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Mon: 8:30am – 3pm – closed Monday night | Tue-Fri: 8:30am – 10pm | Sat: 10am – 3pm & 5pm – 10pm | Sun: 10am – 3pm

Located at 1001 N. Winchester Ave, The Winchester offers Chicago’s East Village a conscious comfort food program in a bright, communal space.  A passion project from owner Chris Pappas, this charming neighborhood meeting ground offers handcrafted elements ranging from its inviting, custom-built ambiance to its uniquely curated bar program and artisanal, seasonal fare. The kitchen produces natural, clean, chef-driven cuisine with Chef Greg Bastien at the helm of this exceptionally well-composed dining programThe Winchester seats 75 and is open for breakfast, lunch, dinner: For more information, call 773.698.8703 or visit winchesterchicago.com.  The brand can also be found on facebook and instagram.

Chef Greg Bastien brings his Midwestern background and true understanding of natural ingredients to the table at every meal that The Winchester creates. Bastien, a talented chef who has spent time in the kitchens of some of the country’s most acclaimed restaurants including San Francisco’s Aqua and Chicago’s Perennial (now Perennial Virant), Tavernita and Avec. Bastien specializes in seasonality and asserts that nature is the ultimate chef: dictating the most delicious and organic ingredient combinations by each specific time of the year. Bastien summarizes his cooking philosophy as such: “My food—and the dining programs of all the restaurants at which I’ve worked— exemplifies the belief that it takes more skill to make a dish taste good while utilizing light ingredients and keeping things simple. When working with a small handful of natural ingredients, as opposed to adding richness or flavor through artificial means, all of them have to fill a very specific role and really shine in order for the dish to come together.”

Well-versed in sustainable farming and the importance of using the highest-quality base ingredients, this versatile chef got his start in Grand Rapids, Michigan before exploring a west coast Michelin-starred work environment at Aqua. This self-branded “Midwest guy” returned to his roots, however, to fuse his impeccable training with his love of Chicago’s approachable, diverse dining scene. Bastien’s Chicago trajectory includes gaining a thorough lay of the land through upwards of 25 stage positions and two intensive years of work at Paul Kahan’s lauded Avec. At The Winchester, Bastien thoroughly executes the clear, unique vision of owner Chris Pappas through the contribution of his extensive knowledge of flavor composition and ingredient-focused cuisine.

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Photo by Clayton Hauck