Tag Archives: bar

The Katharine Brasserie & Bar

Okay okay…I KNOW that technically a restaurant inside a major hotel that’s part of a major hotel chain doesn’t exactly fit my “all local all the time” mantra.  But…this was for research, foodies…and if I’m being honest, for YES! Weekly.  But I would’ve attended this tasting at The Katharine Brasserie & Bar even if I wasn’t a full-fledged legit food writer for a legit publication. Why? Well, have you SEEN the place? And all of us in Winston-Salem have been stoked to see the iconic Reynolds Building turned into something other than its previous dormant, sad (yet beautiful) self. The Reynolds Building was yearning for the right tenant and I think they’ve found it.

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No matter what you think about big hotels, people gotta have a place to sleep when they come here and The Kimpton Cardinal Hotel raises the bar here. And The Katharine will only add to the “scene” here in WS. It makes us raise our game on 4th Street, Liberty, Main, The Arts District, etc.

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So with that, we welcome you, Lady Katharine. And you too, Chef Ed Witt….

keep reading below 🙂 from YES! Weekly  ..

After all the excitement and hype, it’s finally here. The Kimpton Cardinal Hotel. And with it, The Katharine Brasserie…a hotel restaurant that doesn’t exactly act like a hotel restaurant. We already enjoy a fabulous one here in downtown Winston-Salem, Graze (part of the Marriott). Like its neighbor, The Katharine acts quite independently from the normal status quo hotel food fare that might cause someone like me to begrudgingly use the restaurant out of convenience, offering locally-sourced ingredients whenever possible. And the space is  beautiful. The hotel still looks like the Reynolds Building. Many features of the iconic office building still remain. They say every guest room is different. There’s a slide in the rec room. And then there’s The Katharine, with its mix of modern and art deco…brass and copper and marble…beautiful light and ambiance…if you don’t get ambiance right the first time, many a chef will tell you, good luck with the rest.

I visited The Katharine last week during a private chef tasting for media. They kept our group small, limiting to a max of six, over the course of three separate evenings. That was a great call. It allowed us to have a quiet, intimate tasting with fellow curious media people, and we were all allowed to just have a conversation, hear the server describe the plate, and overall enjoy our evening even more. Our tasting was literally just that… it included singular plates of several appetizers and entrees that we basically all just shared. And there were wine pairings for each round that came to the table. If there’s one thing I walked away with, the folks at The Katharine absolutely know their pairings and with each delivery of appetizer or entree, the match of wine to food was spot on.

What was served:

Chilled Melon Soup, Cardamom, Country Ham & Pink Peppercorn: This is an item I did not see on the menu. I’m not a fan of chilled soup, but this was light and refreshing and the saltiness from the ham, spicy bite of the peppercorns was really great with the cantaloupe puree.  I don’t know about you, but this Southern girl loves pepper on cantaloupe.

Rappahannock Oysters with Minuet and a House Cocktails Sauce

Beef Tartare with mustard seeds, jalapeño, quail egg (as in nearly raw): Quite delicious actually. Not everyone has the stomach for tartare but it was delicate and flavorful.

Seared Sea Scallops with an incredible pea risotto and a black truffle butter. One of my faves.


Escargot was a huge hit and these got a little Southern top hat of hushpuppies.

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Rounding out what came to the table: Beet Salad, Trio de Pate and for entrees a wonderful Bistro Filet with Fries, Hen of the Woods (a type of mushroom and served as a vegetarian dish)  Pork tenderloin, and Grouper.

For dessert, a frozen lemon soufflé with fresh berries and lemon curd, the Katharine cookie plate and the sweet potato creme brûlée with benne wafer.  Typically, I like my creme brûlée unfooled-around with, but this incarnation had a lovely autumnal flavor, not too sweet…in fact there was a slight savoriness that was delicious.

We were all impressed with the execution of the dishes. My favorite dish had to be the the escargot (surprisingly) and the scallops were a close second because the black truffle butter on the risotto was divine. Fellow diner, Chef Harrison Littell, said the maitre’ d butter on the escargot was what set it apart for him. And though we’re having dinner in a Kimpton Hotel, he feels the restaurant will raise the game for all locally-owned restaurants in the area…and that’s a good thing. His wife, Andrea, of the blog TowniesWS, agreed. “It’s a beautiful space and really adds to the fabric of our city.” The hotel and restaurant do make you forget that you aren’t in a more metropolitan city, meanwhile it’s comfortable enough that no one feels out of place.

General Manager Herbie Gimmel says it’s important for the Kimpton to identify with the city and building that they are becoming part of. “Katharine Reynolds exemplifies the past and future of Winston-Salem. As a brasserie, we want to become part of the culture here.”

