CT in CT
Wednesday, March 23rd, 2011Litchfield County, Connecticut is the perfect escape from the big bad city—picturesque, idyllic, friendly and only 90+ minutes away… But, alas, there aren’t so many great restaurants to be found in the area. We were thrilled, consequently, to find ourselves at Community Table in Washington, CT. It’s a spectacular dining experience created by wildly talented Executive Chef Joel Viehland (recently nominated as a Food and Wine Magazine’s Best New Chef Finalists), out in the middle of nowhere. Any true foodie has noticed the industry-wide push towards locally grown ingredients, and Viehland elevates this concept—throughout his small menu and wine list—to an art form. (While wines are indeed local, diners can bring their own, for a small corkage fee.)
To get there, you drive along a local highway and pull up to an unassuming barn on the side of the road. They take no reservations—which creates an inevitably packed house —and the vibe is quite casual. Once we were seated, the flavors knocked us flat…. Truly incredible. My 7-year-old son was talking about the flavoring on his heirloom fingerling potatoes all week (Isn’t it great when you can expose great food to a child?) Guests experience nothing short of excellence, thanks to its straightforward, quintessentially “Litchfield County” vibe and Viehland’s marvelous talent. (He trained at Noma, after all… a two-Michelin Star restaurant in Copenhagen, voted best restaurant in the world this year by San Pellegrino’s Top 50 Restaurants list.)
Carmelized Onion & Mushroom Tart (shown below): House cured guanciale, gruyere, potatoes, 60 degrees celcius cooked egg yolk
Salt-Baked Heirloom Fingerling Potatoes (shown below): Vinegar poached onions, smoked (locally grown) paprika pepper aioli, herbs, nasturtium leaves
















