Imaginative Italian Creations With A Contemporary Flair

By Leonard Bell

John Vazzano grew up in the restaurant business. His family had owned such fine establishments as the Hawley Manor Inn, Three Bears and the Fairway. So it was no surprise to anyone when he opened his own eatery in 1993, in partnership with attorney, Vinny Noce, Jr.

Vazzy’s was a great success from the very beginning. John believes that people gravitate to his establishments not only because of the food, but also because it’s a great place for families and friends to gather. It’s not unusual to see a Little League or junior hockey team taking-up a number of tables. – Big guy and gal teams, too.

It was always in the cards to grow the business; but not only did the restaurant grow, it became an identifiable brand. Bridgeport, Fairfield, Monroe and now Shelton have a Vazzy’s within their town lines. And Shelton is the largest restaurant venture to date.

John will tell anyone who asks him his ‘secret’ for success. “Hard work and a lot of community involvement created this brand,” he said matter-of-factly. “You have to be involved in the community; and wherever there is a Vazzy’s, I’m here to help their cause.” His generosity has been shared with the Rotary, Special Olympics, Swim-Across-the-Sound and a variety of food and toy drives. “You have to be involved.”

The dining room in Vazzy’s of Shelton is big – very big. However, when you fill a big room with people, it suddenly becomes intimate. And it was filled the evening I visited. Decorated with an Italian contemporary flair, tables are placed before a long banquette on two walls – and more tables are arranged in the center of the room.

The extensive menu was created by John Vazzano and executive chef Erik J. Burr. It offers a selection of salads, pasta dishes, and signature entrees unique to the area.

Chef Erik, a graduate of the Culinary Institute of America, spent most of his 23 year career cooking in country clubs. The Ridgefield native got his start at the Redding Country Club – at the bottom – washing dishes. He steadily worked his way up, After he graduated from high school, he began working full time and the management noticed his passion for the work. This Redding club sent him to the famed culinary school where he learned not only the finer points of cooking, but also the importance of the presentation.

Chef Erik’s specialty is Italian cuisine, and with a menu offering 27 different pasta dishes (which can be ordered family style), in addition to 20 entrees – some unique and others old favorites, there is definitely something to satisfy everyone’s palate.

On this evening, I began with an Arugula Salad. This is one salad that should be on more restaurant menus. It’s probably not on more menus because if the chef doesn’t get the right combination of dried cranberries, roasted walnuts and gorgonzola cheese mixed with the arugula leaves; or too much of the lemon-thyme vinaigrette, this colorful salad could be dreadful. But that was not the case at Vazzy’s. It was perfect. It was such a superb cacophony of flavors (and a very generous serving) that I had to force myself to stop and save room for my main course.

My entree was more difficult to select considering the number of tempting choices, such as Veal Saltimbocca, Pesce Salmon or Maiale-Stuffed Pork Chop. I will have to save those ‘tastes of the cucina’ for other evenings because on this night I selected Pan-seared Sirloin Tips. The presentation of this dish is a sight to admire. Sirloin tips cooked to a perfect medium rare were joined on the plate by lobster meat. This exquisite offering should not be confused with ‘surf ‘n turf. By no means. The tipsBe and lobster are served over a wonderful sweet green pea and mushroom risotto, accented (not soaked) with a cognac cream sauce.

The sirloin was full of flavor and the lobster, moist and very fresh. The risotto had an enticing flavor, and in combination with the sirloin and lobster, blended like a choir in unison. – My complements to Chef Erik.

I must admit that I was a bit disappointed by the desert offerings. Unlike the rest of the menu, there was little imagination put into it. – But then again, after finishing this wonderful dinner, little room was left for dessert.

Vazzy’s of Shelton is a much welcomed addition to the restaurant scene. The ambiance is relaxed, the staff very attentive and personable, and the food excellent. And now that the weather has warmed, guests are invited to enjoy a glass of wine or a cocktail on the patio – or even lunch or dinner. But no matter if you dine indoors or out, the experience will bring you back again and again.

Vazzy’s of Shelton, Bridgeport Avenue, Shelton Phone #. Party Room available for all occasions. Catering..