End Posts

This place is special. We went to JOLO a few weeks ago for a wine tasting while scoping out places for our daughter’s wedding next year. We went back for lunch at End Posts with two other couples this past Friday. I cannot say enough about the owner, JW, the manager Emerald and the chef (whose name escapes me). The food here is nothing less than outstanding. Such attention to detail. We ordered the cheese plate for a starter — at least 5 different cheeses, a pepper relish, and candied pistachios that we literally fought over. It comes with toasted baguette rounds and raisin bread rounds that were a perfect accompaniment. We had some of the best scallops in risotto that I have ever eaten and that is my go-​to dish in a restaurant. I will go back for the scallops. My husband got the steak with a poached egg. Perfectly poached egg over steak that he could cut with a butter knife. Every meal at the table was just perfectly prepared and declicious.
JW, the owner, is a perfect host. He gave us a tour of the grounds (beautiful) and is so knowledgeable about the wine (which is oustanding).
Emerald was our server and she could describe the wine down to the tiniest detail. She never missed a beat and didn’t fail to answer any of our questions. She knows her stuff.
The wine. The wine is so good. Several of the varieties have won awards, but the proof is in the tasting. The Pilot Fog was wonderful with our meal. We started with the Grey Ghost (a white) which was perfect and light.
Not one aspect of our visit was less than stellar. I highly recommend you go. They only serve lunch, and you should make a reservation. Its about a 40 minute drive from Winston-​Salem and very easy to find right off Highway 52.

We had the best time at this restaurant last night! Wines were delightful and the chef, Jeremy, creates some excellent dishes. Innovative, fabulous presentation, total white glove service… absolutely the best around this area! We will go back!

Nice restaurant. Loved the music and the feel of the place. The meals, although expensive, were so tasty. The arugula salad might have been better with no so many stems a sit was a bit hard to eat, but otherwise it tasted great. We had three courses and they were all so good. I think the wine from Jolo should be a bit more reasonable. A 35.00 corking fee in the winery restaurant, just a bit much since the wines are not really 50.00 worthy (good but not that good). Loved how they gave us chocolates and cookies to take home. I would dine here again, not all the time since it is expensive but on a special occasion. Funny, the owner had dined there (really wised I had not seen him) but he told the hard workers out front he found a 100.00 bill on the floor, would they see it finds its way to the owner. It would have been so much nicer to see him say, listen, I appreciate you all putting in extra time for us today, please see this is split between you all. It just made me feel as if he, by doing it the way her did, was not appreciating them at all.
But the food was great and I wish them much success
I do think they need more parking

The fiancé and I went to End Posts for their New Year’s Eve five course dinner. It was an awesome decision. It was one of the best meals I have ever eaten; everything from the salad to the dessert didn’t miss a beat or disappoint. The service was also amazing from the manager/​maybe owner wearing a tux greeting people in the lobby to our waitress (I think her name was Dana) and the white glove service.
The restaurant is part of JOLO winery and just opened up less than a year ago in April. It is a small cozy seating room, perfect in the winter with the fireplace roaring, the room only seats 26 for dinner, so you can guarantee it will be an intimate dining experience.
For New Year’s Eve the five courses were:
First Course: Salad with goat lady dairy cheese, candied pistachios, and hazelnut vinaigrette.
Second Course: Scallops (cooked purely) will a celery root purée and I believe chopped apples.
Third Course: I went with the pork duo which was pork belly and pork tenderloin with grits. Let me tell you pork belly is one of my favorite foods that I order all over and this was some of the best pork belly I have ever eaten. It melted in your mouth and wasn’t chewy at all. The grits were spot on. The fiancé got the duo of a petite rib eye and short ribs. The short ribs were amazing I personally like a ribeye with a bit more fat marbled throughout but that is more a personal preference because the fiancé really enjoyed it.
Fourth Course: This was a cheese course, it was a delicious goat cheese, and a blue cheese. I don’t like blue cheeses and I never have. I figured I might as well try this one and I almost had to spit it out. When the waitress said it was «barn yardy» she was not kidding, it tasted like I ate the barn yard floor. I will say the fiancé enjoyed his cheese so obviously just a huge difference in taste buds there.
Fifth Course: I had the molten lava cake with vanilla bean ice cream. I noticed that mine was the only one that came to the table with the fudge spilling out of it, which I thought was pretty surprising at this type of place. But hey it did cool my dessert down faster so I could eat it up right away. The fiancé got some type of pineapple cake with a passion fruit sorbet which he enjoyed.
Zac added the wine pairing onto his dinner and it did not disappoint. Although this is a winery the wines they paired the dinner with were different labels from all over the world. They don’t just serve their wine here they have a whole book of options which I think is always a plus.
If this did not happen to be one of the most expensive dinners I have ever had I would be in here all the time eating their wonderful food! Can’t wait to go back in the spring to enjoy the property more.

Friends invited us to dine at End Posts, and we are so glad to have learned about this gem of a restaurant at the JoLo Winery. We were seated at an outside table with a spectacular view of Pilot Mountain. Both my husband and I had the scallop appetizer, which was perfectly done. I had an unusual entrée, a breaded and fried poached egg, over spinach orzo. It was really tasty. My husband had the duck, which he found succulent, the tenderest he’d ever had. Dessert was walnut cake for him and cappuccino panna cotta for me — both fabulous! We will certainly be back. Just wish it was closer!