Filled with wrought-iron railings, murals, and a stone fountain, Steak Street's decor exudes southern charm. One seating area evokes the spirit of New Orleans' French Quarter, whereas another section calls to mind the streets of Charleston.
A Trio of Culinary Concepts
Bar and Bistro
In addition to the main dining area, Steak Street includes separate bar and bistro sections. With a vintage fielder's glove and baseball bats hanging on the walls, the lounge-like bar channels Cooperstown, New York while guests sip from the southern beers on tap, including several from North Carolina breweries. The bistro features a private patio sheathed by wisteria vines and a retractable enclosure that offers indoor or outdoor seating depending on the weather and number of meteorites expected.
Ryan's intimate, upscale surf-and-turfery lures fine diners with its gourmet starters, hearty soups, succulent steaks, fresh seafood, and other carnivorous delights. Signature menu offerings include the bemonocled oysters Rockefeller ($11.95), grouper Key West (with roasted new potatoes and fresh asparagus, $28.75), and the steak au poivre, a pan-sautéed pedestal of bovine decadence with classic cognac cream sauce ($32.95). Meal toppers include a gooey, delectable slice of southern-style pecan pie ($6.25) and caffeinated pick-me-ups such as Ryan's cappuccino (with cocoa and cinnamon, $4.95) or the sprightlier Irish coffee (with Old Bushmill's Irish whiskey, $6.95).
Catered Affairs, the former owners of Deacon Tower Grille, brings its distinctive cuisine to a new eatery with Phoenix Grille Downtown. To enrich succulent steaks, from 16-ounce prime rib to 8-ounce filet mignons, Phoenix Grille Downtown's chefs offer what they call personal touches. Said upgrades range from classic toppings, like mushrooms and onions or whiskey peppercorn sauce, to rubs of blended rosemary, garlic, and black pepper. The upscale steaks stand out among Phoenix Grille Downtown's other cuisine, much of which draws on southern comfort food. To wit: tangy tomato glazes coat hunks of Angus meatloaf, and local catfish fillets can arrive fried or grilled Cajun style.
At Tokyo Japanese Steakhouse & Sushi, tableside chefs occupy centrally located hibiachi grills as they craft irresistible Japanese cuisine that earned the eatery a runner-up position in the Winston-Salem Journal’s Reader’s Choice awards for Best Asian food. The Hibachi-Teppanyaki menu includes entrees that feature powerful proteins such as lobster, tail, tuna, salmon, and filet mignon, while the sushi menu displays specialty rolls such as the Winston Sunrise—a colorful arrangement of white tuna, smoked salmon, eel, and egg omelet topped with crunchy tempura. A Japanese chef with more than 20 years of experience leads the team behind the sushi bar.
Inside Russell's Steakhouse, butter oozes through the crevices in soft, flaky shells of baked sweet potatoes, dusted with cinnamon and sugar and sharing skillet space with hand-cut, certified-USDA Angus steaks, aged a minimum of 21 days. Outside of the rustic, two-story clapboard building, a wooden bench perches on the front porch, and a stone chimney and horse-headed valets recall a bygone era. The main dining area features two levels of tables and a glossy barn-dance floor that sprawls before a stage. From behind the wooden bar, replete with a wall-mounted flat-screen television, bartenders pour wines by the glass or bottle, frosty brews, and mixed drinks for thirsty diners.
Curating a menu that often shifts with the seasons to offer the freshest, locally sourced fare, Carolina 1663's executive chef Ches McClane has managed to add an air of refinement to contemporary Southern cuisine while keeping it casual. Highlights include fried chicken with collard greens, and creamy grits crowned with prawns and smoked sausage. You can enjoy dinner in the dining room, out by the Sheraton's pool, or inside your own brain by forging a profound connection with someone who's at the restaurant right now.