bailey's backyard

it’s been a year since sal bagliavio andexecutivechef forrest pasternack worked together tirelessly to give bailey’s backyard a new vibe, a new focus on local food, and a new soul. when we went for a pre-opening dinner back in april 2013, we were excited to see what chef pasternack was up to since he left morello bistro in greenwich, where we first met him. our experience was amazing and we came back lots of times...

when we talked with forrest pasternack (formerexecutivechef of morello bistro in greenwich) a few weeks ago, we couldn’t help but get excited about what he and owner sal bagliavio had planned for the reopening of bailey’s backyard. a farm-to-table restaurant that would live up to its name, built from the ground, the farm, and garden up.

when sal and forrest invite you to a summer tasting menu, you say yes first and ask questions later. that would be sal bagliavio, owner of bailey’s backyard in ridgefield, and forrest pasternack, the restaurant’sexecutivechef. the two have been the creative force behind the restaurant’s new american menu since its reinvention just two years ago.

bailey’s backyard opened in 1999, the brainchild of chef sal bagliavio, who oversaw the kitchen for fourteen years. wanting to spend more time with his family he hiredexecutivechef forrest pasternack in early 2013 to develop a farm-to-table menu, focused on locally produced ingredients.

bailey’s backyard, located at 23 bailey avenue in ridgefield, ct, was recently re-launched as a true american farm to table restaurant.executivechef forrest pasternack takes pride in offering fresh meats and produce from local farms that are as committed to their art of producing high grade products as he is of cooking. bailey’s stated: “we will be continually sourcing from area farms, with a commitment to sustainable and green practices, in order to fulfill our goal of being truly farm to table.” bailey’s backyard offers new american cuisine using the freshest possible ingredients marrying classical and modern cooking techniques, including modern molecular gastronomy. bailey’s has weekly chef tasting menus. they are open for lunch, tuesday through sunday, 11:30 am to 3:00 pm; dinner, tuesday to thursday, 5:00 pm to 9:30 pm, friday and saturday, 5:00 pm to 10:00 pm, and sunday, 5:00 pm to 9:00 pm; and brunch, saturday and sunday, 11:30 am to 3:00 pm. we were invited to bailey’s backy

bailey’s backyard has been a thirteen year veteran of the ridgefield dining scene. owner sal bagliavio recently re-opened the beloved restaurant with a farm-to-table mission, a completely renovated space and a new and talented team in the kitchen led byexecutivechef forrest pasternack. why the shift? "it was time for a change," said sal bagliavio.  "anyone can go out to eat, anywhere these days, i want to offer our guest a true dining experience based on organic, local ingredients." the spring menu at the soft opening gave a promising peek at the seasonal creativity to come.

elevating local ingredients.  that was the recurring theme to a recent talk we had with forrest pasternack,executivechef at bailey’s backyard in ridgefield.  we talked about forrest’s amazing cooking a few months ago when he wasexecutivechef at morello bistro in greenwich, but he’s moved onto greener pastures…literally...