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Restaurant Swap: Millwright's at Community Table
Community Table
Washington, CT
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Thank you so much for dining with us. We hope you'll come back to Community Table again soon! And make sure to check out Chef Tyler Anderson's restaurant Millwright's in Simsbury, CT.


Restaurant Swap: Millwright's at Community Table
Award-winning Connecticut chefs Joel Viehland (Community Table) and Tyler Anderson (Millwright's) are both known for innovative and inspired menus. The chefs and their respective restaurants, committed to using the best of New England produce and ingredients, are leaders in true farm-to-table dining. This fall, each restaurant will host a special dinner featuring the other restaurant's chef - Wednesday, October 16: Community Table, at Millwright's (Simsbury, CT); Monday, November 11: Millwright's, at Community Table (Washington, CT). This rare collaboration was born from the chefs' shared passion for the region and their communities.    

On Monday, November 11, Anderson will come to Community Table bearing his signature inspired New England cuisine. Anderson imbues a freshness to traditional New England fare, updating it for a modern audience. Each dinner is six (6) courses, with a choice of red or white wine.

Community Table
223 Litchfield Turnpike
Washington, CT 06777

Please note, guests may be seated with other parties or at the community table.

About the Chef

Tyler Anderson's local, seasonally-inspired cuisine makes evident how much he respects and supports Connecticut's farmers and artisan food producers, and believes that locally  and lovingly  raised ingredients play an essential role in his kitchen. In his hands, the freshness factor elevates Millwright's regional New England menu, rooted in tradition but updated for a modern audience.

A California native, Tyler was 16 years old when he started working in restaurant kitchens. He counts top-level Chicago chefs such as Charlie Trotter, two-time James Beard Award-winning  Sarah Stegner and  Bocuse d'Or participant George Bumbaris of Prairie Grass Café and the Ritz Carlton among his mentors. While Tyler was working at the Ritz, the restaurant received the highest Zagat rating and a Mobil Five-Star rank. Following Stegner and Bumbaris to the Café, Tyler helped the restaurant earn recognition from Bon Appetit magazine as one of the 50 Hottest Restaurants in the United States.

He drew similar attention (and more stars) to the restaurants at two Rock Resort properties  the Equinox (began his love affair with the farms and food artisans and the regional cooking of New England) in Manchester, VT, and the Arrabelle in Vail, CO  where he was executive chef and food and beverage director. More recently, Tyler gained high praise for his work at Pip's at the Copper Beech Inn, a Four Diamond and Wine Enthusiast award-winning restaurant in Essex, CT. Pip's also received a five-star review in Hartford Magazine and was chosen best new restaurant in 2009 and the number two restaurant overall in the state in 2012 by Connecticut Magazine readers.

At Millwright's, Tyler and his talented culinary team continue to draw inspiration from locally-grown ingredients and artisan-produced foods.  They also can and preserve summer's harvest at the peak of its freshness for use during the winter months.

A consummate professional, Tyler knows how to stay cool in the kitchen. He has cooked by invitation five times at the renowned James Beard House in New York City. In 2009, he also bested two other chefs to win "Chopped" on the Food Network.

At Millwright's, Tyler draws on a foundation of age-old French cooking techniques. That foundation supports culinary methods specific to historic New England, such as the practice of roasting vegetables in salt over a wood fire. Pickling, preserving and canning summer's fresh bounty ensures locally-grown foods for winter's use and again honors the region's food practices.

Tyler and the culinary team also understand the impact of the highest-quality fresh ingredients in their cooking. Millwright's kitchen uses local ingredients  grown, raised, produced, foraged and prepared  whenever possible. Tyler has made the commitment to buy 80 percent of the ingredients used in the kitchen from purveyors in New England and upstate New York. He also takes the farm-to-table concept one step further. Millwright's has partnered with a farm that will grow most of its organic produce.

For more information, go to



Community Table (View)
233 Litchfield Turnpike
Washington, CT 06777
United States


Food > Beer, Wine, and Spirits
Food > Food

Kid Friendly: No
Dog Friendly: No
Non-Smoking: Yes!
Wheelchair Accessible: Yes!


Owner: Community Table
On BPT Since: Sep 24, 2013
Yuri Kwon

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