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KEEPING SOUTHERN CLASSY

by Daniel Schere

daniel@yesweekly.com | @Daniel_Schere

Walk into Five Points in Winston-Salem, and you might be unsure of exactly which kind of cuisine is served. The décor is semi-formal, the lighting is dim, and there is jazzy music playing in the background.

As it turns out, Five Points isn’t a steakhouse but rather a contemporary southern farm-to-table bistro located in Stratford Village. Winston-Salem has added a number of farm-to-table restaurants over the years, but I didn’t expect to find one outside of Fourth Street.

Five Points, owned by Gallins Restaurant Group, offers classic southern dishes such as shrimp and grits and homemade meatloaf, but the dinner menu includes an expanded selection of seafood including local trout stuffed with crabmeat and drizzled in a lemon butter sauce. I elected to go with the Wild Mushroom Ravioli, which is stuffed with a mixture of chopped ‘shrooms and Parmesan. It is submerged in a rich dark balsamic vinaigrette sauce and drizzled with truffle oil. It is a true flavor explosion that will satisfy someone with even the simplest culinary tastes. I only wish I could have had more.

Brunch is also served on Sundays, which the manager, Jack Welker, said is the most popular time to come, with between 300 and 400 guests generally being served. Welker owned Deacon Tower Grille at one point, and is a veteran restaurateur and caterer in Winston-Salem. A Winston-Salem native, Welker attended Wake Forest University, and later he met his wife Pam, who was also in the restaurant industry in Winston-Salem. Welker joined Five Points in January 2015.

Welker said the menu will occasionally change throughout the year. When one of the daily specials gets enough positive feedback it becomes a regular menu item.

Chef Graham Parsons has been at Five Points just over a year but grew up in Winston-Salem before spending the first 10 years of his culinary career travelling around the country. He trained at GTCC but then took off for resorts at The Grand Canyon in Arizona and Zion National Park in Utah, where he expanded his palate.

“Being out west so much I really like the southwestern type of cuisine, and so I use that in my features and soups,” he said.

Parsons later worked at a resort in Cape Cod as well as ski resorts in Vermont and Colorado. He said he enjoys southern cuisine as well and somehow still finds the time to cook for his wife and son, but for now he’s sticking to the more traditional fare at home.

“I make a macaroni and cheese that they love,” he said. !

WANNA go?

Five Points is located at 109 S. Stratford Road in Winston-Salem. They are open Monday through Thursday 11 a.m. to 10 p.m., Friday and Saturday 11 a.m. to 11 p.m., and Sunday 10 a.m. to 9 p.m. Call 336-448-0970, or visit fivepointswinston.com.

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