Winfield’s: Bright, airy... and delicious
I thought of the jingle from an old Cover Girl commercial when I walked into Winfield’s: “Easy, breezy, beautiful.”
The dining room has half its tables and lovely vintage sails are hung between each seating area to separate diners from one another. Plexiglass partitions demarcate areas of the bar seating and while all the high tops are gone from that area, the corner booths also sport sail dividers to keep everyone comfortable without feeling closed in. The rest of Winfield’s seating is scattered in the large room that in “before” times was the Yellow Kittens Tavern. The space is open, airy and surprisingly bright — it’s almost like eating outside but with a room and some walls, lots of windows and a great breeze. A big chalkboard has the specials written in colored chalk and the tables are a good distance from one another so you feel that your space is your own. Laminated menus are issued to every diner and everything on it can be ordered to go, right down to their famous whole roasted garlic head with shredded parmesan and olive oil that accompanies the complementary bread with your entrée.
Berke Marye has been the head chef at Winfield’s for 11 years now, and like all good chefs he knows how to be flexible when things go awry.
Covid dropped a big question mark over the island in early spring —what would the season be like? Would people come? Would they feel comfortable eating inside? He decided to take his menu and instead of adding new items, he created a “best of” set of offerings that would satisfy long-time and new customers alike.
Bourbon Brined Pork Chop, Lobster Mac and Cheese, Grilled Filet of Beef, Roasted Cod, Grilled Atlantic Swordfish, Wild Mushroom Ravioli and Organic Roasted Half-Chicken will feel like home if you’ve been here before, and Chef Marye runs specials almost every night if you’re looking for something new. Lately he’s featured a Bacon-Wrapped Quail stuffed with jalapeños and cheddar topped with an orange marmalade gastrique.
We brought home Winfield’s Salad, a plate of fresh mixed greens, creamy house-made herb goat cheese, roasted pistachios, dried cherries and a light house-made sherry vinaigrette. Our salad included what my son pronounced as “perfect” tenderloin. A nice peppery crust, cooked medium rare and fork tender, each mouthful was delicious and satisfying.
Reservations are suggested for the two dining areas. If you decide to take-out, it’s recommended that you call early as they do the majority of their take-away business between 6 and 7 p.m. Winfield’s has a great wine list, and you’ll get 25 percent off any bottle of wine you add to your to-go order. Treat yourself to their delicious cheese plate that includes Moody Bleu, St. Andrea Brie and Manchego with homemade bacon jam for dessert and enjoy fine dining in the setting of your choosing.
I’ll leave you with Chef Marye’s parting words: “Tell everyone I said ‘hi’ — and come on in and enjoy your dinner!’”
Call (401) 466-5856 after 5 p.m. for reservations or visit winfieldsbi.com