The Old Post Tavern
is a restaurant based on the classic concept of the American Tavern

Fairfield Green, 1805
A "Tavern" is defined as "a place for patrons to gather for the purpose of eating food and consuming beverages."

Taverns were places to greet friends and meet new associates in an informal relaxed environment and in their day, were THE social networking sites.

The primary distinction between a bar and a Tavern is that patrons of a Tavern are treated as guests rather than anonymous members of the public.


Chef Patrick Tennaro, the proprietor and Executive Chef of the Old Post Tavern, intends to carry this tradition forward.

After twenty years of hard work in some of Manhattan's best-known Steak Houses, he's brought his vision and some talented professionals to fill a niche that has long been ignored in Fairfield, the need for a friendly, informal place that serves top of the line seafood, steaks and meats that have been carefully selected and skillfully cooked.

Chef Tennaro received a Bachelors of Science degree from University of Hartford. He then furthered his education with a degree from the Culinary Institute of America.

While earning his degree in culinary arts he studied under Terrance Brennan from the renowned New York City restaurant Picholine. Patrick also studied under David Pasternack from famed restaurant Esca. After training in both front and back of the house and receiving his degree from CIA, he joined the team at Smith & Wollensky Restaurant Group and it's premier steakhouse,
Maloney and Porcelli.

While there, Chef learned and mastered all stations in the kitchen and rose to the coveted position of Banquet Chef.  After years of experience on the job and on the line, Patrick left the world of corporate management and moved to Fairfield County to become the Executive Chef of a family owned restaurant, Conte's of Westport.

Today, Patrick is utilizing all of his prior training, knowledge and experience working as the Executive Chef and General Manager of Old Post Tavern.