For the past year, Connecticut residents have been drawn to the Bantam section of Litchfield to try out Arethusa al tavolo,
the restaurant that has arisen out of the Arethusa Dairy next door,
whose products are delivered to stores throughout Connecticut.
Between the dairy and the restaurant is patio seating for the restaurant,
while across the way is a pretty flower farm.
Reservations are highly recommended, especially on weekends. Expect a prompt and cheerful reception at the hostess station.
You’ll be taken to a seat in the bustling dining room.
Owners George Malkemus and Anthony Yurgaitis, top Manolo Blahnick executives, can frequently be seen chatting with restaurant customers
and observing the operation.
Wine is a nice place to start a meal, white
or red.
So is a nice amuse bouche presented to each diner.
Arethusa bakes its own bread
and, of course, makes its own butter.
Chef Dan Magill’s kitchen is somewhat open to view through this window.
His food, in a word, is—fabulous. How about this lovely chilled soup?
We begin with a pâté plate
and a cheese plate made entirely with Arethusa’s own cheeses.
We followed that with a lobster and avocado salad
and a yellowfin tuna and yellowtail tartare.
Deviled eggs are just delightful.
So are stuffed crisp squash blossoms
and a lump crab and smoked salmon crêpe.
Entrées are wonderful as well. For seafood, we appreciate Asian-style black cod
as well as a Moroccan-spiced seared tuna.
For land-based food, we enjoy beef tenderloin,
Pekin duck
and Colorado lamb.
Coffees gets us ready for dessert.
Desserts are pretty, and not the usual suspects.
And how nice to end with Arethusa’s freshly baked cookies and its own milk.
As must be clear from the photos, Arethusa is something special.
Arethusa at tavolo, 828 Bantam Road, Litchfield, 860-567-0043, arethusaaltavolo.com