Instagram Story Save

This year is a special one for us at Win Son as we ring in our 10th anniversary in May… and we’ve been surrounded by inspiring friends!

In June, @alexkemp.cooks and @stayhungree from @myloup.phl joined us for a collaborative tasting menu at the restaurant and it was a blast.

@jonmchu and @goldhouseco celebrated @wickedmovie with an all star cast of characters in October. Jon charmingly pulled a reverse hospitality move and hosted everyone at Win Son like we were all guests at his family’s restaurant 🥹.

@ochinclovis @superfly.mob @ross__carolina @o.sarapulov joined us earlier in the month for dinner and to celebrate our friend’s wines, soon-to-be-released here in the states.

Andddd we’re extremely stoked to host @oralemilton Sunday 12/14 for another banger.

Milton shares some restaurant ‘family tree’ heritage with us as many of our crew met and overlapped while working at @craftedhospitality — now, Milton runs @essetaco while also bouncing around the 🐐 @enriqueolveraf restaurants supporting special events and new projects.As always, we couldn’t be more excited to work with good friends and cook good food.

Check out our link in bio to grab a seat for Sunday 12/14 dinner with our friend Milton.There will be mezcal and wine involved 😉

Thanks to @opentable for support with many of these events.

Big love to friends @kaicullen @christianflamio for putting this vid together for us.

Keep 👀 peeled as we continue to collaborate and create these experiences as we ring in 10 years of Win Son!

Pretty stoked on that line, TY @ericasimov for sharing what we’re doing.Well… hopefully people know where to get it now 🍷🍾🥂 and, always listen to @meganleehopkins

Fun times were had, fine wines were emptied, and delicious food was cooked @celladorawines a few weeks ago.

Made an asparagus tart last minute after seeing one on @fabianvhv IG that was very fun and did the ol’ quail dish that i now always associate with @alexkemp.cooks who spiked the jus with carrot ginger and lemon juice at a collab dinner with us at Win Son.love making jus and tweaking the sauce work.Ramps and cod were served with hollandaise à la @brian.girouard. Kept my wontons with morels ripping, and @gabbycambronero @daniellespence @s_patt3 set me up with everyone’s favorite dish: the dessert (yuzu curd, macerated Harry’s berries + strawberry plum powdered merengue).

Cooking at Megan’s is so fun because the kitchen’s small and you can do it by yourself if you balance playing it safe (with support of many people) and taking risks. Trying stuff out in a really controlled setting.Playing a keyboard of breaker switches and musical chairs with outlets.Soothing for the ADHD mind.

Always fun to cook at home in RVa and spend time with some of the best to ever do it @meganleehopkins and @santemf 💙🍷🍗

Fun times were had, fine wines were emptied, and delicious food was cooked @celladorawines a few weeks ago.

Made an asparagus tart last minute after seeing one on @fabianvhv IG that was very fun and did the ol’ quail dish that i now always associate with @alexkemp.cooks who spiked the jus with carrot ginger and lemon juice at a collab dinner with us at Win Son.love making jus and tweaking the sauce work.Ramps and cod were served with hollandaise à la @brian.girouard. Kept my wontons with morels ripping, and @gabbycambronero @daniellespence @s_patt3 set me up with everyone’s favorite dish: the dessert (yuzu curd, macerated Harry’s berries + strawberry plum powdered merengue).

Cooking at Megan’s is so fun because the kitchen’s small and you can do it by yourself if you balance playing it safe (with support of many people) and taking risks. Trying stuff out in a really controlled setting.Playing a keyboard of breaker switches and musical chairs with outlets.Soothing for the ADHD mind.

Always fun to cook at home in RVa and spend time with some of the best to ever do it @meganleehopkins and @santemf 💙🍷🍗

Fun times were had, fine wines were emptied, and delicious food was cooked @celladorawines a few weeks ago.

