Chef Brian Lewis to Offer World-Class Modern American Cuisine in New Canaan

 

Chef Brian Lewis describes his modern American cuisine as rooted in tradition and inspired by the seasons. Photo by Michael Weschler.

elm to Open in Fall 2011

Renovations at 73 Elm Street in the heart of historic downtown New Canaan, CT, begin this week in preparation for the fall launch of elm, a new restaurant by Chef Brian Lewis.  Best known for his collaboration with Richard Gere and Carey Lowell in creating the Bedford Post, Lewis looks forward to working with his close network of farmers and artisans to bring  seasonally inspired food to New Canaan.

Lewis will be transforming the 19th century space into a warm and inviting dining space encompassing a glass-enclosed, state-of-the-art-kitchen, a 70-seat dining room, a casual bar area that will seat 30, as well as seating for 14 at The Kitchen Table and 4 seats at The Chef’s Tasting Bar.  elm will be open for lunch and dinner Tuesday through Saturday and will serve a Sunday brunch and special Sunday Supper.

Chef Lewis’s modern American cuisine is both rooted in tradition and inspired by the seasons.  He developed his own unique and personal style while contributing to the successes of many well known restaurants throughout the country, including: Lutece, Oceana, The Sign of the Dove, Rockenwagner, The Village Pub and Bix.

While Executive Chef at The Bedford Post, Lewis garnered national attention with Esquire magazine selecting The Farmhouse as a “Best New Restaurant” for 2009 and The New York Times awarding an “Excellent” review for “Oscar Worthy Flavor.”   Lewis has appeared on the Today Show and MARTHA and is featured in the critically-acclaimed cookbook, Harvest to Heat: Cooking with America’s Best Chefs, Farmers, and Artisans.

“It has been a lifelong dream of mine to open my own restaurant,” says Lewis.  “I am blessed to have two partners who share my vision for creating a world-class restaurant that has a real sense of community.  We will be preparing the space this summer and I look forward to welcoming everyone this fall.”

 
 
 

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