After months of construction on their new project, the talented team of Aidan Fogarty, Mark Tafoya, and Jeff Winslow can finally see their vision come to light at The Winslow, a new venue done up in the style of a classic British public house. Located in New York’s East Village, The Winslow’s space is clean and upscale, with decorative wood floor panels accented by small, white tiles around the bar and a few other small areas, and a mix of high-top and regular-sized tables that work equally great for raucous happy hour groups and intimate dining affairs.
The 20-foot, alabaster-hued bar upfront boasts an enormous selection of Old- and New-World British beers on tap along with plenty of wines and spirits, but when it all boils down, this is a spot known for gin. The men involved in conceptualizing this joint all have backgrounds in bartending, so you know you’re in for a treat when it comes to cocktails and booze choices. Indulge in an array of gin-and-tonics that feature all the styles of the juniper-derived drink, expertly mixed with the ideal amount of liquor, house-infused mixers (with botanicals like bee pollen, cucumber, and lavender) and garnishes so you get to experience the subtle flavors just as the distillers intended. Or, let mixologist Dominic Venegas (part of a James Beard Award-nominated team) work his magic in creating you the perfect elixir of inebriation, such as the potent "Stallion," mixed from top-shelf gin, Barolo Chinato (a fortified, aromatized wine from northern Italy), Curacao, and bitters.
Chef Luis Ulloa adds another touch of class to this busy area that’s more known for quick bites and dive bars than the caliber of culinary creativity he puts forth. You might not consider British cuisine to be that creative, but Ulloa busts out all kinds of explosive flavors to complement the concoctions produced by the bar. Start with a sampling of pickles, from horseradish beets and hot-and-sour baby vegetables to curried cauliflower, and then sink your teeth into pillowy crumpets topped with house-smoked salmon, braised Moroccan lamb, or duck confit. There’s also house-made charcuterie, cheese plates, and mason jars stuffed with delectable offerings like a Scotch egg, chicken liver foie gras, and oceanic smoked local bluefish salad (served with charred crostini — yum!). Larger plates include British staples such as fish and chips, steak and kidney pie, and bacon-wrapped quail, and are perfect for sharing.
For more information on location, menu, and special events, check out The Winslow’s webpage.