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New restaurant, Lunchbox Fairfield, opens in former Binghimon's building

Braised short rib has been one of Lunchbox Fairfield’s most popular entrees in the early going. (Photo submitted)
Braised short rib has been one of Lunchbox Fairfield’s most popular entrees in the early going. (Photo submitted)
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FAIRFIELD — A new restaurant has moved into the building formerly occupied by Binghimon’s Caribbean Kitchen on North Fourth Street in Fairfield.

The restaurant is called “Lunchbox Fairfield,” and at the moment it’s serving takeout only, though the owners hope to change that. The business is run by two married couples, Camp Boswell and Teah Benkoczy, and Adam and Vanessa Pohren.

Just like the name suggests, the four owners want to turn the business into a lunch-centric eatery, where they can serve a hungry public in the afternoon and spend the evening at home with family.

Customers are asked to order ahead of time by calling the restaurant or ordering through its website, and then pick up the food between 4:30-6:30 p.m. Food can be served either hot or cold depending on the customer’s preference.

Boswell describes the restaurant as a “French-American bistro.”

“Don’t think of us as a French restaurant, but a lot of our techniques are rooted in French techniques,” he said.

The menu is not set in stone but changes from week to week. Boswell said that ensures the culinary experience stays fresh both for the cooks and the customers.

The business opened its doors on Dec. 14, and had one full week of service before the holiday-shortened weeks later in the month. Boswell said things are going well so far, and mentioned a couple of the restaurant’s top selling dishes are coq au vin (a French dish of chicken braised with wine) and braised short rib. He said both of those just went off the menu this week but are likely to make a comeback based on their popularity. Boswell said the braised short rib has transitioned into a sandwich with a toasted baguette and mixed greens.

“We’re trying not to pigeonhole ourselves into one particular genre,” Boswell said. “This leaves it open for us to be creative and playful.”

Boswell said the restaurants’ packages are compostable and made from 100 percent recycled paper. They can be microwaved or put in the oven for a short time, though he said customers may want to transfer them to a sturdier pan. In addition to offering single entrees, the restaurant offers meal packs to feed four to six people, and these come in a large pan that can be put in the oven.