JW’s is back in business and owner, Bob Deeb, is listening to what Winthrop residents want. While classic staples will remain on the menu, there will be a shift in offerings, catering to everyone who steps through the doors on 10 Putnam St.. Original chef, David Ventola, is overseeing the kitchen and he’s dedicated to providing a seasonal menu special every night of the week, including Taco Tuesdays, Pasta Wednesdays, Oyster Mondays in the spring, a fish-and-chips lunch special and a tender prime rib special on the weekend. Truffle fries, and the famous meatloaf will remain on the menu, however; there will be a long list of burger options, which has been an ongoing request from patrons.
“We want people to be able to eat here four nights a week if they want,” said Ventola. “Our prices are lower and our menu is constantly changing with delicious weekly specials. Everything is made right here.”
Homemade soups, lobster bisque, and fish chowder, will be served all year round, and there will be a new, family-style option.
“I invite the Winthrop community to consider JW’s for their next event,” said Deeb. “Our function team has been trained to go beyond the norm to deliver a successful event and the catering menu designed by David includes something for everyone. We want to give people a place to host a variety of events including christenings, communions, bridal showers, bereavements, graduations, as well as wine parties and corporate events.”
The main function room includes a noteworthy bar and a 161-inch screen that drops down, ideal for corporate events or Superbowl parties. In addition to the main function room, JW’s has function space available that offers more of a casual atmosphere. Deeb and Ventola hope that residents will use this room for kid’s pizza parties.
“So far, we’ve noticed a change in demographic and there are more families coming in, taking advantage of the kid-friendly menu.”
To stay updated on JW’s changing menu, please find them online at:
https://twitter.com/ma_jws Main Restaurant Phone Number is. (617) 207-3830 | To-Go Phone No. (617) 539-1676.