Tony’s at the J House Introduces New Brunch Menu

Tony’s at the J House, Greenwich, CT – Sunday Brunch Menu and Patio Dining

Tony’s at the J House made a splash this past fall when restaurateur Tony Capasso and Executive Chef Denis Radovic transformed the hotel’s stunning dining room into and Italian-American restaurant and gathering place replete with robust Italian wine, tomahawk steaks, and Capasso’s always engaging and entertaining hospitality. This spring the property’s patio undergoes a major renovation complete with a retractable roof, cascading lights, and an expansive garden trellis. Sunday afternoons on the patio will now feature Tony’s new brunch menu garnished with bottomless mimosas, bellinis, and bloody marys. In true Tony’s fashion, menu standouts include; Lobster Eggs Benedict with avocado and cilantro hollandaise: The Greenwich Waffle with smoked salmon and caviar; The Fostered Waffle with caramelized bananas, rum, and vanilla gelato; Steak & Eggs, 18oz dry aged Prime NY strip, 2 eggs any style, plus hash browns; and Crêpe Pancakes served with mixed berries, chocolate glaze, and New England maple syrup.

 Brick Walk Tavern, Fairfield, CT – Spring Menu

Voted Best New Restaurant in Fairfield County (Moffly Media, Best of the Gold Coast 2019), Chef David Snyder of Brick Walk Tavern in Fairfield has become known for his bold flavors and contrasting ingredient combinations. Chef offers comforting tavern fare along with more refined dishes and seasonal highlights. Spring Menu highlights includes; Bourbon and Spice Smoked Salmon served with poached potato, pickled radish and onion, micro arugula, and lemon yogurt; Wild Mushroom Caviar  with warmed goat cheese, truffle emulsion, atop arugula toasts; New England Style Pot Pie filled with Maine lobster, shrimp, bay scallops, English peas, potatoes, leeks, and tomato, all housed in a buttery puff pastry shell; Whole Grilled Fish with  tomato and rapini orzo, charred lemon, and a toasted garlic white wine drizzle; and Shrimp and Pork Belly Udon with Asian vegetables, toasted sesame seeds, and spicy ginger sauce.

Spiga Restaurant Group, Greenwich, New Canaan, Fairfield – Spiga Restaurant Group Week, April 22-25

This family owned and operated group of Italian restaurants throughout Fairfield County are celebrating spring with a 4-day restaurant week event featuring 3-course lunch and dinner prix fixe menus. Special menus feature a selection of 3-4 appetizers and entrees plus decadent dessert choices. Dishes being offered include; Molto’s popular house made meatballs and Chicken Florentine with prosciutto cotto, spinach cream and white wine sauce, served with seasonal vegetables and roasted potatoes; Spiga’s creamy burrata with sliced to order prosciutto,  roasted peppers, and olives, and a main course of Stripe Bass Oreganato rolled with prosciutto and seasoned bread crumbs, in a golden saffron sauce with white wine over mashed potatoes; and at Lugano, Fig Bruschetta with goat cheese, fig puree, and crushed honey walnuts, and Gnocchi Bolognese  with their classic three meat ragù. Italian dessert selections include tiramisu, panna cotta, and Lemoncello cake.  Lunch $20.19 Dinner $30.19


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