JL Caspers Serves Steaks and More at ROAR | To eat

JL Caspers Prohibition Steakhouse serves steaks and more on the second floor of ROAR at 633 N. Liberty St.

Andre Jones is the executive chef. Jones also runs and co-owns the Blue Crab Seafood Bar at Fords Food Hall in Roar. Most recently, Jones was the Executive Chef of the Sir Winston Wine Loft at Hotel Indigo, and he also worked at the Hyatt Regency in Washington, DC Jones grew up in Milwaukee. “My love of cooking comes from my mother, who was one of the first female chefs in Milwaukee and also one of the first black executive chefs,” he said.






Strip loin steak with medley of wild mushrooms at JL Caspers Prohibition Steakhouse at ROAR in downtown Winston-Salem.


Allison Lee Isley, Diary


Jones said he was starting with a limited menu until he built and trained his staff. “I want to expand the menu, but we’re starting small. As everyone gets more comfortable in the kitchen, we’ll add more. We will also add specials.

Caspers opened on Valentine’s Day but only for dinner. It opened for Saturday and Sunday brunch last weekend.







JL Caspers Prohibition Steakhouse at ROAR

Striploin steak at JL Caspers Prohibition Steakhouse at ROAR in downtown Winston-Salem.


Allison Lee Isley, Diary


The restaurant can accommodate over 100 people and offers cocktails and a wine list. Nearly floor-to-ceiling windows have curtains that feature vintage photos in line with the Prohibition theme — itself a nod to the building’s 1920s architecture.

People also read…

The heart of the menu is made up of four steaks. Jones said he gets his steaks from Buckhead Beef and uses 30-day wet aging to develop flavor.

The steaks are 8oz tenderloin, 14oz rib eye, 16oz NY strip, and 12oz tenderloin. Caspers also does a surf and turf with a 6oz tenderloin and a 4oz fried lobster tail. Prices are $49 to $65, but include a side dish and a choice of soup or salad. “Actually, I plan to bring the prices down a bit. Since the price of beef has come down a bit, I want to pass that on to customers,” Jones said.

Caspers only has three other entrees: blackened salmon ($26), crab cakes ($30) and brandy tenderloin tips ($28).







JL Caspers Prohibition Steakhouse at ROAR

Blackened salmon with basil peach jam, charred broccoli and ruby ​​red rice at JL Caspers Prohibition Steakhouse at ROAR.


Allison Lee Isley, Diary


Sides include baked potatoes, mixed red rice, mini bok choy and grilled asparagus.

The menu also offers a few shared plates. They include a charcuterie plate ($18), sriracha deviled eggs ($8), and shaved vegetable salad ($12).







JL Caspers Prohibition Steakhouse at ROAR

Andre Jones is the executive chef of JL Caspers Prohibition Steakhouse.


Allison Lee Isley, Diary


Desserts include a flourless chocolate torte.

Caspers also services the second-floor lounge next to the bowling alley and golf simulators. Jones has a separate menu for this. It includes roasted carrot hummus ($12), flight of fries ($9), and prime rib sandwich ($16).







JL Caspers Prohibition Steakhouse at ROAR

JL Caspers Prohibition Steakhouse at ROAR in downtown Winston-Salem.


Allison Lee Isley, Diary


Caspers takes reservations through Open Table. Walk-ins are welcome for groups of less than six people.

Simon Burgess, the managing partner of Mayfair Partners – the company that opened Hotel Indigo and Sir Winston Wine Loft on Fourth Street – is the lead developer and owner of ROAR as a whole, including JL Caspers and Est! East!! East!!! Joseph Correll is Burgess’ operating partner.

336-727-7394

@mhastingswsj

Dino S. Williams