Sustainable Food News: Elm Makes Esquire’s Top 20 Restaurants List, Non-GMO Month & Fair Trade Month

There were great expectations for Chef Brian Lewis’ restaurant, Elm, when it opened in March of this year in New Canaan. Those of us who find occasion to dine there will agree that they’ve raised the bar to the level of NYC, minus the sides of attitude and pretense. The space is modern and comfortable, service professional and warm, and food always a rewarding gastronomic adventure. Chef Lewis works magic with vegetables, many of which are sourced from Millstone Farm in Wilton where his staff works in return for organic produce. So it comes as no surprise that Esquire Magazine has named Elm one of the Top New Restaurants of 2012. This well-deserved accolade is bestowed on only 20 restaurant, so we congratulate Chef Lewis and his team on this affirmation of their top-quality work.

Elm: Sustainable, Local, Fresh

Imagine a golden ball of crusty brioche sitting pretty on a stainless steel spoon. It looks dense and chewy. But when you take a bite, it almost disappears in your mouth leaving only a hint of caviar and fresh red beets.

That’s how Chef Brian Lewis kicked off his press preview party on Friday, March 2 for his new restaurant elm in New Canaan. From there, it was even more enticing. He served a foie gras mousse on grilled bread topped with leeks from Wilton’s Millstone Farm. After a quick overview of the open kitchen, we were surprised with blue corn popped on the cob. It was like a Girl Scout camp trick.

Fairfield Green Food Guide
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