"Wink first opened in 2001, back when Austin was still considered a weird little college town. They decided to do fine dining at a time when the concept probably seemed as foreign to the city's culture as closed-toe shoes and taking a Lyft. Showing up for a meal here feels like stepping into another era. The hallway walls are decorated with old accolades and articles, and the local farm-to-table ethos lives on in the dishes. But while Wink has sat by quietly as trends come and go, its menu feels trapped in time even as its prices outpace the average cost of upscale dining in Austin. The Downtown spot has two halves. One is a cozy wine bar with dark wooden floors, framed photos on the walls, and a buzzy, intimate feel. Across the outdoor breezeway is a bigger dining area that feels like an entirely different restaurant—the tablecloths are white, and the entire room is various shades of beige. If you’re here for a special occasion, that’s where you’ll want to be. This is one of the pricier tasting menus in town, and it’ll help you feel like you’re getting your money’s worth. Otherwise, the best way to experience Wink is to grab a seat on the bar side. You’ll have access to the tasting menu and the à la carte options that change daily, plus a few more casual bar bites. Food Rundown Tasting Menu Wink’s tasting menu feels less like a curated experience and more like a random selection of five items plucked off the daily rotating menu. It usually starts with a crudo or sashimi, then moves through a few more small plates before culminating in a trio of desserts. And any of the courses can be swapped out for comparable items from the menu. Portions are light—if you’re hungry, you’ll want to opt for the seven-course meal or hit P. Terry’s after. photo credit: Nicolai McCrary Cobia Sashimi The fish is served with a wasabi aioli that adds a nice kick, but it could use a bit more salt or citrus to make the cobia pop more. photo credit: Nicolai McCrary Scallops With Matsutake Our scallops had a great sear, and they were served with mushrooms, Japanese eggplant, beet greens, and cranberry chutney. Everything works well individually, but less so together. photo credit: Nicolai McCrary Duck Breast On Scallion The meat is cooked perfectly, and the pickled turnip greens add a bit of brightness to the dish. This is one of our favorite entrees. photo credit: Nicolai McCrary Lamb Rack With Foie Butter Our lamb was cooked to a nice medium finish, but came topped with a dollop of foie butter that dominated the plate. Unless you’re a big fan of very liver-y tasting foie gras, skip this. photo credit: Nicolai McCrary Dessert Trio The one thing on Wink’s menu that has never changed is the dessert. It’s the guaranteed finisher on the tasting menu, but it’s also available à la carte if you just feel like popping in for a sweet bite. The trio has flourless chocolate cake, a mini vanilla crème brûlée, and tart lemon curd with meringues. It’s a nice way to end the meal, and probably worth its own visit to pair with a glass of sauternes at the bar." - Nicolai McCrary
