Chef Dion Sprenkle

Family and I went not sure what to expect but we were pleasantly surprised with the quality and layers of the food. chef spoke to us personally and it was great to hear how much thought and detail he applies to what he makes. reminded me of a chef i knew in Maryland named Josef Gorhing. Service was great but the star of the show was the
wife’s pork chop was fantastic, the pizza was outstanding, my crab cakes were better then most places in Maryland and my other daughter had the best mussels with clams and linguini. Next time the filet mignon! If you want to know what good food tastes like go to this place! Great great food service and overall experience! We plan on going back next weekend. If price point is an issue hit up Groupon for the 40% off deal. Thank you chef Dion, I will happily give you my money for what I receive I return which is the best dining in nc ever!

An absolute gem in the country! Thanks to Unilocal we found this fine establishment. What a welcome surprise in Welcome, NC! Fine dining where your meal begins with an Amuse Bouche, a one bite delight to Amuse your palate. We began w/​a refreshing salad that featured a blood orange vinaigrette, rabbit cracklings, marcona almonds and several other lovely textures & flavors. Dinner included lamb chops, they were delicate & tender & complimented w/​a delicious sauce. Next, Spaghetti & meatballs. There was nothing ordinary about this superlative dish! You could taste the love. Huge flavor packed meatballs on a spun mound of homemade pasta and side of homemade focaccia bread that had a beautiful texture. It was perfection. The menu is seasonal which makes it even more special.
This is a dry county so you can bring your own wine or beer. If your wine is from one of the nearby wineries the corkage fee is $ 5. We brought a lovely red table wine from Childress vineyards. Service was friendly but could improve. Highly recommend this restaurant and cannot wait to return.

Just wonderful! Loved the crab cakes, the calamari, and the flourless chocolate cake. This is the fourth time. Never regret going!

Really, really great food. Good service. Correct pricing. An unexpected gem in this area. Will be back.

Chef Dion’s restaurant is a hidden gem in Davidson County. I had such a great birthday dinner here. The food and service were excellent. My husband and I tried several dishes and really enjoyed all of them. It started out with a taste chilled asparagus soup which was delicious. I could not decide between the seafood martini and calamari so we shared both. The calamari was crispy and tender. I really enjoyed the tangy lemon aioli that it came with. The fish in the seafood martini was perfectly cooked and they did not skimp on the crab meat. The sauce they used for it was really tasty. Next we tried two salads that the waitress recommended. The collard green salad which is their specialty and my husband got the watermelon salad for summer. Both were delicious. I have never had collard greens prepared that way before and I loved the orange dressing and mangoes it was served with. For my entrée I had the salmon with couscous and cilantro vinaigrette. I’m a huge cilantro fan and the salmon was perfectly cooked. The couscous had great flavor. For dessert I had the espresso crème brûlée. It was amazing! The sugar on top was perfectly burnt and broke with my spoon the way it should. The crème filling was smooth and creamy and had a yummy coffee flavor. I sampled my husband’s key lime pie and it was tart and refreshing. They do not rush you at Dions so be prepared for a longer dinner. Our waitress was fabulous but I think she had too many tables and towards the end service was very slow. Prices are reasonable and I can’t wait for my next visit here.

Very good food and pretty good service. Dry county but bring your own. The filet is a bit fatty and the shrimp gnocchi was great. But you have to get dessert and especially the Grande Marnier flourless chocolate cake. It’s literally better than sex. At least what I’m getting.

My most memorable trip to Dion, I had the creamiest lavender infused crème brule with honey. Dion is like a little hidden treasure in Welcome. If you don’t know where Welcome is, it is south of Winston-​Salem and north of Lexington.
I don’t make it to Dion as much as I would like to but really enjoy it when I do. My favorite is when he does the pick your 3 course special.

Chef Dion is a celebrity Chef in our midst. After training at the Culinary Institute of America and later serving as the Chef at the famous River Café in NYC he settled in the heart of the Triad. The meals feature expertly sourced super fresh ingredients expertly prepared. Menus feature items for all budgets and the bring your own wine makes this a best value nationally! We consider it our Triad’s privilege to host a restaurant with such great food prepared by such a special chef. I can’t wait to go back !

We dine here on a regular basis and find the food to be excellent. The meals are fantastic and we find the weekly specials to be a great value as well. We are blessed to have a Chef of Dion’s caliber in Davidson County. The service is excellent, atmosphere comfortable and make sure you bring your favorite wine. Be sure to make reservations but run don’t walk to have your next fine meal at Chef Dions.

A memorable meal — which is hard to find these days! She crab soup is outstanding, Eggplant Parmesan and Flourless Chocolate Cake were highlights of the evening. Excellent food from Chef Dion and service from Bree. We will be back as soon as we can make it!

We tried the place for the first time with high hopes and an open mind. The small bite app vs bread didn’t win us over in that it wasn’t good enough to make us feel okay that we got no bread. The food seemed like it would be great by the reviews and reading the menu but left us wanting more. It was just okay, and for this nice of a restaurant you need more than okay!!!

Only been here 2 times in 2 years. Both visits were on Father’s Day. On our first visit my wife got a large piece of glass in her first bite of food. Luckily she did not cut her mouth. Our second visit she had seafood crepes. The crêpe was thick, more like a pancake and the seafood filling almost nonexistent. Unfortunately later in the day she became sick from the food. I had a pork chop that was very small and especially considering the price. The service is prompt and friendly. The owner and his wife are also very friendly. But having 2 bad experiences on our only visits, I don’t think we will be returning.

