New Chef, Additions To Menu, Update A Local Classic

General Manager Stephanie M. Weirsman and Executive Chef Nicola Maggioni have teamed up to implement some changes at the Spinning Wheel on Route 58 in Redding over the last several months. Ms Weirsman, who had worked at the Spinning Wheel previously, returned as general manager last fall; Chef Maggioni joined the local eatery in April.

The menu has been revamped — the New England Classics served at the restaurant since 1932 remain on the menu, but have been “tweaked” — and a new feature, Friday Finale, added. From 8 to 11, patrons can enjoy coffee, specialty cocktails, and desserts while listening to live music.

In the dining room, new appetizers include filet mignon and goat cheese egg roll, grilled shrimp and calamari on lemongrass skewers with tamarind barbecue sauce, and a vegetable tartlet with Portobello mushrooms, Bermuda ions, roasted tomatoes ad blue cheese served with a cannellini bean veloute. New entrees include roasted crab cakes enhanced with a pesto of cilantro, basil and lime; grilled sea scallops with orange glaze and mixed vegetables, and Long Island duck with cranberry glaze, julienne snow peas, carrots and scallions with an Asian marinade.

The complete menu is available on the restaurant’s website, spinningWheelInn-CT.com.

The Spinning Wheel, 107 Black Rock Turnpike (Route 58 near Joel Barlow High School), Redding, is open for dinner Wednesday and Thursday, 4:30 to 9; Friday and Saturday, 5 to 10; and Sunday brunch, 10:30 am to 2:30 pm.

For information or reservations, call 203-938-2511.