Joanne’s Table: A Neighborhood Italian Gem in Fairfield CT

Tucked away in a small residential neighborhood just off of Black Rock Turnpike in Fairfield is a small and unassuming restaurant. Some may recognize this as the former home of Liana’s Trattoria which closed its doors during the pandemic. Just over a year ago, Joanne Monroe took over the empty space and brought life back inside the four walls. Joanne, no stranger to the hospitality industry, was with Liana for nearly 15 years. No one knew the restaurant as well as she did, except perhaps Chef James Agoglia, who worked with Liana for about 5 years and returns to the helm of the kitchen with all of his unbridled talent and creativity. These two are a talented duo. The new restaurant plays homage to the former while moving forward to create new traditions. 

The menu has a generous selection of items from traditional “red sauce” dishes to those that are more creative and modern. You don’t have to have dined at Liana’s to appreciate Joanne’s Table which (as the name suggests) is friendly, welcoming and approachable – much like Joanne herself. There’s nothing remotely pretentious here. The atmosphere is simple and relaxed and does nothing to take shines the spotlight on the food; the star of this show.

Sure there are lots of Italian restaurants around, but much like its predecessor, there are few that are truly remarkable. We can add Joanne’s Table to the list of restaurants that deserve to stand out.

We’ll walk you through our menu. We started with appetizers. The meatballs were tender and tasty and served on a bed of homemade marinara. A very popular option, these are fun and enormous. The serving sizes at Joanne’s Table are very generous which makes these great dishes for sharing, or for wrapping up and enjoyed the following day. I should like to note that these dishes travel well, whether you want them to go or simply to enjoy as leftovers. 

The Suppli is a traditional Roman street food and similar to arancini but larger and much more delicate. This mix of risotto, mozzarella and marinara, breaded and rolled into an oval shape is really quite spectacular, and a great dish to share amongst your table. 

Then there was my personal favorite, the zucchini rollatini which was tender and delicate. Served on a bed of homemade marinara, this delightful dish with its crispy exterior gave way to a light, creamy mozzarella center that explodes just enough to melt in your mouth. If you get only one appetizer, this must be the one.

The Mushroom Crostini was equally as spectacular. It was listed as a special item, but we’re hoping that we were able to convince Chef to keep it on the menu. A generous assortment of wild mushrooms, herbed goat cheese and poached pears embraces the sweet and savory which rounds out the earthiness beautifully. Served on a toasted crostini and topped with micro greens.

The Diver Sea Scallops can be ordered as an appetizer or as a main. A perfectly seared brown butter exterior creates a subtle crust as tender shrimp are placed on a bed of creamy mushroom risotto. This dish is rich and wildly flavorful.

The Gnocchi. I have never. ever. had gnocchi like these. Cloud-like, the ricotta gnocchi are the size of marshmallows and are some of the airiest I have ever had. These are truly incomparable. Diners have the option of selecting any of the accompanying sauces. We enjoyed ours with a meat sauce. 

Onto the Spaghetti Putanesca. I do love a good Putanesca sauce – the sweetness of the tomatoes combined with the saltiness of the olives and brininess of the capers just hits right, and this was no exception. The flavor permeated the entire dish, each strand of pasta was infused with flavor. This dish is on the saltier side, but if you have a penchant for all things salty this will not disappoint. 

If you’re watching your carbs (why?!) or want something lighter let me suggest the Branzino which was exquisite. It was delicate, flaky, and wildly aromatic. Served with roasted tomatoes, garlic broccoli rabe. Here’s a suggestion, order this and a pasta dish and share them both!

I know a lot of Chicken Parm lovers. Everyone makes chicken parm. But not everyone does it like this. The crust was crisped to perfection and the meat was tender and juicy – I would almost describe it as delicate. Words cannot do it justice. You’ll have to try this yourselves, then you’ll understand how superior this is. Served with a side of garlic linguine.

I can’t think of a better way to end a truly remarkable meal than with a truly remarkable dessert. Order the Lemon Lava Cake. Just do it. Tart. Sweet… I’ll leave the rest to you when you order yours.

Buon Appetito!

Joanne’s Table
591 Tunxis Hil Road
Fairfield CT
203-274-5099