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Winn Meat Company Restaurant Customers Earn National, State Accolades
Winn Meat Company is celebrating the honors that customers across Texas have earned, with national and state accolades in summer 2009.
Clients Olivia-Austin, Dutch’s (Fort Worth), Max’s Wine Dive (Austin), Kelly’s Eastside (Plano), Parkside (Austin) and Cliff Café (Dallas) all earned acclaim from leading magazines reporting on food and restaurant destinations.
“It is a privilege to provide goods and services to our award-winning customers!” said Winn Meat Company’s Corporate Chef and Sales and Marketing Manager Jamie Samford.
Olivia-Austin was named to Bon Appetit’s 2009 Top Ten Restaurant list, published in the September 2009 issue. Besides its produce-based menu, Bon Appétit recognized Chef Holmes’ “riffs on comfort-food classics, like spaghetti cooked in red wine and the milk-braised pork shoulder.”
 Dutch’s, Max’s Wine Dive, Kelly’s Eastside, Parkside and Cliff Café all were named to Texas Monthly’s list of “ The 50 Greatest Hamburgers in Texas.”
Dutch’s (Fort Worth) Bacon and Bleu Cheese Burger earned the number eight position on Texas Monthly’s list. “The nicely seasoned half pound of meat is smothered with a pile of blue cheese and a tangle of bacon. A goodly spread of chipotle mayo bridges the flavors, and fresh toppings seal the deal,” said Texas Monthly.
The Kobe-style Beef Burger is Max’s Wine Dive’s claim to fame, and earned the Austin restaurant number 16 on the Greatest Burger list. “…You will find yourself recalling the meat juices that oozed from the patty, through the cheese, and soaked drop by drop into the fluffy, sweet bread,” Texas Monthly reported.
Coming in at number 20 was the Southwestern Burger at Kelly’s Eastside in Plano. “The mountainous open-faced burger is anchored by eight ounces of hand-pressed, flame-grilled meat capped with melted pepper jack cheese. Perched above the cheese are steaming layers of roasted poblanos and grilled red onions, plus creamy guacamole and pico de gallo. … When you come to, you may need a Sherpa to help you find your car,” said Texas Monthly.
The Cheeseburger at Austin’s Parkside came in at number 26 on Texas Monthly’s list. “This extra-juicy patty comes covered with white cheddar and perched on a toasted, house-made bun. The meat is so well seasoned you’ll scavenge the little beef nubbins that fall on your plate.”
Dallas’ Cliff Café earned the thirtieth spot on the list with its Brie and Granny Smith Burger. Said Texas Monthly, “The apple is tart, offsetting the savory cheese with an air-clearing crispness and providing a stage on which the plump beef patty can perform. If you like your burger swanky, you won’t be disappointed.”
See the full list of Texas Monthly’s “The Top 50 Greatest Hamburgers in Texas."
Winn Meat Company, a division of Ben E. Keith Foods, has been providing food service customers with top-quality meat products and services for over 100 years. The company was originally founded as Bunting's Wholesale Market in 1902. Robert Winn bought the company in 1974. Today, Todd Winn and Walter Wilkerson continue the family tradition of service excellence that is now the hallmark of Winn Meat Company.
From specialty cuts to custom orders, Winn Meat Company is dedicated to giving customers not only high-quality products and services, but value. With a team of experts from the culinary and meat and protein industries, Winn Meat Company's capabilities range from sourcing unique products to in-house development of products to meet customer specifications. Winn Meat Company is proud of many longstanding relationships built on a commitment to quality and service. Winn Meat Company offers a broad range of products, from true dry-aged beef to fresh all natural game birds. For more background, please visit www.winnmeat.com.
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