NEW CANAAN – The former Waveny Bar & Grill at 36 Pine St. will relaunch at the end of this month as The Waveny Tavern by PXK. The new concept is a strategic partnership between culinary legend Chef Peter X. Kelly and seasoned restaurant operator Dan Camporeale.
The Waveny Tavern by PXK’s mission is to become the town’s gathering place, equally suited for family celebrations — like the latest Little League win — or date nights.
“In an increasingly digital world, our focus is on cultivating genuine relationships with our guests, our community, our purveyors, and each other,” said Chef Kelly, who is known for multiple James Beard nominations and 4-star New York Times reviews for Xaviars at Piermont, New York. “The result is a welcoming gathering space that not only feels like home for New Canaan residents but is also friendly enough to invite neighbors to our beautiful town.”
Rooted in a shared Yonkers heritage, the collaboration of Camporeale, who has launched more than 16 concepts in New York and Connecticut, balances Kelly’s dedication to culinary excellence with Camporeale’s operational expertise.
The Waveny Tavern by PXK will be open for lunch and dinner six days per week (the restaurant is closed Mondays).
Menu highlights include New Canaan Clam Chowder prepared with Nueske’s bacon, potatoes, chives, and light cream; Chawanamushi Warm Japanese Custard featuring shellfish, sea urchin, and dashi broth; and Lobster Pot Pie with market vegetables, tarragon, and Hon-Shimeji mushrooms. For meat lovers, the menu presents Hudson Valley Duckling with green peppercorns and Hakurie turnip, alongside the Cowboy Ribeye for Two — the steak that impressed Bobby Flay on Iron Chef America — a 40-ounce ribeye with a brown sugar and cayenne crust, cream spinach, and sauce béarnaise.
Dessert selections include a Rustic Pear Tart served warm with diplomat cream and vanilla gelato, and the house-made “Ala Minute” Napolean featuring lemon curd, vanilla crème, and fresh berries over caramelized pastry.
At the age of 23, Chef Kelly opened his first restaurant, Xaviar’s, in Garrison, New York, marking the beginning of his illustrious career in hospitality. To date, he has owned and operated some of the most celebrated and acclaimed restaurants in New York State.
Throughout his illustrious career, Chef Kelly has garnered numerous accolades, including The New York Times’ highest rating (“Extraordinary”), the Mobil Travel Guide Four Star Award, Wine Spectator’s “Best of Award of Excellence,” and was nominated for the prestigious James Beard Award for Best Chef Northeast. His culinary expertise has been featured in The New York Times, Food & Wine, and Bon Appetit.
Beyond his culinary achievements, Chef Kelly is a dedicated philanthropist and community leader. He has actively supported numerous charitable organizations, including the Peter X. Kelly Teaching Kitchen at HVHC, Dine Out For Kids Rockland, and the Hudson Valley Health Care System.
