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Elm

A celebrated Wilton chef opens a New Canaan eatery



Wilton resident and chef Brian Lewis brings modern American cuisine to New Canaan at the newly opened elm. Lewis’s pedigree from the CIA, Johnson & Wales, and noted restaurants—he created the menu at the Farmhouse at Bedford Post Inn—is reason enough to check out this new eatery. With the additional talents of pastry chef Caryn Stabinsky, formerly of the Monkey Bar, and general manager Christopher Catanesi, former service director and sommelier of Gramercy Tavern, elm is sure to be a local standout.

Core elements of elm’s menu will remain the same throughout the year, enhanced by daily specials to take advantage of the season. Chef Lewis prefers to use local produce, but his reach goes wherever the freshest foods are available. Elm features sustainably raised seafood, house-made pastas and breads, and freshly churned butter. Featured appetizers include soft-farm-egg ravioli ($15) and stinging-nettle risotto with wild mushrooms and Castelmagno cheese ($19); and entrees like Maine halibut with preserved Meyer lemon, cauliflower, almonds, and sorrel ($32) and beef tenderloin roasted in hay with spinach, morels, melted shallots, and savory oats ($36).  

Elm’s atmosphere is minimal yet warm with a focus on bespoke furnishings and art. The dining room will open to the street when weather permits. The full menu is available in the bar, main dining area, and chef’s room—the latter featuring a communal table and chef’s counter overlooking the open, state-of-the-art kitchen. —Julia Reis

elm, 73 Elm St., New Canaan, 203-920-4994  E
 

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