The Restaurant at Winvian Farm
Connecticut
The Restaurant at Winvian Farm makes seasonal ingredients central to its cooking in Connecticut’s Litchfield Hills. Executive chef Chris Eddy uses produce harvested on the property alongside other carefully selected ingredients, allowing the menu to respond to what is available. The kitchen follows a seed-to-table approach, connecting the meal to the estate’s working farm. Changing seasonal menus give repeat visits a different progression of dishes, with the surrounding rural setting supplying both ingredients and context for the restaurant.