Rizzuto’s and Mardi Gras at NBC30

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.

Order one for yourself this Tuesday, March 4th – we’ll be celebrating at all Rizzuto’s restaurants!

$5 New Orleans Hurricane cocktails plus Fat Tuesday dinner specials at ALL Rizzuto’s locations!

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Rizzuto’s at Williams – Sonoma Cooking Demo

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!!!!!

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75th Anniversary Signature Chefs Auction Gala

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.

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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

 

 

 

Restaurant Week Returns In Westport!

Sunday, September 29th thru Saturday, October 12th, 2013.

Westport & Weston Restaurant Week returns this Fall for two weeks! The event offers consumers great deals and the opportunity to experience some new restaurants, as well as re-visit some of their favorites. Produced by the Westport-Weston Chamber of Commerce, this two week long celebration of the fabulous dining scene in Westport & Weston has become a highly anticipated annual event.

JOIN RIZZUTO’S  FOR RESTAURANT WEEK FROM SUNDAY, SEPT. 29TH THRU SATURDAY, OCT. 12TH  VIEW MENU

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FOLLOW US ON FACEBOOK FOR OUR UPCOMING EVENTS! 

 

New Happy Hour in Westport

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.

For our full Happy Hour Menu please click here.

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GOING INTO FALL AND WINTER WE ARE PLANNING LOTS OF SPECIAL PROMOTIONS AND EVENTS!!!  SO FOLLOW US ON FACEBOOK ! 

Rizzuto’s Serves It Up Hot At “The Taste In Simsbury”

The 5th Annual “A Taste In Simsbury” took place Thursday, August 29th at The Riverview and was a hugh success! When you attend an event like A Taste in Simsbury, it really isn’t to stuff yourself. You do it to get a sampling of the awesome offerings from various restaurants right in your own backyard, and we at Rizzuto’s of West Hartford CT was there to offer samples of some of our delicious small plates.

We look forward to participating next year as it was a great event and lots of fun!  Here are some photos we would like to share of our team at work!

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WE LOOK FORWARD TO SEEING YOU AT ANY ONE OF OUR FOUR LOCATION IN BETHEL, WEST HARTFORD, WESTPORT OR STAMFORD CT!

GOING INTO FALL AND WINTER WE ARE PLANNING LOTS OF SPECIAL PROMOTIONS AND EVENTS!!!  SO FOLLOW US ON FACEBOOK FOR ALL OUR EVENTS OR GO TO OUR WEBSITE.

 

 

 

 

 

 

 

Cold Summer Seafood Salad at Rizzuto’s

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!

photos-blog-rizzRizzuto’s Summer Seafood Marinade

2lbs. Mussels, washed
24 Little Neck Clams, washed
1lb. Shrimp, 16/20 count
3 Lemons
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

Directions
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!

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WE WOULD LOVE TO HEAR FROM YOU AND TELL US WHAT YOU THINK!

 

Summertime at Rizzuto’s

Looking for a spot to eat and drink outside in Connecticut?

Rizzuto’s Restaurant & Bar with locations in Stamford, Bethel, Westport and West Hartford, CT offers outside dining and cocktail hour all summer long!  Rizzuto’s has a great happy hour with cocktail & drink specials and a Aperitivo Antipasto Bar available to everyone Monday thru Friday from 4pm to 7pm.

NEWS FOR WEST HARTFORD: Rizzuto’s is gearing up for a Tuscan Wine Dinner – Al Fresco on the Patio for just $65.00 per person on August 16th at 6:30 pm, for more information on this event click here.  Reservations can be made by calling 860.232.5000.

Here is a sampling of some of our cocktails we are serving at Rizzuto’s West Hartford and all of our other locations as well.

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FOLLOW US ON FACEBOOK FOR ALL OUR EVENTS OR GO TO OUR WEBSITE.

 See you on the patio!!

 

Rizzuto’s announces new management

LogoRizzuto’s is pleased to announce that Charlie Gilhuly has been promoted to General Manager at our Stamford location and Chris Barrientos has been appointed to General Manger at our Westport location.

Chris has been with Rizzuto’s for 3 years, he started as a server in Westport, then got promoted Assistant General Manager, from there he was appointed to General Manager in Stamford in the fall of 2011. And we are pleased to have him back in Westport as General Manager. Chris has been in the restaurant business since he was a kid working at his family’s restaurant in Texas. He believes a good manager wears many hats during the course of the day and to be successful you must plan ahead and communicate expectations to staff.  Being able to deliver a consistent product on a daily basis is the best thing about this business.  Knowing that guests come in to your establishment because they expect quality on both food and service is a great feeling. Chris holds a Bachelors in Hospitality MGMT from the University of North Texas.

Charlie has been with Rizzuto’s for just over a year and in that time has demonstrated a high level of professionalism and commitment to our guests and staff alike. Charlie says “Rizzuto’s is the type of restaurant which has something for everyone. It’s all about the people. We love our guests and we have the best employees in the business.” Before joining Rizzuto’s Charlie worked at Rosie’s in New Canaan and The Pine Social.

CONGRATULATIONS!

 

CHECK OUT OUR WEBSITE FOR OUR PROMOTIONS AND UPDATES RIZZUTOS.COM

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Tips on buying Fish

Knowing how to buy fresh fish or seafood can make or break that dinner your going serve tonight!  Unless you caught the fish yourself, you really have no way of knowing exactly how fresh it is.  But buying fresh fish and knowing “what kind of fish you want” is easy if you know what to look for.

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First of all did you know that there are two broad categories with fish?

Lean fish: include mild-tasting sole, flounder, snapper, cod, halibut, and haddock.

Oily fish: have more intense flavor, higher levels of heart-healthy omega fatty acids, these include bluefish, mackerel, salmon, swordfish, and tuna.

Here are some tips when your buying fish:

In a whole fish, the eyes should be bright and clear. The gills of fresh fish are deep red, not brownish. The skin should be firm, clear, and bright with no trace of slime.

Fish that’s fresh from the ocean smells like the ocean — briny, fresh, and mild. If it smells sour or has a strong “fishy” odor, your shopping in the wrong place.

If possible, get fresh-cut fillets from whole fish. Purchase precut fillets only if they’re displayed on a bed of ice, not sealed under plastic, which can trap bacteria and foul odors. Fillets should look moist and lie flat, with no curling at the edges.

Lastly, discounts are not always a bargain: You can be sure that the $2.99lb filet of soul is probably last week’s unsold $7.99lb piece of filet of soul.

We at Rizzuto’s purchase our fish DAILY and our team works hard to offer the freshest and safest seafood products to your table.

http://www.rizzutos.com