In 1999, the property at 556 S Plain Road was revived as the Arethusa Dairy Farm. The Farm is now home to approx. 350 dairy cows, including some Grand Champion Show Cows. The milk, cream, yogurt, ice cream, butter and cheese from these cows is on showcase at Arethusa al tavolo Restaurant. The restaurant prides itself on exclusively using the farm’s dairy products and for procuring only the finest products for its daily menu.
Arethusa al tavolo opened its doors in June 2013, and has been a celebrated addition to the growing Northwestern Connecticut culinary scene. Located in what was the Village General store, it is situated next to the Arethusa Dairy store, formally the Bantam Firehouse. Al Tavolo has become a destination for local diners and visitors who have a fond admiration for the finest Litchfield county has to offer.
Chef Dan Magill anticipates and welcomes your visit to our vibrant establishment of fine cuisine and refined service.
We look forward to serving you.
Chef Dan Magill grew up surrounded by bountiful waters, abundant produce and plentiful vineyards of Long Island’s North Fork.
He began his culinary career at the age of fourteen, where he was exposed to and learned to appreciate all that his surroundings had to offer, including fresh fish and shellfish from the Peconic Bay and Long Island Sound, to the fruits and vegetables from local orchards and farms.
Dan worked all throughout high school as a line cook, splitting time one summer to work with a friend on a fishing boat, where he developed a fondness for all matters piscine. After graduating high school and still eager to learn about the culinary arts, Dan enrolled in the Culinary Institute of America in Hyde Park, NY.
After graduation, he worked his way around New York City most notably under Chef Daniel Boulud. Later, after relocating to Westchester County, NY. He soon became the Executive Chef at ReLish in Sparkill, NY. There he received praise from numerous magazines including “Best New Restaurant”, from Hudson Valley Magazine, where they wrote “This is a place where food is so revered it’s almost a religion”.
From ReLish he went on to open Restaurant One, in Irvington, NY as the Executive Chef. While there he received an “Excellent” from The New York Times, was voted “Best New Restaurant” from Westchester Magazine, received Five out of Five Stars from In Town Magazine, and earned a food score of 27 from the Zagat Survey.
Prior to Arethusa al tavolo, Dan was the Executive Chef of the Ardsley Country Club, in Westchester County, NY, where he imparted an à la cooking style into the club industry.
At al tavolo Dan’s culinary career has come full circle. He is now surrounded by the all the abundance that Connecticut’s northwest corner has to offer, including all the products that come from Arethusa’s own award winning dairy farm.
Craig Johannesen, started his Culinary Career at a young age in New Jersey. Working for Several small Caterers is where he found a Passion for Great food and the Restaurant industry. To further his education Craig enrolled in The Culinary Institute of America.
Upon Graduation he left the cold winters of the Northeast for the sun of the Florida Keys where he became the Sous Chef of Little Palm Island, a Five Diamond Relais & Chateaux establishment. While there, Craig worked for renowned Chef Adam Votaw, and built his repertoire of upscale French cuisine with a tropical Flair.
Missing the seasons of New England He made a transition back to northeast, becoming the Chef de Cuisine at Atlantica restaurant in Camden, Maine. Here Craig gained a variety of skills working with fresh seafood and local produce. The restaurant flourished with a strong following, to become one of the area’s best places to dine.
Craig returned back home to the tri-state area to work for Chef Dan Magill at Restaurant One. While there he helped the restaurant to obtain an “Excellent” rating from the New York Times, “Best New Restaurant” from Westchester Magazine and earning a 27 for food from the Zagat Survey.
In 2008 Craig left One to join Dan Magill at Ardsley Country Club and played a key role in re- shaping the club’s dining program.
In 2010 Craig took over the helm at Brooklawn Country Club as Executive Chef and quickly was regarded as one of their finest chefs.
Craig has become once again become part of Chef Dan Magill’s kitchen team at Arethusa al tavolo in the role of Executive Sous Chef. Craig plans to continue being part of their thriving culinary innovations and bring the best dining experience to Litchfield
Chef James Arena’s hospitality career began at the early age of fifteen, as a busboy. Recognizing that good food equated to smiling faces and laughter, the seeds to James’s affection for the culinary world were planted; “I knew then that this is what I wanted, I wanted to make people happy.” After making the transition to the kitchen and attending the French Culinary Institute, James distinguished himself in the art of pastry and confections. After graduating, and having spent some valuable time in New York City, he returned back to his home state of Connecticut. A few years later, after honing his craft, James was offered the pastry chef post at the notable ON20 restaurant in Hartford, and then later moved on to become the pastry chef at the iconic Cavey’s Restaurants in Manchester.
Chef James describes his style as “one that entertains the guest visually and allows the ingredients to speak for themselves.” With experience in many different cuisines, he has built a style of fineness, precision & technique, whilst maintaining the importance of tradition, flavor & the respect of ingredients.
He has participated in a numerous local charitable events and has had the pleasure of cooking at the fabled James Beard House. He has entertained guests and food critics alike; his desserts have been described as “Superb” by NY Times, and labelled as “Put us on Cloud Nine” by Hartford Magazine.
Marwan considers himself fortunate to have been able to travel extensively which exposed him to diverse cultures, cuisines and many great dining experiences. He found his passion for service during his university days in Miami, where he started his managerial career, and strived to acquire experience in a plethora of restaurants there.
After two years in Washington, D.C., Marwan moved to Connecticut, and was fortunate to gain more experience with the Barcelona Restaurant group, the Billy Grant Restaurants, and the RestaurantON20, in Hartford.
He guides the dining room staff and oversees the day-to-day operations with an eye for detail. His philosophy is simple; care for your guests like you would care for your family, and those you love most.
Teamwork and a diligent service atmosphere is what Marwan preaches to the Arethusa Al Tavolo service staff.
His “mission” is to serve you, and your guests, the finest meal possible.
Located in the rolling pastures of Litchfield Hills, Arethusa Farm has a proud tradition of raising award-winning purebred Jersey, Holstein and Brown Swiss cows. We pride ourselves on providing the absolute highest level of care for our animals, and creating all-natural, farm-fresh dairy goods with a truly exceptional taste.
Great milk comes from great cows, and great cows come from Arethusa.
For Breeders & Genetics Wholesale
Please visit Arethusa Farm's Genetics at genetics.arethusafarm.com
Head Office & Wholesale
m.822 Bantam Road,
Bantam, CT 06750
m.822 Bantam Road,
Bantam, CT 06750
m.556 South Plains Road,
Litchfield, CT 06759
Arethusa’s Dairy Farm, Creamery and Wine Bar are all located in Historic Litchfield, Connecticut.
Gift Certificates can be requested by entering your information below; we will contact you for payment information. You can also call us at 860.567.0043 to purchase a gift certificate over the phone.
Parking is conveniently located behind the Arethusa Dairy Store off of Doyle Road.