Anthony's Experience at The Bedford in Connecticut

On March 14th, 2026, Martha opened a second location of her restaurant, The Bedford by Martha Stewart, at the Foxwoods Casino Resort in Mashantucket, Connecticut. Many celebrities, including Martha herself, attended the private opening dinner party the evening prior, but a few Martha Moments ambassadors had the chance to attend a seating on the restaurant's first day open to the public! Anthony Picozzi, a longtime Martha Moments contributor, enjoyed dinner there with his partner, Jake, and two friends from the Martha Moments online community, Tim Obert and Matt Obey. Below are Anthony's review of the restaurant and his photographs of the stunning new space. Thank you for sharing this, Anthony! Follow Anthony on Instagram @anthonypicozzi

Dinner at The Bedford: Martha Stewart's New Restaurant at Foxwoods

By Anthony Picozzi

If you follow Martha Stewart at all, you know her world is built around beautiful homes, thoughtful details, and food that feels special but still comforting. Her new restaurant, The Bedford, which just opened at Foxwoods Resort Casino in Connecticut, is basically that idea brought to life.

In keeping with the theme of her first restaurant in Las Vegas, the concept is that it’s modeled after Martha’s own 1925 farmhouse in Bedford, New York. The rooms are meant to feel like spaces in her home, with vintage décor, marble tables, cabinets filled with glassware, and little design details that feel very “Martha.” Instead of a typical restaurant layout, it really does feel more like walking into someone’s beautifully designed house.

As a longtime student of Martha, I jumped at the chance to experience The Bedford on opening night with my partner and our friends Tim and Matt, who are fellow members of the Martha Moments online community. Our reservation was at 9:00 PM, and what we thought would be dinner turned into a full three-hour experience. We didn’t leave until midnight, and by that point we were the last table still there!

One of the highlights of the night was where we were seated. We were first seated at a small table in the Green Room, which is designed to resemble Martha’s living room at her Bedford home, but later moved to the long marble table in the center of the room (because our appetizers wouldn’t fit at our original table lol).

The room itself is done in beautiful green tones with faux bois detailing and includes “windows” showing scenes from Martha’s property, her gardens, and even footage of her riding her Friesian horse. Sitting at that long marble table with friends felt more like being invited to a dinner party than being in a casino restaurant.

Since there were four of us, we decided the best approach was to share everything so we could try as much of the menu as possible.

We started with several appetizers:

• Jumbo Shrimp Cocktail
• Oysters Rockefeller
• Big Martha’s Pierogies (inspired by Martha’s mother’s recipe)
• Martha’s Big Turkey Meatball

One thing we were really hoping to try, the house-made bread basket (which includes JuneBug’s flatbread), was unfortunately unavailable by the time we were seated. That just gives us a reason to go back!

For the main dishes, we continued sharing and ordered:

• Honey Mustard Salmon
• Scallop Risotto
• Filet Mignon
• Kurobuto Pork Chop

Everything felt very “Martha” in the best way. Classic dishes done well, comforting but elevated.

One of the most memorable moments of the night actually came as a side dish.

We ordered two of Martha’s smashed baked potatoes, one with caviar and one without. They’re finished tableside, which makes the whole thing feel like a bit of dinner theater.

The server brings out a perfectly baked potato and smashes it open at the table before loading it up with crème fraîche, chives, butter, and bacon. One of ours was finished with caviar, which made it feel extra indulgent. It’s simple, but somehow also over-the-top in the best Martha way.

Naturally, we had to explore the cocktail menu as well.

Between the four of us we tried:

• The Martha-tini
• Frozen Pomegranate Martha-rita
• Classic Martha-rita
• Meyer Lemon Drop
• Espresso Martini

The lemon drop is one of Martha’s favorites, and it’s easy to see why. It might have been my personal favorite of the night.

Even after all of that, we couldn’t leave without dessert.

We shared:

• Upside-Down Lemon Meringue Pie
• Classic Crème Brûlée
• Chocolate Pistachio Tart

The lemon meringue pie was probably the standout for me, but honestly everything was good.

