With the warm weather finally here, you’re probably looking for restaurants where you can dine al fresco. In Westport, there are many options, but one we’ve overlooked is Arezzo Ristorante & Bar which is set along the Saugatuck River. Arezzo’s beautiful stone patio and gardens can accommodate up to 150 people.
The menu at Arezzo highlights traditional regional Italian fare as well as more contemporary preparations. Antipasti dishes include; warm buffalo mozzarella over braised artichokes with roasted Roma tomato and Prosciutto di Parma; Carpaccio di manzo of thinly sliced seared filet mignon topped with baby arugula and shaved Parmesan; and antipasti misto, an assortment of Prosciutto di Parma, sweet Coppa, bresaola, mortadella, sopressata, speck and imported cheeses served with marinated olives. Arezzo also serves wood-fired Neapolitan pizza.
Antipasti
We stopped by for a media tasting and sampled many delicious dishes. The group met at the bar where we enjoyed cocktails and various antipasti including:
- Focaccia Robiola de Drezzo drizzled with white truffle oil
- Lobster Arancini with saffron aioli
- Italian Sausage Skewers with Roast Peppers
- Rosemary Marinated Shrimp and Scallop Skewers
- Three pies: Margherita, Sausage, and Soppressata with truffle oil.
Soppressata with Truffle Oil Pizza
Sausage Pizza
Arezzo’s Wood Fired Oven
The first course was a pasta trio. What better way to try the many pasta creations has to offer. Served in small portions were Cavatelli ai Piselli (home-made pea-ricotta, how and sweet sausage ragout), Risotto (fresh porcini mushrooms, truffle oil), and Short Rib Tortellini (braised us jus sauce). All were equally delicious. Paired with our pasta was a great bottle of red – 2010 Renieri Invetro Ross Toscano IGT.
Pasta
Second course was Pan Seared Pink Snapper with caponata purée, fregola, vegetables. The snapper skin was perfectly cooked – with the skin seared, and crisped, while the flesh was well-seasoned and flaky. Combined together with fregola (pasta that resembles Israeli couscous), this was a savory dish to enjoy.
Pan Seared Pink Snapper (caponata purée, fregola, vegetables)
2010 Renieri Invetro Ross Toscano IGT
Our third entree was Roasted New Zealand Lamb Chop with spinach, tomato and Yukon potatoes. Although I prefer lamb to be cooked at medium-rare temperature, I felt the lamb chop was delicious and perfectly seasoned, though a bit tough.
Nutella Pizza
For dessert, we enjoyed Nutella Pizza and Vanilla Panna Cotta prepared by Pastry Chef Patricia Llanos. The Nutella pizza was like a thin Nutella sandwich, crispy on the outside and gooey on the inside. The vanilla panna cotta with fresh berry compote was my favorite dessert, mainly because I love panna cotta. It was rich, creamy, and delicious, especially when paired with a shot of espresso.
Vanilla Panna Cotta
Overall, we had a great dining experience at Arezzo. I overate that evening, but enjoyed every dish I tried.
Disclosure: Dinner was free of charge. The opinions expressed are my own and I received no further compensation from Arezzo or their representatives.
Arezzo Ristorante + Bar
5 Riverside Avenue
Westport, CT
Tel: 203-557-9375
arezzowestport.com
