It was 6:45 a.m. Thursday, and in a few minutes Reid’s Country Kitchen would reopen its doors at 17 Elm St. after a hiatus of almost three years. Flags were strewn across the alleyway back to the restaurant, tables on the patio awaited diners, and Reid Iannazzo’s familiar smile greeted me as I entered. He was waiting for the health inspector to arrive and, although he'd been working since 3:30 a.m., he made time to sit and chat.
No stranger to New Canaan, Reid first opened his Country Kitchen in 1988. He sold the business in 2006 to Joe and Polly Loughran to “try something new," he said. But this year, when the Loughrans closed JP's Country Cupboard, Reid decided to reopen. “My roots and love have always been in New Canaan. Of all the places, New Canaan is the finest. It has the kindest people and the most to offer," he said. Not only did he miss the business, he also missed the clientele.
The food business seems to be in Reid’s blood. His father, Phil Iannazzo, owned the Main Meat Market for forty years, and Reid worked side by side with him for many of those years before opening his own restaurant.
As I entered the renewed Country Kitchen I immediately noticed the new décor—inside and out. The walls have been freshly painted in soft blue. A blue-and-yellow cornice frames the front window. The tiles and counter tops were glistening Thursday morning, and wonderful aromas drifted in from the kitchen. Outside, new planters line the walkway and tables and chairs have been set up for outside dining, enough to seat up to 35.
I must confess. I have been addicted to the Country Kitchen’s French toast since I first tasted it when I was seven years old. One of the first questions I had to ask Reid was if it was back on the menu. He pointed to the kitchen where I saw returning Chef Peter Charpentier. I knew I would soon be eating his famous dish made with bread baked right on the premises—thick, yet light, and dusted with powdered sugar. I hoped the health inspector would arrive soon so that the chef could start cooking.
Also returning are waitresses Pat Murphy and Sharyn Mancuzi whose smiles, patience, and conversation have long welcomed customers. Joining the old-timers are waitress Jessica Mitchell and Chef Hulberto Penate.
Reid and his chefs have created an extensive breakfast, salad, hamburger, and sandwich menu, including out-of-the-ordinary items, such as “The Alley Ray,” sautéed chicken breast with hard-boiled egg and vinaigrette over mixed greens, “The Italian Burger,” with roasted peppers and mozzarella, roast and corned beef hash and eggs, potato pancakes, and more. Best of all, customers will be glad to hear that all items on the menu will be available throughout the day. I will be able to have French toast for dinner!
The health inspector arrived right around 7 a.m. and gave his official approval. Customers quickly filled the seats. Pat Murphy greeted a customer from the old days by name and asked, “Iced tea with lemonade?” remembering his favorite drink. I took my first bite of Reid’s Country Kitchen French toast. Yum! Welcome back, Reid!
Reid’s Country Kitchen will open at 7 a.m., seven days a week for breakfast, lunch, and dinner. Closing times have not been finalized. Reid says that the menu is flexible, and he welcomes suggestions.
