Looking good at Buena Vista Grille
The short-rib sloppy joe at Buena Vista Grille is a sandwich for the ages.
(photo by Charles Womack)
As I rolled down South Stratford Road in Winston-Salem, my eye spotted a banner touting a new neighborhood place called the Buena Vista Grille. Located in the former home of Big Shots Tavern, the eatery now serves what they describe as “local Southern cuisine, casual dining in a great atmosphere.”
As I walked into the building, my eyes were immediately drawn to the clean, casual décor that was warm and inviting. The hostess greeted me with a smile and seated me in a nice window booth.
My eyes tore through the menu of various tempting items including appetizers such as deviled eggs three ways, “Soul Rolls” with pork and collard greens, fried pickles with green goddess aioli and fried green tomatoes with shrimp remoulade. My choice was the kettle-cooked, homemade potato chips.
They were served right out of the oil — fresh, hot and crispy. I’ve tried so-called homemade chips at lots of area restaurants but these, hands down, are the real deal, the best I ever had.
For my entrée, I considered a few things such as the bleu cheese burger , the bacon burger with smoked Gouda and a grilled chicken sandwich, but I went for the house speciality: the short-rib sloppy joe with tart apple slaw and tobacco onion.
It was a true barbecue sandwich, with the meat ripped right off the bones and placed on the bun. A delicious treat to say the least.
From the restaurants web site, my compliments should go to Chef Trevor Dye, a 35-year-old native of Lexington.
His deep-rooted passion and love of food lead him to Johnson and Wales where he received associates degree in culinary arts and a bachelor of science in foodservice management.
Chef Dye administered his skills with Nobles Restaurants for five years and most recently was the chef and part owner of Meridian Restaurant for another five.
They’re currenty pushing football ganmes on the big-screen TV with an ingenious bar menu. And though they’ve been open just a few weeks, I’m pretty sure they’ll last through the season and beyond.