Bistro 7 in Wilton: New Menu, New Chefs, New Leaf

Since discovering Bistro 7 in Wilton, CT last year, it has been a favorite spot, and I have recommended it to anyone who cared to listen. A great Happy Hour (the best in town as far as quality and price), a friendly vibe, and a charming and caring owner, Breno Donatti (as well as his equally enjoyable wife, opera singer Jeanette Vecchione-Donatti), brought me back again and again. My friends and I were at the bar at least three nights per week.

After many months of nothing but positive experiences, our enthusiasm started to wane in the spring as Happy Hour changed and some of our favorite menu items vanished, and others became a bit inconsistent. Still, we went on occasion, and our loyalty to Breno and his vision for a true "farm to fork" experience never wavered.

I was thrilled when Breno told me that the restaurant was undergoing some significant changes. A new menu, new Sous Chef Harrison Schaefer, and a new Head Chef, Marcelino Martinez. Martinez was previously the Pastry Chef, and I had experienced his culinary talent firsthand. Plus, they were bringing back the Happy Hour I so missed, and strengthening their commitment to working with local farms through partnerships with Debra Sloane of Sloane Farm and Donna Simmons of Pound Ridge Organics. The Bistro 7 I had first fallen in love with was returning!

After closing for a few days in preparation for the grand reopening, patrons were invited to experience a selection of new menu items. Of course, I was there and excited to give it all a try. 

Knowing that Bistro 7 had reigned supreme in the "best bisque" category at last year's "Chowdafest" with their butternut squash bisque, I chose the roasted root vegetable bisque to start. It was rich and thick, a great choice for a cold winter night. I think their butternut squash takes the cake, but this bisque was still solid.

Next, beef empanadas drizzled in Bistro 7's cilantro lime sauce that I am so addicted to (really, it's fabulous. Order a side of this magical sauce and dip french fries into it). They were crisp, not too heavy, flavorful, and delicious! They went perfectly with the cold beer I was sipping; I guarantee I will be ordering these at Happy Hour soon!

For entrees, I chose the pan-seared salmon with bok choy, my companion chose pork roulade with zucchini and squash "linguine," and we split the two. The salmon was the best I've ever had. It was cooked perfectly, delicately flaky with a moist center. Salmon is all too easy to overcook, and I was extremely impressed with this dish. Really the standout of the meal.

The pork, another easily overcooked meat, was unfortunately just that. The flavor of the stuffing was great but the pork was dry. I would be willing to try again, as I know this would be a great dish if it had just been taken away from the heat a few minutes earlier. The vegetable "linguini" was delicious and amazingly flavorful.

I wholeheartedly recommend a trip to Bistro 7 - I've been a fan for a while now, and it's clear to me that things are only looking up for what was already a charming spot. Look for me at Happy Hour! :-)

Bistro 7 is located at 991 Danbury Rd, Wilton CT 06897

203-587-1287 | info@bistro7wilton.com

Upscale Farm to Fork Fare & Spring Cocktails for Sunny Days at Bailey's Backyard

Bailey's Backyard, an intimate farm to table restaurant tucked away on Bailey Avenue in Ridgefield, CT, has been on my "must try" list since last year when they closed temporarily and then reopened with a completely revamped menu and beverage program. Now I can finally say I've experienced Bailey's Backyard, as I attended a tasting dinner for local food writers earlier this week, and am happy to report that the evening of small plates and seasonal cocktails was a pleasure. I understand why so many people have recommended a visit!

The evening began with introductions from Owner Sal Bagliavio, Executive Chef Forrest Pasternack, and beverage program Manager Bryan Walsh; the evenings menu would be showcasing spring menu items as well as Bryan Walsh's new cocktail creations. 

We started with appetizers and selections from the "for the table" portion of the menu. First, Pasternack's take on "Devils on Horseback" - armagnac plums wrapped in meaty North Country bacon, and topped with slices of fresh pear. The combination of sweet and savory, as well as the different textures presented by soft plums and crisp pear worked together very well. Already, the meal was off to a great start. 

