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BANTAM — If you body it, they will come. In Bantam this was absolutely the case aback the beginning air of Arethusa al tavolo endemic by George Malkemus and Anthony Yurgaitis, co-owners of Arethusa Acreage and Arethusa Acreage Dairy in the South Plains breadth of Litchfield opened the restaurant in 2013 on Route 202.
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Malkemus and Yurgaitis are additionally the top admiral and co-owners of Manolo Blahnik USA, the couture shoe aggregation fabricated acclaimed on the hit HBO alternation “Sex and the City.”
However, it is the comestible ability of Executive Chef Dan Magill, who was afresh called “Chef of the Year” by the Connecticut Restaurant Association which has been able to transform a card and accompany a “seed-to-table” book for guests. The restaurant was additionally called one of the Top 100 Best Restaurants in America by OpenTable in 2017.
The restaurant is new American cuisine, absorption on bounded articles and archetypal techniques in a new way. “The card is all original, it’s things I like to eat and cook, we’re alternating it with the seasons,” said Magill.
The card accouterment during this time of year — there are a lot added braised dishes and heartier fare. Indeed, apparatus of the card are consistently evolving on a circadian basis.
“There are a scattering of things that will break on our menu, that are staples,” said Magill. “We will consistently accept our lobster bloom on there, our backtalk salad, a aberration of a kale salad.”
Magill added there are consistently three or four fish, vegetarian, meat and bootleg pasta dishes on the menu.
Prior to Arethusa al tavolo, Arethusa Acreage had already accustomed a fizz in boondocks aback it opened Arethusa Acreage Dairy Creamery in 2011. The creamery, which has an abounding alternative of beginning cheese, milk, gourmet-ice cream, yogurt and added rich-tasting dairy articles is amid adjoining to the restaurant, in the above firehouse.
“We came about because of the farm, again we had the dairy abutting door. We bought this architecture and affiliated the two. The aback allotment of the restaurant is allotment of the barn and accumulator for the dairy bulb abutting door,” said Magill.
Magill said the catalyst of the restaurant came about because they capital to advertise all of the articles the dairy was making; the aboriginal plan was to accomplish it a wine and cheese bar.
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“This [was] aback I came into the arena and I was talking to them about this accomplished concept. We’re acutely a actual rural area, so candidly I didn’t see how a wine and cheese bar was activity to accomplish it year-round,” said Magill.
Magill anticipation the business would be bigger accustomed if it was a absolute restaurant and had a card aggressive by the creamery abutting door.
“The alone botheration with that was aback I came on, this was all gutted. We had a brand breadth the kitchen was activity to be and the blow was the dining area. But the kitchen brand was absolutely baby because we were alone activity to do wine and cheese instead of a absolute restaurant,” said Magill.
After the restaurant took off, Arethusa al tavolo was able to advance its wings from a comestible standpoint. In 2016, they broadcast their kitchen, maximizing the accessible space.
Since it was never advised to be a absolute restaurant, the kitchen was undersized for all of their goals. They now accept a bakeshop in the basement breadth Executive Pastry Chef James Arena creates a ambrosia assortment.
“It’s absolutely artful from the artery how abundant is activity on in this baby building,” said Magill.
The restaurant has acquired anytime back its aperture and the owners and chefs accept managed to advance the envelope with the blazon of cuisine they capital to present.
Magill said the restaurant has formed relationships with bounded farmers in the breadth and has additionally congenital its own greenhouses in Litchfield, to action a advanced array of beginning vegetables year-round.
“Essentially afore we congenital our greenhouses we appointed a 5-acre additional bindle of acreage that had aloof been growing buckwheat and winter rye. It has all been bashed and it is activity to be buried in the spring,” said Magill.
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The greenhouses abound a array of micro-greens, lettuces and vegetables commonly bare in winter, which is a amazing affluence to have, Magill said.
“We appetite to move above farm-to-table. That appellation has been acclimated for some time now. Not anybody is absolutely farm-to-table. I appetite to go above that. We’re added seed-to-table, so we booty it from its purest anatomy and bulb it as a berry and watch the maturation action abound from sprouts to micro-lettuces to abounding absolute lettuces to the final artefact we’re application in the restaurant,” said Magill.
Magill said he can aces greens in altered phases, depending on aback they are planted.
“The actuality that we accept greenhouses is every chefs dream — accurate bounded and accurate farm-to-table and above that, seed-to-table,” said Magill.
Magill, originally from Long Island has been alive in the restaurant industry back he was 14-years-old. He formed in a bounded restaurant throughout aerial academy and formed his way up since.
“I accept a abundant team. We coact a lot. We accept a lot of account and they advice me assassinate them,” said Magill. “I charge a able solid aggregation to do aggregate I appetite to do.”
Magill said what makes the restaurant acknowledged is consistency. Aback guests appear into the restaurant they are consistently accepting the A-team.
“I anticipate the best way is to appear in and acquaintance it. The best accolade for me as a chef especially, is aback first-time diners, are so afraid that you can acquisition this affectionate of affection in the average of nowhere,” said Magill, who resides in Bethlehem.
Magill said, “I am aloof so animated we can accept a restaurant of this ability and try to do aggregate we appetite to do in a abode like this and it is accustomed and has accustomed the accolades that we do. We never set out to accept these accolades. My accomplished aesthetics was ‘lets aloof put out acceptable honest aliment and bodies will acquisition us.’ All acceptable things chase from that.”
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If the restaurant and the creamery weren’t enough, there is more. Arethusa Acreage additionally opened up a coffee shop, Arethusa A Mano. It offers pastries, breakfast sandwiches and ablaze cafeteria dishes. All of the breads for Arethusa al tavolo appear from the coffee shop.
The coffee shop, according to their website, produces items in baby batches all day, including hand-rolled bagels and doughnuts, alms guests a fresh, just-baked experience.
All of the items in the coffee boutique use Arethusa articles and its coffee is broadcast by Stumptown Coffee Roasters based out of Portland, Oregon.
Magill said aback chief what they were activity to about-face the abandoned architecture into afterwards the above-mentioned tenants had gone out of business, he knew he didn’t appetite annihilation that would cannibalize the restaurant.
“We bare to do article that focuses on coffee, article that can focus on the dairy articles but not cannibalize it,” said Magill. “So, we concluded up accomplishing this café coffee shop. We accessible at 7 a.m. and abutting at 4 p.m. and again the restaurant opens at 5:30 p.m.”
Magill said aggregate is actually fabricated from scratch. They additionally started authoritative their own chrism cheese already they started authoritative bagels. For Magill, chief on a coffee benefactor came aback he approved Stumptown’s algid beverage coffee. It is served in the café as a bottle, in cans or as a draft.
“People will seek you out, if you are accomplishing article appropriate and different. If it’s a abundant affection product, bodies acquisition you,” said Magill.
Magill said they accept artificial abundant partnerships forth the way and it wasn’t congenital over night.
“Are we alteration Bantam? Possibly, but that was never our intention,” said Magill.
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Magill said Arethusa is consistently acquainted of applicable in with Bantam’s character.
Arethusa al tavolo is amid at 828 Bantam Road in Bantam. For information, 860-567-0043 or appointment www.arethusaaltavolo.com. Arethusa A Mano is amid at 833 Bantam Road. For information, alarm 860-567-5722 or appointment www.arethusafarm.com/a-mano/.
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