Award-winning Executive Chef, Luke Venner and his talented team are producing outstanding dishes for elm restaurant in New Canaan, Connecticut.
The elegant restaurant now has a casual neighborhood vibe, which compliments the versatile menu and showcases the restaurant’s many attributes. You can have that inexpensive first-class bar snack with a cold beer at the bar, book a booth for family brunch, or for the more serious foodie - sit at the Chef’s Table or counter with sharing plates and watch the bustling kitchen at work.
Luke has spent the summer shaping the menu, getting to know the local farms and building up his culinary crew.
Skilled young Pastry Chef, Kara Koehmstedt is the latest edition to the team at elm by way of NYC where she was the opening pastry sous chef of Enrique Olvera’s highly acclaimed progressive Mexican concept Cosme. During her time there, the restaurant was awarded three stars from the New York Times and received a James Beard Nomination for best new restaurant. Her sublime fall desserts include: Pumpkin Cheesecake with speculoos crumble and formage blanc mousse, as well as a Boozy Sundae with brown sugar, bourbon ice cream, chocolate, caramel and pecans.
Luke recently attended the Greenwich Wine and Food Festival where he was honored as Most Innovative Chef, and in October he will be appearing at the New York City Wine & Food Festival Grand Tasting Event.
Hailing from a farming background Luke says: “During the growing season around 70% of all produce comes from local farms within the tri-state area or mass. Of that number around 40% comes directly to us from CT farms. I have been working closely with local Simpaug Farm to utilize as much product as possible and preserve the bounty of the summer. That way we can continue to keep CT produce on our menu all winter long. Other farms we support are: Millstone Farm, Holbrook Farm, Blue Moon Acres, Eckerton Hill Farms and PA 7 X Ranch.”
Monday - Friday for lunch (11:30am - 2:30pm)
Tuesday - Thursday for dinner (5:30 - 9:30pm) until 10pm Friday & Saturday.
Brunch Saturday & Sunday (11am - 2:30pm)