:00 p.m.

Cocktails: Beginning 4:00 p.m. Monday through Friday, 5:30 Saturday

Dinner: Monday through Wednesday: 5:30-9:00 Thursday through Saturday: 5:30-9:30

Brunch: Sunday: 10:30-1:30

Reservations not required but recommended.

since 1998

Listed as one of the “Top Ten Restaurants in Greensboro” by USA Today, we have consistently led the way in the elegant dining restaurant scene in downtown Greensboro.

why choose us

Our culinary team offers you the very best in fresh, locally sourced ingredients and our service team help us deliver quality farm to table service. We're proud to provide you a list of local and regional products and farms that we share, each day, during lunch, dinner, and Sunday brunch service. It’s important to us that you have the opportunity to get to know and continue to support those who help us make each meal remarkable.

We are proud of our farm to table menu that highlights local, seasonal ingredients.

who we are

Since May 1998, Undercurrent Restaurant has been at the top of the list in elegant dining in downtown Greensboro. When you decide on Undercurrent, your choice is more than just a place to eat, it is a place where you can count on being taken care of. You can count on Undercurrent Restaurant playing its part in taking care of its staff, our city, the environment, our neighbors, and most importantly you: our guest. We look forward to seeing you soon!

Private Events, Lunch, Dinner, or Sunday Brunch, we are committed to providing you an exceptional experience.

Our Standards

When you decide on Undercurrent, your choice is more than just a place to eat, it is a place where you can count on being taken care of. You can count on Undercurrent playing its part in taking care of its staff, our city, the environment, your neighbors, and most importantly you: our guest.

1. Farm to table.
We are proud to serve seasonal, small harvest inspired cuisine that highlights our local farmers and purveyors.
2. Educational events.
Our mission is to bring you fun, educational events that introduce cultures, wineries, breweries, distilleries as well as local farmers.
3. Service.
We value your patronage, encouragement and feedback. We are committed to providing you with an exceptional experience each time you join us.
4. Community.
Though we cannot contribute to each worthy cause, we proudly give back to our community. We believe that each of us can make a positive impact in supporting our community and our growing our local economy.

meet the team

We are proud of the talented and passionate people that make Undercurrent Restaurant remarkable.

Wes and Chris Wheeler
Wes and Chris Wheeler
Brothers Wes and Chris Wheeler work together to continue Undercurrent Restaurant's long tradition of inspired farm to table cuisine and exceptional service. For the past 7 years, the brothers have been part of the Undercurrent Restaurant family and now, as partners and leaders, they guide our team and continue to help build downtown Greensboro as a dynamic place to live and work.
Ben and Susie Roberts
Ben and Susie Roberts
Long time owners, Susie and Ben Roberts, have contributed to the thriving Downtown Greensboro  restaurant scene since 1998. Once located in historic Downtown Greensboro’s antique district, Undercurrent Restaurant moved in 2006 to the old Dixie Sales building. After many successful and flavorful years in Greensboro, Ben and Susie moved to the Blue Ridge Mountains of Virginia in 2015, just a short hours drive from Greensboro. In southwest Virginia, they have set up Susie’s Fancy Gap Internal Medicine Clinic. Her practice provides much needed medical care in a very rural setting.
Michael Harkenreader
Michael Harkenreader
Chef de Cuisine
Since 2006, Michael Harken­reader has been Chef de Cuisine for Undercurrent Restaurant. In an interview with Carl Wilson of the Greensboro News and Record, Michael shares: "Over the past couple years, I have received insight to this through fellowship with friends, co-workers and my wife. The more I understand who I am, the more peace and freedom I feel in my life. It allows me to focus on being the best chef, husband and father I can be."
Noah Sheets
Noah Sheets
Sous Chef
Noah Sheets was promoted to Sous Chef in August of 2015. Noah has a unique creativity and passion for locally sourced, handcrafted cuisine. He has shared his incredible flair for bringing together many fresh flavors and ingredients since 2008 and is the bedrock of our culinary team.
Adam Kish
Adam Kish
General Manager
Adam Kish, who has been in the hospitality industry since 2005, serves as our General Manager.  You will often find Adam behind the bar, sharing a warm smile and his wealth of cocktail knowledge. He brings excitement to our beverage program with locally sourced, fresh ingredients and we are grateful to have him on our team.