Old Post Tavern - that instantly recognizable corner facade welcoming you to our charming downtown. It is a landmark and a welcome sign, and as owner Patrick Tennaro perfectly describes, “Old Post Tavern is a restaurant for everyone.” The location, over the years, has a long history of being a restaurant serving the neighborhood. Pat, who also has a history of a career in hospitality and notable restaurants, always had his eye on the space after relocating here from NYC. “In 2010, I was presented with the opportunity to transform the corner restaurant into my dream: Old Post Tavern.”
What Pat and his team have created has become a beloved local staple. Whether dropping in for a quick bite to enjoy the popular OTP Burger, celebrating a family milestone with fan favorite Tarragon Chicken, or meeting friends for their extensive Happy Hour specials, you’ll be coming to a place where the food is always delicious and the atmosphere is always warm and welcoming.
Old Post Tavern is an essential part of downtown, which Pat notes is the most rewarding: “I love being a part of the community. It is hard to describe the sense of family among the staff and frequent patrons. Over the years, many of us have grown together, celebrated the happy moments, and supported each other in the most difficult times. When I walk out of the kitchen and look into the dining room or the bar, it brings tremendous pride to see what my family, staff and I have created.”
Pat has shared two menu favorites to try at home. Although now that we’re in full Coastal Connecticut warm weather mode, you’ll see me dining at the coveted outdoor patio. It is always bustling with University students, locals, and families, especially enjoying the live music on summer Sundays - a restaurant for everyone.
Pan Seared Scallops over Asparagus Risotto with Truffle Essence
Ingredients for Risotto
4 1/2 cups chicken stock or vegetable broth
2 tsp olive oil
1/3 cups shallots, chopped
1 cup arborio rice
2 oz dry white wine
3/4 lb fresh asparagus, tough ends trimmed, cut 1-inches long
1 tsp white truffle oil
1/4 cup chopped fresh parsley
1/4 cup freshly grated Parmigiano-Reggiano
salt and fresh cracked pepper, to taste
Instructions:
Step 1: In a large saucepan, heat chicken stock over medium heat. When it boils, reduce heat to a simmer and maintain over low heat, taste for salt and adjust as needed.
Step 2: In a large heavy saucepan over medium heat, heat the oil and add the shallots; sauté 3-4minutes.
Step 3: Add the rice; mix well so the rice is completely coated. Saute until the rice is slightly translucent, about 2-3 minutes.
Step 4: Add the wine and stir until it is absorbed.
Step 5: Add a ladleful of the simmering stock; stir and wait until it is absorbed before adding another ladleful stirring gently and constantly. Continue this process until the rice is creamy, tender to the bite, but slightly firm in the center.
Step 6: Add the asparagus along with the last ladle of broth and continue cooking for 5 minutes, total time should be about 25-30 minutes from the time you started. When all the liquid is absorbed, remove from heat and stir in the truffle oil, parsley and parmigiano-reggiano.
Serve immediately and top with fresh cracked pepper and extra grated cheese if desired.
Scallops (4 pieces)
Season the scallops on both sides with salt and pepper. Heat olive oil in a large frying pan until it is smoking. Add the scallops and cook for 90 seconds and flip the scallops over and cook for an additional 30 to 45 seconds. Remove the scallops
Lemon Butter Sauce
Ingredients
1/4 cup lemon juice
Pinch Kosher salt
1 tablespoon shallot, finely chopped
1/4 cup (1/2 stick) cold butter, cut into cubes
1 tablespoon finely chopped parsley
Instructions:
Warm a small pan over medium heat and add lemon juice and shallot. Cook until reduced by approximately 1/2, then add butter. Slowly swirl butter into the mixture until thickened, season with salt to taste (be careful if using salted butter) and add parsley.
Stir to mix and serve
Sauteed Cod over Basmati Rice topped with a Rustic Tomato Sauce
Basmati Rice
Ingredients
2 tablespoons butter
1 medium yellow onion diced
4 garlic cloves
1 cup basmati rice
2 1/2 cups chicken stock
salt & pepper
Step 1: In a saucepan, melt butter over medium-high heat. Add diced onion and saute until translucent, stirring occasionally for about 5 minutes.
Step 2: While the onions are cooking, rinse rice in a fine-mesh sieve until the water runs clear and be sure to shake out any excess water.
Step 3: Add garlic to the saucepan and cook, stirring until fragrant. Next, add rice and stir to completely coat butter. Next, lightly toast the rice; do not brown the rice.
Step 4: Add chicken stock to the saucepan and stir. Bring to a boil over high heat and cover the saucepan. Reduce heat to a simmer and cook until stock is absorbed, about 15 to 20 minutes.
Step 5: Remove from the heat and let rice rest for 5 minutes with the lid on.
Cod Filet 4-6oz
Pat the cod dry with a paper towel on both sides and lightly flour the fish.
Heat the olive oil in a saute pan over medium heat (oil will begin to smoke). Add the floured fish and cook for 2-3 minutes on each side. The fish should no longer be opaque and have a light golden color.
Rustic Tomato Sauce
Ingredients
2 tablespoon butter
2 cloves garlic chopped
1 small shallot diced
1/4 cup dry white wine
1/2 cup marinara sauce
1 cup chicken stock
1/2 cup cherry tomatoes
Step 1: In a medium saucepan, add butter, garlic and shallots. Cook over medium heat, stirring occasionally, until translucent.
Step 2: Add white wine once the shallots and garlic are cooked through with no color. Reduce the wine by half.
Step 3: Add the marinara, chicken stock, and cherry tomatoes and simmer for 10 min Add salt and pepper to taste.
It is hard to describe the sense of family among the staff and frequent patrons.