A beautifully presented dish of Hawaiian Ahi Tuna Poke with sesame oil, garlic, soy sauce, wakame, black sesame seeds, and puffed wonton was fresh and light. Raw tuna is one of my favorites, and I always order it if it's on the menu - I could eat it completely unadorned, but the sesame oil added a unique element that elevated the dish.  

Two "for the table" dishes arrived, Tempura Vegetables with sweet potato, asparagus, and red onion topped with cashew powder and hoisin sauce, and Zucchini Fries with shaved parmesan, pecan puree, and mint. Both dishes were really nice and crispy (nothing worse than greasy veggies) and each had a unique twist that I enjoyed: the cashew powder on the tempura and pecan puree with the zucchini. I haven't experienced anything like that before, and in both cases the extra touches really made the dishes "pop."

 

The next two dishes were my favorites of the night. First, Chicken Liver & Grand Marnier Pate with apricot, mustard, and thyme toast was perfectly seasoned, and satisfyingly rich without being heavy. If you're a pate fan (or ready to be converted to one), you must order this dish. 

Next, Grilled Asparagus Salad with frisée, prosciutto, black truffle, hollandaise, shaved pecorino, and herbed red wine vinaigrette. I was impressed by how perfectly cooked the asparagus was; slightly charred, al dente, and bright. The vinaigrette added the right amount of tanginess, and the earthiness of black truffles complimented the salty sweet tender prosciutto. 

Goat Cheese Profiteroles with aged balsamic, crispy parmesan, and sun-dried tomato vinaigrette were an interesting twist on a dish traditionally associated with dessert. Chef Pasternack clearly has a creative mind, an eye for presentation, and a talent for combining unexpected flavors in a winning way. 

Now it's time to talk drinks. Bryan Walsh is creating some seriously unique cocktails and doing it with skill and style. We started with the "Six Toed Cat" (a reference to Ernest Hemingway's famous polydactyl cats): blueberry and mint infused rum, lime, fresh mint, and ginger beer. It had a wonderfully prominent blueberry flavor, with a bright purple color to match. Sticking to the Farm to Table and sustainable philosophy of Bailey's Backyard, the straw it is served with is completely biodegradable. A nice touch. 

Next, "Don't Call Me Shirley" (top right): house made citrus vodka, fresh citrus juice, and Cointreau. It tasted like Orangina for grownups! Deliciously strong. 

The "Samuel Clemens": is made with ginger infused vodka, lemon, ginger, club soda, and the completely unexpected addition of black pepper. I was skeptical, but the mix of lemon and pepper actually created a slightly spicy floral scent and flavor. I would never think of putting those ingredients together, but I'm glad Bryan did. 

A final dessert-like drink, "Rude Barbara," made with white rum, strawberry rhubarb puree, and lime, tasted like a strawberry rhubarb tart. Definitely the perfect complement to a warm spring afternoon. 

Entrees arrived, and continued to impress with their unique twists and beautiful presentation. Whipped Foie Gras with Caramelized Onion Perogi, Barolo soaked pearl onions, chive crema, and white truffle and bacon powder was a refined version of hearty Polish comfort food.

A Slow Roasted Suckling Pig with yellow corn fritters, lavender, buttered peas, and cracklin' gravy was so tender it melted in the mouth. The addition of lavender added an intriguing depth of flavor.

My favorite (though it's honestly hard to choose) was the Firecracker Rock Shrimp Scampi with hand-cut linguine, diced shallots, roasted garlic, and meyer lemon. The shrimp were tender, sweet, and lightly battered, while the buttery rich pasta boasted a clean bright pop of tangy meyer lemon.

By the time desserts arrived, we were all full to bursting, but who can resist? We enjoyed a Strawberry and Rhubarb Tart with tasted meringue and Arethusa Farms vanilla ice cream followed by a trio of warm House Made Donuts: almond and chocolate, powdered sugar, and Dulce de Leche with bacon served with a side of pomegranate espresso sauce. 

Bailey's Backyard is a Ridgefield gem. It's truly Farm to Table, dishes are unique and thoughtfully crafted, the staff is attentive but not invasive, and and the space itself is inviting and cozy. It was on my "must try" list; I recommend you add it to yours! 

Bailey's Backyard is located at 23 Bailey Avenue, Ridgefield, CT 06877. Call 203-431-0796 for reservations. 

