“We make a rich beef ragout, similar to a Bolognese, with carrots, celery, onion, wine and tomato,” he said.Īnother popular dish, on the menu since Day One, is the chowder, in both the creamy New England style and the brothy Rhode Island style. To make tagliatelle, one of the most popular dishes since Oyster Club opened 10 years ago, Meiser uses finback cheese from Mystic Cheese Company and beef from Beriah Lewis Farm in Stonington. Oyster Club’s produce is good year-round, he said, because Oyster Club does its own preserving, dehydrating, curing and pickling in late summer and early fall. “We get about a quarter of our produce from there.” “Myself and my wife are part-owners of Stone Acres Farm, which has been in my wife’s family since 1765,” Meiser said. A second key, he said, is sourcing food locally. Owner Daniel Meiser said the key to success is trusting your team. in Mystic, has been honored by the CRAzies three years in a row as the east region’s Restaurant of the Year. Oyster Club in Mystic, which won Restaurant of the Year, East Region, at the 2021 CRAzies Awards, presented by the Connecticut Restaurant Association, served oysters and other seafoods. Other popular dishes are the Faroe Island salmon and the organic chicken from Bell & Evans. It’s beautiful and very tasty,” Rondo said. “It’s eggplant and zucchini, sliced thin, fried. The menu offers salads, pastas, pizza, veal, beef, salmon, chicken, pork chops and a wide variety of appetizers, including octopus, mussels, squid and a customer favorite, My Mother’s Chips. The lengthy wine list includes Italian whites and reds and wines from Spain, Portugal, Lebanon, France, Argentina, Australia, Greece, Israel, New Zealand and California. The two kitchens, combined, are 5,000 square feet. In warm weather, 300 more can fit on the deck. Indoors, the restaurant seats 250 to 300 people. Guests’ first response is, it makes you feel like you’re on vacation.”Įverything about Viron Rondo is big. “The interior reminds people of New York and the exterior reminds them of the Mediterranean. “All of my people make it special, the cooks, the food and beverage program, the designers.”Īmbience is important to Rondo. “We have created a very special place,” said Rondo, who is from Albania and is of Greek ancestry. It was the first time the eatery founded 7 and a half years ago by Viron Rondo has been honored by the CRA. So it says a lot that a restaurant in Cheshire, Viron Rondo Osteria at 1721 Highland Ave., won Restaurant of the Year in that region. The south region of Connecticut includes New Haven, a foodie mecca. My Mother’s Chips and octopus are appetizers at Viron Rondo Osteria in Cheshire, which won Restaurant of the Year, South Region, at the 2021 CRAzies Awards, presented by the Connecticut Restaurant Association.
0 Comments
Leave a Reply. |
AuthorWrite something about yourself. No need to be fancy, just an overview. ArchivesCategories |