WEST HARTFORD- Westfarms Mall will be the home to Maggie McFlyâs sixth location here in the state by Fall 2020.
According to Carrie Koscal, Maggie McFlyâs Marketing Manager, Ray Harper founder and owner had been looking into this location for some time now and Maggie McFlyâs will be moving into the area that Ruby Tuesdayâs occupied on the lower level of the mall.
âHowever, we are taking over additional space surrounding that original area to occupy about 10,000 Square Feet,â said Koscal. âThe entire space will be demoâed and built from the bottom-up to build Maggie McFlyâs from scratch.â
The design, feel and vibe of the restaurant created by award-wining Boston-based architectural firm Sousa Design will follow similar ideas of the other locations but differ in a few ways.
âThe architecture firm we work with is ingeniously creative and innovative. Each new location comes with new ideas - features, materials, focal points etc,â said Koscal. âFor example, within the last three locations (Virginia Beach, Springfield VA + Albany) the wings above the bar have changed material and size - however, it is a feature that will remain throughout the creation of all new stores.â
Harper is particularly excited about the new location in West Hartford.
âI believe that we fit into a niche the restaurant-goers in West Hartford will truly appreciate,â said Ray Harper, founder and owner.
Infamous for its generous portions and modest prices, Maggie McFlyâs one of Connecticutâs Award-Winning restaurant and bars fits into the niche of âUpscale Casual Dining,â according to Harper.
Their culinary team works from scratch and created a menu that includes epicurean entrees, signature burgers, large-portioned salads, specialty pizzas and fresh pasta dinners. Theyâve even created innovative and trending rotating seasonal special menus.
âMaggie McFlyâs absolutely adds a genre and dining experience that cannot be found within the mall at the moment,â said Carrie Koscal, Maggie McFlyâs Marketing Manager. âOur 180+ item menu crosses over a wide variety of offerings, everything from sandwiches to pizza to steak to seafood, as well as our seasonal menu which our Executive Chef, Rogerio Prates gets a little more creative with. We just debuted ramen noodle soup and it is easily one of our best selling items off a seasonal menu to-date.â
Any component which is infused into the making of a menu item that can be locally sourced will be from baked goods; including most dessert options to farm-fresh honey (which is incorporated into the majority of their house-made dressings and glazes), as well as, produce, pasta and meats. They also offer a growing list of all-natural and organic options including one of the newest trends within the food industry, plant-based meats. Guests within dietary restrictions can also easily find a large selection of gluten-free items highlighted within the 180-item, 24 page menu.
âUnlike national chains we can purchase from and cultivate relationships with smaller, local purveyors that are always striving to provide the best ingredients,â said Harper.
Maggie McFlyâs beverage roster includes over 100 local craft beers; a line-up of single malt scotches, small batch bourbons, high-end tequilas, martinis and specialty drinks and cocktails most of which are comprised of local spirits.
âOur philosophy is to find or develop delicious and innovative recipes and serve them to the dining public at restaurant prices,â said Harper. âPeople should not have to go to a pricey seafood restaurant to enjoy fresh salmon cooked to perfection, or to a high-end Italian restaurant to enjoy fresh pasta.â
Other locations in the state include Glastonbury, Manchester, Middlebury, Southbury and Brookfield. There are also, two in Virginia (Springfield and Virginia Beach) and a newly-opened one in Crossgate Mall in Albany, NY.
Ciara Hooks can be reached at 860-801-5082 or firstname.lastname@example.org