Meridian Restaurant
Meridian co-owners and chefs Trevor Dye and Mark Grohman first met while working at Noble's Grille in High Point. "We shared the same philosophy and ideals about food," Trevor said.
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Soil was a natural pairing when the two decided to open Meridian a little over three years ago.
Their style is Mediterranean inspired, yet incorporates many ingredients indigenous lo North Carolina. It's all about ''doing what (he food lei Is you lo do, in order to keep its integrity," Mark said.
Because of this, everything at Meridian is made from scratch from the tagliatelle pasta to the fennel creme fraiche and waste is kept to a minimum. "It's all prep, planning, and utilizing every part of the product/' he said.
While Meridian's menu changes slightly every day, core dishes remain the same the pasta, ribeye, duck, and a selection of fishes remain the foundation of the main course menu, while the sauces and sides evolve daily depending on what ingredients are available locally.
In addition to hosting regular wine dinners, Meridian hosts cooking classes too, and teaches everyone how to make stocks, marinades & sauces.
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