Spring – it’s the season of re-birth. And along with blooms and blossoms, Westport’s Arezzo restaurant is experiencing a re-awakening of a different sort! Restaurateur Juan Ceballos and chefs and brothers Vinicio, Sergio and Bolivar Llanos have updated their menu, installed a brick pizza oven, and renovated the interior with dramatic lighting and cozy banquettes. But one thing has not changed – the stunning views of the Saugatuck from their stone dining patio.
The new menu focuses on fresh flavor and seasonally inspired items with a seaside flourish. Light bites at the wine bar include lobster arancini with saffron aioli and lemon, and rosemary marinated shrimp skewers and hot from the pizza oven pizzas and focaccia. Particularly delicious are the Margerita with homemade mozzarella, and focaccia Robiola di Arezzo – triangles of focaccia lightly drizzled with white truffle oil. The pizza Contadina is a tasty combination of organic eggs, mushrooms, Fontina cheese, truffle oil and prosciutto di Parma.
In the dining room, favorite pasta dishes such as gnocchi Bolognese and linguine with Manila clam sauce shares the stage with more contemporary pasta creations. Innovative dishes like short rib stuffed tortellini in braised au jus and cavatelli dressed in homemade ricotta and zing-y hot and sweet sausage ragout are welcome additions to the menu.
For those hoping to slip into a swimsuit soon – lower carb options include roasted New Zealand lamb chops with spinach and roasted tomato and pan seared pink snapper with caponata puree, fregola (Italian-style cous-cous) and spring vegetables.
End the meal with a little something sweet. Arezzo’s famous panna cotta has remained on the menu and has been joined by a cookie-like Nutella pizza made with a sweet dough.
Impressive cuisine in a chic waterside setting – Arezzo Ristorante & Bar is looking forward to a fresh new start!