Brian Lewis, the acclaimed chef formerly of New Canaan’s Elm restaurant, opened his newest venture, The Cottage, in downtown Westport in December. Located in the space formerly occupied by LeFarm, Lewis’ warm, inviting space, and creatively executed and locally sourced cuisine have been enthusiastically welcomed by the community. Beginning this month, Lewis is inviting guests to celebrate Sunday with him at Brunch and Supper service.
“We’re excited to offer our friends in the Fairfield County community the chance to celebrate their Sunday’s with friends and family through food,” said Lewis. “Despite this location being a restaurant for more than 10 years before we opened our doors in December, it was never open on Sundays. We heard from our guests that this is a day that they focus on spending time with loved ones, and we’re hoping that, especially with our Brunch service, it will encourage families of all ages to come and enjoy a meal in our home.”
The Sunday Brunch menu includes Lewis’ take on traditional breakfast favorites, such as white asparagus with duck egg béarnaise and Benton’s ham, buttered lobster eggs benedict with nasturtiums and Meyer Lemon hollandaise sauce, wild ramp toasts with sheep’s milk ricotta and morel mushroom frittata with gruyere and greens. Additional menu items include wild nettle tortelloni with robbiola cheese and sage crumbs and spinach tagliatelle with lamb Bolognese and pecorino. The menu changes frequently based upon the availability of local ingredients that Lewis can source from area farms, including Millstone Farm in Wilton.
“To celebrate the launch of our Sunday Brunch service, we are offering any 2 courses from our Brunch menu, along with a glass of bubbly for $25 per guest,” added Lewis. “We have some other exciting events and menus in the works, so please stay tuned to our website and social media channels for upcoming announcements.”
Brunch service runs from 11:30am – 2:30pm, and Supper from 5:30pm – 9:00pm.
The Cottage accepts reservations via OpenTable.com, or by contacting the restaurant at 203.557.3701. The Chef’s Counter, with a birds-eye view into the kitchen, accepts walk-in patrons on a first-come basis.