Saugatuck March 2025 by Wainscot Media

SAUGATUCK

2025 Collector Series Featuring Patrick Sikes Photography

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Editor’s Letter

HELLO, AND WELCOME to the first issue of Saugatuck magazine. My name is Colleen Crowley—I’m a longtime resident of Weston/Westport and a journalist by trade, and I’m excited to serve as editor of this new publication.

When the idea of the magazine was born, a lot of thought was put into trying to nail down Saugatuck’s identity; as you’ll read, the neighborhood has constantly evolved with the times. It has a past, present and future, and we want to use our creative voice to help define and protect its identity.

That’s why in our first issue we offer a pair of feature articles, one that delves into Saugatuck’s history and another that

presents a vision for the future.

As we explore coastal life in Westport from the perspective of Saugatuck, we hope to serve as the voice of the next generation of Westporters, both exurbanites seeking the benefits of city, country and coastal living, and area natives choosing to start their families here.

We’ve partnered with photographer Patrick Sikes to bring you a fresh perspective on familiar places through our fine art covers. Patrick is an incredible photographer from the area who works in fine art, commercial, residential, marine, aerial and editorial photography. Together, we have curated photographs for the magazine that help illustrate Saugatuck and Westport’s shoreline from a unique point of view.

If you have any tips or story ideas, feel free to reach out to me via email at editor@saugatuckmag.com. I truly hope you enjoy Saugatuck magazine.

Colleen Crowley Editor

SAUGATUCK magazine

Publisher Ryan Pearson

Editor Colleen Crowley

Creative Director

Kijoo Kim

Interns Fall 2024

Jenna DeBiase

Haiden Leach

Valentina Ortiz Elian

Interns Spring 2025

Ayasha Cantey

Lizzy Carpenter

Gabriella Vilas Boas

Contributing Photographer Patrick Sikes

WAINSCOT MEDIA

Chairman Carroll V. Dowden

President and CEO

Mark Dowden

VP, Group Publisher, Regional Thomas Flannery

VP, Content Strategy

Maria Regan

Associate Editor Sophia Carlisle

Art Director

Rosemary O´Connell

Advertising Services Director

Jacquelynn Fischer

Operations Director Catherine Rosario

Production Designer Chris Ferrante

Print Production Manager Fern Meshulam

Advertising Production Associate Griff Dowden

Saugatuck magazine is published by Wainscot Media. Serving residents of Saugatuck and the shoreline communities of Westport, Connecticut, the magazine is distributed monthly via U.S. mail. Articles and advertisements contained herein do not necessarily reflect the opinions of the publishers. Copyright 2025 by Wainscot Media LLC. No portion of this magazine may be reproduced in any form without written consent.

PHOTOGRAPH BY CAMERON

Contributing Photographer Patrick Sikes

1. No More Stolen Packages: Your packages are safe until you pick them up.

2. Convenience: We text/email you when your package arrives! Come pick it up when you can.

3. Mail Forwarding: If traveling, get your mail forwarded wherever you are.

4. Professional Appearance: Every private mailbox has its own street address, adding professionalism to your business.

5. Privacy: Seperate business from personal; keep your home address unpublished.

6. Reliability: Someone will always be there to receive important shipments.

7. Full Service Package Recieving: We’ll accept pakages from every mail carrier.

Saugatuck neighborhood has always embraced change; see how the area has evolved past and present.

Coastal Lifestyle Spring (Ski) Break!

These ski areas are close enough to home for a lastminute trip while there’s still snow on the ground.

By Lizzy Carpenter, with contributions from Ayasha Cantey and Gabriella Vilas Boas

IF YOU HAVEN’T had the chance to hit the slopes this season, there’s still time to enjoy the mountains. With shorter lines and warmer temperatures, some even consider spring the ideal time to get in their skiing and snowboarding runs. Check out these East Coast resorts for a quick trip to get your fix.

VERMONT

• Jay Peak

Jay Peak is on Indy Pass and gathers about 292 inches of snow annually. It is still possible to ski in March as there is an average of about 66 inches of snow remaining. Jay Peak famously has an usually high amount snowfall by Northeast standards, feeding your skis with the perfect amount of snow. Jay Peak’s unique terrain allows for perfect views and heart-pumping slopes, making it a ski destination you’ll want on your map.