Made an asparagus tart last minute after seeing one on @fabianvhv IG that was very fun and did the ol’ quail dish that i now always associate with @alexkemp.cooks who spiked the jus with carrot ginger and lemon juice at a collab dinner with us at Win Son.love making jus and tweaking the sauce work.Ramps and cod were served with hollandaise à la @brian.girouard. Kept my wontons with morels ripping, and @gabbycambronero @daniellespence @s_patt3 set me up with everyone’s favorite dish: the dessert (yuzu curd, macerated Harry’s berries + strawberry plum powdered merengue).

Cooking at Megan’s is so fun because the kitchen’s small and you can do it by yourself if you balance playing it safe (with support of many people) and taking risks. Trying stuff out in a really controlled setting.Playing a keyboard of breaker switches and musical chairs with outlets.Soothing for the ADHD mind.

Always fun to cook at home in RVa and spend time with some of the best to ever do it @meganleehopkins and @santemf 💙🍷🍗

Fun times were had, fine wines were emptied, and delicious food was cooked @celladorawines a few weeks ago.

Made an asparagus tart last minute after seeing one on @fabianvhv IG that was very fun and did the ol’ quail dish that i now always associate with @alexkemp.cooks who spiked the jus with carrot ginger and lemon juice at a collab dinner with us at Win Son.love making jus and tweaking the sauce work.Ramps and cod were served with hollandaise à la @brian.girouard. Kept my wontons with morels ripping, and @gabbycambronero @daniellespence @s_patt3 set me up with everyone’s favorite dish: the dessert (yuzu curd, macerated Harry’s berries + strawberry plum powdered merengue).

Cooking at Megan’s is so fun because the kitchen’s small and you can do it by yourself if you balance playing it safe (with support of many people) and taking risks. Trying stuff out in a really controlled setting.Playing a keyboard of breaker switches and musical chairs with outlets.Soothing for the ADHD mind.

Always fun to cook at home in RVa and spend time with some of the best to ever do it @meganleehopkins and @santemf 💙🍷🍗

Fun times were had, fine wines were emptied, and delicious food was cooked @celladorawines a few weeks ago.

Made an asparagus tart last minute after seeing one on @fabianvhv IG that was very fun and did the ol’ quail dish that i now always associate with @alexkemp.cooks who spiked the jus with carrot ginger and lemon juice at a collab dinner with us at Win Son.love making jus and tweaking the sauce work.Ramps and cod were served with hollandaise à la @brian.girouard. Kept my wontons with morels ripping, and @gabbycambronero @daniellespence @s_patt3 set me up with everyone’s favorite dish: the dessert (yuzu curd, macerated Harry’s berries + strawberry plum powdered merengue).

Cooking at Megan’s is so fun because the kitchen’s small and you can do it by yourself if you balance playing it safe (with support of many people) and taking risks. Trying stuff out in a really controlled setting.Playing a keyboard of breaker switches and musical chairs with outlets.Soothing for the ADHD mind.

Always fun to cook at home in RVa and spend time with some of the best to ever do it @meganleehopkins and @santemf 💙🍷🍗

Fun times were had, fine wines were emptied, and delicious food was cooked @celladorawines a few weeks ago.

Made an asparagus tart last minute after seeing one on @fabianvhv IG that was very fun and did the ol’ quail dish that i now always associate with @alexkemp.cooks who spiked the jus with carrot ginger and lemon juice at a collab dinner with us at Win Son.love making jus and tweaking the sauce work.Ramps and cod were served with hollandaise à la @brian.girouard. Kept my wontons with morels ripping, and @gabbycambronero @daniellespence @s_patt3 set me up with everyone’s favorite dish: the dessert (yuzu curd, macerated Harry’s berries + strawberry plum powdered merengue).

Cooking at Megan’s is so fun because the kitchen’s small and you can do it by yourself if you balance playing it safe (with support of many people) and taking risks. Trying stuff out in a really controlled setting.Playing a keyboard of breaker switches and musical chairs with outlets.Soothing for the ADHD mind.

