Owner Zed Henry and executive chef Chad Hardin craft a distinguished menu of wines and perfectly paired dishes at West End Kitchen
By Sharon Kinsella | Photography by John Michael Simpson
Zed Henry remembers feeling intimidated when he first began studying for his sommelier certification. It’s easy to understand why, with around 10,000 wine grape varieties grown globally and countless unique production methods. Zed, determined to make wine more approachable, set out to share his love and knowledge of vino with the community in Tuscaloosa, Alabama, where he lived at the time, in a laid-back, no-pretense environment. “I wanted to create a space for those interested in learning and experiencing wine without feeling overwhelmed,” he says. That vision led to the launch of a weekly wine club – an informal, low-stakes gathering focused on connection, curiosity and fun.
Zed brings that same spirit to West End Kitchen in Pittsboro, which he and husband Chris Postlewaite assumed ownership of in September 2024. The brunch and dinner spot serves what Chris describes as “community driven, local and approachable” fare. Executive chef Chad Hardin curates a menu inspired by regional favorites, with dishes ranging from Southern staples like shrimp and grits and biscuits and gravy to globally inspired plates like naan and hummus, miso French onion soup, fish tacos and arancini.
Chad utilizes his signature approach of modern meets traditional fare to craft pairings made to complement the four unique wines Zed thoughtfully selects each week for West End Kitchen’s Wine Club Wednesdays program. This event is open to everyone, but guests must purchase tickets in advance, and they sell out quickly. Zed says he’s noticed a growing desire to learn about wine from people all around the country and especially in small-but-fast-growing communities like Pittsboro. He believes this demand makes welcoming, accessible programs like his so important. This club isn’t solely for wine novices, though – Zed works closely with multiple importers each week to find bottles that are approachable for any palate yet distinctive or complex enough to excite even the most seasoned wine enthusiasts.
He guides each tasting with enthusiasm, encouraging guests to relax, have fun and socialize while expanding their palates, ideally taking away knowledge that enhances their enjoyment of the fermented beverage. He advocates for attendees to step outside their comfort zones and reminds them that wine doesn’t have to be expensive to be good. The most rewarding moments, he says, are when someone tries a wine that challenges their expectations – and ends up loving it. “That means I’m doing my job correctly!” he says.
Wine Club Wednesdays was on summer hiatus while Zed traveled to source new flavor profiles and inspiration for future tastings. He plans to unveil his finds when the series resumes in the fall and may even expand the menu to include sakes. Those eager for a taste of what’s to come should make a reservation for the Chef’s Dinner on Sept. 4 featuring a German wine maker.
In the meantime, visit West End Kitchen for brunch Wednesday through Sunday, 10 a.m. – 3 p.m., and dinner Thursday through Saturday, 5–9 p.m.
