Respect for the freshest ingredients is the cornerstone of Wink’s
culinary philosophy. With seafood flown in daily from both coasts, and local
farmers providing seasonal produce, herbs, and cheese,Wink’s chefs focus
on complimenting and enhancing flavors, not over-manipulating or
disguising the integrity of the product. Clean lines of the dining room and
urban sophistication of the cuisine coupled with a “food friendly” wine list
and well-versed staff make dining at Wink a unique delight.
TOP 10 SAVORY DISHES
Virginia B. Wood
TOP 10 WINE EVENTS
TOP 10 SWEET DISHES
Virginia B. Wood
XL TOP FIFTY RESTAURANTS
Austin American Statesman
Mark Paul & Stewart Scruggs
Chef/Onwer Mark Paul
An alumnus of Peter Kump’s School for the Culinary Arts, Mark Paul has worked in many renowned restaurants, including The James Beard Foundation (New York), Le Cirque (New York), and Charlie Trotter’s (Chicago). After coming home to Austin in 1995, Mark has worked as Pastry Chef at Brio (Austin) and at Brio Vista (Austin). He is a member of the Board of Directors for The Hill Country Food and Wine Festival, a member of Slow Foods International, and a member of The James Beard Foundation.
Chef/Owner Stewart R.W. Scruggs
A native of Austin, Stewart Scruggs graduated from The Culinary Institute of America, in Hyde Park, New York, and has worked for The Four Seasons Hotel in New York City, and Stephan Pyles in Dallas. From 1991 to 1996, Scruggs was Chef / Co-Owner of Zoot Restaurant in Austin, garnering praise from The London Times to The Austin American Statesman. From 1999 to 2001, he was Executive Chef at Brio Vista in Austin. He is a member of the Board of Directors for The Hill Country Food and Wine Festival, and co-founder of The Red Ribbon Dinner Series benefiting AIDS Services of Austin.