Bill Rizzuto owner of Rizzuto’s with four locations in Stamford, Westport, West Hartford, and Bethel Connecticut brings Mardi Gras to NBC Connecticut, mixing up some classic cocktails for Shirley Chan NBC CT.
Rizzuto’s in Bethel is offering up some great dinner specials for the holiday season!
This promotion starts every night after 4pm thru Monday, December 23rd!
Mussels Oreganata $10.95
Grilled Polenta with Salt Cod, Tomato and Caper Ragu $11.95
Polenta Crostini con Baccala
Insalata di Frutti di Mare alla Griglia
Whole Bronzini, Baked in Sea Salt $24.95
Bronzini in Cartoccio di Sale Marino
Sicilian Swordfish with Tomato Relish $27.95
Pesce Spada Siciliano
Rizzuto’s – 6 Stony Hill Road Bethel CT 203.790.4444
We had fun cooking for the Williams-Sonoma shoppers at Westfarms Mall yesterday.
Bill Rizzuto and his head Chef Anthony Camilleri of Rizzuto’s prepared a Prosciutto-Wrapped Shrimp and Brussel Sprout Salad for the shoppers, and it seems everyone loved it! Stop in at any Rizzuto’s Restaurant location to try it! For more information on this event and other promotions follow us on Facebook!!
SOMETHING GOOD IS ALWAYS COOKN’ AT RIZZUTO’S!!!!!
Chef Anthony Camilleri of Rizzutos Restaurant & Bar located in West Hartford, participates in the “Signature Chef’s Auction” to benefit the Connecticut Chapter of The March of Dimes. The 75th Anniversary Signature Chefs Auction Gala will be held on Thursday, October 17, 2013 at 6pm at the The Riverview, 10 Winslow Place, Simsbury, CT 06089. Chef Anthony Camilleri has been working with this organization for 10 years now and is the head chef for this event. He made his Pumpkin Ravioli for the segment which will soon be featured on Rizzuto’s new fall menu in West Hartford. Rizzuto’s would like to share this video with you, and is proud to support the March of Dimes along with Chef Anthony Camilleri.
Take part in an evening of world-class cookery you won’t soon forget. Whether you’re a gourmand or not, your inner foodie will delight in delicious creations by the area’s top chefs all to benefit March of Dimes programs.
Plus, along with the supreme cuisine, you’ll be treated to tantalizing auction items. Mixing great food with great fun and adding a dash of your generous support is the perfect recipe to help give babies in Connecticut a strong, healthy start.
This (black-tie optional) event is not to be missed!
WFSB Channel 3 personalities Scot Haney and Irene O’Connor will host our 75th Anniversary festivities at our beautiful NEW location at The Riverview.
For more information regarding sponsorships and/or table and ticket sales, please contact Marc Spencer at 860-815-9354. Or purchase them online here: https://www.marchofdimes.com/connecticut/events/events_9059.html
We at Rizzuto’s have announced a New Happy Hour!
We have a great new menu featuring $1 Blue Point Oysters, Oversized Shrimp, Appetizers, our famous Woodfire-Pizza, Antipasti, Bar Selections and Wines by the Glass! Our new hours are Monday thru Friday from 3pm-6pm and Saturday and Sunday from 12 noon till 4pm.
GOING INTO FALL AND WINTER WE ARE PLANNING LOTS OF SPECIAL PROMOTIONS AND EVENTS!!! SO FOLLOW US ON FACEBOOK !
One of the favorite things about summertime is being able to sit outside and enjoy meals — and sometimes a few drinks — with friends and family. It’s a great place for people watching, and just relaxing the night away.
Rizzuto’s Restaurant located in West Hartford, Bethel, Stamford and Westport, CT has a trendy, sophisticated, and family style vibe that offers outdoor dining not just in the Summer but well into the Fall. While the summer is winding down there is still a lot of beautiful weather ahead and we at Rizzuto’s invite you to enjoy our patios at anyone of our four locations.
We offer daily lunch specials, dinner specials and don’t forget about our famous Infused Spirits like Grapefruit Vodka, Lemon Vodka, Jalapeno Tequila
So unwind after a long day and come on down. See you there!
Chef Anthony Camilleri of Rizzutos Restaurant & Bar located in West Hartford, Westport, Bethel, and Stamford CT cooks up his Cold Summer Seafood Salad for NBC Connecticut’s Kerri-Lee Mayland. We at Rizzuto’s invite you to try this recipe at home and tell us what you think!
2lbs. Mussels, washed
24 Little Neck Clams, washed
1lb. Shrimp, 16/20 count
3 oz. Extra Virgin Olive Oil
Fresh oregano, 3 sprigs
8 Cloves of Garlic sliced and toasted in the olive oil
1 1/2 cups White Wine
1oz. Fresh Red Chilies (or more if you like spicey!)
Pinch of Salt
Place white wine, 1 sprig of oregano, pinch of toasted garlic and 1/2 lemon, squeezed into a large pot with 2 cups of water.
Next add little neck clams, mussels and shrimp in that order (clams will take the longest to cook so they are at the bottom).