A Night Out in Ridgefield Connecticut: Art, Wine, Nachos, and Live Music!

All too often I hear people complain that there's nothing to do around Fairfield County. While it can be difficult to find activities at first, a small effort reveals a myriad of options every single night. My recommendation is to plan your night as an "activity crawl" - a bar/event/restaurant hop. It's the best way to try out new places without committing, and meet lots of new people in one night. In a small area like Ridgefield/Redding/Bethel/Danbury, the key to finding out what's going on is by having as varied a network of acquaintances as possible. Remember, everyone wants to go out and find interesting activities as much as you do! So never be afraid to engage new with new people. The only downside is that it's hard to have a totally free night, so be prepared to spend some money. It's worth it though, and mixing free events with dinners out and ticketed parties is a good way to keep your spending under control. Plus, there are tons of happy hours around the area.

Last night was a great night out and about in Ridgefield! I caught some photos along the way.

6:45pm: Opening reception for new exhibit "Wonderland" at Seven Arts Gallery in the Georgetown region of Ridgefield. Really cool art, a great space, and an opportunity to meet other people who enjoy the local arts scene. Plus free wine is always a plus!

8:00pm: Drinks at Bistro 7 down the road about 1/4 mile. It was hopping! We were lucky to snag a spot at the bar, and just stayed for one drink. Miles to go before I sleep! This is a great spot during the week if you're looking to take advantage of happy hour. It's half price tap beers, wine, and cocktails from 4-6pm, plus half off their awesome bar menu. It's class on a budget!

8:50pm: The Hideaway in downtown Ridgefield for a couple beers and shared nachos. It was pretty dimly lit so I didn't get a nacho shot, but they were delish. Great beer list and really good food. It was much quieter than Bistro 7, and there were some families having late dinner. Another spot with a good happy hour starting at 3pm on weekdays. 

9:45pm: The Bayou in central Ridgefield. Cajun themed restaurant/bar. Pretty small. Nice live music, but WAY TOO LOUD for my tastes. We couldn't hear each other. However, everyone else seemed very happy. They definitely draw people in who are there specifically for the music. They also have a good happy hour during the week. 

A terrible picture! But a good band, Lefty. 

Bistro 7 Offers a Locally Sourced Culinary Experience, Biodynamic Wines, Artisan Cocktails, and Ambiance!

Bistro 7, a farm to table restaurant in Wilton, was kind enough to invite me for a tasting last week. I brought a fellow foodie with a long history of restaurant employment, Andrea. I am pleased to report that it we both found the evening to be a pleasurable and delicious experience, and I now have a new favorite place near home. It's all too easy to hit the same spots over and over, and Bistro 7 has given me a reason to branch out.

Upon entering, we were greeted by a friendly hostess and seated at a comfortable deep booth. The owner, Breno Donatti, arrived with a bottle of La Jara prosecco, two glasses, and a warm welcome.

The interior is cozy, but retains an upscale feel with exposed brick walls and old fashioned fillament lightbulbs. It's clear that a lot of thought went into the design of the space, and upon speaking to Breno about how much we admired the attention to details, he explained how his wife had been an integral part of the design process. While comfortable enough to become a go-to favorite spot, Bistro 7 seems like a great "first date" kind of place. The glass divider between the bar and dining area is nicely frosted so the space feels open without being exposed if you're in the deep booths next to it, and the tables across the way are far apart enough for privacy. There's nothing more awkward than feeling like you're nearly sitting with the party next to you. Andrea and I were impressed by how "at ease" we felt in the space - even with a big open kitchen, there was no sense of frenzy or the sounds of slamming pots. An open kitchen is a great touch, but only if the action inside runs smoothly (Andrea and I both worked in a restaurant with an open kitchen, and it was more a source of embarrassment than anything else); clearly Breno and his chefs have everything under control.

The first course arrived, and we dug in. A succotash of kidney beans, corn,  and sugar snap peas provided a tasty bed for pan seared scallops and a drizzle of tarragon pesto. Andrea and I were impressed by the perfectly al dente snap peas, scallops that were still tender (I've had overcooked scallops so many times; what a shame), and the surprising brightness of the pesto.

