Last month, we attended Greenwich Wine & Food and had the opportunity to taste food from some of the area’s best restaurants. One memorable dish was a delicious watermelon tuna tartare from elm restaurant in New Canaan, CT. Led by award-winning Executive Chef, Luke Venner and his talented team, elm has a casual neighborhood vibe, which compliments the versatile menu and showcases the restaurant’s many attributes.
Venner has spent the summer shaping the menu, getting to know the local farms and building up his culinary crew.
Chef Venner says: “elm is an established restaurant so I didn’t want to rush in and change everything overnight. It has taken time to create the simple menu – we didn’t want to pigeonhole our diners or ourselves so choice and daily specials are key. We have a solid front and back of house, we are looking forward to the next phase and the changing of the seasons.”
Skilled young Pastry Chef, Kara Koehmstedt is the latest edition to the team at elm by way of NYC where she was the opening pastry sous chef of Enrique Olvera’s Cosme. Her sublime fall desserts include:
Pumpkin Cheesecake with speculoos crumble and formage blanc mousse; and a Boozy Sundae with brown sugar, bourbon ice cream, chocolate, caramel and pecans.
Hailing from a farming background, Venner works with farms in the tri-state area to provide the freshest ingredients in every meal prepared at elm. Some of the farms include Millstone Farm (Wilton, CT), Holbrook Farm (Bethel, CT), Simpaug Farms (Ridgefield, CT) and Blue Moon Acres (Pennington, NJ).
Needless to say, we’re excited to visit elm in the very near future to check out the new menu. We hope to see you there!Elm Restaurant 73 Elm Street New Canaan, CT 06840