{"id":48,"date":"2021-05-17T13:49:33","date_gmt":"2021-05-17T13:49:33","guid":{"rendered":"http:\/\/litchfieldsaltwatergrille.org\/?p=48"},"modified":"2021-05-25T12:51:06","modified_gmt":"2021-05-25T12:51:06","slug":"a-seafood-spot-is-reopened-but-not-remade","status":"publish","type":"post","link":"https:\/\/litchfieldsaltwatergrille.org\/?p=48","title":{"rendered":"A Seafood Spot Is Reopened, but Not Remade"},"content":{"rendered":"<h1 id=\"link-713179ef\" class=\"css-1fyocly e1h9rw200\" style=\"text-align: center;\" data-test-id=\"headline\"><span style=\"color: #000000;\">\u00a0A Seafood Spot Is Reopened, but Not Remade<\/span><\/h1>\n<p>&nbsp;<\/p>\n<div class=\"css-bsn42l\"><img decoding=\"async\" class=\"css-11cwn6f aligncenter\" src=\"https:\/\/static01.nyt.com\/images\/2014\/11\/09\/nyregion\/09DINECT1\/09DINECT1-articleLarge.jpg?quality=75&amp;auto=webp&amp;disable=upscale\" sizes=\"((min-width: 600px) and (max-width: 1004px)) 84vw, (min-width: 1005px) 60vw, 100vw\" srcset=\"https:\/\/static01.nyt.com\/images\/2014\/11\/09\/nyregion\/09DINECT1\/09DINECT1-articleLarge.jpg?quality=90&amp;auto=webp 600w,https:\/\/static01.nyt.com\/images\/2014\/11\/09\/nyregion\/09DINECT1\/09DINECT1-jumbo.jpg?quality=90&amp;auto=webp 1024w,https:\/\/static01.nyt.com\/images\/2014\/11\/09\/nyregion\/09DINECT1\/09DINECT1-superJumbo.jpg?quality=90&amp;auto=webp 2048w\" alt=\"The Litchfield Saltwater Grille has three dining areas.\" \/><\/div>\n<p style=\"text-align: center;\"><span class=\"css-16f3y1r e13ogyst0\" aria-hidden=\"true\">\u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 <span style=\"color: #000000;\">\u00a0<span style=\"color: #ff0000;\">The Litchfield Saltwater Grille has three dining areas.<\/span><\/span><\/span><span class=\"css-cnj6d5 e1z0qqy90\" style=\"color: #ff0000;\"><span class=\"css-1ly73wi e1tej78p0\">Credit&#8230;<\/span>Wendy Carlson for The New York Times<\/span><\/p>\n<p>&nbsp;<\/p>\n<p>When a popular restaurant is sold, it is natural to wonder what changes, if any, to expect. Will the new owners close the place indefinitely for extensive remodeling? How much of the previous menu will be retained? What kind of turnover will there be in the staff?<\/p>\n<div class=\"css-1fanzo5 StoryBodyCompanionColumn\">\n<div class=\"css-53u6y8\">\n<p class=\"css-axufdj evys1bk0\">Fortunately, in the case of the\u00a0<a href=\"\/?p=34\">Litchfield Saltwater Grille<\/a>, which closed for all of two days when it changed hands last December, those types of questions seem to have been answered satisfactorily enough. There is still a raw bar, with ocean-fresh oysters and clams served on the half shell; steamed <a href=\"https:\/\/www.sciencedirect.com\/topics\/agricultural-and-biological-sciences\/lobsters\">lobsters<\/a> continue to be a mainstay; and the interior, with <a href=\"https:\/\/www.homedepot.com\/b\/Lumber-Composites-Boards-Planks-Panels-Wall-Paneling-Wainscoting\/Oak\/N-5yc1vZcbqgZ1z13hp1\">oak wainscoting<\/a> offset by pastel walls, looks much as it always has. And that\u2019s just the way the new owners, Andy Stowers and his wife, Brook Noel, want it.<\/p>\n<p>&nbsp;<\/p>\n<div class=\"css-79elbk\" data-testid=\"photoviewer-wrapper\">\n<div class=\"css-z3e15g\" data-testid=\"photoviewer-wrapper-hidden\"><\/div>\n<div class=\"css-11w42b1 ehw59r12\" data-testid=\"photoviewer-children\">\n<div class=\"css-tux0zj ehw59r13\" data-testid=\"photoviewer-overlay\">\n<div class=\"css-am5g3m ehw59r11\" data-testid=\"photoviewer-captionblock\"><\/div>\n<div class=\"css-1nji1l6 ehw59r14\">\n<div>\n<div class=\"css-8h527k\">\n<div data-testid=\"lazyimage-container\"><img decoding=\"async\" class=\"aligncenter\" src=\"https:\/\/static01.nyt.com\/images\/2014\/11\/09\/nyregion\/09DINECT2\/09DINECT2-articleLarge.jpg?quality=75&amp;auto=webp&amp;disable=upscale\" sizes=\"50vw\" srcset=\"https:\/\/static01.nyt.com\/images\/2014\/11\/09\/nyregion\/09DINECT2\/09DINECT2-articleLarge.jpg?quality=90&amp;auto=webp 600w,https:\/\/static01.nyt.com\/images\/2014\/11\/09\/nyregion\/09DINECT2\/09DINECT2-jumbo.jpg?quality=90&amp;auto=webp 1024w,https:\/\/static01.nyt.com\/images\/2014\/11\/09\/nyregion\/09DINECT2\/09DINECT2-superJumbo.jpg?quality=90&amp;auto=webp 2048w\" alt=\"\" \/><\/div>\n<div data-testid=\"lazyimage-container\"><\/div>\n<div style=\"text-align: center;\" data-testid=\"lazyimage-container\"><span style=\"color: #ff0000;\"><span class=\"css-16f3y1r e13ogyst0\" aria-hidden=\"true\">\u00a0 \u00a0 Oysters Alaska at Litchfield Saltwater Grille.