Local Businesses and COVID-19: Greens On The Go

For today’s Q&A with a local business, we talk to Alyssa Kadow, owner of Greens On The Go. 

A provider of California-inspired salads, grain bowls, smoothies, snacks and seasonal specials, Greens On The Go is located inside Pine Street Concessions. It’s open 10 a.m. to 4 p.m. Monday through Friday, offering pickup and delivery through Uber Eats. Kudos said she plans to have online ordering up and running by the end of this week and to have a new mobile app launched by the end of May. Here’s our interview. New Canaanite: Tell me how you are faring at Greens On The Go amid the public safety emergency and related restrictions.

Ayurveda 3-day Spring Cleanse: A collaboration with Pryority Wellness and Greens on the Go

Pryority is excited to collaborate with New Canaan’s own Greens on the Go to bring you a mind-body cleanse just in time for spring. Begin your cleanse with Acupuncture ear seeds, applied by our Licensed Acupuncturist, Stephanie Coogan. Over the course of three days, as you nourish and purify your body with healthy food from Greens on the Go, you’ll prepare your mind and spirit to eliminate and refresh at the same time. Each day you will pick up your cleanse meals, including kitchari (a nourishing, easy to digest mixture of grains), at Greens on the Go. Implement self-care techniques like dry brushing and tongue scraping into your daily routine – these tools will be included in your detox kit and you’ll receive instructions on the right way to use.

Wood-Fired Pizza Place, Japanese Noodle Shop, Fresh Salads and More: Pine Street Concessions Opens Wednesday

Miyuki and Dante Mirafiore, Culinary Institute of America-trained chefs who have been married three years, long have dreamed of opening up their own eateries. They’ve worked in kitchens in New York City, Connecticut and California, including a recent stint at Alice Waters’ landmark Chez Panisse in Berkeley. Some months ago, the Mirafiores received a call about a place they’d never heard of—New Canaan—and a unique model for delivering high-quality food that they’d never considered. “I love that it’s not a restaurant,” Dante Mirafiore said as he stood at the counter in front of his wood-fired pizza oven at Pine Street Concessions, grating Scamorza—an Italian cow’s milk cheese—into a bowl for his special New York-style pie. “It’s what you want to make it as a customer.