Join Executive Chef Josh Fiorillo and Pond House owner Louis Lista for this interactive cooking class as you explore amazing dishes from the Southwest. All of our cooking classes start off with making a craft cocktail, there is wine available throughout the evening, and of…Find out more »
On Wednesday, March 11, Todd Forrest, the Arthur Ross Vice President for Horticulture and Living Collections at the New York Botanical Garden (NYBG) will discuss the ongoing transformation of NYBG. Over the past two decades, The New York Botanical Garden has restored approximately 150 acres…Find out more »
Join Executive Chef Josh Fiorillo and Pond House owner Louis Lista for this interactive cooking class where you'll be transported to Paris for the evening. All of our cooking classes start off with making a craft cocktail, there is wine available throughout the evening, and…Find out more »
Due to the state mandated closure our annual Easter Brunch has been canceled. We hope that you enjoy your time at home with your family and will think of us to celebrate next year!Find out more »
Due to the state mandated closure this event is now canceled. Join author Thomas Christopher for a lush photographic tour of Wave Hill’s celebrated gardens, and learn the lessons that they can teach you about making your own garden more beautiful and rewarding. For five…Find out more »
1555 Asylum Avenue
West Hartford, CT 06117
Tuesday- Thursday, 4:00PM – 7PM
Friday & Saturday, 4:00PM – 7:30PM
Saturday & Sunday 9:30AM – 2:30PM
The Snack Shack take out is open May – September.
The Pond House has always maintained a high-quality standard when it comes to health and safety measures in our restaurant. With the current threat of Coronavirus we are taking additional precautionary measures to help deter the spread of the virus to our valued guests and employees. The health and safety of our guests and employees is our top concern. We will continue to review the most current information available from the CDC as well as follow state and local recommendations and base decisions and adjustments to our procedures accordingly.