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Eating Out

We just keep going back to South End in New Canaan. Here's why...

Ummmmm.....Tacos..... Run, don't walk to Casa Villa in Stamford if you haven't been. 

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Weekly Nibble: Bo Ssam, Halloween Parties, Pancakes & More 

On Tuesday October 28, Harlan Social presents a New World vs. Old World Wine Dinner.  Called their “largest event to date,” it will feature a custom 5-course menu paired with 12 premium wines.  There will be a 7:00pm reception followed by dinner. $178pp all-inclusive. 

There will be a Halloween Party at South End in New Canaan starting at 9pm on Wednesday October 29.  $42 gets you unlimited beer, wine, specialty cocktails, and snacks.  Enjoy live music while you party.

Walrus+Carpenter and Mecha Noodle Bar partner on Thursday October 30 for a “BO SSäM Dinner.”   The mission is to bring together East Asian flavors with Western smoking techniques for one incredible evening, inspired by cult film, "Way of The Dragon," starring the high kicking, fast punching Lee and Norris. 7pm $100 pp. 

On Thursday October 30, B.J. Ryan’s in Norwalk will hold a 6 course beer dinner.  It begins at 7pm and reservations are required.  For more information and to get your seat, call (203) 866-RYAN or email

Barcelona SoNo is teaming up with The Spread for a Second Annual Halloween Party. The event starts at 9 PM on Halloween, Friday, October 31st.  There will be DJs, drink specials, and a costume contest with fabulous prizes!

Joe Bastianich will come to Stew Leonard’s Wines in Norwalk on Saturday November 1.

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"Future Chefs," A New Cookbook by Westport Author, Ramin Ganeshram

This is not a kid cookbook – well, of course it is, but it’s not the type of cookbook you’d expect from a bunch of kids. This is a book to be gifted, passed on and shared, especially among children and teenagers. It’s inspiring and thought-provoking. Future Chefs: Recipes by Tomorrow’s Cooks Across the Nation and the World is the brainchild of chef, food writer and author, Ramin Ganeshram.  Future Chefs is a remarkable collection of stories and recipes from extraordinary children world-wide. Some of the recipes are quite complex, others couldn’t be more simple, but the messages about the food and around the food are what inspires. 

We are introduced to a new generation of chefs, foodies and tastemakers and we see the ever changing world of food through their eyes. Today’s children are smart and savvy. They are aware of all that lies around them. Many of these children are keenly aware of health and nutrition, the importance of fresh, wholesome ingredients, supporting local businesses and farms and using organic ingredients. In Future Chefs you will meet all sorts of children from a wide array of socio-economic backgrounds – some are privileged, others are not, and many have remarkable stories to share. These children, are focused and determined. Collectively they have published recipes, have food blogs, have been invited to the White House as guests of Mrs. Obama, and have made appearances on The Today Show, The Tonight Show, NPR, and Chopped.

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Locali Bar & Pizza Kitchen in New Canaan Rolls Out New Fall Menu...And It's Good

Executive Chef Mogan Anthony of Locali restaurant in New Canaan rolled out his fall menu, inspired by the fresh autumn ingredients, and invited CTbites to stop in and sample a few of his new culinary creations.

My favorite of the Small Plates was the “Shaved Local Cauliflower.” The thinly sliced raw cauliflower was tossed with pieces of Medjool dates, cashews, and drizzled with white Balsamic. The earthiness of the crispy cauliflower was beautifully complemented by the sweetness in the dates and the slightly tart balsamic. The cashews added additional earthiness and a delightful crunch.

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TRUCK Chef @ Westport Farmers' Market October 30th

Next Thursday, October 30th, at the Westport Farmers' Market, chef/owner of TRUCK restaurant, Nancy Roper, will be demonstrating their house coleslaw. Stop by and try a mini green chile cheeseburger topped with TRUCK coleslaw. 

TRUCK Coleslaw

1/2 head medium sized farmers' market white cabbage, thinly sliced
1/4 head medium sized farmers' market red cabbage, thinly sliced
1/2 lemon juice and zest
3 carrots shredded
1/4 red onion, finely chopped
1 cup parsley, chopped
1 cup mayonnaise (add more or less depending on house saucy you like your coleslaw)
freshly ground black pepper to taste
finish with Maldon salt
Gently mix all ingredients in a large bowl. 

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16 Fall Recipes from Our Local CT Chefs

Temperatures have started dipping and a fall chill is in the air!  CTBites has collected recipes from local chefs and popular restaurants that embody the seasonal harvest.  We've compiled some of our favorites below- and included three new fall inspired recipes.  Try Chef Frederic Kieffer's Acorn Squash Cappuccino Soup, Chef Matt Storch's Quince and Hazelnut Torte, and Cask Republic's Harvest Vegetable Medley.

