Mex Spot Restaurant Opens in Norwalk at Former John’s Diner Location

Andrew Dominick July 10, 2022

If you’ve driven by the stretch of Connecticut Avenue in Norwalk in the past few years by Baci Deli and directly across the street from Utopia, you may have noticed signs of life in the old John’s Diner.

The skinny on John’s Diner dates back to 1927 when Joseph Flynn transported the diner/trailer from Port Chester to Norwalk. But the “John” in John’s Diner didn’t actually happen until 1939 when it was run by John Ferandino, then ultimately his son, Michael, until 1994.

John’s Diner has been closed ever since.

But it’s back! Sort of.

If you haven’t been inside the space since you were a kid (like me!), the guys made sure to keep some of the diner vibes. You can peek into the kitchen to watch Marvin Gonzalez do his thing.

Gone are the ultra-affordable blue plate specials and breakfast platters and in place of the diner fare are tacos, elote, fajitas, burritos, and some fun Mexican fast food in a burger with caramelized onions, grilled pineapple, bacon, Swiss, and grilled jalapeños.

It’s called Mex Spot Restaurant. And it’s brought to you by a group of friends who’ve never been in the hospitality industry. Three of the co-owners are Esteban Bermeo, Jay Vazquez, and Ricardo Contreras, all of whom, at least in the introductory phases of Mex Spot, you’ll see on the floor taking food orders, waiting tables, and bussing them, too.

Molcajete! It’s a special, so maybe you’ll luck out when you go.

Bermeo, Vazquez, and Contreras are learning as they go about the day-to-day because their backgrounds are masonry, plumbing and heating, and all that’s associated with in-ground swimming pools, respectively.

“We joked that we’re gonna make a little taco place here (in the former John’s Diner),” Vazquez explains. “We thought the city was going to junk the location, that they were gonna take it down, but the Norwalk Historical Society told us that we can do whatever we want here except remove it from where it is. They told us we can remodel it.”

On one of the outside doors you can view all the remodeling photos, but on the inside in a frame is this relic, an old 1954 purchase order for two workers to grab a meal at John’s Diner.
*Photo credit: Esteban Bermeo*

Dining room area and brand new wood floors

Because of their backgrounds, the trio, with help from some friends, were able to do all the renovations themselves, even if they were held up during COVID shutdowns and due to stricter inspections as a result of the pandemic.

“I did the plumbing and Esteban is a mason, so he did the walls and the concrete floors,” Vazquez says. “We actually started outside first with the parking lot and the outside walls, then moved to the inside. It took almost two and a half years, but it kept us busy when our jobs were on hold due to the pandemic. And we had fun doing it by taking breaks to drink, cook food in the parking lot. People stopped by thinking we were open, and they asked, ‘are you guys just gonna keep this for yourselves like a private club?’”

Until they obtain their liquor license, diners can sip on agua frescas, maybe even a horchata, or this magonada, a mango smoothie with lime juice, chamoy, and Tajin. Have it with chips, obviously.

Mex Spot FINALLY opened in mid-June with an intro menu featuring all the expected classics like chips & guac, shrimp ceviche, four types of tacos (chicken, chorizo, steak, and al pastor), mixed grill platters, and some Tex-Mex inspired parilladas, and even frutos del mar, a hearty mixed portion of battered, fried seafood. There’s breakfast, too, in the form of pastries, breakfast sandwiches, huevos rancheros, and a classic Mexican morning plate consisting of eggs, onions and tomatoes, rice and beans, cheese, and tortillas. The rest of the breakfast menu rounds out with diner staples like buttermilk pancakes, omelets, and avocado toast, no doubt an ode to John’s Diner.

If you catch Mex Spot on the right day, there’s a heaping, shareable molcajete that’s overflowing with chicken, steak, crispy seared chorizo, shrimp, avocado, nopales, peppers, potatoes, and fried cheese all sitting in a flavorful tomato, garlic, pepper sauce with tortillas on the side, of course. Also a special are addictive birria tacos, stuffed with shredded beef and a side of thick consommé with more shredded beef for dipping. I’d bed on these becoming a permanent menu fixture.

Chocolate cake and ice cream + Oreo crunchies. Mini shovel for cuteness.

Coming soon for Mex Spot is a liquor license. They’ll plan to serve beer tequila, margaritas, and the like. For now—but you should check first—it’s cool to BYO.

One last curious tidbit—and something I was asked about often—is the “BBQ” sign in the parking lot. The guys told us that Mexican BBQ is on the horizon. What that looks like are whole roasted pigs, goats, and barbacoa style lamb. “We’re going to do it the old fashioned way,” Vazquez says. “We’ve got big plans! Believe me!”

137 Connecticut Avenue; Norwalk
203.354.3113; Mex Spot on Facebook