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All Spruced Up

A new chef, menu, and décor have all arrived at this longtime Ridgefield favorite.



Katie Williams

Bailey’s Backyard has a new face—new chef, new menu, new décor. Owner Sal Bagliavio hired Chef Forrest Pasternack to help him get out of the kitchen. Chef Forrest, raised in Ridgefield, has a CIA degree and experience as chef de cuisine at Laurent Tourendel’s BLT restaurant group as chef at Terra in Greenwich. Bagliavio will be seen more in the restaurant welcoming guests and says, “Forrest will be executive chef, and I will be executive taster.”

The menu is focused on what is seasonal, fresh, and house-made, like the pickled vegetables that line the dining-room walls. Chef Forrest sources produce from local farms like The Hickories for produce and meat from Greyledge Farm in Roxbury. Recent menu items include the Connecticut Kale Salad served with red wine cherries, pecans, and a cherry vinaigrette, house-made fettuccini with lobster and spring onions, yellow tomatoes and tarragon, and pan-seared scallops with English peas, bacon, and roasted spring onions.

Bailey’s has introduced a tasting menu with the opportunity to try more courses for a lower price. In addition to daily specials, the menu will change up to 14 times per year to make sure that what is served fits what is seasonal and available.  

Bailey’s Backyard  23 Bailey Ave., 203-431-0796   M-E

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