A Culinary Treasure

By Linda Tuccio-Koonz 

Only open a short time, Bantam’s elegant Materia Ristorante is already beloved for its creative Italian cuisine, and recently underwent a complete redesign of its dining room and bar area.

“We’ve grown so much since we first opened because we’ve learned so much from our guests – their likes and dislikes. It’s taken us in new directions,” says chef David DiStasi, who co-owns Materia with his brother, Michael.

“From developing a chef’s tasting menu to give more of a journey to our guests, to offering more vegetarian items, we’ve seen what people are looking for and adapted,” says the CIA graduate, who honed his craft in restaurants such as the Michelin starred La Trattoria Enrico Bartolini, in Tuscany.

Components of each dish at Materia are either made by hand or sourced locally, says service manager Christopher Hodson. “David has an amazing team. His risotto is very special; it’s made to order every time.” 

And the newly renovated dining area, with its wraparound banquette seating and lighting with gold accents “matches the sophistication of the food.” 

It’s no surprise the Connecticut Restaurant Association named Materia 2022’s “Best Newcomer.” First-time visitors should splurge on the seven-course tasting menu. A true experience, it features appetizers, two pastas, and a fish and meat course, all beautifully presented, ending on a sweet note. 

“We call it ‘Il Viaggio,’ which is a journey, a trip,” DiStasi says. “We like to describe it as a trip to Italy. It’s to highlight who we are.” —materiaristo.com