Culinary Philosophy, Wink Restaurant stresses the innovative use of the freshest ingredients. Seafood is flown in daily from both the east and west coasts, local farmers supply produce, herbs, and cheeses, and small local purveyors are constantly on the lookout for fresh, new product. Respect for these ingredients is the cornerstone of the Wink culinary philosophy. The cook's mandate is to draw out, compliment, and enhance the natural flavors, not to over manipulate and disguise the natural beauty of the product. The goal is achieved by using sauces based on fresh vegetable purees and essences, infused oils, and light stock emulsification's. This philosophy carries through to the dessert menu. Each plate is designed to compliment specific ingredient choices, from fresh local chevre to unique Venezuelan chocolate with a heavy emphasis on the freshest seasonal produce. Wine Philosophy, Wink's staff believes that wines are an integral part of the dining experience. To keep the staff and guests enthusiastic about the wine program, the wine list under goes minor additions and deletions 2 to 3 times each week. The dynamic nature of the list makes it possible to bring in wines from small vintners where production is limited, putting them on the list when they are available and dropping them off when the supply is exhausted. The wine list itself is relatively compact with 60 to 70 selections by the bottle and roughly 50 selections by the glass. There is an emphasis on food friendly wines such as sauvignon blanc, Riesling, champagne, gigondas, syrah, Grenache, and pinot noir. The service staff is well versed in the nuances of the wine list and is happy to make suggestions for wine and food pairings to make your dining experience complete.