Pimento Cheese Stuffed Squash Blossom, Apricot Mango Chutney Between researching original menus and Churchill’s indulgences, writing and re-writing menus, Swing says he spent at least two months preparing for this gig.Ĭhef Swing introduced a few new ideas to the guests that will be featured on the upcoming fall menu, but the tasting courses were a great balance of the tastes of summer and a nod to the spiciness of fall. “To play off the prime rib, all of our signature steaks come off the rib loin, which we break down in-house, including my personal favorite, the cap steak which is featured in the Bulldog’s cut.” He says this steak made the menu after he got his hands on Sir Winston Churchill’s personal cook’s cookbook. “Shrimp cocktail was very popular, so I came up with Sutler’s gin pickled-shrimp, which is on our small plates menu as well as on our NC trout dish.” David says they didn’t want to be a steakhouse but did want red meat options on the menu. Sir Winston endeavors to take you back in time enough to appreciate classic details and flavors but bring you back to today’s modern techniques and flair and Swing’s influence of southern cuisine.Ĭhef took the popular items like seafood and prime rib and put his own spin on it.
I took some ideas from that, but I had to assure management that I would not implement that pricing structure,” David joked.įor context, prime rib back in the day was $2.25. “I was given the original Sir Winston menu. He says to build the menu, he had to go all the way back to the late 60’s. Swing, was born in Winston-Salem, grew up in Wilmington, gained his culinary skills in New York City and worked his way back to the City of Arts and Innovation several years ago.
I spoke with him for my podcast, “ At the Table with Triadfoodies” which you c an hear here.ĭavid was hired to design the menu and lead the kitchen of the new Sir Winston, which opened in the spring. I knew David would kill it at at a Chef’s Table. My seared scallop dish with pickled local melon was outstanding. Chef sent out a few things for us to try, a boiled egg appetizer, a flat bread with lamb meatballs. I first enjoyed Sir Winston right after it opened on a date night with my 10-year-old. Go upstairs in the loft and enjoy the view. People who have eaten at Sir Winston in the 60’s, will see familiar quotes as well as light fixtures found in the sub-basement that have now been repurposed in the bar and dining room. The restaurant was at one time in the basement of the Pepper Building and the new Sir Winston is a nod to its predecessor of the 1960s and its inspirational namesake, Sir Winston Churchill. From the walls adorned by local artists, to Sunnyside Millwork’s handcrafted banquettes, tables, chairs, in fact all of the new woodwork in the restaurant, the focus on those local details are quite obvious.
As you walk into the hotel, you’re at once in the Sir Winston Restaurant & Wine Loft and immediately are immersed in a local experience. Indigo Hotels, owned by IHG, like to spring up in areas that provide their guests with a more local experience. Years passed as many walked by wondering what is going to become of the The Pepper Building, a 1928 art-deco landmark ,when several years ago, it was announced that the building had been sold and would become a boutique hotel and restaurant.
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