By AC Hall

Cocodrilo, a Latin American restaurant located on Grove Avenue, recently closed, barely surviving a year after it opened in March 2022.  The overpriced and undersized portions were the main catalyst for the collapse. The owners, Rob Long, Brad Slemaker, and Brandon MacConnell, decided to close the restaurant temporarily and transform it. The ownership decided to keep the staff and chef, however, and the restaurant space itself was completely revamped.

Loaded nachos. Photo credit: AC Hall.

Bar West, the new and improved restaurant in the same location, opened on January 20. A new menu, name, and restaurant vibe were recreated in hopes of creating a better customer experience. Before, the restaurant was seen as more of a high-end restaurant for special occasions. However, Bar West is quite the opposite. The new restaurant has a welcoming neighborhood feel, but the food is still of high quality, only now prices are lower and portions are larger.

Bar West showcases delicious burgers, oysters, nachos, and a wide variety of alcoholic beverages. The restaurant has three different meal menus—brunch, lunch, and dinner—unlike Cocodrillo’s singular menu. My family and I went there for dinner recently, and the menu was comprised of primarily American-style dishes. I had difficulty choosing something to order, as all the options seemed appealing.

My parents and I ordered three very different dishes, and all of them were delectable. My dad, Sam Hall, chose to order the nachos from the “Shared” section of the menu as his meal. The nachos comprised pulled chicken, queso blanco, queso fresco guacamole, pico de gallo, and crema. The serving was massive, hence a “Shared” dish, so my mom and I were able to enjoy some of it as well. My dad described the dish as “very tasty,” and he said he would definitely order it again.

Arugula Salad. Photo credit: AC Hall.

My mom, Lower School teacher Katherine Hall, ordered an arugula salad with shrimp. She claims that “the arugula salad with grilled shrimp was delicious” and that “the dressing was tangy and fresh.” However, her salad appeared to be more of a side salad, even though she ordered it as her main course. She ordered shrimp in her salad for an additional 7 dollars and was only given three shrimp. While my mom loved the dish, her “only complaint was that the portion size was very small for the price, $20.”

Cheeseburger-Chef’s Way. Photo credit: AC Hall.

I ordered the Cheese Burger- Chef’s Way. For only one extra dollar, you can have a pretzel bun rather than a brioche bun. The Chef’s Way includes cheese, peppered bacon, whipped boursin, caramelized onion jam, and arugula. I am very picky, so I decided to omit all of the toppings, including the cheese, and just get the patty and pretzel bun. I ordered the burger with no pink, and it came out charred. I do not mind a burnt burger; however, I am sure many people would not prefer the hockey puck that was presented on my plate. The fries on the side made up for the slightly overcooked burger. They had a faint sour cream and onion taste and were delicious.

The menu was not the only thing that experienced a major transformation. The layout and interior design of the restaurant were completely revamped, with new furniture and brighter art.

Bar West is split up into three sections. When entering the restaurant from the front, you will pass the first section. The front porch is perfect for any weather. The covering provides the tables with shade, and the ceiling fans regulate the temperature perfectly. In the winter, heaters on the porch and the fireplace will make for a warm and cozy meal or cocktail hour. The only downside of the front porch is that it faces Grove Avenue, which creates a noisier environment than the back porch.

The main (inside) dining area at Bar West.  Photo credit: Yelp user Lena M.

You enter the second dining area through the restaurant’s front doors. This section showcases three different seating options. There are high tops, booths, and a fireplace seating option. This section also has an interesting design, with an open kitchen where you can see the chefs preparing your food.

Lastly, the back porch, where my family and I sat, is bright and airy. It is covered and has ceiling fans that provide the tables with shade and a perfectly regulated temperature. You get a similar experience as the front porch; however, it is more secluded from the surrounding buildings and passersby.

The food was impressive; however, that is not what is bringing people back. The setup and vibe of the restaurant are welcoming and refreshing. The owners made the right choice to transform the restaurant, as it has widened its audience and become a place for everybody.