New bar & restaurant opening in Westport as reported by WestportNow.
A new bar and restaurant, 190 Main, opens Dec. 15 at 190 Main St., according to Melissa Gorman, co-owner with Sam Alang. Gorman said the eatery offers small plates and tapas featuring seafood specialties. Gorman is a Weston resident who grew up in Savannah, Georgia where she previously managed several restaurants. The 190 Main Street space was previously occupied by the Vine Wine Room that closed in July and the the Luxe Wine Bar, which closed in April 2016. The restaurant offers lunch Thursday through Sunday and dinner every day, according to Gorman.
Market Place Hospitality group is delighted to announce the grand opening of their newest location, Market Place Kitchen & Bar Newton, this Friday, December 1st. The restaurant will be open to the general public for dinner and is located at: The Village at Lexington Gardens, 32 Church Hill Road, Newtown, CT. With sister locations in Avon, Danbury, and Woodbury, Market Place Kitchen & Bar is 100% locally owned and operated and committed to sourcing local ingredients and working with local farmers.
Managing Partner Eli Hawli says: “We are delighted and honored to be a local business supporting local farms. As our Market Place family continues to grow, we will continue to provide the same quality of craft cocktails and chef driven cuisine which we know all of our wonderful customers want and expect from us
Just over 18 months after opening, India restaurant on Main Street has closed, its owner said.
India Restaurant on Main Street in New Canaan has closed. Credit: Michael Dinan
Chef Prasad Chirnomula said he’s closing the downtown eatery which since April 2016 has served classic Indian cuisine and signature dishes, as well as five other locations due in part to “longer structural income versus debt issues.”
He added that the restaurant itself did not fare well enough to support the considerable costs of operating it.
“I love the town, I love the people there but if you can look at Main Street alone the whole street looks empty, everything is for lease,”Chirnomula said. “And I think I have been in New Canaan and I have seen the peak and Main Street was nice and busy—parking was always an issue, but I think right now almost no businesses are open on Main Street. There are not enough diners. I don’t know. Does New Canaan have too many restaurants? It’s definitely a supply-and-demand issue. I love the restaurant where I am, but we just could not afford to keep the restaurant. It is just very expensive.”
A note affixed to the door on India ended with this teaser: “Please stay tuned for ‘Special Announcements.’ ”
In Italian, stuzzichino means a snack, or appetizer, or nibble. Assaggio, similarly, means a small amount of food or drink.
From Italian to Spanish, both translate roughly to tapas, an Iberian food culture that pairs small servings of food with drink in a laid-back setting.
It’s the kind of cuisine and vibe that Massimo Tabbacco and Miguel Angelo D’Onofrio, co-owners of the recently opened Bar Lupa, want to achieve at their redesigned space on the Post Road in Westport.
“It’s little portions, so you can taste a variety of things,” Tabbacco said. “It’s basically the same thing as Spanish tapas. But here in America, they know the word tapas more than stuzzichino.”
To avoid confusion, the items are listed on the menu as “Italian tapas,” but the dishes are inspired by Tabbacco’s and D’Onofrio’s respective upbringings — in Rome and Sao Paolo, Brazil, which has a large Italian population — and shared experience working in Italian restaurants throughout Fairfield County, as well as New York City.
Four years. That’s the time Tyler Anderson devoted to perfecting his signature dish, Tapioca Custard. A lush confection of clams, bacon, onion, potato and fennel, the delicacy perfectly defines the wizardry of this celebrated chef … a magical spin on homespun.
The small portion is intentionally introductory, a riff on a classic New England starter. As if by sorcery, the custard conjures “all the flavors of clam chowder.”
Anderson conceived the dish as a tribute to the meal – and the moment -- that super-charged his culinary life. “I went to the French Laundry in 1997 when Tomas Keller was in the kitchen,” he recalls. “Up to then I had been cooking mainly to meet women and go drinking with my buddies.”
He began the feast with Keller’s classic, Oysters and Pearls, a sabayon of pearl tapioca with beau soleil oysters and white sturgeon caviar.
“I took the first bite,” he remembers. “And at that exact second understood that cooking could be more than just cooking.” He pauses and grins. “It made me smile. I was happy. I now had a passion to make people happy.”
At exactly 12pm on Thursday November 23, Santa Claus concluded the Macy's Thanksgiving Day Parade and officially ushered in the holiday season! For those looking to throw the ultimate holiday bash, popular Connecticut restaurants and venues can provide fantastic backdrops for the festivities. These places have party spaces and packages that are perfect for your soirees!
Schoolhouse at Cannondale, Wilton: The Schoolhouse in Wilton can help you throw a holiday cocktail party starting at $45 per person. Offerings include Crab Stuffed Mushrooms, Mini Baked Brie, Beef Tenderloin Canape, and more.
Brasitas, Norwalk: Brasitas in Norwalk and Stamford both have private rooms.
Two Roads, Stratford: Two Roads Brewery in Stratford has a private events room that holds 75 seated or 160 standing. You can also schedule private tours for groups larger than 10 and smaller than 20.
