“ Rein Osteria was a place I always wanted to go - so I chose my birthday! It did not disappoint. Everyone's dinner was beautiful and delicious. The espresso martini was the best I ever had. We stayed for hours and enjoyed every minute. ”

“ Simply amazing. The food, the ambience the servers went over and beyond to make our evening special. We would recommend that to anyone. ”

“ Food and ambience was very good. We will be back! Enjoyed the Burrata. Calamari, Bucatini shrimp and the Peppermint espresso Martini! ”

“ Always love my food here! I've been dreaming about this salad and steak since I had it a few months ago. The dressing is just so good and I swap out the mozzarella for blue cheese when I add a steak. The steak is cooked perfectly each time. I had a peppermint espresso martini and it was fabulous! ”

“ First time back in the area in two years - made it a priority to get back here. Everything about this restaurant is excellent. Great menu, wonderful ambiance, great offering of cocktails, wines, and beer, and really good service with large portions at reasonable prices. Food is excellent - enjoyed crispy Brussels sprouts, burata with tomatoes, and French onion soup for appetizers. Enjoyed a NY strip with a roasted beet salad, and it was excellent. Fish and chips were also really great and the truffle fries were to die for. My only regret is that the appetizers and main courses were so good we left no room for dessert. It would be a shame to visit this area and not stop by and try this restaurant. Just an all around great experience. ”

“ You had me at chicken and waffles. We went for Sunday brunch. It wasn't very busy. Our food took a little longer than normal and while our group ordered the same thing, the portions of the chicken differed noticeably. But the flavor was great and drinks were unique and did their job! Would be interested to try for dinner and see how the experience differs. The decor and branding is thorough with a cute horse ranch theme. ”

“ We made an 8pm reservation through Open Table. We arrived at 8. We weren't sure where to check in, but the friendly bartender (sorry, I forgot her name) told us to check in at the hostess desk around the bend. We waited there. few minutes and then a young guy came over. He told us it would be about 10-15 more minutes. We sat at the bar to wait out our time and have a drink. She was very friendly and helpful. About 15 minutes later, another couple came in and were seated pretty much right away. Then 5 minutes later another couple came in and was seated right away, all by the same guy that had us waiting at the bar. I thought that was pretty rude. The Bartender must have heard me say something to my husband. She spoke to a manager and had us seated a few minutes later. Thankfully she was paying attention, or I think we would have been waiting all night. Ali was our server and was very attentive, knowledgable and friendly. Our food was very good. I would go back for the regular menu to try out new things. Hopefully those checking people in will be more attentive next time. oh and the manager did comp our bar drinks, which was a nice surprise. ”

“ This team knows what's up. On a somewhat wacky evening, just ahead of a snowstorm, we were lucky enough to dine with the gracious Gabi, a budding sommelier, host/hostess, and wait person all rolled into one. We were somewhat on the clock for a few reasons, among them the impending snowstorm, what we knew would be an early morning start the next day, and a desire to get the staff home safe. That affected how we ate and experienced. Under most other conditions we would've lingered, had dessert, chatted with the folks at the bar and wait persons, but as it was, we opted for efficiency! The food was quite excellent across the board. We don't dine out at top tier establishments in Danbury often so cannot make any comparisons on that metric, but do note that Rein would fit right in among top tier UWS neighborhood establishments in NYC. We again had the ROASTED BEET SALAD ($15; Spring Mix Lettuce, Roasted Red and Golden Beets, Avocado, Grape Tomatoes, Roasted Almonds, Crumbled Goat Cheese, White Balsamic Vinaigrette) to start. We found the salad to be well conceived and prepared with a nice balance of excellent ingredients. The beets were freshly roasted (e.g. not canned or jarred), the avocado ripe, the almond slices crisp, goat cheese and dressing moderately applied and not overwhelming. SEARED SCALLOPS (GF) ($36; Pearl Couscous, Diced Bell Peppers, Corn Cream Sauce) were perfectly prepared -- and I'm a somewhat tough customer when it comes to seafood. Scallops were not huge, but were winter sweet, beautifully seared to just the right temperature, and treated with the respect that such a pristine ingredient was due. They paired well with the light, faintly sweet corn cream sauce -- not entirely seasonal, but brilliantly matched. An order of PORK TENDERLOIN ($26; Roasted Tenderloin, Spring Veggies, Smashed Potatoes, Marsala Sauce) made the primary consumer very happy except for the fact that "spring veggies" included mushrooms. Once removed, they deemed the broccoli and carrots palatable. The pork was moist and the potatoes beautifully crisped if a touch undersalted. The HALF CHICKEN SCARPARIELLO ($26; Sautéed Peppers, Onions, Hot & Sweet Sausage, Roasted Potatoes, Pepperoncini Peppers, Roasted Garlic, White Wine Brown Sauce) was again fabulous, the chicken flawlessly tender and moist, all bathed in that gorgeously flavorful stew. Rein makes one of most stellar versions of this dish that we know of. A one inch cut of NEW YORK STRIP STEAK 14oz ($40; Garlic Mashed Potatoes, Sautéed Spinach, House Made Demi-Glace) made our little carnivore happy as it always does and was cooked to their requested medium rare. The accompaniments were all competently executed, though if we were to nitpick, the spinach was slightly tougher than we like to make it at home. (We probably overcook it.) Mashed potatoes were of the silky, creamy, sort, piped onto the plate. The list of wines by the glass wasn't overly erudite, but what we tried was well curated and, importantly, from bottles that had not been open for an overly long time. Gabi did a great job of suggesting pairings for our food (Sancerre with scallops, a Michael David petite petit with the pork tenderloin). Sending thanks to the kitchen and service team for this beautiful meal. I hope everyone got down that steep driveway and home safe in one piece! ”

“ A recent trip to Vermont skiing had me make a pit-stop in Danbury, CT. So we decided to try Rein again to see how they were doing. Needless to say, they did not disappoint. From the moment we walked in we were greet with a friendly welcome from the hostess. We decided to sit at the bar, and the bartenders, Jared and Dani made us feel at home. The drinks, were fabulous, a Manhattan for me, and an Espresso Martini for my Wife. On to appetizers and soup. Both the Italian Wedding soup and New England clam chowder were absolutely outstanding, flavors were perfect. Next, eggplant rollatini and burrata salad, fantastic. My entree was the Filet Oscar, and my Wife had the Lamb Chops, both cooked as ordered and simply delicious! Treat yourself, and stop in to Rein. ”