Opposite page, top to bottom: Freshly groomed runs at Mont Sainte Anne; the glades at Bretton Woods

This page, top to bottom: Loon’s wide, picturesque runs; Sugarloaf at sunrise

• Stowe Mountain Resort

Although Stowe boasts 485 acres, 116 trails and a 4,395-foot summit, it offers so much more than just skiing. Beyond the slopes, enjoy gondola rides, ice skating and snowboarding. Relax at local spas or indulge in delicious dining. For younger visitors, Stowe’s licensed Cubs Childcare offers a fun, safe experience.

NEW YORK

• Gore Mountain

Interested in more skiing for your buck?

Gore’s SKI3 Pass grants access to Gore, Belleayre and Whiteface Mountains. With an annual snowfall of 110 inches, March alone sees 28 inches over seven snowy days, expanding your ski time well into the spring. As New York’s largest ski resort, Gore Mountain provides a thrilling 2,537-foot vertical drop and spans 428 scenic acres, offering diverse terrain for an unforgettable winter adventure.

NEW HAMPSHIRE

• Bretton Woods

Bretton Woods, part of the exciting White Mountain Super Pass, offers exclusive access to four resorts: Bretton Woods, Cannon, Cranmore and Waterville Valley. With 200 inches of snow annually and 30 inches in March, Bretton Woods is a winter wonderland, well into the spring. As New Hampshire’s largest ski area, it features a 1,500-foot vertical and breathtaking Mount Washington views.

• Loon Mountain Resort

Loon is perfect for those looking for fun for the whole family. With an average March snowfall of 26 inches, Loon is

a getaway for all seasons. Home to the longest vertical drop in New Hampshire, Loon is a must-visit. The fun doesn’t stop there, though, as families can experience one-of-a-kind events, such as 80s Day, to spice up their ski days.

MAINE

• Saddleback Mountain

Saddleback, one of the East Coast’s largest independent ski resorts, spans over 600 acres and gets a whopping 225 inches of snow annually. With a 2,460-foot base elevation, a 2,000-foot vertical drop, 68 unique trails and four lively terrain parks, it’s an adventurer’s dream—offering skiing, snowmobiling, fat-biking and cozy après-ski dining. The Indy Pass, starting at $419, offers fun for your entire group.

• Sugarloaf Mountain

Sugarloaf offers jaw-dropping cable car views of its rugged cliffs, creating a can’tmiss experience. Spanning 1,298 acres with 174 trails and 15 lifts, it’s a paradise for skiers and thrill-seekers alike. Brave the biggest slope with a 4,237-foot drop then warm up indoors with axe throwing, live music, shopping and cozy dining.

• Sunday River Resort

Escape the everyday hustle and bustle with a trip to Sunday River, an exciting 884-acre playground with 144 trails and 19 lifts. Shred stress on the slopes by day and go skiing under the stars by night. Nearby Bethel offers charming entertainment, while the resort hosts twilight skiing, fireworks, ice climbing, cozy dining, boutique shopping and the relaxing Jordan Spa.

QUEBEC

• Mont Sainte Anne

Mont Sainte Anne offers a longer ski season with 209 inches of snow annually, perfect for spontaneous getaways. With 2,143 acres, 71 trails, 9 lifts and a 2,050-foot drop, it’s impossible to get bored! Off the slopes, enjoy alpine touring, snowshoeing, dog sledding and ice fishing. And the mountain is about 25 miles from Quebec City, making it the ideal destination if you want a taste of city life with your snow.

Lizzy Carpenter is a current senior at Quinnipiac University studying Media Studies, Public Relations and Advertising. When she isn’t working toward her degree, she enjoys writing, acting and finding the best lunch spots in Fairfield County.

Après-

Ski

Boost recovery, reduce pain and enhance performance with the restorative power of cold plunges, saunas and redlight therapy.

by Haiden Leach, with

contributions from Colleen Crowley

Neighborhood News

WHEN YOU RETURN from the slopes, don't forget to rest and recover. Contrast therapy might seem like a new concept, but it is surprisingly familiar. Icing a sprained ankle or using a warm compress on a sore back—on a small scale, these at-home treatments for aches and pains work in a similar way to contrast therapy.

Cold plunges, red light therapy and infrared saunas are innovative wellness treatments that use light and temperature extremes to enhance recovery and overall health. Here in Westport, you can experience these treatments at the newly opened SweatHouz.

Each marble-tiled suite at SweatHouz is private and includes all you need for a session. First you start in the sauna, where infrared light heats the body directly, offering a more comfortable experience than traditional saunas. The heat encourages detoxification through sweating, promotes circulation and relaxes tight muscles, making it ideal for stress relief and athletic recovery. Regular use can enhance cardiovascular health, alleviate pain and boost mental relaxation.

