Stamford, CT - Chef Antonio Greco is thrilled to announce the opening of his new restaurant, Bar Zepoli, in Stamford. On the menu, you’ll find family favorites such as Nonna’s Meatballs and Gnocchi Puttanesca, alongside modern dishes such as Arctic Trout Crudo and Mint Crusted Rack of Lamb. Classic salads, such as the Caesar get a modern update with polenta croutons. More recent classics such as a Quinoa and Baby Kale salad are also offered. Like his Nonna, Chef Greco purchases his grass-fed beef and free-range chicken from local farms. Unlike his Nonna, Chef is also serving Ahi Tuna and Organic King salmon. Nonna would recognize the classico pizza with Italian plum tomatoes, basil, and mozzarella, but she might be (delightfully) surprised to see a pizza with sweet potatoes, caramelized onions, sopressata, goat cheese and fresh garden herbs.
Bar Zepoli offers an extensive menu of cocktails: seven spins on classics, such as Negronis, and thirteen seasonally rotating craft cocktails, such as a Western Porch Rocket made with house- made bourbon. The wine list has an extensive by the glass offering which rotates seasonally and also includes over 215 different bottles at a variety of price points. Craft beers, like the cocktails, rotate seasonally, offering such rarities as Maine Brewery Lunch and New England Brewery Double Fuzzy Baby Duck on tap and Lawson Super Session 8 and Sip of Sunshine by the can.
About Bar Zepoli: Bar Zepoli was created by Chef Antonio Greco, in partnership with Abey Joseph and Binu Baby, to showcase his family’s recipes bringing a modern interpretation to Nonna’s meatballs and his family’s favorite lamb. Like Nonna, Chef sources his meats and vegetables from local farms. Chef Antonio Greco’s current menu is the culmination of 10 years of experience, including Holstead Bistro in Harrison and Cafe Stregga. Chef Tony's cooking style is simple, straightforward, and clean. His favorite dish on the Bar Zepoli menu is the Arctic Trout Crudo.