Written by Liz Young
The few first months of any new business, especially a restaurant, can be tough, but Oak + Almond has already been gathering successes since its opening in April next to the state Department of Motor Vehicles office on Main Avenue.
The owner of Oak + Almond, Jon Paul Pirraglia, said business is going well, but as the months go by, he expects it to be going even better.
"Business is good but we think as people learn about us, we expect to be busier," Pirraglia said.
He said one of the challenges the restaurant, located at 544 Main Ave. in Norwalk, has faced has been getting people to realize the space is not what it was.
"There's still many people who think we're Tuscan Oven," Pirraglia said.
His parents owned Tuscan Oven, which he said served different food than Oak + Almond. Pirraglia bought the restaurant from them and renovated the interior because he felt it was time for a change.
"Tuscan Oven was open for 20 years. Not many restaurants last that long ... I wanted to keep it fresh," Pirraglia said.
Pirraglia, a Redding resident who grew up in Wilton, said the restaurant has been drawing people from Wilton, Norwalk, Westport and New Canaan since its opening. He added that the people who eat at Oak + Almond seem to represent a certain demographic.
"We're definitely seeing a more sophisticated foodie crowd. People who enjoy (a) seasonal farm-to-table, inventive, chef-driven menu," Pirraglia said.
The food is not entirely organic, but Pirraglia said the restaurant tries to use as much organic food as possible, including organic chicken, lettuces and grass-fed beef.
"The menu is constantly changing," Pirraglia said. "We're utilizing local (food) as much as possible, and if not local, well-sourced."
Although every few days a few menu items are changed, some of the offerings are particularly popular, Pirraglia said, such as the wood fired wild king salmon with farro verde and pickled kumquats and the grass-fed burger with gorgonzola dolce, cipollini jam, aioli and bacon on a Wave Hill brioche bun.
Pirraglia also recommended a few particular drinks.
"We have a creative craft cocktail program, which includes drinks like the Elderflower Fizz and Sergeant Tom Pepper," Pirraglia said.
Oak + Almond has both lunch and dinner offerings. Find more information about the restaurant, see its website or call (203) 846-4600.
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