Issuu

O C TO B E R 2 02 0

The Foodie Issue

Glow.

A HEALTHY LOOKING COMPLEXION… THE PERFECT COMPLEMENT TO EVERYTHING FALL. Crisp winds, colorful wools and bonfires make fall a magical time of year. A time of beauty. Be part of it. We offer a procedure that exfoliates, extracts and infuses your skin with nourishing serums. We call it our Diamond Glow Treatment. We also do more BOTOX and Juvederm procedures than any facility in our area.You’re going to love the way you look in firelight, in candle light, or in the sunlight of a cool fall day. Get your glow on at GMS.

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BEAUTIFUL, HEALTHY SKIN AWAITS!

LIFESTYLE LETTER

OCTOBER 2020 PUBLISHER

Laura Sabia | laura.sabia@lifestylepubs.com EDITOR

Let’s Eat! OH, GREENWICH, ARE YOU IN FOR A TREAT. This month is all about food—the prettiest, trendiest, newest and tastiest foods we can find. It’s easy to get stuck in a rut and find yourself eating the same things each day. We get it; we’re all busy, and we have our go-to meals that we know will feed the family for the whole week. We return to our favorite restaurants and order our favorite dish every time

Brynn John | brynn.john@lifestylepubs.com AD DESIGNER

Matthew Endersbe L AYO UT DESIGNER

Kelsey Proctor CONTRIBUTING WRITERS

Emily Liebert, Helen Phillips CONTRIBUTING PHOTOGRAPHERS

Mindy Briar

because we know it is always amazing. But, this month, it is time to branch out and tantalize your taste buds. Try something new; you might find a fresh staple to add to the rotation. And we’re here to point you in the right direction. This issue is packed full of unique recipes, up-and-coming restaurants you haven’t tried yet and, of course, plenty of drinks to complement your meal. Happy eating, Greenwich.

CORPORATE TEAM CHIEF EXECUTIVE OFFICER Steven Schowengerdt CHIEF SALES OFFICER Matthew Perry

Laura Sabia, Publisher

CHIEF FINANCIAL OFFICER DeLand Shore ART DIRECTOR Sara Minor OPERATIONS DIRECTOR Janeane Thompson AD MANAGER Chad Jensen REGIONAL SALES DIRECTOR Eric Williams WEB APPLICATIONS Michael O’Connell

514 W 26TH ST., KANSAS CITY, MO

ON THE COVER Founders of RISE Brewing Co. 4

Greenwich Lifestyle | October 2020

CityLifestyle.com/Greenwich

Proverbs 3:5-6 Greenwich Lifestyle™ is published monthly by Lifestyle Publications LLC. It is distributed via the US Postal Service to some of the Greenwich areas’ most affluent neighborhoods. Articles and advertisements do not necessarily reflect Lifestyle Publications’ opinions. No portion of this magazine may be reproduced in any form without written consent. Lifestyle Publications does not assume responsibility for statements made by advertisers or editorial contributors. Information in Greenwich Lifestyle™ is gathered from sources considered to be reliable, but the accuracy of all information cannot be guaranteed.

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INSIDE THE ISSUE OCTOBER 2020

FEATURES 12 An Inside Look at Some of Greenwich's Restaurants 16 The Rise of RISE Brewing Co. 22 Let Them Eat Cake!

22 28

28 A Fresh Look at Bistro V

DEPARTMENTS 4

Lifestyle Letter

Good Times

Around Town

Local Limelight

Locally Owned

22 Culinary Creations 28 Hot Spot 34 Lifestyle Calendar

We specify, install + service high-end motorized shades, automated lighting systems, fixtures and controls. Our design approach is to blend with your interior design. Using the finest metals, fabrics + technology, we have options ranging from traditional to contemporary. Old Cove is comprised of uniquely talented, intelligent and driven people. We pride ourselves in our craftsmanship and detailed work.

