The Greene House styles itself after a seaside cottage, aiming for a room that feels more like a home than a restaurant. The kitchen works a California-inspired menu built on what it calls craftsman-style cooking, paired with a curated beer and wine list.
The menu runs through familiar comfort dishes with a California lean — pot pie, pork tenderloin, ravioli, sea bass, and shrimp show up alongside salads and shareable appetizers, with happy hour drawing its own crowd. A rotating seasonal section brings in dishes like smoked salmon dip, crispy calamari, and spicy tuna for patio-friendly lunches.
The restaurant operates under Fox Restaurant Concepts. A chef tied to The Greene House was named a James Beard Foundation Rising Star Chef of the Year semifinalist in 2011, with an earlier Best Chef finalist nod from the foundation in 1994.
The menu runs through familiar comfort dishes with a California lean — pot pie, pork tenderloin, ravioli, sea bass, and shrimp show up alongside salads and shareable appetizers, with happy hour drawing its own crowd. A rotating seasonal section brings in dishes like smoked salmon dip, crispy calamari, and spicy tuna for patio-friendly lunches.
The restaurant operates under Fox Restaurant Concepts. A chef tied to The Greene House was named a James Beard Foundation Rising Star Chef of the Year semifinalist in 2011, with an earlier Best Chef finalist nod from the foundation in 1994.