Restaurants in Winston-Salem

The chefs at Deacon Tower Grille whip up sophisticated regional fare to be enjoyed with seventh-story views of Wake Forest's BB&T Field. They bathe local flounder in orange-basil butter and add the savory flavor of country ham to their shrimp and grits and scallop entrees. Their hearty Angus steaks sate refined appetites better than origami swan steaks, and decadent desserts such as house lemon pound cake sweetly seal the meal.

Within the luxurious confines of an Italian Renaissance–style mansion built in 1918 by John Hampton and Elizabeth Adams, Chef Steve Smid draws on seasonal and locally grown ingredients to craft a menu of fine dining fare. Now known as the J.H. Adams Inn, the restaurant’s historic venue bears traces of its Old World sophistication in its dark wooden fixtures and stunning windows, which look out on a courtyard where esteemed patricians debate the world’s flatness. In the kitchen, Chef Smid slices fresh meats and preps seafood to plate a rotating array of dishes that includes shrimp-crusted Atlantic salmon, Maple Leaf Farms duck breast, and braised Colorado lamb shank. Apart from the elegant dining room, the restaurant’s exclusive Club Room opens its doors for business dinners and private events.

From the Spanish word meaning the appetizer, La Botana references itself as "a modest little restaurant with big flavors." Modest is right. With its vegetarian menu alone boasting more than 25 dishes, the eatery was named the Readers' Choice for Best Mexican Food in 2011 by Winston-Salem Journal, among a slew of other awards.

The full menu, which is rife with mole-slathered entrees, sizzling fajitas, and lime-infused seafood, comprises multiple regions of Mexico, including Guadalupe, Nuevo Leon, and Oaxaca. North Carolina craft beers are also available to wash down spicy morsels or put out small table fires caused by rubbing your hands in anticipation.

The vibrant blues, greens, reds, and yellows of The Oasis Cafe's exterior reflect the playful, casual vibe of the outdoor eatery's staff and menu. In the fresh air, bands take to the stage, and DJs spin tunes that send the locals into fits of spontaneous fist-pumping and working up their nerve to ask one of the potted palms for its digits. To complement the comfort fare—cheesesteaks, house-made burgers, wings, and hand-cut fries—bartenders pour frosty drafts or pop the tops off a selection of bottled brews.

At age 6, Kostas Bakoulas used to stand balanced on a step stool, stamping paper bags with the logo and address of his family's eatery. "I started working there when I started walking," he says with a laugh. "As a child of an immigrant, that's just what you do." Kostas says he couldn't see himself doing anything else, and today he proudly runs his own restaurant, Kozzy's Grille. In 2011, readers of The High Point Enterprise named Kozzy's Grille the Best New Restaurant.

Almost everything at Kozzy's Grille is made fresh to order and never frozen in a vat of nitrogen. Though this may be a result of sparse storage space, it's a benefit to customers, who line up for gyros doused in tzatziki sauce made from Kostas's father's recipe as well as grilled chicken marinated in a blend also concocted by his father. Kostas's own favorite is the Kozzy-style gyro, served with french fries wrapped inside the pita, just as it's done in his parents' home country. Kozzy's Grille keeps an open kitchen, allowing Kostas to get to know his guests as he sears meats with aplomb.

Though Twin City Diner opened in 1988, the plush turquoise booths, wood-paneled walls, and black-and-white photos displayed throughout its dining room lend the eatery a refined, contemporary-American feel that harkens back to the '50s. While the space pays homage to days gone by, the diner’s chefs—under the helm of owners and local culinary gurus the Karahalios family—delight in updating traditional southern comfort dishes with modern touches—from BLT sandwiches layered with fried green tomatoes to burgers slathered in chili, cheese, and slaw. Their menu also incorporates the family’s heritage, showcasing Mediterranean staples such as hummus, chicken souvlaki, and greek wraps.

Patrons can chow down within the sleek confines of the dining room, or they can mosey outside to the patio, where red umbrellas and flickering votive candles cultivate a relaxed and romantic atmosphere ideal for savoring alfresco meals or hitting on passing clouds.