Chef Greg Bastien goes over the breakfast, lunch, and dinner menus at his forthcoming Ukrainian Village place.
By Penny Pollack and Graham Meyer
Published Sept. 3, 2013
A forthcoming 60-seater along Augusta Boulevard in Ukrainian Village, The Winchester(1001 N. Winchester Ave., no phone yet) represents the first head-chef gig for Greg Bastien (Avec, Perennial, Tavernita). He told us about the Winchester’s plan to serve breakfast, lunch, and dinner.
• Breakfast: “It’s going to be very café style,” Bastien says. “Counter[-service] pastries, some made in-house, some sourced. Charcuterie will probably come from West Loop Salumi. Tarts, quiches, things like that, oatmeal granola. Local coffee, local pastry, local breads.”
• Lunch: “Soups, antipasti sort of things. Marinated kale, quinoa, and radish, for instance,” he says. “I think we will do a crudités side, as opposed to chips. No matter who you are and what your lifestyle is, you will find something to enjoy—rich and fatty, bright and green, meatloaf, pasta.”
• Dinner: “Initially the lunch and dinner menus will be pretty much the same,” he says. “We’ll start [diverging] by doing a rotating seasonal menu, and work our way up to a prix fixe, which could also be ordered à la carte. Dinner will eventually be eight or nine more items and a little more adventurous.”
Bastien’s bastion is scheduled to open toward the end of October.