Chef David DiStasi Opens MATERIA Ristorante in Bantam, CT's New Culinary Treasure

Last spring, Materia Ristorante, a most enchanting restaurant nestled in the bucolic town of Bantam in the Litchfield Hills, quietly opened its doors. Like descending upon a picturesque Tuscan villa, entering the scene at Materia is truly an experience from the moment you pull into the driveway. Do allow yourselves to take a moment or two to admire the magnificent setting. The expansive land behind the restaurant, the sights and sounds of the river flowing past all set the stage for what’s to come. You know something spectacular is about to happen.

From the grand entrance to the restaurant to the top notch service from your first Hello, you will be glad you’ve dressed up for the occasion, since ‘occasion’ is surely what the experience at Materia is. Materia is Italian dining at its finest.

Chef David DiStasi is a master of craft. He has years of serious dedication to refined Italian cooking and certainly draws his influence for Materia from years spent on the Tuscan countryside. DiStasi is one to watch and praise.

Born and raised in Watertown, DiStasi was exposed to the restaurant industry as a young boy. By the age of 13 he was helping his father’s and brother’s catering business and a few years later he started working for La Tavola. While there he was encouraged to apply to the Culinary Institute of America at Hyde Park and, upon graduation, he immediately landed a position at the famed Le Bernardin owned by the legendary Eric Ripert. 

I repeat: Eric Ripert. Le Bernardin. You will recognize the Ripert influence from the first plate: it is elegant and delicate. It is art on a plate, yet, beckons to be consumed and savored.

A few years after his experience at Le Bernardin, DiStasi accompanied his father to Sydney. It was a dinner at the award-winning Sepia, owned by world renown Martin Bern, that would impact his decision to stay for a couple of years and where he would further elevate his skills. From Australia he moved on to Tuscany where he had the opportunity to work at the Michelin starred La Trattoria Enrico Bartolini owned by Enrico Bartolini, another world-celebrated chef. DiStasi soon became a junior sous chef and here he found his passion for Tuscan cuisine. 

Once back in the states, he knew he wanted to open a restaurant with his brother, and in spite of the insecurity of the restaurant industry due to COVID, Materia Ristorante  was born and has, in a short period of time, proven to be one of Connecticut’s true culinary treasures. Adding to the distinct setting and experience, the restaurant is connected to a small inn with four charming rooms, owned by the DiStasi brothers.

On a beautiful summer day, we had the opportunity to experience this for ourselves. After having thoroughly scoured the menu we decided that the best way to truly experience chef’s cuisine was to order the Materia ‘Esperienza’ – a full six-course tasting menu. 

To begin, we were presented with an amuse bouche, Asparagi Verdi, spuma di Parmigiano piselli e bergamato. We began with the most delicate spring-green asparagus stalk with a bergamot-lemon peel, 18-year balsamic glaze with a parmesan foam was delicately plated. The term amuse bouche (mouth pleaser) was so apropos – Not only was my mouth incredibly pleased, but knowing that such magic could be created from a singular stalk of asparagus, I knew that the evening was only going to get better. You quickly determine that fresh at Materia is an understatement.

Polpo alla Brace, Lenticchie, Spuma di Patate, The stunning char grilled Octopus, meaty and succulent, sat upon a bed of tender, decadent-tasting lentils accompanied by a cloudlike potato foam and a caper berry for an striking touch with its beauty and vinegary, floral flavor. 

Crudo di Pesce Bianco, Salsa di Mandorla, Brodo di Pomodoro. Tender, paper-thin slices of fluke nestled in a subtle almond sauce and tomato ‘brodo.’ This crudo was incomparable and a great choice for those who want something light to start with without ruining one’s appetite. Every bite was light, but bright and hearty.

An emerald Risotto Montecato al Pesto Alla Genovese made with san massimo carnaroli rice, basil pesto and stracciatella cheese simply elevates any risotto experience you’ve had before.  Nutty, creamy, made to order, the flavor profile is subtly complex. This is magnificent comfort food all dressed up.

Agnolotti di Genovese, Fonduta di Parmigiano, Ristretto di Vittello – The Braised Beef and Onion filling with veal jus and a Parmigiano fondue was sublime. Little pockets bursting with beef and onion brought forth an explosion of hearty flavors. Whereas most “American” stuffed pastas tend to be more noodle than meat, these little morsels allowed the diner to fully appreciate the complexity of the filling.

Fellow CTbites writer, Kristin L. Wolfe says this regarding her experience..

By this point, diners will not only be swooning at the setting, the beautiful plating, and technique displayed on each plate, but will notice how distinctly al dente each pasta is; it’s a real texture and ‘bite’ I appreciate. Many chefs seem to get nervous about serving pasta truly al dente, hence bending to the American inclination to over cook, or over soften said noodle. Not here, and frankly, it is delightful and further elevates the experience.

Tortelli di Burrata, Agrumi, Salsa All’astice – Burrata ravioli with citrus and lobster sauce was as decadent as the name suggests. Once bitten into these perfectly al dente miniature ravioli-like bites yield an unparalleled flavor. 

The salt encrusted whole branzino for two is currently a Tuesday night special. It was one of the most tender, delicate fish dishes I have had in a long time. As simple as this sounds, it is nothing short of superb. 

Petto D’anatra Stagionato, Crochetta di Patate, Marmellata di – dry-aged Rohan duck breast with potato croquette, onion marmalade and sunchoke featured perfectly succulent pieces of duck breast that were exquisitely paired with the onion marmalade, croquette and lovely sunchoke puree. 

Dolci

You have to end such a delicious, memorable evening of theatre with a final note of sweetness. Although I am always inclined to try an Italian restaurant’s nod to Tiramisu, we were drawn to the Millefoglie Al Pistachio which was only lightly sweet and as light as it sounds. Then, the dolci we couldn’t stop thinking about, the Panna Cotta Alla Vaniglia, Ciliege Amarene, essentially, a Vanilla Panna Cotta with Candied Black Cherries. Smooth, bright, and decadent, this bite just perfectly added sparkle to a night that couldn’t shine more than it already did. 

I was already planning my next visit.

Materia’s name is inspired from the Italian term “la Materia Prima” which means the best raw materials. The produce and meats are locally sourced. Only the best ingredients will do for DiStasi. 

Everything at Materia is made by hand, from the pastas to the ragus, and no detail has been overlooked. While the ingredients may be simple, the dishes are anything but. Each one is a unique and complex masterpiece that has been beautifully executed. 

Note: DiStasi is one of the few chefs in Connecticut who offers tasting a menu (two to be exact) on a nightly basis, and we strongly encourage you to explore this option as you sit down to chose your culinary journey. These include a 5 course pasta tasting (priced VERY reasonably at $70) and a 6 course “Materia Experience.” Both experiences feature some of the dishes mentioned above but also include whatever chef is inspired to create seasonally. Several CTbites writers have returned after our initial visit, and have immensely enjoyed these very special chef tastings. (Tasting menus require that everyone in your party participate)

We see great things in the future for DiStasi. Go see for yourself.

Reservations are strongly recommended

Materia Ristorante is located at 637 Bantam Road; Bantam

860.567.3326