Restaurant Week is Back

The Downtown Winston-Salem Partnership’s Restaurant Week is almost here! The new restaurant weekannual event is running this year from Monday, February 22 through Sunday, February 28. The event is to highlight the restaurants as well as our beloved downtown and its fantastic aesthetic and diverse nightlife. Each location will offer specials intended to entice you to try their wares as well as that of their colleagues.

The list of restaurants in the downtown Winston-Salem area is out and available for your perusing. You can see the full details of the event here. To highlight just a few of the establishments and a sample of their specials to whet your whistle:

DiLisio’s Italian Restaurant$30 Special – 1 shared Appetizer, 2 Baked Dishes, 1 Shared Canoli.

Willow’s Bistro & Bar:
$20 Special – 
1st Course: cup of soup or salad
2nd Course: Grilled Scottish Salmon: over wild mushroom risotto, asparagus coins, shaved manchego.
3rd Course: Makers Mark creme brulee with fresh berries

$30 Special –
1st Course: roasted veggies or grilled romaine
2nd Course: Grilled 8oz. Cafe Steak: over gouda mac n cheese, grilled asparagus, & fried onion rings
3rd Course: Sous Vide Banana Pudding

King’s Crab Shack & Oyster Bar:
$20 Special – Full Bucket – Dreamy Steamy Bucket: steamed mix of spiced up snow crab legs, shrimp, mussels, clams, oysters

$30 Special – Bucket for Two – Dreamy Steamy Bucket: steamed mix of spiced up snow crab legs, shrimp, mussels, clams, oysters

Meridian:
$30 Per Person –
Choice of Starters:
Soup du Jour
Little Gem Artisan Lettuce Salad: with roasted tomato, English cucumber, house made crouton & aged red wine vinaigrette

Choice of Entree:
House Made Pasta of the day(eg. Ravioli, Lasagna, Manicotti)
Pan Seared NC Mountain Trout: with starch, vegetable & sauce
Grass Fed Bistro Steak Lyonnaise: with pommes frites, dressed artisan lettuce & Meridian steak sauce

Choice of Housse Made Dessert:
Bread Pudding: with caramel & creme chantilly
Vanilla Bean Creme Brulee
Dark Chocolate Torte with ganache & creme chantilly

Mellow Mushroom:
$20 Dinner for Two –
Choice of 2 lil’ salads (tossed or caesar)
1 medium 1-topping pizza to share
1 brownie sundae to share

$30 Dinner for Two –
Choice of Hummus or Bruschetta appetizer to share
1 large specialty pizza to share
1 brownie sundae to share

Mission Pizza:
$20 Special –
1 pizza of your choice, green salad, and daily dessert

$30 Special –
2 pizzas of your choice OR 1 pizza of your choice and 1 plate of your choice, and dessert

Spring House Restaurant, Kitchen & Bar:
Classic Spring House: $20 –
Choice of seasonal soup or HOUSE salad
The Colonel 2.0.16: crispy buttermilk fried chicken atop corn waffle with brown sugar smoked apple infused maple drizzle
Warm Bread Pudding
**please no substitutions

Winter’s Bounty: $30 –
Shrimp and Crab Beignets with Red Beet and Horseradish Remoulade
Choice of seasonal soup or HOUSE salad
Fred Flintstone’s Pork Shank: Savannah inspired red rice with lemon, parsley and dijon bread crumbs and HOUSE pepper jelly
**please no substitutions

Camino Bakery:
$20 Special –
Bag of Krankies whole coffee beans and a loaf of bread of your choice

$30 Special –
Bag of Krankies whole coffee beans, loaf of bread of your choice, and a bottle of Honoro Vera Garnacha

There are plenty more wonderful restaurants participating. Again, see the full list on the DWSP website.

A few disclaimers that are very important here:

*Restaurant Week Specials are dine-in only so, no take outs.
*Restaurant Specials are subject to change and that’s a possibilty. The prices exclude tax and tip. Take care of those who take care of you.
*If you’ve a food allergy, questions about ingredients or any other special restrictions, please check with individual restaurants.
*Restaurant Week Specials are subject to availability; they may, and often do, run out of the Special.
*Please check with restaurants prior to dining if you have questions about the Specials; don’t call the DWSP about it, they’re not in control of that info.
*If they run out of the Special, the restaurant is not obligated to provided a replacement dish.
*Coupons are not accepted in conjunction with these specials. Check with restaurants for coupon policies.

