519412 Thu May 15 09:18:48 -0700 2008 12 13 New England 0 3689863 Does anyone know when it's going to open? I live across the river from it, and a couple of nights ago there were umbrellas out on their patio and folks running around, but since then it's been dead as a doornail . . . I went to it the last night it was the Stillwater Cafe and am eager to return. Thu May 15 09:18:50 -0700 2008 15049 JackNH 1 3702508 Someone was asking about this in another thread and I posted this there as well. Went there yesterday for lunch. Great decor. Fabulous food. Attentive staff. One side of the building is for events and one side for public dining. Same Martin as in Martins on the Green that used to be in Guilford, so it's got a great pedigree. Our party had crabcakes, salmon, seafood scampi and an omlette. We were very pleased with everything. We shared a lobster quesadilla and calimari for appetizers. Both of those were delicious. I'm not big on calimari, but my wife, who is, pronounced it the best she's ever had. Definitely worth checking out. Not a lot of seating, so reservations may be a good idea. With nicer weather, there's lots more seating on the deck. I hear the word is getting out already. Almost forgot. Great martinis, too! http://www.martinsriverside.com/ Mon May 19 14:35:22 -0700 2008 3689863 193582 germay 1 3702751 I can only agree with germay and say that I have commented on Stillwater many times and think they are very good. The new side is ostensibly for "events or parties" so this is probably why you see it unused. May change if they get enough patronage. I think they are a (somewhat) well-kept secret. Crab-avocado appetizer is fabulous! Seafood bisque is usually very good, too. Most food is very good and good service. Mon May 19 15:46:35 -0700 2008 3689863 137946 Scargod 2 3702885 Scargod, You owe it to yourself to go down and check it out even if you don't eat. Have a drink at the bar. New owner. It's totally redone (they are still putting some finishing touches on) and the end on the right as you are facing the river is a public restaurant. The end on the left is for private functions but they will open it for overflow from the public side if nothing is going on and they need the space. the event space is called "The Bridge View at Martin's Riverside" the restaurant is called "Martin's Riverside". I never visited when it was Stillwater, but I imagine the menu has changed. I think the chef is the same, but don't quote me on that. Mon May 19 16:30:18 -0700 2008 3702751 193582 germay 3 3703306 I ate there a lot prior to and during the change/makover of the previous restaurant (next door-same building) and Chef Joe Dunleavy and his wife Laurie are/were the owners. Are you saying they have sold out but he still cooks there? Mon May 19 18:47:08 -0700 2008 3702885 137946 Scargod 4 3703351 I believe that's the situation, but as I said above, don't quote me. Mon May 19 19:07:27 -0700 2008 3703306 193582 germay 5 3704061 It is my understanding that Joe and Laurie are either divorced or separated and that, in fact, Joe did not sell out but rather brought Martin in as a partner. Martin is the same Martin that was involved in Martin's on Whitfield in Guilford (where he was apparently unceremoniously "dispatched" by his partners) and Martin's Dockside in Branford. I don't know if Joe is back in the kitchen. At Stillwater, he had hired a chef to replace him after he and Laurie split. Tue May 20 05:27:04 -0700 2008 3703351 17352 lsnhc 6 3711751 I see that Martin was part of Martin's Dockside, in Branford, as well, and that is now Dockside Seafood and Grill. Martin's American Cafe (or Martin's on the green) is now Whitfield's on Guilford Green. Does anyone know whether there is any relationship between Martin of Martin's Riverside (previously Stillwater) and other CT restaurants carrying the "Martin's" name (especially in the New Haven/coastal area)? BTW, an internet ad I found says, "under new ownership but retains the popular chef from its Stillwater days". I don't think this makes clear whether Joe Dunleavy is at the helm as the head chef of Martin's Riverside or not, since I understand from Isnhc, he hired a chef to replace him in the kitchen. I think this happened a while back because the last few times I saw Joe, he was not dressed for working in the kitchen. Anyone? Thu May 22 09:56:20 -0700 2008 3704061 137946 Scargod 7 3713250 I can say yes to Martin's Dockside in Branford and Martin's on the Green in Guilford. I don't know of others, though there may be. Joe is the chef there and Martin is the owner. Joe came out front and we talked with him for a minute. Thu May 22 17:04:09 -0700 2008 3711751 193582 germay 8 3713313 Thanks. (I think) I'm glad to see Joe back in charge of the kitchen. When SO was there Tuesday, SO thinks Martin seated SO. He was wearing crappy clothes with holes in his jeans and talking on his cell phone as he greeted/seated them and never stopped talking on it. He seemed not so much interested in involving himself with them or whether they felt welcome or not. A familiar waitress waited on SO and she went out of her way to take care of SO. The rest of meal is mentioned previously. Thu May 22 17:30:19 -0700 2008 3713250 137946 Scargod 1 3706375 This is exciting news! I was not impressed when it was Stillwater Cafe but if Martin's is THE same as Guilfor's Martins on the Green, I am curious to try. Tue May 20 15:25:20 -0700 2008 3689863 35214 LCM 1 3707698 SO and son had lunch there yesterday. She said I should give it a few knocks; so I will. Prices are significantly higher. While they said the menu items hadn't changed, the ahi tuna salad was dressed differently and had citrus fruit in it where it had not before. The biggest complaint was a tough hamburger. How can you have a medium-rare hamburger (that was ordered rare) and it be tough? The hamburger bun was uninspired. The service was OK. Wed May 21 06:04:15 -0700 2008 3689863 137946 Scargod 1 3709575 To elaborate a little, Martin's Riverside is in the larger restaurant side now and, where you were used to dining, is now reserved for parties. The newly remodeled side is "shippy" (perhaps sailboat motif would be a more appropriate term) looking with the room seperated by railings with canvas lashed to it, much like a ship's railing. I had some of the leftover hamburger and I would say it had tough "spots" or kernels, meaning some, not-so-good gristle or tough meat got in with the good black cow, that they fresh grind daily. They used a soft, "ordinary" hamburger bun. They charge extra for accessorizing your burger, unlike some other places (like Christopher Martin's-no relationship, that I am aware of) where you get whatever you want on your custom burger, at no additional charge. We are not fond of being nickel and dimed on our hamburger.... Wed May 21 15:04:32 -0700 2008 3689863 137946 Scargod