Tag Archives: Winston-Salem

Sir Winston Restaurant & Wine Loft

It’s time you all tried Sir Winston!

Years passed as many walked by wondering what is going to become of the The Pepper Building, a 1928 art-deco landmark ,when several years ago, it was announced that the building had been sold and would become a boutique hotel and restaurant.

Indigo Hotels, owned by IHG, like to spring up in areas that provide their guests with a more local experience. As you walk into the hotel, you’re at once in the Sir Winston Restaurant & Wine Loft and immediately are immersed in a local experience. From the walls adorned by local artists, to Sunnyside Millwork’s handcrafted banquettes, tables, chairs, in fact all of the new woodwork in the restaurant, the focus on those local details are quite obvious.  The restaurant was at one time in the basement of the Pepper Building and the new Sir Winston is a nod to its predecessor of the 1960s and its inspirational namesake, Sir Winston Churchill. People who have eaten at Sir Winston in the 60’s, will see familiar quotes as well as light fixtures found in the sub-basement that have now been repurposed in the bar and dining room. The attention to detail is impeccable.

I mean it’s just lovely. Go upstairs in the loft and enjoy the view. I first enjoyed Sir Winston right after it opened on a date night with my 10-year-old.  Chef sent out a few things for us to try, a boiled egg appetizer, a flat bread with lamb meatballs. My seared scallop dish with pickled local melon was outstanding.  I knew David would kill it at at a Chef’s Table.

I spoke with him for my podcast, “At the Table with Triadfoodies” which you can hear here. 

David was hired to design the menu and lead the kitchen of the new Sir Winston, which opened in the spring. Swing, was born in Winston-Salem, grew up in Wilmington, gained his culinary skills in New York City and worked his way back to the City of Arts and Innovation several years ago. He says to build the menu, he had to go all the way back to the late 60’s. “I was given the original Sir Winston menu. I took some ideas from that, but I had to assure management that I would not implement that pricing structure,” David joked.

For context, prime rib back in the day was $2.25.  Sir Winston endeavors to take you back in time enough to appreciate classic details and flavors but bring you back to today’s modern techniques and flair and Swing’s influence of southern cuisine.

Chef took the popular items like seafood and prime rib and put his own spin on it. “Shrimp cocktail was very popular, so I came up with Sutler’s gin pickled-shrimp, which is on our small plates menu as well as on our NC trout dish.” David says they didn’t want to be a steakhouse but did want red meat options on the menu. “To play off the prime rib, all of our signature steaks come off the rib loin, which we break down in-house, including my personal favorite, the cap steak which is featured in the Bulldog’s cut.” He says this steak made the menu after he got his hands on Sir Winston Churchill’s personal cook’s cookbook. Between researching original menus and Churchill’s indulgences, writing and re-writing menus, Swing says he spent at least two months preparing for this gig.

Chef Swing introduced a few new ideas to the guests that will be featured on the upcoming fall menu, but the tasting courses were a great balance of the tastes of summer and a nod to the spiciness of fall.

Course One

Pimento Cheese Stuffed Squash Blossom, Apricot Mango Chutney

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I love the delicate texture of a stuffed squash blossom that’s been flash fried and it seems like they were made for pimento cheese. This appetizer tasted like summer in the South.

Course Two
Texas Pete Dust Cinnamon Maple Smoked Pork Rind Encrusted Chicken Lollipop

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This beautiful chicken drummie was a conversation starter at most tables. The sauce was rich and robust and the pork rind crust added another crispy dimension. I could see this dish on a menu anywhere and it would be a fun lunch item. And Swing must think so too. “I’m playing with smoking Cornish hens and preparing them the say way, with bacon jam and the pork rind crust.”

Course Three
Seared Scallop, Pork Belly, Beet Purée. Pickled Watermelon

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Our very own version of surf and turf. I’ve enjoyed scallops, which are currently on the menu at Sir Winston, and the culinary team prepares them to perfection.

Course Four
Seared NC Grouper, Black Truffle Risotto, Raspberry Mole, Blood Orange Purée

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Sea dwellers…twice in one night? What a lovely treat. 

