Bailey's Celebrates Anniversary and Introduces New Executive Chef

Bailey’s Backyard turns 18 next month, and its owner, Sal Bagliavio, is celebrating the popular Ridgefield restaurant’s anniversary by reaffirming his commitment to high-quality local ingredients and to seeking out the best that local sources have to offer. Bailey’s is located at 23 Bailey Avenue.                                                                                                

He is also introducing his new executive chef, Zachariah Campion. “Guests at Bailey’s have been enjoying Zach’s food for a few months now, but it’s time to introduce him to the community,” said Mr. Bagliavio. Before coming to Bailey’s, Mr. Campion graduated from Simsbury High School (CT) at the top of its culinary program and continued his formal training at Johnson & Wales University’s College of Culinary Arts in Providence. His restaurant experience includes Local 121 in Providence, Metro Bis in Simsbury and ON20 in Hartford, where he was the executive sous chef.

“I knew Zach was the right chef for Bailey’s because of his training and experience and because of the way he talks about food – he ultimately wants to make everything in house,” Mr. Bagliavio noted. “He is creative, enthusiastic and approaches cooking the right way, with no short cuts. His presence in the kitchen has created a new air of excitement throughout the restaurant.”                                                                 

Mr. Campion adds: “I was getting ready to branch out beyond the Hartford area and had never been to Ridgefield before meeting Sal. I fell in love with the town and Bailey’s. Relocating here gives me the opportunity to pursue my passion for farm-to-table.”                         

Indeed, Mr. Bagliavio constantly seeks to be all farm-to-table: “We are showcasing even more local produce, meat and seafood. We are also seeking to be more accommodating to our guests by adding more vegetarian, as well as vegan, options, such as roasted rainbow carrots and stuffed bell peppers.” The heightened focus on local, seasonal sourcing means more frequent menu changes. In fact, the $40 four-course Market Table Tasting menu, offered on Wednesdays, changes weekly.                                                                      

“My ultimate goal is to make Bailey’s sustainable in all meanings of the word, from our locally sourced food down to our paper straws and recycled takeout containers,” said Mr. Bagliavio. “We just got 16 cases of jars so we can preserve our own tomatoes, jams, jellies and do our own pickling. I am looking toward the day when we have no more cans, and everything is made in house!”                                                                            

Caption: Zach Campion (left), Bailey’s new executive chef, and Sal Bagliavio, the restaurant’s owner/founder.