Wandering past the Coal Pit or strolling through Bailey Park in the Innovation Quarter, something in the air might grab your attention: a subtle scent of fresh wood burning or the crackle of a chicken as it slowly turns crispy and juicy. Tuscani, a recent addition in the iQ’s culinary scene in Winston-Salem, is used to turning heads.
Opened in September 2025, Tuscani occupies the space that was formerly Six Hundred Degrees in Bailey South. The restaurant’s square footage wraps around the lowest floor of the building, with additional patio seating available in front of the restaurant. Upon entering Tuscani, guests are immediately encompassed within a warm, inviting atmosphere that mixes rustic elements that nod to Bailey South’s history with intimate Italian touches like low-lit tables and leather seating.
In addition to romantic, tucked away tables, guests have the option of dining at Tuscani’s expansive bar or the chef’s counter, which sits just beyond the restaurant’s signature wood-fired grill. Guests dining at the chef’s table receive a small amuse-bouche, a chef-curated small bite served as a thank you for observing their work up close.
Sage & Salt Bistro.
Brandon Brock, owner of sister restaurants Tuscani and Sage & Salt Bistro, is no stranger to the Winston-Salem culinary scene and has a knack for anticipating what the community needs next. It’s a talent that the restaurateur is turning toward the culinary scene in the iQ, helping to identify what gaps need filling in the innovation district.
Brock learned the ropes in many Winston-Salem staples including River Birch Lodge, Rooster’s Wood-Fired Kitchen, Little Richard’s Barbecue, and Willow’s Bistro, which later became his first restaurant, Sage & Salt Bistro. Working alongside his dad, Brock spent seven months renovating the former Willow’s Bistro space top to bottom, which was a real labor of love.
“I’ve been in the food industry since I was old enough to work. Both of my parents worked in the industry and expressed the importance of understanding good service,” Brock says. “The vision for Sage & Salt is to have a menu that values care, precision, and freshness as well as the best wine list in town.”
A sommelier himself, Brock manages the wine lists at both restaurants and is proud to have over 700 labels between the two. While the iQ boasts a number of excellent cocktail bars like The Dutch Light, Fair Witness Fancy Drinks, and Dram and Draught, Brock wanted the community to have a place to go for excellent wine. Guests of Tuscani can be confident that they will find a bottle or glass that not only fits their palate, but also their budget.
Creating Tuscani’s Upscale Yet Approachable Atmosphere
The timeline for opening a new restaurant can extend from months to years. Tuscani’s opening bucked that trend as the logistics seamlessly fell into place. As Sage & Salt garnered more acclaim around Winston-Salem, Brock was approached by Coleman Team at Front Street Capital about taking on a recently vacated space in Bailey South, which is managed by the real estate investment and development firm.
Keeping people at the center of his restaurant, Brock prioritized carrying over the staff from the former tenant, ensuring all employees maintained their wages throughout the transition.
“Knowing the space at Bailey South, we knew the restaurant was nearly move-in ready and really couldn’t pass up the opportunity to be a part of the Innovation Quarter. The biggest question was what type of concept should we put there?” Brock says.
Brock and his team took the time to survey what was missing in Winston-Salem’s culinary scene and the iQ in particular. They proposed mock menus to trusted friends and advisors to gauge whether the concept would flourish.
“The overarching theme was the Innovation Quarter needs something upscale but still approachable for people who live and work there. For us, we knew that meant Italian cuisine: warm, approachable, but of notable quality,” Brock says.
Leaning into the heart of Italian dining, Tuscani is proud to be one of the only concepts in Winston-Salem serving exclusively fresh, homemade pastas with sauces that are made-to-order.
Developing Tuscani’s Ingredient-Driven Menu
Like many North Carolinians, Brock is drawn to the unique, local ingredients that are specifically native to the Piedmont. Similar to the typography of Italy, the Piedmont embraces a harvest stemming from the mountains to the sea.
“I’ve spent a lot of time bouncing between Wrightsville Beach, Winston-Salem, and Boone. There’s so much our state has to offer, and many of us in the city take inspiration from the biodiversity here,” Brock says.
With freshness being a core value of Tuscani, Brock leans heavily into local partnerships with purveyors like Fair Share Farm, Cheesecakes by Alex, King’s Classic Bakery, Harmony Ridge Farms, and Catawba Mushrooms to provide flavorful produce, proteins, and desserts for the restaurant.