Kevin Marra

Andrew Russotti

CityLifestyle.com/Greenwich

GOOD TIMES

Music on the Great Lawn The Greenwich Historical Society hosted an evening of summer fun with food trucks and live music. Â The Merlin Band provided the audience with a fun filled night of music while maintaining social distance.

Greenwich Lifestyle | October 2020

EXPERTS IN COMMERCIAL AND RESIDENTIAL LENDING SERVICING WESTCHESTER AND FAIRFIELD COUNTIES WE OFFER ALL THE SERVICES OF THE BIG BANKS BUT DO IT BETTER! TRUE COMMUNITY BANKING WESTCHESTER 500 Westchester Avenue Port Chester, New York Tel 914.908.5444

GREENWICH 444 East Putnam Avenue Cos Cob, CT Tel 203.629.8400

STAMFORD 900 Summer Street Stamford, CT Tel 203.413.6101

www.greenwichfirst.com | NMLS#510513

// TROVAREHOMEDESIGN.COM //

V CityLifestyle.com/Greenwich

AROUND TOWN they combine a love of dogs with a desire to create luxurious dog beds that are beautiful in any room of your home. They love well designed, livable spaces with unique, personal touches. Their look is clean and classic, simple yet refined. With their selection of fabrics you can express your individual style, creating a welcome retreat that your dog will love! www.neelysnest.com

BOARDS BY SOPH Boards by Soph is a charcuterie company serving Westchester and (southern) Fairfield counties. Its founder, Sophie D’Ippolito, is a recent University of Miami graduate and long-time cheeseboard aficionado. Every ‘Board by Soph’ is made with a precise arrangement of cheeses, meats, fruits, crackers and signature homemade snacks, including the especially popular truffle parmesan popcorn. Offerings range in size from the classic

GRAND OPENING OF THE PICCOLINA SHOP

10-inch square boxes to 15 by 23 inch boards. An

The Piccolina Shop opened their doors at 82

additional timely offering are individual plates, sold

Greenwich Avenue at the end of July. Started

in groupings of four or more, and particularly suit-

by Janice Wright, Alejandra Salazar and Lena

able for this year’s socially distanced gatherings.

Scilipoti, Piccolina – Italian for “little one” – offers

To learn more, visit www.boardsbysoph.com,

a lifestyle brand of various offerings for children

instagram or facebook.

from babies to toddlers.

NEELY’S NEST LANDS IN GREENWICH

GREENWICH MENTAL HEALTH GROUP

Founder Terri started Neely’s Nest after search-

Dr. Sarah Seldon, a psychologist, and Jill

ing for the perfect raised dog bed. At Neely’s Nest,

Ahluwalia, a psychiatric nurse practitioner have

Greenwich Lifestyle | October 2020

joined forces to open up Greenwich Mental Health Group. Â They provide a full range of therapeutic and psychiatric services under one roof, allowing them to accommodate a wide array of treatment options, including therapy, medications, or some combination.Â Their advanced specialty training helps to provide individualized and cutting edge treatments to help you feel better faster. www.greenwichmentalhealthgroup.com

THE SEARCH FOR THE PERFECT BITE For the entire month of October, we are inviting local restaurants, small and large, to enter our search to find THE PERFECT BITE

Help us choose the winner of THE BEST MEAL Would you like to get in touch with

throughout all of Greenwich

us? We would love to hear from you!

by voting with the QR code.

CityLifestyle.com/Greenwich

LOCAL LIMELIGHT

An Inside Look at Some of G r e e n w i c h ' s Re s t a u r a n t s

Billy Kulhanek

DETAILS: Restaurant: Elm Street Oyster House Position: Founder and Chef

WHAT WAS THE FIRST THING THAT MADE YOU

WHAT’S THE MOST IMPORTANT LESSON(S) YOU’VE

WANT TO BE A CHEF?

LEARNED THIS YEAR?