We have been to Dion’s at least a half dozen times – and will definitely go back many more times! For the price — this restaurant has the best food and service in the TRIAD. Our favorite is the Calamari appetizer — excellent! His menu is varied to suite all tastes. One should find something to drool over – let alone, eat with relish! The staff is very attentive and pleasant. If you go down there on a weekend – make a reservation – the place can fill up at times
It is a bit out-​of-​the-​way down in Welcome, NC, however it is well worth the drive. Go early and explore the town – which lives up to it’s name. Dempsey Essick’s place is interesting and just up the street from Dion’s. He is an artist – and the shop is filled with many unique gift items. Also of interest is Weathervane Winery and Junius Lindsay Vineyard. Both are great places to visit — and some of their wines are top notch.
I could go on ad nausea about the virtues of Chef Sprenkle – but I will not bore you. All I can say is: GO THERE — You will not regret it!

Can’t say enough about our group’s experience. On far shorter notice than they deserved, I contacted the restaurant about a dinner for 17 people. It was Chef Dion Sprenkle himself that called me back. Not only did he make room for us, he also whipped up a special menu for our party in a matter of hours. Then during our meal, our server, Michael ensured our entire evening was to our liking. And if the service alone wasn’t enough, the food solidified their greatness. I have never been out to eat with such a large group where everyone not only liked, but raved about the food. And believe me, we have some picky ones in the bunch. The plated dishes were of the highest of fine dining quality and the portions were surprisingly larger than I expected. My only regret is that I don’t live closer to enjoy more often. So if you are anywhere near the Lexington, NC area… grab a bottle of your favorite vino (b/​c it is BYOB), and make trip to enjoy all they have to offer today!

Great service, excellent food. Beet salad was delicious and the crab cakes were outstanding. Prices reasonable especially taking into account the service and the dish quality. Highly recommend. Wish I would have known about the dry county limitation.

Excellent food and service!
Don’t forget to bring your own bottle of wine as the town of Welcome is dry and Dion’s is BYOB!

Excellent food, service and atmosphere. Definitely one of the best restaurants ever in this area.

Delicious food, nice décor, friendly wait staff. The dining area was clean and everyone seemed to enjoy themselves.
It is great to have a local place to have to «dress up» for. Owner/​Chef came out to greet the diners. Even my 10 year old son loved it.

Put this place on your lists of must try. Quality food with excellent service. Small dining area so I would suggest reservations. No alcohol is served but you are welcome to bring you own wine.

Who knew, in a small town known for barbecue restaurants and fast food joints, one could find an upscale, big-​city type of restaurant? Dion’s is just such a restaurant, located at the edge of the small, unincorporated village of Welcome, NC. The food quality here will impress even the most jaded, snobbish diner (i.e., me), and the value-​for-​dollar ratio can’t be beat anywhere in the Triad.
Dion’s is located in the restaurant space often called «cursed» by locals. This is because of the number of restaurants located here over the past 30 years or so: Kerley’s BBQ, J’Grae Café, Meeno’s, Southern Lunch, Little Italy, Bella Napoli, Butter Bean Buffet, and others have all existed at some time in this space (though Kerley’s occupied the building for the longest time, in the 1970s and 1980s). Dion’s has taken the space and transformed it with dark, sophisticated wall colors, bright artwork, and modern lighting; you will (almost) forget the mediocrity that has called this building home!
My friend’s birthday provided us the excuse to try out Dion’s on a Saturday night. Admittedly, we were expecting a clown show. However, the overflowing parking lot and enthusiastic, satisfied departing diners provided the first evidence we were in for something special. Despite not having a reservation, we waited about 20 minutes and were seated.
Service is a bit on the casual side for «upscale» dining, but I think this would be expected by area patrons. Management was viable in the dining room, and visited our table several times to be sure we were happy and satisfied.
Our group ordered a variety of dishes: butternut squash soup with honey crème fraiche ($ 4), mesclun salad with sherry vinaigrette ($ 4), grilled Norwegian salmon with Dijon cream sauce and accompaniments ($ 15), Southern crab cakes with remoulade and accompaniments ($ 15), spaghetti with house-​made meatballs and sausage ($ 9), and shrimp and spinach pizza ($ 12). For dessert we did a bananas foster ($ 5) and amaretto-​braised strawberries over ice cream ($ 5).
Yes, folks, those prices are correct. The value is unbelievable! I had the crab cakes, which were as delicious as any I’ve had in the Chesapeake region, though the chef was a bit heavy-​handed with the amount of remoulade. The accompanying roasted new potatoes and grilled asparagus were very well seasoned, and completed a very satisfying meal. My friend’s salmon was absolutely delicious, though a bit beyond medium in doneness; the accompanying artichokes were great, as well. Indeed, everything we had was very good, certainly on par with anything in downtown Winston-​Salem or Greensboro. We were all in the «clean plate club» this time!
If you go (and you should), remember that Davidson County is dry (thank you, Baptist Republicans); you have to BYOB your own beer and wine, and there is a modest corkage fee.
GIve Dion’s a try, and you will find an unexpected surprise!