An underutilized property that dates back over a century has become Downtown Westfield’s newest restaurant as Maize Cocina & Cocktails launches inside a restored space.
The restaurant, situated at 301 N Avenue West, officially opened to the public on October 15th. The building, which dates to 1892 and was built as part of Westfield’s train station, underwent an extensive renovation that worked extensively with the Westfield Historic Preservation Commission and the Town’s historic preservation officer.
Architect Greg Blasi was chosen to completely revamp the stone and brick-heavy property, which had been used for offices in recent years. Nearly all of the historic elements of the building remain intact, with arched stone windows in both the dining room sections and bar area.
“The opening of Maize is a prime example of a public/private partnership that provided a tremendous opportunity to repurpose an underutilized and deteriorating iconic Town asset and drive downtown economic development,” says Westfield Mayor Shelley Brindle. “Maize will serve as the anchor of a reimagined north side town square and play a vital role in the ongoing renaissance we are experiencing in Downtown Westfield.”
Maize is a partnership between co-owner Kamal Arora, who runs Arora Hospitality and brings extensive experience in promoting Indian cuisine globally. Leading the kitchen is Jesa Henneberry, whose accolades include a stint as the creative culinary consultant behind plant-based Mexican spot Jajaja in New York City and experience with Heritage Grand Bakery, Urbanspace Food Halls, and Le Pain Quotidien.
The new restaurant looks to combine the rich traditions of Mexican cuisine with innovative global influences with a menu that celebrates the versatility of corn and sustainable agriculture. Highlights from a preview tasting include a “Bloody Maria” shrimp cocktail, a Peruvian pulled pork quesadilla, and Guava BBQ brisket tacos.
Maize was granted concessionaires liquor license that is only available for municipal-owned properties as part of their deal with Westfield, so the dishes at the restaurant are complimented with beer, wine, and cocktails that blend botanical flavors with herbs, fruits, and spices with fresh ingredients from the restaurant’s garden.
Drink highlights include a Mexican Cola Old Fashioned, a Cuban Cartel that blends coconut rum, pineapple, lime juice, and mint, or an Aztec Negroni with doba-yej mezcal.
Maize can accommodate up to 100 guests indoors in their 3,050 square-foot space and looks to add outdoor seating and live music next spring. Their opening hours for dinner service will start at 5 p.m. daily except for Mondays.
Additional food service will be added as Maize gets fully up and running over the coming weeks. The restaurant can be followed on Instagram at the handle @maize_westfield.
