5 New Greenwich Eateries to Check Out Now

above: El Cadi made with Cazadores Tequila Blanco, Cointreau and a Grand Marnier float; Juju Margarita

PHOTOGRAPHY BY ANDREA CARSON

 

MI CASA ES SU CASA

left: 1930’s Sunrise: Cazadores Tequila Blanco, Guyot Créme de Cassis, fresh lime juice, topped with Topo Chico seltzer; (top) Gazpacho Moreliano: mango, pineapple, orange and jicama salad with orange and lime dressing and Tajin seasoning. (bottom) Birria: slow-braised short ribs, cilantro, red onion, Oaxaca cheese, crunchy nixtamal, corn tortilla and a birria broth; (left) Blackened Mahi Mahi tacos with melted cheese, jicama slaw and cranberry relish; Cantarito: Maestro Dobel Diamante Reposado, grapefruit soda and fresh orange, grapefruit and lime juice with a Tajín rim; right: Branzino Frito with radish and cucumber salad, pico de gallo and flour tortillas;

JUJU CANTINA
206 Sound Beach Avenue, Old Greenwich; jujucantina.com

Chef Héctor Eduardo Gálvez with managing partner Anshu Vidyarthi

Restaurateur Anshu Vidyarthi grew up in Southern California eating “some of the best Mexican on the planet,” and he loves nothing more than a true taqueria. Now he’s bringing authentic Mexican flavors to Old Greenwich. “This isn’t Tex-Mex or Cali-Mex but real Mexican from a chef who comes from Sonora,” he says.

At Juju, the décor by designer Lynn Morgan is as colorful as the cuisine. Set in a building that was once a bank, it’s a vibrant dining room with banana-yellow upholstered banquettes, rattan/straw pendants, evil-eye sconces and color-block painting on the walls inspired by Mexican architect and artist Luis Barragan. “I wanted it to feel like you could be on a beach in Mexico, having tacos at a little beach shop,” Anshu says. In keeping with that concept, Juju welcomes people dropping in any time. No reservations needed. “No tablecloths, completely casual, have a margarita at the bar while you wait—that’s the kind of vibe.”

On the menu: Classic tacos dominate, with everything from a slow-braised short rib in birria broth and pollo al pastor to blackened mahi and a hearty vegetarian option filled with mushrooms, corn, black beans, peppers and tomatillo. Chef Héctor Eduardo Gálvez has created a lineup of ensaladas as well as snacks like tuna tostaditas, molletes and taquitos. Mains span from several seafood entrees to enchiladas, carne asada, chili relleno and fajitas. At the bar, the cocktails will be tequila-centric with 30 varieties including harder-to-find sipping tequilas that come in ceramic bottles with flights for tasting.

Also catering to las familias, Juju features a kids’ menu from 4 to 6 p.m. for parents who want to get the little ones fed with quesadillas and a quick supper. Everything served will be fresh and flavorful with plenty of good juju.

 

SUGAR RUSH

A few of our favorite things! Kids can choose the treats they love and have them mixed into a candy “salad.”

SWEET NOTES
21 Glen Ridge Road; mysweetnote.com

All your cravings for sweets and fun can be satisfied at the new ice cream and candy shop in Glenville—Sweet Notes. The brainchild of Greenwich mom Nicole Shalette, Sweet Notes joins other new eateries in the shopping center (Luca’s Pizza and Bluebird Taqueria) along with gourmet supermarket DeCicco’s opening soon.

Sweet Notes serves Longford’s ice cream, a super-premium brand that’s handmade in small batches. It’s an ice cream with local roots. The company started 30 years ago in Port Chester. Connoisseurs drive to Sweet Notes from all around to get their fix of specialty flavors such as cotton candy (a combo of blue and pink ice cream that kids love), Cookie Monster and Peppermint Stick, pink peppermint ice cream with red and green mint candies.

Nicole also carries nostalgic and less-available candies, everything from sour gummies to Belgian chocolates as well as freeze-dried candy, Swedish candy and frozen Charleston Chews. From the colorful candy wall, kids can pick some of their favorites and have it mixed into a bowl as a “candy salad.” Being a small business, Sweet Notes can offer personalized service with Nicole catering to her many repeat customers.

Serving up Longford’s decadent ice cream

“I love being so hands-on,” she says, noting that she was inspired to open the shop out of a desire for community and lifting people’s spirits. “I wanted a place that was happy. With so much going on in the world, I wanted a place where people feel good.”

To that end, her shop has also become a popular spot for kids’ parties. Families can opt for karaoke or arts & crafts, including slime, sand art or tie dye, and the staff handles all the paper décor, party favors and cleanup to make it very easy for parents. She’s also done indoor “campfire” s’mores and fondue. For presents, she creates custom candy charcuterie boards, which people also purchase for grad parties, college acceptances, etc. The shop also has a selection of small gift items, like a Candyland game made with real candy and a mini-travel Lite Bright.

“Everything my mom said no to when I was a girl and we were out shopping, I have it in here. All really fun stuff.”

 

CLUB MIX

Hit the links and then enjoy French toast with fresh strawberries from the brunch menu.

CLUBHOUSE AT THE GRIFF
1323 King Street; griffclubhouse.com

Opened by town natives John Bosco and Dave Corbo, the Clubhouse is set on the scenic grounds of the Griffith E. Harris town golf course (aka The Griff) with a large stone patio overlooking the fairway.

Dave Corbo and John Bosco

“We want to make it a destination restaurant, even in the off-season,” says Bosco who has a three-year contract with the town and runs several Corbo’s deli locations with Dave. To attract diners beyond the post-golf crowd, the team has come up with a solid but affordable menu of American and Italian classics with daily food specials, cocktails and a lineup of entertainment, from local bands playing many evenings (check out Mark Zelenz on Tuesdays) to karaoke nights.

