How two West Hartford restaurateurs are using food, love, and purpose to serve something bigger.

By Michelle Bonner, former ESPN, CNN, Fox Sports Anchor and current VP of PR for Adams & Knight

Beneath the canopy of West Hartford’s iconic elm-lined streets – in a town known for its culinary creativity and strong community roots – The Laurel is quickly emerging as more than just one of West Hartford’s hottest new restaurants. Owned and operated by executive chef Ashley Flagg and her wife Rebekah Flagg, who is the general manager, the space is fast becoming a haven – not just for inventive plates and thoughtful wine and cocktail pairings, but for something deeper: quiet activism, community-building, and the kind of visibility that doesn’t need a headline to have impact.

On May 28, the couple will host their second fundraising event in support of West Hartford Pride: a five-course, wine-paired dinner that celebrates local farms, global flavors, and LGBTQ+ visibility. The first event, a happy hour featuring a signature drink made with Supergay Vodka – (yes, it’s a real brand – yes, it’s a brand they carry – and yes, it’s fabulous) – was such a hit, it made one thing clear: the community wanted more. Ashley and Rebekah were ready to give it. When your busiest hours are everyone else’s celebration time, you find other ways to stand tall.

“It’s obviously a terrible time politically for those of us in the LGBTQ community,” said Ashley. “We’re not able to attend protests or parades – you know, nights and weekends and all – but this is our way of showing up. It’s how we participate. Cooking is my only talent, the only thing I’m good at. If I can use it to support causes I believe in, I’m going to take every opportunity to do so.”

The event isn’t just a show of support; it’s an extension of who they are. The menu – developed with May’s local harvest in mind – includes a nod to Ashley’s Spanish heritage through curated wine pairings and an always-evolving lineup of dishes that spotlight their staff’s personal food stories. From crispy fava bean “elote” to ancho-glazed duck breast, every bite has a backstory. Even the bread and dessert come with purpose: they’re both donated by their longtime friend and collaborator, Kevin Masse, owner of Small State Provisions.

“What Ashley and Rebekah are doing feels like a huge step forward for our area,” said Masse. “They’ve created a space where community comes first – and that’s what hospitality should be. Supporting this event is an honor. It’s not just about bread and dessert – it’s about showing up for your people.”

That ethos of showing up quietly runs through everything they do.

“We’re not trying to be leaders,” said Ashley. “We’re just trying to do our part and support our community. Our time is limited, so we focus on what we can do within our four walls – and that means a lot of cooking, a lot of heart, and a lot of listening.”

It also means creating a kitchen that reflects the kind of world they want to live in – one rooted in diversity, curiosity, and care. Many of the menu’s dishes come directly from conversations with their team.

“I’ll often ask, ‘What did your person cook for you growing up?’” said Ashley. “Then we make it, play with it, and sometimes it ends up on the menu. That kind of exchange – that kind of respect – makes the food better. And it makes the space better.”

Being Seen Without the Spotlight

The Flaggs’ journey as a couple in the restaurant industry hasn’t been without its challenges. “We’ve had ups and downs being two women – whether that’s tied to us being gay, I can’t say,” Ashley reflects. “It’s definitely harder to be taken seriously as a woman in this industry.”

While their visibility, they say, wasn’t part of a grand plan – “We just fell in love and opened a restaurant” – Ashley and Rebekah understand what it means to be a queer couple in business today. It’s something they lean into naturally, with quiet intention. Their hope? That it signals safety, celebration, and joy to others who might need it. “I think being open and proud has become political again,” Ashley adds. “But we’re not going to shrink. The Laurel will always be a space for the LGBTQ+ community and every other community [and there are many] under attack right now.”

“I think the fact that we are a couple running a restaurant together inherently makes us more visible,” adds Rebekah. “I don’t really view being visible as political, [though], just being myself. I’m so excited for what we built and it’s just natural for me to go on and on about my wife.”

Their love story began in 2014 when Rebekah started bartending at the restaurant where Ashley was sous chef. They started off friends, but quickly began dating, and as Rebekah tells it, “in true lesbian [fashion] we got engaged after 6 months.”

A whirlwind romance, maybe – but one built on real partnership, shared purpose, and a belief that food, love, and showing up can quietly shift a community. As Ashley puts it, equal parts grounded and grateful. “This is just who we are. We are so lucky to have found each other, and we will spend every day celebrating that.

It’s a simple truth – and one that feels at home in West Hartford, where inclusion isn’t a campaign, it’s a current. At The Laurel, activism doesn’t come with a megaphone – it comes plated, poured, and passed around the table.

The Laurel’s Pride Benefit Dinner will take place on Wednesday, May 28. 100% of the proceeds will go to West Hartford Pride. For tickets and more information, visit The Laurel.

West Hartford Pride is a month-long celebration, kicking off June 3 and culminating in a festival day on June 21. For more information on West Hartford Pride, visit: www.westhartfordpride.org.

After Hours with Ashley & Rebekah

Favorite comfort dish to cook when you’re not “on”?
Ashley: Rice. Always rice.
Rebekah: A giant vat of soup.

Wine you’d pour for someone who says they don’t like wine’?
Ashley: Txakoli – a slightly fizzy Basque white. It’s citrusy, refreshing, and no one ever doesn’t like it.

Favorite cocktail on the current menu?
Rebekah: ‘À la mère’ – a cucumber gin cocktail with Greek yogurt. It’s creamy, cool, and so unique.
Ashley: I prefer Pinhook rye. Neat.

Something people would be surprised to know about you?
Ashley: I am an avid gardener, and I have an I Love Lucy tramp stamp.
Rebekah: I do most of the cooking at home.

Favorite queer-owned business to support (besides your own)?
Ashley & Rebekah: Tavern on State in New Haven – Emily Mingrone is amazing. And of course, Small State Provisions. Always.

Like what you see here? Click here to subscribe to We-Ha’s newsletter so you’ll always be in the know about what’s happening in West Hartford! Click the blue button below to become a supporter of We-Ha.com and our efforts to continue producing quality journalism.