The NY Times reviewed The Cottage in Westport this past weekend and honored Chef Brian Lewis’ newest restaurant with its highest “Excellent” rating. The reviewer, Patricia Brooks, began her discussion of the cuisine with “There were too many high points at dinner to mention them all,” and continued her praise on dish after dish. The review included her visit for dinner where she and her guests enjoyed several appetizers, salads, pastas entrees and desserts, each garnering exceptional compliments. Her return for Sunday brunch was equally well received.
At the conclusion of the review Ms. Brooks offered her "What We Liked" section and included, "Chioggia beets, Maine sea scallop crudo, Wagyu brisket steamed buns, crunchy tuna, salmon toast, mâche and sunchoke salad, stinging nettle tortelloni, Wagyu beef sirloin cap, salmon in cedar paper, Casco Bay cod, crab eggs Benedict and fettuccine carbonara at brunch; pineapple rum tarte Tatin, vanilla-huckleberry sundae, peanut butter and chocolate ice cream crunch, butterscotch pudding." Looks like the list is every dish.
CTbites reached out to Chef Lewis for his thoughts on receiving the Times’ highest rating, “I am really delighted by the NY Times review and so proud of our team for all of their hard work! From the very first day that we opened our doors, I knew that Westport was the perfect town for me to take root and just cook my heart out! Our guests are amazing and seem so open and excited to experience our cooking - they help to define us and allow us to push ourselves further every day - a really adventurous dining crowd.”
And for those who have enjoyed the current, and ever changing menu at The Cottage, we asked Chef Lewis about the future, “Next, keep cooking our hearts out, maybe fried chicken, more ramen and a fabulous Westport summer.”
Read the entire NY Times review here.