THE COTTAGE, is a warm and welcoming new restaurant by Chef Brian Lewis, which embraces the local community and is greatly influenced by the artisan farmers and growers in our region. Chef Brian's creative take on American cooking offers an exciting menu of hand-crafted dishes, inspired by techniques and cultures from various regions around the globe. Our food, wine and signature cocktails are paired with gracious hospitality in a warm and cozy setting. We are deeply rooted in seasonality, focused on sourcing exceptional ingredients and creating a memorable experience for our guests.


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Brian Lewis is one of Connecticut’s most celebrated chefs, lauded for his commitment to quality and seasonally driven American cuisine featured at his restaurant, The Cottage.  The Westport, Connecticut based restaurant was recognized with an “Excellent” review in the New York Times, after only being open for four months, commending Lewis’ sophisticated menu in a cozy setting.

He first received national recognition as the opening Executive Chef of actor Richard Gere’s The Bedford Post Inn, a Relais & Chateaux property that featured two destination restaurants, The Barn and The Farmhouse. There, he acquired national acclaim including Esquire Magazine’s “Best New Restaurant” list in 2009, and an “Excellent” review in the New York Times for his thoughtful and consciously sourced cuisine. He launched his first solo venture in March 2012 with elm, where he was once again named to Esquire Magazine’s “Best New Restaurant” list, this time in 2012, before leaving to focus on launching The Cottage in Connecticut’s Westport neighborhood.  Lewis has also had the honor of being invited to cook three dinners at the historic James Beard House in New York City, most recently in January 2017 on behalf of The Cottage.

Raised in Westchester, New York, Lewis discovered his love for cooking at a very early age. He graduated from the Culinary Institute of America with honors and went on to earn his Bachelor’s degree in business Management from Johnson and Wales University. Early experiences working under the guidance of legendary chefs like Jean Louis Palladin and Marco Pierre White strongly shaped Lewis’ culinary style to what it is today.