6th and Vine in Winston-Salem is great! We went for brunch when Jay was here to go fishing with Wild Child. It was great, so we have been looking forward to going back for supper.
Chuck took me there for dinner after Luke put the Great Blue Zalmoxis on my shoulder last night.
We were perusing the wine list, having a hard time making choices, when we noticed that they offer flights of 3 wines for $12. So, we had a flight of white and a flight of red.
Paul Cluver Gewurtztaminer (lovely)
Dopff & Iron Pinot Blanc (not as sweet as pinot grigio. good choice)
Piemonte Moscato (Sweeeeeeeeeeet! with overtones of pear)
Chateaumar Grenache (we are deciding that the Cote du Rhone isn’t as dependable as we had thought)
Nieto Malbec (very nice)
Paso Creek Merlot (we both liked this a LOT. And!! I found it at Food Lion on the way home. $18/bottle)
I had the Bibb/ blue cheese/ pear and curried pecan salad. It had a balsamic vinaigrette. When I read the description, I expected that the pecans would either be wonderful or horrible. The were very lightly seasoned and were, indeed, excellent, particularly with a little blue cheese on the fork. The Moscato worked very nicely with this.
Chuck had the roasted pine nuts and gorgonzola salad with honey dijon dressing. The dressing was a little sweet, but was great with the gorgonzola.
We had the Small Plate specials for our entrees. I had crab stuffed yellow heirlooom tomatoes with crab stuffing and a balsamic reduction (pinot blanc!). Chuck had tempura flounder with wasabi aioli (merlot)
And we shared a lovely Frangelica creme brulee, with a strawberry, fresh blueberries and a little raspberry coulis.
Everything was delicately seasoned, tasty without being overbearing. And nothing was ever ordinary.
They have couches and tables inside and a nice patio in the back. Also, a bar. The waiter warned us that they would be setting up the music at 9 and offered to move us from the window table before we ordered if we were concerned about being disturbed before we finished.
We think my notebook may have had him thinking I was a food critic. Not my intention, but we found it funny.