Maize Cocina & Cocktails, an exciting new dining destination, is set to open its doors at the historic North Avenue Westfield train station on Oct. 15.
Offering a unique Mexican fusion experience, the new restaurant will combine the rich traditions of Mexican cuisine with innovative global influences.
The Town of Westfield is leasing the train station building to Maize Cocina & Cocktails co-owners Chef Jesa Henneberry and experienced restaurateur Kamal Arora, following a public RFP issuance.
With no additional private liquor licenses available for purchase, the Town is leveraging its authority to grant a concessionaire’s liquor license only available for municipal-owned properties, in return for the restoration and leasing of the property.
The initial ten-year lease agreement began on May 1, 2022, and includes two additional five-year renewal options.
“This innovative public/private partnership has enabled the restoration and repurposing of our underutilized and deteriorating historic train station to support downtown economic development,” Mayor Shelley Brindle said. “Maize will serve as the anchor of a reimagined north side town square as part of One Westfield Place and reflects our commitment to modernizing our town assets while preserving our town’s historic character. We anticipate Maize becoming a destination for locals and visitors alike, playing a vital role in the ongoing renaissance and revitalization of Downtown Westfield.”
Historic preservation of the site was a top priority in the creation of Maize Cocina & Cocktails, as the team worked extensively with the Westfield Historic Preservation Commission and the Town’s Historic Preservation Officer.
Westfield-based architect Greg Blasi was chosen for this prestigious project due to his distinguished credentials, including his role as the former president of the Westfield Historical Society and his current membership on the Westfield Historic Preservation Commission. Henneberry and Arora made a sizable investment to ensure that the building, which dates back to 1892, is restored in a manner consistent with its origins, providing substantial improvements that will derive benefits at this location well beyond the term of the lease.
“We are incredibly grateful to Jesa and Kamal for their significant investment and long-term commitment to Westfield, as well as to NJ Transit for their cooperation in bringing this innovative project to fruition,” Brindle added.
“Opening Maize in Westfield’s historic train station is truly the opportunity of a lifetime and a labor of love,” Henneberry said. “We’ve poured our hearts into this project, and we can’t wait to open our doors and share an unforgettable culinary and hospitality experience with the community.”
Henneberry, who leads Maize’s kitchen, is a visionary chef with a distinguished career. Hailing from the Midwest, Henneberry has made a significant impact as a culinary consultant in New York City and beyond. Her accolades include her role as the creative culinary force behind Jajaja, a top plant-based Mexican restaurant, and her victory on Food Network’s Chopped.
Co-owner Kamal Arora, CEO of Arora Hospitality, brings extensive experience in promoting Indian cuisine globally. After transitioning from managing Bikanerwala in Delhi to founding Moghul Express and Moghul Catering in the US, Kamal has significantly influenced the culinary scene with ventures like Mithaas, Urban Spice, and Papa Pancho. With this latest venture, Maize Cocina & Cocktails reflects his passion for innovation and diverse cuisines.
Chef de Cuisine Isaias Lira enhances Maize’s menu with his extensive experience from prestigious kitchens such as Atla, Cosme, Bouley, Chef’s Table at Brooklyn Fare, and Roberta’s. His expertise ensures that each dish at Maize is crafted with creativity and precision.
Maize Cocina & Cocktails showcases a thoughtfully curated menu that celebrates the versatility of corn and sustainable agriculture. Highlights include the Mexican Bar Pie with masa crust, Chilaquiles, French Onion Soup, Octopus al Pastor with pineapple purée, Bloody Maria Shrimp Cocktail, Black Garlic Mochiko Taco, Bavette Steak, and Concha Pate au Choux.
Located at 301 North Avenue West, Maize occupies an expansive 3,050 square-foot space that will accommodate nearly 100 guests indoors, with plans to seat up to an additional 60 outdoors upon completion of the patio area.
www.maizewestfield.com
