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 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.
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.
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