This past fall, seasoned restaurateurs Chris Rendell and Chris McPherson introduced Flinders Lane to the city of Stamford, a striking restaurant and gathering place deeply influenced by the multi-cultural Restaurant Salzburg and vibrant food scene found throughout the owners’ Melbourne Australia homeland. Located amid Stamford’s flourishing “Restaurant Row”, Flinders Lane takes up ground floor residence in the newly erected Summer House Luxury Apartments. Flinders Lane makes its mark on the city with its boldly flavored and ingredient-driven land and sea menu, innovative beverage program, and eclectic décor.Every restaurant first of all consider that they are following all the right POS SYSTEM to increase their sale.Click here to get POS system guide to know more about POS system.
The restaurant’s high ceiling and industrial design are softened by hardwood flooring, wall panels, and room dividers overflowing with greenery. The bar is accentuated by an eclectic graffiti wall mural. Large dome pendant chandeliers emit a warm glow throughout the space and an active display kitchen with counter seating fills the room with a palpable energy. The space is wrapped in floor to ceiling glass walls, providing a view of a city on the move.
Flinders Lane is located at 184 Summer Street in Stamford Connecticut.
Taking its cues from the original Flinders Lane, which Chef Rendell and McPherson opened in New York’s East Village in 2014, the menu illustrates today’s international food culture. Whether incorporating Southeast Asian influences or French-inspired techniques, the dishes reveal a clean, honest approach when highlighting the ingredients. Shishito Peppers are slightly blistered and dusted with seven spice and sea salt; Chicken San Choi Bau lettuce cups are filled with bamboo shoots, water chestnuts, and bean sprouts: House Made Pork Sausage is wrapped in a flaky, buttery pastry and served with a bold sambal mayo; Diver Caught Scallops are pan-seared and topped with a chili-cashew relish, hijiki, and pea shoots; Handmade Tagliatelle is swathed in braised Australian lamb shoulder, tomato, and gremolata: and the Coconut Curry Laksa is a culinary journey along the spice route, brimming with shrimp, crab, rice noodles, poached chicken, and Thai basil. Lunchtime favorites include a friend chicken schnitzel sandwich, house-made meat pies, and creative seasonal salads with grains and proteins.
The kitchen is under the direction of Chef Brad Stewart, who hails from New South Wales, Australia’s beautiful wine country. Brad’s culinary journey is deeply rooted in high-end hotels and resorts throughout New York, DC, Australia, and Thailand. Most notably, Brad worked under Executive Chef Brad Farmerie while at Public and Saxon + Parole, an extension of New York City’s AvroKO Hospitality Group.
The 80-seat restaurant includes a convivial bar and adjacent high-top and banquette seating. The beverage program stays true to the menu’s international slant and fresh attitude, which includes cocktails that are aptly named; Melbourne CBD shaken with vodka, plum, and elderflower; Born in Brunswick made with rye, apple, and sparkling wine; Spiced Carrot Margarita with chili infused tequila, ancho reyes chili liqueur, cardamom, and lime; and a hot Moon Over Mayumi with chai, rum, and sherry. Hard cider, a global wine list, Australian ales, and craft beer round out the beverage offerings.
Flinders Lane offers creative menu options and a gorgeous backdrop for private functions and corporate events.
Chris and Chris – Flinders Lane
Executive Chef Chris Rendell’s career trajectory found him working in the best restaurants throughout Australia, London, and New York. Working alongside Thai food aficionado David Thompson, he found his passion for Asian ingredients. Stateside, Chef Rendell continued to make a name for himself spearheading such restaurant openings as New York’s prestigious Whitehall Bar & Kitchen and the award-winning Public and Double Crown under the AvroKO Hospitality Group.
Australian-born, Chris McPherson has tracked over 20 years of wine industry experience, including time spent working at the internationally acclaimed Yering Station Vineyards in Australia’s Yarra Valley, and earning an Advanced Certificate from the Wine Spirit Education Trust (WSET). Stateside, McPherson took on the Sommelier position for the AvroKO
Hospitality Group, whose highly rated restaurants included Michelin starred Public, The Monday Room, Double Crown and Saxon + Parole.