By the time we finished dinner, it was midnight and we were the only four left in the restaurant. Before heading out, we were able to walk around the restaurant to take photos and made one last stop at the Bedford gift shop. The waitstaff was very friendly; they loved pointing out details and were excited by our excitement!

I couldn’t resist picking up a few things: a Bedford hooded sweatshirt, a reusable water bottle, and a tote bag that says “In My Martha Era,” which felt pretty appropriate after the evening.

After three hours at the table, it was easy to see what Martha was trying to create here. The Bedford isn’t just a restaurant; it’s meant to feel like stepping into her world, where thoughtful design, classic recipes, and good company all come together around the table. Whether you’re a longtime Martha fan or just someone who appreciates a beautifully prepared meal, it’s the kind of place that invites you to slow down, share dishes with friends, and enjoy the evening a little longer than you planned. If opening night was any indication, The Bedford may quickly become one of my go-to restaurants.

Below is the menu:

Make a reservation: Click here!

Brian's Experience at The Bedford in Las Vegas

While in Las Vegas recently to celebrate a milestone birthday, Brian Utz (a longtime Martha Moments contributor) visited Martha's restaurant, The Bedford, located at the Paris Hotel. He dined here twice during his stay with his mom and he shares his experience with us here. Below are his review and his photographs. Thank you so much for sharing this, Brian! Follow Brian on Instagram @morbidhomemaker

The Bedford by Martha Stewart - A Love Letter To a Legacy

By Brian Utz

From the moment I began perusing the menu at The Bedford by Martha Stewart in Las Vegas, I felt transported back through decades of watching Martha teaching the masses how to live well. Each dish read like a page from memory. I could vividly recall watching Martha demonstrate many of these recipes on television, or stumbling upon them while flipping through one of her many cookbooks, including her milestone 100th book, where several of the restaurant’s dishes appear as mainstays.

 Seeing them brought to life at the table felt surreal. I even remembered watching Julie Williamson, “Junebug” to longtime viewers, prepare the famous garden flatbread on Martha’s show. When it arrived at our table, beautifully arranged like an edible bouquet, it felt like watching television history step directly onto the plate. 

Walking into The Bedford itself is an immersive experience. The restaurant is modeled after Martha’s own Bedford, New York home, and the attention to detail is meticulous. Faux-bois inlays, mirrored sconces, and elegant design touches create the sense that you’ve stepped inside Martha’s perfectly curated world. The details reveal themselves slowly. Faux-bois planters hold potted orchids — identical to those Martha sells through QVC. Cocktails arrive with linen napkins printed with a stately tree, the emblem of her Cantitoe Corners farm. 

At the entrance, trailing wisteria climbs up onto replicas of the Chinese granite posts from her property. Everywhere you look are subtle nods to Martha’s extraordinary career: copper pots lining the kitchen, photographs from her early modeling and stockbroker days, and shelves filled with the books that helped shape her empire. The Bedford feels both like a love letter to longtime fans and a reminder to newcomers of exactly who Martha Stewart is: a cultural force. 

No detail is overlooked. Even the music reflects her personality. The playlist — curated by Martha herself — blends timeless classics with songs from guests who have appeared on her show. At precisely 6:20 p.m., the unmistakable opening beats of “Still D.R.E.” filled the room. Martha’s a gangster. Well, not exactly — but she does famously work out to hip-hop. The service matched the polish of the environment. Our bartender, George, was exceptional, serving cocktails that felt like they belonged on the set of Martha’s television kitchen. 

The first party I ever hosted was a New Year’s Eve gathering inspired by the recipes I found on a Martha Stewart DVD, where I served White Cosmopolitans to my guests. Seeing that very cocktail on the menu felt like a full-circle moment. When it arrived, it looked identical to the photograph on MarthaStewart.com — complete with the delicate white orchid garnish. After drinks, we were escorted into the restaurant’s Brown Room, where LED panels display sweeping panoramic views of Martha’s Bedford farm. 

Our waiter, TJ, explained that this is the space where Martha personally entertains guests when she visits the restaurant. Diners can reserve Martha’s personal table, available for parties of two or four, and enjoy the evening from the same vantage point. The wingback chairs were so comfortable. They immediately reminded me of pieces from Martha’s Bernhardt furniture collection, upholstered here in an elegant green damask. Immersive experiences are often attempted but rarely executed well. The Bedford is a rare exception. 