If there is an error on this page, the official restaurant special at the Restaurant is correct; I’m but a guide through the awesome food land and I have been known to almost make a mistake a time or two.

The important thing here? Go enjoy delicious food and support local establishments. You never know who you may see out there!

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Goodbye Tart & Tangy Triad, Hello to…

Since July, 2013, I, along with my wife, Stephanie and local food celebrity, Nikki Miller-Ka, have been co-hosting a food podcast that focused on the Triad, NC and surrounding areas. Tart & Tangy Triad has been the food podcast on The Less Desirables Network. We focused on food news and provided our own food views. We’ve had a few local chefs as guests over the years. We’ve broken news of restaurant openings, closings and chef changes. We’ve attended events and reported on what we learned or did. And, we’ve done a lot of restaurant reviews.

Well, allow this post to be the official announcement from The Less Desirables Network, that Tart & Tangy Triad, is no more. Nikki and The Beemans have decided to pursue different endeavors. We are retiring the name Tart & Tangy Triad, although it will remain property of The Less Desirables Network.Fear not, Nikki will be starting a new vlog coming late spring/early summer, 2016.

Also, The Less Desirables Network will not be without a food podcast for very long. And this is why I’m writing this blog post, today. The new food podcast will be called… wait for it… “The Man Who Ate the Town: a Food Podcast.” I will be enlisting the help of local food folks including chefs, other food writers and everyday food fans to make this show more “your” show and focus on only a few topics every week; not to overload the “palate,” if you will. No more ninety minute shows. The plan is to keep it to around 15-25 minutes, max. No fillers, no preservatives. Additionally, in conjunction, there will a very short video to accompany the podcast and this blog. I will be requisitioning the name “Appetizer” from Tart & Tangy Triad as the name of that video.

The start date hasn’t been determined as of yet, but I do envision the podcast and video starting around the first week of May; perhaps at the same time, perhaps not. Of course, the blog will continue as usual, and the plan is to up the frequency of the posts. So, tell your friends, read up and prepare to listen and see more of The Man Who Ate the Town in your near future. We, the former Tart & Tangy Triad, appreciate all of the listeners of the podcast and and watchers of the video. Followers of our Twitter and Facebook accounts, we thank you, too. I can’t wait to see and hear from you all on the new endeavor and I hope you’d follow those of this blog. You can find my Twitter, here. The Facebook, here.

Thank you all for everything.

Chef Travis Myers: Willow’s Fresh Breath

By Timothy G. Beeman II

Big news came through the local culinary wires a few weeks back. That news created a wave of conjecture and wonder in the Triad restaurant world. The news was that Chef Travis Myers had left River Birch Lodge, where he was a staple for ten years, a reason for the success of that particular restaurant and a reason that people came back. But, the speculation did not stop there. Why did Chef Myers leave? Is he starting something new? Is he leaving the area? Gossip and rumor would be an exaggeration but to say that curiosity was abound, that would be accurate.

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©Competition Dining

I had gotten a chance to talk to Chef Myers, in confidence, just a few days after the news broke. He informed me as to what his plans were and I was instructed to keep that on the down-low and that is never a problem with me. I like to report when there’s something to report. That time was not the right time. Now, however, is that time.

I have always been a huge fan of Willow’s Bistro in Winston-Salem. Let me rephrase that. I have always been a fan of Chef Will Kingery, owner of Willow’s Bistro, King’s Crab Shack & Oyster Bar and Silo Bistro & Bar. Willow’s, it should be noted, is Will’s “baby.” It is the upper-scale casual that people in this town needed and it continues to need and want. When Chef Myers told me that he was going to Willow’s, I was a bit concerned. The concern was three-fold: was Will getting rid of Willow’s and if not, how was Chef Myers going to be utilized and would it work? In the end, I figured it certainly would.