A brasserie is not supposed to be a fancy French restaurant, but rather be quite comfortable. Executive Chef Ed Witt, who moved to Winston-Salem from D.C., says the goal of the menu is approachability. “We want you to be able to come in and have a burger or steak and frittes or a Caesar salad. It’s a little bit of something for everyone and we want everyone to feel comfortable enough after the end of a long day to just hang out.”

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Chef Ed Witt places a finishing touch

Wanna go? The Katharine Brasserie & Bar  is located at 4th and Main Street in Winston-Salem. Open for breakfast and dinner. Lunch hours will be added in the coming weeks. katharinebrasserie.com

 

 

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#followmeto…a 1618 Food Crawl

foodie b’eat….From YES! Weekly

Thinking how much we love a good food crawl, the hubs and I contemplated what we could do on our date night. And since 1618 Concepts has 3 successful restaurants all reasonably close to one another (driving distance), we thought, wouldn’t it be fun to crawl just those three spots? Owner Nick Wilson and business partner George Neal’s three restaurants are supremely popular and we’ve watched them grow from the Grille on Friendly to three restaurants and a food truck (1618 On Location). We saw that it was the last weekend that all 3 locations would have some sort of calamari on the menu and the Wilson and his personable team were encouraging all kinds of interaction on social media, etc. We decided to get in on the fun.

Remember, food crawls take pacing and if you’re on a budget, just be mindful of costs going in. Appetizers (or even entrees) are meant to be shared. Preferably with more than two people. We were on a date night, so we knew we’d only likely order one plate per restaurant.  Are you going to get drinks with your shared apps? Consider that too, as wine or cocktails can be $8-12 and beer around $4. If you avoid cocktails (but why?), you can do a 3 x food crawl for about $50-60 with tip. Mr. foodie and I almost never play it that way. There’s almost always a cocktail at least one place and usually the menu looks so good, we want one more item to try. Like I say, the more the merrier. Bring your peeps!

Going in you have to plan and that’s just what we did. Our itinerary: 1) 1618 Seafood Grille 2)1618 Downtown 3) 1618 Wine Lounge. When we got to the Grille, it was p.a.c.k.e.d.  Even the bar. So, going in you also have to be flexible so we altered our plans, decided first to hit the Downtown location, then come back to the Grille. So first stop…

1618 Downtown, 312 South Elm Street, Greensboro

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Szechuan Glazed Calamari

The featured calamari was a Szechuan Glaze with basil cream sauce, roasted peanut remoulade, chili oil, sesame carrot sprout and cilantro salad. Beautiful to look. The calamari was incredibly tender. The roasted peanut remoulade and the chili oil gave it a great sweet and spicy kick you might have had on sesame noodles at an Asian restaurant. We were really hungry and plowed right through it. It’s about enough for 2 people. This is the only calamari that is leaving the 1618 menus this week. It’s very customary for 1618 Downtown to change its menu often and the only items staying are the sandwiches. We ordered one more item, the spicy tuna crispy sushi roll. The reason is that we want to show you something that will be familiar when you go. There’s almost always a sushi grade tuna dish on the menu here. This tuna roll was still shareable, with pickled butternut squash, granny smity apple wasabi and balsamic caviar. We wish it had been a bit bigger, but it was still great. Still, calamari wins and I really wish they’d consider keeping it on the menu for a few more weeks (just so you get the chance to try it). Libation Manager, Jake Skinner, had his own suggestion, “You could do a 1618 crawl just on pomme frites. They’re that good.” If you don’t mind the carbo load, they’re of the truffle variety with spicy ketchup and honey parmigianno reggiano aioli.

Stop 2….1618 Seafood Grille, 1618 West Friendly Avenue

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Wasabi Glazed Calamari at 1618 Seafood Grille 

So in the interest of full disclosure, I will say that I’ve had the calamari at 1618 Seafood Grille.  And since, it has set the standard for any calamari I’ve had far and wide. It also has some very odd ingredients as far as calamari goes. Tossed in a wasabi glaze over red bean salsa, chipotle remoulade, sprouts and fresh basil oil. They like their sprouts at 1618. This visit was no exception. Still the most tender, crispy flavorful calamari. The red beans are very tender and have a hint of cumin, then the sweetness of the wasabi glaze and basil oil, the spicy remoulade. It’s indescribable. They absolutely won’t take it off the menu because it’s such a hit. It goes down easy and is over too soon. We would’ve order something else, but a 3rd calamari was calling our name.