I have a background in the film business, I hung lights in

What I learned is how many people are so kind. That is,

live action. I decided I wanted to own a restaurant and had

how so many regular customers were so concerned about

seen the way chefs treated people. So I decided if I was

us. When we were closed I would come here every day to

going to own a restaurant I needed to cook.

pick up the mail and check on things. People would see me and stop their cars to check, they were just concerned

WAS THERE EVER A TIME YOU DIDN’T WANT TO

about how everyone here was doing. We had a gofundme

BE A CHEF?

site for the staff and people donated a lot of money towards

Eventually it got too physically hard, that’s why I moved

that. Truthfully, it’s how kind the people are.

to the front of the house. Being a chef is a young mans game, no doubts about it.

DESCRIBE WHAT MAKES A GREAT CHEF IN THREE WORDS.

WHAT DID YOU LOVE MOST ABOUT BEING A CHEF?

Great leader.

You get a lot of respect being a chef, much more today than you used to. When I started in the restaurant business most of the chefs had records and were pretty wild guys, so today is the complete opposite thing. That was always great, people treated you with a lot of respect.

favorite dish at your restaurant? Oyster appetizer, the wasabi tuna, and the paella.

Greenwich Lifestyle | October 2020

WHAT WAS THE FIRST THING YOU ATE THAT MADE YOU WANT TO BE A CHEF? I think it was all of my mom and grandmother’s cooking because their cooking is just so amazing, but I wouldn’t get it all the time. When my mom would make nice meals it would really set the evening, it was something special. An accumulation of mom and grandmothers meals, for me it was just so much better than going out to restaurants. WHAT DO YOU LOVE MOST ABOUT BEING A CHEF? It’s amazing how it brings in so many other types of skills into one, when it comes to management and team building skills, even math and accounting when you are running your books and food costs. I love the creation, I love the team work of throwing ideas together and coming up with a final product that you never expected. WHAT’S THE MOST IMPORTANT LESSON(S) YOU’VE LEARNED THIS YEAR? Adapting to the problems and working through and finding solutions, again it’s all about team work. I’m very lucky to be working with family, my parents and wife. Whatever they through at us we are going to figure out a way to keep going and stay positive. Positivity is of major importance, it’s not working your way in 2020. Finding little goals and surpassing them are small things to be congratulated for. DESCRIBE WHAT MAKES A GREAT CHEF IN THREE WORDS. Leadership, commitment, and passion DETAILS: Restaurant: Orienta Position: Chef

ADRIEN BELCH

favorite dish at your restaurant? My two favorite dishes would be the striped bass and the salt and pepper cod. It’s fun because when you start thinking of the dish, as my knife goes down I can remember something that I did 14 years ago on some random day of the year. The striped bass came from that, I took a couple ideas from Le Bernardin and Eric Ripert and mixed them in there. I remembered he made a sauce that he deglazed with de Canton, a ginger liqueur. We are trying to be Vietnamese, put in some ginger and lemongrass and started playing with that, and it all came together.

CONTINUED >

CityLifestyle.com/Greenwich

LOCAL LIMELIGHT (CONTINUED)

DETAILS: Restaurant: Z Hospitality Restaurants Position: Executive Chef

ALBERT DEANGELIS WHAT WAS THE FIRST THING THAT MADE YOU

WHAT’S THE MOST IMPORTANT LESSON(S) YOU’VE

WANT TO BE A CHEF?

LEARNED THIS YEAR?

Having good cooking in the family, my mom, grand-

Just to be thankful and grateful, we are so fortunate to

mother, and father were great cooks. Growing up we

be here for so long. Terra opened in ’91 and Mediterraneo

didn’t go out to restaurants a lot because frankly the food

in ’95, our regulars and customers helped with the take

was better at home. It was a little different that way and

out initially, it was nice to see. I have learned to also work

then it interested me more when I started working at

with less and streamline things.

restaurant as a dishwasher. I started seeing the action and presentation, that’s probably what did it.

DESCRIBE WHAT MAKES A GREAT CHEF IN THREE WORDS.

WAS THERE EVER A TIME YOU DIDN’T WANT TO BE A CHEF?