Stephanie and I had an opportunity to sit down with Chef Myers this past week and we discussed the move, his role, his life. One of the first things that he said to us was that the atmosphere was welcoming and within a few days he felt like he had been there for years. Will had basically given him the freedom to conduct business as he saw fit, be more than a chef, be an operator. He talked about plans for food, of course, but he also talked of plans to the ambience and décor of the restaurant. Not, mind you, changing Will’s vision but enhancing it. He understands Will’s love and devotion to this restaurant and shares that vision. But, Will, besides being a great chef, is a business man who has three restaurants to manage and willows-logo_optwho knows if more is not out of the question. He needs the room to operate these ventures and Chef Myers is giving him room to do so. With Chef Myers in there, Will doesn’t have to worry about his “baby” being lost.

Possibly, too, Willow’s was starting to get complacent with itself. Chef Myers will be that shot in the arm to make sure that Willow’s not only maintains that upper-echelon of service and quality that has made the restaurant great in the past, but also helping it reach new heights. Chef Myers certainly is not in this just for the paycheck. Granted, that helps. However, one word that he mentioned at least eight times in the conversation was “passion.” He is passionate about his food, about his role, about this restaurant. He also demands passion from his kitchen staff. Cooks are one thing, but Chef Myers doesn’t want a cook, he wants chefs. He wants people that are passionate about their food. That translates to works of art that not only satisfy customers but satiate them. The fruit of his chefs’ labor makes the customers come back, rave and spread the word. Cooks aren’t going to do that. Chefs are going to do that.

Chef Myers also gave praise to the other managers of the restaurant. The bar and Front-of-House is overseen by him, but he works with the managers to make sure that all is running smoothly. There were a few housekeeping items that he had to take care of when he first showed up, but they were mostly minor and it only added to the mood and quality, as a whole. Minor things like door stops, paper towel types and dispensers, items seen by the customers in the kitchen. Nothing, at least on the surface, anyone is going to really notice a change of, but will just feel that the restaurant is better. The menu boards, the liquor selection, the vendors and suppliers. Seeming small touches that will create a world of difference that you will probably never notice happened, just notice that things are better. He says that he and the other managers, including the GM all work together, bounce ideas off each other to make the restaurant the place to be; a destination.

I asked him what took him away from River Birch Lodge and he said he was planning on leaving anyway to try to start another business and was approached by Will and his partner, Norb Cooper, about coming in and seeing if they could make a partnership work that would improve the restaurant, make them some money and give Chef Myers a project he can take, put his mark on and make an impact in the community with, not unlike how he did at RBL. Also, upon Chef Myers’ arrival, not only did the quality of the food return to what made the restaurant great, but its social media presence has been elevated to “through the roof” levels. Chef Myers’ Instagram, Twitter and Facebook feeds have been decorated with some of the most amazing photos of his culinary creations. That may seem minor, but even though you cannot taste pictures, people taste with their eyes. The right food styling can do wonders.

When asked about his goals he says, “I want to make smart decisions in the kitchen and buy the right product. Some things I’m going to buy are going to be more expensive, like artichokes that are marinated and seasoned instead of the canned stuff that we’re using now. I’m going to have to pay more to get local cheese; we’re going to get Humboldt Fog in and Goat Lady Dairy.” The old adage is “you get what you pay for.” It is that way whether you’re in the restaurant business, the travel business, anything. You cannot skimp on quality. He goes on, “We’re going to start butchering in-house. We do some now, but we’re going to do it all. We’re going to grind our own meats, too.” When asked about the alcohol choices, he said there was going to be a slight overhauling of the selection. “We’re going to do wine dinners and liquor pairings. We’re going to do more public events outside. We need to expand our liquors. I can do this but it has to be in stages.” Local ingredients have always been an essential element of Willow’s theme and Chef Myers is vehement about perpetuating and improving on this premise.

It is quite apparent that Chef Myers is indeed “passionate” about his job, his food, his reputation and the reputation of Will, Norb and Willow’s Bistro. He is not supposed to be there until noon just a few days a week but he usually comes in at 8am, even on his days off. He wants it to work. He loves what he does. He is passionate about Willow’s. That is great news for the customers and lovers of food. That is great news for Winston-Salem. That is great news for the South of Business 40 (#SOB40) area.

You may notice that I didn’t talk much about the food itself. I talked about Chef Travis Myers and what he means to Willow’s and what he will bring to the restaurant. There’s a reason for that. Keep an eye on The Man Who Ate the Town: A Food Blog, as there will be a review of the tasting that went along with the conversation, accompanied by pictures. This will be very soon.

