South End in New Canaan Returns as South End Bar

One of the spots that’s synonymous with New Canaan’s dining scene from 2012 well into 2023 was South End.

“Was?” Hmm…How about “is?”

And that’s because South End is back, in a smaller space, down the same alleyway as Uncorked, in what was the Mexican-inspired The Back End, as South End Bar.

*The alleyway on the side of Uncorked leads to South End’s reincarnation.*

If you’re one of the many who remembers South End, and all it’s modern tavern fare fondly, you’re not alone. Chef-owner Nick Martschenko does, too.

“I originally brought that to New Canaan and I feel like it quickly became a place that people connected with,” he says. “It had great energy and a strong community backing there. That style was reflective of New Canaan and a neighborhood sort of feel. It fit what maybe New Canaan needed again. It’s constrained into the size that place is, so I wanted to bring that bar feel back.”

*Grilled octopus, andouille, romesco, almonds, kalamata olives*

*Shaved black kale salad, blue cheese, crispy prosciutto, red wine vin*

Martschenko said the resurrection of “his baby” and introduction to both New Canaan and Connecticut diners actually happened organically.

“At one point, I was painting the walls in here at a slow point of the year in late January; I spent a couple of long nights there just staring at it wondering what sort of thing can I do?” he says. “I said to myself, ‘You know what? I’m changing this up.’ South End was extremely successful. It was a timing issue when we closed because it was the start of COVID and rent negotiations. My lease ran out, so it never felt finished. I always loved that type of food and the feeling of that place.”

*Charcuterie and wine was always a constant at the original, so why not here, too?*

The “type of food” Martschenko is referring to is all the stuff South End regulars will remember.

The crispy fried baby artichokes with parmesan and lemon chips with roasted garlic aioli for slathering or dipping? It’s back.

Grilled octopus and andouille sausage with romesco, slivered almonds, and kalamata olives? Also back.

The hanger steak frites? Yeah, that, too.

Arguably one of the most recognizable dish returns as well…a big bowl of homemade semolina cavatelli, dressed in a garlic, butter, and white wine sauce with pecorino, chili flakes, and finely chopped Italian sausage and broccoli rabe that coats every single noodle.

And some of you will recall the original SE having chicken paillard. Well, that’s now swordfish paillard. And the pork saltimbocca has been flipped to chicken.

*Swordfish paillard with roasted fennel, arugula salad, capers, basil, lemon vinaigrette*

*Chicken saltimbocca, pommes puree, prosciutto, sage, shiitake mushrooms, spinach, madeira sauce*

“This kitchen is a quarter of the size of the OG location, so we have a few constraints,” Martschenko says. “We’re trying to effectively put out a quality menu without making too many sacrifices. We wanted to bring in twists on the old stuff and see how it works and we’ll run specials with the older things that people remember. The pork chop will probably come back at some point.”

Ohhh, but the burger, you ask?

Come on. You know that had to return. And it’s as you remember it—a half-pound patty consisting of short rib, chuck, sirloin, and “some secrets, topped with American cheese, bacon, dill pickles, South End’s own homemade burger sauce and ketchup, all on a brioche bun with a side of hand cut parm dusted fries.

If you’re sitting there wondering about why they’d do a burger when they already have a popular double smash burger at Uncorked (it’s the same grind of meat), it’s simply to bring back something that people loved and for those who are in the mood for something thicker.

*Whether you’re sitting at the outside bar or the one inside, cocktails are doable at either one.*

*Pictured: Army Navy – Botanist Islay Rested Gin, orgeat, lemon, Angostura Bitters*

“I go back and forth on it, but I missed it,” Martschenko shares. “My staff said I didn’t have to have a burger at both places, but I told them to trust me on it. It depends (which kind of burger) people are in the mood for. It’s a thick, traditional style, old school burger that’s reminiscent of classics in the city.”

Remember the old burger and Bordeaux on Monday nights when they were on Pine Street? Martschenko hinted that could be in the future plans for South End Bar, but there’s so much more coming…

While his Uncorked brand is opening right around the start of summer in Downtown Stamford between Tigin and Mecha (OOOPS! SPOILER ALERT!), Martschenko and his team are simultaneously focused on offering takeout at SE Bar and likely going from being open five days per week (Wednesday through Sunday) to seven days per. And a later goal is to offer ticketed events there, that he says will be fun, but will also include high level collaborations with area chefs.

*Chocolate amaretti flan – almond cookies, Luxardo Cherries, sea salt, mint*

*Lemon ricotta cake – lemon curd, blueberry compote*

Ultimately, Martschenko is glad to have South End back in the town where it all started.

“It wasn’t about revisiting the past; it’s about evolving it and planting it firmly in the future of New Canaan and hopefully have it be there to stay since we do own that building,” he says. “I love how it shares that layout with Uncorked, like, I call it ‘the garden area’ back there. (South End Bar) can maintain its own identity. You can go back and forth between the two and have different experiences. And there are people who maybe don’t really come to Uncorked, but they wanted to come back to South End. It was such a nice reunion in a smaller space where everybody knows each other.”

17 Elm Street (in the back), New Canaan
Instagram @south_end_bar

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