Westfield's Maize Cocina & Cocktails Unveils Spring Menu: Get A Sneak Peek

WESTFIELD, NJ — Spring is here, and diners will soon get a taste of what is cooking at Maize Cocina & Cocktails in Westfield.

Executive Chef and Co-Owner of Maize Jesa Henneberry (and Food Network's Chopped Champion) unveiled a new spring menu at her restaurant nestled inside the town's historic train station, at 301 N Avenue West, Westfield.

"The menu is based on experiences from my travels the last couple of months," said Henneberry to Patch.

Henneberry showcased a delicious new starter called the Pasilla Oaxaca Black Bean Puree with charred jalapeno sofrito, black garlic, black sesame, and warm corn gordita.

Inspired by her travels to the south of France, Henneberry replaced the traditional poblano rajas with her own twist and added sesame oil to finish.

Another new menu item is the appetizer Coconut Shrimp Skewers made with guava - yuzu gelee, toasted coconut, fermented Mexican chile, and fresno.

"Spring says kebabs and grilling," said Henneberry.

Another tasty appetizer is Henneberry's "little version of the hot chicken sandwich," which has a Mexican street food twist.

The bun is dipped in a chili sauce and then pan-fried and topped with hot honey crispy chicken, pickled mango, cabbage aji verde, and queso fresco.

Taking on a light and refreshing taste, Henneberry offers a new salad called the Pazole Verde Grain Bowl. It features sweet pea greens, farro, charred snap pea, jicama, tomatillo vinaigrette, hominy, pickled onion, radish, cilantro, spiced pistachio, and avocado foam.

"It's my version of the Mexican poke bowl," said Henneberry.

For entrees, Maize offers several new items, including a refreshed version of her famous duck for spring.

The Tamarind Chipotle Duck features lime-scented farro, snap pea, jicama, scallion, serrano, spiced pistachio, basil oil, and avocado foam.

To end things on a sweet note, Maize is serving Caralota de Limon Tostada featuring coconut-lime mascarpone, crisp shell, white chocolate, and salted pistachio.

Maize describes its food as a modern take on Mexican cuisine that is rooted in tradition and shaped by global influence.

"Maize is the most personal thing I've ever created. From the food to the space, every detail was built with intention - it’s where my creativity, my experiences, and my love for Mexican cuisine all come together," said Henneberry.

Henneberry, a Midwest native trained in New York City, has worked as a private chef and culinary consultant and contributed to concepts including Jajaja Plantas Mexicana.

Henneberry was also a champion on Food Network's "Chopped" before opening her first restaurant, Maize Cocina & Cocktails in October 2024.

Henneberry described the restaurant's first stretch in Westfield as a period of change and growth. She said the restaurant evolved after opening and that guest response helped shape adjustments to the food, service style and cocktail program.

She said it "has been a great learning experience. And also for me, personal growth. So I feel really lucky to have gotten this specific location and the opportunity here in Westfield."

Henneberry also said the design of the restaurant developed over time as the team settled into the historic space.

"I'm passionate about food, it makes me feel good to do all of it, whether it's space design, the food, the cocktail program, the server uniforms, the whole design I'm very proud of," said Henneberry.

Henneberry said the new offerings would be part of a spring-summer rollout beginning on Friday, April 10.

Happy Hour will run from 3 to 6 p.m. Tuesday through Friday, and a brunch on Saturday and Sunday.

She also described plans to introduce a marisco of the day and expand lighter seafood options, including aguachiles and a raw bar component.

For more information, visit maizewestfield.com or follow instagram.com/maize_westfield or Maize Westfield.

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