Course Five
Cheerwine Braised Boneless Short Rib, Chipotle Grits, Gremolata

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This course was the most comforting of the night. And Swing says there is a variation currently on the menu.

Course Six
Orange Ginger Cake, Wasabi Mousse

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Beautifully presented, the orange and ginger on this petite little cake were definitely reminiscent of the coming season. The mousse on top was definitely adventurous to say the least.

Sir Winston is a hotel restaurant but Swing says he appreciates the company’s approach to embracing the local story. “It does have this corporate backing, but the fact that it’s a chef-driven restaurant and that they said to me, ‘alright chef, here’s very little direction and the ball is in your court,’ was something that I’d been looking for a long time.”

 Sir Winston Restaurant & Wine Loft is located at 104 W. 4th Street, Winston-Salem.

sirwinstonrestaurant.com.

Foodies…Check out Butcher & Bull

The Butcher is In. (a previous version of this story can be found here at YES! Weekly.)

I have to say, we were warned.

A few weeks back when Chef Richard Miller hinted at what was to come at the Chef’s Table at Butcher & Bull, he said to be prepared to see creative slants on some of their favorite dishes that were fun and surprising in an effort to get us out of our comfort zones. He said he and Chef Tim Gallione had been planning for weeks to dazzle us with one of the most creative menus we’ve seen.

Before we get into the food at the event, we need to talk about the complete overhaul that Butcher & Bull, located inside the Marriott in downtown Winston-Salem, underwent earlier this year. The eatery, formerly known as Graze, was transformed into a sleek space rich in blues and neutral tones, leather and light. There might be a few animal skulls present…just to be sure you don’t forget where you are.

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“We knew we wanted a fresh, vibrant, contemporary restaurant to stand out in what is happening in Downtown Winston-Salem and we decided on the idea of a steakhouse, which we don’t really have down here,” Miller told me during my podcast.

Gone are the booths with television screens and anything suggesting hotel.  Miller says the desire was to create a welcoming environment for gathering and fellowship, “We wanted a 100% brand new product and leave no evidence of the past, so that people will want to come here for dinner, enjoy the company of friends and family, have a good cocktail or a glass of wine and have a really phenomenal steak or anything else on the menu.”

In addition to abundant steak offerings with various cuts, like a Strip and a 48 ounce Tomahawk, there is tuna, salmon, and crab cakes and a cauliflower steak. Now, Butcher & Bull is getting accolades for its inventive small plates and shareable like the Bison Carpaccio with Quail Egg and a showstopper of a Shrimp Cocktail, complete with a presentation under a cold, smoky, glass dome. 

Miller, who grew up in Winston-Salem, has spent the better part of a decade going up the ranks at Butcher & Bull. He helped develop the former iteration, Graze, and made a name for himself locally and regionally as a chef there, winning the local Competition Dining Series. After a brief departure, he returned to Graze as Executive Chef and guided the culinary team through the transformation to Butcher & Bull.

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The Butcher’s Room is available for private events

The Chef’s Table that was presented on June 20 was everything Miller promised and more. As we gathered in the “Butcher’s Room,” we were presented with six beautifully-plated courses that were playful and adventurous with bright colors and interesting textures. And each and every dish was as delicious as it was visually appealing. If at first you eat with your eyes, well we got an eyeful for sure of.…

Local ingredients.

And raw meat.

And organs.

And an eight-limbed mollusc.

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Course 1

General Tso’s Harmony Ridge Farms duck heart, greens, citrus, peanuts, togarasu

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A kick off to the evening with an unexpected Asian flare. We had some skeptical folks at the table when the menu mentioned “duck heart.” But the heart was perfectly and lightly breaded on the outside and tender enough to cut with a fork. The drizzle of sauce had just enough heat and made the perfect bite when accompanied with the crushed peanuts.

Course 2

Beef Tartare, deviled egg crema, pecorino

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As if heart wasn’t enough to surprise you, imagine your next course being raw beef? But Butcher & Bull’s tartare is so well executed, with proper seasoning. The deviled egg crema landed a southern slant to the dish and the pecorino was baked into a crisp, which could be used like a savory little cracker.

