Spring is on the horizon and Arezzo Ristorante & Bar, located at 5 Riverside Avenue, is looking forward to a fresh new start and welcoming their guests to their waterside destination for great food and drink with a gorgeous view to match.
Restaurateur Juan Ceballos and chefs / brothers Vinicio, Sergio and Bolivar Llanos have been working together for over 20 years. Their adventure into the restaurant world began while under the guidance of famed Italian Chef Pino Luongo, who in the 1980s and 1990s helped popularize Tuscan food with more than a dozen restaurants throughout the U.S. Juan’s talents as a front of the house manager and the brothers’ impressive aptitude in the kitchen saw them through some of Pino’s most successful New York hot spots such as Le Madri, Centolire and Coco Pazzo, as well as several other well respected eateries throughout the city.
Today, the guys have set out on an adventure all their own in the form of Arezzo Ristorante & Bar, a striking restaurant, bar and event space set along the tranquil Saugatuck River in Westport, CT. One of the nicest views of the Post Road Bridge leading into downtown Westport, overlooking the Saugatuck River, Arezzo’s stunning stone patio and gardens can accommodate up to 150 people. New renovations to the interior of the restaurant includes the addition of a brick-faced wood-fired oven and an expansive Arezzo Ristorante wine bar dressed in dark wood furnishings and rich brown leather chairs and ottomans. The dining room, which seats 60, is framed in rustic wood beams and stone archways, Tuscan orange stucco walls, a warming fireplace and that stunning panoramic view. Plush high-back leather chairs and white table cloth seating set the tone for Arezzo’s relaxed environment, thoughtful service and comforting menu.
Arezzo Ristorante and Bar | 5 Riverside Avenue | Westport CT 06880 | 203-557-9375 | arezzowestport.com
Arezzo has created a menu that highlights traditional regional Italian fare as well as more contemporary preparations. Antipasti dishes include: warm buffalo mozzarella over braised artichokes with roasted Roma tomato and prosciutto di Parma; Carpaccio di manzo of thinly sliced seared filet mignon topped with baby arugula and shaved Parmesan; and antipasti misto, an assortment of prosciutto di Parma, sweet coppa, bresaola, mortadella, sopressata, speck and imported cheeses served with marinated olives.
Wood-fired Neapolitan pizza starts with the classic Margherita with fresh tomato, basil and homemade mozzarella. The “Pizza Contadina” is a tasty combination of organic eggs, mushrooms, Fontina cheese, truffle oil and prosciutto di Parma. Pizza fans can also look forward to seasonally inspired pizza specials. They also do Pizza Delivery. Robust and fresh salad offerings include; frutti di mare consisting of shrimp, scallop, and calamari dressed with lemon and extra virgin olive oil; shaved artichokes with Parmesan cheese and truffle vinaigrette; organic greens with chicory, fresh tomato and red wine vinaigrette; and roasted beets with baby greens, pistachios and goat cheese with a balsamic vinaigrette.
Favorite pasta dishes such as gnocchi Bolognese and linguine with Manila clam sauce shares the stage with more contemporary pasta creations as seen with the cavatelli with pea-ricotta and hot and sweet sausage ragout, homemade squid ink Tagliolini with shellfish in a cherry tomato sauce, spaghetti and meatballs with tomato basilica sauce and shaved ricotta salata, and lobster ravioli with burrata cheese.
Entrées are truly inspired dishes developed throughout the chefs’ years of experience, many of which utilize the fabulous high heat and smokiness of the wood burning oven. From the oven comes baby organic chicken with Brussels sprouts and fingerling potatoes with fresh herbs and olive oil, and roasted rack of lamb with goat cheese with mashed potatoes, glazed carrots and red wine and rosemary lamb jus. Market fresh fish dishes include whole Mediterranean Sea bass with escarole, pan seared wild Alaska Salmon with mustard sauce, and a hearty fisherman’s stew bathed in tomato sauce with fennel. Veal Saltimboca is topped with prosciutto di Parma and fresh sage and a spicy classic of chicken scarpariello is prepared with pork sausage, potatoes and hot cherry peppers.
Arezzo’s wine bar, is ideal for late night meals, post work cocktails and a great place to meet with friends and co-workers throughout the day. The bar menu features small bites such as lobster arancini with saffron aioli and lemon, gorgonzola and fig crostini, angus cheeseburger sliders, and rosemary marinated shrimps skewers.
Pastry Chef Patricia Llanos demonstrates her sweet side with such decadent dessert offerings as warm flowerless chocolate cake, espresso laced Tiramisu, rustic apple tart with olive oil gelato, vanilla panna cotta with fresh berry compote and homemade biscotti and gelato.
The global wine list highlights Italian varietals and wine makers. Top shelf spirits, domestic and imported beer, and a selection of port, grappa and liqueurs round out the beverage program.