5790 University Parkway, Winston-Salem, NC 27105
336.744.3456 | ProvidenceRestaurantWS.com
- Breakfast: Monday – Friday, 6 – 10 am; Saturday and Sunday, 7 – 11 am
- Lunch: Tuesday – Friday, 11 am – 2 pm
- Dinner: Tuesday – Saturday: 5 – 10 pm
Providence Restaurant & Catering is one of those restaurants where you can feel good about going out to eat. Not only do you get a great dining experience, but you have the opportunity to give to a good cause at the same time. Before I dig into my recent night of deliciousness, a bit of background on Providence. Located inside the DoubleTree by Hilton on University Parkway, all profits from Providence go to support the Second Harvest Food Bank’s Triad Community Kitchen (TCK) Culinary Training Program. BONUS: many of the employees are apprenticed from the program and are getting their training in a top-notch restaurant environment. I absolutely love this concept, and with high-end cuisine that is both creative and delicious, it’s the best of everything good about dining out!
I was invited to sample their new fall dinner menu and let me tell you, friends… wow. Chef Jeff Bacon and his team have created a delectable assortment of options that are guaranteed not to disappoint! We started, of course, with appetizers. First up – Flash Fried Cauliflower. I tend to think of cauliflower as one of those veggies that you either love or hate. But if you’re in the “hate it” category, I still encourage you to try this. Admittedly, cauliflower isn’t usually my first choice, but I will definitely be ordering it again when I visit Providence next time! Beautifully breaded, this dish is served with a spicy-sweet blend of curry spice and cilantro mint chutney. AH. MAZ. ING.
We also sampled the Sweet Potato Fritters. Warm. Gooey. Decadent. A sophisticated twist on one of my favorite comfort foods. Sweet potatoes have been mashed to a velvety creaminess and mixed with cheddar cheese. With a savory breading, the sweet potato fritters are flavored with jalapeno bacon, Bomba sauce, and a side of petite greens. You should share, but you may not want to.
As far as the Miso Glazed Pork Belly… just order your own and leave my plate alone. I’m not sharing this one. Thickly sliced pork belly is perfectly seasoned and served with crispy Brussels sprouts and smoked onions. It sits on a nest of kimchee grits and is garnished with pickled radish. If I didn’t need to sample a host of other dishes for this review, there wouldn’t have been any left. When I got home, the one piece that remained was quickly devoured by my husband. I don’t know if I will ever be able to cook pork at our house again. I am slightly intimidated. Thank goodness Providence is just up the road.
Next up – we tried a couple of salads. The Farro and Kale Salad was a delightful combination of flavors that were mellow, yet rich. I don’t usually apply the term “hearty” to a salad that doesn’t have meat in it, but this truly was a hearty salad. Made with kale, farro pilaf, cornbread crumble, and goat cheese, it’s tossed with a flavorful maple cider vinaigrette. Delicious and perfect for fall weather!
But you can’t get any more autumny than Providence’s new Harvest Salad. Truly, this is fall on a plate. Fresh greens were topped with sliced local beets, Moroccan carrots, spiced pepitas, apple slices, and tossed with a sweet and tangy fig vinaigrette.
Throughout our appetizers and salads, we also had a basket of fresh Warm Herbed Bread on the table, complete with a plate of seasoned olive oil for dipping. For a girl who loves her carbs, this was a form of torture. I reluctantly told our awesome server, Freddy, that he could take it away since I needed to save room for the forthcoming entrees.
First, we sampled the Market NC Fish, which for us, meant Mahi-Mahi. Tender, meaty, and not remotely fishy, the Mahi-Mahi was mild and flavorful. Chef Bacon did an incredible job, creating a seafood option that can be savored throughout the meal. The fish was served with forbidden rice and leek fondue as well shitake mushrooms. This is a seafood dish worth raving over!
At this point, I was stuffed, but knew I had to go on. But with that said, they say a full chef is a better judge of food, and I must assume that applies to me, too, as the restaurant reviewer. With that said, I can honestly say that the Roasted Joyce Farms Half Chicken is fantastic. Chicken that is tender, juicy, full of flavor, cooked on the bone to give additional flavor – it’s hard to beat this one. Served with an assortment of veggies and heirloom potatoes, this is a southern comfort food delight!
I’m a beef girl, through and through, and Providence must have known that about me when they prepared the Joyce Farms Naked Beef Ribeye. Friends, I have rarely had a steak this good. It was so tender; it was melt-in-your-mouth rich and delicious. Served with Brussels sprouts that have been fried with bacon (drooling), this steak is served with red skin mashed potatoes and is topped with a peppercorn mushroom demi-glace. With a generous portion, you’ll have some left to enjoy the next day (if it lasts beyond getting it home in the first place!).
Finally, we were on to the desserts. We sampled three. First, the Apple Tart. The wholesome apple becomes a temptation of epic proportions when served in a rich crust, thick honey caramel sauce made with honey from Chef Bacon’s own bee hives, and topped with a homemade Fireball Marshmallow. (Yes, you read that right.)
We also sampled DJ’s Pumpkin Cheesecake. DJ is a TCK alumni who now operates a cheesecake bakery – he really knows what he is doing. Creamy, with a graham cracker crust, this is a flavorful fall dessert that will be a favorite for sure!
As great as these two desserts were, my absolute favorite was the Southern Buttermilk Pie with jalapeno burnt sugar. Let me tell you just how good this dessert is – I asked Chef Bacon if I could order a whole one for my birthday in December. Y’all, in almost 43 years, I’ve never asked for any dessert for my birthday other than the cake my grandmother makes. Seriously – it’s that good.
I am beyond excited about Providence’s new fall menu, and I know you will be, too! Make sure you pay them a visit soon and let them know that Rosey sent you!