xecutive Chef Julian Alonzo has been working under the tutelage of renowned chefs since he was old enough to drive a car. At 16, the Greenwich native was already working under chef David Bouley at Montrachet. He then worked at La Caravelle under David Ruggerio while attending the French Culinary Institute. Fast forward several years and Alonzo is now the creative force behind the oh-so-enticing menu at Brasserie 8 and a Half where entrees a la mer include Slow-cooked Tasmanian Sea Trout, and Applewood-smoked salmon. Other selections include Buttermilk Giannone Chicken and Confit of Suckling Pig. Intriguing dessert items like Peanut butter and jelly sundae and Bento Box of Chocolate, are no less engrossing than the food. Set amidst a glamorous winding staircase, the overall decor is striking, to say the least - an open concept, futuristic feel radiates a fresh yet comfortable vibe.