A quick shower and then it’s time to plunge.

Cold plunges, which involve immersing the entire body in cold water between 48 and 55 degrees for

up to 4 minutes, are often used after workouts to reduce muscle soreness and fatigue. During the plunge, blood vessels constrict, and although the initial seconds are uncomfortable, many people report a sense of calm and clarity as the time passes. After exiting the tub, the body warms and blood vessels dilate, quickly delivering oxygenated blood and nutrients to the system and accelerating healing.

Athletes aren’t the only ones who can benefit; preliminary research suggests that cold therapy may be beneficial for chronic pain and joint pain and has been associated with stress reduction, improved mood and better sleep.

As an add on, SweatHouz offers full body red light therapy, which uses low-level wavelengths of red light (600 to 650 nanometers) to penetrate the skin and stimulate mitochondrial activity, increasing adenosine triphosphate (ATP) production and accelerating cellular repair. This noninvasive therapy reduces inflammation, enhances tissue healing and supports skin health by promoting collagen production and improving texture and tone. With several different treatment protocols, red light can be used to alleviate joint pain, muscle strain and skin conditions, such as acne or scars. Individual contrast therapy sessions are available, but patrons will see the most benefit from regular sessions.

Packages and booking information are available at www.sweathouz.com. As always, consult your doctor or health professional before beginning a treatment program.

A senior communications major at the University of New Haven, Haiden Leach is passionate about multimedia storytelling, vintage shopping and Japanese cuisine.

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Local Provisions

Rooted in Flavor

Chef Brian Lewis discusses his culinary inspiration and his love of local ingredients.

By Haiden Leach and Colleen Crowley

FOR THE THIRD TIME, The Cottage’s chef and owner Brian Lewis has been named a semi-finalist for the James Beard Awards’ Best Chef: Northeast, having been similarly recognized by the organization in 2018 and 2022.

The Cottage, which highlights locallysourced produce, debuted in Westport in 2015 and opened a second location in Greenwich in 2022. Lewis’ other restaurant concept, OKO, celebrates Japanese-inspired cuisine at locations in Westport and Rye, New York.

Chef Lewis’ vision at The Cottage utilizes the best seasonal ingredients to create warmth and vibrancy on the plate. We spoke with Lewis about his inspiration in the kitchen, his favorite flavors and how to use up the last of the winter produce before spring hits.

How do sustainability and ethical sourcing influence your menu?

Sustainability is at the heart of my menu. I’m deeply committed to working with local farmers and sustainable purveyors, and this dedication is evident in every dish I create. Each ingredient has a story, and I celebrate its craftsmanship and origins. For me, this is an opportunity to lead by example and inspire the industry to prioritize these initiatives.

What trends or ingredients do you think will shape fine dining’s future?

I don’t focus on following trends—I strive to set them. For me, this means diving deep into global cuisines, honoring their authenticity and adding my creativity and innovation. I believe fine dining should be shaped by hyper-seasonal, locally sourced ingredients at their peak, with a renewed emphasis on simplicity that lets those ingredients shine.

Can you share your process for creating a new dish?

It often starts at the farmers’ market, where a single ingredient can spark an entire creative journey. For example, I might come across a batch of beautiful heirloom carrots, and that discovery sets

my imagination in motion. Back in the kitchen, I approach the ingredients without any preconceived notions, experimenting freely to see how much I can elevate it— transforming it into multiple dishes and experiences.

How would you describe your culinary philosophy in a sentence?

My culinary philosophy is to “Make it Delicious.” By embracing the seasons, challenging conventions and pushing the boundaries of culinary artistry, I inspire my team to create with passion and purpose. I believe food is about more than sustenance; it’s about transforming how people experience community, hospitality and life itself.

What’s been your biggest challenge as a chef, and how did you overcome it?

One of my greatest challenges as a chef was navigating the intense physical and emotional demands of this industry, especially in the early stages when rewards were not immediate. I overcame this by staying true to my vision and eventually opening my own restaurants, which allowed me the creative freedom to fully express

myself while achieving financial success. This journey has reinforced the importance of resilience and dedication in pursuing one’s passion.

Many people believe the winter is devoid of produce, but that’s not the case. What in-season produce are you using in your menus?

Right now, I’m working with salt-baked celery root, pairing it with black truffles for a dish that’s both earthy and luxurious.

