There's a new chef in the kitchen at Sugar & Olives in Norwalk. You may recognize the name from his years cooking over at Dressing Room in Westport. It's Chef Jon Vaast, and Jennifer Balin, owner of Sugar & Olives, explains her new hire as "An Organic collaboration between two like minded people." Johnny and Balin have been strong advocates for the local and sustainable food movement, and simply put, want to create a menu with delicious food sourced from within an arms reach of the shop. Every ingredient at Sugar & Olives is seasonal, and comes from a farm near the restaurant. Balin says "whenever possible, she selects ingredients that are also Organic."
With Chef Vaast at the helm, Sugar & Olives is excited to announce that in addition to their daily weekday service, and one of the best brunches in Fairfield County,they have begun dinner service Thursday through Saturday.
Supper Menu highlights include:Deviled Duck Eggs, an extravagent "Toast" Menu (i.e. toast topped with eggplant cavier with a sunny egg and beet dust), local linguine, hand cut and smothered in Bolognese sauce made with ground beef from Ox Hollow Farm, Cassoulet, and for dessert; Guinness Chocolate Cake.
Their new bar is set to open and will offer a "bar card" menu starting late afternoon, which will merge into supper. Bar card items include: Fried Pork Skin, Brined Olives, Pots of Pate and the decadently delicious "Toast" menu.