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Entries in Westport (163)

Friday
Mar092012

Westport Weston Restaurant Week 2012: March 25

Westport & Weston Restaurant Week returns for 2012, offering consumers great deals and the opportunity to experience some new restaurants, as well as re-visit some of their favorites.  Sunday, March 25 thru Friday March 30, 2012, participating restaurants will offer a special prix fixe lunch and dinner menu throughout the entire week.

Participating restaurants include:

Acqua Restaurant, Blue Lemon, Bobby Q’s, Coromandel, DaPietro’s, Matsu Sushi, Oaxaca Kitchen, Rizzuto’s, Splash, Tabouli Grill, Tarantino’s, Tarry Lodge, Tavern on Main, River House Tavern, and “V” Restaurant & Wine Bar.

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Saturday
Mar032012

Westport's Town Hall Gets Casual Eatery...Thank God

This just in via WestportNow...

The ranks of new restaurants in Westport’s center are about to get bigger. Developer Robert Haroun said The Town Hall Restaurant will open in the basement space of his Old Town Hall at 90 Post Road East. The space years ago housed Westport police headquarters.  He said the eatery, owned by Westporter Chad Whited, is scheduled to open in three or four months and will serve hamburgers, sandwiches, and casual food with a bar. Meanwhile, Haroun has applied for permits to erect a two-story building at 100 Post Road East, site of the former drive-up banking building, that will have 4,600-square feet on the first floor with basement storage of similar dimension.

Story courtesy of Dave Matlow for WestportNow.com

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Thursday
Feb022012

Cocktails Aged Gracefully

Barrel aged cocktails have arrived in Connecticut. And for a song, Saugatuck Grain & Grape in Westport will bring you one step closer to making your very own sixty day-old Manhattan, Negroni or any spirit-driven cocktail that your heart may desire.

In a culture that typically prizes the fresh and made-to-order, aging cocktails may sound sacrilege. So what exactly is a barrel aged cocktail and why mess with a good thing?

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Wednesday
Feb012012

Fork it Over Westport Farmers' Mkt Fundraiser Recap

The Westport Farmers' Market held their first ever gala fundraiser last weekend, Fork It Over, with 200 guests in attendance. Gilbertie's Greenhouse in Westport was transformed into a rusticly chic party space through the generous support of Lillian August. Even Martha Stewart was there...and she stayed all night.

The chefs that stepped up to support the market brought their A game, and the result was a spectacular evening of innovative cooking and very serious grazing. Each chef prepared 4-5 dishes; guests were handed quaintly mis-matched fine china; after that it was all a delicious blur. The chef lineup included: Bill Taibe of leFarm/ The Whelk, Matt Storch of Match, Tim LaBant of The Schoolhouse at Cannondale, Michel Nischan of Dressing Room, John Barricelli of Sono Baking Company and Fountainhead Wines. 

Some of the evening's menu and flavors are pictured below. 

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Wednesday
Jan252012

Chowdafest 2012: Top Local Chefs Do Battle

Local food bloggers Dan and Kristien Del Ferraro of OmNomCT.com ran this post on their site to announce the upcoming Chowdafest 2012. Why mess with a good thing? Here's their story... 

About a year ago Kristien and I got our chowda on and OD’d on soupy goodness.  Yup, the Third Annual Chowdafest was awesome with tons of restaurants competing for the Classic New England Chowder, Creative Chowder, and Soup titles.  Last year Mansion Clam House won Classic N.E. Clam Chowder, SBC won Creative Chowder with Corn & Poblano Chowder, and Nicholas Roberts won with their Lobster Bisque.  So, who’s winning this year on 2/4/12 from 11-4 at Bedford Middle School in Westport?  You get a spoon, then you om nom nom, vote, and help decide the winners.  Yeah, you can even pretend you’re one of those judges from Chopped or Iron Chef.  We won’t tell.

