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.
Chef April Massey is a Litchfield County Native, and considers herself “locally grown.” While attending Franklin Pierce College, New Hampshire, as a fine arts student, April began her initial strides in her culinary career as a pastry chef. She travelled the country for inspiration and growth, and was fortunate to apprentice under other talented chefs.
Chef Massey is passionate and self-taught; she believes that cooking is the ultimate & most challenging art form to utilize all five senses. She defines approach to the culinary arts as “refined & rustic.”
Massey’s talents were awarded with a posting as a pastry assistant at Litchfield’s The Mayflower Inn & Spa, and soon after as the executive Pastry Chef of The Community Table, in Washington, CT. During her three year tenure there, April embraced the opportunity to stage at the renowned NOMA of Copenhagen and the acclaimed Tartine Bakery & Bar Tartine of San Francisco. April found the most inspiration during her time spent in San Francisco, with the James Beard Award winning Chef Chad Robinson; “this is where I truly found love for baking.”
Chef Massey joined Al Tavolo in August 2013; her ever-present smile and the aromas of her baking have been a most welcome addition.
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. Or you can call us at 860.567.0043 to purchase a gift certificate over the phone.