 

 

Beautiful BBQ, Bourbon and Bluegrass

by Timothy G. Beeman II

Friday night, October 23, 2015, Old Salem’s Museum of Early Southern Decorative Arts (known as MESDA) celebrated it’s 50th Anniversary, the completion of a six-year renovation, and the opening of two new self-guided galleries. To commemorate this, they put on a party that included BBQ, bourbon and bluegrass. The event, held in the Horton Meadow, just below, and even under the bridge and walkway of the wooden bridge that crosses Old Salem Road from the Visitor Center to the museum entrance, boasted a showcase of fourteen master distillers from sixteen distilleries, as well as two of the areas’ popular breweries. While all of the distilleries brought some good products, some really stood above the rest of the field.

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(photo © Susan Jones)

Both versions of the Limoncello (regular and jalapeno-infused) from Seventy-Eight ºC Spirits (Raleigh) were not only good, but the spicier-flavored of the two was a true standout; not hot but flavorful. From Asheville Distilling Company (Asheville), the Blonde Whiskey is one of my favorites, overall. It was smooth and full-flavored. Trey Herring’s Carolina Bourbon (Charleston, SC) had a more robust and earthy, yet still pleasant flavor and aroma. You certainly can’t forget local up-and-comers, Sutler’s Spirits from Winston-Salem. Distiller Tim Nolan was on hand to promote the brand.

The highlight of the tasting table, however, was the Krupnikas, a Lithuanian style honey liqueur from The Brothers Vilgalys Spirits (Durham). The sweet of the honey ends with a spiced flourish. Beyond the tasting table was a special Reserve from an NC distillery that I’ll not mention by name because the booze was in a hidden stash under the table. I was lucky enough to try it and it was possibly some of the most smooth tasting whiskey I’ve ever tried. The rep told me to wait until the tasting cup was empty and smell it. The aroma of tobacco swelled as the cup dried. Minutes later that aroma was even stronger. When this special reserve gets released, I’ll certainly purchase some of that.

Area celebrity bartender, Lele Nguyen, was the “guru-in-the-know” for the evening, dispensing the goodies at the tasting table and she was very detailed with the descriptions of all the various liquors, no matter the style. The true superstar of the “bourbon” part of the event was the resident mixologist and co-owner of The Tavern in Old Salem, North Carolina’s oldest tavern, Jordan Keiper. Keiper designed a bar program for this event that highlights the new generation of Southern craft distillers, creating a variety of signature cocktails featuring the four spirits that made the early South “wet:” bourbon, rum, gin, and moonshine, especially moonshine. There’s a push to show North Carolina’s distillers are more than just moonshine; so much more.

This event was also more than booze. There was Eastern style North Carolina barbecue and fried chicken from the Barbecue Lodge in Raleigh. Eastern style is my preference in the “Carolina barbecue” realm. I don’t mind Lexington style, but I prefer the strong vinegar taste over the ketchup heavy, if I have my choice. A white barbecue slaw that tastes like the “red” stuff we have here and hush puppies. The fried chicken was absolutely delicious. Just the right amount of seasoning and the inside was juicy and perfect. In fact, I had two breasts. I liked it that much. And let’s not forget to mention the banana pudding. That, too, was delicious.

In addition to the liquors and delicious food, both Gibbs Hundred Brewing Company and Hoots Beer Company had two brews each available. Gibbs Hundred had The Guilty Party ESB and Blind Man’s Holiday GPA (Greensboro Pale Ale). They were both quite tasty with the ESB (one of my favorite styles of beer) being my favorite of those two. Hoots had their Oktoberfest and a wheat on tap. Stephanie had the wheat and I, the Oktoberfest. Hoots is always solid and this was no exception. These beers made fine companions to the rest of the festivities. I feel the same is to be said of the breweries. The theme of the event, a celebration of southern arts, was represented well by the brewing artists at these two breweries.

If there was anything that I can say that was less than optimal was that the bluegrass band, Carolina Tradition Bluegrass Band was set up right beside the tasting station. They were a fine band, indeed, but the music was loud under that bridge and it was hard to hear what Lele was saying about the various libations. Again, it wasn’t the band, it was the positioning. However, if that was the worst part, that just goes to show how good this event was.

