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DECEMBER 2022 FOOD + DRINK GUIDE
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Winter’s Feast at Spring House 12 Days of Christmas Menu + New Year’s Eve Feast
Spend the holidays with
The 12 Days of Christmas Menu
Spring House Restaurant, Kitchen & Bar New Year’s Eve 5-Course
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CHEF’S CELEBRATION DINNER Hickory Smoked Chicken, Spinach & Mushroom Crepe | Parmesan Cream Shrimp, Sweet Corn & Crab Beignets | Red Beet & Horseradish Remoulade
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Includes: Champagne Toast Spring HOUSE Salad Chocolate Lava Cake
hef Tim Grandinetti is one of those guys who loves Christmas: the tree, the gifts, the lights and, naturally, the food. This time of year, it takes over his whole personality.
Saturday, 12/03 Seafood Fettuccine w. Lobster, Shrimp & Scallops Parmesan Cream Sauce Wednesday, 12/07 Filet Mignon w. Blue Cheese Crust Mushroom Ragout & Whipped Garlic Potatoes
“For me, spending uber-quality time with my family and friends, enjoying the Holiday Season is absolutely the best!” he says. “I encourage you to be intentional regarding celebrating the holidays this year with those you love.”
Thursday, 12/08 Champagne Chicken & Jumbo Lump Crab Cake Candied Sweet Potatoes
Pork Belly & Grits | Smoked Tomato & Pimento Cheese Grits Jumbo Shrimp Cocktail | Texas Pete Voodoo Sauce
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VEGAN/VEGETARIAN: Spicy Shanghai Eggplant Mapo Tofu Lobster Sherry Bisque Italian Wedding Soup VEGAN/VEGETARIAN: Quinoa Chili w. Black Beans & Vegetables SPRING HOUSE Salad Little Gem Caesar Salad King Cut of Slow Cooked Prime Rib Char Grilled Filet Mignon w. Gorgonzola Crust Chicken Cutlet & Jumbo Shrimp Pan Roasted Salmon Fillet & Crab Cab
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his year, he and the Spring House family have transformed the old 1920s downtown residence into a spectacular celebration of the season that will take us into 2023.
First up is the 12 Days of Christmas, a different prix fixe three-course dinner over a dozen nights between Dec. 3-23 — no dinner service on Sundays, Mondays and Tuesdays. The lineup is superb, and also evocative of those dishes we love at this time of year: seafood fettucine, filet mignon, lobster tails, even Grandma’s Chicken Pot Pie, with a smoked Gouda-potato crust. For dessert, the chocolate lava cake is unforgettable.
hen, to continue the holiday season, Chef Grandinetti pulls out all the stops for a celebratory five-course tasting menu that’s an evening of entertainment unto itself.
Appetizers range from the timeless shrimp cocktail with Texas Pete Voodoo Sauce to porkbelly grits and corn-crab beignets. Entrées include prime rib, roasted salmon, Gorgonzolacrusted filet mignon and more. There are vegetarian and vegan options aplenty for every course. Desserts like the Ooey Gooey Butter Cake round out the evening before the clock strikes midnight. Make your reservations now to celebrate the holidays with the Spring House family. Spring House Restaurant, Kitchen & Bar has more culinary delight planned for 2023, including new hours and a new menu. More on that next month.
VEGAN/VEGETARIAN: Char Grilled Cauliflower “Steak” Chocolate Decadence Cake Ooey Gooey Butter Cake VEGAN/VEGETARIAN: Stuffed Raspberry “Funfetti” French Toast w. Maple Apple “Butter”
Spring House Restaurant, Kitchen & Bar 450 N. Spring St. (W-S) 336.293.4797 (reservations recommended) $$-$$$
Friday, 12/09 Twin Lobster Tails w. Lemon Garlic Butter Low Country-inspired Red Rice Saturday, 12/10 Prime Ribs of Beef Loaded Baked Potato Wednesday, 12/14 Pan Roasted Salmon Fillet & Shrimp Risotto Lemon Hollandaise Foam Thursday, 12/15 Filet Mignon w. Blue Cheese Crust Mushroom Ragout & Whipped Garlic Potatoes Friday, 12/16 Seafood Fettuccine w. Lobster, Shrimp & Scallops Parmesan Cream Sauce Saturday, 12/17 Prime Ribs of Beef Loaded Baked Potato Wednesday, 12/21 Grandmother’s Chicken Pot Pie w. Smoked Gouda Potato Crust Thursday, 12/22 Champagne Chicken & Jumbo Lump Crab Cake Candied Sweet Potatoes Friday, 12/23 Pan Roasted Salmon Fillet & Shrimp Risotto Lemon Hollandaise Foam
6th and Vine Wine Bar & Restaurant
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and Vine Restaurant and Wine Bar is located in the heart of WinstonSalem’s Art District. Known for its couch-filled cocktail area and huge back patio, they now offer an eclectic list of wines by the glass. Now, 6th and Vine boasts one of Winston’s top Chefs, Niki Farrington. Niki is serving farm fresh ingredients in dazzling features. Try her famous Niki’s pimento cheese and pickles with pork belly on a homemade flatbread. Features include seared scallops and the Whiskey Peach Pork Chop. Come prepared to enjoy craft cocktails, a curated but casual wine list and innovative, farm-fresh food. Always known for our wines, now 6th and Vine is a destination for food!
209 W. 6th St. (W-S) 336.725-5577 6thandvine.com (reservations suggested) $$
That Place in the West End West End Poke is now That Place in the West End. Yes, they still have poke!
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ongtime Winston-Salem restaurateur Dave Hillman opened West End Poke in 2020, just as the pandemic was descending upon us and changing the restaurant business forever. Now, as things are opening up, he’s tapped longtime collaborator Chef Brian Duffy — perhaps best known for his appearances on the TV show “Bar Rescue” — to create a menu of old favorites and new flavors. The slow-cooked roast beef sandwiches recall Uncle Buzzy’s, Hillman and Duffy’s second collaboration: the Tree Way, with Cooper Shapr American Cheese and BBQ sauce; the Deacon’s Deluxe with pimiento cheese and country gravy on an onion roll; and Buzzy’s Beef, with horseradish whipped cream and provolone. The extensive menu includes an array of smashburgers, hot dog variations, subs including an Italian beef and Philly cheesesteak, fried-chicken sandwiches, wings and even Gyoza. And yes! They still make six kinds of poke bowls! Online ordering is underway now at the website, and the dining room is officially open!
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That Place in the West End 750 Summit St. W-S 336.842.3712 thatplaceinwe.com $-$$