This sophisticated take on turkey breast is well-suited to intimate Thanksgiving celebrations that don't require a whole bird. The recipe comes from chef Bill Taibe, owner of LeFarm.Also try:Cider-Braised Turkey Legs
These and a few more unprintable phrases are what I’ve heard from chefs and restaurant owners when I’ve asked them to describe their experiences since March.
Bill Taibe is a chef who is constantly creating. This is why, in the midst of a pandemic, as many restaurants closed their doors, Taibe and his executive chef, Anthony Kostelis, were in the kitchen recipe testing and preparing to launch a new Mexican concept in Downtown Westport.
Dialing up the Flavor Volume on Casual Comfort: Chef Bill Taibe has another Westport Hit with Jesup Hall
Summoning the cosmopolitan comparison isn’t ridiculous in the context of Chef Bill Taibe’s latest Westport venture, Jesup Hall, located on the main floor of the former town hall on Main Street, across from one edge of the new Bedford Square multi-use development.
Jesup Hall in Westport seems poised for success.
It is owned by Bill Taibe, one of Connecticut’s most celebrated chefs and owner of Westport’s Kawa Ni, The Whelk and Le Farm, a critically acclaimed farm-to-table restaurant that closed in 2015
One of Connecticut's most highly anticipated restaurant openings is nearing go time in downtown Westport. Bill Taibe and the team from Kawa Ni and The Whelk will open the doors to a new concept next week, Jesup Hall, located in Westport's old Town Hall.
Noted restaurateur Bill Taibe is in the process of opening a new restaurant in Westport. Just don’t expect him to provide details about the menu – or even the new eatery’s name.
Bill Taibe is passionate about Westport. Its vibe. Its verve. And its role as a culinary capital. Few would dispute that he is partially responsible for that vibrancy.
Chef Bill Taibe’s Le Farm is considered one of Connecticut’s treats, as restaurants go, very farm-to-table, the food very well prepared. But chefs get itchy, and Taibe has decided to scratch that itch with a twist on Japanese tavern food.
Great news for those looking for a unique outdoor dining spot as we slowly ease our way into the warmer months. The patio above Kawa Ni is officially open for business. What patio, you ask? It may be stealthy, but overlooking the Saugatuck River, and decked with twinkling lights, this small waterside gem is sure to become a go-to spot this summer.
Bill Taibe is the driving force behind The Whelk and Kawa Ni, both located on the Saugatuck River, in Westport. The Whelk opened in 2012 and immediately received an “Excellent” rating from the NY Times, “Superior-Extraordinary”, Connecticut Magazine.
The chef Bill Taibe began his gustatory takeover of Westport modestly, with the minuscule Le Farm. Then he opened the Welk. His newest venture is Kawa Ni, which is Japanese for “on the river” — it is at the bridge overlooking the Saugatuck River.
Each of these Taibe ventures relies mostly on fresh, locally grown ingredients; at least nine area growers supply many of them to Kawa Ni.
When you’re asked where you want to go out to dinner for your birthday, how do you pick? Do you go for that fancy schmancy place you’ve been waiting for a special occasion to go to, or your favorite spot you know is going to be amazing, or the hot new restaurant you’ve been dying to try? It’s a tough call…I mean, you only get that choice once a year.
It's not a Japanese restaurant. It's an American restaurant influenced by Japan. But no matter what you call it, it's all Taibe.
Kawa Ni, chef-owner Bill Taibe's third restaurant in Westport, scheduled to open Aug. 20, is sure to be another winner for the James Beard-nominated chef.
Bill Taibe and his brother Jeff, Kawa Ni's chef, traveled to Japan last winter and ate their way through Tokyo, Osaka and Kyoto. The menu at Kawa Ni, which means "on the river," in this case the Saugatuck, reflects Bill Taibe's love of the pristine nature of Japanese cuisine and its respect for ingredients.