To Jordan Keiper, to MESDA, to Old Salem, many kudos for putting on such a spectacular event. Keiper himself said that he’s hoping that this will put Winston-Salem, North Carolina on the map. Not only the Southern map, no. The American distillers map. Not necessarily for the distilleries themselves, although those certainly don’t hurt, but for the city as a distillers’ event location. I can’t wait for the “second annual” version of the event. It has the potential to get support and attendance numbers of a wine festival and this town knows wine festivals. This was a bold undertaking on everyone’s part, but the event was a rousing success and was a complete sell out. Great news for the city, the museum, the distillers and the attendees. An honor to attend, indeed.

The Last of the Luv Luv with Much Love

-Timothy G. Beeman II

On Saturday, Stephanie and myself were invited to accompany friends of ours to the Annual Luv Luv Festival, the brainchild of Tim Grandinetti, the co-owner/head chef of Spring House Restaurant, Kitchen and Bar. The Luv Luv Festival is a culinary showcase of chefs from all over with great live music. We hadn’t, unfortunately, ever attended the Luv Luv Festival but we had wanted to. This was our first time ever and let’s just say we loved it. Let’s make clear, too that it’s not the last ever festival but the last day of this year’s festival.

Group

The Beer Dads and Their Pilots

Menu

The Menu

First of all, we have to start with the company we kept during this festival. Paul & Susan Jones along with Jon & Celeste Lowder were our tablemates and we’re no strangers to each other. In fact, Paul, Jon and I do a podcast called The Beer Dads which is part of The Less Desirables Podcast Network. So we hang out, talk about being dads and drink, you guessed it, beer every week. Our wives have become good friends so we had a very, very fun table. Also, former local DJ personality and Master of Ceremonies of the event, Bob Campbell (who also happens to be the voice over talent for The Beer Dads) sat with us as did our guest of honor, the wife of this evening’s guest chef (Tim Recher), Alicia Recher. We were guests of the Lowders and can’t thank them enough for having us. Good wine, liquor and beer as “the beer dad” ladies had more than a few glasses of white wine and the guys a mixture of cocktails and beer. I believe Paul and Jon preferred the Sisters of the Moon IPA from Mother Earth Brewing while I had one of those and then switched to the Vanilla Porter from Breckenridge. But, as much as we like to think that it is sometimes, the alcohol wasn’t the star attraction of the night. It was the food.

Starting off the whole night was a plate of hummus with pita triangles alongside of tomatoes straight from the garden of Chef Grandinetti. This was followed by a large plate of oysters and cocktail shrimp from Rappahannock Oyster Company. The oysters 11891148_10153437332285490_984877909746256410_nwere raw and delicious. Also served with them were some hot peppers with a sweet glaze of hoisin and sesame seeds. Jon and a few of the ladies mentioned they thought they were hot. I ate several of them and got nothing more than great flavor. I found them to be very mild and almost no heat. Perhaps one of us got lucky, you decide.

Course 1

Course #1 Chicken & Dumplings

The first course “Chicken & Dumplings” was quail, black summer truffle mousse, gnocchi, chive velouté and herb biscuit. This was a fantastic course. The “chicken” seemed to be a combo of quail and other meats that were served sausage style and while I’m generally not one for quail, not only did I eat all of this, I picked it up and ate the bones like they were a chicken leg. Of course, I was nibbling, but it was so good and the velouté sauce was like gravy and light enough to not overpower but perfect for accentuation. It was easy to sop up the extra velouté sauce with the biscuit and the gnocchi were tender. Let’s say that my plate (with the exception of the bones of the quail) had nothing left on it. It was clean. Wonderful course.

Course 2

Course #2 English Pea Soup with Sea Bass

Course #2 was “Chilled English Pea Soup and Seared Sea Bass.” Described as coriander, Fresno chili, warm mushroom-shallot-pea salad, Arbequine olive oil, fennel pollen. When you cut into the fish, it fell apart being a wonderful flaky morsel of flavor. Seasoning wasn’t anything to mask the fish, you got full “sea bass” (or Patagonian Tooth Fish) flavor and that’s a good thing. The peas under the fish were quite fresh and even had Susan Jones, who doesn’t eat peas cleaning her plate of them. As simple as it is, the cress on top, really set a freshness that I can’t explain in words to the entire plate. The pea soup had the distinctive coriander and chili flavor as it was a tad savory and I loved it. It was topped with the fennel pollen. I had to drink it like a shot because there really was no way to get a spoon in there. But, I think that was the point. I had no problem shooting that soup. Delicious.

