The Cottage – Greenwich, CT
The Cottage Greenwich has clean lines and cool blue vibes. Artwork graces the walls, and the open kitchen and long wraparound bar provide patrons with the ability to watch the action. Joining Chef/Owner Brian Lewis in the kitchen are Chef de Cuisine Christian Wilki and Sous Chef Gianfranco Olivier. James Lucchesi is the Bar Manager and the creative talent behind the inspired infusions, and Ralph Léon is the personable General Manager.
Chef / Owner Brian Lewis
Both the culinary and cocktail menus are inspired and designed to complement one another. Exotic ingredients and stunning presentations that are visually stimulating with heady aromatics that play out on the palate are the hallmarks that distinguish Chef Brian Lewis’s restaurant menus.
The Cottage – Greenwich, CT
For the bar menu, there are specialty cocktails, intriguing Martinis, low/no alcohol cocktails, wines by the glass – sparkling, white, rosé, and red, a selection of beers and cider, as well as sweet, dessert and fortified wines.
Bar Team
For the opening they were serving two of their house specialty cocktails. We had their Tequila Highball made with blanco tequila, green mango mint emulsion, and tonic served with a half salt rim that looked like frost on the glass. We also had The Brooklyn, which is their take on a Manhattan, made with rye and Cardamaro Amaro Montenegro, and garnished with a skewered orange ribbon. Both cocktails were well-crafted, balanced, and delicious.
The Brooklyn and Tequila Highball
The culinary menu is creative and inspired and takes your palate on a stimulating sensory journey comprised of exquisite presentations and fragrant aromas, which follow on the palate. The menu is divided into appetizers, on ice, pasta, mains, sundaes, and dessert and cheese.
Aunt Franny’s Gougeres
For the opening party, we sampled many items from the appetizers section. Over the course of the evening, we had Aunt Franny’s Gougeres, which were lovely square cheese pastries with piment d’espelette for a spicy finish. The Miyizaki Beef Tartare with red yuzo kosho and pickled ramps was a gorgeous medley of flavors on the palate.
Miyizaki Beef Tartare
The Nantucket Bay Scallop Crudo with black Périgord truffle, almond oil, and chives was another well-presented appetizer that excited the senses with its heady aroma of black truffle. The Spicy Sea Scallop Tartare sat on a square of crispy sushi rice with togarashi aioli and nori furikake, and was another standout with its adept mixture of tastes and textures, the crispy rice and the creaminess of the scallop tartare worked beautifully together in perfect yin/yang harmony.
Chef de Cuisine Christian Wilki
Chilled Kushi Oysters arrived with yuzu-ginger mignonette and Glazed Red King Crab was presented with preserved Meyer lemon and brown butter brioche. Along more exotic lines, there was Santa Barbara Uni Toast with rhubarb umeboshi, shiso, and milk bread.
Kushi Oysters
Chef Brian brought on the spice with his Spicy Squid & Broccoli with chorizo XO and burnt garlic, and Wild Nettle Sachetti was tender pasta presented with sage brown butter and robiola fonduta. Other delectable items we sampled included the Miso Black Cod Crepe which was a buckwheat crepe with shitake marmalade and ember aioli; the Duck Fat Potato Tempura was delicately golden and crisp paired with Siracha aioli and fermented black garlic; and the Maitakee Mushroom Tempura with white miso aioli and sesame prosciutto furikake was another winning combination.
Misto Black Cod Crepe
It was a celebratory evening of excellence from the signature cocktails to the exotic cuisine, attractive and inviting ambience, and as usual, excellent service. The Cottage Greenwich – welcome to the Avenue! We cannot wait to return now that the restaurant has officially opened (it opened on March 22, 2022).
Duck Fat Potato Tempura
Bon Appetit!
The Cottage – Greenwich is open Tuesday through Saturday from 5:00 pm until close. Starting September 25, 2022 The Cottage Greenwich will be open Sunday from 11:30 am – 2:30 pm (Brunch) and 5:30 pm – Close (Dinner). Tuesday – Friday from 11:30 am – 2:30 pm (Brunch) and 5:00 pm – Close (Dinner). Saturday from 5:00 pm – Close. The restaurant is closed on Monday.
Chef Brian Lewis & Debra C. Argen
In addition to The Cottage – Greenwich, Chef Brian Lewis also owns The Cottage – Westport, and OKO – Westport, and OKO – Rye.
For information on The Cottage – Greenwich or to make a reservation, please visit the website: https://www.thecottage.kitchen/ or call the restaurant at: +1-203-769-1220.
The Cottage – Greenwich
49 Greenwich Avenue
Greenwich, Connecticut 06830
United States
Telephone: +1-203-769-1220
Email:infogreenwich@thecottage.kitchen
Website: https://www.thecottage.kitchen
Facebook: www.facebook.com/thecottagegreenwich
Instagram: www.Instagram.com/thecottagegreenwich
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