Keiltys Are Back in Canaan
By Kathryn Boughton
From the Litchfiled County Times
On a perfect moonlit October night almost four years ago, A.T. and Lori Keilty suddenly went out of business. The couple was then running a popular restaurant, Keilty’s Pub, in one wing of the venerable Canaan Union Depot. On any given evening, patrons poured through the door of the pub to enjoy a libation, to knosh on hearty, low-tech food and to visit with neighbors. Then, in a trice it was all gone. The 130-year-depot went up in flames and the Keilty’s were without an income.
At first, they hoped the depot would be quickly rebuilt, but efforts to raise money for the multimillion-dollar restoration project dragged on, and the couple was forced to look elsewhere. They contracted to operate the restaurant at the Egremont Country Club in nearby Egremont, Mass., and took over the seasonal Snack Shack in Canaan.
This year, with funding for the depot still a glimmer on the horizon, the Keiltys decided to cut short their wait and to open another restaurant in a Canaan, only a couple of hundred yards from the remains of the train station. In mid-May they unveiled Kati O’Casey’s on Main Street in the location formerly occupied by The Cannery.
"We are just happy to be back in business in Canaan," said Mrs. Keilty. "We missed the people."
"It’s a nice comfortable feeling," added her husband.
The Keiltys were busy for months preparing for the May opening. They had lost all their business possessions in the fire and had to start from scratch. Mrs. Keilty undertook the task of purchasing items for the restaurant and planning its décor.
"I wanted to make it warm and inviting," she said, reflecting on the change from the chic minimalist look adopted by the owners of The Cannery. She opted for lush blue-greens for the walls, accented with white and rust tones on the trim. Norman Rockwell prints and antique-looking lantern wall sconces adorn the walls, and a jaunty rooster greets guests atop the reception desk. At the rear of the dining area, Mrs. Keilty installed a vintage hutch she refurbished for use as a back bar, and graceful tables and chairs in cherry tones continue the feeling of warmth in the modestly sized dining area.
"Lori did all the decorating," said Mr. Keilty with satisfaction. "She had to find everything from dishes to tables and chairs. We chose the Norman Rockwell prints because they are so friendly."
Even the name of the restaurant continues the feeling of a welcoming, home away from home for guests. The Keiltys, who have always celebrated their Irish heritage through their business, used their daughters’ names, Kati and Casey when christening the new business. "They can hardly wait to get into the food business," said their proud father of his children, who are aged 9 and 11, and who have literally grown up in the business.
Patrons have been delighted to discover that some of the wait staff from the previous restaurant has gravitated back to the Keiltys. Bridget Hoey, in particular, has been named manager of the new restaurant.
The pub fare that was their staple in their previous business is not prominent at the new restaurant. The Keiltys explain that this restaurant is smaller, and that they had to produce a more upscale menu to compensate for fewer meals served. They hired chef Tony Baraks from West Stockbridge, Mass., to help develop the menu, which changes frequently.
"I would call our food ‘eclectic American bistro,’" said Mr. Keilty. "We change it on a regular basis because we don’t want to be stuck in a rut."
"And we have specials, like lobster rolls for lunch and rack of lamb," added his wife.
The restaurant is closed Monday, but is open for lunch Tuesday through Sunday, starting at 11:30 a.m. Among the appetizers served both for lunch and dinner are crab cakes with a lemon chive remoulade [$7.95], steamed mussels finished with white wine, garlic and fresh tomato [$8.95] and Tuscan puffs of deep-fried Mozzarella in a tempura batter, drizzled with basil pesto [$5.95].
Lunch selections include three salads ranging in price from $6.95 to $9.95, as well as 10 main dishes such as "The Big Bleu," a half-pound Angus burger with crumbled bleu cheese and caramelized onions [$8.95]; a lamb sandwich with feta cheese, black olives, roasted red pepper on grilled panini bread [$8.95] and a "Triple Threat," which consists of grilled cheddar, Swiss and Colby Jack cheeses on sourdough bread with grilled tomato [$7.95].
Vegetarians can choose the cheese sandwich, a "Portabella Princess," consisting of marinated and grilled mushrooms atop a bed of Boursin cheese, roasted red peppers and red onion on grilled panini bread [$7.95]; or a "Veggie Whopper," a meatless burger served on a Kaiser roll with sweet peppers and a side of pesto mayonnaise [$6.95].
The dinner menu offers eight entrees, as well as a number of lighter dishes. Prominent on the menu are items such as "Kati’s Grilled Salmon," finished with teriyaki sauce [$16.95]; "Amber Chicken," sautéed and topped with roasted peppers, artichoke hearts, calamata olives and white wine garlic sauce; a grilled 16-ounce New York strip steak topped with grilled Vidalia onions [$20.95], and a stuffed fillet of sole, stuffed with scallops and crab and finished with a basil cream sauce [$15.95].
Again, vegetarians are recognized with specials every evening, priced at $15.95.
Hot weather can wilt the most ferocious appetite, and those looking for lighter fare in the evening can turn to the three salads offered, or such items as a New York strip steak sandwich on a garlic bread baguette or beer-battered fish and chips served with fries. Both are priced at $12.95.
Lunch is served through 3 p.m., and the dinner menu begins at 5. The restaurant closes at 9 p.m. Sunday and Tuesday through Thursday, and is open until 10 on Friday and Saturday. Sunday a brunch is offered from 11:30 a.m. through 3 p.m.
The Keiltys say they are delighted with their new location, but that does not mean their wait is over for their previous spot. They continue to hope that the train station will be rebuilt and that they can reopen Keilty’s Pub there. In that event, they will serve Canaan from two locations, offering pub fare in the one and fine dining in the other.
They are also working to increase their catering services from the new location.
Those wishing to make reservations at Kati O’Casey’s can call 860-824-4848. |
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