All posts tagged: Restaurants

Lucas Local Oyster Bar and Woodfire Cookery

Oyster lovers, head inland. The best oysters to be found in Fairfield County are not on the coast but in Newtown, CT, at Lucas Local Oyster Bar and Woodfire Cookery. The other day I sampled some of the freshest and most expertly opened oysters, pristine, glistening, and briny. This contemporary American Sea and Land restaurant is housed in an antique house, renovated with rough hewn repurposed boards, and calming gray walls. Lucas is relaxed and fun, a place to enjoy life by eating well. Owner Vince Capelletti is a seasoned restaurateur, and the kitchen is kicking out some excellent dishes. We were recently invited to a tasting by Max Ex, the restaurant marketing firm. The dish that stayed in my mind afterwards? Shrimp and grits. Coarse stone-ground grits, lightly grilled red shrimp, sprightly fresh scallions, basil oil, and a poached egg. At brunch it’s like the best adult porridge you could imagine. At dinner, pure comfort food, where you’re saying, “ummm,” after every bite. Seared Stonington scallops were simply paired with grilled frisée. Octopus was finished over the wood fire, and paired with hummus …

Village Tavern

It’s the first restaurant you’ll see driving into Ridgefield, the sort of place you hope to find in this gracefully affluent town. Inside, there’s a long copper bar and a relaxed, clean, comfortable vibe. A friend and I went to Village Tavern the other day to catch up with Bruno DiFabio, the restaurateur. I’ve written about Bruno a number of times over the years. He’s a master pizza maker who also owns Amore in Stamford. Bruno always has got something new going on. Beneath Village Tavern is his Romolo Gastro Pizza. My friend raves about the lasagna Bolognese at Romolo. Village Tavern menu has burgers, lobster rolls, Caesar’s salad, all the things people want, and it also has what we wanted: homemade pasta. This is corn flour penne with Parmesan cream and porcini. My friend loved the silky texture of the pasta. I didn’t try it because it had truffle oil, and as those who know me know, I can’t stand the stuff. But I loved the tagliatelle Bolognese. The homemade pasta curled around the ragu of ground pork, veal and beef. It was warm and …