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Restaurants & Bars

Brendan's at the Elms (Ridgefield CT) - Local Chef Creates Fantastic Local Sourced Food (long)

jfood | Nov 29, 201005:29 AM

“Sustainability,” “Farm to Table,” “Locavore.” Brendan Walsh, owner-chef of Brendan’s at the Elms in Ridgefield, has created some of the best locally sourced “farm to table” food in Fairfield County for over ten years.

The current menu is divided into several categories; small dishes that include mussels, escargot and soups, several salads, both open and closed faced sandwiches, a full array of hamburgers and large plated entrees.

Brendan once claimed that he prepared the best hamburger in Fairfield County so I decided to accept this challenge. I ordered the Ultimate Onion Burger with caramelized onions, gruyere cheese, roasted garlic aioli all served on a brioche roll. Accompanying the burger were French fries and housemade ketchup. It was cooked to perfection, a beautiful pink interior surrounded by a crisp exterior. The flavor was fantastic, a very deep, rich beef flavor, reminiscent of my eating hamburgers forty years ago. The meat was very lean which allowed the deep flavors of the meat to shine. The onions were slowly caramelized instead of a quick grilled variation and were soft, creamy and allowed the sugars in the onion to come to the surface and brown. The garlic aioli and the gruyere added two distinct yet balanced elements and created another level of earthy flavors. The bun was fantastic, added a buttery element and held together throughout, and I would classify this bun as the best in Fairfield County. I added some of Walsh’s housemade ketchup to the burger and it created one of the best burgers I have tasted. I definitely include this burger as one of my top-5 in Fairfield County. The French fries were the shoestring variety and were crispy on the outside, moist on the inside and dipping in the housemade ketchup created a perfect accompaniment to the burger and the fries rank second to none. True to the Locavore philosophy, the meat was sourced from a small local farmer.

The Chicken Paillard Salad is a wood grilled chicken cutlet, grana cheese, roasted peppers, black olives, garden salad with balsamic vinaigrette. As a starter course we decided to share the special salad of prosciutto, mozzarella and heirloom tomatoes. Two grilled pieces of chicken breast sat atop a mound of more Riverbank Farms greens. This salad included some of the sweetest lettuces that I have tasted and the tomatoes were same flavorful and luscious varieties that we enjoyed in the earlier salad.

The tomato, prosciutto and mozzarella salad was wonderful. The prosciutto was flavorful, lean and added the correct amount of saltiness to complement the incredible sweetness of the tomatoes and the mild, yet rich consistency of the mozzarella. There were three varieties of tomatoes; my favorite was the orange. I later discovered that the tomatoes were from Chef Brendan’s personal garden while Riverbank Farms in Roxbury, CT grew the other ingredients.

On a subsequent visit we decided to sample the Roasted Beet Salad with Rainbeau Ridge goat cheese and red wine vinaigrette since beet season was ending and beets were one of my newly found food interest. Two varieties of beets surrounded the Riverbank Farms greens alongside chunks of goat cheese, all topped with a mild dressing. The beets were sweet and delicious, the goat cheese complemented the beet’s earthiness with a nice creaminess, the crisp and sweet salad greens added a crunchy texture with the tartness added in the dressing. It was a great beginning and a wonderful balance of flavors and textures.

On this visit we also ordered the Stonington Sea Scallop Gratin with asparagus & roasted new potatoes, and the Roasted Organic Chicken Breast with apple leek sausage, mashed & shallot cider au jus. The French-cut chicken was perfectly cooked, moist and tender on the interior and crispy on the exterior. It had loads of flavors. The apple leek sausage was very mild and lean and the mashed potatoes were smooth and creamy. I enjoyed all the flavors of this dish as well.

The scallops were smallish for “Sea” variety and were perfectly cooked, were wonderfully sweet, and were enveloped in a soothing, creamy sauce. Atop the scallops were the traditional breadcrumbs that added the crunchy texture.

In all of our visits we very much enjoyed the service, the atmosphere and most importantly the food. Brendan’s at the Elms creates an informal and comfortable surrounding within the pub and a more formal experience in the other rooms. He allows his customer to decide the setting, whether formal or casual and then he delivers exceptional cuisine from hamburgers to lamb. In the summer months, the side porch offers an al fresco alternative with live entertainment on weekend evenings.

Chef Brendan Walsh’s desire to create delicious American cuisine in a relaxing setting is a marvelous success and thrives at Brendan’s at the Elms in Ridgefield.

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