Tuttobene: Our Favorite New Spot for Italian and Happy Hour in Fairfield, CT!

 

Dean Cannone has brought Fairfield, Connecticut one of it’s finest Italian dining experiences. The pasta is handmade fresh daily and all dishes are cooked to order with the freshest ingredients. There is nothing frozen besides the Gelato which is actually flown in from Italy. We enjoyed the relaxed, elegant atmosphere and decor, and found everything to our liking on two separate occasions–one for a great dinner with friends, and the other for a lovely and popular happy hour at the bar! David Cohade put together the creative cocktail menu, which features his award winning, one of a kind drink recipes. Highlights are the Sacchetti (stuffed pasta purses), fresh seafood, and the clams and mussels are among the freshest and best anywhere!

Tuttobene’s executive chef, Ole Knudsen has an impressive pedigree . Chef Ole has cooked for former President Clinton, United States Senators and Congressmen in his decorated career. He previously worked as General Manager and Executive Chef at several Connecticut restaurants, as well as Chef at The Ritz-Carlton New York Central Park, Loews Miami Beach Hotel, Ritz Carlton in Amelia Island, Florida and ran a catering company outside of Boston. Ole is a graduate of Johnson & Wales University in Providence, Rhode Island.

Features from the menu include:
MISTA DI CAMPO
mixed green with cherry tomatoes and balsamic vinaigrette
10
CAESAR SALAD
baby romaine lettuce, croutons and caesar dressing
10
GRILLED PEAR SALAD
gorgonzola, red onion, mixed greens, tomatoes, lemon vinaigrette with pomegranate glaze
12
CAPRESE
buffalo mozzarella, tomatoes, basil and balsamic reduction
14
ADD TO ANY SALAD
Chicken6
Shrimp9
Salmon9
PASTA
PENNE VODKA
bacon, onion in a creamy pink tomato vodka sauce
18
GNOCCHI
house made potato gnocchi with marinara sauce topped with buffalo mozzarella
18
FETTUCCINE BOLOGNESE
slow cooked pork and beef in tomato cream sauce topped with ricotta cheese
18
SACCHETTONI PURSE
filled with asiago, romano, parmigiana and ricotta in alfredo sauce
20
AGNELOTTI WILD MUSHROOM
shitaki, portabello. porcini, crimini, truffle oil, and cognac pink sauce
20
PESCE
SOLE LEMON SAUCE
pan seared sole with capers, lemons served with julianne vegetable and potatoes
26
SALMON ALL’ARANCIO
pan seared salmon topped with orange marmalade and almonds, served with asparagus
26
SHRIMP FRA DIAVOLO
sauteed shrimp with fresh garlic in a spicy marinara sauce over linguini
24
LINGUINI PESCATORE
sauteed jumbo shrimp, clams and calamari in light marinara sauce over fresh made linguini
26
POLLO
CHICKEN TRIO MUSHROOMS
sauteed chicken trio mushroom in a cream sauce, parmigiano and mozzarella served with sauteed julienne vegetables
22
CHICKEN SCARPERIELLO
boneless breast chicken, white wine, sausage, hot cherry peppers and garlic potatoes
22
GRILLED CHICKEN
marinaded chicken breast with garlic and fresh herbs, served with sauteed julienne vegetables
22
PRIMI
CROSTINI
topped with fresh tomatoes, red onions and tuscani beans
10
ESCAROLE & BEANS
sauteed escarole. garlic toscani beans and a touch of sauce
10
ASPARAGUS BARON
asparagus wrapped with bacon served with crostini, balsamic reduction
12
EGGPLANT ROLLATINI
ricotta, spinach, mozzarella and parmigiano served with light marinara
12
ZUPPE DI MUSSELS
p.e.i. mussels sauteed with fresh garlic, marinara or white sauce
12
FRIED CALAMARI
golden brown calamari with a splash of spicy sauce
12
SPICY CALAMARI
sauteed with garlic, cherry peppers and a touch marinara
14
CLAMS
stuffed seafood clams topped with a touch of vodka sauce
14
SHRIMP COCKTAIL
jumbo shrimp with house made cocktail sauce
16
CARNE
VEAL PARMIGIANA
breaded veal cutlet topped with mozzarella served with penne pasta
24
VEAL TRIO
sauteed top round veal with trip mushrooms served with a demi glaze sauce, served with julianne vegetables
24
VEAL SALTIMBOCCA
sauteed top round veal with proscuitto fontina cheese demi glaze sauce, served with julianne vegetables
24
80Z FILET MIGNON
topped with wild mushrooms cognac demi glaze sauce served with potatoes and vegetables (plain grilled available)
36
16OZ GRILLED RIBEYE
topped with cognac cream sauce with grilled vegetables (plain grilled available)
34
RISOTTO DEL GIORNO
TRADITIONAL RISOTTO
Chicken20
Shrimp24
Salmon24

 

Tuttobene has been awarded the Fred Bollaci Enterprises Golden Palate Certificate of Excellence, and is recognized for having the very best in quality, authentic Italian cuisine, great service, and wonderful, warm hospitality! There are also numerous “healthy gourmet” items available to enjoy! Please tell the folks at Tuttobene that Fred Bollaci sent you, and buon’ appetito!

 

Tuttobene
238 Post Rd.
Fairfield, CT 06824
203.292.6885

 

About Fred Bollaci

I'm CEO and President of Fred Bollaci Enterprises. I lost more than 100 pounds while living "La Dolce Vita" and I'm now known as "The Healthy Gourmet." Sample the good life with me through fitness, fine food, and good wine. Meet chefs who cater to a healthy gourmet lifestyle through my Golden Palate blog.
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