Course 3

Charred octopus, Southern cucumber salad, Fair Share Farm Micro Greens, Lemon, EVOO, onions, fennel

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Another ambitious dish by Chef Richard and his team. This two-toned dish of lightly charred octopus on bright quick pickled cukes was a wonderful middle course. The pickles (a riff on Miller’s mother’s recipe) allowed for some palate cleansing with an intrepid star of the plate.

Course 4

Joyce Farms bone marrow, bread-and-butter cauliflower, fermented mustard, charred bread, Old Nick Carolina bourbon

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And now we get a marrow bone. Beautifully and rustically plated, the bones had a light schmear of marrow topped with house-made mustard. But this dish required Chef Richard to visit the room and instruct us that. after scooping out the marrow and enjoying with the “toast”, we were to then use that hollow bone as a sloo or a “shoot” in which to take back the shot of bourbon. Some of our diners succeeded at this fun challenge. I failed epically. 

Course 5

Certified Angus Beef ® brand , Demi glaze, pommes purée potato chips, sweet potato, mushrooms

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As our 5th course arrived, we knew that the culinary team really wanted to show off what Butcher & Bull wants to be known for—steak and with pizzazz as the service team came around the other side and drizzled the steak with the demi.

Course 6

Carolina Gold Rice Pudding, Johnson Farms Peaches, Fair Share Farm​ marigold flowers

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There’s something about the flavor of Carolina Gold rice. Hailing from the southeastern reaches of the Carolinas, it has a beautiful golden hue and a deep, toasty flavor, almost reminiscent of popcorn. And when Richard turned it into rice pudding, the toasty flavor came through along with the sweetness of the cream and then it was topped with wonderfully succulent grilled yellow and white peaches, with edible flowers.

At the end of the evening, the room erupted in applause, with many guests saying it was the best event they’d attended.  As for Miller, he says he and Chef Tim Gallione wanted to give the guests a taste of what inspires them and he promises that this is only the beginning.

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I am absolutely sure you’ll find something you are looking for at Butcher & Bull and I highly recommend you give them a try.

Butcher & Bull is located at 425 North Cherry Street, in the downtown Marriott in Winston-Salem. Parking is available around the property but valet is also complimentary with a validated receipt. butcherandbull.com

 

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The wine cellar is available for private events

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Quiet Genius at Bernardin’s Restaurant

Chef Freddy Lee has been stealthily creating extraordinary cuisine for nearly three decades as the chef for his restaurant, Bernardin’s.  The restaurant celebrates 27 years this year, no small feat for a restaurant these days.

Quiet and a bit shy, with a complete lack of bravado that you might expect from some chefs, Lee and his brother, Terry, are a stronghold in the Winston-Salem dining scene. Before there was a popular downtown, Bernardin’s, at its unassuming shopping center location on Jonestown Road, was the go-to for that “special night out” for anniversaries, prom’s, romantic dates. Back in the day, a restaurant in a shopping center was the thing to do, Freddy told me. 

And then it wasn’t the thing to do. 

Then, nine years ago, the 200-year-old Zevely House, which had enjoyed its own iconic status as restaurant in the Historic West End, became available. The Lee brothers adapted and moved the restaurant into the 200-year-old Moravian style house nine years ago and it was as if Bernardin’s at the Zevely House was always meant to be. 

“Downtown was starting to really happen back then and we thought the West End would be a perfect location, it was more central and nearer to everything.”  More businesses, bakeries, the ballpark and condos added to the happening little neighborhood vibe.

The romantic atmosphere of the purported “oldest home in Winston-Salem” adds to the already elevated masterful dishes coming out of the Lee kitchen. White linen tablecloths and a full place setting in dining rooms make for intimate feels. Service is always top-notch.

Freddy was born in India and raised in New York. As a teenager he started working in fine dining restaurants in the city and after high school and graduated from Culinary Institute of America.  Although he learned a great deal about French culinary techniques in school, it’s on-the-job training that he’s found invaluable. “You learn some basic skills from school, but it’s working at different restaurants and with different chefs that you get the most experience.” Freddy worked in New York City in restaurants like Tribeca Grill and in California for a bit before he and Terry followed family members to Winston-Salem with the intent to open Bernardin’s, and they’ve considered themselves North Carolinians ever since.

