“You can still go big, but we really wanted to carve out an experience where you can get in and out for $50.”
The Greenwich owner Delores Tronco, right, gave executive chef Luke Miller, left, free creative reign on the new Italian menu. Delores Tronco grew up in New Jersey eating a big Italian Sunday dinner every week with her family. Her grandparents had emigrated from Palermo and Naples to New York City, where they ran a produce cart and a bakery that also sold eels out front.
It started out as a chic, New York City-inspired spot with a new American vibe. When executive chef Justin Freeman left The Greenwich last summerTronco knew she wanted to keep the restaurant’s popular sourdough pizzas and New York-Basque cheesecake, but she let Miller take creative control of most of the menu changes, including the new calabrese and hot honey pizza. “It allowed Luke to turn a new page, establish himself as the executive chef … and carve out his own path,” she said.
The Greenwich has also slimmed down its entrees, taking off the short ribs and transforming the half-roasted chicken into piccata style. Since it’s located“It was important to me that we were good neighbors to them, so we were very intentional about not going pasta-forward on our menu as we shifted toward Italian and instead continued to embrace the sourdough pizzas that we’ve always had and then built out the rest in a more Italian direction,” Tronco said.
“People are feeling it right now,” Tronco said. “The world is a really tough and expensive place, and I think restaurants are meant to be restorative to people, and part of that is feeling like you can enjoy time out without spending hundreds of dollars. You can still go big, but we really wanted to carve out an experience where you can get in and out for $50.”
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