PHOTOS AND ARTICLE BY LAUREN SEPHTON
At Jeffrey Adams, you’ll find nothing short of a bold and innovative menu that features seasonal ingredients from local farms, including their very own, Andrews’ Farm, in King, NC. To put it simply, the food was amazing, the staff was top-notch, and the atmosphere warmly invited all who passed by on their stroll through the heart of downtown Winston-Salem. From its contemporary flares to its steaks and burgers that are cooked on a wood-fired grill, your experience is guaranteed to be incredible.
The evening began with their featured appetizer, an Espresso-rubbed Hanger Steak with housemade Hot Bourbon Pickles and a Chipotle Cream Sauce. This hanger steak was rich and full of a hearty, beefy flavor complemented by the bold espresso rub. Plated with a vibrant chipotle sauce that was both creamy and smoky in flavor, the hanger steak’s juicy and tender texture was unmatched. It may just be the best-kept secret that you won’t find on their traditional menu.
The hanger steak was then followed by their classic Trio of Dips appetizer that was beautifully plated with thin slices of baguettes lightly drizzled with olive oil and toasted for the perfect crunch as you dip. The first dip highlighted was their Smoked Gouda Pimento Cheese that was a little buttery from the gouda, mildly peppery from the pimento cheese, and had a slightly sweet caramel undertone. The second dip was the iconic Whipped Boursin Cheese that was speckled with little chunks of shallots and chives. Lastly, their iconic Confit Garlic Hummus is made with tender, creamy garlic cloves that have been roasted at low heats to add a soft richness and flavor that is unlike the typical bitterness of raw garlic.
Moving onto the entrees, we began the first of two brilliant dishes with a heavenly, wood-fired Seared Ahi Tuna with a Chili-Ginger Glaze. It was topped with an Asian Slaw for a mild salty-sweet crunch and served over a creamy Sweet Potato Mash that could almost make a run for your grandma’s. And to finish off the beautifully plated entree was the addition of vibrant green asparagus, whose salty and earthy notes balanced out the natural sweetness from the mashed potatoes and soy reduction.
Next on the menu was their featured Tri-Peppered Encrusted New York Strip Steak that was again seared to perfection over their wood-fired grill, peppery on the outside and tender on the inside. The steak was served with our publisher Brooke Eagle’s all-time favorite JA side dish, Fried Brussel Sprouts, and I can understand why they’re her favorite now. The Brussel sprouts were mildly sweet with nutty notes, crispy in every bite, and utterly irresistible! And to top it all off, the steak was plated with a small sauce dish filled with their housemade Creamy Peppercorn Brandy Sauce that was a match made in heaven.
With stomachs full and satisfied, we rounded out the evening with a wonderful twist. Their Chocolate Crème Brûlée was the perfect combination of sweet vanilla and a chocolatey custard base that was surprisingly light, fluffy, and unlike any I’ve tasted before. Topped with caramelized sugar for added crunch and fresh strawberries, this is sure to become a new fan favorite in my household.
And if you’re on the hunt for your next aesthetically pleasing cocktail, look no further. Brooke and Michelle, our Social Media Manager, thoroughly enjoyed the Jeffrey Adam’s Bourbon Berry Smash that featured fresh blackberries, a housemade sour for acidity, and edible flowers to brighten your evening. Another favorite was their Citron Elite which was almost like a top-shelf margarita with another housemade blood orange simple, smoked bitters, and fresh orange peel. And lastly was their famous Berry Basil Sangria made with fresh strawberries, lemon, fresh basil, and topped with Pinot Grigio.
Thank you, Jeffrey Adams and staff, for one of the most amazing dinners! And if your stomach is grumbling like mine, here is your sign to head on over to Jeffrey Adams and tell them that the Forsyth Mags Foodie said hi!
321 W 4th St, Winston-Salem, NC 27101
(336) 448 – 1714