Course 3

Course #3 Beet Salad

Course #3 was “Roasted Baby Heirloom Beet Salad.” Belgium endive, frisée (another kind of endive, which along with Belgium endive can be called chicory here in the US, at least from my research), upland cress, pickle apple, curried cashews, beet vinaigrette, aerated coriander yogurt. I’ll have to be honest, was my least favorite course, but when you don’t like beets, or many other like-vegetables (I’m adapting as I get older), then that’s understandable; at least in my mind. I did enjoy the pickled apple and curried cashews. I did eat all the leaves but left some of the endives and most of the beets. Again, the cashews and pickled apple were good.

Course 4

Course #4 Back Yard BBQ

Course #4 was, to me, the pièce de résistance. It was “Back Yard Steak.” Coffee rubbed bison. Vidalia onion ash inlay. Sous vide smoked brisket & potato croquette. Seasonal vegetables, sweet corn puree, bbq jus lie and smoked black garlic.This cut of bison meat was so tender and juicy that a regular table knife could cut right through it with no problem. It was medium rare and the outsides were perfectly charred and seasoned with the coffee rub. The baby carrot and corn was a nice addition as was the jus lie (pronounced zhoo lee-AY) and vidalia onion inlay. That coffee rub and the meat itself was such a flood of flavor that I ate it with my eyes closed most of the time, enjoying each individual bite. Generally, I’ll tear through food like I’m being graded on it but I took my time and every single chew was documented by my brain. Let’s just say that it was so good that not only did I eat all of mine, I also had the bonus of half of Stephanie’s. She loved it as well, but was filling up. This was a definite 5 on a 5 scale.

Course 5

Course #5 S’Mores

Course #5 was the dessert course which was “S’mores.” Dark chocolate crémeux, molasses spice graham cracker cookie, toasted marshmallows, salted caramel gelato, toasted caramel. Stephanie got her second wind enough to eat this. I thought the crémeux was the absolute best thing about it. It was like eating a very soft, but still firm, piece of fudge. The tiny toasted marshmallow squares were a nice accompaniment for the crémeux. The gelato was a bit melted away by the time I got to it but what I got of it was delicious. I love caramel, so this was a nice finish.

Chef Tim Recher, of the Army/Navy Country Club in DC, really brought a wonderful menu and Chef Tim Grandinetti and his team both in the kitchen and the outside wait staff were fantastic support, making this event a true 5 star dinner treat to anyone who was privileged enough to be there. Spring House is always a class act and this was no different. Many thanks to Chef Grandinetti for hosting. Spring House can be found at 450 North Spring Street in downtown Winston-Salem. They’re on the web at springhousenc.com.

The New Local 27101 Opens for LunchF

I had the opportunity to eat lunch with one of my very good friends today and when discussing where we were going to meet, I suggested that we go to the new Greg Carlyle vehicle, Local 27101, the former Millennium Artisan Restaurant.

The idea behind Local 27101 is that the food is locally sourced (no, not from the 27101 zip code, necessarily) so that it’s fresh. It’s supposed to be fast and reasonably priced. Greg said, “the people downtown are looking for a fast, $5 burger,” and this exactly that. The menu has many things from the aforementioned burgers (make it a double for just $2 more), po boys, chicken sandwiches, hot dogs, salads (Cobb, Caesar, add a protien, etc) and so on. Sides include crinkle cut fries, sweet potato fries and onion rings. You can add on to your burger with avocado, an over-easy egg, bacon, or caramelized onions.

