Josh Lewin’s Bread & Salt Begins its Wink & Nod Tenure
Chef Josh Lewin begins his tenure at Wink & Nod starting in September. Photo courtesy of Josh Lewin/Facebook.
Chef Joshua Lewin’s Bread & Salt Hospitality officially takes over for Whisk at the South End’s Wink & Nod starting on September 1. Called Bread & Salt at Wink & Nod, the collaboration is the first in the bar’s new rotating culinary incubator program, designed to support local food pop-ups with a six-month brick-and-mortar home.
Lewin left his post as executive chef of Beacon Hill Bistro back in May to focus on his Bread & Salt Hospitality concept with partner Katrina Jazayeri of Belly Wine Bar. Before signing on with Boston Nightlife Ventures, the group behind Wink & Nod, Lewin spent the intervening months traveling from Southeast Asia to South America, returning with recipes and techniques that have helped shape his global vision. His debut menu at Wink & Nod combines the best local ingredients available with flavors from the Middle East, Africa, India, and the American South.
Bread & Salt will offer an à la carte menu of shareable plates as well as five-, seven-, and nine-course tasting menu options served in the lounge. The à la carte bar menu is divided categories such as charcuterie, starters and small plates, entrées, shareable sides.
Lewin’s charcuterie menu will feature both raw and preserved preparations like Pat Woodbury’s Oysters with horseradish granita, a cured Mangalitsa Pork, and spiced tea salmon with beetroot. Small plates range from a lobster curry soup with spiced corn broth and pork rinds to salads such as his grilled niçoise with squid, picholine olive, and lemon vinaigrette. Larger entrées include a 10 ounce sirloin steak with anchovy sauce and bone marrow croquette; and tagliatelle with wild mushrooms and curry leaf.
Lewin will also offer a South End Night Market Menu in collaboration with Wink & Nod’s ongoing Industry Tiki Night program. Inspired by the late night food markets of Southeast Asia, the menu will feature a rotating selection of snacks, soups, small plates, and sweets. Highlights from the first menu, served on September 1, will include popcorn with mustard oil, crispy chickpeas, and curry leaf; saffron rolls with lobster butter; a fish head curry; charred beef tartare with oyster-cumin aioli; and coconut bebinca (a traditional Goan pudding) with pistachio, curried caramel, and ice cream.
Kate Holowchik, formerly of JM Curley, takes over as pastry chef and will oversee the bread and dessert programs. Breads, which will be baked fresh in-house every day, will also include gluten-free options. Dessert will feature a variety of house-spun ice creams and sorbets and a cheese board, most of which will be sourced from American producers. Check out the menu below:
3 Appleton St., Boston; 617-482-0117 or winkandnod.com.
