Birkenstocks Not Required

Above: Salmon avocado toast

If you’re the type who’s a healthy eater most of the time but craves a good old-fashioned bacon, egg and cheese now and then, the new Granola Bar has you covered. This casual breakfast and lunch spot founded by Westport moms Julie Mountain and Dana Noorily features a menu that speaks to what these food entrepreneurs felt was missing in the market. “When we started to create the café and granola bar, we realized we were hungry for a certain type of food, not a diner, not a white-napkin place but something with clean, simple food,” says Julie.

Though the new eatery on the Avenue has its roots in granola, which was the pair’s original business, the resulting menu is anything but crunchy. Instead, expect a lineup of all-day breakfast options, smoothies, avocado toast, salads and bowls, and satisfying sandwiches and wraps, most items with a health-conscious spin, such as the vegan roasted cauliflower chowder, power matcha smoothies and homemade paleo muffins.

Kale and turkey salad in a citrus vinaigrette
Kale and turkey salad in a citrus vinaigrette
Assorted yogurt parfaits
Assorted yogurt parfaits

Julie and Dana, both New York City transplants who now live in Westport, first partnered on a homemade granola line called Oats. It was started in Julie’s kitchen and quickly expanded, with the pair renting a kitchen space in Westchester and driving there at night after their kids were asleep. “It was quite the Thelma and Louise adventure,” says Dana. Soon, all of the Whole Foods stores in the Northeast were carrying their Oats granola line. When they opened a café in Westport with plans to make granola in the kitchen in back and serve coffee, yogurt and granola out front, the small restaurant took off, so much so that the granola biz took a back seat.


Today in the restaurants, the granola is made daily in the kitchens, while other items are sourced from local purveyors, such as the organic yogurt from Glenview Farms and sausage from Fleishers used in a breakfast wrap and the Modern Farmly bowl. Everything is made to order, so you can also customize any dish. In a hurry? The grab-and-go case stocks popular items—all made that morning—so you can be in and out in two minutes. Of course, granola is still part of the mix, with five varieties made daily and several yogurt parfaits such as the Crunchy Elvis with vanilla-almond granola, almond butter, honey and banana. Also, don’t miss the new vegan cashew yogurt with mandarin oranges, toasted coconut and chia.

Dana Noorily and Julie Mountain
Dana Noorily and Julie Mountain

Popular dishes on the breakfast menu include the breakfast burrito and The Dana wrap with egg white, spinach, avocado and turkey bacon, while lunch favorites are avocado toast with different toppings, the Brussels and kale salad, the Buddha bowl with quinoa and eggs and the blackened salmon wrap.

The space has quickly become a hot spot for coffee, serving Toby’s Estate and Rise Nitro cold brew on tap. (There’s also a coffee bar for lingering with your java and recharging your devices.)

41 Greenwich Avenue,


Portrait by Bruce Plotkin; salad and parfaits by Crissi Grimaldi; coffee by Kyle Norton

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