Hartford’s Foundry: Fire In The Sky

At 15, Jeff Lizotte was washing dishes at a local Italian restaurant in Simsbury.

A high school culinary program ignited a passion for cooking. And a determination to learn the business side of hospitality led to a degree at Cornell University’s Nolan School of Hotel Administration. Post-graduation, he apprenticed in celebrated kitchens: under Erik Ripert at Manhattan’s thrice-Michelin-starred Le Bernardin, Noel Jones at The Foundry’s predecessor ON20, David Bouley. Time spent alongside La Tupina’s Jean Pierre Xiradakis and Jacques Chibois of Restaurant La Bastide Saint Antoine were master classes on classic French techniques.

But it was always his intention to return to Connecticut and contribute to his home state’s food scene. With wife Lisa, an engineer, at 43 he’s now raising a two-year-old rescue dog, Lupa, by a lake in North Granby. While operating two establishments –Tariffville’s eight-year-old Present Company, and downtown Hartford’s January-debuted Foundry, twenty stories above Columbus Boulevard. Present Company is date-night central; The Foundry wears many hats, from business functions to large private events. “The Foundry is a much bigger space with an emphasis on corporate clientele, but we also have a chef’s tasting menu and room for a banquet of 150 people. In contrast, Present Company offers a more singular, intimate experience, catering primarily to dinner guests in a smaller, cozy setting.”

Building on History

The Foundry’s look is rooted in Hartford’s past. The name itself is an homage to the city’s history, particularly its role during the American Industrial Revolution. Hartford was once a hub for manufacturing, and the term “foundry” evokes the energy and craftsmanship of an era when the city was at the forefront of U.S. innovation.

The restaurant’s parent company, Hartford Steam Boiler (HSB), traces its own origins back to 1860, the same period when Hartford's factories were powering the nation’s growth. HSB’s plan to refurbish their headquarters at One State Street, in the heart of Hartford, aligned with Lizotte’s goal of creating a world-class dining experience. The Foundry's location, within the newly renovated One State Street, is part of an effort to resuscitate Downtown as a leisure destination.

Chef Jeff worked closely with Somerville, MA-based Joe the Architect, a firm known for its ability to blend aesthetics with functionality. They developed a branding strategy that integrated historical references with contemporary design elements, including the restaurant’s minimalist logo. Features such as reclaimed woods and metals suggest old-world craftsmanship and subtle elegance. Joe the Architect’s hospitality studio lead, Travis Blake, was project manager. “We were originally connected with HSB/The Foundry through the owner's project manager, Avison Young,” recalls Blake. “The Foundry team wanted to create a space that felt incredibly fresh and inviting to a new audience, while embracing some familiar aspects that those who loved ON20 [the restaurant formerly occupying the space] remember. They were drawn to an industrial style. Overall, we kept the space very approachable but decidedly elevated, which compliments the amazing cuisine. It took a little over a year from concept through completion, but it was time well spent when you experience the combination of food, views, and design firsthand.”

As the Connecticut Restaurant Association comments in a recent Facebook post, “The space is incredible – located twenty floors up in the historic Hartford Steam Boiler building, bringing the return of a fine-dining experience to the historic location. Expect excellent food with a view!”

Menufacturing

The Foundry mirrors Lizotte’s philosophy of simplicity done well. Drawing inspiration from New England’s bountiful offerings, the menu’s foundation is seasonal ingredients sourced from local and sustainable farms. Seafood plays a prominent role, with plates that highlight the freshness and quality of the region’s best catches. From the moment diners walk in, the goal is clear: to showcase the natural beauty of each ingredient, with preparation and presentation that is refined yet approachable.

Jeff is not a fan of complicated techniques or overwhelming garnishes; just flawless execution of each dish. “If you start with good product and treat it with respect and love,” he explains, “it’s going to be well-received.” The menu will be updated throughout the year to reflect the best each season has to offer.

Despite its fine dining status, The Foundry is not intimidating. The goal is to make high-end cuisine accessible to everyone. Jeff observes that, while the restaurant aims for perfection, it’s also meant to be inviting, with offerings that are easy to navigate…“Diners should never feel overwhelmed by choices.”

Cue the Crew

Lizotte places tremendous value on community and family, evidenced by a locally-sourced, diverse staff. He credits much of The Foundry’s early success to the talented professionals who have joined on, many of whom have worked with him at prior venues.

Central to the success of the restaurant is an emphasis on training and education. Before opening, he dedicated significant time to training, ensuring that every employee understood not only the technical aspects of their job but also the mission behind The Foundry. Service is not just about taking requests from a customer. “It’s about hospitality,” he says, “We’re in the business of creating human connections.”

The restaurant’s leadership, including Chef de Cuisine Jesse Powers and General Manager Francesco Tomaino, plays a critical role in carrying out the mission. Powers, who has an extensive background in fine dining, was instrumental in realizing Jeff’s blueprint. Tomaino, a seasoned manager, ensures that front-of-house meets the same expectations as the kitchen. “What I love about this business is its interdisciplinary nature,” notes Jeff. “It’s part-psychology, part-business, and part-art. People in this industry often leave and find themselves well-equipped for other industries because of the diverse skill set needed to succeed.”

Vision Aerie

Lizotte views Hartford as capable of supporting a vibrant culture that draws people from all over the region. The Foundry’s success, he hopes, will inspire other small business owners to take the plunge and contribute to the city’s rising energy. “A restaurant…even a perfect little doughnut shop…can enrich lives and bring people together.”

The Foundry

400 Columbus Blvd

One State Street Building, Floor 20

Hartford, CT 06105

860-265-4394

info@thefoundryllc.com

https://www.thefoundryct.com

Lunch: Tuesday, Wednesday and Thursday, 11:30am-1:30pm

Dinner:

Wednesday and Thursday, 5-10pm

Friday and Saturday, 5-10:30pm

Tuesdays: Happy hour starting at 4pm, jazz at 5:30pm