Tag Archives: Brian Lewis

Chef Brian Lewis Flays Competition

There’s always something going on at Wakeman Town Farm.

Last night, for example, Tim’s Kitchen was the site of an intimate chefs’ dinner.

Brian Lewis — chef/owner of the wildly popular Cottage and OKO — hosted the event, as part of a sold-out series.

What the guests didn’t know is that one of the dishes on the menu — English pea sachetti with robiola cheese, lemon brown butter and sage crumbs — was the same one Lewis had cooked when he taped “Beat Bobby Flay.”

Brian Lewis, cooking last night at Wakeman Town Farm …

And the episode aired that very night.

So as guests enjoyed their great meal, the rest of America was watching Chef Lewis go head to head with Bobby Flay.

Dessert included viewing the competition on TV.

The icing on the cake: Lewis won!

… and on TV.

“06880” is pleased to pass on this very tasty tidbit.

(Hat tip: Christy Colasurdo)

Times Critic LOVES The Cottage

To earn an “excellent” review from New York Times critic Patricia Brooks, a restaurant basically has to be perfect. That means a spectacular menu, an uber-creative chef, flawless presentation and service. The bathrooms should probably be beautiful too.

But Brooks has just given an exceptionally rare “excellent” rating to The Cottage.

In tomorrow’s New York Times, she raves that the “small, cozy and very homey” Colonial Green eatery — the successor to Le Farm — boasts a menu “far more sophisticated than its simple setting would suggest.”

Brooks and her companions did not have “any disappointments, at either dinner or brunch.”

A cozy table, at The Cottage.

A cozy table, at The Cottage.

She says there were “too many high points at dinner to mention” — perhaps the highest praise she has given any restaurant.

“There were so many appealing choices, and too little time,” Brooks laments. She adores — among chef/owner Brian Lewis’ dishes — appetizers like crunchy tuna, Chioggia beets and Maine sea scallops; house-made pastas; cod and salmon entrees, and 4 “resoundingly ambrosial” desserts.

When Patricia Brooks gives a “very good” rating, restaurateurs can be set for life.

With this “excellent” review, you should call now — the day before the Times lands on your doorstep — for reservations. Otherwise, you’ll have to wait about as long you do for “Hamilton” tickets.

(Click here to read Patricia Brooks’ full story. Hat tip: John Karrel)