1703 Restaurant, winston salem, nc

1703 has been on my to try list for quite some time. I finally made it in for a Tapas Tuesday and was not disappointed. A good thing about Tapas Tuesdays is that the wines are half price, both by the bottle and by the glass. I enjoyed a solid pour of JOLO Golden Hallows for under $4. We stuck with the tapas menu and were not disappointed. My favorite of the night was the maple pork belly with the waffle. It was beautiful and really delicious! The waffle was really thin and perfect for a small plate. We also got the cod fritters, lobster corndogs, and lamb ribs. As I bit into every single dish I kept saying, how have we not been in here before?! We had some room for dessert and went with their fruit cobbler. We were told it would be strawberry and raspberry, but it was actually blueberry when we dug in.


Fine by me, blueberry would be my preferred cobbler! The dessert was ridiculously delicious, I highly recommend checking out their cobbler. Service was friendly and efficient. The place is small, two lovely waitresses were covering the whole place. You basically seemed to have one main waitress, but the other waitress was there to help often as well. The crowd definitely scaled older on the Tuesday we were in, by like a solid twenty years. The place is small so I recommend making a reservation even on a weeknight. They are the type of place where right when you walk in they ask if you have a reservation.

I hadn’t been to 1703 Restaurant and Catering in Winston-Salem in several years, and with all the "liking"of Chef Hackaday‘s Instagram photos I was doing lately, I knew exactly where to go. And I am so freaking glad I did. Servers are thoughtful and attentive. We had a ton of starters but my favorite was the Matcha (Green Tea Powder) Milk Buns – a beautiful pale green bun and stuffed with Fried Foie Gras – AMAZING! The foie gras literally melts in your mouth and is so savory. A tangy Pumpkin BBQ sauce has a perfect sweetness and bite to cut through the richness of the meat. Head Cheese is a meat spread, studded with peppercorns and topped with pickled carrots, and perfect to spread on peppery crackers. It’s a lot like pate. Mushroom Jerky is slightly sweet and presents a unique umami flavor. It’s better than any questionable meat jerky I’ve ever had. The most whimsical of the bunch was a Pig Chicharron that’s about a foot tall. It was still crackling when it got to our table! It’s served sticking out of a bowl of fantastic Pimiento Cheese!! With every plate, Chef Hackaday was proving that his creativity is unparalleled, like with his Curry Risotto with Octopus, Fennel Powder and Squid Ink, beautifully painted across the plate. The artistry in the plating of all his dishes is so beautiful! The octopus was tender, like a scallop, not rubbery at all. Chef Hackaday’s Sea Scallops are perfect. 4 plump scallops are seared, and served on top of rich Pimiento Cheese Grits, with Wilted Greens and Broccoli. Everything is seasoned just right, and Jalapeno Vinaigrette isn’t spicy, but adds a nice peppery element. The Creme Brulee trio includes Vanilla, Chocolate and Coffee varieties, and you really can’t go wrong with any of these flavors. The custard is smooth and velvety, and rests underneath a crunchy shell of bruleed sugar. It’s a wonderful way to end the meal. I’m so glad Winston-Salem has Chef Hackaday! His Instagram proves that social media marketing works, and his unique and creative play with flavors is worth a trip to 1703, y’all. Trust me.