Bistro 52 at the Spinning Wheel

Written by Fran Sikorski
Thursday, 30 July 2009 09:43

It comes as no surprise that Michael Pedicini, new chef/owner of Bistro 52 at the Spinning Wheel, has found the right formula to keep diners happy and returning frequently to the 1742 building on Redding Ridge.

Self-taught, the genial chef spent time at the popular La Zingara restaurant in Bethel, working with Executive Chef Thomas Giudice, and, before that, at the restaurant at Stamford’s Sterling Farms golf course. He also served as head chef for Sodexo at General Electric Corporate headquarters in Fairfield.

Assisting Chef Pedicini as pastry chef is Erin Costa who attended the Culinary Institute of America and is in charge of bread making and desserts (chocolate soufflé, crepe suzettes and tiramisu parfait are signature items).

Chef Pedicini explains the name of his new restaurant located on Route 58. He said the “52” represents 52 weeks of the year, and he intends to enhance his menu weekly with new and exciting dishes, using organic products from local farmers and keeping menu items affordable.

Friends who live Redding offered their own mini-review on their dining experience at Bistro 52 that included pan-roasted rainbow trout encrusted with fresh cilantro served over a red potato with roasted shallot sauté. Also included in their selections were the Innkeeper’s Catch, traditional New England fish and chips served with tarter sauce and a vegetarian special that included a savory sauté of portabella, shiitake and porcini with roasted garlic and fresh herbs layered between sheets of puffed pastry. They gave “excellent” ratings to the roast duck breast, soft shell crabs and a baked camembert cheese with warmed figs.

“That’s the first time we found that dish in Connecticut,” my friend said, adding “The really nice part of dining at Bistro 52 is that you can order a simple salad or delicious burger or a full dinner accompanied by attentive service and an ambiance that is informal and comfortable.”

The Wedge, one of my favorite salads, $6 to $8, is served at Bistro 52, and a double treat is the Bistro 52 salad, made with roasted heirloom beets, goat cheese, caramelized onions and orange segments topped with baby spinach and tossed with honey-citrus vinaigrette.

Sharing plates, $9 to $15, get the juices going: crisp and spicy sea scallop fritters, tempura battered and served with spicy hot pepper mayonnaise; grilled head on prawns served over panko-encrusted crispy fried beef steak tomato drizzled with salsa verdi; Hudson Valley foie gras with cognac, spices, dried black plum marmalade and toast points.

Pastas, $18 to $28, which may be served half-portion for children under 10, are tiger shrimp, mussels, clams and a crab cluster tossed with linguini, tomato and basil in a saffron-white wine broth, and rigatoni, sausage and broccoli rabe tossed with roasted garlic and finished with white beans and parmesan cheese.

Meat eaters will be happy with oven-roasted saddle of lamb encrusted with fresh herbs and natural game glace, served with mashed potato and vegetables; and filet mignon, roasted portabella mushroom., onion rings topped with goat blue cheese and a savory veal sauce.

The new chef on the block at Bistro 52 is offering great culinary treasures.

Bistro 52 at the Spinning Wheel

107 Black Rock Turnpike (Route 58)

Redding Ridge, 203-938-2511

Open for dinner Wednesday through Saturday from 5 to 10; Sunday 4 to 9; a la carte Sunday brunch 11 to 2:30.

Reservations preferred; handicap accessible ramp; major credit cards; child friendly; full bar, wine $7 to $9, glass; $20 to $80, bottle; New American menu, French influences; take-out, off-premises catering; casual smart dress; outdoor dining, private functions; senior discount; annual Christmas show; cabaret evenings; indoor and outdoor entertainment Friday and Saturday evenings, 7:30 to 10; free parking adjacent to the restaurant.

Side Dishes

Brian Bender, chef/owner of the Cutting Board, 103 Danbury Road at Copps Hill Common in Ridgefield, has introduced box lunches for corporate events or travel. Chef Bender also specializes in brunch catering and offers a full line of gluten-free bakery products. He also has a booth at the Friday Ridgefield farmers’ market featuring chilled gazpacho and homemade mozzarella (203-438-0300 or cuttingboardct.com).