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.
I’ve wanted to publish a sustainable food news weekly roundup for some time, and this week’s news finally propelled me into making the commitment. Each week I’ll publish an article focusing on some of the most important national and global news in the sustainable food space so you can stay informed. Of course I’ll also offer a few suggestions about how to respond to the news to protect your health and support the real food movement.