An insider's view of the Connecticut dining scene
Aug 6, 2013
01:29 PM
The Connecticut Table

Big Changes at Bailey's Backyard

Big Changes at Bailey's Backyard

When Bailey’s Backyard, a popular, tavern-style hangout in Ridgefield, decided on a makeover, it went all the way, closing for three months to transform itself into a farm-to-table restaurant, visually and gastronomically. Gray-washed board siding on the walls and burlap-wrapped acoustical ceilings create an antique barnlike feeling. The menu cites local farm sources and evidences the chef’s familiarity with New England’s coastal waters as well. Connecticut-born chef Forrest Pasternack spent many summers on Cape Cod, fishing off the National Seashore and Nantucket, and clam digging in Chatham. A Culinary Institute of America graduate who has worked with famous chefs in New York, his menu is inventive as well as farm-fresh. Case in point: seared Georges Bank diver scallops with roasted bosc pear, crispy prosciutto, popcorn shoots (Jansal Valley Farm, Mass.) and citrus beurre blanc. He’s also added signature cocktails, sangria by the pitcher and more salads, including Connecticut kale over croutons with black velvet apricots, Monterey Jack cheese, pecans and cherry vinaigrette.

Bailey's Backyard, 23 Bailey Ave., Ridgefield, 203/431-0796, baileysbackyard.com

Big Changes at Bailey's Backyard

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