Earlier this month, Chef Jeff Taibe led a one night kitchen takeover of the Ecco Rooftop in Bethel, located above La Zingara. The chef and his team prepared a five-course wood-fired feast in the intimate en plein air restaurant.
"We chose Ecco because I love the atmosphere. I love how casual it feels sitting on the patio. Another draw was working with the wood-fired oven," said Jeff Taibe. "Plus I wanted to bring some attention to upper Fairfield, there are a lot of hidden gems and great places to go and I feel Ecco is one of them."
About 25 people sat under the twinkling lights of the rooftop, enjoying Taibe's creations presented on vintage china from Borrowed, and paired with the evening's signature cocktail, the Paper Plane, a combination of bourbon, Aperol, Amaro Nonino, and lemon juice, concocted by mixologist Jeff Marron.
Taibe will be the executive chef at brother Bill Taibe's newest Asian-inspired restaurant in Westport.
"I spent the first couple years of my career in Asian (Singapore/ Thailand) cooking," said Jeff Taibe. "I am also looking forward to working with my brother, creatively, it will be a lot of fun to see what we come up with and where it takes us."
While progress continues on that soon-to-be-opened venue, Jeff Taibe has been busying himself experimenting in the kitchen. The next dinner, a BBQ/picnic theme, is tentatively slated for June 26, so stay tuned.
Ecco Rooftop Dinner Menu
Wood roasted Kinder Hook creek cheese with Red Bee honeycomb, almonds, and crackers
Norm's Oyster Rockefeller with lamb bacon, Holbrook greens and pecorino.
Nduja Toast with soft farm egg, pickled ramps
First Course - Sea
Wood roasted clams with Benton's bacon, dash, beans.
Salt Cod Fritters with braised lamb shoulder, and Aleppo pepper.
Second Course - Garden
Wood roasted whole radishes with brunt ramp aoili, lemon and salt.
Beets and Lentils with cured lamb loin and shallot dressing.
Third Course - Fields
Wood roasted leg of lamb with anchovy butter and ramp salt.
Lamb Meatballs with "Ikea" tracy, pickled raisins, and sage.
Anson Mills buckwheat polenta with Sheep's milk cheese and crispy onions
Wood roasted spring vegetables.
Fourth Course - Sweet
Graham cracker and fudge bar with burnt honey meringue and fudge crumble.