 

Bernardin’s was the location of a Chef’s Table which was so popular that it sold out in a matter of hours.  Thirty-two guests were welcomed on the beautiful Bernardin’s patio where Freddy embarked on an adventurous, culinary tour of flavors from around the globe with local ingredients.

Course One
Roasted Tri-Color Cauliflower Salad
With Granny Smith Apple, almond walnut crunch, grilled corn,  feta cheese, grated salt cured fermented egg yolk. anchovies. micro greens, sherry vinaigrette

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Listening to Freddy talk about this dish was fun and made me want to replicate it. The intricate flavors of the lightly roasted cauliflower along with a sweet crunch of roasted nuts was a fun take on a salad.

Course Two Tandoori
Kangaroo
With raised savoy cabbage, lentil curry potato cake, papadam,
mint yogurt, tandoori sauce

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Did you say “kangaroo?” Yes, I did. Bernardin’s is kind of famous for their kangaroo dish. What does it taste like, you may ask. It’s slightly stronger in flavor than beef but not as gamey as venison. It’s very lean and very clean and you should have it at least once.  Freddy’s preparation of this classic Bernardin’s dish is lovely and let’s the flavor of the meat shine.

Course Three
Roasted Sea Bream
With sunchoke, asparagus, rainbow carrots, lobster chorizo broth
The light and flaky fish was pan-seared with a crispy skin in a simple, earthy smoky broth. 

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Course Four
Pork Belly Ramen Tonkotsu
With half boiled egg., enoki mushrooms, nori, green onion, black garlic, chili oil, pork broth 

Course 4

  A true crowd-pleaser, this dish was light and flavorful with the jammy egg.

Course Five
Cheesecake Parfait
Blackberry, raspberry. white chocolate, caramel. coconut pistachio crisp, oreo cookies
Grand Marnier, creme anglaise

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This little dessert had it all… Creamy layers of fluffy whipped sweetened cream cheese layered with chocolate and coconut, berries with hints of orange. Dive straight down and pull it up for the perfect bite, Freddy told us. And perfect it was. I’d go back for that anytime.

I’d go back for any of it. Guest, John McPherson, who’s attended a number of Chef’s Table said, “I love how the chef has taken us all over the globe with this meal.”

Every course was exquisite. And that’s true for anything I’ve ever had at Bernardin’s. 

Some versions of the dishes served at A Chef’s Table are dishes that have made or will make an appearance at Bernardin’s at any given time. Lee says he loves to work with different game and changes his more adventurous offerings based on what quality ingredients he can get. “I like to work with emu and bison and different kinds of seafood,’ he says.

Lee encourages taking the leap when dining out. “Many people order off the menu but sometimes they’ll want to be surprised. That’s the best way to eat, really. Order different entrees and share them.”

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The Lee brothers also own Bernardin’s Charlotte and Blue Fin in Columbia.  And Freddy has partnerships in other restaurants as well, Trade Street Diner, Bleu Restaurant & Bar, and Cowboy Brazilian Steakhouse.  How he has time to cook in addition to looking after all these restaurants is a wonder. But now with his children grown, he enjoys quick trips with his wife, even out of the country, but never for very long. “I like to get out of the restaurant and travel and eat fast food,”  he laughs. “Opening restaurants is stressful but to me, I love to cook and it comes easy.  I will always be cooking.”

A Chef’s Table with Adam Barnett and The Katharine Brasserie

A version of this story can also be seen at YES! Weekly.

After 18 months in full-blown get-to-know-you mode, Chef Adam Barnett is feeling very much part of the culinary scene in Winston-Salem.

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Barnett, who was hired in July 2017 as Executive Chef at the relatively new The Katharine Brasserie and Bar, which was the location of the first Chef’s Table of 2019 on January 8th. The event sold out in less than eight hours and then Barnett agreed to add another 15 seats for a total of 45. Those additional seats sold out in less than 30 minutes. Needless to say, people are interested in what Barnett is doing. Many of the attendees of Chef’s Table, which was held on January 8, had never been to The Katharine and they were ready for what he was cooking up.

