Since 1969, restaurant, hotel, travel & other witty reviews by a handpicked, worldwide team of discerning professionals—and your views, too.


409 Greenwich Ave. (Railroad Ave.) Send to Phone
Graham Elliot Bowles graces Greenwich with creative twists on New American classics.

Lunch Wed.-Fri., Dinner nightly, Brunch Sat.-Sun.
  • Dress code: Casual dressy
  • Full bar
  • Reservations suggested

* Click here for rating key

THIS RESTAURANT IS CLOSED Primary Food & Drink Restaurant Review

: Graham Elliot Bowles has livened up the Greenwich dining scene with a New American restaurant that showcases his signature creative takes on tried-and-true classics. The setting is tasteful and subdued; a lounge area marked by a white marble bar and black-and-white herringbone pattern tiled floors stands adjacent to a dining room characterized by wood floors, tables and chairs, and an airy open kitchen to the rear. Categories of bar snacks, raw, cold, hot, sea, land, sides and sweets break the menu down until it’s as basic as it gets. Cheddar arancini, risotto balls with bacon lardons, pearl onions and spicy ketchup; chorizo meatballs with almond remesco, manchego and parsley leaf; and even eggplant fries provide fresh perspectives on established standards. Seafood fare also undergoes innovative applications with plump sea scallops served with caramelized endive, baby watercress, kumquat marmalade and vanilla gastrique. A selection from "land," Berkshire pork chop is given gourmet and backyard barbecue accents with artisan grits, braised collards, corn nuts and root beer barbecue flavors. Sweets feature a carrot cake with tropical twists of Hawaiian pineapple, ginger essence, Neufchâtel gelato and walnut brittle, and a chocolate quartet of chocolate donut, chocolate cream, chocolate mousse and chocolate ganache. The wine list works with the menu and consists of local and other American varietals from well-chosen vineyards.


GAYOT's Annual Restaurant Awards honor America's best chefs, as well as promising newcomers and a top restaurateur.