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A mildly spicy black bean cake topped with melted cheese, shredded lettuce, tomato, guacamole, salsa, and sour cream. served with garlicky mayo and French fries.
Darryl's own club-style sandwich with thinly sliced smoked turkey, ham, apple wood smoked bacon, special reserve sharp cheddar, and provolone cheese. Served on thick Texas toast with lettuce, tomato and pesto mayonnaise
Darryl's French Dip
Tender, hot roast beef sliced extra thin, piled high on a hoagie roll, and topped with melted swiss cheese. Served with a cup of our “au jus” for dipping.
Darryl's Chicken Salad
Wood fired grilled chicken breast, tossed in our signature dressing, dressed with lettuce and tomato, and served on a jumbo croissant.
Smoked Pulled Pork
our 3-day process starts with fresh pork slow smoked over hickory wood, then pulled off the bone by hand and marinated with our special Lexington BBQ sauce. topped with creamy coleslaw.
an 8 oz. certified angus beef patty with a double portion of melted, aged cheddar cheese, piled on crispy fried shallots, and topped off with Darryl’s signature pub sauce.
DARRYL'S LUNCH RUSH COMBOS
Choose one sandwich + Choose one side item 6.99
Choose one sandwich + Choose two side items 8.99
½ Club Sandwich
½ French Dip Sandwich
½ Chicken Salad Sandwich
Fried Chicken Wrap
A chipotle infused flour tortilla stuffed with tender fried chicken, cheddar cheese, bacon, diced tomato, shredded lettuce, and ranch dressing. served with French fries.
Buffalo Shrimp Wrap
A large flour tortilla filled with fried shrimp tossed in buffalo sauce, shredded lettuce, diced tomato, and blue cheese. served with French fries.
Grilled Steak Wrap
Grilled certified angus steak rolled up with pepper jack cheese, baby spinach, roasted red bell pepper, scallion, cilantro, teriyaki glaze, and wrapped in a sun dried tomato tortilla. Served with French fries.
Asian Salmon Wrap
Grilled farm raised salmon, rolled up in a spinach tortilla with rice, diced tomato, cucumber, scallions, red onion, pepper jack cheese, and snow peas. dressed with a light citrus sauce and served with French fries.
Darryl's Southwest Wrap
Tender slices of hickory grilled chicken breast, crisp lettuce, spicy pecans, red bell pepper, diced tomato, hormel real bacon, pepper jack cheese, and fried tortilla strips. Tossed in creamy garlic dressing and stuffed in a flour tortilla with a side of darryl’s salsa.
Darryl's Original Baked Potato Soup
We make it rich and creamy with chunks of fresh baked potatoes and real cream. Topped with special reserve sharp cheddar cheese, hormel real bacon, and scallions.
Broccoli Cheese Soup
A hearty, creamy soup filled with fresh broccoli and topped with sharp cheddar cheese.
Certified angus beef simmered slowly with carrots, onions, potatoes, green beans, and diced potatoes in a savory beef broth.
French Onion Soup
Loaded with caramelized onions, simmered for hours in a rich beef broth, and served in a crock. Topped with croutons and melted provolone cheese.
Lunch Tennessee Jack Black Chicken
A boneless marinated chicken breast cooked on our wood fired grill and basted with our own jack daniels bourbon honey mustard sauce. Topped with roasted pecans and served with seasonal vegetables and homemade mashed potatoes.
Lunch Shrimp and Grits
Farm raised tender shrimp, sauteed with garlic, diced tomatoes, and scallions. Served over a bowl of old mill of guilford stone ground yellow grits and finished in a tasso ham gravy.
Lunch Chicken Tenders
Fresh juicy chicken tenders, either fried or grilled, and served with honey mustard.
Lunch Chicken Tenders
Tossed in Darryl’s signature buffalo sauce with a side of blue cheese.
Lunch Texas Roadrunner Chicken
A marinated chicken breast grilled over hickory and glazed with a smoky BBQ sauce. Topped with pepper jack cheese and served with seasonal vegetables and homemade mashed potatoes.
Lunch Cajun Shrimp
Our signature hand-battered cajun shrimp, fried golden brown. Served with a cajun sauce, seasoned fries, and coleslaw.
Lunch Veggie Pasta
A lunch portion of our veggie pasta loaded with fresh grape tomatoes, basil, artichoke hearts, fresh spinach, mushrooms, onions, and peppers. Tossed with pan-roasted garlic, virgin olive oil, linguine, and topped with lots of aged parmesan. Served with parmesan toast.
Lunch Chicken and Broccoli Pasta
Fresh marinated chicken breast cooked on a hickory-fired grill. Presented on a bed of linguine with fresh broccoli in a creamy alfredo sauce. Served with parmesan toast.
Lunch Baby Back Ribs
A four-bone portion of our signature baby back ribs, with fries and a side of slaw.
