A decade ago, Chef Brian Lewis opened his landmark Westport restaurant, The Cottage. If you’ve had the privilege of dining there in the last ten years, you know the food is world-class: The Cottage earned an “excellent” rating from The New York Times, and Chef Brian Lewis, who trained under acclaimed chefs including Jean Louis Palladin (Watergate Hotel), Marco Pierre White (London), and Eric Ripert (Le Bernardin), is a recent James Beard Award finalist and two-time past semifinalist for Best Chef: Northeast. The Cottage is, in many ways, more than a restaurant. Nestled in the Colonial Green plaza on Post Road East, it is a warm, intimate gathering place where inventive cuisine, heartfelt hospitality, and a deep connection to the community thrive under one roof.
Ten years after opening, The Cottage remains a reflection of Chef Brian’s culinary philosophy: seasonally inspired, globally influenced, and rooted in tradition. The menu is much-lauded for the balance of inventive upscale dishes with approachable favorites (the burger is often hailed as the best in the tri-state area), and dishes are inspired by Chef Brian’s global travels, evolving with the seasons. The Cottage (along with its sister restaurant Oko) has become an indelible part of Westport’s dining scene, thanks in no small part to Chef Brian’s close relationships with local farmers and purveyors, as well as his incredible team members who, as part of Full House Hospitality Group, bring camaraderie and dedication to every meal.
Over the years, The Cottage has become a place where milestone celebrations, spontaneous weeknight dinners, and warm reunions happen side by side. (Including for Chef Brian, his twin sons Jax and Jude, his fiancée Tara, and her daughter Charlee.) It’s part of the fabric of Westport life, a place where stories are told, friendships deepen, and the food is as memorable as the moments shared. With countless devotees across Westport and beyond, to celebrate this important milestone, Westport Lifestyle spoke to team members, culinary notables, and devoted diners to hear about their favorite dishes, memories, and moments over the last decade. Here’s to the next ten— and many more.
“The first day I walked into the restaurant, it immediately felt like I was ‘home.’ This includes all the amazing people I have had the honor to meet and the incredible chefs I have been blessed to cook alongside. After almost nine years, it’s difficult to say what my favorite dish is. It really changes a lot, depending on the season, my mood, and what our farmers have to offer, so there are many. It's almost the same as asking, ‘who's your favorite child?’” -Christian Wilki, chef de cuisine, The Cottage
“Every time I go to The Cottage, the culinary experience is elevated by Brian’s ability to blur the distinction between food and art.” -Roger Ferris, longtime customer
“The Cottage is the first place we think of to meet friends to celebrate a special night. What many of those special dinners share in common is sitting at the round table by the front window and enjoying table-side visits from Brian, Ralph, Melanie, or Christian; engaging our guests with stories, or surprising us with new creations from the kitchen. Patrons of the best restaurants rarely have the opportunity to savor those restaurants’ offerings more than a few times, and rarely over a long period. We are spoiled: we have enjoyed meals from The Cottage from its beginning, literally hundreds of times. Never have we been disappointed. That constancy of embracing service and delectable food has become the hallmark of The Cottage. That is an impact that is hard to match.” -Bonnie Hammer, longtime customer
“One of my favorite memories of working at the Cottage was the collaborative moment when Chef Brian gathered the entire team to discuss how we would present the brisket buns. It was more than just planning a dish; it was about creating an experience. We explored creative ideas together, paid attention to every detail, and made sure the presentation would truly wow our guests. That moment really stood out to me because it showcased the power of teamwork, creativity, and shared passion for delivering something exceptional.” -Melanie Pabon, server, The Cottage
“The Cottage somehow strikes the perfect balance: serving inventive gastronomic delights without being fussy, providing impeccable service without pretense, all in immaculate surroundings that make one feel at home. It is where I take family and friends to celebrate milestone events, where I take clients and business partners to impress, and where I want to go with buddies as our local casual neighborhood hangout. Whether I am craving the most decadent foie gras preparation paired with Grand Cru Burgundy, or the best burger in the tri-state area paired with a local IPA, The Cottage knocks it out of the park every time.” -Andrew S., longtime customer
“I was at The Cottage for dinner several years ago, and at the time, my firm owned the properties comprising National Hall on the Saugatuck River. Our tenant had vacated the space, and I felt that we needed something fresh and new that would add to the community. I had known Brian since his days at The Elm in New Canaan, but not that well. I mentioned the vacant space to him and asked if he had a concept that might be special in that location that we could partner on. That was the beginning of Oko. Over the course of working together, walking through the space, and seeing him develop his vision for Oko, I learned a lot about Brian Lewis. He is intense in his pursuit of perfection in every aspect of his life, whether it is physical fitness, fatherhood, the look and feel of his restaurants, the disciplined but easy service level he coaxes from his staff, or the world-class cuisine he turns out night after night. He lives his excellence, and you can taste it in every dish he serves, and the way in which he makes every customer feel welcome.” -Eugene A. Gorab
“My favorite memory of The Cottage was just recently, in the Westport parking lot. It was the day the finalist nominations were announced for James Beard. I was pulling into my parking spot and heard someone celebrating just a few meters away. As I got closer, I realized it was Chef Brian, who had just heard the news, which made me join the festivities. We howled and cheered for a few minutes, as staff came along and joined us right outside the restaurant. Chef Brian then called all his chefs de cuisine from all the restaurants to find a way of getting there so that we could celebrate as a team. We still have that picture, and I felt so proud of our team. All the hard work, day in and day out, was being acknowledged. What a great day it was. It was a dream come true.” -Ralph Leon, director of operations, Full House Hospitality Group
“Working with a creative chef and kitchen team empowers me to be creative and drive my passion for the culinary craft. Seeing [Chef Brian’s] creative passion enhances my drive to create exceptional cocktails that pair well with the cuisine.” -Bob-Andy Roger Allen, bar manager
“I'm from South Carolina, so I take my deviled eggs pretty seriously. You would be hard-pressed to find a deviled egg better than the one at The Cottage anywhere in the tri-state area, for sure. It’s just perfect; chef's kiss. (I would also maintain that the burger at The Cottage is the best in Westport, hands down.) My wife, Lindsay, and I have spent anniversaries, birthdays, so many of our special occasions there. It’s our go-to spot when we're celebrating.” -Craig Melvin, longtime customer
“[My wife] Wynter and I took our young children to The Cottage when they were around five and seven years old. It was one of their first experiences eating at ‘fancy’ restaurant. The food was so delicious, and the staff made such a big deal over the kids. It was a lasting memory for all of us. And the experience helped cultivate their growing love for trying new foods and dining out as a family.” -Jeffrey Warshaw, longtime customer
“My favorite dish has got to be the sweet corn tortelloni. It's available for about two months, and I am not the only one waiting patiently for a taste of the filling before it is made into little bites of deliciousness. It's so creamy, sweet, and buttery—so yummy and so satisfying. I've had couples order two entree portions and then order two more to go!” -Ralph Leon
“Having chefs like Brian support farmers at the level of The Cottage is special and has true impact. The Farmers’ Market menu highlights the season’s best each week. And did I mention it is delicious? I find the attention to detail in the kitchen is only complemented further by a staff that is happy to be there. Walking out feeling appreciated and cared for is the norm at The Cottage.” -Lori Cochran-Dougall, executive director, Westport Farmer’s Market