Order this... Jumbo shrimp over jalapeno cheddar polenta
Winfield’s has been redecorated. Its new nautical atmosphere made it the perfect place to enjoy the very tasty grilled jumbo shrimp over jalapeno cheddar polenta that were prepared by Chef Berke Marye and his team. The chimichurri sauce over the grilled shrimp is Chef Marye’s own recipe and includes cilantro, vinegar, garlic and carrots. When asked what wines he recommended with the dish, he suggested a pinot noir for the red and a Grüner Veltliner for the white.
The new interior design of the restaurant includes new tabletops and chairs in the main dining room, a new, long, extremely comfortable dining banquette with small tables, high top chairs in the bar, and new lighting throughout that was done by the Kiley family, which owns and manages the restaurant. Small things can make a difference, and one design component that we found particularly appealing was the anchor shaped purse hooks under the bar!
Chef Marye, who hails from Houston, Texas, is not only a self-taught chef, but he is also a self-taught painter and guitar player. He comes from a big food family and remembers his early culinary beginnings in his grandmother’s kitchen. As he so well put it, he “learned to cook on his feet” and has worked in kitchens for 30 years. Today Chef Marye has three sous chefs working with him — Shawn Cosgrove, Bryan Marin and T.C. Octigan — and they are all equally responsible for production in the kitchen.
Our interview ended with the question: “What is your favorite food?” And Chef Marye’s answer was “potatoes au gratin,” which he likes served with filet. — Ruth Perfido and Becky Ballard
Winfield’s is located on Corn Neck Road, next to The Yellow Kittens, and is open for dinner seven days a week from 6 to 10 p.m.