The Winslow Announces Grand Opening in the East Village


The Winslow, a U.K-inspired modern gin joint and eatery, announced its highly anticipated debut in Manhattan’s East Village. Offering a fresh take on traditional cocktails and British cuisine, along with inventive ingredient methodologies, The Winslow brings an updated public house experience to the neighborhood.

Under the direction of world-class bartender Dominic Venegas of the NoMad, The Winslow’s beverage program reigns superior – delivering over 20 thoughtfully curated and distinct varieties of British and Old World/New World beers on tap, alongside expansive global wine and spirits offerings with an emphasis on scarce gins from cultures around the world. Featuring both contemporary and classic refreshments, the menu boasts an eclectic gin list including London Dry, Old Tom, modern, regional, and seasonal styles. In addition to the array of specialty drinks, rotating gin cocktails infused with unexpected additives such as botanicals, citrus, and spice are available. Locally sourced, progressive ingredient pairings revamp favorites like the Gin and Tonic, and the Martinez, made with Old Tom Gin, sweet vermouth, and maraschino bitters. Furthermore, the menu will introduce forward-thinking options including the Brooklyn Gin, which elegantly incorporates citrus, mellow juniper, and rosemary, and Beefeater 24 Gin, featuring almonds, grapefruit peel, and green tea. With house infusions, barrel aging, and inventive garnishes, Venegas’ techniques and wide breadth of creativity will position The Winslow at the forefront of the city’s cocktail culture.

Exhibiting dynamic offerings, The Winslow is a one-of-a-kind drinkery that delivers a refreshing and modern take on traditional fare from across the pond. Accomplished executive chef Luis Ulloa adds 20 years of experience to the kitchen with a resume that includes a degree from Le Cordon Bleu Paris and culinary training at Jean-Georges’ Market in Paris, followed by a sous chef role at Aqua and a chef position at Michael Mina in San Francisco. Using his knowledge of international cuisines, Ulloa’s menu is comprised of British culinary traditions reimagined with flavors from around the globe, some of which boast subtle flavors of mint, citrus and walnut. Bar snacks include pickled half sours and horseradish beets, small pots of smoked local bluefish, Scotch egg, cheese boards of Shropshire blue and Tickler English cheddar, and the signature Three Little Pigs charcuterie with country ham, guanciale and pork banger. Small plates like chilled cucumber soup with jumbo lump crab, lamb carpaccio with mache and Meyer lemon, and grilled baby octopus with fingerling potatoes and salsa verde are also offered. Entrées are comprised of traditional plates such as roasted organic half chicken and fish and chips, along with seasonal offerings like grilled red snapper with dill beurre blanc and bacon-wrapped quail with foie gras. Satisfying sides of Yukon mash, mushy peas and seasonal vegetables serve as accompaniments to the main dishes. A stand-alone crumpet menu boasts both sweet and savory fillings, including lemon curd, smoked salmon, and duck confit.

“As executive chef, it’s my job to transport people to places of warmth, comfort, and great memories,” says Ulloa. “Fortunately, when The Winslow’s partners approached me to develop their menu, it was easy to be inspired by their concept of a new age public house and the storied background behind the idea. The menu that resulted truly captures my excitement to contribute to this very special place.”

Rooted in Brtish influence, the venue’s 2,500 square foot open layout is designed as a “home away from home” for patrons, featuring a large street-facing window, HD TVs that recede behind sleek chalkboards, an immense 20 ft. chalk white concrete bar top, and herringbone floors. Showcasing a balance of historic charm with elements of fresh industrial decorum, the eatery is chock full of character. Communal seating, distressed walls, and contemporary lighting fixtures fill the interior, along with a secondary bar embellished with fumed oak and blackened steel. A separate private dining area provides additional nightly seating and doubles as a special event space.

“Inspiration for The Winslow drew from the memories of our spirited native countries of England and Ireland, as well as our home in New York,” says partner Aidan Fogarty. “We wanted to create a symbolic venue with a unique appeal that customers hadn’t seen before – a public house reminiscent of those across the pond, but with a fresh stateside twist.”


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