Rizzuto’s Oyster Bar & Restaurant
Published July 23rd 2015
Rizzuto’s Restaurant Group Answers the Call for a
Seafood Driven Restaurant that Everyone Can Enjoy
Market Fresh Fish ▪ Raw Bar ▪ Pasta ▪ Steak ▪ Italian Specialties
And of course, Rizzuto’s Wood-Fired Pizza
Seafood Driven Restaurant that Everyone Can Enjoy
Market Fresh Fish ▪ Raw Bar ▪ Pasta ▪ Steak ▪ Italian Specialties
And of course, Rizzuto’s Wood-Fired Pizza
July 21, 2015, Westport, CT: Rizzuto’s Restaurant Group, led by passionate restaurateur and former hotelier Bill Rizzuto, continues to evolve. Early this summer Rizzuto’s Westport location rolled out Rizzuto’s Oyster Bar & Restaurant, a revamped version of the popular Italian wood-fired restaurant, now with an added emphasis on fresh fish and a weekly “Fresh Sheet” menu to compliment Rizzuto’s core food philosophy; quality food at a great value, consistency, and genuine hospitality, which is the cornerstone of Rizzuto’s longevity in a now saturated market.
“Our restaurants (four to date) adapt to their environments, and therefore take on their own personalities, “explains Bill, “From day one our Westport customers gravitated towards our raw bar offerings and fresh seafood dishes. We will always be an Italian restaurant at the core, but there’s no denying the synergy between the two and the high demand for fresh fish.”
Along with General Manager Mark Turocy and Rizzuto’s talented chefs, Rizzuto’s has created a New England style seafood restaurant and gathering place which focuses on fresh seasonal fish, prepared how the customer pleases, as well as with creative and globally influenced nuances. Recently Mark was seen providing a videotaped Facebook rizzuto_menu_0093tutorial on the fabulous Copper River Salmon he so zealously had flown in from Alaska during its peak season. In addition, local waters supply Rizzuto’s with raw bar items such as Blue Point oysters and littleneck clams.
The Fresh Sheet menu is a fabulous new addition to Rizzuto’s offerings. Daily artisan cheeses, salumi and charcuterie board items are listed alongside raw bar offerings and creative small plates that are seasonal and flavorful works of art, as seen with the Blue Point fried oysters with citrus wasabi aioli and grilled lemon. Daily fish selections, often 5-6 varieties, recently included; cedar plank sea scallops with roasted Brussels sprouts, vegetable rice and blood orange; and a pan seared, potato crusted mahi mahi with spinach risotto and citrus caper sauce. Pasta and risotto specials run the gamut from zuppa di pesce made with house made bucatini, mussels, clams, calamari, and branzino in a light tomato broth, to a truly inspired beef pizzaiola risotto with chanterelle mushrooms, bell peppers, yellow frizzled onions and parmesan cheese. Wine cellar selections and house made desserts (real cannolis and grown-up root beer floats!) round out the Fresh Sheet menu.
Customers of Rizzuto’s can also enjoy a newly enhanced patio and can observe some on-going décor changes and interior refreshing taking place.
“It’s a fabulous space to work with given the sheer size of it and its wonderful accents such as the grand stone fireplace, the open display kitchen and the Le Panyol wood-fired oven,” says Mark, “We’ll now move into lighter colors and more contemporary furnishings and design elements, creating an airier feel.”
In addition to Rizzuto’s new “oyster bar” concept, live music has been added, featuring local musicians from every music genre performing Thursday evenings beginning at 8 PM, Thursday Happy Hour between 4-7 PM, and Sundays from 4-7 PM. A full music schedule can be found on Rizzuto’s Facebook page. A new web site is also in the works and is where the entire Rizzuto’s Restaurant Group family can be found.
540 Riverside Avenue, Westport, CT, www.rizzutos.com
“Our restaurants (four to date) adapt to their environments, and therefore take on their own personalities, “explains Bill, “From day one our Westport customers gravitated towards our raw bar offerings and fresh seafood dishes. We will always be an Italian restaurant at the core, but there’s no denying the synergy between the two and the high demand for fresh fish.”
Along with General Manager Mark Turocy and Rizzuto’s talented chefs, Rizzuto’s has created a New England style seafood restaurant and gathering place which focuses on fresh seasonal fish, prepared how the customer pleases, as well as with creative and globally influenced nuances. Recently Mark was seen providing a videotaped Facebook rizzuto_menu_0093tutorial on the fabulous Copper River Salmon he so zealously had flown in from Alaska during its peak season. In addition, local waters supply Rizzuto’s with raw bar items such as Blue Point oysters and littleneck clams.
The Fresh Sheet menu is a fabulous new addition to Rizzuto’s offerings. Daily artisan cheeses, salumi and charcuterie board items are listed alongside raw bar offerings and creative small plates that are seasonal and flavorful works of art, as seen with the Blue Point fried oysters with citrus wasabi aioli and grilled lemon. Daily fish selections, often 5-6 varieties, recently included; cedar plank sea scallops with roasted Brussels sprouts, vegetable rice and blood orange; and a pan seared, potato crusted mahi mahi with spinach risotto and citrus caper sauce. Pasta and risotto specials run the gamut from zuppa di pesce made with house made bucatini, mussels, clams, calamari, and branzino in a light tomato broth, to a truly inspired beef pizzaiola risotto with chanterelle mushrooms, bell peppers, yellow frizzled onions and parmesan cheese. Wine cellar selections and house made desserts (real cannolis and grown-up root beer floats!) round out the Fresh Sheet menu.
Customers of Rizzuto’s can also enjoy a newly enhanced patio and can observe some on-going décor changes and interior refreshing taking place.
“It’s a fabulous space to work with given the sheer size of it and its wonderful accents such as the grand stone fireplace, the open display kitchen and the Le Panyol wood-fired oven,” says Mark, “We’ll now move into lighter colors and more contemporary furnishings and design elements, creating an airier feel.”
In addition to Rizzuto’s new “oyster bar” concept, live music has been added, featuring local musicians from every music genre performing Thursday evenings beginning at 8 PM, Thursday Happy Hour between 4-7 PM, and Sundays from 4-7 PM. A full music schedule can be found on Rizzuto’s Facebook page. A new web site is also in the works and is where the entire Rizzuto’s Restaurant Group family can be found.
540 Riverside Avenue, Westport, CT, www.rizzutos.com
