Chef Harold Moore Opens Greenwich Grille in 33 Greenwich Space

It’s a wrap for 33 Greenwich – and Chef Harold Moore has taken over the space with Greenwich Grille. Along with partner Julia Grossman, Chef Moore has brought a new menu – and drinks! – to the West Village spot.

Chef de cuisine Bryce Sorem, who worked with Moore at now-shuttered Commerce, helped craft the dinner menu with items like Deviled Eggs with crispy bacon, Braised Beef Short Rib and Old School Chicken Pot Pie. Brunch starts with a complimentary Pecan Cinnamon Sticky Bun, and continues with dishes like Sweet Potato Toasts, Bryce’s California Breakfast Burrito and French Toast Casserole. Chef Moore’s signature coconut cake – a favorite from Commerce – is back, too.

And don’t forget the bubbles including a large format special: a bottle of Cava with two fresh juices.

The wine and spirits program is run by General Manager Cheron Cowan, a certified sommelier who has worked at restaurants including Blue Hill and Gramercy Tavern while Grossman heads up the cocktail program with drinks including classics like the Manhattan, new takes on the Espresso Martini and the Greenwich Street with gin, elderflower, mint and prosecco.

“I think every cocktail program needs to reflect the restaurant at hand,” Grossman tells thirsty. “We wanted to make Greenwich Grille a neighborhood restaurant with offerings that people already like so I wanted the cocktails to reflect that. We aren’t reinventing the wheel— just using quality, straightforward ingredients and a range of spirits that are approachable and won’t alienate anyone.”

The Espresso martini and Pineapple martini both have roots at the first real restaurant where Grossman worked, called Steve & Cookies.

“It’s in a shore town called Margate, NJ, and it’s busy all the time,” explains Grossman. “They sell so many Pineapple martinis all summer long–it’s kind of crazy. Got some tips on how to make them from one of the 20+ year bartenders over there. Turns out the espresso martinis don’t get frothy unless the espresso is hot.”

As for the other cocktails, the Agave Stinger has been in Harold’s repertoire for a while, Grossman says.

“A good Manhattan is always important, in my opinion; and the rest are just tasty,” she continues. “I don’t think Sidecars get enough love— they’re so delicious this time of year. A little refreshing, a little festive, and more than enough booze to warm you up on a chilly day.”