Always fun to cook at home in RVa and spend time with some of the best to ever do it @meganleehopkins and @santemf 💙🍷🍗

Fun times were had, fine wines were emptied, and delicious food was cooked @celladorawines a few weeks ago.

Made an asparagus tart last minute after seeing one on @fabianvhv IG that was very fun and did the ol’ quail dish that i now always associate with @alexkemp.cooks who spiked the jus with carrot ginger and lemon juice at a collab dinner with us at Win Son.love making jus and tweaking the sauce work.Ramps and cod were served with hollandaise à la @brian.girouard. Kept my wontons with morels ripping, and @gabbycambronero @daniellespence @s_patt3 set me up with everyone’s favorite dish: the dessert (yuzu curd, macerated Harry’s berries + strawberry plum powdered merengue).

Cooking at Megan’s is so fun because the kitchen’s small and you can do it by yourself if you balance playing it safe (with support of many people) and taking risks. Trying stuff out in a really controlled setting.Playing a keyboard of breaker switches and musical chairs with outlets.Soothing for the ADHD mind.

Always fun to cook at home in RVa and spend time with some of the best to ever do it @meganleehopkins and @santemf 💙🍷🍗

Beautiful salt bittern tofu by @lisa.cheng.smith with her @yunhaishop fermented black beans, foraged garlic
mustard + @starroutefarm radish.

Fun and impactful night collaborating with @lisachengsmurf @catskillsagrarianalliance @progressive_hedonist @starroutefarm @brian.girouard @calebcronan @gracecoltrin @therealkeanureeves

Very lucky to work with Lisa and Yun Hai!Thanks for organizing this!

Beautiful salt bittern tofu by @lisa.cheng.smith with her @yunhaishop fermented black beans, foraged garlic
mustard + @starroutefarm radish.

Fun and impactful night collaborating with @lisachengsmurf @catskillsagrarianalliance @progressive_hedonist @starroutefarm @brian.girouard @calebcronan @gracecoltrin @therealkeanureeves

Very lucky to work with Lisa and Yun Hai!Thanks for organizing this!

Beautiful salt bittern tofu by @lisa.cheng.smith with her @yunhaishop fermented black beans, foraged garlic
mustard + @starroutefarm radish.

Fun and impactful night collaborating with @lisachengsmurf @catskillsagrarianalliance @progressive_hedonist @starroutefarm @brian.girouard @calebcronan @gracecoltrin @therealkeanureeves

Very lucky to work with Lisa and Yun Hai!Thanks for organizing this!

Beautiful salt bittern tofu by @lisa.cheng.smith with her @yunhaishop fermented black beans, foraged garlic
mustard + @starroutefarm radish.

Fun and impactful night collaborating with @lisachengsmurf @catskillsagrarianalliance @progressive_hedonist @starroutefarm @brian.girouard @calebcronan @gracecoltrin @therealkeanureeves

Very lucky to work with Lisa and Yun Hai!Thanks for organizing this!

Beautiful salt bittern tofu by @lisa.cheng.smith with her @yunhaishop fermented black beans, foraged garlic
mustard + @starroutefarm radish.

Fun and impactful night collaborating with @lisachengsmurf @catskillsagrarianalliance @progressive_hedonist @starroutefarm @brian.girouard @calebcronan @gracecoltrin @therealkeanureeves

Very lucky to work with Lisa and Yun Hai!Thanks for organizing this!

Beautiful salt bittern tofu by @lisa.cheng.smith with her @yunhaishop fermented black beans, foraged garlic
mustard + @starroutefarm radish.

Fun and impactful night collaborating with @lisachengsmurf @catskillsagrarianalliance @progressive_hedonist @starroutefarm @brian.girouard @calebcronan @gracecoltrin @therealkeanureeves

Very lucky to work with Lisa and Yun Hai!Thanks for organizing this!

Great time cooking with my ol’ partner @daniellespence and our dude @therealkeanureeves at @kettltea office.

