You’re walking down Fourth Street in downtown Winston-Salem, and the vibe just shifts. There is a specific stretch of the West End that feels like the heartbeat of the city's culinary "renaissance," and Jeffrey Adams on Fourth is basically the anchor of that entire block. If you’ve lived in the Twin City for more than five minutes, you’ve heard the name.
It isn't some corporate chain masquerading as a local bistro. It’s a very real, very homegrown success story.
Honestly, the restaurant scene here moves fast. New spots pop up, trendy coffee shops vanish, and "concepts" come and go like the North Carolina humidity. Yet, Jeffrey Adams stays put. It’s become the reliable, slightly upscale, but "come as you are" destination for everything from a Tuesday night burger to a 50th-anniversary dinner.
The Men Behind the Name
Most people assume "Jeffrey Adams" is a single guy who probably loves expensive wine. He’s not. The name is actually a hybrid of the two owners: Jeff Bassett and Adam Andrews.
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You can't talk about the Winston-Salem food scene without talking about Adam Andrews. The guy is a machine. He started out washing dishes in King, NC, when he was just 15 years old. Think about that for a second. While most teenagers were worrying about geometry, he was scrubbin' pans at the Town and Country Grille.
He eventually worked his way up the line, went off to the Pennsylvania Culinary Institute, and then came back home to take over the kitchen at the legendary Fourth Street Filling Station.
The Birth of an Empire
Jeffrey Adams was actually the first big "solo" venture for the duo back in 2012. It replaced Noma, which had occupied that prime corner of Marshall and 4th for years. Taking over a landmark spot is risky. People have memories attached to the old walls. But Andrews and Bassett didn’t just fill the space; they redefined it.
Today, Andrews owns a whole fleet of local favorites under the Andrews Restaurants umbrella, including:
- Young Cardinal Cafe & Co. (The brunch spot everyone waits an hour for on Sundays)
- Twisted Pine (That "fun" spot for tacos and margaritas)
- The Trophy Room
- Dogwood Hops and Crops
- The Mercantile Chophouse But Jeffrey Adams is the "classic" one. It’s the oldest sibling in the family. It’s the one that established their farm-to-fork reputation before that phrase became a marketing cliché.
What Really Happens in the Kitchen?
The secret sauce here—literally and figuratively—is Andrews' Farm.
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Located in King, NC, the farm provides a huge chunk of the produce and herbs used in the restaurant. We’re talking snap peas, tomatoes, greens, and even honey. When they say "locally sourced," they aren't talking about a truck from a distributor three states away. They’re talking about dirt Adam likely has under his fingernails.
The Wood-Fired Grill
If you walk into Jeffrey Adams and don't smell the wood smoke, your nose might be broken. They use a wood-fired grill for their steaks and burgers, and it makes a massive difference.
The menu is a bit of a chameleon. It’s a steakhouse, but it’s also a gastropub, but it’s also a "New American" bistro. It’s weird, but it works. You can get a $36 Black Angus Ribeye that holds its own against any high-end steakhouse in Charlotte, or you can get a panko-encrusted Southern Fried Chicken for about $23.
The Dishes People Actually Order
If it’s your first time, there are a few "non-negotiables" you should know about.
- Smoked Bacon Crab Dip: This is the local favorite. It’s heavy, it’s rich, and it comes with baguettes that are usually still warm.
- The "Candy Bar" Sirloin: It’s called that because of the shape, not because it’s sweet (thank god). It’s a thick, rectangular cut that’s seasoned to high heaven.
- Pot Roast Nachos: A bit of a cult classic. It feels like something you'd eat at a dive bar, but the quality of the beef makes it feel "fancy."
- Smoked Gouda Mac and Cheese: Warning—it’s polarizing. Some people live for the smokiness; others find it a bit intense.
The Vibe Check
Let’s be real: the interior is beautiful. It has these massive windows that look out onto 4th Street, dark wood trim, and a fireplace lounge that is the place to be when the weather turns cold.
But it’s tight.
The tables are close together. If you’re planning a top-secret business merger or a breakup, maybe pick a corner booth. You will hear the conversation at the table next to you. In a way, though, that’s part of the charm. It feels alive. It’s loud, it’s bustling, and it feels like a city restaurant.
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Jeffrey Adams Winston Salem NC: Common Misconceptions
Some people think Jeffrey Adams is too "stuffy" for a casual night out. It’s really not. You’ll see guys in suits next to people in North Face jackets and jeans. It hits that sweet spot of "nice enough to feel special, but chill enough to relax."
Another thing? People think they only do dinner.
While they are primarily a dinner spot (closed Mondays, open 4 PM - 9 or 10 PM the rest of the week), they do a solid business in catering and private events. They’ve even partnered with Legacy Stables and Events as an in-house caterer. If you’ve been to a wedding in Forsyth County recently, there’s a decent chance you’ve eaten Adam Andrews' food without even realizing it.
The Local Perspective
Is it perfect? Nothing is. Sometimes the service can get a little frantic on a Saturday night when the Stevens Center has a show and every table is turning over at once. Sometimes the steak might come out a hair over what you asked for.
But here is the thing: the owners are there.
When a restaurant is owned by people who actually live in the community, the accountability is different. If the food is bad, they hear about it at the grocery store. That pressure keeps the quality high.
How to Do Jeffrey Adams Right
If you're planning a visit, don't just wing it.
- Make a reservation. Seriously. Even on a Tuesday, this place can fill up. Use OpenTable or just call them.
- Park strategically. Street parking on 4th is a nightmare. There are several paid decks within a two-block radius (like the Cherry Street deck). Just pay the $5 and save yourself the stress.
- Check the specials. Because they source from their own farm, the "seasonal" menu actually means something. If there’s a vegetable side that sounds weird, order it. It was probably picked yesterday.
- Try the Downtown Burger. If you aren't in the mood for a full-on steak, this burger with smoked gouda pimento cheese and onion straws is a local legend for a reason.
Jeffrey Adams on Fourth isn't just another restaurant in Winston-Salem. It’s a testament to what happens when a local kid with a dishwashing job stays focused, stays local, and keeps feeding his neighbors. Whether you're a regular or a tourist just passing through "Camel City," it's a corner of downtown that deserves its reputation.
Go for the steak. Stay for the crab dip. Just make sure you book that table ahead of time.