THE DISHGoing out to dinner? Here’s the word on what’s heating up the dining scene

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Fairfield County is home to some fabulously good restaurants, catering to every taste and serving good eats prepared by some of the top chefs in the business. Whether your menu favorite is farm-to-table, international cuisine or small plates, the following pages will deliver what’s new and what’s hot in our local kitchens. BON APPETIT!

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TV and games. In the cooler months, people are drawn to the cozy ambience inside, and to our menu that becomes more entrée- and dessert-driven as the temperatures drop.

The hottest thing at my restaurant now is… the private tap room for up to twenty guests, where you can pour your own beer from three taps. It’s a great location for showers, birthday parties and other special events.

I’m hoping… that we will be able to open more restaurants in locations where we feel like we’re an integral part of the neighborhood and invested in the community.

My favorite dish on our menu is… duck confi t with a coconut carrot puree. It’s a blend of fl avors from Asia and Malaysia, fl avors you don’t always associate with this dish. Like so many of our menu items, it crosses a lot of borders.

Best change to South Norwalk in the last decade… has been the resurgence of a fi ne dining scene. Years ago, people came to SoNo for high-end food, but then it went through a period when bars and music were the draw for a younger demo. Now, with more luxury apartments and condos, there’s a demand again for more great food. When it comes to the quality of the dining experience, the bar is being raised.

Stephen LewandowskiOwner/Executive Chef

HARLAN PUBLICK 20 North Water Street, South Norwalk203.831.0727 | harlanpublick.com

Customers here will always fi nd… a great atmosphere, knowledgeable staff, and creativity coming from the kitchen and bar.

Three words to describe my restaurant are… fun, social and energetic.

The “personality” of my restaurant is… an unpretentious place where the focus is on coming together to socialize and engage in great conversation over good food. We think of it as a modern version of the old public house in the center of town, where locals met to discuss everything from politics to community to schools.

Biggest change in my restaurant is... when the seasons change. In the spring and summer, we have our patio open, and it draws people who want to be outside, sharing plates and socializing. It’s really popular because there’s nothing else around that’s quite like it. There’s music,

My fi rst job was... and I learned... at the Gotham Bar and Grill in Manhattan, where I learned how to organize a kitchen and run a restaurant effi ciently.

Person I’d most like to meet is… the Pope. I’ve cooked for a lot of famous people—Bruce Springsteen, Desmond Tutu and Nelson Mandela, which was a huge honor. It would be an amazing experience to cook for the Pope.

Best advice I ever got was… while working with restaurateur Drew Neiporent. He always said, ‘the proof is in the pudding.’ I believe that what you put into something is what you get out of it. That holds true for everything from cooking to relationships

I’m always inspired by… I have a team of amazing chefs and we constantly explore new dishes and push each other. That’s where great new fl avors come from.

Stephen Lewandowski

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Fairfi eld County region and beyond.

My favorite dish on our menus is… the grass-fed, all-natural Slope Farms beef burger.

Best change to Fairfi eld County in the last decade… the infl ux of new restaurants and the rapidly growing restaurant industry, which brings more customers to all the towns here in Fairfi eld County.

My fi rst job was... and I learned... busboy; always be grateful and empathetic.

Person I’d most like to meet is… we just love to meet new people, especially those who share our passion for wine and food.

As answered by Vicente Siguenza

Customers here will always fi nd… a fi ne dining experience in a relaxed, cozy setting. A place that feels comfortable, where you can enjoy great food and exquisite wine at affordable prices, with pleasant customer service.

Biggest change in our restaurants is... the introduction of more locally sourced ingredients, and implementing the use of ingredients from our own vegetable farm in Weston.

The hottest thing at our restaurants now is… the grass-fed beef directly sourced from Slope Farms in Upstate New York.

I’m hoping… for more growth opportunities to serve our outstanding customer base here in the

Best advice I ever got is… stay humble because you may be drinking wine today, but you could be picking the grapes tomorrow.

I’m always inspired by… Entrepreneurs—people with passion and dedication.

I couldn’t live without… great food and wine!

A truly great day includes… happy, satisfi ed customers and staff!

Anything else you want us to know? Tell us here:We love what we do! We feel blessed beyond measure, and we want to thank all of our patrons for their continued business!

Harvest Burger

Harvest Mussels

Kleber, Nube and Vicente

Kleber Siguenza, Nube Siguenza and Vicente Siguenza 55 WINE BAR & RESTAURANT 55 Miller Street, Fairfi eld | 203.256.0099 | 55winebar.com

1104 Chapel Street, New Haven | 203.777.2500 | harvestwinebar.com372 Greenwich Avenue , Greenwich | 203.869.4080 | harvestwinebar.com

1077 Post Road, Darien | 203.662.3226 | scenawinebar.com

2 Forest Street, New Canaan | 203.966.6946 | cavawinebar.com

HARVEST WINE BAR & RESTAURANT

SCENA WINE BAR & RESTAURANT

CAVA WINE BAR & RESTAURANT

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Not something you think you’d fi nd at a pub, but for some reason they fi t right in. – Jeff

The hottest thing at our restaurant now is… our rotating selection of craft beers on draft. – Dave.