Twice a month they bring in a portable oven for wood-fired pizzas with a $25 all-you-can-eat pizza and salad special offered over the summer. The everyday menu features burgers, a steak sandwich, ribs, classic salads like Cobb, Wedge and Caesar as well as salmon, shrimp scampi, seared tuna and chicken scarpariello. On the night we visited, the specials included steamed littlenecks and lobster rolls. For lunch, try the grilled pastrami with Russian dressing, slaw and melted Swiss cheese.

left: Cold brews to wash down a grilled pastrami sandwich with Russian dressing, house-made slaw and melted Swiss. right: Burrata, baby arugula, tomato, basil, olive oil and lemon with touch of balsamic glaze

Brunch is served on Saturdays and Sundays from 9 a.m. to 1:30 p.m. The Clubhouse delivers to local businesses, and the cart can bring drinks and sandwiches right to golfers on the course. Once the weather cools, the patio tent has sides that close, and there are heaters to extend the season. John says they plan to stay open for NFL and college football season and they’re actively booking holiday parties.

 

MAKING HISTORY

left: Assorted mezze dips with flatbread; right: Hamachi crudo with avocado, cucumber, grapefruit, basil and smoked tomato tigers milk

1881 KITCHEN TABLE
112 North Main Street, Port Chester, NY; 1881kitchen.com

Amid massive new development in Port Chester, one historic building has been beautifully preserved and revived by Udi and Jennifer Livne, owners of the new 1881 Kitchen Table. The restoration of 1881, which was previously Eugene’s, took nearly two years and became a passion project for the couple, who uncovered original brick walls and old steel beams in the space that was at one time a library, a speakeasy and a clothing store.

Owners, Udi and Jennifer Livne

“We put in lots of love and care—down to every screw and bolt,” says Jennifer. “We wanted to elevate the experience in Port Chester.” The restaurant serving global cuisine has a creative menu with a range of flavors, inspired by the opening chef’s time in Israel and Japan.

The menu at 1881 is centered around the restaurant’s massive copper-domed French Le Panyol oven, a showstopper that turns out vegetables and meats cooked solely with wood. There’s also a hand-carved salt-brick meat aging room, allowing the culinary team to age meats in house. On the mezzanine level there’s a large wine room filled with a collection of boutique bottles; it’s a space that doubles as private dining for up to ten people. A cocktail program created by Julio Enriquez is showcased at the massive zinc-topped bar that takes up the front of the restaurant.

Recent seasonal cocktails include the Poison Ivy, a mezcal-tequila, cucumber-lime blend with a kick from Thai chile (a riff on the owner Jen’s house cocktail) and Incognito, a rum drink with mango, coconut, lime and Aperol that transports you to the Caribbean. Several dishes we loved came from the wood-burning oven: flatbread with a selection of mezze dips and pizza bianca with artichoke confit, arugula and burrata.

The beef we tried from the salt-brick aging room—a New York strip—was outstanding. We also enjoyed an appetizer called a Moroccan cigar: wagyu beef with garlic wrapped in feuille and the Caesar-esque salad with grilled little gems with fried white cauliflower. Decadent desserts to try: vanilla-laced crème brulee with raspberry sorbet and a chocolate mousse “cloud“ with ganache, candied citrus peel and hazelnuts.

left: Basbusa cake with pistachio ice cream; right: Roasted portobello steak with baby spinach, crispy garlic, basil oil, caramelized parmesan and teriyaki butter

The goal with 1881 was to create a nice place for people to eat and drink before heading to the Capitol Theater and a destination in its own right. Jennifer says, “It feels like you’re at a restaurant in the city without having to make the drive.”

 

LOCAL FLAVOR

Rise and shine! A breakfast sandwich with potatoes and a side of fruit salad; right: The Serenity: avocado, cucumber, hummus, red onion, lettuce, tomato

MAKERIE CAFÉ
77 Valley Road Cos Cob, 203-661-3354; themakeriecafe.com

At Makerie Café, owner Kirsten Butler whips up homemade sandwiches and salads, great breakfast sandwiches, fresh-baked cookies and dinners to go. The Cos Cob native, who was previously a personal chef, opened the cafe and deli last year, and it has quickly become a go-to spot for coffee, breakfast, lunch and more.

“I love the people who come in, all the locals. There’s a morning coffee club—they sit and have coffee and chat,” she says. Kirsten says she envisions the place being a community hub, a space for pop-up cooking and craft classes as well as an eatery. “When this opportunity came up, I decided to go for it,” she says about the location on Valley Road. “I’ve always loved cooking. My grandmother started me cooking when I was little.” It continues to be a family tradition, with her daughter and other relatives pitching in at the cafe that’s open seven days a week.

left: Dynamic duo: Kirsten with her daughter, Kaia below, right: The Bible: chicken cutlet, prosciutto, roasted peppers, mozzarella and pesto

Kirsten named her specialty sandwiches for the neighboring streets where she grew up. Most popular? The Bible, a chicken cutlet with prosciutto, roasted peppers, mozzarella and pesto, and the Dandy, a riff on Thanksgiving with turkey, stuffing, cranberry and mayo or gravy. Also try The Grove, a take on a turkey club with Russian dressing and Swiss cheese, and the Loughlin, a spin on a Philly cheesesteak with onions and mushrooms served on garlic bread.

Kirsten does catering as well and takes special requests. Want a tray of eggplant parm for tonight? She and the Makerie team can make it happen.

 

 

 

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