What’s an unusual combination with late winter produce that people might not think of?

I love pairing root vegetables with bright, aromatic curry and a sunflower crunch. It adds unexpected vibrancy and texture to these hearty ingredients.

What ingredient do you wish was in season during the spring? How would you use it?

Heirloom tomatoes—I would use them in every way possible.

If you could only eat one dish for life, what would it be?

Ice cream!

Opposite page, clockwise from top left: Chef Brian Lewis; Kabocha squash tempura with maple gochujang aioli; oysters Rockefeller with spinach, guanciale, Meyer lemon and Parmesan crumbs. This page: Deviled farm eggs with Black truffle, potato crunch and chives.

Shifting Tides

The Hamlet at Saugatuck will undoubtedly change the face of our community. In this first installment of our ongoing coverage, we explore the vision and motivation behind the muchtalked-about development.

By Colleen Crowley

AS YOU DRIVE DOWN Riverside Avenue, watching the clock and silently hoping your train is a minute or two late, it’s easy to breeze by the area adjacent to the Westport train station.

Certainly, you’re aware of Harvest, Romanacci and the other beloved eateries on Railroad Place that face the southbound platform. After all, the whole Saugatuck neighborhood is a bright spot in Westport’s culinary scene.

However, directly behind those dining establishments are a few industrialized lots that don’t exactly encourage locals to spend time in this section of town.

The Hamlet at Saugatuck wants to change that.

NEW DEVELOPMENT

Spearheaded by Westport-based Roan Development Ventures, The Hamlet has been a controversial project from the outset. While some Westport residents welcome the thought of turning underutilized lots into retail and hospitality spaces, others are wary of zoning concerns, traffic issues and losing the charm of Westport.

Saugatuck magazine sat down with Roan founding principals Rodrigo Real and Martin Purcell to discuss the details of and motivations behind the development and what they hope the project will bring to our town.

In early 2020, Roan began exploring

potential sites along the Connecticut coast that would allow for a hospitalityfocused development. “Most of the waterfront is owned by single-family, private owners, and this is the last undeveloped parcel along Metro North,” says Real. “And it sits adjacent to a waterway and a marina… we knew it was the last possible site to be able to do something of any sort of scale that could actually have any impact from a hospitality standpoint.”

Situated between the railroad and the I-95 overpass, The Hamlet will be spread across several sites on the mainland, two islands and a lighthouse. With a total of approximately 400,000 square feet, the

project will include a boutique hotel, a gourmet food hall and market, a luxury spa, street level retail, upperlevel residential units, an indoor play space for kids and spaces for offices, events, galleries and more.

“We looked at this from the lens of what is missing in our lives, as we’re members of the community, and what would make the difference to that,” explains Purcell.

The food hall and market will be off Franklin Street in the space between Luciano Park and the train station

parking lot, which is currently used for boat storage. The upper-level residences and most of the retail spaces will occupy the rest of the block behind the existing storefronts and restaurants on Railroad Place.

And finally, the hotel and restaurant spaces will be along the waterfront off Riverside Avenue, between the I-95 overpass and Railroad Place.

The Black Duck will remain as is. According to Real, Roan is aiming to fill many of the retail and dining opportunities with local purveyors.

A LOVE LETTER TO CONNECTICUT

Aesthetically, the buildings will draw inspiration from a variety of classic New England exteriors, from wood shingle siding to the red brick seen at National Hall. A pedestrian thoroughfare winds through the district, leading to the water’s edge.

There, the riverside will be dredged to a low-tide depth of six feet and 35 transient slips added for boaters to tie up for the day. Plenty of below ground parking will be available, in addition to a water taxi that can ferry passengers downtown or to the exclusive-access islands out in Long Island Sound.

Guests can take a short trip to either Betts Island, Calf Pasture Island or Peck Ledge Lighthouse, where Roan aims to tap a once largely inaccessible resource

and create spaces for events, secluded cottage getaways, a beach club and unique dining experiences.

“We always saw this as a love letter to Connecticut, and we believe this project will really catalyze hospitality in the state,” says Real, who is a Westporter himself. “This is the only project we’ve worked on that is 100% personal,” he added. “It’s a passion project and a labor of love.”

As area locals, Real and Purcell saw a need in Westport for a place for people to gather, host events, stay the night and spend time with their community. “We

want to create that neighborhood where people want to bump into each other, with a walkable feel to it, where your kids can run around and it’s safe,” says Purcell.

