Walk into a downtown Winston-Salem restaurant and there is a strong likelihood you’ve entered one of Chef Adam Andrews’ establishments.
Chef Adam got his start washing dishes at Town and Country Grille in King, NC. But soon realized he wanted to be on the line cooking with his peers.
After completing a stint at Pennsylvania Culinary Institute, Chef Adam returned to North Carolina, and took a role helping to launch Fourth Street Filing Station. He quickly made his mark on the iconic Winston-Salem restaurant, bringing fresh ingredients to the menu and reinvigorating some classic items.
In 2017, Chef Adam broke away from the restaurant that gave him his start as a chef to devote himself entirely to a new project, Jeffrey Adams on Fourth. Today, Andrews owns that restaurant along with Young Cardinal Café, the Trophy Room, Dogwood Hops and Crops, and Twisted Pine.
Young Cardinal Café has a strong following of local foodies impressed by their spin on classic breakfast items – French toast, omelettes and waffles. Not to mention they boast having the best huevos rancheros in town.
During Eat. Drink. Restaurant Week guests will have the unique opportunity to order a Candied Pork Belly Benedict for only $20. Available only at Young Cardinal Cafe.
Also Jeffrey Adams on Fourth is one of 30 participating restaurants and locals rave about their steaks, seafood, and pasta. Drop by October 24-30 for their Eat. Drink. Restaurant Week special – Crab Stuffed Salmon for $20.
Algenon Cash is a nationally recognized speaker and the founding director of Triad Food & Beverage Coalition. Reach him at firstname.lastname@example.org