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 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!
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.
See you on the patio!!
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.
CHECK OUT OUR WEBSITE FOR OUR PROMOTIONS AND UPDATES RIZZUTOS.COM
Enjoy the traditional tastes of summer with Rizzuto’s Popular Lobster Bake Feast
Starting June 25th Rizzuto’s will be serving up the best Lobster Bake in town!!!
Rizzuto’s will be serving
• New England styled lobster
• Rhode Island mussels
• steamed clams corn on the cob
• grilled Andouille sausage
• baby red potatoes for just $29 per person.
AND DON’T FORGET ABOUT OUR NEW ORGANIC AND ALL NATURAL MARGARITAS OR LEMONADES!
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.