The Katharine Brasserie & Bar Unveils Chef Adam Barnett’s Fresh Menu
The Katharine Brasserie & Bar, located adjacent to the Kimpton Cardinal Hotel in the historic R.J. Reynolds Tobacco Company building in downtown Winston-Salem, unveils executive chef Adam Barnett’s fresh new takes on the restaurant’s culinary programming. The menus include new approaches to a number of beloved dishes previously on The Katharine’s breakfast, brunch, lunch and dinner menus and several completely new items across all meal periods.
“The Katharine’s menu is different from top to bottom. I am excited to see chef Adam offer his own unique interpretations of our brasserie menu, which is now a more contemporary approach to French bistro and brasserie cuisine,” said Michael Harris, Food & Beverage Director at The Katharine. “Chef Adam has applied a modern yet also approachable perspective to our French brasserie.”
“Many of the menu items have the same name as they did before but now feature a completely new approach. For example, Shrimp & Grits is the same in name only and is now prepared as viewed through lens of South France’s Basque region,” executive chef Adam Barnett said. “I believe restaurant guests will enjoy the menu as much as I have during the past few weeks as we’ve been reworking the plates. We rolled out the new menu just a few days ago, and we’re already receiving rave reviews from guests who have tried the new dishes.”
Chef Adam pointed to several highlights of the dinner menu, including Cotelette de Porc (pork chop), Potato and Lobster Gnocchi, Shrimp & Grits and a Steak Tartare appetizer. Highlights of the lunch menu include a new Cobb Salad with smoked onion ranch dressing, Roasted Scottish Salmon with red quinoa and a Lobster Roll that builds off the restaurant’s shellfish and oyster bar features.
“Our new brunch menu is now a hybrid and more approachable than our previous brunch menu,” Harris says. “If you want something light, it’s there. If you want hearty, it’s there. We believe our brunch and breakfast menus offer a good balance of creativity and innovation as well as traditional favorites.”