Chao Chi – Restaurateur Prasad Chirnomula Crosses Culinary Borders


Photo courtesy of Maxexposure

Chao Chi on Urbanspoon

Don’t let the name fool ya. The catchy “fusion’esqe” name is a temptress of sorts, which will lead guests to a stunning restaurant and gathering place situated above the trickling sounds of the Pootatuck River. Located in an antiquated mill, Chao Chi’s brick façade gives way to a sophisticated modern tavern. The bi-level space, complete with wooden floors and soft, flowing fabrics throughout, houses a 10-seat bar and lounge area, a lower level dining room, and an icy raw bar display. Upstairs, an open and airy dining space leads guests out onto the patio where there’s another bar and seating for up to 70 people.

Photo courtesy of Maxexposure

Chef / Restaurateur Prasad Chirnomula, deviating from his signature Indian cuisine and Thali Restaurant empire, has brought in the talents of up-and-coming Executive Chef Adam Roytman, a graduate of both the Culinary Arts and Restaurant Management programs at The Institute of Culinary Education in New York. He has cooked at such popular Fairfield County restaurants as Napa & Company in Stamford and Match in South Norwalk. Chef Roytman incorporates much of what he learned under the tutelage of Chefs Taibe and Storch, along with his passion for using only the best and freshest of seasonal ingredients, to create Chao Chi’s eclectic, sensory driven menu.

Photo courtesy of Maxexposure

Vibrant and contrasting colors and flavors are found in such dishes as: Burrata Mozzarella with preserved lemon, honey, arugula, and extra virgin olive oil; Grilled Squid with fingerling potatoes, wax beans, gypsy peppers and spicy aioli; Free Range Chicken with broccoli rabe, oyster mushrooms, cannellini beans, chili flakes and parmesan; Wild Stripd Bass with romesco, fava beans, asparagus, piquillo peppers, green onion and saffron risotto; and for dessert, Pineapple Upside-Down Cake with banana ice cream, caramelized banana, with a coconut rum syrup.

Manager / Sommelier Steve Garrett brings years of knowledge to Chao Chi’s service practices, in addition to crafting a wine list that appeals to both novice and seasoned wine enthusiasts. The global wine list features the best of smaller boutique wineries in addition to tried and true favorites, and was created to complement the style of Chao Chi’s cuisine. Creative cocktails, including frozen drinks that wonderful to enjoy on the patio, are prepared with fresh ingredients and top shelf spirits. Chao Chi is truly an inspired American Eatery and Bar.

Photo courtesy of Maxexposure

The above article is a release from Linda Kavanagh of Maxexposure. La Buena Vida has teamed up with Maxexposure to bring the latest in Fairfield County dining.

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Categories: Reviews

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One Comment on “Chao Chi – Restaurateur Prasad Chirnomula Crosses Culinary Borders”

  1. August 17, 2010 at 9:06 pm #

    Mmh that italian stuff! I especially liked that composition so I added Burrata Mozzarella with preserved lemon, honey, arugula, and extra virgin olive oil
    to http://cuuks.com/combine.php?composition_id=3548

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