Restaurant partners Bill Taibe and Massimo Tullio have done it again, with the opening of their third restaurant, Jesup Hall. The menu by Chef Daniel Sabia is focused on seasonal cuisine, meats and vegetables — the perfect option for customers looking for a classic, American restaurant amongst the many Westport, CT restaurants on the water.
Kale caesar with subarashi pear and tapping reeve cheese
Pork and fermented broccoli rabe burger
Grits with warm crab and n’duja
Popovers with southern ham and coffee butter
Warm olive monkey bread with raw sheep cheese
Martini service with the choice of pickled onions, a twist or Arethusa blue stuffed castelvetrano olives
Read more on the full feature over at CT Eats Out