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The Local Burger w/ Onion Rings

The Local Burger is a quarter pounder with lettuce, tomato, “local sauce,” which isn’t quite 1000 Island but is beyond mayonnaise, and muenster cheese. Another nice touch is the top bun is branded with the logo from Local 27101. I had one with an extra patty, hold the lettuce. The homegrown tomato along with the local sauce made the bread a little soggy as the tomato was really ripe, but it didn’t detract from the burger. You want the burger to be juicy without being wet, save the tomato, it wasn’t wet, it was cooked just right. I think the only thing it was missing was a few dill chips on it.I also had the onion rings with it, which if you know me, you know I don’t like onions, but oddly enough, I can eat onion rings, when they’re good. There’s a good batter on the rings and weren’t overly greasy which is all too common with onion rings from many places. My pal had his a single without the tomato but with lettuce along with crinkle fries. The fries looked to be topped with herbs that are grown in the windows around the restaurant (so there are some things that are local to 27101). The flavors, to me, were exactly what I was looking for good meat, great cheese the sauce was tangy. Again, I could have done without some of the moist bun from the tomatoes but that’s okay, the flavor was worth it.

The restaurant itself is a lot of brown and natural wood with each window adorned with herbs to be used in the restaurant. The slat work accentuates the bar area. A very large menu is stuck to the wall and the chalkboard was being decorated as we walked in. They have beer, wine and are formulating a drink menu. How the whole thing works is: you walk in, stop by the counter where the bar is, order your food, get a buzzer, scope your seat and wait for the buzzer. When it buzzes you go to the counter and pick up your silver tray. The bump in the road for me is when you want a refill you have to either jump in front of people at the order counter to get the order taker to refill it or alert someone else to do it, or you have to wait until someone notices you’re there and waiting. We did wait for a bit, but not too long. Another thing is that they serve the burger with the bun already on the burger. I know it’s an aesthetic thing but the presentation would be better if the top bun was off to the side. We often eat with our eyes and it would make the burger even more attractive; but that’s no deal killer  They have a few kinks in the system to work out but I think that Greg finally has something on his hands that will be a boon for him, for the downtown lunch crowd and the downtown foodies and their searches for a good and affordable burger.

For now, they’re open only for lunch but sometime in September, probably after Labor Day, they will also be open during the evening, keeping the current (and presumably constantly modified) lunch menu as well as some dinner options. Greg also said to expect a “true blue plate special.”  You can get your own $5 fast burger at Local 27101 which is located at 310 W 4th Street in downtown Winston-Salem. Their website and Facebook pages show the menu to get your ready to experience the good food. It’s good, it’s fast, it’s easy, it’s Local 27101.

Willow’s Bistro and King’s Crab Shack Get a New Sibling

By Timothy G. Beeman II

Will Kingery and Norb Cooper, Jr, the ownership team of King’s Crab Shack & Oyster Bar and Willow’s Bistro, have signed papers to take over Silo Deli, Wine & Cheese at Reynolda Village.

Fans of Silo needn’t worry. While things will change, they will only change for the better. Not that things weren’t already good. Chris Barnes, the establishment’s owner until now, did a first-rate service to Reynolda Village by bringing the bistro aspect in and they gathered a lot of frequent clients from it.  Will said he wants to expand on that concept.

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Will Kingery

“A lot of locals love what is on the menu and they do a great job and have an amazing kitchen staff and front of house staff, too.  We’re going to add staff so we have better service and (be) faster in the kitchen. More ideas for menu items and daily specials, and have more ingredients for the chefs to play with,” Kingery said.

I asked Will if he planned to keep true to the menu that Silo has been known for. “Oh yeah, we’re gonna have fun paninis. Simple stuff like turkey and havarti sandwiches, french dips, etc.” Something I didn’t know (because I’m not a chef, I just play one in my kitchen, sometimes), there is no hood system in the kitchen. Will continues, “the challenge is there’s no hoods. So, there’s no stoves, no grills. Everything that’s created there is created in a small convection oven and a panini press. So you have to be innovative and creative to pump food out of there and the chefs that have been there have done a great job of it.”

Service has been a point of contention from those Will has asked about Silo. He went on, “It does have a good following and in talking to customers around town: they love the location and the idea of it, their biggest frustration is the service. They feel like there could have been a couple more servers on and the food could get out to them a little quicker. That’s two of the big things we’re going to focus on. Just constantly being better than yesterday.”

When I asked Will how the whole deal came about, he said that Barnes was ready to get out of the restaurant business and Reynolda Village approached them about taking over the space. They negotiated a good price, Barnes agreed and Will and Cooper then took over the space. Reynolda Village has plans for the entire area to be more creative.  In fact, Cooper is opening a beta salon in the old Ringmasters. Will also said that Wake Forest University, owner of the Reynolda Village and Reynolda House Art Museum, has allotted funds for renovation ideas and infrastructure for the area in the future.

