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Join us over Labor Day Weekend — Saturday, September 3rd from 5-8pm — for a locally sourced raw bar by To The Gills Seafood and artisanal cheeses sourced by New Curds On The Block.
Order à la carte from the menu below; cash bar!
Small Cheese Flight
Three New England Cheeses, Salami, Preserves with Bread
$30
Large Cheese Flight
Five New England Cheeses, Salami, Preserves with Bread
$45
Small Raw Bar Flight
6 Oysters, 3 Clams, 4 Shrimp with Sauces
$25
Large Raw Bar Flight
12 Oysters, 6 Clams, 8 Shrimp with Sauces
$50
Oysters by the Piece
$2
Clams by the Piece
$1
Zachary Redin is a chef and fishmonger with 14 years of experience in restaurants and fish markets. He graduated from the Institute of Culinary Education with honors in degrees of Culinary Art, Management, and Baking and Pastry Arts. His love of seafood stems from yearly trips to Rhode Island. This has led him to work at The Restaurant at Rowayton Seafood and Fjord Fish Market. Zachary has recently opened his own mobile fish market, To The Gills. As Chief Fish Officer he has an eye on quality, freshness, seafood trends and is always looking for something with a little wow factor.
NCOTB was founded by Kate Truini in 2020 as a mobile cheese shop, making stops at farmer’s markets around Connecticut, and collaborating with independent vineyards, breweries, and restaurants. Supporting the long history of dairy and agriculture in New England, NCOTB sources handmade cheeses for you at peak deliciousness.
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Contact us to get on the Distillery “list” and purchase whisky that we are pre-selling now. We anticipate an initial limited release of bottles, and look forward to special cask offerings down the road. By getting on our list now, you will get the opportunity to purchase that same bottle number from future releases.
