“If you want to just come in, grab something, not spend a ton of money, there are offerings [on the menu],” General Manager Carlos DeLeon said. “But if you’re looking to book one of our private rooms and you have some high-end clientele you want to impress, we definitely have that.”
DeLeon has been in his position with Winewood for six years.
“My background is in fine dining, and I really … just loved the building, the way it was decorated, and the menu and also the freedom to create,” DeLeon said.
DeLeon works with chef Francisco Aguado to keep the menu fresh and updated. The menu is changed twice a year to work in seasonal ingredients and evaluate whether items have been successful. When a new item is proposed, the management team discusses the potential addition.
“It’s really a combination of everyone’s input,” he said.
Aguado agreed. He said DeLeon usually suggests the new items after getting input from patrons, and Aguado works on crafting a dish to match the idea.
The food is also made fresh daily.
“We cut our own beef and our own seafood in-house,” DeLeon said.
Because of the fluctuations of the number of patrons in the restaurant, DeLeon and his team work to make sure they can handle the crowd, which can range from 60 to 200 guests at lunchtime, he said.
“We never know, but we’re always ready,” he said.
Winewood Grill draws a mix of business travelers and locals on a weekly basis. The restaurant brings in predominately business travelers Monday through Thursday and people from the Grapevine, Colleyville and Southlake area Friday through Sunday, DeLeon said.
Patrons also have the option of eating outside in the courtyard as of this year.
“We’re looking forward to [seeing] how it does this spring,” he said.