Lunch

Dinner

Il Pellicano 

BARRELED NEGRONI

OLIVE OIL MARTINI 

THE SPRITZES

BITTERSWEET GARIBALDI

PELLICANOCELLO

COCKTAILS

PERONI

TWO ROADS OL' FACTORY PILSNER

SIP OF SUNSHINE IPA

SCHNITZ & GIGGLES

DRAFT BEER

WHITE

SPARKING

BOTTLES

WINE

NO-GRONI

LYRE'S AMALFI SPRITZ

NONE FOR ME, THANKS

BITTER & BRACING

GRAPEFRUIT PEEL

HERBACEOUS

QUININE

SWEET

AS YOU LIKE IT - AMARI & APERITIVO

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BEVERAGE PROGRAM

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Fairfield

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An unforgettable luncheon awaits you when Il Pellicano unveils its brand new LUNCH MENU, starting Thursday Feb 17th! Reservations now open.

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Watch us bring modern and traditional cuisine to life

Modern Take on the Classics

I was born and raised in Puebla Mexico  where my grandmother and aunts taught me how to cook at a young age, it was always interesting for me to watch and taste al the amazing food that were preparing ,it wasn't sure yet at that time that cooking would be my carer until in my early twenties I moved to New York City where I tried to start my career in the culinary world  , without much luck, moved to CT months later where I started working as a dishwasher in a small restaurant in Fairfield  and that's where it all started. It didn’t take long for me to discover the gratification from cooking, from making and tasting something new and different that made me want more and more .

After working a couple of years at the restaurant as a dishwasher and moving on as a line cook I  knew how important it was to receive formal training and learn different cultures and techniques , I move around the west coast of the united states trying to learn and expand my knowledge on different cuisines I worked at several upscale restaurants throughout Chicago at Gibsons Italia , The mark by Jean Geaorges in New York, G’ios Italian and Cena’s restaurant in  Tampa Bay and the iconic Steak house The Forge  in Miami FL just to name some of them

Working side to side with the best chefs is where I’ve learned and  I developed my style and techniques on French , Italian and latin cuisines

I then returned to Connecticut to serve as  chef for a upscale mexican restaurant group Cb5 of  Greenwich and Norwalk, Chef at Red Lulu and Lolitas where implement the mexican heritage and the different techniques that Ilearn over the years,  moving from there to work at D’ Pietros in Westport, Artisan restaurant in Southport, The Cottage by Bryan Lewis a very well renowned chef in fairfield county and for the last 6 years  I was the Executive chef of Pearl at Longshore in Westport and Pinstripes BBB Restaurant  in Norwalk CT

With over 15 years of experience in the restaurant world I'm proud and excited to start this new chapter in my career and life. I will bring you the classic and modern of the italian cuisine with a touch of the hispanic flare to ILL Pelicano

A modern approach of the classic dishes from italy, fresh and high quality ingredients will make this one of the best italian restaurants around

Introducing Executive Chef Saul Medina

Pure Italian Cuisine