The Winston Group had its beginning in the early 1960′s when Charles Winston, Sr. and Thad Eure opened a steak house in Raleigh named The Angus Barn. It went on to become one of the premier steak houses in the United States. Charles Winston, Jr. and his friend Wil O’Neal opened Winston’s Restaurant in 1986, a white table cloth, fine dining establishment widely regarded as the most innovative and beautiful restaurant in the Triangle area at the time. While Winston’s Restaurant was successful, Wil and Charles saw the trend of the industry going toward a more casual, moderately priced menu that would be a departure from the special occasion restaurant. They developed Winston’s Grille, a casual fine dining concept that has been incredibly successful since it’s debut in 1989. In the summer of 2001, we decided to take Winston’s Grille to a new level. We closed during August and September, completely redesigning the interior and much of the exterior of the building. The employees stayed on to help with the construction, and the result is the beautiful restaurant you see today.
Our restaurant philosophy is that you, as our guest, receive the best food, drink and hospitality offered by any food service establishment. We want you to leave Winston’s deciding when you’ll be coming back, not where you’ll be going next. We will accomplish this by doing three simple things consistently. We will provide you with a clean and pleasant atmosphere. We will serve you promptly and courteously. We will strive to use the best quality products and the best preparation methods to make our food stand above the rest in our industry. You should be our best source of advertisement. We want you to return to Winston’s Grille time and time again. The only thing that can top our food and service is our excitement about the restaurant business. We take great pride in Winston’s and we want you to enjoy dining here as much as we enjoy serving you.
Management Team of Winston’s Grille
Charles Winston, Jr. & Wil O’Neal
Scott was born and raised in Richmond, Virginia. As a child he enjoyed cooking with his mother and later followed his passion by attending Florida Culinary Institute in West Palm Beach, FL. His enthusiasm in the kitchen brought him to Winston’s in the early 2000’s, where he reinvented our menu; many items of which are still on our menu today. Throughout his career, Scott has had the opportunity to partake in several food competitions. During his previous tenure with Winston’s, he won first place in a state-wide chili cook-off. In his younger years he won second place in an ice carving competition for carving a unicorn. Following his reign as Chef, Scott left Winston’s to pursue a deli with his wife and father-in-law. Now that the deli is well-established, Scott returns to Winston’s to share his inspiration and expertise in the kitchen. He is thrilled to create new features and add flair to our everyday offerings, which are anything but ordinary. In his down-time Scott enjoys golf, reading, exercise and following a healthy lifestyle. He also enjoys keeping up with basketball and football; a proud fan of UNC and the Carolina Panthers. At the dinner table he loves a good healthy salad, with our Sesame Tuna Salad at the top of his list. Although a health-nut, he loves his chocolate and admits to occasionally cheating with a Chocolate Soufflé.
Roger Carter (23 years)
Roger started as a bartender with Winston’s Grille in 1986. He later moved to California with his wife Leigh Anne for a few years. From there he followed his career to Georgia, where he came back to work for Wil and Charles in the role of Human Resources and Training Director for the Golden Corrals they owned. After seven years in Georgia, Roger and his family returned to Raleigh, North Carolina to become the Assistant General Manager of Winston’s Grille. Roger’s favorite part of working at the Grille is the ability to touch so many lives, staff and guests alike. He helps the staff strive for greatness, while coaching them to refine or develop life skills of organization and interpersonal communication. It is constant gratification for him to see personal and professional growth in his staff. Roger was born and raised in Charlotte, North Carolina and is a University of North Carolina Alumni; which explains why he bleeds Carolina blue. When not at work, Roger enjoys playing golf or exploring his historical state of North Carolina. Whether he visits one of our beaches or a local vineyard, Roger loves this state. When you are really hungry, try Roger’s hidden gem, the Rotisserie Chicken, simple yet so delicious. If you can’t decide which of our homemade ice creams to indulge in, don’t ask Roger because he loves them all!
