|
Printed From Acorn-Online.com Restaurants
Bethel, 203-748-3900 Lunch 11:30 to 3, Tuesday through Sunday; dinner 5 to 10, Sunday to Thursday; 5 to 11, Friday and Saturday; a la carte Sunday brunch, 11:30 to 3. Reservations accepted; handicapped accessible; major credit cards; children’s menu; full bar, 80 beers, global wines; regional Americana cuisine; vegetarian selections; dietary restrictions honored; take-out; casual “spiffy” dress; senior discount; entertainment; wine-tasting dinners; private functions; seasonal outdoor dining; street parking and in the old Bethel railroad station across the street.
The Opera Café in Bethel by FRAN SIKORSKI
In 1976, Lynne Kilmurray, a chef from Redding, opened The Opera Café featuring soups, salads and sandwiches, assisted by her then-18-year-old son, Tom, who was planning a culinary career. The charm of the building and the fresh, unique food combinations attracted diners until Lynne Kilmurray sold the business in 1981. Tom Kilmurray went on to other culinary venues in the area and then moved to New Hampshire where he became head chef for The Common Man in Ashland, honored as the “best restaurant” in New Hampshire in 1984 and 1985. He returned to Connecticut, continuing to work as a chef and later as food and beverage director for the Radisson Hotel in Danbury. Back in Bethel, Greenwood’s, The Opera Café’s successor, was for sale, and Tom Kilmurray and his business partner, artist JoAnn Simon, decided to go “full circle.” They bought the business last summer and restored the original name, The Opera Café, on Nov. 26 in honor of Lynne Kilmurray who died last year, but knew her son was going back to the Bethel Opera House as owner of his own restaurant. One of the pleasures at The Opera Café is the attractive menu design coordinated with Ms. Simon’s landscape art. The Opera Café, with Patricio Ginin as sous chef, offers variety, from soups and salads to seafood starters, sandwiches that include pulled pork on a hard roll and “the best Reuben that you ever had” with house-braised corned beef. For something different there are the “Operettes,” mini-sandwiches served in groups of three or six. Regional entrees are New London haddock baked with onions, peppers and stewed tomatoes in a hearty clam stock served with a Caesar or house salad; Bangor game hen, stuffed with walnuts, cranberries and a hint of nutmeg with pan gravy, mashed potatoes and vegetable; and Chatham crab cakes, lump crab with scallions and red pepper served over mixed greens. Deep South choices are Mobile short ribs braised in bourbon and served with black pepper cream gravy, mashed potatoes and vegetable; and Ponchatoula Catfish rubbed with Cajun spices, pan-seared with caper-lemon butter served with a rice medley. A Midwest entrée is a Sheboygan wurst platter with knockwurst, bratwurst, and weisswurst, grilled and served with braised red cabbage, mashed potatoes, dilled carrots, pumpernickel and stone ground mustard. A Durango hanger steak marinated with cumin and lime, sliced and topped with fire-roasted chili tapenade, and Laramie meatloaf, buffalo, pork and beef wrapped in Applewood smoked bacon and served with pan gravy, represent the Southwest. Signature desserts are cheesecake, fruit pies, and bread pudding. Ice cream by Mr. Shane of Ridgefield is also featured. Side Dishes Dinner and dancing from 6:30 to 10:30 return to Le Chateau Restaurant in South Salem on March 14 with the Bob Riccio Trio, and April 11 with the Rob Fried Quartet. A Lafite Rothschild Around the World wine-tasting dinner is planned March 28. The cost is $115 per person plus tax and gratuities. Reservations, 914-533-6631....Reservations, 203-438-8282 are being accepted for a March 11 winemakers’ dinner at Bernard’s in Ridgefield featuring Herve Gantier from Ste. Eugenie in Corbières and Xavier Monnot from Mersault, Burgundy. The cost is $125 per person. © Copyright 2008 by Hersam Acorn Newspapers |
