Terrasole, just off Main St in Ridgefield has been serving fine Italian food for over ten years. Founded and managed by Pietro Polini, and with executive chef Eugene Jerome, Terrasole is one of the finest Italian restaurants in Connecticut. The food and excellent service reminded us of the food we had in Italy: it is just that good!
We visited Terrasole twice recently, once on a quiet Sunday evening and again on New Year’s Eve. Despite the crowds of the holiday evening, the wait staff and kitchen never missed a beat: both experiences were outstanding.
You will notice that your table may contain a wrapped bottle of extra virgin olive oil as well as one to use on your food. While we usually brush aside those little puddles of olive oil for butter (and they will bring you some right away) this is one time when you want to savor their house brand olive oil. Then, if you agree, you can buy a bottle to take home. We did and we are so glad: it is rich and flavorful, one of the best we’ve had.
You know you are in an outstanding restaurant when you see the fascinating menu, including the beautiful Arancini Aragosta: “Imported carnaroli rice risotto balls filled with fresh Maine lobster, crab, peas & burrata cheese served over lobster bisque sauce.” We’ve never had anything quite like them, and they were quite delightful.
But, their take on the classic beet salad is fascinating as well. Dubbed Carpaccio di Barbietole, this is essentially a beet carpaccio, served with baby arugula, almond goat cheese rondure, and white truffle essence vinaigrette.
We also tried their rearranged Caesar Salad, served with grilled romaine heart and creamy parmigiano dressing, shaved imported sharp provolone, and grissini (bread sticks). Again, rising far above expectations, this was an outstanding version of this classic.
Terrasole has two seafood and pasta dishes we found entrancing. One was Linguini alla Vongole, which was fresh linguine pasta tossed with rock shrimp, cockles, cherry tomatoes, imported Portuguese octopus, white wine, parsley, pepperoncino, and shaved imported bottarga (salted cured fish row). This was exquisitely delicate and a dish we’ll return to again and again.
Their other outstanding version is a Tagliatelle al Frutti di Mare alla Annie McNally (shown above). This dish starts with homemade tagliatelle, and is served with fresh Maine lobster, Maya prawn, clams, calamari, PEI mussels, scallops In a spicy San Marzano tomato sauce. This was outstanding and somewhat reminiscent of lobster Fra Diavolo, but much richer with all the other seafood ingredients. Utterly amazing.
On New Years Eve, they had Lobster Ravioli on the menu: two ravioli for the appetizer portion and four for the entrée. This was a rich, smooth, creamy delight, and yes, two were enough for an appetizer and four plenty for dinner. Try it whenever they add it to the menu, as it was one of the best ravioli we’ve ever had.
Our other entrée was also a menu addition, a red snapper special served with a puff pastry and white truffled cream vegetable side dish, along with some excellent gnocchi. Quite an excellent addition.
And, of course, there are some desserts to sample, but there was no question that our favorite was the profiteroles. Quite a sumptuous portion at that. Rather than chocolate sauce, they were served with melted chocolate that had begun to solidify on the ice cream. A great way to end the evening.
Terrasole also has a wine bar personality. You can order wine, meat and cheese from the Salumi e Formaggi menu. Another great opportunity for a lighter visit.
Terrasole is simply an outstanding restaurant. The staff are warm and friendly all the time you are there and the food is outstanding. You’ll see!
Food Science Institute 