Norwalk, CT: Rooted in southern comfort food, paired with cold beer and craft cocktails, and wrapped in hospitality, Jacob’s Pickles, located at The SoNo Collection in the coastal city of Norwalk, CT, has been enjoying their soft opening this week in preparation for its grand opening on November 6. The highly anticipated addition to the property’s diverse dining options, as well as Norwalk’s eclectic dining scene, brings 10,000 square feet of dining, bar, and event space to the neighborhood.
Jacob’s Pickles first made its mark on New York’s Upper West Side in 2011. Its industrial design aesthetic and warm casual vibe set the tone for the restaurant's brunch, dinner, and late-night scene, with American craft cuisine, scratch-made southern comfort classics, handcrafted cocktails, and pickles always serving as a perfect pairing. Founder/Owner Jacob Hadjigeorgis took his passion for comfort food, craft beer, and design and, along with his father and mentor George Hadjigeorgis, created Jacob’s Pickles, the first full-service restaurant for the Pickle Hospitality Group. Dining enthusiasts, influencers, and New York’s food media soon put Jacob’s Pickles on the map, leading to satellite locations throughout New York’s boroughs. The restaurant’s newest location in Norwalk, CT, is Jacob’s Pickles’ first foray into the ‘burbs.
“We are excited to take inspiration being near the water. In addition to featuring more seafood, we also want to celebrate Connecticut's local produce, breweries, and distilleries, “says Jacob, “Our commitment to caring hospitality is unwavering. We truly appreciate each and every one of our guests, and we strive to create an environment where everyone feels welcomed and valued. Building new connections and being a hub for the community is at the core of our mission.”
The stunning street-level space (total seating capacity 300) boasts two private dining rooms, a 30+ seat patio with retractable doors spilling into the main dining room, and a premier bar and lounge area featuring a 100-foot back bar. The multi-sensory space is designed by New York City-based firms Handwerk Art and Design and Design by OPA Architecture (interior design) who took their inspiration from Jacob's Pickles’ original location iconic design, early 20th century workshops and cafeterias, American farmhouses, large retro rooftop signs, and railroad stations, all with a layering of urban context. Globe lighting and exposed bulbs throughout the space and a vintage chandelier punctuate various handmade elements, such as the ironwork found in the bar towers, jacket hooks, table bases, and banquette partitions that are all done on-site by hand and, as such, have irregularities. Following suit are the handmade back wall tiles that are slightly chipped or misshapen in semi-precise ways. In the foyer and restrooms, the penny tiles are arranged one by one into simple, often askew graphics, and cut marks can be seen in some of the reclaimed wood and tabletops. Connectivity throughout the large space is accomplished through low-dividing walls, display kitchen moments, and distressed mirrors, all putting forth that Jacob's Pickles is open to all.
The menu is executed by Chef David M. Perez, the Culinary Director at Pickle Hospitality. Menu highlights include classic and creative pickled vegetables, biscuits and gravy, over-the-top poutine, BBQ smothered buttermilk fried chicken on a biscuit with pepper jack cheese, low country meatloaf, catfish tacos, and midnight mac & cheese with jalapeños, sweet sausage, and sunny side egg. Creative cocktails, whiskey flights, Jacob’s Pickles’ very own biscuit beer, and floats offer a sneak peek into the restaurant’s spirited beverage program led by Selina Ardan.
“Our goal is to continue being your favorite restaurant, where you can always count on food that brings a smile to your face. We are dedicated to perfecting the classics, the dishes that have made Jacob's Pickles a beloved name. But we also want to surprise you with new and exciting creations you can only find in Norwalk. We can't wait to serve you and share our passion for food and hospitality,” says Jacob.