Perched at the top of Greenwich Avenue, The Cottage Restaurant has become a culinary beacon, drawing food lovers from near and far. This sophisticated yet cozy eatery redefines dining in the heart of Greenwich, offering a seamless blend of innovation and tradition. Led by celebrated Chef Brian Lewis, The Cottage Greenwich provides an unparalleled culinary experience that highlights seasonal ingredients and bold flavors, making it a must-visit destination for discerning palates.
• THE COTTAGE | GREENWICH •
meet chef Brian Lewis: A Culinary Visionary
Chef Brian Lewis, the visionary behind Full House Hospitality Group, is renowned for his exceptional culinary artistry and inventive approach to modern cuisine. Growing up in Somers, New York, Brian’s passion for cooking sparked at just 13, setting him on a remarkable culinary journey. He honed his craft in prestigious kitchens under celebrated mentors, including Chef Jean Louis Palladin at the Watergate Hotel, Marco Pierre White at The Criterion & Mirabelle, and Chef Eric Ripert at Le Bernardin. This invaluable experience laid the foundation for The Cottage and OKO, two of the Northeast’s most beloved dining destinations. Brian’s commitment to using locally sourced, top-quality ingredients is evident in every dish, creating a memorable experience at The Cottage.
chef de cuisine Fedecio Douglas
Chef Fecedio A. Douglas III, affectionately known as Chef Fecedio, brings his Afro-Caribbean roots and passion for inventive, soulful cooking to his role as Chef de Cuisine at The Cottage in Greenwich, Connecticut. Raised in the Bronx, he was inspired by his grandmother, Esther Spencer, to create dishes that celebrate heritage and authenticity. After beginning in business studies, he pivoted to the culinary arts, earning a degree from the Culinary Institute of America. His diverse career includes a pivotal period in Dallas, where he trained under acclaimed chefs like Stephen Pyles and Matt McCalister, embracing seasonal, farm-to-table cuisine and innovative techniques. Now at The Cottage, Fecedio creates unforgettable dining experiences that blend cultural depth and fresh, sustainable ingredients. When he’s not in the kitchen, he enjoys Zumba, karaoke, and staying connected to his Bronx roots, embodying a joyful, welcoming approach to his craft.
• THE COTTAGE | GREENWICH •
a memorable culinary journey
Dining at The Cottage Greenwich is a sensory experience from start to finish, and my recent meal there was no exception. Here’s a glimpse into our culinary adventure:
Dining at The Cottage Greenwich is a sensory experience from start to finish, and our recent meal there was no exception. Here’s a glimpse into our culinary adventure (Editor’s note: The Cottage updates their menu to reflect tastes of the season so our selections might not be available on your visit):
Drinks
- Naked and Famous: A smoky and intriguing cocktail featuring mezcal, aperol, and yellow chartreuse—a delightful balance of boldness and brightness.
- Euro Trip: A smooth, spirit-forward concoction with bourbon, rye, curacao, and a blend of Carpano Antica and Pimm’s, perfect for sipping and savoring throughout the evening.
Starters
- Hot Honey English Muffin Pizza: A delightful combination of stracciatella di bufala, San Marzano tomato, and basil, topped with a drizzle of hot honey. This twist on pizza had a perfect balance of sweet and savory, and it was, simply put, insane.
- Flour Water Salt Sourdough with Whipped Butter: The perfect balance of tangy, soft sourdough paired with smooth whipped butter. You can also elevate this dish by adding whipped ricotta and chicken jus for an indulgent start to your meal.
- Wagyu Brisket Bao Buns: These steamed buns were filled with tender wagyu brisket, paired with napa kimchi, ink aioli, and duck fat potato tempura. The rich and bold flavors were complemented beautifully by the tangy kimchi.
- Buttered Crab Toast: Featuring Jonah crab with béarnaise aioli and pickled shallots, this dish was a buttery, luxurious bite that we couldn’t get enough of.
Main Course
For our entrée, we shared the Roasted Organic Chicken, which came accompanied by a luscious truffle cauliflower purée and mustard jus. The chicken was perfectly roasted—juicy, flavorful, and comforting, embodying everything you’d want from a dish rooted in simplicity and quality. For a side we split a Cottage Salad which a refreshing mix of little gems, kale, almond oil, and ice wine vinaigrette.
Dessert
To cap off the meal, we indulged in the signature Milk and Cookies. The warm, gooey cookies paired with creamy milk were the perfect nostalgic ending to an extraordinary dining experience.
At The Cottage Greenwich, Chef Brian Lewis’s vision is evident in every dish, from carefully crafted starters to memorable desserts. Each meal offers a warm, inviting experience that reflects the best of seasonal ingredients and thoughtful preparation. Whether you’re enjoying a casual lunch, a refined dinner, or marking a special occasion, The Cottage is a place where good food and good company come together. Discover why Chef Lewis’s restaurants are beloved across Connecticut and New York, where quality and creativity meet in every bite.
Chef Brian Lewis’s culinary empire extends beyond The Cottage in Greenwich:
- The Cottage Westport, a sibling restaurant offering the same dedication to farm-to-table excellence in Westport, CT.
- OKO, a modern Japanese-inspired restaurant with locations in Westport, CT, and Rye, NY, blending Japanese tradition with New England ingredients. OKO Rye is especially noteworthy, having earned a spot on the MICHELIN Guide’s New Plate Establishments list.
To learn more about all of Chef Brian Lewis’s restaurants, visit Full House Hospitality Group.