Another “coming soon” feature is the opening of a full bar, a complete ABC license.  The interview that I conducted with Will was, indeed, on the phone whilst he and Cooper were on their way back from Raleigh, securing the license. “We have the ability to sell everything,” he said.

Confirming that Corks and Taps is not part of Silo, Will did say this: “We may look into it in the future, but with us putting a full bar in Silo, we’re going to concentrate on that and our other two businesses and we’re going to make sure that everyone is solid and taken care of. If there is a need for another bar, if the demand is there, we’ll definitely explore that option.”

Prepackaged food will be one of the things that is available. Grab-and-go type items like sandwiches and sides are going to be a benefit for both the hurried and rushing customers or those who just want to lounge around the grounds. “If you want to hop in and get a cold wrap real quick, a simple turkey wrap, some chips or a cup of fruit, it’s already ready, you don’t have to wait on the kitchen. Have a bottle of wine with a couple of glasses and go out into Reynolda Village and have a little picnic. Return your glasses please,” he says with a chuckle.

On the Willow’s and King’s Crab Shack front, they have a little shuffling of chefs. “I moved some chefs around. My old chef at Willow’s stepped down to take care of his family more and one of my other chefs, Jamie Cline (Klein?), former executive chef of Sapona Country Club and Lexington Country Club, stepped up.  I took my sous chef from Willow’s and put him in at King’s Crab Shack because they needed a strong leader and were doing good numbers. We felt that was a good move. King’s quality and service and speed will be stepped up as well, now.”

Will knows the keys to his success and he tells me why, outright. “The key is good people.  I’m only a tiny part of it.  It’s the chefs, the waitresses, the hostesses… the dishwashers. Dishwashers are the key to the restaurant. It sounds insane but if you work or own a restaurant and the dishwasher walks out, you have a whole new respect for them.”

Will gets his people and Winston-Salem gets Will and Norb Cooper. They get their expertise. They get benefit of fantastic food and fantastic eateries. I have a feeling we’re seeing more and more of the iceberg emerge, not just the tip. Silo Deli, Wine & Cheese is located at 114 D Reynolda Village, Winston-Salem. (336) 608-4359.

Grandinetti Instagrams Projected Opening Date for Quanto Basta

So Super Chef Extraordinaire Tim Grandinetti posted a picture on his Instragram account that indicates the projected opening date for Quanto Basta: Italian Eatery & Wine Bar on the corner 4th and Spring Streets in downtown Winston-Salem.  The building has been under construction for some time now and we can’t wait to see and taste what magic Chef Graninetti’s latest culinary endeavor brings come Thursday, March 5, 2015.

See the photo here.  Follow Chef Grandinetti on Twitter and Instagram.

Washington Perk & Provision Company Becomes Sponsor of Tart & Tangy Triad

Tart & Tangy Triad are proud to announce that Washington Perk & Provision Company have become the newest sponsor of the popular food podcast.

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Washington Perk & Provision Company

The Johnstons brought their unique little neighborhood grocery and deli to the Washington Park area (228 West Acadia Avenue) in 2010, to great success and have now filled that need in downtown Winston-Salem at 301 W 4th Street.  This area is what we like to call “Our Little Block of Awesome” because there are a lot of great merchants and services in this little narrow passageway.  Washington Perk is also part of the Second Sundays on Fourth festival that happens on the second Sunday from May through October with Tim on Tart & Tangy Triad’s sister show, The Less Desirables (yes the same Tim from this food blog).

They have food, canned goods, household goods, meat, dairy, organic stuffs, Wolfie’s Custard, a coffee shop that serves Larry’s Beans from a local roaster, biscuits in the morning and a sandwich shop and deli.  They have daily lunch specials during the week. What specials?  These specials:

  • Mon: Meatball Subs
  • Tue: 2 for $2.22 Hot Dogs
  • Wed: Curry Chicken Salad Sandwich
  • Thu: Breaded Chicken Sandwich (which rivals a certain “we did it first” chain) OR Meatloaf Sandwich
  • Fri: Philly Steak

Tart & Tangy Triad is excited that they’ve come on board and look forward to a long relationship.  Stop in and have some sandwiches or coffee and show them you’re glad they’re in your neighborhood.