Ingredients Reign Supreme at Back 40 Kitchen


Real food, local food, organic food, seasonal food, whatever label you want to place on it, the philosophy behind the words is what counts. Well, Back 40 Kitchen takes that philosophy seriously. This new Greenwich restaurant is on a mission to serve up locally sourced, organic, real food.

We recently attended an informal press party introducing the food, drinks, and people behind the restaurant as well as its mission. From the atmosphere to the conversation to each delicious bite we felt right at home.

The Space

The intimate, relaxed space is filled with natural light, reclaimed wood, and modern yet rustic design elements. To me, it felt like I was walking into someone’s home. You feel a sense of place in the decor and, as I found out, in the food as well.

The Backstory

Bill and Lesley King own the Back 40 Farm Group which includes Back 40 Farm, Back 40 Mercantile, Back 40 Kitchen and the soon to open Mill Street Bar + Table Restaurant. Neither Bill nor Lesley planned to own a farm, but one thing led to another and things grew from there. Bill blames an inspirational dinner by Dan Barber for sending them down the rabbit hole.

Based on the smiles and passion in their voices when they talk about their local food adventure, I’d say they haven’t minded it one bit.

All About The Ingredients

Back 40 Farm sits on 85-acres in Washington, CT and as you may have suspected supplies most of the produce for the restaurant. Other regional farms and purveyors include Dancing Dog Farm, Gaia’s Breath, Red Barn Bakery, Blooming Hill Farm, Shearwater Coffee, Red Bee Honey, Blue Moon Acres, Chaljeri Farm, Cato Corner Farm, Social Comments, Mount Ann Rose Herbs, Hemlock Hill, Farming 101, Sea to Table, and Beltane Farm.

Back 40 Kitchen has a menu, well, not one that’s permanent anyway. The menu is constantly changing based on the ingredients available. Eating locally and seasonally is all about flexibility and adaptation. What you can count on are dishes filled with organic produce, ancient grains, wild fish, and heritage and humanely-raised meats. Oh and the menu is predominantly gluten-free. Not just one or two items on the menu, we’re talking nearly the entire menu. The lunch menu contains the few items that have gluten.

Among the taste highlights was the pulled pork shoulder with peach relish. So flavorful and tender.

I loved the falafel. Made with black eyed peas these are not your usual falafel bites. They were hearty and earthy – a perfect match for the fresh cucumber yogurt dip.

The mini corn muffins were light and a touch on the savory side. They were served with Red Bee Honey butter. What’s better than cornbread and butter?

The flatbreads are gluten free giving them a more crumbly texture, but they held up nicely as a finger food and were an excellent backdrop for the zucchini.

It may have come from the sea, but the peppercorn swordfish with chopped olives, citrus, and herbs was incredibly meaty.

On the sweet side, I loved the vegan cookies, especially the chocolate chip. And, the gluten-free brownies were rich and chocolatey.

And it’s not just the food that’s focused on quality, chemical free ingredients, so are the drinks. They offer organic wines and non-GMO spirits.

The food and cocktails are approachable and incredibly well done. Across the board, the ingredients are allowed to be the focus of each bite or sip.

I wish much success for Back 40 Kitchen. It should be no problem with delicious food and drink grounded in a true food philosophy. Simply put, Back 40 Kitchen is a must!

Disclaimer: I was not compensated for this post. The tasting event was free of charge. The opinions contained herein are my own and reflect my experience. Your own may differ.

Back 40 Kitchen
107 Greenwich Avenue . Greenwich
parking + entrance in rear


Monday: 12noon – 3pm
Tuesday – Friday: 12noon – 3pm; 5-9pm
Saturday: 5pm – 10pm

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Photos by Renato Ghio
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