The restaurant truly feels like stepping into a space Martha herself curated for guests spending an evening on her farm, transported to Las Vegas. We opted for the prix fixe menu, beginning with a generous bread basket featuring herbed cherry focaccia, Parker House rolls finished with flaky sea salt, and the celebrated garden flatbread — a stunning arrangement of onions, sage leaves, tomatillos, and tomatoes designed to resemble a blooming garden. The second course, a Caesar salad, was presented like sculpture with each leaf of lettuce meticulously stacked and dressed. 

My main course was the short rib ragù, deeply comforting and rich featuring homemade trecce pasta and grana Padano. For dessert, we enjoyed the Upside-Down Lemon Meringue Pie, another recipe featured in Martha’s 100th book. Beneath the meringue crust was a vibrant Meyer lemon curd, hidden under whipped cream, a delightful surprise revealed with the first bite. That moment reminded me of the first Martha recipe I ever made from the October 2005 Martha Stewart Living Magazine: her “Surprise Pasta,” a dish where roasted butternut squash and ricotta are hidden beneath buttery herbed bucatini. Martha has always loved an element of surprise in her cooking, and this dessert felt like a playful nod to tradition.

On the final evening of our trip, and just one day before my 40th birthday, we returned once more and ordered the seafood tower. Maine lobster, oysters, clams, scallops, shrimp and Martha's signature peekytoe crab cakes. 

For dessert we experienced Snow in the Dessert, presented tableside: a towering mount of delicate cotton cady dusted with gold leaf is hollowed out before a vibrant raspberry puree is poured into the center, cascading over a scoop of raspberry sorbet hidden inside. The dessert may not have appeared on Martha's television show or any of her books, but its theatricality evokes the whimsical spirit of grand New York dining rooms like The Four Seasons, the kind of place that undoubtedly helped inspire Martha's own hospitality philosophy. 

Whimsy and ambition have always been central to Martha’s brand. Whether it’s constructing a five-foot replica of her Turkey Hill estate out of gingerbread, building a haunted mansion with caramel windows, or spinning croquembouche towers taller than cars, Martha approaches the impossible with calm authority, and then invites viewers to follow along. That’s part of the magic. While her projects can seem intimidating, Martha always reminds us that every masterpiece starts with the basics, and a willingness to try. My advice? The next time Martha begins one of her iconic projects, join in. And the next time you’re in Las Vegas, make a reservation at The Bedford. It’s a Good Thing!

The Martha Stewart Home Store in Dubai

Martha Stewart now has three standalone stores in Dubai in various malls around the country: Mirdiff City Center, Dubai Hills Mall and the Mall of Emirates. Additional stores are slated to open in India, Kuwait and Saudi Arabia in the coming months. (No word yet on a North American location...) The store is called simply, Martha Stewart Home, and carries a selection of her branded housewares under one roof: bedding, sheets and towels, cookware, dinnerware, glassware, kitchen utensils, table linens and more. The store is also supplemented with housewares by other brands in the Marquee family, including Laura Ashley Home, Dorma bedding, Bianca bedding, Muir bedding, Edion home fragrances, Sur La Table dinnerware and various kitchen appliances, such as hand mixers and crockpots. All of the items sold in the store were personally selected by Martha and her creative team. 

Lisa Young Hallenbeck, a member of the Martha Moments Facebook group, recently had the opportunity to visit the store at Mall of Emirates and graciously shared her photos. Below is a look at the store. 

The entrance to the store looks clean and inviting. Lisa was excited that they were having their holiday sale but she couldn't purchase anything because nothing would fit into her suitcase!

Martha's bedding collections.

Martha's kitchen storage containers.

Martha's ceramic bakeware.

Martha's baking sheets and muffin tins.

Martha's towels.

Martha's cookware.

Martha's glassware.

The store's inventory is bolstered by collections from other brands under the Marquee banner, including dinnerware by Sur La Table, which matches Martha's aesthetic. Click here to read more about Martha's recent visit to Dubai to open one of the new stores! 