<\/span><span class=\"css-cnj6d5 e1z0qqy90\"><span class=\"css-1ly73wi e1tej78p0\">Credit&#8230;<\/span>Wendy Carlson for The New York Times<\/span><\/span><\/div>\n<div data-testid=\"lazyimage-container\"><\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<p>&nbsp;<\/p>\n<p class=\"css-axufdj evys1bk0\">\u201cWe have to be careful because Litchfield is a fairly conservative market,\u201d Mr. Stowers said when I talked with him by phone after my visits. He said the restaurant was well run before he and Ms. Noel arrived, and they have kept much of the staff. The most notable exception to that is the current chef, Robert Peotter, whom the owners brought from their home state of Wisconsin.<\/p>\n<\/div>\n<aside class=\"css-ew4tgv\" aria-label=\"companion column\"><\/aside>\n<\/div>\n<div class=\"css-8atqhb\">Mr. Peotter\u2019s skill is evident in both simple and more complex dishes. An appetizer of fried calamari hit just the right balance of crunchy-chewiness, the squid\u2019s rings and legs delicately coated in a gossamer layer of batter, with just enough morsels provided to stoke, not a stunt, the appetite. Oysters Alaska reflected a more ambitious assemblage of ingredients \u2014 dill, flying-fish roe, smoked salmon, and horseradish cream sauce, all layered over oysters on the half shell (from beds off Mystic) \u2014 that hit the palate with an explosion of harmonious flavors.<\/div>\n<div class=\"css-1fanzo5 StoryBodyCompanionColumn\">\n<div class=\"css-53u6y8\">\n<p class=\"css-axufdj evys1bk0\"><a href=\"\/?p=35\">Oysters Saltafeller<\/a>, an updating of the Rockefeller classic, was just as intoxicating. Six agreeably plump oysters, coated in a creamy blend of spinach, artichoke, and Parmesan and dotted with bits of bacon, were baked just past raw so that their inherent brininess melted into, and beautifully complemented, the cheesy, smoky nature of their sauce. And on rare sliced tuna, seared on the edges but sushi-red within, the blend of spices crusting the outside \u2014 salt, pepper, cumin \u2014 delivered an intriguing, endearing savoriness to what elsewhere has often been bland.<\/p>\n<\/div>\n<\/div>\n","protected":false},"excerpt":{"rendered":"<p>\u00a0A Seafood Spot Is Reopened, but Not Remade &nbsp; \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0The Litchfield Saltwater Grille has three dining areas.Credit&#8230;Wendy Carlson for The New York Times &nbsp; When a popular restaurant is sold, it is natural to wonder what changes, if any, to expect. Will the new owners close the place indefinitely [&hellip;]<\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[1],"tags":[],"class_list":["post-48","post","type-post","status-publish","format-standard","hentry","category-uncategorized","entry"],"_links":{"self":[{"href":"https:\/\/litchfieldsaltwatergrille.org\/index.php?rest_route=\/wp\/v2\/posts\/48","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/litchfieldsaltwatergrille.org\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/litchfieldsaltwatergrille.org\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/litchfieldsaltwatergrille.org\/index.php?rest_route=\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/litchfieldsaltwatergrille.org\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=48"}],"version-history":[{"count":8,"href":"https:\/\/litchfieldsaltwatergrille.org\/index.php?rest_route=\/wp\/v2\/posts\/48\/revisions"}],"predecessor-version":[{"id":56,"href":"https:\/\/litchfieldsaltwatergrille.org\/index.php?rest_route=\/wp\/v2\/posts\/48\/revisions\/56"}],"wp:attachment":[{"href":"https:\/\/litchfieldsaltwatergrille.org\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=48"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/litchfieldsaltwatergrille.org\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=48"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/litchfieldsaltwatergrille.org\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=48"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}