Winona's
New American restaurant · Bedford-Stuyvesant ·
Natural wine bar & restaurant with seasonal dishes & terrace
Natural wine bar & restaurant with seasonal dishes & terrace
"Airy and adaptable by design, this Bed-Stuy spot put a spotlight on seasonal produce, poured an award-winning wine list, and served a standout Scotch egg. Opening in 2020 amid shifting regulations, it evolved from a daytime cafe to a front-of-house wine bar with a larger dining room in back and became known as a pop-up venue, a five-year run that winds down with a final service on December 20." - Bettina Makalintal
"Part stew, part summer salad, this dish tastes like a bountiful summer harvest in a bowl. And it’ll make you forget everything you thought you knew about burrata. The creamy, soft cheese mixes in with the bright red tomato purée, fresh basil, and crunchy sesame garlic croutons to create a refreshing chilled summer soup. We like to use the croutons to sop up as much of the thick and chunky tomato sauce as possible." - hannah albertine, nikko duren, carlo mantuano
"If you’d like a slightly more formal place than your stoop to sip orange wine outside, you should check out Winona’s. Starting at 5pm every day, this wine bar pours mostly natural and organic options on its heated sidewalk patio, along with a rotating weekly menu of dishes like fluke crudo, little gem salad, and arancini. Plus, unlike the other neighborhood wine bars you probably already have in rotation, Winona’s does coffee and pastries to-go during the day. And if you stop by on a Sunday or Monday night, there will probably be a pop-up dinner event hosted by Ediciones, Nuestra Mesa Cooperative BK, or some other local chef collaborative you will feel excited to know about." - nikko duren
"If the recent influx of vegetarian and vegan restaurants is any indication, big "rabbit food” energy is taking over the city. Next Monday, Chef Desiree Tuttle, formally of Achilles Heel, will be cooking a Mexican-inspired vegetarian dinner in an effort to promote the sustainability (and general deliciousness) of meatless cooking. 40% of the proceeds will go to Star Apple Farm, a Black-owned, quarter-acre farm in Lehigh Valley, PA. The farm is committed to providing healthy, locally grown produce and educational programs to Black, brown, and immigrant communities in Lehigh Valley. Make your reservations here." - neha talreja
"Two of the chefs who participated in Ursula’s queer pop-up series (Tony Ortiz and Zacarías González) recently started a month-long residency at Winona’s on the border of Bed-Stuy and Williamsburg. Their menu includes seasonal Mexican and Cuban food, as well as wine pairings from Amigxs - a collective of hospitality professionals working to fund emerging chefs. Follow Tony and Zacarias’s Ediciones Project for more updates on the residency, and make an indoor or outdoor reservation for the pop-up here." - hannah albertine