Winston's Opens in Mount Kisco with Chef Michael Williams at the Helm

With a gastropub on the first floor, dining on the second and the only open-air rooftop bar and lounge in Mount Kisco, the new restaurant in on East Main Street is sure to attract customers who come to check it out and return to try more from the menu.

Winston Restaurant (named after the rescue bulldog owned by Executive Chef Michael Williams) is located at 130 East Main.

Its ribbon cutting ceremony was Oct. 10.

Williams is the former chef/partner of local favorite The Perennial Chef in Bedford Hills.

Guests can expect both familiar favorites and innovative new dishes. The 81-seat restaurant features three-levels, including the only open-air rooftop bar and lounge in Mount Kisco.

Here’s the full text of the restaurant’s press release:

Winston Restaurant has opened on East Main Street in downtown Mount Kisco bringing sophisticated yet approachable New American fare to Westchester County.

Executive Chef Michael Williams, formerly chef/partner of local favorite The Perennial Chef, helms the kitchen. Chef Williams turns out both familiar favorites and innovative new dishes, all elevated through high quality ingredients and refined execution.

Chef Williams, a graduate of the French Culinary Institute, spent his early years living and traveling throughout Asia and almost a decade working in some of New York City’s most acclaimed kitchens including Oceana, Mirezi, DB Bistro and Park Avenue Café.

Inspired by his international culinary experiences and Mount Kisco’s history of craftsmanship and hospitality, Williams’ menu showcases bright, balanced flavors and expert technique, incorporating local ingredients when available. To begin, guests may choose from starters such as Salmon Tartar with herbs, Gaufrette potatoes and lemon shallot dressing; Beef Carpaccio with peperonata, baby arugula and Himalayan pink salt; or Kale and Arugula Salad with glazed walnuts and white balsamic dressing.

Entrees include Moroccan Duck Breast with glazed citrus honey, spices, and duck jus; Halibut with black quinoa, smoky eggplant puree and pistachio walnut pistou; and Scottish Salmon, pan seared with braised savoy cabbage, butternut squash and lemon gremolata.

Rounding out the dinner menu, desserts are made in house and include Chai Rice Pudding, Chocolate Mousse Cake, and a Warm Pear Tart.

A menu of innovative bar bites is also available, featuring Chef Williams’ takes on “East-meets-West” offerings. From the “West Side,” guests can expect items like the Pork Belly BLT with herb aioli; Kobe Burger with oven roasted tomatoes, aged NY cheddar, caramelized onions and Pommery mustard; and the Classic Escargot with garlic butter. On the “East Side,” Chef Williams offers Asian-inspired plates such as the Crispy Shrimp Spring Roll with cilantro, basil, Taiwanese cabbage and Thai sweet-chili remoulade; Karaage Chicken with lemon miso dip; and Baby Back Ribs with Korean red pepper glaze and Asian coleslaw.

To complement the fare, Winston’s impressive beverage program, curated by General Manager Paul Neagu, boasts a 162-bottle wine list with 26 wines by the glass, as well as a number of handcrafted cocktails. A veteran of New York’s Sparks Steak House, Neagu has selected 89 bottles, both old and new world varietals, for Winston’s general wine list, and 73 bottles for Winston’s Library Reserve list, which includes exclusive and rare vintages from France, Italy, Australia and California. Winston’s signature cocktail list features options such as the Elm City Iced Tea with High West Double Rye, Amaro Sibilla, earl grey tea, local honey and lemon; the Passion with Grey Goose L’Orange, Cointreau, white cranberry juice, passion fruit puree, Q Tonic and blackberry; the Basilic with G’Vine Gin, fresh lime juice, muddled grapes and basil, and Q Tonic; and The Marguerite with Excellia Blanco, Sauternes, simple syrup, pineapple and lime.

Winston also offers dozens of draught and bottled beers.

The 81-seat restaurant, designed by award-winning firm Grandberg & Associates Architects, features three-levels including the only open-air rooftop bar and lounge in Mount Kisco. Architect Ira Grandberg, AIA and his team aimed to preserve the integrity of the original space giving it a sense of harmony and permanence. Like Winston’s food and beverage program, the design is all about detail and balance. Grandberg outfitted the space with steel, brick and wood detailing, as well as an atrium skylight that lends a feeling of comfort and warmth against Winston’s solid warehouse aesthetic.

Varied seating on each level allows for different experiences throughout the space: the first floor gastropub features a 15-seat bar where guests can enjoy their drink of choice or grab a quick bite to eat. A glass encased wine room anchors the back end of the dining room, and banquette seating is available along the perimeter. On the more intimate second floor, guests will find tables with white linen, a balcony that overlooks the first floor, and a private dining room that seats up to ten.

The third floor opens to Winston’s seasonal rooftop bar, offering guests a view of Mount Kisco’s horizon. Here, cozy lounge seating and a second full service bar allow for after work drinks or a dinner nightcap. Aside from the hanging portraits of Winston, Chef Williams’ pit bull rescue for whom the restaurant was named, a mix of antique prints and local photography adorn the walls.

Winston is located at 130 East Main Street in Mount Kisco, New York, a brief walk from the Metro North train station. The restaurant will be open for dinner Tuesday through Thursday from 5:00 pm to 10:00 pm, Friday and Saturday from 5:00 pm to 11:00 pm, and Sunday from 5:00 pm to 9:00 pm. The restaurant is closed on Mondays. Lunch and Brunch hours to come. Reservations are accepted, and walk-ins welcome. Ample parking is available in the back of the restaurant. For private events or general inquiries, contact info@winstonrestaurant.com. For more information, or to make a reservation, please call (914) 244-9780, or visit www.winstonrestaurant.com.

PHOTOS: Julie Ades Richter/JAR Photography