Chef Brian Lewis’ restaurant, The Cottage, located on Post Road East in Westport, Connecticut, is attractive, inviting, and welcoming, with a menu designed to take your palate on a delectable culinary journey without the need for a passport. Chef Brian Lewis is a proponent of using local ingredients from the Westport Farmers’ Market. The restaurant also has a well-curated cocktail menu, an interesting selection of wine, sake, beer, fortified and sweet wine, and creative non-alcohol drinks designed to appeal to diverse palates.
Chef Brian Lewis
We had dinner at The Cottage on Thursday, June 25, 2026, when the restaurant, the bar, and outdoor dining deck were bustling with patrons out to enjoy a wonderful meal and a beautiful summer night. The menu at The Cottage is inspired, creative, and designed to entice and enhance your appreciation that begins with the presentation, where the types of plates used and plating are an important aspect of the overall experience.
Pickled Copps Island Oyster
We began with two glasses of Charles De Casanove Champagne, Brut, France to pair with the first taste on our culinary journey, a Pickled Copps Island Oyster. This dish was a gorgeous mélange of colors, textures, and flavors, presented in a pottery oyster “shell” plate, designed to be picked up, and “slurped” to enjoy the oyster in one luscious swallow. Presented with Tomato Tosazu, Tomato Seed Vinaigrette, and Horseradish Crema, we could happily have feasted on the oysters all night, however the menu is such that we wanted to explore and experience more.
Brooklyn Cocktail
Mezcalroni Cocktail
We continued with two of their tasty cocktails, the Brooklyn made with Bourbon, Montenegro, China China, and Rhubarb Bitters, and the Mezcalroni made with Mezcal, Bitter Bianco, and Lillet Blanc. Well-crafted, balanced, and delicious, the cocktails were the perfect way to ease into the end of a Thursday.
Ceviche Local Fluke
Our next stop on our culinary exploration was the Ceviche of local fluke, with Coconut Leche De Tigre, Pickled Onion, Aji Amarillo, and Delfino Cilantro. Once again plating contributed to the overall experience with the fluke presented in a pottery fish plate. The ceviche was fresh, elegant, and sophisticated, with a delicious clean finish.
Potato Crispy Osetra Caviar
We love caviar, and the Potato Crispy & Osetra Caviar was a revelation of flavors and delectable textures. True to its name, the Potato Crispy was square cut thin layers of potatoes gorgeously golden and crispy, and topped with caviar made for a decadent bite of pleasure. This is the type of bite that if you were at home you would want to enjoy each crispy layer separately, deconstructing it for maximum appeal.
Strawberry, RIcotta Bruschetta
Strawberries are the hallmark of summer, and the Strawberry & Ricotta Bruschetta made with strawberries from the Westport Farmers’ Market was another luscious creation presented on grilled Rosemary Potato Bread, with Wildflower Honey, really good olive oil, and garnished with edible pansy petals and fresh herbs. This was as delicious as it was pretty and the essence of summer.
Umami Tomat Heart
Our culinary journey continued with Umami Tomato Hearts, with yuzu Sesame Ponzu, Parmesan Gomasio, Shiso, and Basil, which were center cut, large red and orange tomatoes, garnished with herbs and edible flowers. The sauce enhanced the flavors of the tomatoes, while the sesame added crunch and texture to another outstanding item on the delicious menu.
Grilled Smashed Potataoes with Guanciale
The next stop on the menu was the Garlic Smashed Potatoes with Guanciale, Smoked Paprika Caramel and Pickled Ramp Chimichurri. Chef Brian’s presentations are works of culinary art, artistically presented that draw the eye, however it is his deft use of sauce that really elevated this dish.
English Pea Sachetti
We continued with the English Pea Sachetti, which was delicate and tender filled pasta, dressed in Brown Butter, Sage Breadcrumbs, Robiola Fonduta, and Parmigiano Reggiano. This was another palate pleaser and a wow of a flavorful dish.
Monkfish Roasted in Black Cod Oil
The last savory taste on our culinary journey was the Monkfish Roasted in Black Cod Oil, with Eggplant Aioli, Tomato & Black Garlic Molasses, and Gremolata. The monk fish was bone-in served like osso buco, in a rich and delicious sauce that enhanced and complemented the fish.
Bonfire
While you will be tempted to experience everything on the savory menu, you will not want to miss experiencing the creative desserts. We opted for the Bonfire, made with Graham Cracker Crumble, Fior de Latte, Hot Chocolate, and Toasted Marshmallow, which was like eating a very elegant, S’mores. Also fabulous was the Hot Fudge & Peanut Butter Sundae with Warm Peanut Butter Mousse, and Brown Butter Almonds.
Hot Fudge Peanut Butter Sundae
Paired with an after-dinner drink of Santa Teresa 1796, Triple-Aged Solera Rum from Venezuela, followed by espressos, it was a perfect finish to a storybook tale of exquisite dining at The Cottage in Westport, Connecticut. When you need to take your palate on a culinary journey, The Cottage will be the perfect destination.
Talented, creative, and inspired, Chef Brian Lewis is the “real deal” who became interested in cooking at the age of 13 when a sports injury turned his focus from the field to the kitchen. A graduate of the prestigious Culinary Institute of America in Hyde Park, New York, he honed his craft at top restaurants before creating Full House Hospitality in 2015.
In addition to The Cottage Westport, he is also the owner of The Cottage in Greenwich, and two Japanese-inspired restaurants, OKO in Westport, and OKO in Rye, New York. He was a James Beard Semi-Finalist in 2018 and 2022 and a Nominee in 2025. Having eaten at The Cottage Westport when it first opened in 2015, throughout the years, and again in June 2026, as well dined at The Cottage in Greenwich, and OKO in Westport, Che Brian Lewis continues to enchant, delight, and surprise us each time with his creative menus and presentations.
Until next time, Bon Appetit!
The Cottage Hours: Dinner: Monday through Friday from 5:30 pm to close, Saturday, and Sunday from 5:00 pm to close. Lunch: Wednesday through Friday from 11:30 am until 2:30 pm. Brunch: Saturday and Sunday from 11:30 am until 2:30 pm.
To make reservations at The Cottage, please visit the website: https://www.thecottage.kitchen/ or call them at +1-203-557-3701.
The Cottage
256 Post Road
Westport, Connecticut 06880
United States
Telephone: +1-203-557-3701
Website: https://www.thecottage.kitchen/
Instagram: www.Instagram.com/thecottagect @thecottagect
Facebook: www.facebook.com/thecottagect
The Cottage Greenwich
49 Greenwich Avenue
Greenwich, Connecticut 06831
Telephone: +1-203-769-1220
Website: https://www.thecottage.kitchen/greenwich
Facebook: https://www.facebook.com/thecottagect
Instagram: https://www.instagram.com/thecottagect @thecottagect
OKO Westport
6 Wilton Road
Westport, Connecticut 06880
Telephone: +1-203-557-8404
Website: https://www.instagram.com/thecottagect
Facebook: https://www.facebook.com/OKOKitchen/
Instagram: https://www.instagram.com/okotable @okotable
The Cottage Greenwich
49 Greenwich Avenue
Greenwich, Connecticut 06831
Telephone: +1203-769-1220
Website: https://www.thecottage.kitchen/greenwich
Facebook: https://www.facebook.com/thecottagect
Instagram: https://www.instagram.com/thecottagect @thecottagect
OKO Rye
29 Purchase Street
Rye, New York 10580
Telephone: +1-914-481-8660
Website: https://okokitchen.com/rye
Facebook: https://www.facebook.com/OKOKitchen/
Instagram: https://www.instagram.com/okotable @okotable
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