Spring House Restaurant, Kitchen & Bar

Reviews 4

K

K Merr

Having only been back in NC for a short time, we spent a lot of time when we first arrived hunting amazing food. From Asheville to Raleigh we trekked around, trying everything from fried chicken to foie -- every place had something good but we still searched for one place that had a variety of exceptional choices where everything on the menu made us salivate. Never did we expect to find a place like Spring House Restaurant, Kitchen & Bar so close to home in Downtown Winston-Salem. Now its the first and last place we think of when the cravings strike. Spring House is one of those places where its almost frustrating to look at the menu because you want one of everything. There is something about my native southern cuisine here that makes eating at Spring House comforting and approachable -- you can go there in jeans and thats just fine -- but the classic technique is unmistakable, elevated in a way that for me conjures memories of Jean Georges and Daniel in New York and fine kitchens in Italy and Northern California. The first time I realized Spring House would be a stand out as next level, was the bread service. They make all of the bread there and to be able to have homemade spreadable goodies like tapenade, tomato jam or my favorite, the whipped goat cheese and leek spread is such a nice touch. The pimento cheese here is also a must -- pimento cheese has become almost cliche in gourmet southern restaurants these days -- but dont miss out on this version (it also shows up in the oyster which is a creamy, savory, briny delight and the stupid-delicious grits). I never met a beignet I didnt love so its fun to order the sweet corn, shrimp and crab beignets with beet and horseradish. Any sort of charcuterie is an essential part of any meal here -- I am ruined for all other country pate and anything foie-related after trying them at Spring House. Among the entrees its hard to pick a favorite but I really love the Colonel chicken because it comes with something called M80 hot sauce and those pimento cheese grits -- but the cast iron ribeye (OMG, with truffle mushroom spoonbread...) gives it a run for its money. Then again, my frequent dining partner never misses a chance to go for anything barbecue related -- the chef is a bit of a barbecue savant and it shows in the smoky flavors and spices. Ill never forget having a cocktail there one night and watching them roll in a whole roasted pig from the smoker they prepared for a private event there. We got to try some of the divine shredded pork on a biscuit with that spicy sauce. Then there is the atmosphere -- at first I incorrectly assumed Spring House to be a fine dining destination but it is really a neighborhood place disguised in this crazy-fabulous southern mansion. Everyone makes you feel welcome and pretentiousness is nowhere to be found which is a relief. I love that I can go there and spend $20 or less and get the same service and quality food as if I could afford to spend $200. Its also nice to be able to get a really upscale wine not available anywhere in the region or order a sweet tea in a mason jar. There is a good vibe here for Bourbon lovers -- which I am -- in the sumptuous Library Bar. You can eat in the bar, but its better to have a bigger table somewhere to spread out so you can try several things. Ive probably eaten 20 different dishes at Spring House and it never fails to make me think of it as the best restaurant in the Southeast. Watch out everywhere else -- this is the quintessential gourmands answer to where to eat in North Carolina.

JE

Jen Yerkes

Beautiful place but very hit or miss. Staff is very friendly and open to suggestions and feedback so that is nice. They take risks and do interesting things with mixed results. They had a ramen special night where my husband had some of the best food in Winston but I went with vegetarian ramen and was so jealous of his happiness. I was confused as to why it was even called ramen because when I got it, it was rice noodles not ramen. They were trying to have a gluten free/vegan option and combing it into one which was very sad and bland. And no substitutions allowed or I would have asked for ramen noodles on ramen special night. Great ideas and concept which worked for most people but not all people. Im not hating on the rice noodles because I had the appetizer rice noodle dish and that was great. Very flavorful and spicy!... They offer great local beers, happy hour specials and daily bar specials. Unfortunately the cocktails are for people that dont want to taste the alcohol... very sweet, masking the notes of the booze. Online I saw photos of beautiful cocktails and was told they still had those cocktails but dont make them look like that any more so felt a little bamboozled as I was set on some of these things I saw. Also the sizes of what was online was much larger than what was actually served. I found the prices high for such sweet drinks. I would be fine with the price if it was mostly alcohol but it was mostly ice and juice. Building is beautiful and decorated very cute. I was excited that the bar was a library but then sad that all the books were covered in floral paper so really no book covers or titles to be seen. Very much about the look here which is great, very beautiful. Parking can be tough, its a very small lot and street parking near large construction project.

BR

Brent Morin

AFTER THIS REVIEW I GOT A BITCHY RESPONSE FROM THE CHEF/OWNER. HE COULD HAVE APOLOGIZED AND THANKED ME FOR THE FEEDBACK. Lets get the good out of the way. Craft Cocktail was great! Service was pretty good, could have been a bit more attentive, but waitress was pleasant. It was Valentines Day weekend. The white chocolate bread was AMAZING!!! I wish I had some right now. Oh, and the Brocollini was to die for. Now for the not so good... I dressed up, so it seemed weird to see the waitstaff in jeans. I ordered THE COLONEL (Crispy Buttermilk Fried Chicken and Pan Gravy atop Smoked Tomato and Pimento Cheese Grits M-80 Sauce, ‘Bamma BBQ Sauce, Sriracha Aioli) Why on earth does this thing need a gravy and three sauces??? Ill tell you...the chef must not know how to season his meat. Way too much going on here. My husband had the New York Strip. This seasonless piece of meat was thin and overcooked. Certainly not worth $27. We eat steaks 10 times better at Carrabbas. (Thats not a joke, you dont think Carrabbas would have a good steak but it is out of this world.) I have high hopes for the new Italian restaurant in town by the same owners as Springhouse, but after this weekends meal I have concerns. In summary: Save your money and go elsewhere.

KE

Kelly Pearson

This was our second visit, and we liked it so much last time that we came back with friends! We were a party of 9, with 4 being tweens. Our waitress was wonderful, not only to the adults, but also to the young ladies (who had their own table). Chef Tim was not there, but clearly he has taught his staff how to work his magic with the food. Our table had the quesadilla, the chips, and the scallops as appetizers and all were excellent. The soup was fabulous as well. I was so full from just the shared appetizers and the soup I feared I wouldnt be able to finish my entree, which was an amazing fillet. All were pleased with their meals and Spring House will likely become a tradition for all our competitions in Winston Salem! Though Chef Tim was not there, Heidi was a wonderful hostess and most accommodating to our group.