Connecticut cuisine brought to you by Jeff Taibe and Steph Sweeney.

Taibe previously served as the Executive Chef of Kawa Ni (Westport), a Japanese izakaya serving globally inspired small plates and ramen, and Oak and Almond (Norwalk), a New American restaurant featuring farm-to-table wood-fired fare.

Prior to bringing his simple and seasonal cooking style to Connecticut’s burgeoning restaurant scene, Taibe earned his stripes all over the globe. His resume includes positions in Thailand, St. Pierre (Singapore), and Beaches (Turk & Caicos), as well stints at Abigail Kirsch and Union Square Cafe in his native New York.

Taproot is made possible with the help of these hard working local purveyors:

Holbrook Farm | Bethel
Sport Hill Farm | Easton
Earth Root Farm | Ridgefield
Millstone Farm | Wilton
The Hickories | Ridgefield
Henny Penny Farm | Ridgefield
Westport Farmers Market | Westport
Arogya | Westport
Molten Java | Bethel