The seventh Westport eatery I visited was Rizzuto’s Wood-Fired Kitchen & Bar, where my companion and I took an early lunch.
The weather had become so nice that our thoughts turned toward the patio space.
The main entrance foyer was attractive,
but we wanted to check out the take-out entrance
and the products that were available.
We proceeded to the hostess station, where we received this warm reception.
We were also warmly received by manager Jared Chorney.
My companion was Sharon Sudusky,
head of sales for RestaurantsCT.com.
I decided to wander around Rizzuto’s and snap a few pictures before customers came in for the lunch rush. I found this young lady readying the bar area.
I found the surrounding areas bright, clean and ready for patrons.
I found these framed photographs lining the walls of the corridor leading to the restrooms.
I found a wine representative introducing bottles of wine to a staff member.
And as I circled back to the main dining room, I found this appealing side space.
But of course, it was Rizzuto’s main dining room upon which my attention was focused for most of my visit. Empty, it looked something like this.
There are all too few places where one might feel comfortable dining alone, and I really like Rizzuto’s counter seating.
I took a close-up of the mammoth, copper, wood-fired Le Panyol oven that is the kitchen centerpiece,
as well as the fireplace that anchors the main dining room.
In no time at all, the dining room began to fill.
Some people took romantic lunches, others working lunches.
These attractive young ladies were enjoying food from Rizzuto’s regular menu.
The Westport trend that I had been observing of strong lunch business fueled in no small part by mothers accompanied by their young ones continued.
I have hit the age where I can’t resist a cute baby.
Nor have I ever been able to resist Rizzuto’s food, whether at his original restaurant in Bethel, his second in West Hartford, or his latest in Westport. Sharon and I began with house-baked breads escorted by olive oil laced with balsamic vinegar,
which we did resist as much as possible due to our intention to try every item on Rizzuto’s Restaurant Week menu. The new kid on the block, Rizzuto’s took the commendable approach of electing the lower price point for lunch ($15 rather than $20) and for dinner ($25 rather than $35). In no way did Rizzuto’s reduce any of its portion sizes or lessen the quality of any of its offerings. Rizzuto’s unabashed intention during Restaurant Week was to win over as many customers as possible.
A lovely roasted beet salad with arugula, goat cheese and pear in a walnut vinaigrette was certainly a good way to make friends.
So, too, was a mushroom fricassee flavored with white wine, cream and thyme and served over a perfect garlic crostino.
For the second course, there were three choices. Sumptuous goat cheese and spinach ravioli frolicked in a mushroom cream sauce with crispy pancetta.
Delicious pan-roasted chicken breast was served with pan jus, grilled asparagus and terrific roasted carrot slices.
Served with the same great carrot and asparagus, perfectly grilled salmon in a tomato lemon vinaigrette came with a square pyramid of faro risotto.
In the dinner menu, the salmon was replaced by pan-seared striped bass in an anisette lemon beurre blanc with roasted fennel, kalamata olives, tomatoes and roasted fingerling potatoes, while the chicken was replaced with braised lamb shank in a pan jus served with white bean purée and Swiss chard. I’ve had braised lamb shank at the Bethel Rizzuto’s, and it was memorable.
There were two dessert options, both superb. One was a pistachio crème brûlée,
the other a chocolate mousse tart with a great depth of flavor, lovely texture and restrained sweetness.
Improving our already wonderful lunch, Rizzuto’s offered some terrific wines at a mere $5 per glass. A rare lunch indulgence, Sharon and I quaffed glasses of a 2006 Añares Crianza, Rioja, Spain. The Añares is such a long-time favorite that I used to keep a case of it in my basement.
Rizzuto’s generous approach and excellent performance guarantees that it will have won many new followers. Westport Restaurant Week is all about each participating establishment putting its best foot forward.
Rizzuto’s Wood-Fired Kitchen & Bar, 540 Riverside Avenue, Westport, 203-221-1002