Despite the fact that Dana Noorily and Julie Mountain opened their second location of The Granola Bar (TGB) in Greenwich last week, the two women don’t consider themselves restaurateurs. “We are more like very demanding consumers,” Mountain says. That’s because neither of the two ever worked in the restaurant business when they embarked on their first TGB venture in Westport, CT three years ago to offer consumers a wider range of everyday options.
“We are food realists,” Mountain says. “On Monday,
maybe you feel fat, so you are going to drink a green
juice and have a green salad. But maybe by Thursday
or Friday you want some eggs and bacon.”
The two see their restaurant as a place that has something for everyone. While some items are more caloric than others, all are made from the freshest, local, and most organic ingredients and have been, as Mountain assures, “manipulated as little as possible.”
TGB doesn’t employ any stovetops or fryers, so their hot items are all either baked or cooked on a flattop. “There is no opportunity for anything to sit in a pan with oil or butter,” Mountain confirms. Plus, no oil or butter is used in meal prep either. Not that they don’t like or use any fats, but they use healthy alternatives like nut butters and avocado.
Additionally, the menu offers several vegan and vegetarian dishes like black bean burgers ($10) and roasted cauliflower chili ($8), but also includes build-your-own salad and quinoa bowls (starting at $9), which helps provide options for every diet and palate.
TGB’s chef, Neil Rohricht, who previously worked in the Caribbean and then Asheville, NC (a vegetarian foodie’s paradise), has brought a unique style, featuring a flair for cashews, as in his popular cashew yogurt.
And even though there’s plenty om hand for those counting calories, Mountain and Noorily don’t want TGB to be pigeonholed as a health-food spot, and they do still serve serve bacon, grilled cheese, and quesadillas. In fact, the owners recommend everything from their customer-favorite avocado-centric dishes to the breakfast burrito or bacon, egg, and cheese. Besides, Mountain offers, “If you are going to eat an avocado grilled cheese, it should be the least manipulated grilled cheese possible,” promising that, “No matter what you eat at TGB, you’ll feel good about yourself at the end of the day.”
The 2,700-square-foot Greenwich location offers extensive seating, an eat-in bar and a large take-out section for people on the go. The Granola Bar will be open seven days a week, Mondays-Saturdays from 7 am-5 pm and Sundays from 8 am-4 pm.