BARRIERS TO CONSTRUCTION

However, Roan is fully aware of the hesitancy, and outright disapproval, of some members of the community. In the fall of 2023, an open public meeting was held at the Roan offices. It was attended

by town residents, the fire chief, the police chief, representatives from the select woman’s office, and some members of the Representative Town Meeting and the Planning & Zoning Department. Everyone was invited to voice their opinions and share their concerns, and several architects were on hand to sketch out proposed ideas in real time. “We looked at every idea that someone had, and went through it, and then we came up with the best possible design for the neighborhood,” says Purcell.

In the months since plans for The Hamlet were first announced, traffic studies have been conducted and “pain

points” have been identified, which Roan hopes the nature of the project itself will resolve. Although the g oal is to create a walkable district by adjusting traffic light coordination, moving on-street parking to lots below ground and encouraging use of the water taxi, hopefully, the notorious congestion of the neighborhood will be alleviated.

World-renowned urban design firm DPZ is working with Roan on the project, as is Westport-based civil engineering firm Landtech. While groundbreaking is scheduled for the fourth quarter of 2025, buildings will not be going up immediately; site

remediation will be one of the first hurdles The Hamlet will have to vault.

Across much of the planned footprint on the mainland, it is estimated that the first four to six feet of topsoil may contain pollutants, a remnant from years of coal yard deposits from the

railroad and industrial chemicals and materials used in the past by shipyards, dry cleaners and auto repair shops. With approval from state environmental authorities, Roan plans to remediate the site, safely dispose of the contaminated soil and materials, and install a waterproof capping substructure to ward against further soil permeation.

LOOKING FORWARD TO THE FUTURE

All in all, construction will take 36 months, a timeline Roan has meticulously mapped out to minimize disruption to the town. However, some amenities may be activated and opened to the public in a phased fashion so they can be enjoyed as soon as possible.

“It’s our hope that The Hamlet

at Saugatuck will bring a lot of joy on multiple fronts and fill some of the gaps that are missing, as far as lifestyle,” says Real.

As plans are finalized and start to become a reality, the residents of Saugatuck and greater Westport are sure to continue weighing the pros and cons of future development of the town.

However, Roan hopes that The Hamlet at Saugatuck will eventually be viewed as a community asset. “The fact that it’s at such a great location means that people will use it on a constant basis, and it’ll become integrated into their lives,” says Real. “Really, everyone in Westport will congregate here, getting on and off the train, getting on and off a boat. We’re really looking forward to having it be that glue that makes a lot of the public happy.”

*Members of the Planning & Zoning Department and the Representative Town Meeting were contacted for interviews, but did not provide comment by time of publication.

**The Hamlet at Saugatuck/Roan Ventures are advertisers in Saugatuck magazine. They did not receive editorial oversight of this article.

***Images are renderings and do not reflect the final plans or design of The Hamlet.

A Brief History of Saugatuck

The story of Westport’s Saugatuck neighborhood is fascinating and winding, like the river for which it is named.

By Colleen Crowley

LONG BEFORE the docks and pilings, bridges and trains and businesses we patronize every day, Saugatuck was just a river. However, the history of Saugatuck, both the river and the neighborhood, is not as simple as that.

There is evidence of human occupation of this land dating back approximately 7,500 to 10,000 years. As time went on, indigenous populations in the area formed more permanent settlements, and the Paugussett people used the lands we know as Saugatuck, meaning “outlet of a river,” as seasonal hunting and camping grounds.

COLONIAL SAUGATUCK

In the 1600s, Dutch, British and French colonists arrived in New England, bringing with them devastating diseases

that indigenous people had previously not been exposed to. Conflict with settlers and other tribes all but wiped out the remaining Paugussett tribe and the larger Pequot nation.

In this tragic way, Connecticut— and Fairfield County within it—was cleared for European settlement. The Saugatuck River acted as the border between Norwalk and Fairfield, and farmers settled the area. As communities were established, so too were roads and waterways, built as a means of transportation and to facilitate the exchange of goods.

Wharves, storehouses and docks quickly sprang up along the Saugatuck River, stretching from the coast to Saugatuck Village, which we know now as downtown Westport. Sloops navigated

the river’s tides, and the sounds and smells of shipyards permeated the area. Prominent families like the Jesups, the Coleys, the Sherwoods and other “first families” all had moorings and conducted business along the Saugatuck’s shores.

