Wink

Wink Restaurant stresses the innovative use of the freshest ingredients. Seafood is flown in daily from both the east and west coasts, local farmers supply produce, herbs, and cheeses, and small local purveyors are constantly on the lookout for fresh, new product.
Respect for these ingredients is the cornerstone of the Wink culinary philosophy. The cook's mandate is to draw out, compliment, and enhance the natural flavors, not to over-manipulate and disguise the natural beauty of the product. The goal is achieved by using sauces based on fresh vegetable purees and essences, infused oils, and light stock emulsifications.
This philosophy carries through to the dessert menu. Each plate is designed to compliment specific ingredient choices, from fresh local chevre to unique Venezuelan chocolate with a heavy emphasis on the freshest seasonal produce.
Executive chef: Stewart Scruggs & Mark Paul
Dining Style: Casual Elegant
Parking: Private Lot