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Saturday
Jan212012

Bobby Q's BBQ & Craft Beer Dinner Recap

BBQ has achieved cult status in America. Like any fervent belief, splinter factions have arisen. Most people think of the tomato-based variety found in Kansas City and the deep south as "BBQ sauce," but adherents to the Memphis dry-rub sect or acolytes of the vinegar or mustard based churches of North and South Carolina will defend their take on slow smoked spirituality with manic passion. These churches and their branch faiths march under myriad banners, but they can all sit together at the same table and play nice under any tent serving beer. "Harmonious variety" would be an apt descriptor for the latest CTBites Invites event on Jan 12 at Bobby Q's in Westport. 

Bobby Q's Barbeque & Grill is the creation of owner Bob LeRose, who partnered with Greg Zanella of Northeast Beverage Corp., one of the area's largest microbrew distributors to enhance four courses of beautifully prepared BBQ dishes and a final chocolate course with expertly paired craft brews.

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Saturday
Jan212012

Luxe Modern Wine & Cocktails Opens via WestportNow

Looking for a place to grab a drink and a nosh in Westport? Luxe Modern may be what you're craving. WestportNow.com reports on this weekend's opening:

"A wine bar, Luxe Modern Wine & Cocktails, opens at 190 Main St., across from TD BankNorth, on Saturday, according to owner Robert Reilly of Redding. He said that the café will carry 40 wines that can be purchased by the glass, seven or eight seasonal cocktails, and a selection of 15 cheeses and cured meats. In addition to a bar, tended by the owner’s nephew Will Secchi (photo) of Fairfield, there are indoor tables with plans for outdoor tables next spring, he said. Reilly, a former IT director at Fresh Direct in New York, said the hours this opening weekend are Saturday 4 p.m. to 2 a.m. and Sunday 4 p.m. to 11 p.m. 

Click to read more ...

Thursday
Jan192012

The Whelk in Westport: A First Look & Taste

Friends and family were treated to a sneak preview of The Whelk, Bill Taibe's latest venture in Westport on Wednesday evening.  Steeped in the sea with unmistakable flashes of leFarm's seasonal luxury, The Whelk is poised to establish Saugatuck as the culinary center of Westport, and perhaps Fairfield County.

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Friday
Jan062012

Bill Taibe's "The Whelk" Opens in Westport in 2 Weeks

Up until yesterday, if you had asked Bill Taibe for the name of his new Westport based seafood restaurant, he'd tell you what he told the town when they needed a name for the phone directory, "The oyster place in Saugatuck." But as of this morning, this seafood haven has been given a brand befitting its waterfront surroundings in Westport's burgeoning restaurant scene. "The Whelk" will be opening in roughly two weeks, and the restaurant is poised for its first round of guests. 

The interior reflects the clean lines of a beautiful ship with beadboard paneling, industrial metals, and warm woods, but despite the seafaring undertones "there is a sense of responsible kitchiness here. We didn't want to go obvious nautical," says Taibe. He describes The Whelk's clean architectural interior as "The South of France meets Maine." Green park bench inspired seating runs the full length of the sunlit dining space and 2 high communal tables stand proudly behind the white marble bar. In keeping with Taibe's passion for local sourcing, everything in the restaurant was made in the USA. 

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Tuesday
Dec272011

Butchery 101 w/ Craft Butchery: Get Schooled

The expert butchers at Craft Butchery will be kicking off 2012 with a comprehensive butchering curriculum. Owners, Ryan Fibiger (seen above) and Paul Nessel will be providing both hands-on butchery experience as well as lecture and demonstration segments. For cooks and eaters who are serious about their meat, these butchering classes are designed to give attendees an up close look at the techniques that are use to break down pork, lamb or beef into their individual cuts. 

"Butchery 101: Swine" will be held on January 10th and 24th (more information below), but Craft Butchery is happy to customize these classes and demonstrations to create a more consumer or professional chef-focused discussion based on your level of interest. Classes can be done on a half or whole pig, lamb or side of beef. It provides the chance to really experience all aspects of how an animal is butchered and the audience will take home a lot of Craft Butchery's excellent meat. Boys night out anyone?

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