  1. Autumn Harvest Apple Contorno, The Boathouse
  2. Curried Butternut Squash Soup, Chef Nicole
  3. Cider Braised Turkey Legs, le Farm
  4. Prosecco Apple Fizz, Sugar & Olives
  5. Baby Pumpkin, Bernard's
  6. Spiced Dark Chocolate & Pumpkin Seed Bark with Sea Salt, Katie Vitucci
  7. Homemade Apple Fashioned Cocktail, Luxe Wine Bar
  8. Pecan Pie, Leticia Schwartz
  9. Apple Tart, Tina Rupp

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Spotlight on The "Local Burger" @ Local Kitchen & Beer Bar in Sono... Delicious

In my continuous and unending search for great hamburgers in Fairfield County, I returned to SONO to sample Chef Dan Kardos’ latest version at LOCAL Kitchen and Beer Bar. Kardos is no stranger to my “Best of” list with previous version from both Harvest Supper in New Canaan and NOLA (at this same location) earning a spot. The interior of the restaurant has been transformed, with more woods and lights plus the rear room (never my favorite) was converted into a Bourbon Bar. The new décor gives a much hipper and fun feel.

Chef Dan’s latest version is named “THE LOCAL BURGER” and includes all natural, humanely raised beef, sautéed wild mushrooms, bacon, Swiss cheese, fronions and black pepper mayo, encased in a Wave Hill bun…served with French fries and a pickle.

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Meatball Challenge Arrives in New Haven on November 5

The Meatball Challenge of New Haven County. You really don't need more details that the title of this event to get excited? One venue, many, many balls of meat. Enough said, right?

The first-ever Meatball Challenge of New Haven County will take place on November 5 from 6 to 9 pm and will feature some of New Haven County's favorite restaurants including Barcelona Wine Bar, Cask Republic, Consiglio’s, Home, Have a Ball, Gateway Community College, Melt Mobile, and Thali.  A portion of the net proceeds will be donated to the Hospitality Management Program at Gateway Community College. 

The event will take place at Gateway Community College, located at 20 Church Street in New Haven. Buy your tickets online at

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Jax & Co. Opens in Sono, from the Owners of Mama's Boy: Breakfast, Lunch & To-Go Dinner 

Whenever the owner of a restaurant that serves great food announces a second location, I am excited to see where this second venture will lead.  After hearing that Greer Fredericks, the co-owner of Mama’s Boy in SONO, was opening JAX around the corner on North Main, I couldn’t wait for my first visit. JAX opened a few weeks ago and currently serves a wide range of breakfast options, plus a tremendous selection of creative sandwiches at lunch. It is also placing the final touches to its soon to be released take-away dinners, and awaiting the delivery of its ice cream machine.

Located just south of the SONO theatre, the interior is completely redesigned, accented with a red painted art nouveau ceiling and lots of wood throughout…it is definitely the sister restaurant to Mama’s Boy.

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Weekly Nibble: Martha Stewart; Harvest Festivals; Foragers Feast; Cooking Classes + More

Monday October 20, Craft 260 in Fairfield teams up with Stone Brewing Co. for the 4th time.  The beer dinner is $90 per person, tax and gratuity included.  Limited seating.  

Also on Monday, Napa and Co continues its Fall Wine Series with the “Spanish Inquisition.” The exceptionally deep wines of Rioja will be the centerpiece of the evening.  Enjoy 6 wines and 3 small plates.  $50pp (plus tax and gratuity).

The Westport location of Fjord Fisheries (1835 Post Road East) will be having two "Sushi Sampling Days" on Wednesday October 22 and Thursday 23.  Anyone who stops into the store from 11:30 on can enjoy an array of delicious rolls available to taste.  All will be expertly rolled by their Sushi Masters, David and Ken.

Celebrate The Spread’s 2nd Anniversary on Thursday October 23.  From 5-7pm, they’ll serve special hors d’oeuvres and cocktails.

Also on Thursday October 23, you can participate in a "Foragers Feast" to benefit the Garden Education Center in Greenwich.  The farm dinner party will be hosted and prepared by Chef Geoff Lazlo.  It will include purveyors such as Mike's Organic, Greenwich Cheese Shop, and Green and Tonic.

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Friday Froth Beer Scoop! OEC Brunneis & Something Gneiss 

Beer scoops are the best scoops, and I have a great one for you today. This is the first ever review of Brunneis, the newest beer from OEC Brewing, and it goes on sale at the brewery in Oxford tomorrow, from noon to 7p.m. We're also going to take a figurative look at two more beers: one from this coast that's hard to come by, and one from the North Coast out west which has been all over Connecticut lately. Craft beer's funny like that.

Brunneis is an Oud Bruin-style beer, and has been blended from batches of OEC's strong altbier, a heavy German ale, a brown Belgian-style strong ale, and a rauchbier, or "smoked beer." These beers are then aged in barrels which variously and formerly held whiskeys, zinfandel and fortified wine. Blended together, they result in a double fermented, bottle conditioned, 9%abv ale that presents like a Flemish red, but darker.

The bottles ($13) are 1 pint, 9.4oz., and sport labels which tell their blend number (currently number one), suggested serving temperature and glassware (52º F, snifter), and date of blending (9/29/14 on mine). The baroque artwork on each is (outside as well as in) the work of brewmaster Ben Neidhart.

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