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Owner-chef Sal Bagliavio with executive chef Forrest Pasternack say they share the same goal: to offer patrons fresh, locally harvested foods and use the resources offered in the community and surrounding areas for the best food around.
A lifelong resident of Connecticut, Pasternack was brought on the team after Bagliavo, who ran the kitchen for 14 years, wanted to spend more time with his family.
Pasternack developed a love of fresh food and ingredients early – picking vegetables as a child, fishing on Nantucket Sound and clam digging in Chatham, Mass., all contributed to the food creations of Bailey’s Backyard.
Some of CTBites favorite dishes included the appetizer Devils on Horseback – slow-roasted pears with plum purée and tea-infused prunes with Armagnac and wrapped in North Country bacon; goat cheese profiteroles; slow-roasted suckling pig with yellow corn fritters, lavender, buttered peas and cracklin-red eye gravy; and Hawaiian ahi tuna poke served with sesame oil, garlic, soy sauce, wakame, black sesame seeds and puffed wonton.
Dessert favorites include strawberry and rhubarb tart and coffee and doughnuts.
Bailey's Backyard is at 23 Bailey Ave. Its hours of operation are:
- Brunch: Saturdays from 11:30 a.m. to 3 p.m. and Sundays from 11 a.m. to 3 p.m.
- Lunch: Tuesdays to Saturdays from 11:30 a.m. to 3 p.m.
- Dinner: Tuesdays to Thursdays from 5 to 9:30 p.m.; Fridays to Saturdays from 5 to 10 p.m.; Sundays from 5 to 9 p.m.
For more information, visit baileysbackyard.com.
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