Named for Katharine B. Reynolds, The Katharine has been written about by me and others a number of times, from media events and regarding seasonal menu changes or new additions, so if you’re a regular reader of YES! Weekly or Triadfoodies, you know I’ve walked away impressed with the food and service more than once.  And just about every time I’ve dined at the brasserie, we’ve enjoyed some of the best wine pairings I’ve ever experienced.

I got to know Barnett a bit better when he was a guest of my podcast, “At The Table with Triadfoodies.” Barnett grew up as a regular kid in Columbus, Ohio and enjoyed summers with his mother’s family in Nova Scotia, which he attributes to his sense of wanderlust. After deciding that academia was not for him, he took a more “hands-on approach” in construction. And you know how winter is in the construction field. “I needed some winter hours and I started working in a restaurant,” he says. “I had one chef take some interest in me, then I got shuttled along to another restaurant and then I hit the road.” Barnett has had stints in Aspen, Colorado; Toronto, Ontario; Vermont, Big Sur, and Los Angeles, California; and most recently Washington D.C. “I spent eight years in the school of hard knocks, real world training and eventually landed in the advanced placement program at the New England Culinary Institute.”  Afterward, it was in California that he honed his skills in modern French techniques, which serves him well at the Katharine, a French-Inspired brasserie, but Barnett says they don’t want to be too dogmatic about it.

“I’ve worked with some very, very good classically French chefs and that’s always been the underpinning of what I do,” he says. “But like everything else, cuisine evolves. You sit back and take a look at who inspires you or you look at re-discoveries of ethnicities and I try to incorporate that into what we’re doing here.” While we may think of French cuisines as heavy with butter and cream and bread, Barnett feels that France’s influence in its former colonies in places like the Mediterranean allows him to offer a more relatable, global approach and the menu of the Chef’s Table was a reflection of that.

Course One
Apple Rutabaga Soup garnished with Parsley Oil.

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Course Two
Arugula and Shaved Fennel Salad, Parsnip Crisps Preserved Lemon Dressing

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Course Three

Seared Diver Scallops, served with a Ginger – Carrot Emulsion, Batonet Beets and Radish Sprouts.

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Course Four (Meat Course)

Grilled Painted Hills Flat Iron Steak, Caramelized King Trumpet Mushroom, Foie Gras and Madiera Sauce.

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 Cheese Course
Thomasville Tomme (from Sweetgrass Dairy in Thomasville GA), Campo d Montalban (a blended Cow, Goat, and Sheepsmilk Cheese from Spain), Honey-Walnut Spread, House-made Ginger-Apple Butter, Herb Salad

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Okay okay…so you’re wondering where is dessert…heh heh…funny story.  I actually really enjoyed the cheese course, after all it IS a French-themed restaurant. But there’s the story of a pastry chef and rice pudding gone awry. We’ll leave it at that. 

Barnett took some time to get to know the space and cultivate an air of good community with the culinary team itself. The Kimpton hired new management, a new sommelier and he says now The Katharine is better than it has ever been. “I feel so tremendously honored to work with this group, from our back of house to our management and our sommelier. They’re a big part of the engine. It’s never a one person show.”

Barnett says he’s enjoyed the community and has felt the embrace and he can’t imagine doing anything different.  He says, “I love the visible, tangible marker of a day well spent. And that’s one of the great things about working with food.  You get raw ingredients in, you apply technique, you hand it over to someone and you get to see the satisfaction. There’s a profound sense of enjoyment from that.”

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By the way, this wasn’t served at our Chef’s Table but if my favorite dish at The Katharine is this Beef Tartare. It’s divine.

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Wanna go? The Katharine Brasserie & Bar is located at the Kimpton Cardinal Hotel, 401 North Main Street, Winston-Salem. katharinebrasserie.com 

Podcast: At the Table w/Triadfoodies & Chef Adam Barnett

We just wrapped our Chef’s Table at The Katharine Brasserie & Bar last Tuesday and the next morning, I sat down with Chef Adam Barnett for my  podcast. Take a listen! And be sure to catch the latest YES! Weekly on Wednesday for a complete recap of the Chef’s Table, the food and a bit about Adam.