Chestnut Hill, MA 02467
Chestnut Hill’s newest dining destination, The Metropolitan Club and Bar, blends classic and contemporary elements for an entirely new and modern twist on the traditional steakhouse. Dark walnut paneling, roaring fireplaces and plush armchairs give the rooms a warm, clubby feel, while floating copper panels and azure glass accents behind the bar speak to modern sensibilities.
The menu pays tribute to traditional steakhouse classics, but with a creative and unique flair. An extensive wine list and an array of specialty cocktails make The Metropolitan Club a welcome addition to the Chestnut Hill restaurant community.
The Dining Docket
February 4th – February 10th
Don’t let another week pass you by – throw some culinary fun into the mix. This ...
Chef Todd Winer comes from humble food beginnings. Perhaps that's why he's moved by the simplicity of briny West Coast Kumomoto oysters and finds inspiration when he lays his eyes on a basket of plump, rainbow-colored heirloom tomatoes.
Winer's passion for food was first ignited during his teenage years when he began a part time job in the kitchen of an Italian bistro. The contrast between his vegetable-phobic, meat-and-potatoes upbringing and the flavorful, aromatic food being created in the small, bustling kitchen piqued his interest and he decided to learn the fundamentals of fine cooking at the New England Culinary Institute. After graduation his real culinary training began under renowned chefs including Charlie Palmer, Bobby Flay, Nancy Oakes, and Todd English.
Winer spent eight years working alongside Todd English helping to build English's restaurant empire nationally and internationally. His tenure with English proved to be a life-changing experience. He worked in various roles within English's Olive Group Restaurants. All the while developing his own culinary style. During his stint at Olives Tokyo in Japan, Winer started to take a special interest in beef, learning to recognize and prepare the highest grades of beef, a skill that would later prove to be instrumental.
After his time in Tokyo, Winer was named the Executive Chef for Kingfish Hall in Boston where his experience in Japan brought a new level of technique and presentation to this New England seafood concept. His innovative menu ideas and streamlining of kitchen operations were instrumental in the restaurant's success and did not go unnoticed. While at Kingfish Hall, Winer began to receive the recognition that he truly deserved. He was invited to participate in many of the restaurant industry's prestigious events like the International Food Festival in Bangkok, numerous Food & Wine events, James Beard House dinners, and Spinazzola dinners.
In 2006, Winer became the Executive Chef of The Metropolitan Club in Chestnut Hill, where he brings a remarkable variety of influences and styles to his new role. His taste for full-bodied flavors and eye-appealing arrangements comes from his adventures. "Some of my best ideas have come from my constant search for something new that will complete the puzzle. I search for old cookbooks; I draw inspiration from artwork and replicate the innovation of the design. I always knew I was artistic but it wasn't until I tried food as my medium that I knew I'd found my niche."
As Winer continues to develop his own menus and create signature dishes at The Metropolitan Club guests will see the imprint of his culinary journey on the plate - a unique combination of fearlessness and respect for tradition. His food, although classic, is enhanced by his sophisticated, well-traveled palate.