Passion, multitasking, resilience- meaning you have a lot of bad days, take a deep breath and start over.

It is a hard life, family life is hard, you are always working. That plays on you, it’s not fun always running late for a party.

People coming up to me and saying your restaurants

favorite dish at your restaurant?

are so consistent, so good year after year. It is hard to

Icelandic codfish with eggplant curry and mango chut-

make that happen.

ney. I like the spice and heat, it’s a little sweet, all your

WHAT DO YOU LOVE MOST ABOUT BEING A CHEF? Coming in on a daily basis there is gratification.

tastes were involved for a well rounded dish. 14

Greenwich Lifestyle | October 2020

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MUSEINTERIORS.NET GREENWICH, CONNECTICUT

•

203 •344 •9444 CityLifestyle.com/Greenwich

LOCALLY OWNED

The Rise of RISE Brewing Co. “COFFEE, WATER AND MAGIC”, RISE

tap at Colonie Restaurant in Brooklyn. “We

BREWING CO. STARTED WITH HUMBLE

created a coffee with our specific desires in

BEGINNINGS AND WAS FUELED BY PAS-

mind, organic, non-GMO and nothing artifi-

SION, HARD WORK AND FRIENDSHIP.

cial and soon learned there was a market for

Three childhood friends, Jarrett McGovern,

what we were making,” said Gyesky.

Grant Gyesky, and Justin Weinstein had an

RISE was on the rise and in addition to

idea—to create the best tasting cold brew

growing their restaurant business, cus-

coffee using the highest-quality, organic

tomers began calling for RISE on tap in

ingredients they could source.

their offices. “We just followed the prod-

They started brewing in McGovern’s East

uct” Weinstein recalls. “Wherever people

Village apartment using Organic, Fair Trade

wanted our coffee – in their homes or

beans from Peru’s Chanchamayo Valley and

offices, on the go, wherever – we went out

uncovered a passion for the naturally sweet,

of our way to bring it to them and figured

chocolatey taste of cold brew coffee. Inspired

out how to do it on the fly”.

by the frothiness of an Irish stout beer, they

RISE became a 24-hour operation with

infuse their cold brew with nitrogen to give

the team brewing, cleaning kegs, deliver-

it a refreshingly smooth, creamy texture that

ing and selling around the clock to (thirsty)

creates a “latte like” experience without milk,

customers. Next to follow, in December

sugar or any added calories.

2015, was a pop up café on Stanton Street

In the early days, the Trio went door to

in New York City where RISE engaged with

door in New York City sharing their home

customers and introduced New Yorkers to

brew with friends, family, baristas and any

Nitro Cold Brew coffee for the first time. “The

restaurant that would let them in. They

café was extremely important for us, we got

discovered a new way to celebrate coffee

to tell our story and educate people about

and the critics agreed: “Using Sustainably

Nitro Cold Brew Coffee. Our early customers

sourced Peruvian coffee beans, the product

became our greatest storytellers - the more

has a bold super smooth flavor. There’s also

we engaged with them, the more we learned

a natural sweetness and creaminess, which

about our core consumers and the more that

is a pretty neat trick for a product that is

helped us develop future products”.

just black coffee without anything added but gas” – BevNet.com.

Once again, the company outgrew its facility in Gyesky’s garage and moved into

Encouraged by friends and family to

a larger, full scale Brewery in Stamford, CT

pursue their dream, they quickly outgrew

where they set up their first Nitro Cold Brew

McGovern’s apartment; converted Gyesky’s

canning line with the capacity to brew over

garage into a Brewery and launched RISE on

a 1,000 kegs a day (*they are now able to CONTINUED >

Greenwich Lifestyle | October 2020

CityLifestyle.com/Greenwich

LOCALLY OWNED (CONTINUED)