A real treat to pair some fun and focused Win Son style food with these amazing teas in the tranquil setting that is their office.Danielle’s desserts were out of control, the tea pairings were extremely innovative and special, and the guests were a pleasure to cook for.

Marcona almond milk with @oleologist EVO
Tuna with macerated beach mushrooms + firewood soy vinaigrette
Chicken wontons with morels + scallions
Fried soft shells with ramps + hollandaise
Seared foie + crab cake with glazed green garbanzos

Danielle’s desserts (she also helped me with each course above!):

Plum merengue with yuzu curd + Harry’s berries
Milk crunch donut 🫨

Teas:

Buckwheat Kombucha
Mugicha “beer”
Kagoshima Shincha (picked 7 days before arriving at kettl)
Gyokuro
Saitama Oolong
yuzu Houjicha

Shout to @baisao_llc and the team for hosting and to @cat.annn for the photos.

Great time cooking with my ol’ partner @daniellespence and our dude @therealkeanureeves at @kettltea office.

A real treat to pair some fun and focused Win Son style food with these amazing teas in the tranquil setting that is their office.Danielle’s desserts were out of control, the tea pairings were extremely innovative and special, and the guests were a pleasure to cook for.

Marcona almond milk with @oleologist EVO
Tuna with macerated beach mushrooms + firewood soy vinaigrette
Chicken wontons with morels + scallions
Fried soft shells with ramps + hollandaise
Seared foie + crab cake with glazed green garbanzos

Danielle’s desserts (she also helped me with each course above!):

Plum merengue with yuzu curd + Harry’s berries
Milk crunch donut 🫨

Teas:

Buckwheat Kombucha
Mugicha “beer”
Kagoshima Shincha (picked 7 days before arriving at kettl)
Gyokuro
Saitama Oolong
yuzu Houjicha

Shout to @baisao_llc and the team for hosting and to @cat.annn for the photos.

Great time cooking with my ol’ partner @daniellespence and our dude @therealkeanureeves at @kettltea office.

A real treat to pair some fun and focused Win Son style food with these amazing teas in the tranquil setting that is their office.Danielle’s desserts were out of control, the tea pairings were extremely innovative and special, and the guests were a pleasure to cook for.

Marcona almond milk with @oleologist EVO
Tuna with macerated beach mushrooms + firewood soy vinaigrette
Chicken wontons with morels + scallions
Fried soft shells with ramps + hollandaise
Seared foie + crab cake with glazed green garbanzos

Danielle’s desserts (she also helped me with each course above!):

Plum merengue with yuzu curd + Harry’s berries
Milk crunch donut 🫨

Teas:

Buckwheat Kombucha
Mugicha “beer”
Kagoshima Shincha (picked 7 days before arriving at kettl)
Gyokuro
Saitama Oolong
yuzu Houjicha

Shout to @baisao_llc and the team for hosting and to @cat.annn for the photos.

Great time cooking with my ol’ partner @daniellespence and our dude @therealkeanureeves at @kettltea office.

A real treat to pair some fun and focused Win Son style food with these amazing teas in the tranquil setting that is their office.Danielle’s desserts were out of control, the tea pairings were extremely innovative and special, and the guests were a pleasure to cook for.

Marcona almond milk with @oleologist EVO
Tuna with macerated beach mushrooms + firewood soy vinaigrette
Chicken wontons with morels + scallions
Fried soft shells with ramps + hollandaise
Seared foie + crab cake with glazed green garbanzos

Danielle’s desserts (she also helped me with each course above!):

Plum merengue with yuzu curd + Harry’s berries
Milk crunch donut 🫨

Teas:

Buckwheat Kombucha
Mugicha “beer”
Kagoshima Shincha (picked 7 days before arriving at kettl)
Gyokuro
Saitama Oolong
yuzu Houjicha

Shout to @baisao_llc and the team for hosting and to @cat.annn for the photos.

Great time cooking with my ol’ partner @daniellespence and our dude @therealkeanureeves at @kettltea office.

