New Rotisserie Chicken Restaurant To Open In Cos Cob

GREENWICH, CT — Bird will soon be the word in Cos Cob.

Wildacre Rotisserie, a new fast-casual rotisserie chicken restaurant, will open in Cos Cob at 147 E. Putnam Ave. this spring. The building was previously occupied by Starbucks, which closed in 2020.

Inspired by California cuisine, the restaurant will bring a fresh take on traditional rotisserie with a carefully curated and flavorful menu that has something for everyone, according to owner Ben Pote.

Before moving to Connecticut a couple years ago, Pote, who has years of experience in the restaurant industry and an extensive background in culinary operations and menu strategy, lived in California with his wife for a decade.

"I really cut my teeth with California cuisine. There's something really special about that cuisine that's near and dear to my heart," he said. "I really wanted to create a concept that appeals to a really broad swath of people. I started thinking about, if you eat meat, rotisserie chicken is kind of this universal truth. So how do we breathe new life into the fast-casual rotisserie space?"

Rotisserie-herbed chicken and slow-roasted cauliflower will be a staple. The chicken will be rubbed with with bay leaf, oregano and fennel pollen to give it an herbaceous, savory flavor. The cauliflower will be sprinkled with za’atar, a Middle-Eastern herb blend.

Entree-sized salads, such as the Pacifica (shredded chicken, avocado, sheep's milk feta, fennel, radish, toasted sunflower seeds, cilantro, meyer lemon vinaigrette) or the Sesame Chop (Shredded chicken, cucumber, napa cabbage, radish, puffed rice, scallions, sesame citrus vinaigrette), to name a couple, are hearty enough for lunch and dinner.

There will also be plant-forward sides like roasted brussels sprouts, cucumber salad, potatoes, kale salad and even french fries.

Pote plans on featuring seasonal vegetables where it makes sense across the menu, using flavors from around the Mediterranean, Central America and Asia — all components of California cuisine.

Guests can order a la carte or select a bundled meal, which offers the choice of either a rotisserie chicken or slow-roasted cauliflower main plus two sides and two sauces. Sauces include: herby ranch, lemon tahini, creamy garlic, honey dijon, salsa verde and chili vinegar. There will be the option to order and dine in, or order for pickup or delivery.

The chicken will be sourced from Cooks Venture, an Arkansas-based purveyor.

"I really wanted to partner with someone who I could feel really proud about serving their product," Pote said, adding that some friends involved in sustainable agriculture recommended them.

Unlike chicken from major companies like Tyson, Cooks Venture raises its own slow-growth, free-range heirloom chicken called the Pioneer. The birds are pasture-raised and fed a diet of non-GMO feed.

"The Cooks Venture bird grows the way nature intended the chicken to grow. As a result of that, that's why you have such a deeper flavor, that's why you just have a more delicious, better balanced product. I'm really excited I found them and I'm working with them," Pote said.

Just like the menu, the 1,600 square feet of interior space was inspired by California. There will be 12 seats for dining-in, overlooking Mill Pond.

Crisp white paint and contemporary light fixtures will give the space a modern vibe, and tiles in different shades of green will represent the different greens found in nature, an important aspect for Pote when developing the concept for his first-ever restaurant.

"There's this really special moment when you can find some space for yourself outside. That, to me, is so essential to the California theme as well. It's coastal and tied so closely to nature," he said.

Before embarking on this current venture, Pote held leadership positions at a number of nationally-renowned food brands, including Director of Development at Souvla in San Francisco, Director of Culinary Innovation at Starbucks and most recently Director of Culinary Strategy and Culinary Program Manager at sweetgreen.

Pote said he's excited to bring this concept to life, especially in Cos Cob and Greenwich.

"The food scene there is really incredible, and it's evolving and exciting. To weave myself into that and be a part of the food scene there as it continues to evolve is really exciting for me," Pote said.

"I've been in this industry for a long time, and I've learned so much and have been really fortunate to work for some amazing companies," he added. "It's been a dream of mine to open a restaurant of my own. It's literally a dream come true."

There is no specific opening date yet, Pote said, but an announcement will be made when there is one.

For more on Wildacre Rotisserie, visit their website or follow them on Instagram and Facebook.