“One of our chefs previously worked at The French Laundry and raves about the beauty of the North Carolina mushrooms we source. It’s a great reminder that beautiful food is rooted in beautiful ingredients,” Brock says.
Tuscani’s menu rotates seasonally with three to four iterations throughout each calendar year. The goal of each menu is to embrace what is most fresh and to listen to customer feedback. Consistency is key, and with sourcing much of his produce and proteins locally, Brock will only commit to a dish he knows the restaurant can execute perfectly for the full season.
“When we’re crafting a new menu, we try to find the hole. What’s missing in terms of proteins or vegetarian options? What classic Italian dish have we neglected? What’s not making it onto Winston-Salem menus?” Brock explains.
Process is something that is heavily emphasized at Tuscani to ensure dishes are consistent every time they are served. The processes behind the dishes allow flavors to simmer for hours then shine more brightly once on the plate. Tuscani’s fan-favorite chicken dishes feature birds that have been brined for at least 24 hours, then slow-cooked on the wood-fired grill for a 48-hour process in total. Even the stocks for sauces are made in-house from leftover bones and veggies so flavor is controlled and precise from start to finish.
Tuscani’s fully wood-operated grill is a steady backbone for many of their dishes, with both proteins and vegetables soaking for hours in smoky flavor before making it to the plate. While many restaurants prioritize speedy service and expedited processes in the kitchen, the staff, leadership, and diners at Tuscani choose to value these intentional processes to fortify flavors within dishes.
Introducing The Spicy Pickle
As Tuscani has begun to gather its own unique customer base, Brock has taken notice of another gap in the iQ’s culinary community.
“We see a lot of young professionals looking for places to eat during work hours or wanting to have food delivered to their workplace, and we wanted to meet that need,” Brock says.
To fill this gap, Brock and his team plan to open another restaurant, The Spicy Pickle, in early 2026 in the vacant space on the back side of Bailey South, which was formerly occupied by Black Mountain Chocolate. The Spicy Pickle will be a true Italian deli with meats, cheeses, sandwiches, prepared foods, and homemade gelato and sorbet. The space will carry wine and beer and will be a convenient hangout spot near the Coal Pit.
“The Coal Pit is always lively both for families and professionals just looking to unwind, and we can’t wait to be a part of that,” Brock says.
The Spicy Pickle will be open from lunch until 7 p.m., allowing for easy pick up for the commute home or for sit-and-stay guests. The Spicy Pickle will also offer delivery within five miles, convenient pick up with online ordering, and a catering service that should appeal to the growing workforce within the iQ.
“So many people in the Innovation Quarter don’t have enough time for a full sit-down service on their lunch breaks, but those people still deserve good food,” Brock says.
The inspiration for the name, “The Spicy Pickle,” is grounded in whimsy. As for the restaurant’s pickle logo itself, Brock wanted to keep the image fun and recognizable for all ages.
“We didn’t want to be known solely as the upscale food people in the iQ, and The Spicy Pickle gives us a chance to show our playful side with a lively menu and lighthearted logo,” Brock says. “We’re so excited to fill this void that the iQ has and to do it with such a fun concept.”
Brock’s eagerness to grow doesn’t end there. There are more gaps to fill, and you can expect more forthcoming concepts opening from his team in the near future.
Running Restaurants with Purpose
Brock holds to a firm vision for all of his restaurants: to create food that meets people where they are. He takes extra steps to make sure guests feel welcomed, going as far as calling for further information on tables celebrating birthdays or anniversaries to gather their name and plan how to make their evening special. Ultimately, Brock and his team at Tuscani, Sage & Salt, and forthcoming concept, The Spicy Pickle, keep their ears attuned to what the Winston-Salem community needs, and seek to make their customers feel seen and heard.
“When people leave one of my restaurants, I don’t want them to forget what they just ate. I want their dish to be the subject of their car ride home or something sensory tied to a memory,” Brock says. “Food is something that used to be shared only within families, and to assume that role is layered with purpose. It’s a thing we’ve been doing as old as time, but what is more meaningful than people sharing a meal together?”
The next time you’re in the iQ, visit Tuscani in Bailey South to try one of their freshmade pastas or wood-fired specials. Learn more about Tuscani and the other restaurants and bars in the area on the iQ’s website.
