Rosey’s Review: 6th and Vine



209 W. 6thStreet • Winston-Salem, NC  27101

(336) 725-5577• 6thAndVine.com

Sunday, Tuesday, and Wednesday:  11 AM – 10 PM

Thursday:  11 AM – 12 AM

Friday and Saturday: 11 AM – 1 AM

Closed on Monday

 

For years, 6th and Vine has been a local favorite for wine aficionados.  And though they are the original wine bar in the Winston-Salem area, they also offer an amazing dining experience in the heART of downtown’s art district (see what I did there??)!  And when you visit a location as fun and funky as 6th and Vine, you can expect some whimsical creativity on the menu!  We were not disappointed!

The restaurant is located at 209 W. 6th Street, but don’t let the downtown address give you any cause for concern – there is ample parking available!  From street parking to an across-the-street parking garage, 6th and Vine is easily accessible.  And after the food we tasted – we were glad parking was nearby because unfortunately, they don’t offer wheelbarrows if you eat too much and need someone to wheel you out to the car!  With all that said – let me tell you all about our dinner!

We started with several appetizers.  First up – Sesame Crusted Ahi Tuna. First of all, this dish is almost too pretty to eat.  The tuna is seared and served over a shitake mushroom and vegetable medley, and garnished with green tea wasabi, orange sweet chili sauce, and apricot ginger puree. And what can I say?  Holy Burst of Flavors, Batman!

Next up – the Crab and Artichoke Dip.  Friends, I love artichoke dip.  There’s no occasion I don’t enjoy the creamy, gooey goodness of artichoke and cheese.  But adding crab to the dish took it up a notch.  It was creamy (as good artichoke dip is supposed to be), but the crab and spices that were added gave it a little spicy kick and extra flavor. Served with toasted pita points, it’s an appetizer everyone will love!

If you’re a regular reader, you know I love brie.  It’s a dish that speaks to me, and as much as I love brie, I rarely eat it at home.  So when I can eat it out, it’s always a treat. And the Baked Brieat 6th and Vine IS a treat.  Phyllo crusted brie is baked to gooey perfection, but in addition to the raspberry jam that normally accompanies baked brie, 6th and Vine offers a 2nd option – garlic honey.  I would have never thought to put that combination together, but it works, and it’s AH. MAZ. ING.

Moving on to entrees, we sampled the Poached Pear Salad with Salmon. This is the prettiest salad.  It may sound crazy, but there’s something about a baby Bibb lettuce salad.  It looks so soft and delicate, and it’s the perfect base for this creative salad. Pears are a fairly mild fruit, but served with blue cheese, pecans, and a tangy poached pear vinaigrette, you have a salad bursting with flavor.  Creamy. Tangy.  Sweet.  Tart. All of it comes together in a symphony that must be tasted to appreciate fully.  The salad we sampled came with a delicious piece of grilled salmon, but that’s optional.

We also sampled Chicken Marsala.  The chicken was perfectly cooked and served with a decadent sauce made from mushrooms and Marsala wine.  It was fantastic!  The dish was served with a side of creamy mashed potatoes with skins (one of my favorite ways to eat potatoes!).  There is absolutely nothing I would change about this dish.

Y’all, I don’t usually think of Baked Mac and Cheeseas an entrée, but 6th and Vine proved me wrong.  I’m sure the main reason it’s an entrée is that you simply wouldn’t be content with anything else once you tasted it.  Besides, it’s so filling!  This is the dish you go to when you know you want to cheat on your diet and make every single savory and delicious calorie worth it.

We also sampled the Blackberry Roasted Duck.  Cooked to medium-perfection, the duck was tender and full of flavor that was accented beautifully with a Cabernet blackberry sauce. Served with a side of asparagus and mashed potatoes.  Delicious!

I saved this entrée for last because honestly – I’m still surprised by it.  Mocha-Spiced Sirloin.  Three words I never expected to string together. But it was incredible.  An eight-ounce sirloin is rubbed with a mocha spice and served with a white chocolate cognac cream sauce.  I’ve never tasted anything like it!  The hint of chocolate is surprisingly delicious with the sirloin. It’s a dish that will challenge your taste buds in unexpected ways!

After all that, we took a collective sigh and tucked into dessert!  First up – Tiramisu.  Whoever developed this recipe has a strong understanding of what makes great tiramisu.  From the ladyfingers soaked in Kalua and Bailey’s, this is a light, yet rich take on the traditional tiramisu.  You’ll love it.  I promise!

We finished off the Cheesecake Bites.  These are perfectly portioned, bite-sized desserts (okay, maybe two bites). We sampled both the strawberry and key lime.  Both were delicious AND…  wait for it… Gluten-free!  My gluten-intolerant mother is giddy with this news!  Cheesecake Bites are a perfect way to end a great meal!

And that’s it! Another Rosey’s Review in the books! And I cannot wait to visit 6th and Vine again!  It’s a great, fun, and eclectic atmosphere to meet friends or have a date!  Enjoy the indoor ambiance or the charming outdoor seating areas – both the patio and front porch!  Be sure to visit soon and let them know that Rosey sent ya!

 

 


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