Greenwich Lifestyle | October 2020

can over 200,000 cans a day). “Our biggest fans were drinking our coffee Monday through Friday in the office, and started calling us to ask how they could get RISE on the weekends — so we always joke that we launched RISE in cans to chase them home” says RISE’s COO, Melissa Kalimov. So, flash forward to today RISE Brewing Co. continues to expand their offerings from the award winning Original Black to organic dairy and dairy free lattes brewed with oat milk. And just recently, RISE is expanding beyond coffee with a stand-alone Oat Milk (Vanilla and Chocolate coming this fall) and their first tea based beverage called the London Fog, brewed with Earl Grey and oat milk. The company now sells their nitro cans across the country in large retail outlets like Walmart, Kroger, Whole Foods, Safeway and can be found in Fortune 500 offices like Facebook, Apple, Nike, Google, Live Nation and ESPN. In addition, RISE sponsors the US Surfing team, US Climbing, USA Ski team and fuels various Major League Baseball teams from the Yankees, Mets, Red Sox to the Oakland A’s and Toronto Blue Jays. In Greenwich, you can find them on tap at Aux Delices, Granola Bar, Upper Crust, Garden Catering, Corbo’s, Rinaldi’s and many of the local grocery stores. “It’s been incredible to work with two of your best friends and start a company” says Weinstein, “we’re so proud of what we brew and love sharing it with as many people as possible” says McGovern. “The most important advice is to make sure you’re enjoying the journey”, says Gyesky”.

CityLifestyle.com/Greenwich

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CULINARY CREATIONS ARTICLE EMILY LIEBERT

FAIRFIELD MOM CRYSTAL PAUSHTER—

LET THEM EAT CAKE!

FOUNDER AND OWNER OF CONFECTIONS BY CRYSTAL—ADMITS SHE NEVER LOVED BAKING, BECAUSE IT CAN BE “FINICKY AND VERY SCIENTIFIC.” With that said, she did have a passion for decorating cakes and making people happy. We had the sweet opportunity to sit down with Crystal to chat about her spectacular cakes, which she creates (and, yes, bakes) for every occasion—from birthdays and anniversaries to bachelor parties and weddings. GL: WHAT INSPIRED YOUR INTEREST IN CAKE-MAKING? CP: I used to think that it was a hobby I developed on my own in my mid 30s, but I recently looked through some old photo albums at my 90 year old grandmother’s house and noticed very ornate birthday cakes in the pictures, so I asked my mother about them and she said that she used to make them for me as a child and that my grandmother did the same for her as well. So, I guess it was always in my family—a combination of nature AND nurture. GL: WHAT WAS THE FIRST CAKE YOU EVER BAKED? CP: I’m sure it was something I helped my mother bake as a kid. More recently, the first fondant covered cake I made was in June 2015 for a good friend’s three year old daughter. It was a farm animal cake and, looking back, it was a bit of a disaster, although at the time I thought it was pretty spectacular! The birthday girl was a very specific three year old who wanted a half raspberry and half banana cake (to this day, the only time I have made that combination!)

Greenwich Lifestyle | October 2020

CONTINUED >

“If you do what you love, you’ll never work a day in your life, only i n m y c a s e i t ’s more like , Do you what you love and suddenly you’ll be up all hours of the night on a deadline!”

CityLifestyle.com/Greenwich

CULINARY CREATIONS (CONTINUED)

Greenwich Lifestyle | October 2020

“Fir s t a nd fore mo s t I’m ins pire d by t he joy my c a ke s bring to ot he r s . I love whe n a ch i ld f ir s t se e s t he ir bir t hday c a ke; i t re a l l y i s a mag ic a l mome n t .” GL: WHEN DID YOU DECIDE TO TURN YOUR

white orchids cascading down the side. It was very dra-

PASSION INTO A CAREER?

matic and beautiful and really fit the wedding venue and

CP: My first career is in finance (and still is). So, I

couple perfectly, which is my ultimate goal.

wouldn’t call baking cakes a career, just a hobby that has taken over my life! It was never a conscious decision, it just

GL: WHAT IS THE HARDEST PART ABOUT

happened gradually as friends and family requested cakes

MAKING CAKES?

