An insider's view of the Connecticut dining scene
Sep 16, 2013
01:00 PMThe Connecticut Table
ON20 in Hartford: Lofty Views, Gorgeous Food, Top Chef, New Prix Fixe Lunch Menu
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While ON20’s lofty exclusivity is a big part of its attraction, that exclusivity is highly accessible in all ways—Lizotte and his team eagerly want you to come and enjoy his contemporary culinary magic amid a canvas like no other, and doing so is as easy as making a reservation and mapping ON20 at the 400 Columbus Boulevard address.
Only a few turns off I-84, I-91 or Main Street in Hartford will get you there, making it as easy to access as any other restaurant in the city, or anywhere else for that matter. And the best part is that ON20 guests receive a discounted rate, $7, in the One State Street garage, which the folks at the restaurant can direct you to seamlessly.
The Ethos and More on Farm to Chef Week
Farm to Chef Week, according to a release, is a program created by the Connecticut Department of Agriculture with the goal of connecting Connecticut chefs with local growers. “With the agricultural industry accounting for more than 20,000 jobs in Connecticut, buying locally not only means fresher ingredients, but also plays a key role in supporting the economy,” the release says.
Sourcing ingredients locally is the ethos at ON20, which says in its press kit: “Lizotte develops all his creations from ingredients sourced from farms, bakeries, butchers and commercial fisherman in the region. ON20 cuts beef and fish in-house … .”
“This new [prix fixe lunch] menu serves a dual purpose: first, to emphasize the health and economic importance of utilizing local ingredients and, second, to offer ON20’s guests the popular prix fixe option for lunch,” Lizotte said.
Farm to Chef Week will be held from Sept. 15 to Sept. 21, but ON20’s new prix fixe menu will continue to be available for lunch throughout the fall.
More About ON20
In 1983, The Hartford Steam Boiler Inspection & Insurance Company established a private restaurant on the 20th floor of its building at One State Street in Hartford, Conn. Then known as the Polytechnic Club, the restaurant served as a fine dining oasis with birds-eye views of the city and the Connecticut River. A decade ago, the Polytechnic Club—by then sporting a well-established reputation as Hartford’s finest restaurant—opened to the public as ON20. Today, ON20 maintains its singular mission: to offer guests the finest culinary and service experience. Under the leadership of Executive Chef Jeffrey Lizotte, named 2013’s Best New Chef by Connecticut Magazine, ON20 is known for innovative and progressive cuisine, and flawless service. It is one of OpenTable’s Top Ten Restaurants for outstanding service, Zagat’s top-rated restaurant in Connecticut, and one of OpenTable’s 100 most scenic-view restaurants in the country. For more information, visit www.ontwenty.com.