THE BUZZ Porrón and Piña Opens in Hartford


estaurant Porrón recently opened its doors to Connecti- cut’s capital city where locals and visitors are able to dine in the Goodwin Hotel’s signature Spanish- style restaurant. Helmed by nation- ally renowned Chef Tyler Anderson and his all-star team - many of whom are behind the success that is


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Millwright’s Restaurant and The Cook & The Bear - Restaurant Por- rón brings local fare to a globally- inspired menu.


Notably, the restaurant is home to a Ham Bar and Wine Tasting Room, enticing patrons to partake in the truly traditional aspects of the Spanish dining experience. The Ham Bar features fi ve assortments of Ham offered in 50 gram servings. The Wine Tasting Room features an Iberian-style tiled fl oor with ceiling-high shelving for over 60 wines from around the world. Anchored in the center of the rectangular room is a tall wooden tasting table that can be used by visiting vint- ner’s and private diners alike.


Hartford’s publishing heyday is hat-tipped in the parlor-style, co- lonial Bar Piña - Restaurant Porrón’s sister bar at the Goodwin Hotel. The bar is situated on the corner of Haynes Street and Asylum in the heart of downtown Hartford. Piña, which is Spanish for pineapple, was a commonly accepted sign of hospitality in colonial America and elsewhere abroad. Chef Tyler Anderson works with Bar Director Tim Cabral of The Ordinary in New Haven, CT (listed as one of the World’s Top 20 Bars by Condé Nast Traveler) in putting together an extensive list of classic, modern and Spanish-inspired drinks.


For day-timers, Pastry Chef Kristin Eddy has designed an artisan donut menu. Hotel guests and passers-by can stop in for some coffee and a sweet treat as they settle in the circular “library” nook of the establishment.


Restaurant Porrón can be found at 1 Haynes Street in Hartford, Connecticut. Online it can be found at www.porronandpina.com and on instagram and facebook @porronandpina. To contact the restaurant directly call 860.904.2101.


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