and then one day I was buying a website and filling out

CP: There are two different things that can be hard

forms for an LLC. I think it goes back to the saying, “If you

about making cakes: the technical aspect and then

do what you love, you’ll never work a day in your life,” only

the creative aspect. The technical aspect can be very

in my case it’s more like, Do you what you love and sud-

frustrating if I’m trying to make something and it’s not

denly you’ll be up all hours of the night on a deadline!

working out the way I envisioned it, for example the fondant isn’t holding its shape or the cake isn’t straight

GL: WHAT’S THE MOST UNIQUE/WILDEST CAKE

and smooth. Usually I can work around these issues

YOU’VE EVER BEEN ASKED TO MAKE?

and pivot to something else that I’m happy with. The

CP: A groom’s cakes for a wedding rehearsal dinner can

harder part of making cakes though is the creative

be pretty specific and unique, sometimes with inside jokes

aspect. Sometimes the creativity flows and sometimes

that I don’t really understand. But I’d say the most unique

it doesn’t, but when I have deadlines to meet the cakes

cake was requested by a four year old who wanted all of

must get done no matter how inspired I’m feeling. My

the flags of Asia and a picture of the continent of Asia on

best cakes come from times when customers send

his cake. And he knew every flag and he made sure they

me a few inspirational images that are not other cakes

were all there! This was way more fun for me to make than

they’ve seen—maybe the invitation or party plates or a

another rainbow unicorn cake—so bring on the wild ideas!

photograph—and then I interpret those images into a cake that is truly custom and unique.

GL: WHAT’S THE AVERAGE TIME IT TAKES YOU TO MAKE A CAKE?

GL: DO YOU EAT A LOT OF CAKE?

CP: It ranges from 3 to 5 hours on average, sometimes

CP: Ha! Let’s just say that each cake layer must be

longer based on complexity. When I first started they often

torted (leveled) and there is always a bit of extra cake

took me 8-10 hours!

around, which is very dangerous!

GL: WHAT’S YOUR FAVORITE CAKE YOU’VE

GL: HOW MANY CAKES DO YOU MAKE A WEEK?

EVER MADE?

CP: Approximately 3-5 cakes per week. During the

CP: Definitely a five tier black and gold marble wed-

COVID-19 pandemic I have been making more because

ding cake I made for a very fun couple with a theat-

the orders are spread throughout the week. Usually they

rical, over-the-top wedding in a vintage metropolitan

are concentrated on weekends and then I can only take

hotel. Everything about the process was fun, from the

up to 3 cakes a day or I run out of time (and refrigerator

design meeting to the cake delivery. They gave me a lot of

space). At the beginning of the pandemic I thought my

creative freedom, and I added in a tier with a black leather

orders would decline, but instead they increased since it

effect and another covered in edible gold. Then the other

was one aspect of the celebration that could continue (or

three tiers were black marble and the whole cake had

possibly everyone was just stress eating).

CONTINUED >

CityLifestyle.com/Greenwich

CULINARY CREATIONS (CONTINUED)

GL: DO YOU BAKE OTHER TREATS FOR YOUR FAMILY? CP: Yes, I do make things like banana muffins for my kids and cookies for special holidays. GL: DO YOU LIKE TO COOK TOO? CP: I do! (Even more than I enjoy baking) I usually cook about 4-5 nights a week. I’ve been told my seared salmon is pretty solid and my kids will eat it so that’s a bonus. Right now I keep it simple since my kids are young and picky but I’m looking forward to their palates expanding as they get older so I can get back into more complex dishes. I love making any sort of seafood dish—scallops, shrimp, fish, crab—usually with a butter and white wine sauce and some fresh parsley. Living near the ocean you really can’t go wrong with those ingredients! I also roast veggies a lot and bake dinners like chicken or fish. GL: WHAT INSPIRES YOU? CP: First and foremost I’m inspired by the joy my cakes bring to others. I love when a child first sees their birthday cake; it really is a magical moment. Or when a customer sends a thank you note or posts a picture of their family surrounding a cake. And first birthday cake smash sessions are always so fun to watch. I will go out of my way to make a first birthday cake when possible because that is such an important milestone. People sometimes ask me if it bothers me when a cake is cut and my answer is yes and no. On one hand it is a little bit of a bummer watching something I’ve spent hours creating being sliced up. But, on the other hand, cake is about spreading happiness and it is made to be eaten. To that end, I always try to make sure my cakes taste as good as they look and I use the highest quality ingredients possible. GL: PLANS TO EXPAND? CP: I’ve been looking into the logistics of hosting cake decorating camps and classes since I really enjoy teaching, although COVID-19 put a damper on that for the time being. As for a brick and mortar storefront, that would be down the road after my kids are older and I have more time to devote to it. Check out Crystal’s website: confectionsbycrystal.com. More cake photos can be viewed on Instagram: @ConfectionsbyCrystal

