By Emma Barhydt
On a crisp January evening, Tony’s Restaurant – a short drive over to Greenwich – welcomed its patrons with its signature lively atmosphere, a vibrant energy, and the warm hum of chatter that only a well-loved restaurant can produce. From families sharing a Friday night meal to a couple celebrating their engagement, Tony’s offers an experience tailored to all, embodying the charm of a true community gathering place.
The evening began with the Tuna Tataki, a dish as balanced as it was bold. The tuna, mildly spicy and perfectly seared, paired beautifully with its ponzu sauce. The dish is served with soy sauce, but the ponzu sauce is all you need. Shaved cabbage added a subtle crunch, complementing the dish’s layered flavors without overpowering the tuna’s delicate essence.
Tony’s also boasts an impressive cocktail menu. The Fuego cocktail lives up to its name, delivering a fiery punch for spice enthusiasts. Be warned, the Fuego is not for the faint of heart, it is incredibly spicy. On the other hand, the Winter Sangria embodies cozy indulgence, a drink that evokes the warmth of the season with every sip.
The highlight of the evening was the main course: a 20 oz Bone-in NY Strip steak served with truffle butter. Presented piping hot and pre-sliced, the steak was flavorful, juicy, and masterfully cooked. The bone is served with the steak, but apart from it so you don’t have to fight with the bone to get your steak which I so appreciated. The truffle butter, rich and aromatic, elevated the dish further. I still maintain that when Tony’s boxes up your steak they should include whatever is left of the sauces on the side.
Quick side note, if you did take the steak home, they send the bone home with you which is a fabulous ingredient to use for all kinds of things. My personal favorite use for the bone is to add it to the cream of a bechamel sauce to give it the most incredible umami flavor, you can also add the bone to soups and stocks for some additional flavoring.
Alongside the steak, the Broccoli Rabe provided a vibrant contrast. Cooked with garlic, olive oil, and red pepper flakes, it struck a perfect balance of spiciness and the delicate sweetness of the Broccoli Rabe itself. The simplicity of the dish also allowed it to soak up the truffle butter’s lingering flavors, creating a memorable side that held its own and worked well with the rest of the meal.
No meal at Tony’s feels complete without dessert, and the Ricotta Pistachio Cake proved to be the perfect finale. With honeyed ricotta and a delicate drizzle of chocolate sauce, the cake was light, subtly sweet, and a satisfying end to a hearty meal.
Of course, Tony himself was present, making his usual rounds and chatting with diners. His gregarious personality is as much a staple of the restaurant as the menu, and his knack for trivia questions keeps everyone on their toes (especially me).
Dinner was, of course, an incredible experience. I love Tony’s. When a place as community focused and welcoming as Tony’s does food so incredibly and consistently well over such a long period of time, how could it not be a favorite?
About 29 minutes from New Canaan: Tony’s menu is available at www.tonysatthejhouse.com.