Oriental Chicken Salad
Hickory grilled chicken breast served over mixed greens. Tossed with snow peas, red onions, red bell pepper, fresh cilantro, spring onions, and peanut dressing. Topped with wonton strips, peanuts, and pineapple.
Southern Fried Chicken Salad
Large chicken tenderloins, fried crisp using our signature breading. Topped off with onions, shredded pepper jack cheese, hormel real bacon, red bell pepper, and toasted spicy pecans. Served on a bed of fresh greens and tossed in creamy garlic dressing.
Black and Blue
Certified angus beef grilled over hickory and served with mixed greens tossed with grape tomatoes, crumpled blue cheese, cucumbers, bell peppers, and mushrooms. Served with chunky blue cheese dressing.
Baby spinach leaves tossed in a balsamic vinaigrette dressing and topped with hard boiled eggs, red onions, dried cranberries, mushrooms, and crumpled bacon.
Carolina Shrimp and Pecan Salad
Cajun fried shrimp tossed with mixed greens, sweet red peppers, red onions, grape tomatoes, toasted spicy pecans, and cilantro citrus dressing.
Jumbo hickory grilled shrimp+2.00
Large Greek Salad
Traditional Greek salad with romaine lettuce, tossed in red wine vinaigrette. topped with crumpled feta cheese, calamata olives, grape tomatoes, red onion rings, pepperoncini, and cucumbers.
Large House Salad
A mix of fresh greens, grape tomatoes, cucumbers, shredded cheese and croutons. Served with your choice of any of our signature dressings.
Hail to the Caesar
Fresh chopped crisp romaine, garlic croutons, and freshly grated parmesan. Tossed with our caesar dressing.
Since 1971 we’ve been known for our 100% wood fire grilled steaks, ribs, and Southern classics. We expanded in 2010 with a $2 million renovation that included two outdoor fire pits, an outdoor bar, large patio, themed seating areas, new large bar, business bar, and state of the art kitchen. Although steaks and ribs are our specialty, we offer a large and diverse, made from scratch menu. With a World Class Bar program consisting of 24 craft beers on draft, 24 wines by the glass, and a 10-page menu– we’re sure you’ll find something to please your taste buds. Our two-story restaurant has plenty of room for all your friends and we’re eager to accommodate groups of all sizes up to 130 people. You…
Awesome service and food to please! Varied menu the way you want. Good bar drinks and homelike, laidback atmosphere.
Girlfriends lunch and we stayed 4 hours and were left alone, no rushing!
Excellent salmon, burgers, etc.
We were early and received great service from Mia. My lasagna however was a bit overcooked on the bottom and my wife's broccoli was tough. A very attractive restaurant with average but excellent service.
Three of us went to Darryl's for lunch on Monday. My mother order a filet "Pittsburgh style' and it was perfect. Top quality and one of the best steaks she ever had. My wife had the cheese steak. It was beautiful, but full of gristle...More
We came here for dinner and to celebrate our coworkers birthday since we are in town for the Home Visitor Summit. Our experience was not the greatest. I ordered a Lemon Drop Martini and the glass was smaller than a typical martini glass and it...More
In town for a concert, we were looking for someplace interesting for dinner. This place ranked highly in TA so we gave it a shot. First thing you notice when walking in is the multi-level layout, with interesting decor. Reading the history in the menu...More
Food was okay- I had the Pork Ribs - They were okay didn't knock my socks off- Just Okay - Their menu was a little intimidating - Big selection- They have been around for years - Must be a home town favorite
The weird interiors are somehow attractive and highly instagrammable, the ambience young, uncomplicated and food minded. We got the table and quickly we got served real amazing brgers, fantastic caesar some potato wedges mouthwatering and some super tender pork ribs cooked to perfection.
In 2002, a lot of North Carolinians filed for bankruptcy... in January the doors closed to twenty-five of the Darryl’s restaurants in the thirty-nine restaurant, multi-state franchise in a single day. Over the next few... More
In 2002, a lot of North Carolinians filed for bankruptcy... in January the doors closed to twenty-five of the Darryl’s restaurants in the thirty-nine restaurant, multi-state franchise in a single day. Over the next few years, the number of Darryl's restaurants dwindled down to the one remaining in Greensboro on High Point Road.
William “Marty” Kotis III and his company, Kotis Properties, decided to invest in resurrecting the Darryl’s restaurant on High Point Road in Greensboro after meeting with the Houlihan’s Restaurants Inc. CFO/CDO in late 2008.
Kotis was interested in buying the piece of property because of its great location when he found out that it was the last remaining Darryl’s. He admitted “there was a part of [him] that didn’t want to see the chain disappear. [He] didn’t want to see that legacy disappear, and neither, [he suspected] do the thousands of customers and employees that have frequented Darryl’s doorsteps” in the past. He reopened the restaurant in late 2010. A new owner. Hope this is helpful. John