Tyler Anderson

Happiest Birthday to @cheftyleranderson ! To know you is to love you- and you sure are so, so loved. You make your people feel so special every single day, and today is all about celebrating you. I love you endlessly 🤍

Smokin’ hot news just dropped 🔥 Our chef lineup is stacked and ready to bring the heat June 13–14. Smoky, saucy, and seriously unforgettable flavors are on the way.

Your sign to come try out our Spring menu.. 🎥: @sundaemediaco

Accidentally vegan, purposely delicious… our roasted carrots🥕

All the dinners are sold out! Thank you for your support!! We are excited to announce that @chef.joe.sasto will be joining us in July for a couple of fun dinners. His new book will be available for purchase and he may even sign them for you ;)!! Come join us… it’ll be real fun. More info and link in bio.

Lobster Bisque Soup Dumplings. That’s it, that’s the caption. Now available, only on our tasting menu. 🎥: @sundaemediaco

How do we make our Prime Rib so pretty?? This is how. On tonight (Friday April 10th)!!

Duo of Lamb.. On the Spring Menu here at Millwrights! Loin & sausage, dates, parsnip yogurt, mint chimichurri

‼️🍴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

3 of 4: Last Thursday @riverbarwesterly held of a dinner to support chef and friend @jakerojas . I hung in the kitchen with @chefdavidstandridge @cheftyleranderson @evanhennessey @jameswayman & River Bar’s executive chef, Kevin English @employeenumber8antoinewalker . I loved the chefly banter at they crafted their individual dishes for the diners. Loved the vibe, the genuine care and friendship and how this community always shows up for each other. Thanks to @ranegram and @jameswayman for letting me tag along. 26s

Big one incoming 🔥⁠ We’re beyond excited to announce our next Chef Dinner Collaboration at No Mames on April 22nd with the one and only Chef Tyler Anderson.⁠ If you know the Connecticut food scene, you know Tyler. A multi-time James Beard Award semifinalist, culinary force behind Millwright's Restaurant & Tavern and TA-Que, and a chef who’s helped put Connecticut on the national map! His creativity, precision, and passion are next level.⁠ Save the date. Stay tuned for the menu. 🌮🔥

Parsnips are one of the first signs of the season changing for us. After spending the winter beneath the soil, they come in naturally sweeter, with a depth of flavor that only time and cold can create. It’s a quiet shift in the kitchen—but one that always signals what’s ahead. With it comes the start of new dishes here at Millwrights, shaped by the season and what’s just beginning to arrive. Spring is on its way. Stay tuned to see what’s new coming the menu.