Tyler Anderson Opens Terreno at The Goodwin Hotel in Hartford

In full disclosure, I have worked with Chef Tyler Anderson. If you have worked in the restaurant industry in Connecticut you probably have too, in one way or another. If you have eaten in Connecticut, the same can still be said: you have worked to get a reservation at his Millwright’s, worked to pick out the perfect slice at his Square Peg and you have worked to get the best seat in the house at Anderson’s High George. But now, Tyler is bringing us all back to his most familiar ground, aptly titled Terreno - his latest venture, boasting Cal-Italian fare, in the space that formerly housed Restaurant Porrón.

What is Cal-Italian? Terreno’s cuisine is described by Chef Anderson as “Chef-driven comfort food,” that has rustic Sicilian roots - inspired by his wife’s heritage - mashed with his native California’s fresh-is-best flavor perspective. The menu is comprised of pizzettes, hearty soups and some homemade pasta dishes, along with substantial entrees such as Roasted Chicken with fennel butter and winter vegetables along with Prime New York Strip available with a myriad of sauces to choose from. 

At a recent tasting hosted by Chef Tyler Anderson the new menu was on display in a family-style offering. Starting with Mini “Chicken Noodle Soup” containing a housemade mirepoix tortellini, we were immediately introduced to Anderson’s definition of ‘comfort food.’ The clear broth had a depth of flavor that previously seemed only attainable by the world’s most renowned grandmothers. 

The soup was followed by a tasting of pizzettes and pasta dishes. The Pizzettes - Sicilian-style, longboard pizzas - were the Genovese option with raclette cheese and olives, along with the Winter squash option with, ricotta, onions and pistachio. These savory combinations were both gratifying and grounding. The salads, a Kale Salad with parmesan, Meyer lemon, chickpeas and a Terreno “Chopped” Salad with roast and pickled peppers, olives, mortadella, shallot, oregano vinaigrette, were both bright enough in flavor to keep your palate happy and hearty enough in constitution to pair well with the pastas.

The pastas were a Gnocchi a la Vodka with preserved tomatoes and herbs, and a Rigatoni with braised beef, pickled onions and kale. The housemade pastas reminded us all of the potential for simple ingredients to shine when crafted with the time and attention to detail that Anderson’s kitchen is so well known for. Similarly, the sauces supported that. They were complementary to the homemade textures of the gnocchi and rigatoni - not overwhelming.

Bolstered by the same team that has been behind the success of Millwright’s Restaurant  in Simsbury, Hamilton Park and High George in New Haven, and The Square Peg in Glastonbury, one can be assured of consistent, high-quality service, knowledgeable staff, and decadent drink and dessert menus at Terreno. This includes the inclusive and approachable drink menu curated by Bartender Tim Cabral and the undeniable, constantly cravable dessert offerings from Pastry Chef Kristin Eddy. That’s right, when you eat at Terreno you need to plan on knocking back some Brown Sugar Budino dessert (comprised of chocolate hazelnut crunch with a tart caramel) with a Turn Up Service drink (a Brown Butter Washed Cognac mixed with Tempus Fugit Banane, Averna, Osbourne Cream Sherry and finished with Vanilla Cold Brew Coffee) among other decadent offerings. 

In closing, it appears we should all stop working so hard and just start eating at Terrano. It’s Cal-Italian fare will have you feeling comfortable and cared for.

Terreno is located at 1 Haynes Street in Hartford. It is adjacent to the Goodwin Hotel and serves as the hotel’s in-room dining and catering center. Hours of operation are Monday - Thursday 5-9 PM and Friday-Sunday 5-10 PM. Reservations can be made at OpenTable. Online the restaurant can be found at www.terrrenorestaurant.com and on social @terrenorestaurant. 

Terreno

Located at The Goodwin Hotel
1 Haynes Street
Hartford, CT 06103

860.904.2101

PHOTO CREDITS: EAT IN CONNECTICUT