Eating Port Chester: Ken Martin of Colony Grill

Eating Rye is an occasional feature to meet the chefs and other professionals in the restaurants and kitchens across Rye and nearby communities. When you dine-in, pick-up or call for delivery, these are the folks working hard for you, your friends & family, and your taste buds.

Do you have a suggestion for who we should profile for Eating Rye? Tell us.

Today we meet Ken Martin of Colony Grill in Port Chester.

Your Name: Ken Martin

Your Role: Co-founder and Chief Operating Officer

Your Restaurant: Colony Grill (35 Abendroth Avenue, Port Chester, NY 10573)

MyRye.com: Describe yourself in one word:

Martin: Adaptable

How long have you been the co-owner of Colony Grill? 

Martin: 14 years

Previously, where did you work? 

Martin: I worked at NBC Sports and The New York Times – as well as at other restaurants – to gain experience before going to Colony Grill. 

What and when was your first paid job? 

Martin: I worked as a busboy at an inn in Newton, Connecticut when I was 12 years old. 

Describe your restaurant’s clientele:

Martin: Colony Grill serves a very eclectic demographic. Families are our main driver, but we also cater to young professionals, baby boomers, college students, and many other segments. We like the fact that we appeal to a large number of people.

Describe the physical attributes of your restaurant:

Martin: Our restaurants are sturdy with lots of wood and brick in their design. We have lots of photos on our walls of people who have served in the military or as first responders. I like the fact that our restaurants are extremely clean and well built.

What is your favorite dish on the menu and why? 

Martin: Hot oil pizza. It’s our signature topping. A little bit of spice and tons of flavor. You can add it to any pizza.

What’s the most underrated day of the week and time of day to enjoy your restaurant? 

Martin: Sunday afternoons are a great time to visit. Not as busy as a Friday or Saturday, but still a great vibe. Also lunchtime Monday through Friday is a bit quieter and customers probably get to interact with our staff a little bit more.

Thank you, Ken!