The Winchester Woodfire Grill is nestled at the top of Mountain Vista Boulevard, a road appropriately named for the sweeping mountain views that provide a feast for the eyes as guests approach. Tantalizing aromas from the kitchen's hickory woodfire grill greet guests at the door, and classic country ballads by the likes of Merle Haggard and Johnny Cash serenade diners seated in comfy booths around tables dressed with white linens. Authentic western-themed art adorns the walls, calling to mind an earlier time in America when cowboys rode the range and the Winchester was the law.
They offer fine dining with a western attitude.
Each detail of the décor contributes to the restaurant's comfortable elegance and rustic charm, from the artwork on the walls-all for sale-to the hand-hewn ceiling beams salvaged from a barge barn on the Erie Canal in Pennsylvania to the heart pine wall paneling and ceilings rescued from the fire-ravaged Atlanta Textile Mill.
The Winchester's menu is as unique as its décor. Executive Chef Sean Gallagher, who trained at Johnson and Wales College of Culinary Arts in Charlotte, is known for his culinary creativity.
The only drawback to the affordably priced menu is deciding which items to order. The diverse appetizer selections include fried green tomatoes, blue crab-stuffed mushrooms and signature green chili pork stew with buttered tortillas. Fried alligator tail is also served as a seasonal special.
After much deliberation during my recent visit to The Winchester, I chose the crab cakes, which were phenomenal. Delicately-seasoned crabmeat was lightly seared until crisp on the outside and finished with a creamy cilantro lime Beurre blanc sauce. Along with the appetizer came flaky butter biscuits and garlic cheese drop biscuits, served with honey chili butter and red pepper jelly. The biscuits perfectly accompanied the wedge Iceberg salad, which was sprinkled with crisp bacon, scallions and diced tomatoes in a creamy homemade blue cheese dressing.
Selecting an entrée was the most difficult task of the evening. The pecan-crusted Georgia mountain trout, sautéed grouper Louisianne, and Low Country barbeque ribs were tempting, but the LaFayette shrimp finally won me over. Seven jumbo shrimp were served in a creamy garlic jalapeno sauce with lightly fried cheese grits. My dining companion ordered the signature filet mignon-a melt-in-your-mouth 8 oz. filet topped with blue crab meat, served on asparagus and mashed potatoes finished with a Southwest hollandaise. Both entrées were exceptional in presentation and flavor.
Although the hefty entrée portions were filling, I had to try the chocolate mousse cheesecake. Rich chocolate cheesecake in a cookie crumb crust was topped with a cloud of chocolate mousse, chocolate shavings and whipped cream, finished with raspberry sauce and fresh berries-the perfect ending to a superb dining experience. The triple chocolate fudge cake with bourbon cream will have to wait until my next visit, which will undoubtedly be soon.
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