Lucky 32 Southern Kitchen Restaurant



Red Oak Beer Dinner, August 18, 7 PM,
Greensboro Lucky 32 Southern Kitchen

Red Oak Beer Dinner at Lucky 32 Southern Kitchen"We served it when it was Red Acorn"
Chef Jay Pierce cordially invites you to celebrate the changing of the seasons with the latest installment in our 4/4/40 North Carolina Beer Dinner series at Lucky 32 Southern Kitchen in Greensboro featuring Red Oak Brewing Company on June 16 at 7 PM. We’ll put our Lucky 32 Southern Kitchen spin on local, seasonal ingredients and show how local food can pair wonderfully with Red Oak’s traditional Bavarian Lagers.

Fresh, Pure, Bavarian-Style Lagers! RED OAK Brewery Pure...
Brewed according to the 1516 Law of Purity...
Only Bavarian Hops, Malted Barley & Yeast Pure...
Brewed without any of the 400 additives & preservatives allowed in US beers
Fresh... Real Bavarian-Style Lager... Unfiltered and Unpasteurized... For a Rich, Smooth Taste

Cost is $40 per person (plus tax and gratuity). Advance reservations are required. There is limited seating, so please reserve today by calling 919-233-1632.


“We served it when it was
Red Acorn”

August 18, 2011

Corn & Crab Soup
from Elizabeth Wiegand’s The Outer Banks Cookbook
Hummin’ Bird

Backroads Bibb Salad
with pimento cheese, pickled watermelon rind, candied pecans
and bacon vinaigrette
Red Oak

Texas Pete® Chicken
with cornbread stuffing and butter beans
Red N' Bock

Crème Caramel
with fried local apples and bourbon-fig compote
Battlefield Bock


In the late 80's Franklin's owner, Bill Sherill, having spent his senior year in high school in Switzerland and having developed a taste for Bavarian Style Lagers decided to renovate by adding brewing equipment and re-name the restaurant to Red Oak… it seemed a natural thing to open a brew pub in Greensboro, North Carolina.

Not only were they intent on brewing lagers; they wanted to focus exclusively on the rich, mellow, Bavarian Lagers known throughout the world for their drinkability. So they visited brewing equipment fabricators here and in Germany before deciding on a system from Beraplan in Munich. Franklin's was remodeled, the new equipment installed and Red Oak Brew Pub was opened in February of 1991. In addition to brewing according to the Law of Purity, we decided not to filter or pasteurize our Bavarian Lagers to ensure for that rich flavor and mellow taste. By the summer of 2007 Red Oak was ready to open the nation's most modern computerized brewing facility...consistently producing the Freshest, Purest, Bavarian Lagers in America.

More About our Beer List, Lucky 32 in Greensboro, NC
On our never-ending, ever-bending journey to authentic, sustainable, locally-sourced Southern flavors we’ve often asked ourselves, “What’s the best thing to drink with this stuff?” Oftentimes, we’ve gravitated to hand-crafted American ales and boutique Belgian brews, and now we are proud to announce that we’ve revamped our beer offering to includes just those types of brews that complement our cuisine. We’ve chosen ales with a decided malt/hop balance so that they don’t class with the food and we’ve even incorporated some Belgian brews with a touch of acidity or sourness to complement the food as well. We now feature some of the highest rated beers in the world, like Rogue’s Shakespeare Stout, Bell’s Two-Hearted Ale, Samuel Smith’s Organic Ale, Abita’s Purple Haze and Duck Rabbit’s Milk Stout. We’ve also got some harder to find specialties that are just as deserving of recognition like Bieken Honey Ale in a 750ml, Monk’s Café Flemish Sour Ale, Cherish Framboise, and Geary’s Hampshire Special. Cheers!





Lucky 32 Southern Kitchen
Greensboro, NC Restaurant

1421 Westover Terrace, Greensboro, NC 27408
Just off Wendover Ave.
Near UNCG, Green Valley Office Park, Women's Hospital, Greensboro Country Club, Moses Cone and Friendly Center

Lucky 32 Southern Kitchen
Cary, NC Restaurant
7307 Tryon Road, Cary, NC 27518
Between US 1/64 and Kildaire Farm
Near Raleigh, Wake Med Hospital, Holly Springs, Apex
and Research Triangle Park

American Cuisine | Southern | Farm to Fork | Local Foods