Greenwich Lifestyle | October 2020

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HOT SPOT

Greenwich Lifestyle | October 2020

A Fresh Look at Bistro V MARC AND EVELYNE PENVENNE HAVE BEEN PROUD TO SERVE THE GREENWICH COMMUNITY SINCE 1994 AT MÉLIMÉLO CREPERIE AND MÉLI-MÉLO CATERING SINCE 2006, BUT THEIR STORY ACTUALLY BEGAN IN 1990 WHEN MARC WAS GENERAL MANAGER AT VERSAILLES CAFE. Greenwich Avenue has seen many changes over the years and when Marc spotted the “for sale” sign posted on Versailles’ front door, nostalgia kicked in. He could not see another Greenwich institution go. In an effort to evolve with the changing landscape, Bistro V was born in 2013 following a facelift and name shift to emphasize an expanded dinner menu and new international wine list. The interior of the restaurant is proudly inspired by the classic French bistro Marc and his wife remember from growing up in France. It is a cozy local hangout they share with their regular patrons from Méli-Mélo and newcomers alike. The location has become a destination in town for photoshoots and a popular backdrop for Instagram influencer content. A highlight is that Bistro V still offers the same great pastries and viennoiserie from the original Versailles bakery located only a few streets away from the restaurant. Each morning a fresh delivery of warm baked goods is delivered to Meli-Melo and Bistro V. The original pastry chef, Gilberto, hand-delivers them warm from the oven each morning, a tradition he’s carried out with the business since 1980. All of the same natural recipes, brought from Paris, France over four decades ago, are still used at the bakery today. All of the ingredients are fresh, no additives, preservatives, or artificial colorings are used which gives these delectable treats an authentic French taste. A new menu launched during July which includes international dishes with a French twist and premium cocktails. For many years Bistro V has maintained a bustling weekend brunch that features organic egg omelets and relaunched its bottomless Mimosa or Bloody Mary brunch deal once in-dinging reopened during the pandemic. Patrons can still enjoy their favorite French classics like salade niçoise, croque monsieur, French onion soup, quiche lorraine, steak frites, moules frites, and beef bourguignon as well as new dishes like CONTINUED >

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HOT SPOT (CONTINUED)

“A n e w m e n u l a u n c h e d d u r i n g J u l y which includes international dishes with a Fr e n c h t w i s t a n d p r e m i u m c o c k t a i l s .”

