A 400-degree volcanic stone sprinkled with Himalayan salt serves as the main cooking tool for Hot Stone Grill?s meat. Each cut of protein?including filet mignon and racks of lamb?is first seasoned with a secret blend of spices before cooked atop the searing hot stone.
Executive Chef Ben Caylor was earning a living as an electrician until a friend dared him to audition for the Fox show Hell?s Kitchen. The moment he was selected as a contestant on the show, his life changed. Caylor worked closely with Gordon Ramsay during the season and has since earned a formal culinary degree that matches his advanced skills in the kitchen.
Restaurateurs Jon and Kim Dressler have passed their name to a pair of eateries that carry themselves with a classy swagger, confidently hosting refined American dishes created by executive chef Scott Hollingsworth. Steak and seafood headline both dinner menus, and the Metro’s upscale luncheon appeases midday patrons looking to escape their cubicles and collect a few sandwich calories. Dressler's also offers on- and off-site catering for special events; the Metro location provides an outdoor patio with delicious views of the city’s gravy-drenched skyscrapers.
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.
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.