Gillian Lineman (7 years)
Gillian came to us in 2002 wearing a number of hats, working as a server, bartender and in the kitchen. In 2004, Gillian left us to finish her degree in Hospitality at East Carolina University. In 2006, she returned to Winston’s Grille as a manager. Gillian primarily works with our server staff. Her favorite part of the job is that Winston’s is her home away from home; the staff and regulars are like an extended part of her family. Gillian grew up in Raleigh, North Carolina but she is a diehard Pittsburgh Steelers fan. When she isn’t working or chasing around three kids, she loves to curl up with a good book and a hot cup of coffee. Gillian’s favorite salad is the Southwest Salad with blackened chicken and homemade Ranch dressing. When she wants to indulge, she dives into a Chocolate Soufflé with homemade cookies and cream ice cream topped with homemade hot fudge.
Jamar Bryson (7 years)
Jamar grew up in Galax, Virginia. He relocated to Brevard, NC to attend Brevard College on a scholarship for cross country and track. Jamar started with us at Winston’s Grille as a server in 2005. His motivating personality and professionalism was apparent and he was quickly promoted to manager in 2006. Jamar primarily works with our host staff. His favorite part of his job is molding young professionals by setting them up with the tools for success. When Jamar isn’t at work he watches Carolina games with his new wife Kelly and pug puppy Zoe. Jamar loves the sport of basketball so much that you’ll find him on the court practicing layups at 5:30am. If you are puzzled on what to order when dining with us, try some of Jamar’s favorites: JamJam Shrimp, a French Dip with coleslaw, and homemade Strawberry Shortcake to top it off.
Jacob Hathaway (1st year)
Jacob, our newest manager, was born and raised in Rocky Mount, North Carolina. Jacob started at Winston’s Grille in 2005 as a server and shortly after began bartending. Jacob was recently promoted to manager in early 2014. His favorite part of working at Winston’s is being able to work with friends and catching up with all of our amazing regulars. Jacob’s favorite band is The Talking Heads and he is a serious crossword fanatic. When he isn’t working, he loves to cook and try new recipes. If you’re in the mood for something healthy, try Jacob’s favorite: the Sesame Tuna Salad. If you prefer something sinful, he recommends the Banana’s Foster with homemade vanilla ice cream, caramel rum sauce and sautéed bananas.
Dining Rooms and Available Seating
Winston’s Grille is comfortably decorated with solid mahogany wood tables and mahogany paneling. Our walls display the private and eclectic art collection of Charles & Flo Winston, Sr. Winston’s Grille is a non-smoking establishment.
— Our bar offers a variety of seating at the counter, booths or tables. Enjoy a cocktail, appetizer, a meal or coffee and dessert.
Table #23 or The Sun Room
— Our sun room is the perfect setting for your private meeting while you dine. It is surrounded by French doors overlooking our patio. This private dining room can be booked for small groups of 8-12 guests. This table is very popular and gets booked quickly. Book it today for your private event.
— Enjoy the sights, the smells, our friendly staff—this is where the action happens! Join us at The Grille where eleven bar stools give you a front row seat. You have the opportunity to watch our team cook up fantastic entrées, plate and serve them. The Grille is a great place to dine or if you just want a dessert, try a bowl of our homemade ice cream.
— Our beautiful outside patio wraps around three sides of the restaurant. Enjoy your meal when the weather is nice in the sun or shade. Our patio can accommodate parties up to ten guests.
Other Dining Areas
— Winston’s Grille has a large seating capacity with various dining rooms with booths and tables available. We can accommodate parties up to 80.
Many people drive by and are curious as to what the silo is beside our building. That is our water collection cistern.
Today everyone is making a bigger effort to recycle! Winston’s Grille already recycles trash and we knew we could do even more. After the drought in the summer of 2007 our landscaping looked like everyone else’s, scorched! The decision was made to build a large water collection container that would collect the runoff of water from our rooftop. The cistern is eye pleasing, fits in with our architecture and resembles a wine barrel. The cistern holds up to 18,000 Gallons of water that we use to irrigate our landscaping.