Greenwich Lifestyle | October 2020

the seafood saffron risotto, gluten-free pasta with vegetables, and mahi-mahi fish tacos with housemade chips and guacamole. Marc’s favorite dishes are the risotto, seafood trio which includes crab cake, Bronzino, and tuna over vegetables and the Buddha bowl. Hot summer dishes like the Brussel sprout salad with shrimp, lobster roll, PEI oysters, and shrimp jalapeno poppers (which might literally be the hottest dish on Greenwich Avenue) are regularly washed down with delicious handcrafted premium cocktails and the top rosé wine from France. Regulars order the Hibiscus Margarita, Cucumber Mojito, and Bubbleberry all made with fresh ingredients and fresh-squeezed juice from the popular Meli-Melo juice bar which was also awarded by ‘Best of Greenwich’ this year. Note, the Piña colada deluxe is served in a pineapple and almost looks too good to drink along with the other specialty drinks served in elegant glassware. Small bites along with cocktails and wines are discounted during Happy Hour to encourage off-peak dining since the restaurant remains open all day until 10:00 p.m. seven days a week. During its standard breakfast, lunch, and dinner hours the restaurant is packed with a mix of families, couples, and singles new to the area. In partnership with the Town of Greenwich, Bistro V was able to expand its outdoor dining area to accommodate customers who are not yet ready for indoor dining due to COVID precautions or simply want to enjoy the outdoor weather and glorious people watching on Greenwich Avenue. Reservations are not necessary but encouraged Thursday through Sunday. Bistro V is located at 339 Greenwich Avenue, a few doors from the original Versailles cafe location, and it’s sister restaurant Meli-Melo (362 Greenwich Avenue). These two beloved restaurants have allowed Marc and Evelyne to develop relationships with families in town for generations and they plan to keep these establishments open as long as possible while the Town’s business community continues to evolve. Keep your eyes peeled for Marc next time you’re taking an early evening drive in town. When this restauranter isn’t at work he’s enjoying and discovering the immaculate beauty and trails that Greenwich has to offer while riding his bike. versaillesgreenwich.com | melimelogreenwich.com

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Greenwich Lifestyle | October 2020

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OCTOBER

LIFESTYLE CALENDAR

making, storytelling and a scaven-

GO WILD! DRIVE-IN MOVIE NIGHT

door fun for all.

ger hunt throughout the afternoon.

Greenwich Polo Club

Come for food, drinks and safe outReservations Required for each session.

Enjoy a night at the movies with Go Wild! There will be two movies showing, one kid and family friendly, the other teens and adults. Proceeds from

Wild!

will

support

18 NATIONAL CHOCOLATE CUPCAKE DAY

Celebrate by trying one of the

following tempting recipes while

NATIONAL COFFEE WITH A COP DAY

show, Cupcake Wars. Or stop into

watching an episode of the Food Network reality-based competition

This day brings men and women

some of our local bakeries such as

conserve open space, connect our

in uniform together with their com-

Black Forest Bakery, By The Way

community with the natural world,

munities to connect over a cup of

Bakery, or St. Moritz. Remember to

and inspire the next generation of

joe. Use this day as an opportunity

invite friends or family over to share.

conservationists. Tickets must be

for open dialogue and to improve

purchased in advance.

communication. When officers hear

Greenwich Land Trust’s efforts to

their community’s needs from the

people themselves, they’re better

THE GREENWICH HISTORICAL SOCIETY’S ANNUAL FALL FESTIVAL

and goblins, creatures, and strange

NATIONAL PASTA MONTH

trickery. People of all ages look for-

Join the outdoor fun at our much

Explore the world of pasta. Whether

ward to Halloween traditions. While

anticipated annual Fall Festival.

you’re cooking up a salad, main

dressing up and baking, we carve up

Bring the whole family to the

dish, or dessert, recipes abound. If

glowing pumpkins. Children breath-

Historical Society or an afternoon of

you don’t feel like cooking, pick up

ing life into storybook characters,

music, scarecrow making,

pasta from Pasta Vera or Il Pastificio

practicing their trick or treat. In twos

Enjoy live music performed by

or take the family out to an Italian

and threes, they traipse through

popular bluegrass–swing band Too

restaurant. No matter what you are

the neighborhood, collecting their

Blue, while families enjoy scarecrow

planning, invite friends to join you.

bounty in pillow sacks.

The Greenwich Historical Society

able to support them.

HALLOWEEN

Halloween brings out the ghouls folk. They come creeping about the neighborhood seeking favors over

your fave tacos + sides, to-go feed the crew w/ a family pack, pack available for pick-up or delivery order at bartaco.com

Greenwich Lifestyle | October 2020

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