TEL. (203) 834-9816     34 Cannon Rd. Wilton, CT 06897
The Schoolhouse: A Gastronomical Gem by the River


By Linda Kavanagh, August 12, 2026

Chef LaBant gathers fresh herbs from his garden for the evening's meal.
Photo By: Pam Rouleau/ Rouleau Photographics




















"Everybody is talking about your restaurant,” we overhear an enthusiastic diner say to The Schoolhouse at Cannondale Chef/Owner Tim LaBant, “we were so excited you had room for us tonight. Now, don’t go getting a big head just because you made it big,” she laughs. Chef LaBant, in his humble demeanor, assures her, “How can I? I’m always striving to do better…”

It’s easy to eavesdrop at The Schoolhouse at Cannondale, a small gem of a restaurant housed in a historic landmark schoolhouse built in 1872. The scene is classic New England, replete with white picket fence and babbling brook. Wilton natives, Chef Tim LaBant and his wife Julia have transformed the petite space (which until recently was a casual eatery under different ownership) into an elegant, contemporary 30-seat dining room, while keeping its old-world charm intact. The experience begins from the minute guests approach the white clapboard structure. Upon entering, they step into an intimate room with large framed windows, soft lighting, dark wood furnishings, peach-colored ceiling, and espresso walls, and banquet seating upholstered in a subdued brown and blue retro pattern. Hardwood floors pull everything together. Freshly ironed white table linens, fragrant flowers, and sparkling wine glasses on the tables exude style and class. Guests wave to each other, a reunion of sorts. Newcomers feel instantly welcome.

“We did everything ourselves,” explains Chef LaBant, “We were so excited when this space became available. It seemed like such a natural fit for us, our families, and what I was trying to accomplish as a chef.” By that, Chef LaBant means a more organic approach to fine dining—not just organic ingredients, but rather the philosophy that he holds to: “simple is better and less is more.”

The small kitchen could be considered challenging, but the team at Schoolhouse employs a mis en place method (a French term that means having all your ingredients ready before you start cooking); this demands organization and ensures the freshest ingredients. They store their daily delivery of farm-fresh produce, meats, fish, and cheeses in a single refrigeration unit. The menu is crafted each day according to the seasonality and quality of the ingredients that Chef LaBant can get his hands on.

“We’re hoping to eventually obtain the majority of our food from local farms and resources, such as area fishermen and fromagers,” explains Chef LaBant, “While this has become a popular mantra for chefs today, it’s never been a trend for us—it’s always been how we run our restaurant and what works best for us.”

Following a short-lived stint at IBM—he left to follow his passion for food—LaBant attended Johnson & Wales University’s College of Culinary Arts. After graduation, he quickly landed a high-profile job with celebrated Chef Ming Tsai of the TV show Simply Ming. He also developed strong skills in French cuisine during his years as a chef at the acclaimed L’Espalier Restaurant in Boston. Running the kitchen alongside him is Sous Chef John Naughright (previously from Jackson’s in Florida and Zest in Westport), Pastry Chef Robyn Eads (previously of Gotham Bar & Grill in New York City and Blackberry Farm, a Relais and Chateaux property in Tennessee), and up and coming line chef Ryan Maguire. The Schoolhouse team is indeed a finely-tuned machine.

The food is clean and sophisticated, with homage paid to the ingredients. The menu on this particular evening was brimming with produce and Chef LaBant’s   signature contrast cuisine—typical ingredients presented in an atypical fashion. This was perfectly illustrated with a dish of warm rabbit loin with crisp green beans, pickled radishes, fresh peas and herb gnocchi, with a silky cream of asparagus soup poured around it. The duck confit with cassoulet was “grown-up comfort food”; the white beans were topped with a palette of flavors and textures—seared foie gras, tender, gamey duck, a perfectly cooked fried egg, and a drizzle of truffle oil. Other first course offerings that night were parsnip ravioli, with vibrant green Brussels sprout leaves, dark red bits of Berkshire bacon, fava beans, and large shavings of Parmesan cheese, and a salad of baby romaine lettuce with fresh herbs, truffle honey goat cheese, and roasted baby beets with candied honey tangerines. Need I say more?


Tim LaBant at the doorway of The Schoolhouse at Cannondale
Photo By: Pam Rouleau/ Rouleau Photographics
The main course offerings were equally inventive and unusual. Grilled Kobe flank steak with wonderfully nutty maitake mushrooms was served with a risotto-esque pearled barley and lightly sautéed broccoli rabe. The char-grilled meat spoke for itself; the surrounding accoutrements added layers of flavor. Large sea scallops were seared with bacon and presented on a pillow of pureed cauliflower with nettles (a delicious and healthful herb, which is known to sting if you brush up against it in the wild), and fried polenta croutons. The all-natural pheasant, poached to create a more succulent bird, held up to the spicy vegetable pistou (pesto). Brilliant.

The wine list is like the menu—crafted (20 or so bottles) and exciting, with unique offerings. Our waiter chose our wines to accompany each course, as we could not decide on a particular varietal. The choices, and the fact that the waiter took charge, enhanced the entire dining experience.

The desserts are fun and bold, with a bit of a journey back to childhood. Chef LaBant takes marvelous liberties with some good ol’ favorites, like a butterscotch pudding parfait, layered with vanilla pineapple custard (of sorts) and caramelized popcorn. We fought over the last bites and continued to stick our spoons into the bottom of the dessert glass as if more would miraculously appear. The coconut tres leches cake with kiwi, pineapple, and a subtle milky coconut ice cream was just the thing to go with our picture-perfect cappuccinos billowing with light fluffy foam. Everything they do at The Schoolhouse is “spot-on”.

These “spot-on” elements include hormone- and antibiotic-free meat, fish, and poultry, French pressed coffee using beans from a micro roaster, cheeses from the famed Artisanal, chilled/warmed plates and silverware where appropriate, and lots of other thoughtful offerings that make guests feel appreciated and at home. The prices are in keeping with the exceptional service, quality of food, ambience, and overall experience.

The Schoolhouse at Cannondale is special. Not because it is different, but because it is its own restaurant. It strives to do what it does best, not to outdo other restaurants. “We have a place where we can be ourselves and create what we like,” says Chef LaBant, “it’s been a year now and I feel like we’re just getting started.”

We leave The Schoolhouse plotting our return, as does a couple, on their way out, speaking to the hostess to make their next reservation.