baileys backyard
19of 25 Prime skirt steak, with crispy portobello mushroom fries, garlic aioli, pearl onion, goat cheese creamed spinach and balsamic-truffle reduction.KVON PHOTOGRAPHYShow MoreShow Less
21of 25 Prime skirt steak, with crispy portobello mushroom fries, garlic aioli, pearl onion, goat cheese creamed spinach and balsamic-truffle reduction.KVON PHOTOGRAPHYShow MoreShow Less
Made from a classic Southern recipe Executive Chef Forrest Pasternack’s grandmother taught him, it’s served with a side of molasses and melted butter for dipping or drizzling over the bread — Pasternack’s preferred method. These hearty pieces of cornbread are brought to each table at the start of the meal and are worlds better than the bread served at most restaurants. They serve as the introduction to a wholesome and sophisticated evening of dining at Bailey’s Backyard, an American restaurant that has been open since 1999 and dedicated to farm-to-table cuisine since 2013.
Review: Bailey's Backyard In Ridgefield Restaurant Offers Farm Fresh Local Cuisine
Beyond the food itself, Bailey’s Backyard features a solid wine and beer list and some well-crafted original cocktails. I enjoyed both the White Mary (a twist on the classic Bloody Mary served without tomato juice and featuring cucumber vodka, vermouth, lemon, cilantro, fresh cucumber and celery) and the My Name is Earl (made with Woodford bourbon, elderflower, amaro cherries and orange bitters).
The staff is attentive and was helpful answering many questions about the menu and cocktail list. Pasternack spends a good deal of time in the dining room sharing tidbits about the various dishes and talking food in general with patrons. I overheard him offering guests at the adjoining table tips on where to get Mexican food nearby.
For dessert I ordered the cranberry posset jar, which had a burst of sourness that was a bit too tart for my taste but would be perfect for cranberry lovers. My table also shared an order of apple hand pies. These hot pockets filled with sugar-glazed apples had a deep-fried dough flavor, and, like the cornbread that began the meal, were hearty and full of flavor, the perfect punctuation point to an enjoyable evening.
Bay Street Jewelers
Ambiance Laid back, while the quality of service, food and price is more what you’d expect at a fancier establishment. The space was formerly a coffeehouse, and two separate dining areas are on the smaller side. Though guests are seated close to one another, sound-absorption material on the ceiling works wonders and you can actually converse with your dining companions without straining your voice, as is necessary in too many restaurants today.
Service Friendly and efficient. The team is clearly well coached. Questions were answered in a helpful way, and when we lingered after our meal to talk for a few minutes, we were not rushed even though the restaurant was crowded. Pasternack also stopped by our table to discuss several dishes, a nice personal touch (he was unaware our visit was for this review and that I write for the magazine).
Food New American cuisine for Bailey’s means fresh, local ingredients are incorporated in a variety of ways using various global influences to great effect.
Red Barrel Studio® Bailey Kye Oval 6
Price Starters/appetizers: $9-$19 (foie gras $19, cheeseburger dumplings $9, brisket ramen $16); entrées: $26-$38 (duck breast $32, skirt steak $31, tandoori seafood stew $38); dessert: $9.
You can subscribe to Connecticut Magazine here, or find the current issue on sale here. Sign up for our newsletter to get our latest and greatest content delivered right to your inbox. Have a question or comment? Email editor@connecticutmag.com. And follow us on Facebook and Instagram @connecticutmagazine and Twitter @connecticutmag
Beyond the food itself, Bailey’s Backyard features a solid wine and beer list and some well-crafted original cocktails. I enjoyed both the White Mary (a twist on the classic Bloody Mary served without tomato juice and featuring cucumber vodka, vermouth, lemon, cilantro, fresh cucumber and celery) and the My Name is Earl (made with Woodford bourbon, elderflower, amaro cherries and orange bitters).
The staff is attentive and was helpful answering many questions about the menu and cocktail list. Pasternack spends a good deal of time in the dining room sharing tidbits about the various dishes and talking food in general with patrons. I overheard him offering guests at the adjoining table tips on where to get Mexican food nearby.
For dessert I ordered the cranberry posset jar, which had a burst of sourness that was a bit too tart for my taste but would be perfect for cranberry lovers. My table also shared an order of apple hand pies. These hot pockets filled with sugar-glazed apples had a deep-fried dough flavor, and, like the cornbread that began the meal, were hearty and full of flavor, the perfect punctuation point to an enjoyable evening.
Bay Street Jewelers
Ambiance Laid back, while the quality of service, food and price is more what you’d expect at a fancier establishment. The space was formerly a coffeehouse, and two separate dining areas are on the smaller side. Though guests are seated close to one another, sound-absorption material on the ceiling works wonders and you can actually converse with your dining companions without straining your voice, as is necessary in too many restaurants today.
Service Friendly and efficient. The team is clearly well coached. Questions were answered in a helpful way, and when we lingered after our meal to talk for a few minutes, we were not rushed even though the restaurant was crowded. Pasternack also stopped by our table to discuss several dishes, a nice personal touch (he was unaware our visit was for this review and that I write for the magazine).
Food New American cuisine for Bailey’s means fresh, local ingredients are incorporated in a variety of ways using various global influences to great effect.
Red Barrel Studio® Bailey Kye Oval 6
Price Starters/appetizers: $9-$19 (foie gras $19, cheeseburger dumplings $9, brisket ramen $16); entrées: $26-$38 (duck breast $32, skirt steak $31, tandoori seafood stew $38); dessert: $9.
You can subscribe to Connecticut Magazine here, or find the current issue on sale here. Sign up for our newsletter to get our latest and greatest content delivered right to your inbox. Have a question or comment? Email editor@connecticutmag.com. And follow us on Facebook and Instagram @connecticutmagazine and Twitter @connecticutmag
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