Ryan Carbone

Ribeye over a beef sauce infused with lobster and dark chocolate. Grilled asparagus with a knotweed gel, pickled rhubarb and viola petals. Finished with lobster oil. New to the tasting menu @ore.hill 📸 @_allison_mitchell_photog

Wild Onion stuffed Triangoli, Tomme Mornay, Nettles wilted in butter and a foam made from Bryan's White Birch Kombucha @ore.hill 📸 @_allison_mitchell_photog

Raw Sea Scallop dressed in an Uni and Mandarin Orange Vinaigrette. Kombu that's been braised in a mushroom dashi and sliced thin. @rockcobblefarm Mandarin Orange gel. Forsythia petals. All perched on a Scallop and Nori cracker. New to the tasting menu @ore.hill

‼️🍴MUST-TRY TASTING MENU & HISTORIC DINING IN KENT CT🍴‼️ Head to Kent for one of the most exciting dining experience you can have in the state of Connecticut right now. Located in a beautifully renovated historic building dating from 1781, @ore.hill , is serving hyper-locally sourced, elegant, and deeply creative, 5-7 course tasting menus under the leadership of Chef @chefboyrc91 . @ore.hill is a truly unique fine dining experience, and the menu that @chefboyrc91 started creating about a year ago is a true tribute to Northwest Connecticut and New England. This intimate, tasting menu is anchored in their local agriculture as most of your artfully plated meal celebrates the seasons at next door's @rockcobblefarm , alongside several other carefully selected local farms Their menu changes seasonally, and likely in small ways on a weekly basis. Chef uses fermentation, and preserves ingredients in peak season to maintain rich and layered flavor profiles throughout the colder months. Prix fixe tasting menu is $110 | Chef's Tasting $145 While the menu is entirely in the hands of Executive Chef @chefboyrc91 , @ore.hill ’s Culinary Director is a name you will know and bravo to @cheftyleranderson for identifying and bringing this talented chef to CT. WHAT WE ATE -Beef Tartare, osetra caviar, ramp, caramelized cream, brioche -Smoked Sea Scallop, green apple, radish, hazelnut, spruce -Foie Gras Tartelette, husk cherry, peanuts, duck prosciutto -Norland Potato, chestnut mushrooms, black trumpet aioli, red currant, elderflower -Porcellet Belly, fennel, carrots, blood orange -Meyer Lemon Curd, caramel crémeux, rangpur lime gelée, honeycomb #ct #connecticut #litchfieldcounty #chef #tastingmenu

Duck Prosciutto, cured and aged in house. @rockcobblefarm Gouda. Crispy fried shallots and baby arugula. Salt cured duck egg yolk from @oraclemushrooms grated over top. @swyftct

Hudson Valley Steelhead Trout lightly poached in red wheatberry miso, meyer lemon juice and preserved habanero. Served with a milled wheatberry porridge that's cooked with mushroom stock and salted meyer lemon zest. Sprouted grains from @rockcobblefarm and chive oil to finish. @ore.hill 📸 @sundaemediaco

Pork Belly, slow cooked with fennel and blood orange. Seared and topped with fennel jam and puffed pork skin "cereal". Grilled baby carrots and pickled carrots with a carrot butter. @ore.hill 📸 @sundaemediaco

Salt Roasted Beets, Red Wine & Beet Kvass Butter Sauce, and Toasted Pistachios all hidden under Italian Chicories dressed in a Preserved Concord Grape Vinaigrette @swyftct 📸 @_allison_mitchell_photog

Martha's Vineyard Bay Scallops cooked in brown butter, roasted celery root, hazelnut and green apple vinaigrette, baby kale, dill Quick special tonight @swyftct

Pan Roasted Striped Bass, cabbage and carrot slaw dressed in a green onion kimchi vinaigrette, pickled onion, lemon balm, basil, mint @swyftct 📸 @_allison_mitchell_photog

Raw Bluefin Tuna pounded thin and blanketed over wood fire roasted beets that are dressed in blueberry vinegar, sage oil and pickled kumquat. Garnished with salad burnet and a Maine uni and butter sauce. @ore.hill 📸 @_allison_mitchell_photog

Announcing another CRAZIES Chef of the Year Finalist: Ryan Carbone of Ore Hill & Swyft!👏 Ryan said: “I’m honored to be nominated for Chef of the Year, it’s been a pleasure to be back home in CT cooking for new and old friends. A massive thank you to the team that continues to push me to be better every day. And to the incredible farmers and producers in the area who grow beautiful items for us to cook!” Congratulations, Ryan!🤩 🗳️ Voting is OPEN now through November 30. Vote via the link in our bio! #CRAZIES #CRAZIES2025 #CRAZIESAwards