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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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.

 

 

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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Lobster Bake At Rizzuto’s Restaurant & Bar Every Tuesday!

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!!!

ARTWORK RIZZ

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 4th Annual Mille Ferrari At Rizzuto’s in Westport

FINAL POSTER copyRizzuto’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 TVsRace 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.

So…Who Is Bill Rizzuto?

 

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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. 

Spring is in the air!

FlowersWith Spring and Summer in the air, we at Rizzuto’s have lots of new promotions and specials blooming!

In West Hartford we will be supporting Mother’s Against Drunk Driving, so come on up and enjoy the night with us on April 11th.  for more information click here

On April 15th we will be having our tax break lunch! All lunches only $10.40!!  for more information click here

On May 2nd Rizzuto’s will be at the “Annual Taste of Westport” hosted by the Westport Inn and organized by CLASP Homes.  for more information on this event click here.

And who could forget Mother’s Day?  Not Rizzuto’s!  Come and enjoy Mother’s Day on May 12th! We have a great brunch lined up. Click here and see what we have cooking in the kitchen!

And once again Rizzuto’s Restaurant has teamed up with The Ferrari Club of America and FIAT of Larchmont for a day-long event filled with Italian food, wine, and cars. KEEP YOU POSTED ON THIS!

We look forward to seeing all our friends at these events and we will be opening up our “new” patio in our Westport location!   Rizzuto’s loves Spring!!!!!

The Benefits of Garlic

689-05611626Garlic is known for being a health booster, but we also know Garlic gets a bad rap. All you need to do is mention the phrase ‘garlic breath’ and someone’s bound to run in the other direction.  Yet, while its reputation for creating sulfurous breath strong enough to knock someone off their feet, Garlic is one of the most valuable and versatile foods on the planet.

Here are just a few benefits we at Rizzuto’s think is worth talking about.

Studies show that less than one clove a day may cut prostate-cancer risk in half, and other research links garlic to a lowered incidence of stomach, colon and possibly breast cancers.

Garlic also acts as a good cold medication, decongestant and expectorant. It is a surprisingly good source of vitamins C, B6 and the minerals selenium and manganese all of which have long been associated with immune system boosting as well as other benefits.

Also, because Allicin is the most potent substance found in garlic and this has been shown to not only lower blood pressure insulin and triglyceride levels in laboratory animals fed a sugar rich diet, but also to prevent weight gain.

 

Other benefits of Garlic include:

  • Detoxification
  • Boosting the immune system
  • Infections
  • Inflammation
  • Heart Health
  • Toothache
  • Repel mosquitoes
  • Warts
  • Earache
  • Cough
  • Sore throat
  • Stuffy nose or nasal congestion

Here is a quick tip for anyone cooking with Garlic. You don’t want to  cook garlic immediately after crushing or chopping it, but to maximize the health benefits, you should crush the garlic at room temperature and allow it to sit for about 15 minutes. That triggers an enzyme reaction that boosts the healthy compounds in garlic.

EAT YOUR GARLIC IT’S GOOD FOR YOU, AND IF YOU AND YOUR SIGNIFICANT OTHER ENJOY GARLIC TOGETHER NO NEED TO WORRY ABOUT GARLIC BREATH!