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Chef Bolivar Hilario outside R.S.V.P. in West Cornwall, Connecticut.
D.H. Callahan
Hilario is taking a slightly different approach. The redesign of the room has been carefully considered, as have the utensils and dishes. While Birster specialized in French cuisine, Hilario’s skills and palate are more internationally based. His family is Mexican, he trained under a chef who fastidiously studied Japanese techniques, and he’s worked in a wide variety of kitchens himself. Add to all that his approach to fresh, local and seasonal ingredients, and you have the perfect storm for some incredible dishes.
But food wasn’t always Hilario’s passion. He found it almost by accident. While he credits his mother and sisters for helping develop his taste for real food instead of the junk his childhood friends were eating, it wasn’t until working as a dishwasher at a chain restaurant in Florida that he noticed the possibilities of what food could be.
Cherry tomatoes, sour milk, tosazu vinegar, blackberriesD.H. Callahan
The kitchen caught his attention, and he was quickly asking the chefs why they did what they did. He’d poke and prod, asking why not substitute this ingredient for another. But even the most experienced chefs weren’t allowed to mess with a corporate menu. Instead, Hilario started experimenting with his own food. He’d come in early and use the tools of the industrial kitchens to learn how ingredients worked together to create surprisingly different results.
Soon, his passions had grown too big for the constraints of the corporate restaurants that dominated Florida’s food scene. So, he packed his bags and headed for New York City. While still working his way up, he found the city was more encouraging of innovation and curiosity than Florida had been. The chefs he worked with took his ideas seriously, but more importantly, they had the freedom to put those ideas on a menu. It was then that Hilario became obsessed with the radical potential of ingredients, techniques, textures and flavor combinations. It was then that his interests turned almost academic, reading about and absorbing all the knowledge other chefs were willing to share.
When he came to Connecticut, a whole new world opened up. First at Ore Hill and Swyft in Kent, he took the opportunity to meet the farmers growing his ingredients. By the time he’d worked his way up to becoming the executive chef at Community Table in New Preston, he was wowing everyone who walked in, including voters for some serious awards. In 2025, with a menu designed by Hilario, Community Table won Restaurant of the Year and Best Restaurant in Litchfield County from the Connecticut Restaurant Association. Then, in 2026, Hilario himself was named a semifinalist for the James Beard Best Chef in the Northeast award.
But now he’s out on his own. Following in the footsteps of R.S.V.P.’s founders, the restaurant is still a blind tasting menu, and flavor is still king. When you request a reservation, Hilario will email you, asking about allergies or aversions. He can cook around almost any dietary restriction and even finds some of them an exciting challenge. After that, there are no more decisions. You’ll eat what he makes, and what he makes is sensational. The blending of ingredients and regional highlights will wow diners with every bite.
The price, however, is something that might deter many potential diners, especially in a recession. But if you can afford to drop a few bills on a special dinner, it’s well worth it. Hilario argues that “it’s better to pay for good food at a restaurant than it is to pay for bad food at the doctors’ office.” And good food with good ingredients is certainly what they’re serving at R.S.V.P.
The restaurant opened on Sept. 1 and will have an abbreviated menu available for half price on Tuesdays. Wednesday through Sunday will feature the full menu, and all nights are B.Y.O.B. To learn more and request a reservation, go to rsvpdining.com.
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Spectators watch as the Historic Trans-Am race takes place on Saturday, Sept. 5.
Madi Long
Nearly 300 race cars were entered for three days of on- track activity. More than 190 cars competed in the Lime Rock Concours on Sunday, with additional vehicles displayed at the Gathering of the Marques. The oldest car in the concours was a 1903 White Sewing Machine Company Model C. Other rare vehicles included a 1994 Alfa Romeo Spider Veloce Commemorative Edition.
Alfa Romeo, the Italian automaker known for its racing heritage, was the featured marque. Twenty-five Alfa Romeos were displayed at the park in what organizers described as the largest gathering of notable Alfa Romeo race cars ever assembled. On Monday, a field composed entirely of Alfa Romeos raced around the track.
Racing legends Skip Barber, Sam Posey and David Hobbs were at the track throughout the weekend. Barber raced at Lime Rock before founding the Skip Barber Racing School and later owning the track. Posey, an American racing driver and broadcaster who grew up in Sharon, designed several buildings at the park. Hobbs, a former British racing driver, competed in Formula One, NASCAR and endurance racing.
The festival also offered food trucks, vendors and activities for families. Attendees could even get a haircut from Skip Barber’s barber, a tradition that raises money for the Hole in the Wall Gang Camp, a nonprofit serving children with serious illnesses and their families.
The festival honored actor and race car driver Paul Newman and Bruce MacInnes, a championship-winning driver and instructor at the Skip Barber Racing School. Both were inducted into the Legends of Lime Rock, joining others who helped shape the park’s history.
While the weekend celebrated Lime Rock Park’s past, it also looked toward its future. Families picnicked on Spectator Hill as children played and got close-up views of the historic cars.
CEO Dicky Riegel takes the “park” in Lime Rock Park seriously, emphasizing that the venue is more than a racetrack. It is also a place for families to create experiences and memories for years to come.
Madi Long
Revs Institute, a Florida-based automotive museum, brought its largest-ever collection
of cars to an event, including this 1919 Ballot Type 5/8LC racing car
The HVRHS varsity team celebrates a point.
Riley Klein
The opening JV sets served as an introduction to the sport for some of the younger players. With the guidance of their coaches and the referees, both teams learned essential volleyball protocols including how to sub on and off the court, how to rotate after a side‑out and the correct positioning rules during serves.
Torrington’s passionate fans fueled momentum in long scoring runs and propelled the home team to 25-15, 25-11 wins in the two JV sets.
The varsity teams then took the court. Both squads featured a core of four seniors:Sydney Howe, Kenzsi Watson, Lydia Fleming and Kellie Esiermann for HVRHS, and Aaliyah Quintero, Jasmile Ruiz, Fiona Ramadani and Kailyn Castillo for Torrington.
Taylen Leonard puts up a set for Sydney Howe.Riley Klein
HVRHS opened the first varsity set with an 8-3 lead behind a serving run from Howe. Torrington answered when Quintero took over as the server, pushing ahead 15-11. The set tightened at 15, then swung back and forth through seven ties and six lead changes before Torrington edged out a 26-24 win.
Torrington’s football team filed into the stands after concluding an afternoon practice, providing a boost to the crowd.
With the noise behind them, Torrington raced out to a 12-2 lead. Watson steadied HVRHS with a strong serving stretch, but Torrington maintained control and closed out the set 25-11.
The final set was shortened to 15 points, but it still produced a handful of sharp, extended rallies. HVRHS kept pace early, yet Torrington remained consistent and closed out the match with a 15-8 win.
HVRHS was scheduled to start the regular season with a three-stop road stretch in Waterbury Sept. 8, Woodbury Sept. 15 and Terryville Sept. 18. The team’s home opener has been scheduled for Monday, Sept. 21, at 5:15 p.m. against Lakeview High School.
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