A real treat to pair some fun and focused Win Son style food with these amazing teas in the tranquil setting that is their office.Danielle’s desserts were out of control, the tea pairings were extremely innovative and special, and the guests were a pleasure to cook for.

Marcona almond milk with @oleologist EVO
Tuna with macerated beach mushrooms + firewood soy vinaigrette
Chicken wontons with morels + scallions
Fried soft shells with ramps + hollandaise
Seared foie + crab cake with glazed green garbanzos

Danielle’s desserts (she also helped me with each course above!):

Plum merengue with yuzu curd + Harry’s berries
Milk crunch donut 🫨

Teas:

Buckwheat Kombucha
Mugicha “beer”
Kagoshima Shincha (picked 7 days before arriving at kettl)
Gyokuro
Saitama Oolong
yuzu Houjicha

Shout to @baisao_llc and the team for hosting and to @cat.annn for the photos.

Great time cooking with my ol’ partner @daniellespence and our dude @therealkeanureeves at @kettltea office.

A real treat to pair some fun and focused Win Son style food with these amazing teas in the tranquil setting that is their office.Danielle’s desserts were out of control, the tea pairings were extremely innovative and special, and the guests were a pleasure to cook for.

Marcona almond milk with @oleologist EVO
Tuna with macerated beach mushrooms + firewood soy vinaigrette
Chicken wontons with morels + scallions
Fried soft shells with ramps + hollandaise
Seared foie + crab cake with glazed green garbanzos

Danielle’s desserts (she also helped me with each course above!):

Plum merengue with yuzu curd + Harry’s berries
Milk crunch donut 🫨

Teas:

Buckwheat Kombucha
Mugicha “beer”
Kagoshima Shincha (picked 7 days before arriving at kettl)
Gyokuro
Saitama Oolong
yuzu Houjicha

Shout to @baisao_llc and the team for hosting and to @cat.annn for the photos.

Great time cooking with my ol’ partner @daniellespence and our dude @therealkeanureeves at @kettltea office.

A real treat to pair some fun and focused Win Son style food with these amazing teas in the tranquil setting that is their office.Danielle’s desserts were out of control, the tea pairings were extremely innovative and special, and the guests were a pleasure to cook for.

Marcona almond milk with @oleologist EVO
Tuna with macerated beach mushrooms + firewood soy vinaigrette
Chicken wontons with morels + scallions
Fried soft shells with ramps + hollandaise
Seared foie + crab cake with glazed green garbanzos

Danielle’s desserts (she also helped me with each course above!):

Plum merengue with yuzu curd + Harry’s berries
Milk crunch donut 🫨

Teas:

Buckwheat Kombucha
Mugicha “beer”
Kagoshima Shincha (picked 7 days before arriving at kettl)
Gyokuro
Saitama Oolong
yuzu Houjicha

Shout to @baisao_llc and the team for hosting and to @cat.annn for the photos.

My favorite weekend of the year is approaching—on May 1+2 Jules Dressner and Trigg Brown come to town!! Longtime friends and the best people to drink, eat and laugh with.

*UPDATE: Dinner is sold out! We do have a waitlist.* And that means it’s time for our Third Pair Off Dinner!Five Courses by Trigg Brown, Two pairings for each course chosen by Jules and Megan from Louis/Dressner Selections. Poured as a double blind (you don’t know what wine or which of us chose it.) And a vote at the end of each course to decide who paired better.It’s always a blast—lots of laughs, delicious food and amazing wines. (Jules is currently trailing Megan 2-nil but we all have high hopes for Jules’ showing this year.) $145/person.

The fun doesn’t stop there—Saturday night is Movie Night!! This year Jules’ has selected Drop Zone (1994), if you aren’t already aware of this movie, think Point Break but with Skydiving and Wesley Snipes 💥 What more do you need to know?! Actually, it gets even better, @dangerpiepizza is going to be here, cooking some tasty pies! Along with some of our salads and some crunchy movie snacks! Oh, and the best part—Jules, Trigg and I raid the shelves and cellar and open up all of the best bottles, that we can’t wait to share with you!Event starts at 7pm with food + wine and the movie starts around 8pm. $70/person.

