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1703 Restaurant and Catering

Allow me for just a moment to get on my high horse.

Ahem…It is absolutely unacceptable that the restaurant that is about to be foodied was NOT filled to capacity

on a perfectly beautiful Friday night at 8:30. 1703 Restaurant & Catering should be slammed. As in busy

slammed. So, we are going to make it our mission to give you a reason to get out to the West End in Winston-

Salem and not miss out on this oft forgotten area of the Twin City. Located at Robinhood and Reynolda Roads,

1703 is coming off a month-long hiatus and immediately jumped into a holiday weekend so that could be a

reason, but I figure what’s really happening is a lot of people are heading into happening downtown and some

of you (and you know who you are) are hitting up some chains, maybe? Stop doing that…the chains anyway.

Mr. foodie and I decided on 1703 for our anniversary after some high recommendations and because if you

could see some of the pictures that they post on Instagram (CurtisHackaday1703) and on their Facebook page,

you would not delay in having brunch, lunch or dinner there. I mean, it is food art. But edible. The kind of jump

into it food that is so fun to find when you are dining out. It’s not fussy. It’s just remarkable.

So when we walked in, there was one table. Of two. Yikes. Our server blamed the holiday. It was pleasant and

quiet and another table was sat while we were there. They looked like regulars (good!). Now I did not worry too

much because I’d heard from others that this place was totally a score.

We ordered a glass of wine each and started on the Spinach salad which was topped with poached pears, sug-

ared pecans, crumbled stilton, and brown sugar vinaigrette. The kitchen split it for us to share. It was the per-

fect beginning.

Spinach salad

Lots of yummy creations are on the menu. Some of the selections had a Middle Eastern slant with delicious

sounding curries and chutneys as sauces and toppings. Then we had a few Southern choices like trout with

three-cheese grits. Or NY Strip with potatoes and mixed vegetables. I chose the Rack of Lamb with a pumpkin

seed cranberry butternut squash hash, asparagus and blueberry demi-glace. Wow. Is all I can say. That lamb

was perfection. Seared beautifully. Cooked just the way it should be, medium-rare. And the racks were lol-

lipopped, if that’s a word, but I stayed ladylike (for the most part) and used my fork and knife. At the end, I

picked that baby up!

Rack of Lamb

Mr. foodie ordered the special which was a flank steak that they allowed you to pretty much pair with any of

the items on the menu so he grabbed the accoutrements from the duck entree to go along with (roasted sweet

potato purree, grilled asparagus and fig bordelaise). Awesome. But I still won.

1703 is not very big so there’s no way it can get noisy. It has a comfortable bar area and it’s tastefully designed.

Of course, the owners, Joe and Molly Curran are known for catering. Lunch and dinner are served daily, with

brunch on Sunday. And they change their menu often. Their chef, Curtis Hackaday, knows how to plate some

food. He’s been back and forth between Roaring Gap and here but fear not, his chef in the kitchen has it down.

So, let’s not let this delicious spot in the West End have any more empty seats, okay, foodies? And when you go,

tell them we told you it was awesome!

What restaurants in Winston-Salem are you surprised isn’t more “slammed”? Let us know and we’ll check them

out.

1703 Restaurant & Catering

1703 Robinhood Road, Winston-Salem, NC

(336) 725-5767

Open for Lunch and Dinner (closed Monday)

Sunday Brunch

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This entry was posted in Restaurants, You Should Eat Here! and tagged West End on September 4, 2013

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IT WAS A GLOBAL ECLECTIC SECRETSUPPER FEATURING CHEF CURTISHACKADAYby kristim on 1/21/14

On Monday, January 20, Dishcrawl Winston-Salem hosted an exclusive secret supper for a select group of VIP's...what makes it "secret," you ask? Well, wekeep the location secret until 48 hours until the event, the menu is kept secret and typically we just don't advertise it like a normal Dishcrawl. Secret Suppersfeature a local chef who pleases and delights with six dinner courses plus an amuse bouche and an intermezzo. It is quite the event, especially if the venue canaccommodate a larger crowd.

Chef Curtis Hackaday

Chef Curtis Hackaday, of 1703 Restaurant and Catering (home of A Curran Affair) and owners Joe and Molly Curran opened up their restaurant in theWest End to just the Secret Supper VIP's. They love their restaurant and wanted to invite as many as people as possible to see it for the first time. It'sawesome having an entire restaurant to yourself. Chef Hackaday's menu was Global Eclectic, featuring a delightful mix of creatures of land and sea(sometimes together) and interesting ingredients that surely I'd never had and I'm willing to bet, some of our guests as well.

The menu came to life with the help of Joyce Farms of Winston-Salem, purveyors of free range chicken, such as the Poulet Rouge, Naked Chicken andNaked beef and game, Homeland Creamery, local dairy in Julian, NC, Yellow Wolf Farm, Stella Brew with beer pairings, Krankies Coffee and FoothillsBrewing. We live in an area rich with farms and creative minds that contribute to our way of life here in the Triad and Chef Curtis was able to use theingredients and put a spotlight on them in interesting ways.

So let's take a look at the menu and the pictures from our amazing evening...

