Restaurant Examiner: Winston Restaurant, New American Cuisine With a Rooftop Lounge
Winston Restaurant, an American fare eatery with bold architectural features, service on three levels, 81 table seats and a view of Mount Kisco’s horizon from a rooftop lounge opened last Friday in the village’s downtown.
The restaurant’s interior look is impressive—steel, brick and wood detailing an atrium skylight, portraits of Winston, executive chef Michael Williams’ pit bull for which the restaurant is named, and a mix of antique prints and local photography on the walls.
The restaurant has three floors. The first level contains a dining room, a 15-stool bar and a glass-encased wine room. The second level has tables with white linen, a balcony overlooking the first floor and a private dining room that seats up to 10. The third (rooftop) floor, which is partially covered, has lounge seating, a bar with eight stools and heating to help extend seasonal use.
“Our signature entree is Moroccan duck breast,” Williams said. “Duck can be prepared in many different ways. For this dish, we use many spices along with honey, Japanese citrus and squeezed tangerine juice.” The signature appetizers are salmon tartar and beef Carpaccio, he said.
Menu Highlights
Appetizers include:
Beef Carpaccio. Peperonata, baby arugula and Himalayan pink salt
Kale and Arugula Salad. Glazed walnuts and white balsamic dressing
Cocktails include:
Elm City iced tea. High West Double Rye, Amaro Sibilla, Earl Grey tea, local honey and lemon
The Passion. Grey Goose L’Orange, Cointreau, white cranberry juice, passion fruit puree, Q Tonic and blackberry
The Basilic. B’Vine gin, fresh lime juice, muddled grapes, basil, and Q tonic
The Marguerite. Excellia Blanco, Sauternes, syrup, pineapple and lime
Entrées include:
Halibut. Black quinoa, smoky eggplant puree and pistachio walnut pistou
Scottish Salmon. Pan seared with braised savoy cabbage, butternut squash and lemon gremolata
The bar menu includes:
Apple Farm Angus Burger. Grilled onions, oven-roasted tomatoes, grainy mustard aioli with a choice of cheese
Winston Cheese Board. A trio of imported or local cheese selections served with spiced nuts, grapes and house-made quince jelly
Asian-inspired plates. Includes the crispy shrimp spring roll with cilantro, basil, Taiwanese cabbage and Thai sweet-chili remoulade
Desserts are made in-house and include Chai rice pudding, chocolate mousse cake and passion fruit Semifreddo.
A beverage program developed by General Manager Paul Neagu has draught and bottled beer and a 162-bottle wine list; 26 wines are offered by the glass. Neagu, previously with Sparks Steak House in New York City, selected wines from vineyards in France, Italy, Australia and California.
The son of a U.S. government contractor, Williams was born and raised in South Korea. He attended military base schools, traveled with his parents throughout Asia and at an early age acquired their appreciation of fine food.
“You might say I was born to be a food critic,” Williams said.
He departed South Korea in 1989 to study at Kenyon College in Gambier, Ohio and major in international studies. Following graduation, a friend told him about an “entry-level” kitchen job opening at an Italian restaurant in Westchester. Williams got the job and a year later was promoted to line cook, but didn’t stay for long. The restaurant’s chef departed to join another establishment and took Williams along with him.
In 1997, Williams decided to pursue additional schooling and enrolled as a pastry student at The French Culinary Institute in Manhattan. After graduation, positions followed at Oceana, DB Bistro, Mirezi and Park Avenue Café, where he worked under Chef Neil Murphy whom Williams credits as his mentor and inspiration.
In 2006, Williams joined The Perennial Chef, a café and catering company serving healthy and gourmet prepared foods, as partner/chef. The Perennial Chef closed in 2012.
Winston is open for dinner Tuesday through Thursday from 5 to 10 p.m., on Friday and Saturday from 5 to 11 p.m. and on Sunday from 5 to 9 p.m. It is closed on Mondays. Lunch and brunch service hours will be forthcoming. Ample parking is available in the back of the restaurant.
The restaurant is located at 130 E. Main Street in Mount Kisco. For reservations call 914-244-9780 or use www.OpenTable.com.
