By Lindsey Pizzica Rotolo

If Infinity Bistro has fallen out of your lineup for weekend dining options, it’s time to bring it back. The hot, freshly baked bread and garlic butter are good indicators of what flavorsome items are to come. The pulled chicken tacos, one of the best-selling items on the menu, are worth the trip alone. And the prices have come down considerably.

The new menu (as of mid-September) offers healthier, lighter options and features several gluten free and vegetarian options. “We’ve always had a following with our vegetarian options, so I’ve expanded those considerably,” says new Executive Chef Lisa Richards. “More and more customers have dietary restrictions, so I want to give them plenty of options right on the menu.” As the winter chill sets in, the two daily soup offerings, as well as the vegetable pho in a sumptuous mushroom broth are sure to become popular items.  

The new entrees include a vegan creole quinoa bowl with shaved carrots, enokitake mushrooms and crunchy, roasted chickpeas; a teriyaki udon that will satisfy the vegetarian with a larger appetite and, for the meat and fish eaters, boneless pork loin chops with a sweet potato mash and a seared salmon dish. Customers can use the salad additions (Black Angus burger, salmon, edamame burger and grilled chicken) to enhance any of the vegetarian entrees.

Richards took a job at Infinity Hall last year as a line cook. While the position was well below her culinary level, cutting her commute from an hour and a half drive to a seven-minute walk made it worth the professional sacrifice (Richards worked at CW’s Chops ‘n Catch in Manchester as a sous chef for three years before coming to Infinity). That sacrifice was short-lived—she was quickly bumped up the line in the bistro’s kitchen, and ultimately offered the executive chef position this August.

Born and raised in Northfield, Richards attended Litchfield public schools and went on to Paul Smith’s College in the Adirondacks where she received an associate degree in culinary arts and a bachelor’s degree in culinary arts service management. She began her cooking career 10 years ago at Black Rock Tavern in Thomaston with Executive Chef Keith “Red” Lanphear. He opened @ The Corner in Litchfield in 2009 and brought Richards on as part of the opening staff. She stayed there for three years, while also working part time at the Dutch Epicure Shop farther down Route 202 in Litchfield.

Norfolk’s own Lisa Richards displays her eight-layer anniversary cake.

A member of the volunteer fire department in Northfield since the age of 14, Richards was introduced to Norfolk resident Matthew Ludwig six or seven years ago. Just acquaintances for the first few years, the couple started dating three years ago and became engaged in April. They live on Westside Road, affording Richards that dream commute. “Norfolk really is the best of all worlds. You have a little bit of everything. I feel blessed to be here,” says Richards.

When asked how business has been, Richards responded that show nights are always “crazy busy,” but they would love to see more locals come in, especially on non-show nights. October 17 marked Infinity’s eighth anniversary. They celebrated with a Stars party and Richards made a special eight-layer cake that quickly sold out. “I bake all the desserts, that’s my passion.”

The current dessert menu includes a flourless chocolate decadence torte with cranberry coulis and homemade whipped cream that caps off any meal perfectly, pumpkin crème brulee with crackled pepitas, pecan pie, a vanilla cheesecake with butterscotch apples, caramel and a shortbread crust that is to die for and chocolate truffles (gluten free Oreo crumble the night I was there).

The bistro is open for dinner Thursday through Sunday from 4:30 to 9 p.m., and is always open on show nights. They only serve lunch and brunch in the summertime (Memorial Day through Labor Day), but Happy Hour remains in effect year-round. Drink specials and a special small plate menu are available at the bar from 4:30 to 6 p.m. Thursday, Friday, Saturday and Sunday nights.

Photos by Bruce Frisch (top) and Patty Christinat.