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What’s for Dinner?



photograph by Bob Capazzo

In her essay A Room of One’s Own Virginia Woolf wrote, “One cannot think well, love well, sleep well, if one has not dined well.” Virginia certainly wouldn’t have had a problem thinking, loving or sleeping if she was from Greenwich. In our little town we have gourmet restaurants that rival the likes of Jean Georges, Le Cirque and the Four Seasons. But it’s not all foie gras and caviar. We also have burgers that put Shake Shack to shame and so many Italian restaurants that even Mario Batali has stayed just south of our border.

On Greenwich Avenue alone, there are more than a dozen restaurants that cater to the most sophisticated tastes as well as to the more down-to-earth palates. Stepping off the Avenue, we couldn’t even begin to guess how many options there are for dining in or taking out. To celebrate this vast culinary scene, we are happy to present you with our first annual food issue. Here, we let you in on great deals, share secrets from top caterers, highlight family favorites, and take a look at the staples in our dining lives—you know, the places that you can barely remember life without.

We also pay homage to a few fallen favorites that we would love to see resurrected (who doesn’t miss the Chopping Block?) and take a walk down memory lane to play the “what was where when” game. Given that a restaurant is so much more than just a great Bolognese or perfectly caramelized crème brûlée, we decided to talk to some of the colorful personalities who we’ve come to love over the years. They are the managers, owners and bartenders whose absence you notice right away when they take a night off. The vibe is different, something is just missing.

The dining scene in Greenwich is so vast that there is no way we could include everybody, but if we left out one of your favorites, do let us know. After all, our second annual food issue will be here before you know it. In the meantime we hope you enjoy this assortment of fun facts, tasty recommendations and fond memories.

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