photos by SAIL OFF PHOTOGRAPHY
Steak and wine were screaming my name this summer, leading the Forsyth Woman ladies and me to satisfy our cravings at none other than Ryan’s Restaurant in Winston-Salem. Ryan’s Restaurant is well-known amongst Winston locals for its elevated dining experience serving premium steak, chops, and seafood with a view. The main dining room is lined with floor-to-ceiling windows overlooking oak trees for a rustic, tucked away feel.
Our fabulous waiter Nolan started the ladies and me off with tender Wagyu Meatballs in a house-made roasted garlic marinara, topped with parmesan and burrata cheese. We quickly noticed that these were not your typical run-of-the-mill meatballs, as the Wagyu beef and well-seasoned marinara sauce were in cahoots in making the appetizer one of our favorite eats of the evening.
Nolan next served us the savory Spinach Artichoke and Crab Dip with fresh toasted bread, which we helped ourselves to along with a crisp and aromatic glass of Matua sauvignon blanc. The Toasted Phyllo Wrapped Brie served with local honey, raspberries, almonds, and balsamic reduction also spread nicely on the selection of bread provided, setting the bar quite high for the entrees to come.
One of the evening’s most surprising dishes was the She-Crab Soup made with lump crab and cream sherry. Having never tried she-crab soup anywhere else prior, I have a sneaking suspicion that my first experience with the soup at Ryan’s will be a tough act to follow. Ryan’s Waldorf Salad provided us with a light intermission before the main courses arrived, combining mixed greens, Granny Smith apples, grapes, Gorgonzola cheese, candied walnuts, and honey-balsamic vinaigrette in a flawless ratio of sweetness and tang.
Although I am almost always a white wine drinker, to prepare for our meaty main courses, we ordered glasses of cabernet sauvignon to prepare our palates for the unbelievable cut of Wagyu we were served, along with the cold water lobster tail atop creamy mashed potatoes. Head Chef Luke McMahon’s formula for preparing premium steaks is unmatched, as words cannot describe the perfectly cooked Wagyu and slightly sweet lobster.
Just as we thought we were finished with our entrees, we were delighted to be served the Halibut Key West resting on citrus-basil basmati rice in a tomato-caper beurre blanc. When prepared correctly, halibut can be an excellent fish dish for those looking to dip their toes into the waters of seafood without diving in head first. The light, crisp Halibut Key West at Ryan’s is no exception, but not that any of us were surprised.
With so many dessert options included in the Ryan’s menu, we chose the Frozen Bananas Foster Coconut Cream Pie in a caramel sauce, which was the perfect tropical kick-off for summer. This customer-favorite tastes as decadent as it looks without the bananas overpowering the coconut flavor. We also ordered the Vanilla Bean Creme Brûlée because it was too tempting to resist. The sweet, subtle custard hiding beneath the crunchy caramelized sugar was the perfect dessert to end the night.
There is no dining experience quite like Ryan’s Restaurant in the Triad, so book your fine dining experience ahead of time online at www.ryansrestaurant.com, or call (336) 724-6132 to speak with a team member. Be mindful of the dress code and visit Ryan’s at 719 Coliseum Dr., Winston-Salem, NC 27106.
