Celebrated Chef Opening Rooftop Restaurant In New Haven

NEW HAVEN, CT — Award-winning chef Tyler Anderson is set to open his new rooftop bar "High George" June 26 at the top floor of the new Blake Hotel on High Street. The restaurant will feature a fully retractable glass roof and heaters during colder months.

"I have wanted to be a part of the New Haven culinary scene since I moved to Connecticut eleven years ago; it’s such a diverse and vibrant city with great dining options that seem to get better every year,” Anderson said. “This small plate concept will feature a fun twist on such favorites as lobster rolls, whole-belly fried clams and meat and vegetable skewers from our coal oven, as well as a raw bar highlighting the finest New England shellfish and seafood."

Anderson is partnering with A.J. Aurrichio and Tim Cabral on the restaurant.

“Our goal with High George is to provide a sophisticated space that welcomes those seeking a great place for drinks after work, a fun location to meet up with friends and a date-night destination for food and drink before or after seeing a show in New Haven,” Aurrichio said. “In order to really elevate the experience, we will be closely monitoring the number of guests we welcome to this space to provide a comfortable experience for all of our patrons.”

The Blake Hotel is a 108-room boutique hotel at the intersection of High and George streets. It is within walking distance to Yale-New Haven Hospital and Yale University.

Anderson started his chef career at 16-years-old and has worked with many well-respected chefs. He opened his first restaurant Millwright's in Simsbury in 2012. The restaurant was recently named to Wine Enthusiast's American's 100 Best Wine Restaurants list.

Anderson has competed on Toc Chef and Chopped: Beat Bobby Flay. He has been nominated as a Best Chef Northeast from the James Beard Foundation for the last six years.

He also opened Porron&Pina in 2018 in Hartford where his team oversees all food and beverage aspects of the Goodwin Hotel. He also created an accredited hospitality and culinary program to train young chefs.