In case you need a refresh, the Bib Gourmand distinction is awarded to restaurants that offer multicourse meals at reasonable prices. And while all are unique and the “price” varies from country to country, the standard for quality remains the same.
That’s why we're highlighting Bib Gourmands and sharing where to go, what dish to order, the best time to stop by, and everything in between. Whether it’s bright Israeli plates in Denver or some of the best breakfast in Mexico, our selection of Bib Gourmand spots will leave both you and your wallet satisfied.
This lively neighborhood bistro was created with one goal in mind: to provide a dining experience where anyone can enjoy great food, wine, and service; regardless of the occasion and at a reasonable price point. "We want to be a neighborhood institution that's both classic and familiar," adds Jeffrey Bovis, owner.
To do that, the restaurant plans menus ahead of time to maximize each product. Bones from branzino are saved to make dashi for the albacore tuna, while herb ends and stems are infused into oils or stocks. This not only brings costs down but also allows the French and Italian influences to shine.
But don’t take our word for it, check out what our Inspectors have to say here, and below, learn from the team about what you need to know before you go.
What is the dish to order at Wynona?
It’s been on the menu since day one for a reason: the branzino with brown butter, capers, and cerignola olives.
The branzino is a simple and classic plate. I would recommend having it with our roasted caraflex cabbage. The menu at Wynona changes very aggressively throughout the month, but there are always small plates that act as lovely sides to our proteins. The branzino sits at a lower price point for that very reason, to allow you to get the classic every time with a new side on each visit.
What price range can customers expect at Wynona?
Snacks ranging from $9-13
Small plates $17 - 26
Pastas and mains $30-56
Desserts $12-16
A 5-course shared menu with 7 of our plates will be launched at $75 per guest this fall.
When is the best time to stop by?
We have a small dining room, so planning ahead and making a reservation is definitely the best move if you’re looking to visit Wynona. If you happen to be in the neighborhood and are thinking about trying us out, anytime between 5:00 and 6:00 PM or after 9:00 is a great time to pop in. If you come by early, you can get first dibs on whatever features the kitchen may be running! When in doubt, you can always give us a quick call to see if we can squeeze you in.
What was the idea behind Wynona?
The idea behind Wynona was to create a modern version of the classic London or Paris wine bar, but with a Mediterranean twist. It is a restaurant that is both classic and familiar, while simultaneously fresh and contemporary. Our food and wine programs follow this concept. Our kitchen employs French and Italian techniques while incorporating ingredients and flavors from a wide variety of cuisines in a shareable format, which keeps things exciting for both our staff and customers. We exclusively carry low-intervention wines, and much like our food, the styles and origins of these wines vary considerably—from classic to off the beaten path.
How would you describe your approach to food and cooking?
There are three main things I look at when looking at menu changes:
1. What is in season and how can we use what is readily available to us through our local farmers. We pride ourselves on our close relationship with the farmers that we work with and try our best to use the wide range of produce that they carry. We have also begun to preserve produce at its peak to use later in the colder months when our options for local produce are limited.
2. Is there anything in particular that we can teach the staff in terms of new techniques to keep them excited and engaged?
3. Where on the menu does the dish fit? There are several factors that we look at when looking at the structure of the menu. We want to ensure we have something available for everyone (dairy free, gluten free, and vegan options etc.), as being mindful of those with dietary restrictions is important to us. We also want to ensure the dish fits within the costing structure and price range of our menu.
How did you conceive of a menu that is delicious, yet good value?
We want to be a place that can serve as a special occasion, but also a neighborhood spot where you can pop in for a glass of wine and a plate of pasta and not break the bank. The menu is designed to be fair with our pricing but also allow us to use exciting product and invest labor into making our stuffed pastas and technique-driven desserts.
The rising cost of goods is best combatted with an efficient kitchen. Our team is always running, and we have fun while we do it. Fostering an environment where everyone cares about the end product and learning from one another allows us to get more out of each individual. The best example of this in action is making everything from scratch, whether it be our pastas, our sauces, or breaking down proteins. The cost of goods rising is felt across the city but maintaining standards comes with having the right people in place.
Hero image: Daniel Neuhaus / Wynona