During this colonial period, grain, produce, livestock and other provisions were exported via the Saugatuck River and shipped up and down the East Coast and as far away as Texas and the Caribbean. Return trade brought sugar, cotton and other luxuries not found in the Northeast.

THE USE OF SLAVERY

It should be noted that the trade economy in the Northeast could not have prospered without the use of slaves. Slaves accounted for 6% of the population of Fairfield County during the peak of the practice,

Above: Westport Fire Department No. 4, Saugatuck, circa 1880. Opposite page, clockwise from top: The Capt. Abraham Sherwood sloop moored near National Hall; the Hubbell and Bradley store; turn-of-the-century leisure seekers boating on the Saugatuck River

just prior to the American Revolution. In 1774, Connecticut banned the importation of slaves, and in 1783, state legislation began phasing out the practice. But it wasn’t until 1845 that slavery was formally abolished in Connecticut.

In 1833, when Great Britain abolished slavery across its empire, trade with Caribbean colonies declined, so Connecticut merchants shifted to trading finished goods with southern American states. That trade was halted by the Civil War, a time when merchants along the Saugatuck supplied Union soldiers with vitamin C-rich onions, a Westport specialty of the mid-1800s.

WESTPORT WELCOMES THE INDUSTRIAL REVOLUTION

Westport was officially incorporated in 1835, combining tracts of land from neighboring Norwalk, Weston and Fairfield. Soon enough, the Industrial Revolution arrived, changing the face of Saugatuck once again. There was a shift

away from agriculture to production and manufacturing.

Industrial complexes like the E.S. Wheeler Saugatuck Manufacturing Company (aka the button factory), the mattress factory, the Gault coal yards and others set up along the river, building on the existing shipping infrastructure.

THE ARRIVAL OF THE RAILROAD AND IMMIGRANTS

As Saugatuck manufacturing grew, so did railroad lines. Construction of the railroad began in the late 1840s, relying mainly on recently arrived Irish and Italian immigrants for labor. The newly built rail lines opened possibilities for Saugatuck factory owners, who could now tap an inexpensive immigrant workforce from New York City to toil in their factories.

Initially, the influx of Irish workers who settled in the Saugatuck neighborhood led it to be known as “Little Dublin,” but as Italians followed

shortly thereafter, it was dubbed “Little Italy.” This Italian legacy spanned well into the 21st century; the feast of St. Anthony was celebrated with parades and fireworks at Luciano Park from 1923 to the mid-century. That tradition was later resurrected as the “Festival Italiano” from 1984 to 2011.

DAY TRIPPERS AND COMMUTERS

The arrival of the train line had another important impact on Westport—the introduction of leisure seekers from New York City. Trolley lines were built from the train station to the beach and to seaside resorts, and by the late 1800s, wealthy elite from the city established country estates along the shore and the banks of the river, where former merchants and captain’s houses once stood.

Greater Westport remained a seaside escape until the mid 1900s, when commercial artists (think graphic

Opposite page and this page, top: The Saugatuck train station circa 1905.

Below: Expansion of the Saugatuck train station bridge, circa 1905

This spread, clockwise from top left: Saugatuck bridge workers, circa 1850; construction of I-95, circa 1958; Railroad Place and the train station, circa 1945; the Saugatuck Swing Bridge (Cribari Bridge), circa 1986

designers and advertisers à la Mad Men) were drawn to the bedroom community in the suburbs. But in Saugatuck proper, where commuters saw a gateway to and from the city via the train, lived a tight knit community of the descendants of industrial workers and immigrants. In the late 1950s, the construction of the Connecticut Turnpike (now called I-95) completely disrupted and decentralized the lives of these Saugatuck residents. Some people moved, and some stayed and tolerated the highway noise. But the neighborhood was never the same.

Although the lifestyle of Saugatuck residents was upended, new life did blossom. The Black Duck, named after a Prohibition-era rum running boat, opened in 1978. A few years later, Dunville’s, now operated by Little Pub, welcomed its first patrons.

THE BRIDGE

In the 1980s, the community rallied around the then century-old Saugatuck Swing Bridge, leading to a restoration starting in 1988. During the 2000 holiday season, inspiration touched Al DiGuido of Al’s Angels, who came up with the idea to light up the bridge during the holiday season, a now iconic and beloved Saugatuck tradition.

The bridge was renamed the “William F. Cribari Memorial Bridge” in 2007 after the passing of Officer William Cribari, who directed traffic at the intersection of Riverside Avenue and Bridge Street for many years. Cribari was a lifelong Saugatuck resident, 30-plus-year veteran of the Westport police department and a fixture of the community.

