Wednesday, October 2, 2013

Dining at the River Tavern and the Theater


Dining out, while taking in a night at the theater will give anyone a thrill if you are a person of culture. I can hop on a train, go into Manhattan, and head straight to Broadway and Restaurant Row. Living and growing up in a quaint small New England town, I can tell you that you can summer on the coast of Connecticut and enjoy these same joys, and not have to hop a train or travel to the city.
My Mother and I were ushering at the Ivoryton Playhouse, but before that, dinner at the River Tavern in Chester, was definitely going to be a treat. My sister-in-law recently celebrated her birthday there. It is her favorite place to eat.

River Tavern
23 Main St
Chester, CT 06412
(860) 526-9417
www.rivertavernrestaurant.com

The River Tavern is part of the Farm to Chef Program. Jonathan Rapp is Chef and owner.
The restaurant gets local produce from Four Mile River Farm in Lyme, White Gate Farm in East Lyme, Old Maids Farm in S. Glastonbury, Stanton-Davis Farm in Pawcatuck, Barberry Hill Farm in Madison, Scott’s Orchard in Deep River, Soeltl Farm, in Salem, and Hay House in Old Saybrook.

The table is very simple. The little bowl of coarse salt, and pepper mill is actually quite cute on the table.
We were the first to arrive at the start of dinner which is 5pm.

Chris Flahaven is Executive Chef, and is a graduate of the New England Culinary Institute.

Here are the menus for the evening we dined. The menus change daily.
We decided to dine from both menus.
From the Bar menu:

Local ricotta with heirloom tomatoes, fried parsley, croutons, pine nuts & balsamic reductions
Salad of local greens, apples, feta cheese, walnuts & poppy seed-buttermilk dressing
The salads were light. I had never tasted ricotta cheese that tasted so fresh. The Balsamic reduction and tomatoes had the perfect blend of flavors, and the pine nuts were not to missed. The apple salad was just as heavenly with the walnuts. Perfect for autumn.

From the Dinner menu:
Seafood stew with monkfish, scallops, calamari & mussels with confit tomatoes, fregula, saffron & grilled bread
Note: This seafood dinner was split into two meals.
We loved stew. The scallops  and mussels were excellent. I loved it, although my mother did not care for the monkfish.

No time for dessert, time to rush off to the theater. What is playing at the Ivoryton Playhouse?

I Love You, You’re Perfect Now Change

Image Courtesy of the Ivoryton Playhouse
 The show runs through October 13th.  It is pure fun, with lots of love.

Plenty to do on the shoreline.


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