We know, we know, it’s been a while since our last review, but while we’ve been focusing on cutting back the cals and subsequent lbs, an amazing new restaurant opened up that we HAD to get back in the game for, and STAT. That restaurant is Jesup Hall in Westport, and the reason it was a must-review is because of three words: Chef Fu&$ing Bill Taibe. Ok, that’s four words, but the colorful adjective was necessary for such an iconic and amazing chef in these here parts.
So, way back in October 2015 when we talked to him at The Whelk during a special oysters, sherry, and pork dinner, he was excited about the idea of expansion after the closing of leFarm. And with noted Chef Dan Sabia who comes from Campagna (in Bedford) and Bedford Post Inn on board, his hopes of starting something new took flight in Jesup Hall, located at the old town hall where you can also find Rothbard Ale + Larder off to the side. Continue reading
We walked into Saugatuck Grain & Grape in Westport excited to kick off the Fork It Over event. While it was our first time at this event, we knew if Westport Farmers’ Market was at the helm, we were in for an amazing evening. A crowd had already gathered, conversation bubbled over from the entryway to the side room. Not wanting to waste any time at all, we grabbed our champagne, checked out the amazing liquor and wine variety, and ogled the Negroni cocktails they had aging in barrels. We also had some great conversations with Lori Cochran-Dougall, the Director of Westport Farmers’ Market, and Chef Bill Taibe of LeFarm/The Whelk/Kawa NI, talking about what’s new and delish in the CT food scene. Continue reading
His cocktail shake brings all the boys and girls to the yard…
When we hit up any restaurant, the first thing we do is check out the drink options. We need to chill, we need to set the mood, and we need something great to go with our meal. Whether it’s beer, wine, liquor, cocktails, or something exotic like sake, the drink menu is key to a great meal. And, while drinks menus can complement meals nicely, they also need to be strong and varied enough for people who just want to hit up the bar.
Making all of this come together is no easy task, just ask Jeff Marron. He was just appointed Beverage Manager at Chef Bill Taibe’s locally and nationally celebrated restaurants, leFarm and The Whelk. You might be familiar with Jeff for his insanely in-depth knowledge of wine, beer, and spirits through Saugatuck Grain + Grape of Westport. You might have also tried his barrel aged cocktails (he is the master of the Negroni) at Bar Sugo or other restaurants, and you might have also had his drinks at Luxe Modern Wine & Cocktails. There at Luxe he is finishing up his role as Beverage and Food Director. And, now with all of these skills, experience, knowledge, and passion for drinks, he makes his mark on Westport yet again.