Heirloom, New Haven: At Heirloom in New Haven, use their private dining room or The Study at Yale, their penthouse space.
Roger Sherman Inn, New Canaan: The Roger Sherman in has a number of rooms of all different sizes for your private holiday party: The Blue Room (14), the Terrace Room (80), the Hunt Room (30), the Ivy Room (30), the Garden Room (70), the WineRoom (36), and the Porch (70). Reception style can accommodate between 20-200 guests.less
There’s no shortage of good quality craft beer flowing from the taps of multiple bars and restaurants in South Norwalk. On the flipside, Washington Street has seen a few brewpubs bomb. Now there’s a new beer bar on the block, and before you scoff, and say to yourself, “Really? Another one?” let us tell you what’s different about Spigot Beer.
The first thing you’ll notice is it’s in SoNo, but just slightly out of reach of the main drag. Then you must find it. At least four people saw a photo I posted, some who live on the same street, and still had no idea where Spigot is located. It’s across from the post office and Klaff’s, at the very end of the strip of stores that houses Nagoya, right before the Webster Lot entrance near the front of the 50 Washington Street building. You’re welcome.
It’s big news in the foodie world when you hear that the Schoolhouse at Cannondale chef and owner Tim LaBant is expanding his culinary footprint and opening up a second restaurant. The award-winning chef is known for melding farm-to-table creativity with fine dining, so you can only imagine what kind of white tablecloth, haute cuisine will spring from LaBant’s imagination.
Pizza.
That’s right, LaBant will be opening up a pizza place, called Parlor, right here in Wilton, in a space at River Park Shopping Center.
Yep, a pizza place in a shopping center. Light years from what you think of when you think Tim LaBant, Schoolhouse Restaurant chef/owner.
LaBant laughs at the image. “There’s a reason for that.”
He wanted to open Parlor in the center of town and for it to have a different vibe–something of a cross between the old school pizza parlors that CT is known for and a lively, great, neighborhood space.
“I think there’s something humble about an old school pizza parlor. Look at like a place like Pepe’s, something that’s just got linoleum everywhere. It’s got an amazing product and they’re packed all the time for a reason, because their product is great, and they care about one thing–pizza and the people that are there,” LaBant says.
Step inside the former Chester Savings Bank and you’ll find a wealth of treasures. Not from the vault—they’ve got designs on that for a private dining area, actually. The richness of what’s fresh, local and unique is coming straight from the heart and kitchen of Chef Joel Gargano. With his wife and partner, Lani, together, they’ve brought his vision to life in twelve short weeks. “It’s all been up here—in my head—for years,” Joel said.
In his younger 20s, when Joel Gargano dreamed of owning a restaurant someday, he kept telling himself, “I’m never gonna open an Italian restaurant. The last thing Connecticut needs is another Italian restaurant.” But luckily, as he learned more about food, he changed his mind. Because Grano Arso is Italian food as it’s meant to be-- true to the chef’s philosophy—and that of Italian food, in general: fresh ingredients, a menu to change with the seasons, not making it fussy. And you can take that to the bank.
He’s been “handling dough” since he was thirteen, when he joined his dad at Castellon Brothers Bakery in Branford. “I would work the night shift with my dad on Saturday nights and wash dishes after school. I learned a lot with my dad.
Something Natural, the Nantucket sandwich and bakery shop that has been on-island for nearly 50 years, has always been a favorite destination for New Englanders who visit the island. It has in fact been one of the things I look forward to every summer. With the opening of Something Natural in Greenwich, devoted fans in Fairfield and Westchester Counties are now able to enjoy the shop’s delicious oversized sandwiches on pillow-y soft house-baked Portuguese bread, as well as a variety of other fresh breads year-round.
The owners of the Nantucket shop had received numerous offers to take Something Natural off-island, and until entrepreneur Seth Hirschel came along, they turned every one of those offers down. For Seth, the key factor in bringing Something Natural off island is that for him, it’s not just a restaurant project, it’s a passion. We couldn't be more excited to have them in Greenwich.
I first had the saffron ice cream called bastani akbar mashti in 1978 in Tehran’s Grand Bazaar. I was in Iran with my mother, the last trip I would make to her native country, mere months before the Revolution that began what has become forty years of acrimony between our two nations.
But on that day, the Bazaar was packed with shoppers seeking out everything from daily staples to luxury goods. Everywhere I looked there was a riot of color, fabric and food. The smells of roasting kebabs filled the air mingling with the scent of tea brewed with cardamom.
The ice cream, delicately yellow and aromatic with saffron and rosewater was punctuated with the occasional crunch of pistachios—a prized Iranian export—and bits of frozen cream. Even though I’ve had versions of it since, none have ever been as good—either too light on the saffron, too sweet, or omitting the frozen cream nuggets.
That all changed when I visited Green Leaf Catering Truck, the mobile restaurant of Dariush Rose and his son Samuel.
