Renamed from Fiddler’s Restaurant in 2003 by chef and former owner Chris Bruno, Chris's American Restaurant in Brookfield received critical acclaim and became one of Connecticut's highest-grossing restaurants of its size before Mr. Bruno sold the restaurant in 2010. Chris's American Restaurant focused on using high-quality local ingredients and meticulous preparation methods to create distinctive dishes, including dry-aged steak.
Known for its strong flavor, dry-aged beef is usually found at high-end steakhouses because the dry-aging process is more time-consuming and expensive than wet-aging. All fresh beef is aged to improve the flavor and texture, but most beef today is wet-aged, which involves placing the meat in plastic shrink-wrap for at least three days. When making dry-aged beef, the meat is aged open to the air so that the dehydration process can further intensify the meat’s flavor. The dry-aging process is more expensive because the dehydration process reduces the meat’s weight and the dried exterior must be removed.
When identical cuts of wet-aged and dry-aged meat are roasted for the same amount of time, chefs find that the dry-aged roast offers a more succulent mellow, and meatier flavor than the wet-aged roast does. Increasing the amount of time spent dry-aging beef from three to seven days can noticeably improve the depth of flavor.
Chris's American Restaurant (Fiddler's Restaurant in Brookfield, CT) delivered progressive American food enlivened by international and domestic regional influences to customers throughout the Brookfield, Connecticut, area.