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“We’re excited to offer our friends in the Fairfield County community the chance to celebrate their Sundays 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.
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 two courses from our brunch menu along with a glass of bubbly for $25 per guest,” said Lewis.
Brunch service runs from 11:30 a.m.-2:30 p.m. and supper from 5:30-9 p.m. The Cottage accepts reservations via OpenTable or by contacting the restaurant at 203-557-3701. The Chef’s Counter, with a bird's-eye view into the kitchen, accepts walk-in patrons on a first-come, first-served basis.
Lewis first received national recognition as the opening executive chef of actor Richard Gere’s The Bedford Post Inn, a Relais & Chateaux property that featured two destination restaurants, The Barn and The Farmhouse. There, he acquired national acclaim including Esquire magazine’s Best New Restaurant list in 2009 and an “excellent” review in The New York Times.
Lewis graduated from the Culinary Institute of America and earned his bachelor’s degree in business management from Johnson & Wales University.
The Cottage is at 256 Post Road E.
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