Community Table – Washington, Connecticut

Community Table Website

223 Litchfield Turnpike
Washington, CT 06777
860.868.9354

We enjoyed our short stay in CT. What made it a particularly fantastic trip was our dinner at Community Table!  We did our research about the best restaurants in the area and knew we had to go. Joel, the chef has quite the pedigree. He worked at Gramercy Tavern and recently came back from Noma where he worked for a few months. Knowing all this we were sold.

The restaurant itself is modern, bright and cozy. The space seems to be somewhat inspired by the sophisticated design Joel took in while staying in Copenhagen.

The menu is well curated and obviously derived from the local/seasonal ingredients that are bountiful in this agricultural area. It was hard to decide on what to order. Every dishes description sounded delicious and intriguing. In the end we decided upon mixed greens and Fluke Crudo for Appetizers and the suckling pig and Lamb for entrée.

The green salad was beautiful and colorfully decorated with radish and flowers, we felt good knowing we were consuming something healthy that night. The Crudo was incredible and surprised us with its sophisticated flavor palate. It was composed with the following ingredients Ginger fennel citrus, baby Kale, white currant granita. The garnish of flavored shaved ice brightened the dish and made it unlike any crudo we have had.

The entrees were equally as memorable. Jose is from Spain, where they make a bad ass crispy suckling pig. We have indulged in the famous suckling pig in Segovia and we have to say this was just as good!! These pork compliments don’t flow freely from Jose’s mouth so trust me it was beyond tasty and crispy! What made this Suckling pig dish so different was the combination of Goosberries, honey glazed turnips topped with smoked jus. YUM!

My Lamb Tagine was fresh and bright and full of unique flavors all which complimented each other in such interesting ways. It was great to see such an array of flavor profiles all on one menu. He is obviously a versatile and experienced chef with lots of ambition.

Last but not least…the Honey Pana Cotta with Thyme sugar, black current and Japanese knot weed topped with pecan shortbread crumble! There are no words to explain how incredible this plate of creamy crunchy goodness was! Just look at the picture.

Oh I forgot to mention you can bring your own wine to be corked for a measly 8 bucks. Not bad!

This restaurant is worth the drive!! There is no doubt we will be going back… Perhaps this summer on our way to Maine. Thanks Joel for a Fantastic Meal!!

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