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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Feast of the Seven Fishes

 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!  

RIZZ-FISH 

Antipasti
Mussels Oreganata  $10.95
Cozze Oreganate
Grilled Polenta with Salt Cod, Tomato and Caper Ragu  $11.95
Polenta Crostini con Baccala

Insalata
Grilled Seafood Salad, with Calamari, Shrimp, Cherry Stone Clams, Octopus  $12.95

Insalata di Frutti di Mare alla Griglia

Primi
Lobster & Shrimp Ravioli, with Tomato and Tarragon Cream Sauce  $23.95
Ravioli con Aragosta e Gamberi
Spicy Fettuccine with Scallops, Cherry Tomato and Arugula  $25.96
Capesante Arrabbiata

 

Secondi
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

 

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!!!!!

R.williams

 

 

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

 

 

 

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.

Food shots

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

Summer into Fall on the Patio at Rizzuto’s

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.

Couple-on-Patio copyRizzuto’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!

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!

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

 

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.

fish

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