OAK + ALMOND Restaurant Opens in Norwalk

A Restaurant Grows in Norwalk…

OAK + ALMOND Presents an Organic Approach To the Entire Dining Experience

Oak + Almond, named after the hardwoods that flame the open-hearth grill and brick clad oven, is the product of a sustainable food culture and Owner Jon Paul Pirraglia’s new vision for one of Norwalk’s most enduring restaurant locations. Oak + Almond takes its cues from the Pirrgalia family’s successful west coast restaurant, Tavola Italian Kitchen in Novato, CA.  The approachable menu consists of simple, flavorful, good food that is handcrafted, utilizing seasonally sourced ingredients with their integrity left intact. No fancy machinery, trickery, or unnatural techniques are used. Oak + Almond’s cooking practices rely on natural resources, which include talented chefs, open flames, and ingredients that both the customers and the chefs can feel good about.  The cuisine is matched by an innovative wine program which highlights biodynamic and organic selections.

Oak + Almond’s organic approach to food is echoed throughout the space. Counter seating offers an up close and personal view of the open kitchen and wood-fired cooking. The main dining room features a 16-foot communal table that is crafted from reclaimed oak floorboards. Hand-rubbed walnut tables, sleek Edison light bulb fixtures, and earth tone colors fill the room. A stone fireplace warms the private dining room, and the garden room is framed by panoramic windows and a stunning stone patio accented with flora and an open-air fireplace. Eclectic artwork is just that - whimsical, historical, and
intriguing. The overall vibe is city chic with rustic undertones.

The kitchen is spearheaded by Executive Chef and food sorcerer Jeff Taibe. Prior to sparking the wood flames at Oak + Almond, Taibe spent years cooking in fish houses throughout the Caribbean, and is locally best known for his time spicing up Ridgefield’s hip Southwest Café.  With a reputation for bold flavors and a no-nonsense approach to his dishes, this sage chef assures, “No sous-vide or foaming broth here. This is real food. Not a science project.”

The changing, seasonal menu offers consistently fresh fish and seafood, grass-fed beef, house made pasta, artisan cured meat and cheese, and a vibrant repertoire of produce. The menu tells the story; local swordfish crudo with blood orange ponzu, pickled beets and avocado; funghi flatbread with charred green onion, fontina and balsamic; pork and ricotta meatballs with spicy tomato sauce; arugula and chicories with citrus, fennel, pomegranate and pecorino; chittara pasta with lamb Bolognese, Moroccan spices, and fresh mint; wood baked black cod with little neck clams, artichokes, fregola and prosciutto in a natural broth; porcini rubbed ribeye;
and Oak + Almond’s soon-to-be awarded, grass fed hamburger with bacon, gorgonzola dolce, cippolini jam and hand cut fries.  Desserts are sweet and simple and include
house baked cookies and fun gelato flavors, as well as fruit based and chocolaty sweet indulgences.

A lively bar scene is infused with top shelf spirits, imported and domestic beer, and global wine sections.

Oak + Almond is open for lunch and dinner 7 days a week.

Private dining options and special events are part of the Oak + Almond culture.

Located in the former Tuscan Oven.

Oak + Almond embraces what a truly enjoyable dining experience should be – easy, comfortable, and delicious.

544 Main Avenue / Norwalk, CT / 203.846.4600
oakandalmond.com