Best change to Westport in the last decade… the number of quality dining choices and great bars. – Dave

My fi rst job was... and I learned... stock boy at a local grocery store; it taught me how to rotate inventory in order to keep the freshest produce available. – Jeff

Scott Beck, Kevin McHugh, Jeff Spence, Steve Calzone, Dave Studwell, General Manager

LITTLE BARN 1050 Post Road East, Westport | 203.557.8501 | littlebarnct.com

Jeff Spence and Dave Studwell

Customers here will always fi nd… great comfort food, ice cold beer and friendly service. – Dave

Three words to describe our restaurant are… casual, comfortable and warm. – Dave

The “personality” of our restaurant is… easygoing and relaxed. – Dave

Biggest change in our restaurant is... that this location in Westport now has a full-service restaurant with a real bar. – Jeff

My favorite dish on our menu is… our Tuna Blocks. They’re wasabi-sesame rubbed, seared rare over a little avocado cream with sriracha on the side.

I’m hoping… we will be opening another location in the near future. – Dave

Person I’d most like to meet is… Bobby Flay, for a barnstorming Throw Down. – Jeff

Best advice I ever got is… hard work and dedication don’t mean anything without passion. – Jeff

130 Route 22, Pawling, NY | 845.289.0185 | darylshouseclub.com

Daryl HallDARYL’S HOUSE RESTAURANT & LIVE MUSIC VENUE Customers here will always find… great music, great food, fine wines & spirits.

Biggest change in my restaurant is... I’ve converted it to look like my house.

The hottest thing at my restaurant now is… the music.

The best thing about my customers are… that they are all real music lovers or they wouldn’t be here.

I’m hoping… that everyone who comes to the place has as much fun here as I do.

Daryl Hall

Fairfield | 917.846.9908 | sheilabartonevents.com

Sheila Barton SHEILA BARTON EVENTSCustomers here will always find… a customized event, from a delicious menu with the freshest ingredients and “homemade” touches to cocktails mixed to match.

Three words to describe my catering company are… casual, elegant and delicious.

The “personality” of my catering company… incorporates my Midwestern ideals of hard work, loyalty and generosity.

The hottest thing at my catering company now is… classic cocktail pairings with an updated classic menu.

I’m always inspired by… my clients. From the very first conversation I am inspired to give them more than they ever imagined and to make their experience flawless and fun!

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conversation about Prosciutto di Parma with a fifth grader the other day. I may not be “smarter than a fifth grader.”

The hottest thing at our restaurant now is… the oven, literally!

I’m hoping… they arrest the person who thought of stuffing a pizza crust with cheese.

Best advice I ever got is… do what you love to do, even if you think you won’t make any money at it.

Paolo, Clara and Michela CavalliBRICK + WOOD 1275 Post Road, Fairfield | 203.939.1400 | lovelifeandpizza.com

As answered by Paolo

Customers here will always find… great food, outstanding service and a fun atmosphere.

The “personality” of our restaurant is… you know that good friend that everyone likes being around? They are unpretentious, down-to-earth, and you can be yourself around them; it’s like that.

Biggest change in our restaurant is... our customer base—it’s growing!

My favorite dish on our menu is… depends on my mood. Truffle Burrata when I’m feeling romantic, Margherita Extra when I’m feeling nostalgic, or a nice Jalapeno Dip when I need to spice things up.

Best change to Fairfield in the last decade… the growing foodie culture, at all ages. I had a twenty minute

Best advice I ever got is… always cook with your heart and follow your gut.

I couldn’t live without… our staff.

The best thing about our customers is… their smiles while they are having a blast in the restaurant.

Scott Beck, Kevin McHugh, Matt Storch and Steve CalzoneTHE CHELSEA 12 Unquowa Place, Fairfi eld | 203.254.8200 | thechelseaff.com

As answered by Matt Storch

Customers here will always fi nd… delicious food, amazingly friendly staff and a great time.

Some words to describe our restaurant are… cutting-edge pub, friendly, relaxed, innovative.

My favorite dish on our menu is… Ahi Tuna Crudo and the China Ribs.

Best change to Fairfi eld in the last decade… the increasing amount of foodies moving into town, as well as new and diverse restaurants opening around us.

My fi rst job was... and I learned... prep cook. I learned how much work it is to make a restaurant run successfully.

Matt Storch, executive chef/partner