Winona’s, a modern European café and natural wine bar, opens in Williamsburg on November 12th. Owned by husband and wife team, Executive Chef Cressida Greening and Emir Dupeyron, Winona's draws its inspiration from Chef Greening’s British roots. The concept highlights breakfast and lunch in the café while transforming into a wine bar at night. They also plan to launch The Back Room at Winona’s in December, which will feature a prix fixe dining menu.
Executive Chef Cressida Greening was born in England and began her culinary career at the Institute of Culinary Education. Once she graduated, she spent a short stint at The Breslin before creating her own catering company, Greening’s Fine Food. She also hosted small supper clubs at her loft, which serves as the inspiration behind the Winona’s concept. Soon after she met her husband Emir Dupeyron, a hospitality vet who previously owned Café Condesa in the West Village. Their aim at Winona’s is to create a home away from home, placing a supreme emphasis on carefully selected, locally-sourced ingredients.
The Café breakfast menu will include Smoked Salmon Tartine with smoked whitefish spread, pickled beets, scallion crème fraiche and everything bagel spice on rye bread; and Brioche Toast with whipped ricotta, almond butter, grape jam and crushed peanuts. While at lunch diners will discover Lamb Meatballs with harissa tomato sauce, feta, labne and cilantro, served with grilled flatbread; Mortadella Sandwich with provolone, cornichons and frisée on focaccia; and Rigatoni with Slow-Cooked Sausage Ragu.
At night, Winona’s transforms into a wine bar with small plates including Chicken Liver Pâté served with pickled red onion and grilled bread; Tortilla Española with piquillo pepper aioli; and Lamb Belly Fritters with mint yogurt and Aleppo dust. Guests can pair any of these selections with Chef Greening’s expertly crafted wine list, including natural and biodynamic wines from small producers like Occhipinti, Cellar Frisach, Meinlang and La Stoppa, among others.
Cocktails are also available by Leanne Favre (Cover Club and winner of the High River Sauces Booze & Infuse Cocktail Competition and United States Bartenders’ Guild (USBG) World Class competition). Selections include the Olive Branch Martini with olive oil fat-washed gin, vermut blanco, Castelvetrano olive and lemon oils.
The interior by Moe Gabr, of GABR Design, features an art deco style café/wine bar with wood banquette seating and burgundy chairs. A long hallway leads to a mirrored door to reveal Winona’s dining room (set to open in December). The dining room, which will have greenery showcased throughout, will feature high ceilings and skylights with an open kitchen and opposite facing cocktail/wine bar. >>