Sneak Peek At Chef Bill Taibe's NEW Restaurant, hi’Amba, Opening in Westport...VERY Soon

You’ve heard the buzz. You’ve tried to peek into papered garage door windows. In a few short weeks, Chef Bill Taibe will be opening the doors to his new spot in Westport, CT.

What’s the concept? “Eastern Mediterranean Kawa Ni,” says Taibe.  Are we here for it? Heck yes we are. 

Meet hi’Amba, an all-day bakery, café and restaurant built around a working bakery and the flavors of the Eastern Mediterranean, North Africa and Southwest Asia. 

At launch, hi’Amba will focus on breakfast and lunch with house-made breads and pastries coming out of the ovens throughout the day, alongside a robust coffee program featuring Ilse Coffee and some unique Middle Eastern inspired beverages. 

The menu will feature Jerusalem bagels, pita straight from the oven, Man'oushe (Lebanese Flat Bread), with beautiful lacquered pastries. For those of you seeking your protein fix, breakfast will also involve hot eggs and shakshukas.

“As we get into the day, we’ll expand the bread, get into big sandwiches, big bowls of salad, and a really big “dip” program-those are kinda the base of it- dishes like hummus (many varieties), baba ghanoush, creten mash, muhammara, hindbeh”  Sandwiches will include things like “swordfish shawarma and lamb kebab”,  says Taibe. 

The food brings together Taibe’s background in French and Mediterranean cooking with the spices, flavors and traditions of the the regions.  Shareable plates will make up a menu that changes with the seasons and what’s available locally.

Taibe says they will launch dinner a few weeks after opening, with entrees including whole roasted fish from the oven, half or whole chicken-but more on this later. 

Downstairs is a counter service vibe, while upstairs, hi’Amba will offer a full-service dining room for lunch and dinner, with beer, wine, spritzes and a menu designed for sharing.

A curated grab-and-go market downstairs will offer house-made dips and spreads, prepared foods, breads,pastries and specialty pantry goods.

“hi’Amba is about creating the kind of place you want in your neighborhood and can rely on every day,” says Taibe. “You can come in for coffee and something warm from the oven, sit down for a great meal, meet friends upstairs for a bottle of wine, or grab dinner on the way home,” says Taibe.

P.S. The etymology of hi’Amba is a mashup of words that mean: a warm welcome, bold Eastern Mediterranean flavor, and the comfort and generosity of being fed and cared for.

We are excited to introduce Westport to Chef Karen Nicolas, who will be the Executive Chef for hi’Amba bringing more than 20 years of experience in fine dining and culinary leadership. Her training includes time working under Tom Colicchio at Gramercy Tavern, Charlie Palmer at Aureole, Todd Gray at Equinox, and Neil Perry at Wokpool in Sydney. She was named a Food & Wine Best New Chef in 2012. She has also been recognized by Best Chefs America, nominated for People’s Choice Best Chef Mid-Atlantic, and named among Main Line Today’s Most Powerful Women.

On the pastry front, we’ve got Chef Michael Finehirsh who began as a pastry cook at Aureole before joining Daniel Boulud’s celebrated restaurant Daniel, where he worked as lead pastry cook under renowned pastry chef François Payard. He later served as Pastry Sous Chef for Laurent Gras at Peacock Alley and held the same position at the original Bouley Restaurant.

Stay tuned for more on the opening date for hi’Amba and final menu.

hi’Amba will be located at 33 Jesup Rd, Westport, CT