Add pinch of salt and cook on high heat until clams and mussels are open and shrimp are pink.
Cooking time approx. 20 minutes – at halfway point, stir everything in pot and finish cooking.
When finished, remove seafood and chill for 1 hour in refrigerator.
Reserve 1 cup of poaching liquid for the marinade.
Mix together in large bowl, garlic, juice from 2 lemons, extra virgin olive oil, chopped oregano, chilies and poaching liquid.
Once seafood is chilled toss with marinade, chill for an additional hour and then enjoy!
WE WOULD LOVE TO HEAR FROM YOU AND TELL US WHAT YOU THINK!
The ultimate pizza ovens are built by hand, reach astounding temperatures, retain heat,
and, as a bonus, look fantastic.
His quest for a versatile oven led owner Bill Rizzuto to outfit his Westport location with a shimmering, copper-covered Le Panyol that he calls “Angelina.” He loves it for its ability to withstand high heats—great for pizza—and for its heat retention, which is perfect for baking bread the morning after a night of pizza making. Underneath the copper, the oven is made from white clay mined from mountains in the south of France. Must try: “Grown-Up” Pepperoni Pie, topped with hot soppressata, caramelized onions, garlic, tomato sauce, extra-virgin olive oil and Parmigiano-Reggiano.
Rizzuto’s Restaurant and Bar of Westport, CT, has teamed up with The New England Ferrari Club and FIAT of Larchmont for a day-long event filled with Italian food, wine, and cars on Sunday, June 9, 2013 from noon to 4 pm
The event takes place during the Formula 1 Grand Prix Du Canada race, which will be shown on 2 large screen HD TVs. Race car fans can take a virtual lap around the track in a GoSimRacer Race Car Simulator. Kids feeling the need for speed can race through an on-lot GoGo-Kart track presented by Grand Prix New York Racing. S.Pellegrino will be keeping things cool and Rizzuto’s will be grilling outdoors preparing sausage and pepper wedges and meatball sliders.
Ferrari Club members will showcase new and vintage automobiles and FIAT of Larchmont will feature Fiat, Abarth and Alfa Romeo. Owners of Italian sports cars and motorbikes are also encouraged to join in the fun and participate by bringing their 2 and 4 wheel mobiles to the Rizzuto’s lot. Spectators can cast their vote for the People’s Choice Award for favorite car. Lime Rock Park will also be on the lot, giving away tickets to their upcoming race season in Lakeville, CT. A portion of the day’s proceeds go to the Make-A-Wish Foundation® of CT.
If you’ve never met the man behind the Rizzuto’s restaurant group of fun Italian restaurants throughout Connecticut, here’s a little background on how the Rizzuto’s brand came to be. Hotelier/Restaurateur, Bill Rizzuto’s foyer into the hospitality industry began in Las Vegas, where at Bally‘s, he re-conceptualized eight restaurants, revamping food concepts, menus and service detail. With a clear talent for producing food service establishments on a grand scale, Bill took his knowledge and ideas to Disney where he was brought on to open the Walt Disney World Dolphin Hotel at Epcot Center, working with Disney to create their signature high concept restaurants, bars, and banquet and convention facilities.
Hyatt Hotels Northeast Division lured Bill home to New York as Regional Director of Food and Beverage. Among his major accomplishments was the expansion of Hyatt’s off-premise catering division, establishing his company as the exclusive caterer at the Intrepid Sea Air and Space Museum, and preferred caterer at venues including Grand Central Station and Chelsea Piers. Bill went on to manage Hyatt hotels in Greenwich and San Francisco.
In 2004 Bill took his passion for Italian food and hospitality and created the Rizzuto’s Wood-Fired Restaurant concept – a concept that is still going strong today. With locations in Bethel, West Hartford, Stamford and Westport, Bill has put together a talented team of restaurant industry professionals to help him grow and improve upon the Rizzuto’s brand.
The Bethel Location was Bill’s founding location. In 2004 he opened with a simple concept; A family restaurant with simple, quality Italian food and brick oven pizza, great value, within a casual atmosphere. In 2008 Rizzuto’s opened its second location in West Hartford, CT’s Blue Back Square, a premiere retail, dining and entertainment district, reinforcing the Rizzuto’s concept as a place for great Italian food that the whole family could enjoy. In 2009, Bill opened in Westport, situated directly across from the Saugatuck River. In addition to the large patio and bar, now a signature of Rizzuto’s, this location also features a raw bar highlighting local seafood and has become the neighborhood hot spot for weekday happy hour! The fourth installment of Rizzuto’s popular brand of casual Italian dining opened in Stamford, CT in November of 2011, again offering quality food, great drink, friendly service and that undeniable energy one feels when they walk through the door of any Rizzuto’s Restaurant and Bar.
Bill is a constant presence in all 4 locations, rotating his time, often between multiple locations in the course of one day, overlooking the day to day operations. Food quality, consistency, service, and customer interaction remain top priorities for this seasoned restaurateur.
On your next visit to Rizzuto’s listen for the loudest laugh in the room or look for the guy with the biggest smile, and you will have found Bill Rizzuto.