Spring House Restaurant, Kitchen, & Bar

05/29/2026

THANK YOU! Winston-Salem for another amazing dining experience! Next gathering: Thursday, June 18. Now accepting bookings: 336.293.4797.

05/26/2026

LETS GET READY TO RUUUUUUUMBLE!! Looking forward to an AMAZING dining experience!

Spring House celebrates Summer 2026! Join us in one of our historic mansion's seven distinct Dining Rooms; enjoy a unique seasonal cocktail in the swanky Library Bar; and enjoy al fresco dining on the Fountain Terrace & Garden Patio...

Spring House is the PERFECT choice for romantic date nights, family gatherings, business meetings, and much needed after-work libations.

Thursday, June 18 will feature ANOTHER fine Rhubarb & Honey Production featuring Brassfield Estate Vineyards.

And, August '26 will offer an opportunity to CELEBRATE the indulgence of Don Julio Tequila.

Welcome to Spring House in Winston-Salem! Our award-winning restaurant is located in the heart of downtown Winston-Salem in the historic A.H. Bahnson Home, which is on the National Register of Historical Places in North America.

05/21/2026

Now accepting bookings: 336.293.4797.

Spring House Restaurant welcomes Maria Sinskey - an acclaimed American chef, cookbook author, and wine-country culinary educator best known for integrating seasonal cooking with biodynamic wine culture in Napa Valley.

She earned national recognition as a Food & Wine “Best New Chef” after leading kitchens such as PlumpJack Café in San Francisco.

She later joined forces with her husband, vintner Rob Sinskey, at Robert Sinskey Vineyards in Napa Valley, where food and wine pairing became central to the winery’s identity.

Maria is known for her “farm-to-table” philosophy, organic garden cooking, and menus designed specifically to complement wine rather than overpower it.

Founded in the 1980s by Rob’s father, Dr. Robert Sinskey, the winery became one of Napa’s pioneers in certified organic and biodynamic farming. The estate farms vineyards in Carneros and the Stags Leap District and emphasizes low-intervention winemaking, sustainability, and cuisine-friendly wines.

Maria has also authored respected cookbooks including:

The Vineyard Kitchen

Family Meals: Creating Traditions in the Kitchen

Her culinary style blends California wine-country cuisine with European influences developed through training in Denmark, France, and Italy.

05/21/2026

We’re delighted to welcome Chef Maria Sinskey for an intimate Wine Experience at Spring House Restaurant.

Celebrated for her elegant, ingredient-driven cuisine and thoughtful pairings, Chef Maria brings a Napa-inspired sensibility that highlights seasonal produce, sustainable practices, and dishes crafted to elevate every pour.

Join us for a multi-course tasting menu paired with curated wines, guided by Chef Maria’s wine prowess and culinary perspective.

Expect bright, market-fresh flavors and beautifully layered sauces designed to sing with each glass.

05/20/2026

The Fountain Terrace and Garden Patio is OPEN!!

BEGINNING TONIGHT - weekend features for your consideration:

Herb Panko Chicken a la Parmesan atop Tri-Color Cheese Tortellini

Pan Roasted Salmon w. Squash Zucchini Tomatoes & Sweet Peppers; Basil Pecorino Cream Sauce

Chicken Mushroom Marsala atop Rigatoni Cacio e Pepe

www.SpringHouseNC.com

05/19/2026

Thursday, May 28

Now accepting bookings: 336.293.4797

05/12/2026

For bookings; RING 336.293.4797

05/09/2026

www.SpringHouseNC.com

05/09/2026

Spring House Restaurant presents:

6-Course Chef-Crafted Wine Experience & Tasting Menu

featuring: Chef Maria Sinskey of Robert Sinskey Vineyards
Napa Valley, California

Limited Reservations available. RING: 336.293.4797 for bookings.

Thursday, May 28, 2026
guests gathering at 6:30pm | the experience begins 7:00pm

FIRST COURSE
Chilled Jumbo Shrimp & Hydroponic Butter Lettuce
Candied Fennel | SH Garden Herbs | Ginger Citrus Vinaigrette

Paired with Abraxas:
aromatic blend of Riesling, Pinot Blanc, Pinot Gris & Gewürztraminer

SECOND COURSE
Early Summer Melon Salad
Melon | Prosciutto | Feta | Mint

Paired with Vin Gris Rosé: 100% Pinot Noir

THIRD COURSE
Wild Mushroom Risotto
Parmesan Tuile | Truffle Oil Essence | Mushroom Glaze

Paired with Carneros Pinot Noir

FOURTH COURSE
Pan Roasted Lamb Tenderloin
Rosemary | Roasted Garlic | NC Sweet Potatoes

Paired with Cabernet Franc

FIFTH COURSE
Braised Short Rib
Smoked Tomato & Pimento Cheese Grits | Reduction Sauce

Paired with Marcien: Merlot, Cabernet Franc & Cabernet Sauvignon

DESSERT COURSE
EVOO Cake
Last Summer's Peach Preserves | Honey Almond Nougat | Creme Anglaise

Paired with Late Harvest Muscat

6-Course Chef-Crafted Tasting Menu with Curated Wine Pairings
$112 per guest

www.SpringHouseNC.com