This Contributor
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This Contributor's Stats
 
  • Review Count
    1
  • Helpfulness Votes
    0
  • First Review
    October 20, 2014
  • Last Review
    October 20, 2014
  • Featured Reviews
    0
  • Average Rating
    3
 
 
This Contributor's Reviews
 
Wink & Nod operates a rotating kitchen where every 6 months, we invite a new restaurant group to run our kitchen and experiment with dishes as bold and creative as our cocktails. With this program, Wink & Nod hopes to contribute to the development of up-and-coming Chefs by providing them with a restaurant platform in which to operate and showcase their talent.<br /><br />Currently:<br />Bread & Salt at Wink & Nod by Chef Joshua Lewin. <br />Chef Lewin's innovative takes on globally inspired cuisine aims to give our guests creative bar snacks, exciting appetizers, and unique dishes like Bread & Salt's signature hand rolled pasta with foraged mushrooms, curry leaf oil and heirloom basils. <br /><br />www.breadandsalthospitality.com<br />
 
Overall rating 
3 / 5
(Good) 3 / 5
Interesting Concept that falls flat
OpenTable Diner Since
Dined on 10/18/2014
 2010
Dined on 10/18/2014
 2010
Food 
3 / 5
(Good) 3 / 5
Service 
4 / 5
(Very Good) 4 / 5
Ambiance 
4 / 5
(Very Good) 4 / 5
Noise Level
Energetic
Energetic
"The idea that wink&nod is an incubator of sorts for different kitchens (on a 6 month rotations) is interesting and commendable however the food (on this rotation) just wasn't up to the same level as the drinks and service. The entree portion for the chicken was just slightly larger than what one would expect for an appetizer (if you order an entree you need to order some sides too but that was not communicated to us) the pasta was about the correct size but it was all stuck together in a ball. Some of the flavors were spot on (lobster curry) others were limp (mushroom consommé) and they were already out of several dishes by 8:00. Go for the drinks and a snack but don't waste your time on an actual meal."
Dined on 10/18/2014
 2010
Special Features: vibrant bar scene
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