On Tuesday, June 4, the Siguenza Family is poised to open their ninth restaurant, South Bay at 403 Greenwich Avenue.
At a soft opening on Friday night for friends, family and media, the weather was warm and sunny, and the front of the restaurant, now entirely windowed, was opened for an al fresco experience.
The Siguenzas’ company, JS Restaurant Group, named in honor of their father, includes Harvest on Greenwich Ave in Greenwich, West Hartford, Westport and New Haven; Scena in Darien, 55 Wine Bar & Wood Grille in Fairfield, and CAVA in New Canaan. There is also a sister South Bay restaurant in New Haven.
At South Bay Greenwich, the space has been transformed, brightened by banks of new windows and woodwork painted Cerulean blue. For those with memories of Sundown Saloon, the charming exposed brick remains, but rather than dark wood, the South Bay theme evokes sea breezes and, after a few minutes, before-and-after comparisons give way to comments about the seafood and pasta dishes.
The menu focuses on local ingredients, fresh seafood and home made pasta.
Seafood entree choices include: Linguini & Clams – local little necks, garlic, olive oil, crushed red pepper and aromatic herbs. Mussels Fregola – Green onion, garlic, red chilly pepper, coriander and spring peas. Seared Halibut – puree of roasted leeks, garlic, asparagus herb risotto and baby carrots. Grilled Salmon – tarragon herb, green onion potato hash, sautéed kale.
Non seafood dishes include Portobello & Spinach Ravioli – oven dried cherry tomatoes, artichokes, ricotta, chilly flakes and shallots; Vegetable Lasagna – eggplant, squash, spinach pasta, plum tomato and ricotta.
There is also a Half Roasted Chicken, Grass Fed Lamb Burger or a 12oz Dry Aged Grilled Ribeye.
Small plates include Roasted Cauliflower Soup, Char Grilled Octopus with green harissa aioli, arugula, cumin, sofrito of pickled vegetables and orange honey. Pan Sea Scallops are made with brown butter, apricots and fava beans. PEI Mussels are served in sweet chili sauce, garlic, green onion, coriander and a touch of cream. Buttermilk Fried Squid is served with lemon garlic aoili, herb vinaigrette and sweet chili sauce. There are also Steamed Little Necks in white wine, garlic, leeks, olive oil and fresh herbs.
“The chef likes to make sure the items like fish stand out on their own – using just olive oil and sea salt – keeping it clean, keeping it simple,” said Nube Siguenza “There are also a few vegetarian dishes.”
“The chef cooks from scratch,” Nube continued. “The sauce is homemade, the pasta is home made.”
Among the attendees was Gwen Briggs and her mother Judy Briggs whose memories of 403 Greenwich Ave include Sundown Saloon’s predecessors: Casey’s, Mickey’s, Carriage House and the Jolly Roger.
“This is a family business going on 20 years,” Nube said. “We plan to have live music and a fantastic happy hour from 4:00-7:00pm.”
South Bay is located at 403 Greenwich Avenue.