The bar at The Pompano.
The Pompano
16 North Main Street
South Norwalk, CT
The Pompano is a vibrant coastal seafood restaurant concept presented by seasoned restaurateur Christian Burns, whose restaurant cred includes The Ginger Man in Greenwich and the former Cask Republic in New Haven. The Pompano is located in the former space of Evarito’s, his Mexican-inspired restaurant and rooftop bar, which closed post-COVID. The new venue’s design aesthetic is wrapped in white brick with icy blue banquet seating, wood furnishings, an open kitchen, spirited photography of fishing escapades, a streetside panoramic view of bustling South Norwalk and a rooftop view of the Long Island Sound and Norwalk’s local boating community. The decor and the menu are designed to bring a slice of South Florida’s coastal charm to the Northeast. The menu is prepared by Executive Chef Franz Fruhmann, with starters such as bluefin tuna tartare with tomato concassé, avocado mousse and soy; caviar service with classic accompaniments; salads and more. Made-to-order sushi is prepared at The Pompano’s sushi bar and there are plenty of fresh-market fish and carnivorous course options in between, all responsibly sourced from local purveyors and trusted sustainable fisheries. Creative cocktails, local craft brews and a curated wine list—including a wine Coravin program featuring premium wine by the glass pours—plus house-made desserts complement the dining experience.
Cocktail: The Pompano Spritz
Ingredients:
» 2 oz. Hendrick’s Grand Cabaret Gin
» .75 oz. fresh grapefruit juice
» 3 oz. rosé prosecco
» .25 oz. simple syrup
» Spritz (finish spray) St. George Absinthe Verte
» Garnish: dehydrated orange slice
The Pompano Spritz.
Method: Combine gin, grapefruit juice and simple syrup in a mixing glass over ice and stir. Strain over a stemmed wine glass with ice. Add the prosecco on top, lightly spritz absinthe and garnish with a dehydrated orange slice.
“When spending time down in South Florida and trying different cocktails, I came across spritz sections on many menus. After trying many while enjoying seafood and oysters, we decided to come up with our very own,” said Christian Burns, Owner of The Pompano. “The Pompano Spritz’s citrusy and slightly bitter flavors provide a refreshing contrast to the delicate sweetness of our raw bar seafood selections and give our guests an alternative to wine while enjoying these dishes.”