MODERN SAUGATUCK

Saugatuck Center, built in the early 2010s, brought modern mixed-use residential and retail space to the area. Although there was initial pushback, the center has become a well-used fixture of the neighborhood. With the impending arrival of The Hamlet at Saugatuck, a 400,000-square-foot development including a hotel, residential options, retail, a food market, docking and public gathering places, the area once again faces existential change.

However, one might say that change is the one constant about Saugatuck. From indigenous hunting grounds to colonial ports and from industrial manufacturing hub to immigrant enclave, this slice of Westport has never remained stagnant for long. It has always been a hub for industry, growth and reinvention, perhaps inspired by the river to embrace change as time flows on.

It’s Mocktail Hour

Delve into the sober curious movement and how the food and beverage industry is responding to a growing alcohol-free customer base.

By Jenna DeBiase

IN A SOCIETY where grabbing a drink is a common social gesture, alcohol has long been a staple of our interpersonal relationships. However, there has been a noticeable shift as people begin to reconsider alcohol’s role in their lives. This shift is reflected in the rise of the “sober curious” movement, which encourages mindful drinking rather than total sobriety. While teetotaling has existed for centuries, the modern sober curious trend began in the mid-2010s after the success of Dry January in the UK.

In the wake of the Covid-19 pandemic, the trend picked up steam. According to NC Solutions, a leading company for consumer-packaged goods advertising: “On average, Americans are having three alcoholic drinks per week, down from four per week in 2023.” They also reported that 58% of

people who were devoted to drinking less in 2024 were doing so to improve their physical health; studies have consistently linked excessive alcohol use to chronic conditions such as liver disease, heart problems, weakened immune function and an increased risk of certain cancers.

Jonathan Rodriguez, a managing partner at Siena Ristorante Group, has noticed a broader cultural shift in drinking habits, especially within the last five years. “I think there has been a big push to watch what we put into our bodies, and health is becoming a priority,” says Rodriguez. “On social media, you can see all the health and wellness challenges for 30 days. Even if you aren’t looking to lose a couple pounds, there are other benefits to avoiding the ‘buzz,’ such as no more hangovers, a boost in productivity and

energy, and better sleep, to name a few.”

Chef Stephen Lewandowski, co-owner and executive chef at The Bridge at Saugatuck, agrees. “I think a lot of it is health driven—this generation is eating healthier and not drinking as much.” As a wine lover, Lewandowski observes an industry-wide trend toward lighter styles. In the beverage world, the bold, jammy, first-generation American wines are giving way to offerings that are lower in sugar and calories.

To cater to this desire for a healthier alternative to alcohol, many restaurants have crafted a “mocktail” menu.

Rodriguez explains that restaurants take pride in their mocktail list and do not simply want their only nonalcoholic option to be a lemonade with a spring of mint. “Brands like Kit NA Beer from Portland, Maine, and Athletic Brewing

Jonathan Rodriguez prepares Siena Ristorante’s “Perfect Thyming” mocktail.

Trending Local

from Stratford are doing very well in our restaurants and are truly exceptional. They are so good that most cannot tell whether there is any alcohol in them because they taste so similar to their alcoholic counterparts.”

At Nômade in downtown Westport, co-owner and general manager Patrick Jean also comments on how similar the mocktails he crafts taste to the alcoholic versions. He uses nonalcoholic gin, tequila and vodka in many of his drinks, noting that the flavors are almost identical. He stresses that restaurants should include these kinds of menus anyway—whether it is for someone who

wants to cut back on alcohol, is not of age or simply does not drink.

At The Bridge at Saugatuck, although nonalcoholic drinks (outside of coffee and tea) only make up about 10% of beverage sales, Lewandowski notes that the restaurant offers them because there’s a demand and a need. “I’m interested in seeing where it goes,” he says.

According to Allied Market Research, where “it” is going is up: The global nonalcoholic spirits market was valued at $325.8 million in 2023 and is projected to reach $706.7 million by 2033.

With the popularity of challenges like Dry January, an explosion in the zero-

proof space, and craft mocktails popping up on posh menus, the sober curious movement is definitely here to stay.

As more people step back to examine their relationship with alcohol, and the industry changes to welcome those who abstain, it’s never been easier to jump aboard the teetotal wagon, if only for a month.

Jenna DeBiase is a student majoring in English at Fairfield University. When she is not in class, you can find her writing for her blog or experimenting with photography in her college town.

