You’re gonna wanna tix for this one . . .
Back in November, we helped to break the news here in Fairfield County about a new pop up eating experience called [oink]. The focus of their pop up at that time was putting out a killer brunch at Caseus of New Haven. Before that, Chefs Craig Hutchinson and Alex Lischynsky had put together meals at Black Hog Brewing and other spots throughout the state. Well, now they are adding a new location to that list: The Whelk in Westport.
The focus of this dining series is “Il Arbitrario,” meaning The Arbitrary in Italian which just so happens to be the focus of the meal. Italian . . . at Westport’s quintessential seafood and New American spot? You betcha! Chefs Hutchinson and Lischynsky will be carefully sourcing ingredients from all around CT that include real, pure, and sustainable food that is put together into 7 awesome courses. Continue reading
“I always wanted to draw,” Chef Bill Taibe of The Whelk shrugged off, “but I couldn’t.” When he discovered his love of cooking and went to school, he realized something great: “This is my art, this is how I draw.”
This is one of the many interesting things we learned about Chef Taibe’s perspective. Perhaps it’s that perspective, that open-mindedness that makes him such an amazing chef and restaurateur. It’s lead him to branch out from owning leFarm, to then opening The Whelk, and then to opening up Kawa Ni with his brother Jeff–three AMAZING restaurants! And although he recently sold leFarm to Chef Brian Lewis, he’s not done with his evolution and experimentation. 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.
Chef Taibe will be opening his third restaurant shortly…you ready?
We saw the news a couple of weeks ago from LeFarm: “Signed…” A slew of comments, congratulations, and demands for answers from hungry fans lit up their Facebook page. Signed what? Autographs, Declaration of Independence, soul to the devil, or a lease to a new place? Yes, the latter…but what kind?
Some of the gyoza Chef Taibe devoured in Osaka…
Well, we got our answers when Chef Bill Taibe shared some insights with us into his new spot, soon to be the third restaurant in his arsenal of Westport hotspots. A name? That’s in the works now, but he does say that they are close to coming up with one, “Japanese for sure,” he promises.
Yeah, you heard that right…The Whelk of Westport is at the top of the culinary heap with the recent publication of Alan Richman’s “The 50 Best Things to Eat and Drink Right Now” and his 10 Trophy Dishes of 2013 in GQ. As you scroll (or flip) through, you’ll see some amazing dishes, 50 of them to be exact. So, for The Whelk to be singled out and to earn that top spot is no easy feat. Congratulations! The dish that wowed Alan Richman? A seemingly simple dish, yet complex at the same time: Green-Goddess Deviled Eggs. Richman notes that he had deviled eggs all across the country, but The Whelk definitely made the best. Here is what he has to say:
“This has been the breakout year for deviled eggs, forgotten except in southern and midwestern kitchens. I ate them across the country, but none came close to this complex and captivating variation: yolks mashed and mixed with a homemade green-goddess dressing (creamy, tangy, and once as beloved as ranch), then stuffed into egg-white halves. The dish gets better. The eggs are topped with two elements similar in texture but opposite in character—crunchy, sweet pickled onions and crunchy, sweet baconlike guanciale. Or you can have your deviled eggs with fried oysters on top. Both are right.”
To see the full list, check out “The 50 Best Things to Eat and Drink Right Now” via GQ and for more information on The Whelk, check out our review.
Address: 575 Riverside Avenue
Westport, CT 06880
Phone: (203) 557-0902