29°
The Cottage in Westport officially opened an additional 800 square feet of space. The expanded space next door includes full-service dining at a 10-seat bar with a new cocktail menu, local draft beers and an expanded wine list. There is also seating for large parties of 10 at a window seat banquette. Reservations are accepted for large parties at the banquette, while seating at the bar will be walk-in only. The bar will be open Tuesday-Saturday from 5:30 p.m. to close, and open for continuous service on Sunday’s from 11:30 a.m.to close.
The Cottage, which opened in December 2015, is a warm and welcoming restaurant own by Lewis, and embraces the local community and is greatly influenced by the artisan farmers and growers in the region. Lewis' creative take on American cooking offers an exciting menu of hand-crafted dishes, inspired by techniques and cultures from various regions around the globe. The food, wine and signature cocktails are paired with gracious hospitality in a warm and cozy setting.
Lewis is one of the region's most celebrated chefs, lauded for his commitment to quality and seasonally driven American cuisine. He 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 for his thoughtful and consciously sourced cuisine. He launched his first solo venture in March 2012 with elm before leaving to focus on launching The Cottage.
Raised in Somers, Lewis discovered his love for cooking at a very early age. He graduated from the Culinary Institute of America with honors and went on to earn his Bachelor’s degree in business Management from Johnson and Wales University.
For more information, click here to visit the restaurant's website.
Click here to follow Daily Voice Somers and receive free news updates.
