“One cannot think well, love well, sleep well if one has not dined well.” ~ Virginia Woolf
Kathleen Barnes is a pioneer of the local culinary scene. Her restaurant, 6th and Vine, has been a cornerstone of the restaurant scene in Winston-Salem for 20 years. She stands tall and resolute as the proprietor of a delicious destination that has weathered challenges and celebrated victories in a very difficult industry.
She discusses her journey here:
What was the very first concept for the restaurant and how has it evolved, if at all?
We initially thought 6th and Vine would be a crowded lunch space with panini sandwiches, small plates and, of course, wine. For appetizers, we started with an antipasti platter, cheese fondue and chocolate fondue for dessert. That chocolate fondue was a favorite of customers for 10-15 years. The first week, we introduced dinner entrees and were packed at night, both as a bar and a restaurant. We were one of the only restaurant-bars in downtown. We started offering live music, and we were the place to be! The Charles Green Band played every Thursday night those first few years. The vibe at night was such a great scene of all different ages! We attracted so many types of people that it really felt special. I’ll never forget it.
Speak to how Winston-Salem was and is the right place for the business.
In the early days, there were a lot of low-interest loans for small businesses downtown. Plus, we always loved the vibe of the Arts District. The neighborhood was built by an early group of art lovers and even the pioneer restaurant owners, Vivian H. and Stephanie of Sweet Potatoes. It was the right spot for 6th and Vine.
What has been the biggest challenge along the way?
Wow, just one challenge? There are too many to share. We’ve experienced flooding, had electricity go out in the middle of a shift, had a patio full of people when it starts raining, etc. But, my biggest challenge is also my greatest joy – staffing! I’ve made so many amazing friends and worked alongside some fun, hardworking people. I would never have survived this business without having some of my best friends, and now my daughter, as managers. We have been in business more than 20 years, and we tell stories of those first 10 years like it was yesterday. The regular customers also make it feel like a family there. I have some that have been coming for 20 years. I will say that being a female business owner has been interesting! I’ve had so many people disparagingly tell me, “I could tell you how to run a restaurant.” I once had a liquor rep trying to sell me a certain liquor and say, “If you’ll just shut up for a minute, I’ll tell you.” (I asked him how he thought his sales technique was working – he was escorted out after that one.)
What impression do you hope customers come away with whenever they dine there?
Our place has always been approachable. I hope customers have an amazing experience with food and wine and friends. My chef, Michael Spencer, is serving the best food we’ve ever had. His flavors are so cultivated and unique, so you can have “fine dining” food in an approachable atmosphere. We’ve always tried to make wine accessible, and we also have amazing cocktails and plenty of beer for those who don’t feel like wine.
What is an anecdote that epitomizes what is enjoyable about the hospitality industry?
Again, just one? In our 20 years, we’ve had so many engagements, one couple organized a “flash mob” of actors to pretend like servers and then break out in dance, we’ve had countless celebrations and a few weddings in our midst. It’s really all about a place to spend time with people. From a business owner’s point of view, there is one particularly poignant story. I had an employee who started as a dishwasher, moved to prep and then to the grill. He came back to visit me and my dad one Monday when we were fixing things. This employee became a forklift operator and then a manager. He said that, growing up, he never thought he would be good at anything; no one ever encouraged him enough to be more. He said I was the first person to ever tell him “keep learning, keep trying new positions, you can do anything.” That gave him the confidence to believe in himself. That’s the story that makes it all worth it.
What do you envision for the future of dining in this city?
This city has so many different dining establishments. The beauty of this city is that most of our restaurants are not chains, they are built by entrepreneurs with a dream. That’s what makes Winston-Salem special, and I hope that continues.
Any upcoming events or occasions you want to promote for the restaurant?
We just celebrated 20 years with an amazing wine dinner on February 4th. And, we are planning for more wine dinners this summer. Our next one is a French wine dinner on Tuesday, May 6th. It’s five courses with five wine pairings for around $110. Please email us at [email protected] if you’re interested in learning more! We are also planning monthly wine tastings on the first Friday of each month.
