Chilly Billy’s starts dinner service

A former sous chef from Asolare will launch a new dinner operation Monday at Chilly Billy’s at the Lumberyard. Ken Therrien, trained at the Connecticut Culinary Institute-trained chef, and most recently worked at the Stone Terrace

He will be carrying on the tradition started by the previous chefs who shared the space. Breakfast and lunch, it functioned as Chilly Billy’s, but then in the evening the chefs operated their own businesses, known as Ten Tables.

Chilly Billy’s will now do its own dinner business, Monday through Saturday, from 6 p.m. to 10 p.m.  The restaurant’s owners, Jeff and Laura Christensen, offered some sample menu items:  duck Empanadas w/grape tomato and green bean salad; figs served hot with Gorgonzola and micro green salad, and roasted creme fraise St. John crab.  Appetizers will be priced from $8 to $12, entrees, $20-$33.

"We are excited about the new improvements and we hope people will come by and check us out," they said.  The restaurant’s Web site is at www.chillybillys.com.

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