Next, a glass of Catarrato; a crisp sicilian white with a mineral undertone that paired nicely with a cold salad of white quinoa, marinated red beets, crunchy green apple, sweet potato, roasted corn, red onion,  and raisins with a spritz of lemon juice. I don't know how they make it, but I want to learn the recipe because it was delicious. I've never gotten quinoa to taste that good, or retain any texture beyond "mushy." Kudos to the chef!


Our next wine arrived, Langhe Arneis Meriggiare from Lorenzo Allutto, as well as an explanation of how unique it is. Produced in very small batches by just 10-20 people, it's an organic white yet has a light orange hue. The color is a result of the hand processing; some of the skins remain on the grapes and impart a tint. The Meriggiare was paired with a hearty tomato soup topped with grilled cheese croutons - actual miniature grilled cheese sandwiches floating on the surface. It was tasty, but not the star of the show.

A crispy skinned branzino was next, and proved to be the favorite dish of the night; Andrea and I both finished every bit despite the knowledge that we needed to save room for more. The fish was flaky and moist, and the skin was extremely flavorful. The filet was resting on top of a "farmer's hash" of potato, artichoke hearts, olives, celery, and red onion, which was good but not even necessary - the fish was delicious enough to stand alone. It was paired with a crisp South African Beau Joubert Sauvignon Blanc, which was also excellent and very well matched with the flavors of the dish.

All the while, we were listening to live music that was so unobtrusive I had to ask Andrea, "Is this live, or just a really good sound system?" My ears perked up midway through the meal because "Take 5" by Dave Brubeck caught my attention. I often dislike live music at restaurants because it is too loud, but that clearly isn't a problem at Bistro 7.

Stuffed to the brim, our eyes widened at the site of our next dish: meaty country ribs and truffle fries. Before having Bistro 7's truffle fries, the best I had ever experienced were at Wurstkuche in L.A. It's a close race, but I think Bistro 7's are better. I'm almost upset, because now I have yet another food I must try to resist! They were crispy, really "truffle-y" without being greasy or too heavy; I finished all of mine and then started stealing Andrea's as I whined about being too full. Neither Andrea or I had enough room to eat very much of the ribs, but we both enjoyed them. Lots of tender meat and a house made tangy barbecue sauce. The Honoro Vero organic Monastrell pairing was not like any wine I'd experienced before, likely because I'd never even heard of the grape variety, but I thought the flavor went well with the heartiness of the ribs.

Lastly, we enjoyed a Sandeman 10 year tawny port with a trio of desserts: apple blackberry pie, chocolate brownie with a cream cheese swirl, and raspberry bread pudding. The pastry chef, we were told, is very passionate and inventive. Our waitress excitedly told us about how he just keeps producing better and better desserts. We enjoyed all three, and the fudge-y warm brownie was our favorite.

After the meal, Breno visited our table and we had a great conversation about food, and the importance of eating local. He sources as much as possible from local farms, which I think is fantastic - at the time of our meal, 100% of their produce was from local farms. As commercial agriculture becomes more and more damaging to the environment and our health, I will always support a business that appreciates local products. The one downside, he explained, is that when something runs out, there's nothing to do about it. Most customers, he told us, understood that buying local means there isn't an endless supply, so the occasional shortage has not been much of a cause for complaint. I'm glad to hear it!

Andrea and I are big fans of cocktails, and Andrea does a lot of experimentation with homemade simple syrups, infusions, and new ideas for drinks. We always like to check out a restaurant's cocktail menu, and we told Breno how impressed we were by Bistro 7's. He kindly brought us two of the "sage advice" - organic vodka, sage infused simple syrup, blackberry Chambord glaze, and a squeeze of lemon. We were also impressed by the wide selection of organic biodynamic wines. Bistro 7 is doing an excellent job of supporting sustainable practices.

We departed the restaurant full, happy, and impressed. We will both certainly be returning for more. We have a new happy hour to try! The bar area, a bit more brightly lit than the dining room, features two large screen TVs, but they don't overwhelm the space or give any "sports bar sense." With such a great happy hour menu, I'll certainly be heading to the bar in the near future.