A place which tantalizes my taste buds. A place that gets me on the edge of my seat as I try unusual and super-creative dishes that hold a certain degree of familiarity paired a fantastic elements of surprise. A place with warm welcome and smiling faces. A place I am sure to take all savvy diners in my circle of friends and family …. quite simply to knock their socks off!!!
That place is The Cottage in Westport CT. Recently opened in the old Le Farm spot.
For weeks I had been waiting for an opportunity to visit chef Brian Lewis’s new venture. The Cottage in Westport is a precious gem in a precious spot (with albeit recent – but a rich culinary history). I got an opportunity to try out their recently launched brunch menu last Sunday.
It all started with Zucchini Bread served with goat’s milk butter. Yes, you heard me! Goat’s milk butter. I instantly fell in love with the delightful flavor of that butter. It was my first experience with its distinct flavor profile…and I am hooked for life. It was luxurious, delicious, and simply sinful. The bread was toasted lightly to heat through and create an ever so gentle crunch on the outside. It’s these little touches of decadence and restraint that keep chef Lewis in a class by himself.
Most of the items on the brunch menu are familiar – but, with a touch of chef Brain Lewis’s magic of course. Each dish is likely to surprise you at first bite – as you figure out what he did to it- to make it his own. Like the fabulous crunch on the Deviled Farm Eggs which instantly took them to a whole new level. Or the absolutely amazing duck fat potato tempura served as a side to the Wagyu brisket steam buns. Now! that is a genius bite! YOU MUST TRY THIS when you visit. It’s a special request from me to you.
The Wagyu Brisket Steamed Buns were perfection. The beef dabbed with squid ink was nice and tender, and the buns were a perfect consistency – not too chewy or sticky…. and with the right amount of bite to them. I enjoyed the napa kimchi it was served with. The flavors in this dish were milder than usual steamed buns you may find elsewhere – and I have to say I really appreciated this version which was not as fatty or as sweet as others I have tried in recent months. And thank you chef Lewis – for not putting pork belly in these buns. Personally, I am getting so tired of it!
The White Asparagus with Duck Egg Béarnaise and Benton’s Ham made my honey a very happy man. Chef Lewis told us that the white asparagus has come from France – and we only have a few weeks to enjoy them. Once we heard that, it was a done deal! 🙂
Brunch at The Cottage is pretty reasonably priced (at least by Fairfield county standards). For $25, you get to pick 2 courses. And we felt totally content and satiated with the portions.
The delightful flavors and their memories lingered with us long after we left The Cottage. It was a great start to a great Sunday!
Have you checked out The Cottage yet? I need to be back for their dinner service soon. See you there!
The Cottage | Westport