Taberna Restaurants Give Back to Connecticut Food Bank

Photo Credit:The Taberna Restaurants in Fairfield and Bridgeport are offering special promotions for diners and will be making a charitable donation to the Connecticut Food Bank from percentage of their receipts on January 28, February 25, and March 24, 2016

Taberna Restaurants Fairfield Bridgeport ConnecticutAfter the success of his Bridgeport restaurant, chef/owner Daniel Lopez decided to expand, thus he opened his second Taberna Restaurant, in Fairfield, in June of 2015.  This talented chef and restaurateur focuses on serving delicious Spanish tapas, along with a wonderful array of mouthwatering Mediterranean fare, including swell salads and antipasto, inventive homemade pasta dishes, enticing entrees, and decadent desserts, for lunch and dinner, daily.

In addition, Chef Daniel will be donating a portion of the profits — from diners’ checks, at both of his restaurants, from the last Thursday of January, February, and March of 2016  —  to the Connecticut Food Bank. This organization serves over 300,000 men, women, and children yearly, who struggle with hunger, via distribution to nearly 700 community food assistance programs in six counties in Connecticut. Additional information is available at The donation dining days will be on January 28, February 25, and March 24, 2016.

Chef Daniel states, “We are honored to be giving a donation, from the profits of both of our restaurants, to help people who are food insecure. We hope to inspire other residents — including chefs and restaurant owners — to also choose to give back to this worthy organization that helps so many people each year.”

“We are grateful to Chef Daniel Lopez for his generous support of neighbors in need,” said Connecticut Food Bank Interim CEO Paul O’Leary. “Nearly half a million people in Connecticut are food insecure; one in five of them is a child. Support from business partners and community members like this helps us to prevent families from making difficult choices like paying for heat, healthcare, or rent, at the expense of putting food on the table.”

Chef Daniel’s expansive menu boasts fifteen traditional Spanish tapas dishes (including grilled strip steak, served over toast, with Manchego cheese and chimichurri sauce; traditional ceviche; smoked wild salmon, served over crispy toast, topped with vegetables, capers, and avocado; sauteed Spanish chorizo, with mushrooms and white beans, in a red wine sauce; and grilled chicken kebabs served with garlic mashed potatoes).

Seafood Paella at Taberna Restaurant in Fairfield and Bridgeport, Connecticut

Standout entrees include two versions of paella, made with saffron cebolla rice — the classic Valenciana version comes with chicken and Spanish sausage, and the seafood version includes calamari, shrimp, clams, mussels, and scallops. Diners can also feast on main plates such as domestic baby leg of lamb stew;  potato-crusted wild salmon served with a piquillo pepper sauce and sauteed spinach; free-range chicken, served with soft polenta and julienne vegetables, in a roasted garlic chianti sauce; sauteed shrimp in a roasted garlic demi-glace red wine sauce; and New York Strip Steak, served with garlic-roasted potatoes and sauteed veggies, in a wild mushroom fusion. Chef Daniel’s homemade fresh pasta dishes include ricotta gnocchi, lasagna, lobster and wild mushroom ravioli, linguini with an assortment of seafood in a lobster saffron sauce, and fettuccine served with homemade fennel sausage and broccoli rabe.

Additionally, Chef Daniel is offering some terrific promotions, for diners, at both the Fairfield and Bridgeport eateries. Any party of two, or more, who order at least five tapas dishes, will receive a free pitcher of sangria or a free bottle of house wine. Any diners whose check is $100, or more, will receive a $25 gift certificate which can be used on another visit (for any check that is $100 or more). This is a self-perpetuating promotion, with diners receiving a $25 gift certificate each time their check is $100, or more. Both of these promotions are available during lunch and dinner.  Thursday is Ladies’ Night, with half-price sangria and beer, from 4:00 p.m. – 10:30 p.m.

Chef Daniel’s new lunch promotion allows diners to choose one tapas dish and one salad, from his regular lunch menu, for $15.00, per person. Tax and gratuity are not included. This promotion is available from 11:30 a.m. – 2:30 p.m., at both the Fairfield and Bridgeport locations.

Taberna Restaurant in Fairfield: serves lunch Monday through Saturday, from 11:30 a.m. – 2:30 p.m., and dinner from Monday through Thursday, from 4:00 p.m. – 9:30 p.m.; Friday and Saturday, from 4:00 p.m. – 10:30 p.m.; and Sunday, from 4:00 p.m. – 9:00 p.m.

Taberna Restaurant in Bridgeport: serves lunch Tuesday through Friday, from 11:30 a.m. – 2:30 p.m.; and dinner Tuesday through Thursday, from 4:00 p.m. – 9:30 p.m.; Friday and Saturday, from 4:00 p.m. – 10:30 p.m.; and Sunday from 4:00 p.m. – 8:30 p.m. The restaurant is closed on Monday.

Taberna Restaurant is located in Fairfield at the Brick Walk Promenade at 1229 Post Road. The phone number is 475-999-8585. Taberna Restaurant, in Bridgeport, is located at 1439 Madison Avenue. The phone number is 203-338-0203.

Photo Credit: Mike Lauterborn

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