Chef Stephen Lewandowski of The Bridge at Saugatuck

Mind & Body

Fresh Intentions

Kaia Yoga’s Gina Norman guides us through the stressors of everyday life.

By Colleen Crowley

AS WE STEP INTO spring, you might find yourself overwhelmed by an evergrowing to-do list. Packed schedules, spring cleaning and making plans for April break are enough to derail your peace of mind. We spoke with Gina Norman, founder and owner of Kaia Yoga, on how to take a step back, reclaim your calm and set intentions for the spring season.

What are some small physical actions a person can take on their own to ward off feelings of stress and overwhelm?

Very simply—Child’s Pose. Kneeling down, putting your head down to the ground, even if it’s on a pillow, and quite literally, going into a resting position. If you have knee issues, you could just bring your head lower than your heart in a forward fold or lean with your hands against a wall; anything that will rest you in that way is taking your heart rate down.

Then inhale for eight seconds, exhale for

eight seconds and take a pause after your exhale–that right there will take you out of whatever moment is happening.

Kaia Yoga offers free virtual meditations during the week. If someone doesn’t even have time for that, how can they incorporate meditation into their days?

There are certainly moments when your life gets to a point where you can’t even sit down for a few minutes. In those times, I use

a mantra–something you can verbalize to yourself. For example “Breathing in, I calm my body. Breathing out, I smile.”

People often want to start a wellness practice to prepare for summer, with varying success. Now that we’re just weeks away from the warmer months, what advice would you give resolution-setters?

When we set a resolution, we definitely want to change something in us and make a new habit. But really, I think that you should be realistic and pick something that is not only going to help you move into a healthier direction, but something you enjoy doing.

We know that yoga is great for you physically. What are some of the other benefits of a yoga practice?

The physical practice of yoga is not just strengthening, it’s stretching and meditation, and it creates a full package. When you have that, you feel the lasting effects, more than just a sore muscle. You feel how grounded you are in your body and in your mind. It takes on a whole new shape because it becomes something you can’t live without. What we offer is not going to simply fix your thighs or your seat or your abs, but it really is a well-rounded practice, and once people get that, it becomes more about their mental health than their physical health.

Kaia Yoga was founded in 2006 and has ten locations across lower Connecticut and New York, including studios in Darien and Westport.

Enjoy your FREE Kaia water and start your journey!

Visit us in 10 locations in CT & NY and experience Hot Vinyasa, Gentle, Restorative, or Yin Yoga!

kaiayoga.com | @kaiayoga | info@kaiayoga.com

Transatlantic Traveler

The Story of Roselle Hibiscus, as told by the Westport Museum for History and Culture.

ROSELLE HIBISCUS is an old-world plant found in North Africa, parts of the Middle East and India. It features dark red calyxes that, when boiled in water, release a deep ruby hue. Its name was shortened to “sorrel” once it was transported to the Caribbean during the Columbian Exchange, the movement of plants and animals between Europe, Asia, Africa and the Americas that began in the 15th century, and, later, the transatlantic slave trade.

Tart and jammy in flavor, the herbal brew made from sorrel is thought to

be effective in reducing blood pressure, blood sugar and inflammation in the body—which modern science tells us is due to the abundance of polyphenols in the plant. In areas where Roselle Hibiscus is commonly made as an everyday drink, it is flavored with cinnamon, ginger and clove. Caribbean locals often add native allspice to the mix and abundant sugar to temper the drink’s sour flavor.

In the Caribbean, a cocktail made from sorrel tea, spices and rum is popular for holidays. Drawing

The Sorel Spicy

INGREDIENTS

• 3 to 4 ice cubes

• 1 ounce Sorel

• 2 ounces ginger beer

• 1 Cinnamon stick

DIRECTIONS:

1. Add ice cubes to a 4-ounce rocks glass.

2. Add the Sorel, then carefully pour in the ginger beer so as not to break its bubbles.

3. Garnish with cinnamon stick and serve.

inspiration from his Caribbean roots, Jackie Summers, CEO of Jack from Brooklyn, who in 2012 became the first Black person licensed to make liquor in the U.S. since Prohibition, seamlessly blends the ingredients in one smooth distillation, which he named Sorel.

The Sorel cocktail served at the Westport Museum for History and Culture’s Casino Night combines the liqueur with ginger beer and a cinnamon stick garnish. For a nonalcoholic take, trying substituting ginger beer with club soda.