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Here’s what we love. Chef Lewis’s food can be thoughtful without going into the realm of pretentious. Take his dish of Flying Pig Farms porchetta and testa di maiale with “five lilies,” or five ingredients from the allium (onion) family. … read more»

The menu at Elm is always changing, always evolving, and although there are many tempting à la carte offerings the best way to get to know Chef Brian Lewis’ culinary vision is to experience the Chef’s Tasting Menu described as … read more»

Chef Brian Lewis graciously shares his inspired recipe for English Pea Sacchetti – pea shoots, lemon brown butter, parmigianio reggiano, delectable housemade filled pasta to tempt your palate into making a trip to Elm restaurant. read more»

Food and Wine Magazine is honoring one of Fairfield County’s own with the nomination of elm Restaurant’s Caryn Stabinsky as Best Pastry Chef – East Region. The magazine called Chef Stabinsky’s Carrot cake with walnut brittle and caramel ice cream … read more»

Elm Restaurant celebrated its first birthday on the first day of Spring, March 20th. Within one year of being in business, the modern American restaurant has earned many accolades including the title of “Best New Restaurant” by Connecticut and Esquire … read more»

This year, Lewis cemented his status as one of the best chefs not working in a major city, or any city, taking his talents to New Canaan, Connecticut, sixty-seven minutes from Manhattan by train, cooking for people who work in … read more»

Citing its collection of nearly 90 architect-designed mid-century modern homes, among them Philip Johnson’s famous Glass House, the state’stourism board is touting New Canaan, CT, as the main destination for trueMad Men aficionados. In addition to the mid-century homes, you’ll find elm Restaurant, … read more»

Chef Brian Lewis is doing his thing, his way — creating dishes that “slide, slip, crunch, awaken or calm you.” His menus are like music. He composes moments, three to four bites (notes) at a time.  read more» 

Chef Brian Lewis’s passion and knowledge was evident from the moment we entered.  Lewis has an impressive pedigree.  He trained at the CIA, and has been cooking since he was 13.  Lewis executes a wide range of cuisine with skill … read more»

We look forward to welcoming you for brunch Sundays 11:00 – 2:30