Joylark Plant Kitchen & Bar Prepares to Open in Fairfield, CT

‍Joylark Plant Kitchen & Bar Prepares to Open in Fairfield, CT
New Restaurant, Gathering Place, and Juice Bar
Finds Joy in Food that is Honest, Flavorful, and Comforting

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‍September 30, 2025, Fairfield, CT: Joylark Plant Kitchen & Bar, located at 260 Post Road in the charming town of Fairfield, CT, prepares to introduce its bold and beautiful restaurant to food enthusiasts this fall. Rooted in plant-based ingredients, the menu will offer a broad flavor palette that draws inspiration from high-quality ingredients, global influences, textures, contrasts, and creativity.

Joylark Kitchen is the creation of Chef Jenna McPartland, who many will remember from The Stand Vegan Café(2019-2023), a favorite among lovers of great food and those with plant-based and healthy lifestyles. Jenna’s newest venture is a continuation of this trained chef, gifted former Broadway performer, and inspirational 9/11 widow’s pursuit of joy, and spreading that joy to others. “Larks are energetic, optimistic, social birds,” says Jenna, “My vision is to create a happy place, and Joylark is that place.”

Formerly Craft 260, the space has been transformed into a stunning work of art designed by local firm ThielArchitecture + Design, which has taken maximalism to a new level. The 2,500-square-foot restaurant is divided between the dining room (50 seats), bar, and casual café, with additional seating on the outdoor patio (30 seats). Inspired by the promise of adventurous dining, the Joylark environment is rich in patterns, textures, colors, and unexpected touches: soothing sage green walls and Art Deco-inspired bistro flooring set off moments filled with color. A bright blue banquette is anchored by a wall replete with peacocks. Cozy date nooks are wrapped in glimmering golden walls. “The Birdcage” offers intimate plum colored seating in an aviary lit by a spectacular dandelion chandelier. The bar is a moody eggplant-drenched oasis.

“Joylark isn’t a health-food restaurant, but we are health-forward without sacrificing the flavors and textures that people crave,” reinforces Jenna, “There’s familiarity throughoutthe menu. The twist is simply a meatless and dairy-free preparation.”

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Joylark Kitchen is a 3-meal-a-day destination. Guests can look forward to starting their day with a SmotheredBreakfast Burrito filled with chipotle beans, tofu scramble, sweet potato, picode gallo, cheddar, avocado, spinach, and herbs, topped with salsa brava andqueso, and a warming Apple Cinnamon Porridge prepared with oat, quinoa, millet, brown sugar, golden raisins, caramelized apple, steamed milk, and cinnamon. Hearty “Joywiches” include a Vietnamese-inspired Bánh Mì layered with marinated tofu, jalapeño, purple cabbage, spicy mayo, torn herbs, pickled vegetables, and mango on a toasted baguette, as well as a variety of toasts, from a Mushroom and Avocado version to a Peanut Butter and Banana option.

Lunch and dinner highlights run the gamut from Za’atar Roasted Nuts & Olives, fried cauliflower with sweet and spicy sambal sauce, and yuzu marinated cabbage, to Oysters and Grits comprisedof cornmeal-battered golden oyster mushrooms, sauteed cremini mushrooms, jalapeño grits, garlicky collard greens, and remoulade, and a Porcini and WheyBucatini prepared with artisanal bucatini pasta, three-pepper and whey cream, porcini mushrooms, sorrel, and truffle. Sticky Toffee Sundae with ginger ice cream, Horchata Arancini, and Pumpkin Panna Cotta offer decadent and satisfying Sweet Endings. Sunday Brunch fare is a delicious combination of all-day dishesand weekend treats such as Lemon Cream Pancakes and homemade Monkey Bread laced with crème anglaise and pecans.

The beverage program shines with a vibrant selection of bold and creative cocktails, mocktails, “Elixers, Fizzes,& Blends.” Sustainably crafted premium spirits are featured, as seen in the Bronson Mule, shaken with Dutch Barn Orchard vodka, lemon, ginger syrup, carrot, pineapple syrup, and topped with soda. Joylark will be making its mark on the local food scene with a selection of Hard Smoothies, a spirited riff on a juice bar favorite. “In The Garden” blends cucumber, avocado, kale, apple, pink salt, and lemon with a glug of Calendamezcal. Lemon ginger agua fresca and hibiscus iced tea offer zero-proof refreshment, in addition to freshly made juices (add supplements, seeds, nut butters, protein powders, etc.), herbal teas, and popular coffee bar beverages, plus healthy variations such as the North Woods Latte, made with a superfood mushroom blend.

Joylark Kitchen is excited to offer its Happy Body-Mind Juice Cleanse, a carefully curated program designed to detoxify, nourish, and rejuvenate your body from the inside out. Juices (16 oz)are 100% organic, all made in-house, and prepared fresh each morning. 1,3, and 5-day juice cleanses are available.

“Juicing isn’t just for vegans. Even the most disciplined among us need a little reset now and then,” says Jenna, “We’re here to make your juice cleanse reset experience a convenient, satisfying, and revitalizing one.”

260 Post Road Fairfield, CT 06820
www.joylarkkitchen.com

Hours:
Monday –Thursday: 7:00 AM – 8:30 PM
Friday: 7:00AM – 10:00 PM
Saturday: 8:00AM – 10:00 PM
Sunday: 10:00AM – 8:00 PM

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