I was pretty bummed to find out that Fleisher’s Craft Kitchen in Westport is closing. Their final Brunch Service is this Saturday, 10am – 5pm.
A note from their co-founder and co-owner Ryan Fibiger:
“I’m truly saddened to be closing Craft Kitchen. It’s been my place of worship for more than three years and my kids have been raised on Chef Emily’s food. We have the most amazing staff in the business who have showcased how to prepare and serve REAL food for our loyal and generous patrons and friends. The restaurant and staff have been integral to teaching people how to prepare Meat Raised Right. However, we’ve always been a butcher shop first, and we think that it’s time to get back to our roots and refocus on providing a truly remarkable customer experience. In the coming months you can expect to see us double down on the quality and customer service you’ve come to expect from Fleishers, with an added focus on convenience for busy families. We want to be the trusted advisor for anyone who chooses to eat meat, and it’s absolutely imperative that we teach people why they should care and to make it available (and convenient) for everyone.”In case you didn’t already know, we now boast over 10 wholesale restaurant clients in Fairfield County, relationships that enable us to continue to utilize abundant options ground beef, sausage, bones, offal, and more. The culinary scene has come a long way in just a few years. We used to be one of a handful of restaurants that would even consider serving chicharonnes, beef fat fries, or oxtail stew. We had to be our own outlet. Now we’re joined by a community of restauranteurs who recognize that buying well-raised meat isn’t just the right thing to do – it tastes better, too.
We’re proud to call Chef Emily Mingrone a true friend, who demonstrates the passion and creativity necessary to design a menu celebrating our whole animal philosophy. Working alongside Emily over the years has been nothing short of an inspiration. From themed dinners to killer brunches, it was truly our pleasure to have her at the helm. Expect big things from Emily as she starts her own venture later this year.
Join us Friday & Saturday for our final two brunches. Friday we’ll be slinging your favorites like pulled pork hash (instead of lunch). Saturday is our final service from 10am-5pm (brunch only). Come hungry and don’t forget to use your receipt for 10% off at the butcher shop one last time.
