The Point Restaurant and Bar is defined by its mission, its farms, its team, and its community. We depend on local farmers, ranchers, and land stewards to make your dinning experience as good as possible.

From our beef cuts to our tomatoes to our pork, the Point Restaurant and Bar serves organic, seasonal, and all natural food. We strive to help reroute our food system to function more like ecosystem than a corporation. Our goal is to connect soil, animal, plant, rancher, butcher, chef and of course you...

Frank Winslow is the owner and proprietor of the Point At Glenwood. After leaving a successful career as a professional airline pilot, he decided to follow his life long passion for cooking and entertaining. Thus a new restaurant in his native neighborhood was born, a  place where he can meet old friends and make new friends, while creating and serving new dishes for all to enjoy.

Cecelia Winslow is the lady behind the scenes who makes our restaurant a success.  As our Administrative Manager, office guru, and general mother/sister figure, she keeps us all in balance financially (and behaviorally)!  After graduating from the University of North Carolina at Chapel Hill with an undergraduate degree in economics, she went on to receive her MBA from Wake Forest University. While she has an impressive professional career, Cecelia has truly distinguished herself in her service to the people of North Carolina. Out of the restaurant Cecelia is an active community member, having  served in various positions with organizations such as The Junior League of Raleigh, the N.C. Museum of History, and the N.C. Museum of Art Society, and does her best to keep up with Winston, her 3-year old golden retriever.

Born in New Bedford, Massachusetts it wasn't long before Dana, our head chef at the Point restaurant and Bar, got a taste of the plethora of seafood in his native New England home. Southern by grace, Dana has fallen in love with the tastes and smells of southern Cooking 

and comes from a strong background of Pragmatic hands on Cooking. Most recently, he led the kitchen at flights restaurant to two consecutive silver medals for Best Restaurant in the triangle. Before that he was the Sous Chef at the Mint, where he received training and accreditation under Jeremy Clayman and Eric Foster former Chef d' Cuisine at McCrady's in Charleston, S.C. Here at the Point restaurant and Bar, Dana will be in the Kitchen with his team preparing approachable, progressive American cuisine, drawing much of his influence from the local products and dishes of the south.  

Alan, our General Manager, moved to North Carolina over a decade ago, bringing with him a rich experience in the culinary arts. Alan's cooking ranges from Southwestern to French, with time spent training with Tony Zuccarelli where he perfected his Italian fare. He further honed his culinary skills at several private clubs, such as Columbus Country Club and the prestigious Petroleum Club of Houston and gained further restaurant experience as General Manager for Brinker International, Cantina del Rio and Yancy's. He is an all around team player and we are happy to have him with us.