Refined, New American cuisine in a polished, relaxed atmosphere.
A true farm-to-table restaurant.
A menu based on the freshest and finest local food sources:
Meat and poultry from Shelton, Roxbury, Bridgewater, Wilton and Newtown,
produce from Ridgefield and neighboring farms,
and fresh seafood from waters off
Connecticut, Massachusetts, New York as well as from the Chesapeake Bay.
A true farm-to-table restaurant.
A menu based on the freshest and finest local food sources:
Meat and poultry from Shelton, Roxbury, Bridgewater, Wilton and Newtown,
produce from Ridgefield and neighboring farms,
and fresh seafood from waters off
Connecticut, Massachusetts, New York as well as from the Chesapeake Bay.
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23 Bailey Ave - Ridgefield
203.431.0796 BRUNCH (SAT) 11:30 am - 3 pm (SUN) 11:00 am - 3 pm LUNCH (TUES – FRI) 11:30 am - 3 pm DINNER (TUES – THURS) 5 pm - 9:30 pm (FRI & SAT) 5 pm - 10:00 pm (SUN) 5 pm - 9:00 pm 
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Executive Chef Zach Campion
Cooking has always been a vital part of Zach Campion’s life. After graduating from Simsbury High School at the top of their articulated culinary program, Zach furthered his formal culinary training for 4 years at Johnson & Wales University in Providence, Rhode Island. During this period, Zach worked at several establishments, including Local 121 in Providence as well as Metro Bis in Simsbury, where he had the opportunity to work under Christopher Prosperi and gain the necessary exposure and training to hone his craft. Soon after, Zach was given the chance to bring his wealth of experience and talent to ON20, where he has flourished and contributed to their success over the past 2 years. Becoming the Sous Chef at ON20 has allowed Zach to embrace his creativity in working with all types of culinary ingredients as well as to draw upon his team-building skills to enhance the overall kitchen operations. Since then Zach has relocated to Ridgefield, CT to pursue his dream. Cooking completely farm-to-table food. 
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