AmuseSlow Poached Hen Yolk, Sambal Oelek Vinaigrette, Oyster and Coconut Caviar

First CourseButtermilk Fennel Panna Cotta

Homeland Creamery Cream & Buttermilk, Mango, Cucumber, Tomato, Bulls Blood Greens, Lamb PancettaWeeping Willow Wit, Mother Earth Brewing, Kinston, NC

Second CourseMonkfish Wrapped in Joyce Farms Poulet Rouge Skin

Spicy Octopus Stew, Avocado Salsa, Scallion, RadishNapa Cellars Napa Valley Chardonnay Reserve, Mt.Veeder

Third CourseTurtle Stout Pie

Foothills Brewing Stout, Mixed Baby Beet, Micro Greens Salad, Pomegranate, White Balsamic VinaigrettePeople’s Porter, Foothills Brewing, Winston-Salem, NC

Fourth Course Braised Yellow Wolf Farm Goat

Milk Bun, Serrano Pepper, Curry Yogurt, Herb Pockets, Ginger Scallion SaucePickled Shiitake, Fresh Cucumber, Harissa SauceMohua Pinot Gris, Marlborough, New Zealand

Intermezzo Pineapple Haupia

Fifth CourseCorn Flour Dusted Quail

Green Papaya Salad, Fried Shallot, Kale Jus, Coconut Creme Fraiche,Fish Sauce Caramel, Basil, Mint

Lange Reserve Pinot Noir, Willamette Valley, Oregon

Sixth CourseCardamom Goat Cheese Tart

Krankies Espresso Creme Anglaise, Rosewater Berry Coulis, Hazelnut Lace CookieSaracco Moscato D'Asti, Piedmont, Italy

Everything was colorful, inventive and imaginative. The Amuse "oyster caviar" was a feat of molecular gastronomy taking oysters and coconut milk andmaking them look like little pearls. The first course's panna cotta made with Homeland Creamery milk was a wonderfully rich texture. I've never tastedsavory panna cotta...it was so fresh. The monkfish wrapped in Joyce Farms Poulet Rouge skin was a big crowd pleasure. Crispy on the outside with thewarm and dense monkfish on the inside. The soup was robust with a South American flair. The third course had a few folks on the edge of their seats...TurtleStout Pie. Turtle? At a Secret Supper? Well, where ELSE? It was homey and earthy and turtle just breaks down nicely like any perfectly braised meat and youcould taste the hint of Foothills Brewing Stout. The fourth course was a crowd favorite...with tastes of the Middle East, yet the warm pillowy milk bunadding a new dynamic. Everyone could just fill the little pocket with Yellow Wolf Farm goat and accompaniments however they desired, creating differentflavor combos. The fifth course's quail was seasoned with slightly sweet Asian sauce with a fresh and green papaya salad. Very bold colors! And finally to topthe evening, the goat cheese tart was flecked with cardamom bringing in a flavor that reminded us of Chai Tea, with Krankies Espresso Creme Anglaise onthe side and a scrumptious hazelnut cookie. Can I get some more cookie, chef??

I want to also point out that every item came out of the kitchen piping hot. As in, blow on to cool it down hot. Kudos for the team for getting things out soseamlessly.

Some of our special guests for the evening were restaurant reviewer and author, John Batchelor and Chef Chris Blackburn, who was our featured chef in ourSecret Supper in Greensboro. We love having other chefs cross the county line to show their support for their fellow chefs and it was great seeing ChefBlackburn. Plenty of supporters of our local food scene were also there...we said "hello" to Michael Hastings, Food Editor of the Winston-Salem Journal, thetrio of the popular local podcast Tart and Tangy Triad, Nikki Miller-Ka, Tim Beeman, Stephanie Hess. Also, we need to give a HUGE shout out tophotographer, Dana Dillehunt, who captures the magic and the beauty of Chef Curtis' creations. Mutual Distributing's Jackie Biggs was there giving us thedetails on our lovely wine pairings.

Chef Chris Blackburn (R)

And we just can't say enough about Joe and Molly Curran and the staff at 1703 Restaurant and Catering. What a place. A wonderful spot for lunch anddinner, and of course they cater all types of incredible events. I mean, Chef Curtis killed it last night, and we know the Currans and Chef Curtis can handle aparty!

1703 Restaurant & Catering Website | Facebook

1703 Robinhood Rd, Winston-Salem, NC

Joyce Farms Website | Facebook | Twitter

A family company located in Winston-Salem, Joyce Farms is dedicated to raising the very best all-natural meats for the top chefs, artisanal butchers, andeducated consumers across the United States. They are our local source for the much-prized Poulet Rouge...a delicate, young chicken known for its thin,crispy skin and succulent meat. Joyce Farms also has a wide variety of grass-fed, all natural game, beef and sausage.

Homeland Creamery Website | Facebook

A family dairy since the 1930s in Julian, NC...Homeland Creamery's milk is beloved by many a local chef, bakery and coffee shop for their top notch grass-fed cow's milk. You can find their milk, cream, buttermilk, butter and ice cream in various local stores and farmer's markets. Their farm is also available fortours and birthday parties.

Yellow Wolf Farm Website | Facebook | Twitter

Yellow Wolf Farm is a humane, sustainable, diversified farm located in Walkertown, NC. They produce grass-fed lamb, goat and poultry as well as eggsfrom free range hens, organic produce and goat's milk soaps and lotions.

Stella Brew Website | Facebook | Twitter

Winston-Salem's newest beverage merchant, you'll find a large selection of local and NC beers as well as hard to find international varieties. A great selectionof wine is also on hand if beer is not your thing.

Foothills Brewing Website | Facebook | Twitter

Foothills Brewing is Winston-Salem's first craft brewer with popular beers like Stout, People's Porter, Jade IPA, Hoppyum and Sexual Chocolate just to namea few. You can find Foothills Beer in just about every local grocer and many varieties on tap all across NC.

Krankies Coffee Website | Facebook | Twitter

Our downtown coffee house that roasts small batches daily and replenishes many a soul. Krankies coffee is also a cafe, bar, and entertainment venue on 3rdStreet.

Dana Dillehunt, Photographer Website | Facebook | Twitter

One look at her photography and you'll be smitten like us. A food stylist who also loves happy people. If you want her, book her!

Molly Curran welcomes our guests

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