Stop 3…1618 Wine Lounge, 1724 Battleground Avenue

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Back when my blog, triadfoodies.com was just a little bitty baby, 1618 Wine Lounge was my very first real post. My, haven’t we come far! And the Wine Lounge is just as popular as it ever was. Stylish, sexy and a great vibe. And just as known for its terrific small plates. The calamari is tomato glazed with percorino romano cream, fresh mozzarella, basil salad and lemon aioli. It reads like the kind of calamari you are used to. The kind that has a slight Italian spin which is dipped into marinara. But it certainly doesn’t look like that. It was so pretty, with lovely sweet heirloom grape tomatoes that paired nicely with the pecorino romano cream and the mozzarella. It almost didn’t need the aioli, but a little dab here added brightness overall. We were told by one of our servers that this calamari dish is here for another couple of months.

Winner of the night: 1618 Seafood Grille’s gorgeous wasabi glazed with the red beans. The beans!! No lie. It’s the best and we’ve ordered calamari…well, lots of places.

Sufficiently filled with baby squid, we then called it a night, only to start scheming about our next food crawl. Who wants us? Winston-Salem?….High Point?…Kernersville?

Shout out to #followmeto, founded by photographer Murad Osmann and his wife, Nataly, who travel the world and take photos of her leading him….or him following her to exotic or interesting places worldwide, hence the hashtag. They kind of started a movement so we thought we’d have our own foodie version of it here.

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Wanna go? 1618 Seafood Grille is located at 1618 West Friendly Avenue, open daily for dinner as well as Sunday brunch; The Wine Lounge is located at 1724 Battleground Avenue, open Monday-Saturday evenings until late. 1618 Downtown is located 312 S. Elm Street, open for lunch Monday-Friday and dinner Tuesday-Saturday. For more details and links visit 1618concepts.com

foodie b’eat: Hutch & Harris–Take a look inside the new Side Bar via CHOW at YES! Weekly

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mr. foodie and I hit up local fave Hutch & Harris last Friday as they softly opened their new Side Bar. You see, H & H is known for its awesome after-work hangout-ness. However, it’s a small bar. Read here how owner Greg Richardson got the itch to expand and see a few new highlights from the new Raw Bar. Plus they got dranks and taps and impressively fun new digs.  It’s all part of my latest escapades via CHOW at YES! Weekly.

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Smoked Fish Platter

Chef Lucas McGill and owner Greg Richardson

Chef Lucas McGill and owner Greg Richardson

Hutch & Harris Menu, Reviews, Photos, Location and Info - Zomato
 

Graze (as in sip, share, savor) Restaurant: Winston-Salem

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Sometimes I think few things make people shudder than the thought of eating in a “hotel restaurant.” Granted, it’s not always the best dining experience. BUT!! The Marriott Hotel in the Twin City Quarter of Downtown Winston-Salem houses Graze Restaurant…and though technically not “locally-owned” (okay, okay I’m a bit of a badgering snob about that), the dedication to source most of its ingredients locally as well as the talents of the culinary team are enough to make all of us change our thinking.

I liked the space when it was WS Prime. But, when it was revamped into Graze in early 2014, it became more comfortable and communal. They now offer small plates, a few more salads and sandwiches and scaled down the selection of entrees. Oh and lest you think you can’t take the kids, you totally can. Grab a booth because all of them have personal flat screen TV’s, put on some kids programming and you’ll be in heaven. Or you can catch up on your own favorite.

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The Chef de Cuisine, Richard Miller, is becoming a force to be reckoned with…placing first runner-up in Competition Dining’s Fire in the Triad last year. He’s ready to battle again this summer. Really, he’s a super nice guy with a passion for exemplary food with local fare. By the way, you can see him in action at our Food and Wine University Tent on June 6 at Salute! NC Wine Celebration. He’s accepted the All-Local Challenge Entree Demonstration. Mark your calendars for that.

On a recent visit, mr. foodie and I shared an appetizer of Fried Green Tomatoes with pimento cheese, goat cheese, honey habanero and a balsamic reduction. One of my favorite salads is a Wedge of Iceberg Salad, and Graze’s is just a touch delightfully different with chipotle bleu cheese, bacon, queso fresco, heirloom baby tomatoes, grilled white corn and pickled red onion. The sweet and sour pickled red onion makes that salad top notch.

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Fried Green Tomatoes

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Wedge of Iceberg

And get this…right now and for who knows what kind of limited time, that crazy chef and his team are offering the Graze Burger. This burger. Gah! I die. A 4 oz. Certified Angus burger, with smoked gouda, cheddar, Texas Pete Cha buttermilk ranch, bacon AND AND a Joyce Farms fried chicken breast on top. If you are thinking ‘calorie buster”   “awesome protein to carb ratio,” you’d be RIGHT! 🙂 This is not an everyday burger. This is an “I’m feeling like splurging because I’m awesome and deserve it” burger. Okay? So, get it.