Spaces limited. Text 804-709-5216 to reserve. (Unfortunately, we cannot accommodate for allergies/dietary restrictions for this dinner.)

My favorite weekend of the year is approaching—on May 1+2 Jules Dressner and Trigg Brown come to town!! Longtime friends and the best people to drink, eat and laugh with.

*UPDATE: Dinner is sold out! We do have a waitlist.* And that means it’s time for our Third Pair Off Dinner!Five Courses by Trigg Brown, Two pairings for each course chosen by Jules and Megan from Louis/Dressner Selections. Poured as a double blind (you don’t know what wine or which of us chose it.) And a vote at the end of each course to decide who paired better.It’s always a blast—lots of laughs, delicious food and amazing wines. (Jules is currently trailing Megan 2-nil but we all have high hopes for Jules’ showing this year.) $145/person.

The fun doesn’t stop there—Saturday night is Movie Night!! This year Jules’ has selected Drop Zone (1994), if you aren’t already aware of this movie, think Point Break but with Skydiving and Wesley Snipes 💥 What more do you need to know?! Actually, it gets even better, @dangerpiepizza is going to be here, cooking some tasty pies! Along with some of our salads and some crunchy movie snacks! Oh, and the best part—Jules, Trigg and I raid the shelves and cellar and open up all of the best bottles, that we can’t wait to share with you!Event starts at 7pm with food + wine and the movie starts around 8pm. $70/person.

Spaces limited. Text 804-709-5216 to reserve. (Unfortunately, we cannot accommodate for allergies/dietary restrictions for this dinner.)

Family time in the newly warm weather w @pattyybrown and the kids (and the dogs). nothin better ❤️‍🔥

Family time in the newly warm weather w @pattyybrown and the kids (and the dogs). nothin better ❤️‍🔥

Family time in the newly warm weather w @pattyybrown and the kids (and the dogs). nothin better ❤️‍🔥

Family time in the newly warm weather w @pattyybrown and the kids (and the dogs). nothin better ❤️‍🔥

Most underrated bakery item maybe?

Big year for Juhee! @zendaya was so kind to make time for a photo 🙏🥹

3 cup tuna tataki. @minghpu from @tanalouisville did a 3 cup tuna tartare @winsonbrooklyn a couple months ago and it was awesome.

I had probably mistakenly associated Taiwanese 3 cup preparations with classics like chicken or squid but the raw tuna application was cool.

Also @ericwbolyard already had a tataki on his menu with really nice tuna from @aquabestnyc (🐐) so it was fun to twist it up and riff on both Ming’s and Eric’s dishes.

Made a 3 cup vinaigrette and served the tuna with fried scallions, Serrano chilis + macerated beach mushrooms.Made a few other things from the restaurant and served the xianbing with torched raclette and a fried egg over ginger-carrot brown chicken jus, which was something I’ve been wanting to do for a minute but needed a wine bar snack format to make it happen.

Had a blast cooking with Eric and tasting the wines @lacompagniecentrestreet — thanks for having me and treating me like fam.Eric and i met in 2019 thanks to @starchefs and @will_blunt (our class was rad).

Thanks @nycbuddhaeats for the cool photo 🙏🫡

Trigg Brown, Chef and co-founder of Win Son and Win Son Bakery, joins us for another Chef Mixtape.

#compagnienyc #lacompagniecentrestreet #winebar #chefmixtape #nycevents

Fam bam

Fam bam

Fam bam

Fam bam

Fam bam

Fam bam

Fam bam

Fam bam

Fam bam

Fam bam

Fam bam

Fam bam

Fam bam

Fam bam

Fam bam

Fam bam

Fam bam

Fam bam

Fam bam

Fam bam