The Special Holiday Issues

Over the last 25 years, Martha Stewart Living has published twelve special-issue magazines devoted to the subject of celebrating the holiday season, from Thanksgiving to Christmas to New Year's. These "SIPs" (Special Issue Publications) were not a part of the regular Martha Stewart Living subscription but were instead sold separately as standalone issues at the newsstand. (They were also available through mail order). They are cherished by many collectors of the Martha Stewart brand for their beautiful design, enchanting photography and excellent ideas and information. They contain recipes and guides for entertaining, craft ideas, homemade gift ideas and decorating ideas. 

Much of the content is collated from the pages of Martha Stewart Living magazine - sort of  'best of' compilations, and each publication is almost entirely ad-free; they are more like mini books than magazines. But many of the early issues are filled with editorials, recipes and photography that were not found anywhere else. They are worth seeking out if you do not have them yet. They are often available on the secondhand market on platforms such as eBay, Amazon, Etsy and Facebook Marketplace. Below are their covers. Each one is a treasure trove.

This one is a must-have. Not only is it a record of the new millennium, it is also one of the most beautiful issues MSL has ever produced. Much of the content is original to this publication and can be found nowhere else. It includes a primer on luxury foods, a deep dive into the history of champagne glasses, a look at how New Year's is celebrated around the world and a New Year's Day breakfast at Skylands, Martha's home in Maine, with a hike in Acadia National Park to view the first sunrise of the millennium. (1999)

The first of several issues devoted to holiday cookies features 100 recipes from the kitchens at Martha Stewart Living. There's a wonderful feature on cookies from around the world and a section on how to package cookies as gifts in beautiful, original and festive ways. There's even a page of detachable gift labels. (2001)

This one, published the following year, expands the subject of baking to include all manner of confections, breads and tarts. There are five festive cakes to serve during the holidays, a section on holiday cookies, a helpful guide to the best baking techniques and an A-Z glossary of holiday baked goods. This one also features a page of detachable gift labels. (2002)

The subject expands once again to now include many different types of party foods to serve during the holidays, from savory hors d'oeuvres to sweet dessert squares. This issue is great because it provides menus for several different types of parties: a homemade pizza party, a fuss-free buffet, and a classic holiday feast, from appetizers to dessert to cocktails. (2003)

This issue devoted to cookies is also a must-have. Once again, it contains almost all original content with wonderful photography by Victor Schrager, including supreme close-ups of some of the most delicious confections against stark white backdrops. The publication is excellent merely as an example of excellent art direction (James Dunlinson) photography, and design. The recipes are pretty excellent too! (2006)

This is the first holiday issue to focus on handmade gifts, with a good mix of recipes and craft projects to get you inspired to make your own presents for loved ones. There's an excellent story on knitting and lessons on making your own soaps, candles, candies and cards. (2007)

From Thanksgiving to New Year's, this guide has you covered. It includes menus for each aforementioned holiday (including some Hanukkah recipes) and some very helpful time-saving strategies to keep you organized during this very busy time of year: countdowns, checklists and schedules for all your party preparations. (2009)

A second holiday issue was also published in 2009, this one devoted to crafts and handmade gifts: ornaments, creating wrappings, making stuffed animals, cookies, candies and other treats from the kitchen, as well as elegant ways to package everything. (2009)

This is a collection of some of the most delectable cookies, cakes, pies, barks, squares, puddings and tarts you can imagine: an ode to dessert! Once again, the photography is beautiful and there are creative ideas to present your confections as gifts. (2010)

If you don't have any of the other cookie issues mentioned above, this one is a great compilation of the best examples from all of them, with a few new additions. (2011)

The best of the best! This is a very thick publication with everything you need to prepare for the holidays, from baking recipes to cocktails, wrapping techniques to decorating ideas, making cards, making wreaths and time-tested techniques for staying organized during this very busy time of year. (2012)

This is another great compilation that pools together some of the best ideas and recipes for Thanksgiving, Christmas and New Year's. It contains several original recipes from the food department at MSL and a few great menu ideas for each occasion. (2024 and 2025)