An insider's view of the Connecticut dining scene
Jul 7, 2014
10:26 AMThe Connecticut Table
New Tierra Restaurant in Westport a Gem for Latin-Inspired Cuisine
Desperately seeking authentic Latin inspired cuisine with a strong Mexican flairand some cocktails that can render you “muy feliz?” Tierra could be the place for you. Deep, down (way down, under SPRUCE on the Post Road) in the heart of Westport is the new Tierra, love child of married chefs Sue Torres and Darren Carbone. Torres - previously chef in such notable jaunts as La Grenouille, The 21 Club and the former owner of Suenos in lower Manhattan -and hubby Carbone (Rosa Mexicano and Alma De Cuba in PA) have created a cozy and inviting restaurant that has Westport diners in a chili-infused tizzy. Complete with outside seating for 30 (perhaps not the greatest view but who cares, it’s summer!) and indoor seating for at least 45 - including a beautiful private dining room for 16 or so, TIERRA lures you in and treats you right.
... the menu is the thing wherein one can catch the conscience of any enthusiastic eater. Torres explains, “Sue and I want to cook locally sourced food and combine it with the best Mexican recipes” so that the customer can have the finest culinary experience. Freshest of fish, local potatoes and local Farmer’s Market fare go into each dish and thus the menu is always in flux. If lobster is supreme and fresh off the boat, lobster ceviche is on the list.
Our ceviche was full of tender lobster, with plenty of citrus and tomato and just enough agave to lend a touch of sweetness to the otherwise tangy dish.
... We were pleased to see CHICKEN CHILAQUILES on the menu, with salsa verde. Chilaquiles is a traditional Mexican dish that always reminds me of Matzah Brei, the traditional Jewish, Passover dish where matzoh is soaked and cooked with egg. Here, with Chilaquiles, layers of the homemade tortilla sections were lightly fried and then added to simmering salsa verde with just a smidge of cream. The tortillas absorbed the sauce but were removed just in time so as not to render them soggy. Layered, after, with succulent, pulled chicken and crispy onion, and then topped with a sunny-side-up egg, fresh as could be from Sport Hill Farm, this was the quintessential, Mexican comfort food.