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A Savvy Take on the Chicken Dinner at Winner, in Park Slope | The New Yorker
"Winner was designed to be a neighborhood boulangerie and rotisserie, modelled after the type of establishments that Eddy, who was born in New York and split his childhood between Nicaragua and East Harlem, had come to love during the years he spent in Paris, cooking at the chef Daniel Rose’s renowned restaurant Spring. In Eddy’s vision, locals could grab croissants and coffee on their way to the subway in the morning, and baguettes and spit-roasted chickens on the walk home." - Hannah Goldfield
Photograph by Justin J. Wee for The New Yorker
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