Graze Burger..ain't it a beaut?

Graze Burger..ain’t it glorious?

Inside view of the Graze Burger

“Inside view” of the Graze Burger

The menu changes seasonally at Graze and Chef Richard and his team like to offer special features to celebrate our region. Know that no matter what the season, you’ll find local chicken, lamb, NC trout, NC sweet potatoes, Johnston County meats, locally-sourced veggies. For a hotel restaurant and for MANY restaurants, few support our local farmers and providers like Graze. Prices for small plates are $5-9, lunch will be from $10-15 for any number of great looking salads, sandwiches or burgers and dinner entrees are $20-28. Check back during the work week for Happy Hour specials…snacks for $5.

I will say that if you get a chance to pop these deviled eggs into your mouth, I highly recommend. They are so good. They aren’t always offered but if you luck out, you won’t be able to decide if you like traditional best or the smoked salmon or the pork belly-topped best. It’s a 3-way tie.

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“Traditional w/ Cha! & Microgreens; Pork Belly; Smoked Salmon

A couple of other interesting options, Okra Nachos. Fried Okra with pimento cheese, goat cheese, honey habanero sauce, tomato and scallions. Don’t they look yummy? There are also some good looking flat breads, one with Maple Leaf Farms Duck.

Okra Nachos (photo: Courtesy Graze Restaurant)

Okra Nachos (photo: Courtesy Graze Restaurant)

Oh and presently on the appetizer selections is Joyce Farms Fried Chicken Skin with Texas Pete Cha! Aioli. I I can’t imagine why you wouldn’t want that in your belly, foodies.

I look forward to hearing back about your experience at Graze.

Have you been presently surprised by a hotel restaurant?

Enjoy eating local!

Graze Restaurant
425 North Cherry Street
Winston-Salem, NC
336.722.5232

Hoots Roller Bar & Beer Co.

The already "iconic" bar backdrop

The already “iconic” bar backdrop

What do you get when you cross 3 dudes, craftmanship, history and beer? You get the new Hoots Roller Bar & Beer Company. They are the topic du jour, even though I felt like I was following them before they got all hot and popular :). I can’t wait for Hoots Roller Bar to open in mid-September. It is really a feast for the eyes and it has nothing to do with food. Everything added into the old Hoots Roller Mill warehouse, which stood vacant, is completely hand-made. What’s more, you’ll see old wood from family collections, reclaimed restaurant booths and an old piano and the detail and care that has been placed into each and every item, well you can tell it’s a labor of love. That labor comes from the hands of owners and friends Eric Swaim, Eric Weyer and Ralph Pritts. You may know them from around town, Krankies, the stage, etc. But their new claim to fame will be Hoots Roller Bar in the Historic West End, at West End Millworks, formerly Hoots Roller Mill.

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Hoots Roller Bar is in the midst of a Kickstarter campaign with 6 more days to go. Their open date is sometime in mid-September with the brewery to follow in the fall.

When we arrived last week, we saw Ralph sawing away and Eric S showed us the place and what they envision the bar and brewery to be. There are intricately laid wood accents. There are portholes in the bar that give glimpses inside the future brewery. A true work in progress that’s being worked right down to the wire. And these pictures are a reflection of that. No beauty shots here. This is the Hoots Roller Bar life in pictures.

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The Brewery side

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The Old Piano

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Reclaimed Restaurant Booths

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The Erics and Ralph are also excited about their address and that they will soon be followed by other businesses including, Winston-Salem’s first distillery. And The Porch Kitchen + Cantina, where you can get food to go, or order and hang out (there’s also a kickstarter campaign for that). The old mill house and the rustic look of the area is sure to draw a certain crowd. A crowd that loves that old, yet progressive look and a casual greenspace that is so inviting for just having a cold one and relaxing with friends.

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Future Distillery

Future Distillery

Hashbrowns...just kidding. It's saw dust. And there's a lot of it.

Hashbrowns…just kidding. It’s saw dust. And there’s a lot of it. It’s also known as insulation.

This is a local lovie’s dream. You see what used to be progress. It turned to a shack, left forgotten to just sit there and deteriorate. But it’s in the midst of a transformation and that is VERY exciting to see. And it is even more thrilling to see 3 young men shaping their dream into a reality, while turning something that could’ve been nothing, into something really special.

This is just the beginning for Eric, Eric, Ralph and property owner, John Bryan, whose vision is transforming this area into a place of community, arts and business. It is definitely a place to keep our eye on.

We’ll see you there in September!

Click here for the Kickstarter Campaign for Hoots Roller Bar & Beer Co.

Click here for The Porch Kitchen + Cantina (part of Dinners on the Porch) Kickstarter.