Aspen Restaurant is the culinary brainchild of Charles Spathakis, an entrepreneur whose successes include Mystic Market, Latitude 41 Restaurant & Tavern, Coastal Gourmet Catering and Stonington Meadows. Opened in 2007, and awarded ‘Best New Restaurant’ the following year, Aspen offers contemporary American cuisine created from the highest quality, freshest, sustainable ingredients and methods. Our team prides itself on an innovative approach and our ongoing commitment to quality and customer service. Inspired by elements from nature, the interior design originated with a leaf and grew into a tree, evolving with the root symbolism of strength and community that is Aspen. Enter the 87 seat main dining room into a uniquely open, sophisticated space bathed in natural light. Features include a large granite topped bar, a centrally located double-sided fireplace, glowing alabaster sconces with wrought iron detail and arched floor to ceiling windows. Under ‘seeming falling’ leaves ensconced in glass, descend the open staircase to the 47 seat Amber Lounge where floor to ceiling trees welcome you into a richly hued, more modern interpretation of Aspen. Features include a gently curved mahogany bar, an impressive organic stone fireplace and textured walls softly lit with slender alabaster panels.
EXECUTIVE CHEF TOM PRUE
Tom began his culinary career at 19 years old as a student at the Center of Culinary Arts. After completing school, Tom worked long hours, often alongside many world-class chefs, devoting as much time as he possibly could in order to perfect his craft. Chef Tom’s ingenuity suits Aspen well, as it allows him to apply his creativity and skill, while also giving him the opportunity to be innovative. His menus evolve seasonally and include a collaboration of classic favorites, ethnic influences, and new interpretations. With flavor as a mantra and sound fundamental techniques, Tom’s passion is rooted in the integrity of the ingredients and how they are crafted. He is constantly sourcing the highest quality, freshest, sustainable products from local sources; his specials are often driven by what arrives at local docks daily and what could be snipped off the vines from the best small farms in the area. Tom believes that much of the best available seafood comes from his native Connecticut waters, and when not in the kitchen, he can often be found pursuing his passion for fishing.
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