Tag Archives: 5 Guys

Photo Challenge #300

It’s impossible to miss: Heading toward Fairfield on the Post Road, the side of the 5 Guys building comes into view, just past the old IHOP/now a nail salon opposite the fire station.

But only one reader — Seth Braunstein — knew that last week’s Photo Challenge of a grungy, peeling wall was the same 5 Guys sight.

Click here to see. And you’ll agree that whoever owns the building should immediately send 5 guys — or however many it takes — to clean up that eyesore.

Today’s Photo Challenge is much prettier. If you know where in Westport you’d see this, click “Comments” below.

(Photo/Lauri Weiser)

Adios, Oaxaca

Oaxaca — the Compo Acres Shopping Center restaurant featuring cuisine from Mexico’s southernmost province — has closed.

Oaxaca was in business for a bit over a year. It succeeded Thali, an Indian restaurant. For a long time before that, it was the pan-Asian TaiPan.

Compo Shopping Center -- across the Post Road -- is reflected in the glass door of Oaxaca. A simple sign announces the restaurant has closed.

Compo Shopping Center — across the Post Road — is reflected in the glass door of Oaxaca. A simple sign announces the news.

The dining scene in Westport constantly changes. 323 opened recently — after many delays — to good reviews, in the spot formerly occupied by Bogey’s.

Shake Shack has stabilized the location that for years saw an ever-changing cast of cuisines. Everything was there, from a steak chain to Mongolian.

Some places — like the corner of Post Road and Myrtle Avenue — evolve from restaurants (Glynn’s, etc.) to commercial uses (it’s now a real estate office). Others go the opposite way: 5 Guys spent years as a Western Auto, before morphing into a girls’ clothing store.

No word yet on what will take Oaxaca’s place. But its New Haven location is still open.

Top This, Ben & Jerry’s!

The void filled by the departure of Ben & Jerry’s has been filled.

Top This — a frozen yogurtorium — has opened downtown.  It is sandwiched — gastronomically speaking — between Starbucks and Crumbs.

It’s a self-serve place.  In a 3-step process, customers swirl their own yogurt (the usual flavors — chocolate, vanilla, kiwi, tart blueberry…); add toppings (dried fruit, granola, Vegemite…); then pay.

That’s when things get interesting.  You don’t know the cost until your yogurt is rung up, because Top This has adopted Stew’s salad bar-and-hot entree price plan.

You pay 59 cents an ounce.  So coconut shavings are in; sliced bananas are out.

It’s an intriguing business model, and “06880” wishes Top This plenty of luck.

We just hope 5 Guys doesn’t follow suit.

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