Dinning at the Westport Inn
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Although I have been enjoying the woodsy, yet convenient location of the Westport Inn since l960, it is now new again. The renovated rooms are lovely, the food is better than ever and there is a new indoor pool with salt water from the sea. This unique property appeals to families, the single business traveler, as well as small and large groups.
Manhatten & Cheese Board photo: B C Hill
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Since this is my hometown, I am partial to Westport, Ct. There have always been excellent dining options. Today, the culinary scene is more vibrant ever. I especially enjoy staying at an inn, where the bar and bistro are a few steps away.
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I began my feast at the 5 pm happy hour as I arrived from the airport. The rustic elegance of Ramos (named for the unusual wood at the bar) put me right at home. The Chef, David Donnell is also the Food and Beverage Manager. He was able to pair my perfect Manhattan with the small plates of my favorite cheeses, Moses Cow Milk Brie and Vermont Goat Cheese. David also served a varied charcuterie such as Prosciutto Di Par ma on fresh and crunchy crostini. The surprise was the addition of fresh fig preserves and walnuts.
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As a single traveler, I could enjoy the ambiance of the bar, a quiet table or the European style communal table over looking the fire. I hope that more American restaurants will adapt the chef table idea. I met the General Manager, Yolande Lacan at the bar. It is that kind of friendly, local meeting place.
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Chef David recommended the ideal wine with steak frites and garlic confit butter. A 2008 Cannonball Cabernet Sauvignon from St.Helena, California was hearty enough for the tasty morsels. It was a difficult decision since I also enjoy Guinness Stout with savory steak.
Chef Donnelly recently hosted the “Chefs With Heart” benefit for the American Heart Association as part of the New England Culinary Group.
The Westport Inn
1595 post Road East
Westport, Ct. 06880
