Greenwoods Grille And Ale House: A Place For Friends And Family

Chef Matthew Stein and his wife Susan hope that they have created a “Cheers”-style gathering place in Bethel, in the one year that they have owned and operated Greenwoods Grille and Ale House, located at the corner of Greenwood Avenue and Depot Place.

“It’s a very friendly, family atmosphere, where everyone knows each other. We have a lot of regular customers and we see many new faces coming in every day. There are still newcomers walking in and telling us how thrilled they are to see the restaurant open again.”

Greenwoods Grille and Ale House is housed in the historic Bethel Opera House building. The Steins strive to retain the historic feel of the building, while ensuring that their customers are comfortable. “We’re told it is about 160 years old, and that the term ‘opera house’ was once given to a building used as a meeting house,” said Chef Stein. “There were never any actual musical operas here.”

Although Greenwoods Grille and Ale House is their first venture into owning a restaurant, Matthew Stein is no newcomer to the restaurant business. He has more than 30 years of hands-on experience, having apprenticed and trained in numerous New York City restaurants, including The Four Seasons and La Caravelle. Most recently, Chef Stein could be found in the kitchen of the Silvermine Tavern in Norwalk. Ms Stein was formerly in human resources, and now runs the front of the house.

Customers are greeted warmly at either of the two main entrances, one off of Greenwood Avenue that leads into a quiet, 25-seat dining area dominated by a huge stained glass window, and the other off of Depot Place that leads immediately into the bar and then on into the main dining room, known as “The Brick Room.” The Steins have replaced the wall that formerly divided the bar area from The Brick Room with a half wall, allowing the tall windows to bring more natural light into both rooms.

Tile floors, natural wood wainscoting beneath brick walls, brass rails, and a tin ceiling give a pub atmosphere to the dining room, which seats 35.

The quality of care with which each item is prepared is what sets Greenwoods Grille and Ale House apart from other restaurants in the area, explained Chef Stein. Starters include a lumpfish crab cake with tomato confit and buerre blanc sauce; organic chicken quesadilla; chili-glazed buffalo wings; and Prince Edward Island mussels steamed in a sauce so garlicky and fragrant that customers regularly request additional bread to sop it up. Jumpstart the meal with a bowl of four-cheese macaroni and cheese, or tender short rib chili. Appetizers range from $5 for the soup of the day, to $9.

Extremely popular right now is the lobster macaroni and cheese, a frequent special. But regulars can rest assured that Chef Stein will happily create the decadent pasta dish upon request, whether it is listed or not. Pulled pork served with “skinny rings” on top is another dish that is a people pleaser, they said. The skinny rings are Greenwoods’ own crispy, ultra-thin Bermuda onion rings served with zingy chipotle ketchup.

Attention to preparation extends from the sandwiches, wraps, and burgers, whether it is one of the seven innovative 10-ounce black Angus burgers, beer-battered fish and chips, a wilted spinach salad, a all-beef Kosher hot dog on the children’s menu, to the higher end offerings on the menu. “What I try to do is to produce even standard fare at a very high level,” Chef Stein said. Everything is prepared onsite, from scratch, with no frozen or prepared foods.

Atlantic salmon is grilled with a honey mustard glaze and served with wild mushroom risotto and grilled asparagus. Besides the Atlantic salmon, fish lovers will be delighted by the pecan-crusted brook trout with braised green lentils, the panko-crusted fresh flounder sandwich with spicy, homemade tartar sauce, or the fresh Maine lobster served in a toasty potato roll. The hand-cut and charcoal grilled Black Angus New York strip steak boasts a peppercorn sauce, with caramelized onions and mushrooms on the side. Roasted garlic mashed potato and seasonal vegetable accompany the organic, herb-roasted chicken.

Those desiring meatless meals will find the vegetable penne a rich and flavorful dish, or fill up on pear salad with roasted walnuts, and creamy blue cheese vinaigrette. The veggie burger is combination of zucchini, roasted Portobello mushroom, sautéed spinach, and sun dried tomatoes, or chomp into the vegetable panini sandwich stuffed with eggplant, zucchini, roasted peppers, Portobello, spinach and jack cheese.

Sandwiches and burgers range from $9 to $12 for most items, and are served with hand-cut fries and Greenwood’s slaw. The lobster roll is $15. Entrees are priced from $13 to $21.

On Sunday, from 11:30 am to 3 pm, a brunch menu is available, in addition to the regular menu. Dine on specialty omelettes like the caramelized onion, roasted jalapeno and queso blanco omelette, the spinach and brie omelette, or classic spinach, bacon, and Swiss cheese Quiche Lorraine ($7, with toast and home fries). Belgian waffles ($7) made on premises, and a cinnamon-infused challah bread French toast ($7) are sure to please brunch-time diners. Bloody Mary and Mimosa cocktails are available during brunch for just $2 each.

Items on the children’s menu include hand-cut fries and a kid’s-size drink, for $5. On Tuesday nights, children up to age 12 eat free, when accompanied by an adult; one child per adult.

In the bar, Windsor-style bar stools invite a dozen guests to settle in for a while. Two flat-screen televisions are placed over the full bar, and play just loud enough for the enjoyment of those seated there, but not loud enough to disturb diners in the adjacent rooms. Fourteen beers are available on draught, along with a large selection of craft bottled beers and ales.

“We are northern Fairfield County’s beer bar,” Chef Stein said. Every third Wednesday of the month, from 7 pm to closing, Greenwoods Grille and Ale House hosts an informal beer tasting of featured beers and ales. “All of our bartenders study and know the beers,” he said, “because they are not the usual beers found in a bar.” Customers are welcome to request a taste of any of the draught beers, at anytime, he emphasized, not only during the tastings.

From 4:30 to 6:30 pm, Monday through Friday, half-price Happy Hour in the bar includes appetizers and the bar menu, as well as selected draught beers and well drinks.

There may not be opera, but there is live music every Saturday evening in The Brick Room. The nine wood-topped tables that seat up to 35 guests are rearranged to make room there for the bands, said the Steins, from 9 pm to midnight. For those seeking a spot to relax and visit, Greenwoods Grille and Ale House provides a lounge area, that doubles as a room for small, private parties.

Outdoor dining is a pleasant way to spend a spring, summer, or fall evening. Hedges along one side of the Greenwoods’ patio provide privacy, but patrons can watch the bustle of Depot Place as they sip and dine at umbrella-topped tables. The full menu is available to patio diners.

“It’s great food and great beer. What more can I say?” asked Chef Stein.

Greenwoods Grille and Ale House, 186 Greenwood Avenue (Route 302), Bethel, serves meals from 11:30 am to 9 pm, Sunday; 11:30 to 10 pm, Monday through Wednesday; and from 11:30 am to 11 pm, Thursday through Saturday. The bar is open seven days of the week, from 11:30 am to closing. Plentiful free parking is available at the municipal parking lot across Depot Place, or on the street. For information on catering, takeout, or for reservations, (recommended on Friday and Saturday nights), call 203-791-0408. More information, new menu items, and special events are listed at greenwoodsgrill.com, or become a Facebook fan of Greenwoods Grille and Ale House.

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