Chef Luis Restaurant, located at 129 Elm Street in the heart of New Canaan’s bustling retail and dining district, today announced its new name, menu focus and executive chef. “129” will offer American Contemporary cuisine under the leadership of newly-hired Executive Chef Joe Page, who brings more than 15 years of experience in kitchens across the United States and overseas.
“Coinciding with dramatic changes to the look and feel of the restaurant, we are excited to also unveil our new name and menu,” said Sergio Tamburlini, General Manager of 129. “To complement our comfortable, family-friendly ambience, our new all-day menu offers casual cuisine that is accessible to diners of all ages. Guests will recognize a few of their tried-and-true favorites from our old menu – tacos, calamari chorizo and our classic salads – along with Chef Joe’s spin on classic recipes including lobster salad with avocado and grilled tomatoes, tuna tartare with roasted shallots, radish, arugula and avocado, a wild mushroom omelet with organic eggs and gruyere, and more!”
We sent two CTbites contributors to the new Rye Ridge Deli in Westport. Here's the scoop...
When Oscar’s Deli announced it was closing in July 2016, Westporters were saddened to lose what felt like the last vestige of the “small town” local businesses on Main Street. For 42 years, Oscar’s was known as the community meeting place for locals, families and aspiring politicians, all presided over by its owner, the late Lee Papageorge , who many a day watched the comings and goings from his iconic barber chair.
Many of us waited to hear what would replace the popular spot, and there was a collective sigh of relief when it was announced that Rye Ridge Deli, based in Rye, NY with locations in Rye and Stamford would take over the spot.
When I mentioned that I was visiting SHU restaurant in Fairfield, someone inevitably said, “I didn’t know Sacred Heart University opened a restaurant!”
A common misunderstanding but, in fact, SHU is local slang for Chengdu, the capital city in China’s Szechuan province. Think of it like calling Philadelphia “Philly” or San Francisco “Frisco”
SHU, on the Post Road in downtown Fairfield is the second outpost of the popular restaurant created by Chef Xinyu Huang, three years ago. Huang spent much of his career as a culinary arts professor in Chengdu before emigrating to the United States and working in restaurants in Chinatown and Connecticut.
“My goal was to create a restaurant that was dramatically different from American Chinese food,” said Huang, through a translator. “The cuisine of Szechuan is considered one of the great culinary styles of China, and I wanted to share authentic dishes with both American and Chinese American diners.”
Just weeks after the opening of their latest restaurant, — Rascal Flatts — the doors of the Stamford Town Center’s newest tenant are about to open. Pieology, a fast-casual pizza chain, plans to open its ‘restaurant row’ shop on November 17th, when they will be hosting a a FREE PIZZA DAY featuring music, activities, and of course FREE PIZZA.
Living in Fairfield County that name may not be familiar to you. But the California-based chain has been around since 2011 and includes about 140 stores across the country with plans to open even more within the coming year.
Celebrated Chef Francois Kwaku-Dongo spearheads the reinvention of the Roger Sherman Inn, a historic landmark in New Canaan for nearly a decade. The stunning New England restaurant and 17-room Inn will undergo a significant culinary transformation as it remakes itself for the 21st century.
Chef Kwaku-Dongo is introducing a seasonally-inspired menu, showcasing fresh, locally-procured ingredients. The menu is a culinary tour of New England, its coastal seafood, local family farms, and talented artisans. Using these East Coast ingredients as the foundation for quality and flavor, Chef Kwaku-Dongo applies techniques honed in some of the most demanding kitchens in the country.
Elk, beef, duck, bison, lamb and turkey are just some of the proteins used in burgers at Bareburger. The microchain makes sure their burgers are more than just meat-based, and keep vegetarians and vegans in mind with offerings that already include the Farmstead, made from sweet potatoes and wild rice, and the Guadalupe, a black bean and roasted corn burger. Recently, Bareburger has slowly started to roll out another all-natural vegan burger that supposedly tastes close to, or like beef.
Created by Impossible Foods and CEO/founder/scientist Pat Brown, and appropriately named The Impossible Burger, this meatless option is solely made from plants. It’s made up of wheat and potato proteins for a familiar beef burger-like texture, vitamins, amino acids, sugars, and uses konjac (from Japanese yams) and xanthan (made by fermentation) as binders for the patty. It also uses a molecule called heme, which carries oxygen in our blood. Heme is in every living thing, plants included, and makes our blood red. Since red meat contains large amounts of heme, The Impossible Burger uses heme made from fermentation, and gives it a meatier taste than most vegan or veggie burgers on the market. It uses two fats, coconut oil and soybeans to give it that much needed sizzle effect when it hits the grill.
A testament to the evolving palate of Fairfield County, South Indian restaurant chain Godavari has opened in the former Burger King location on the Post Road in Norwalk, just past Bow Tie Cinemas.
While there is no shortage of many excellent Indian restaurants in the area they tend to follow a uniform menu of what native South Asians recognize as “Indian restaurant food”, a cuisine based mainly on the foods of northern India and less often cooked at home.
The menu at Godavari also features many of these specialties, especially those that have become beloved by American diners like Chicken Tikka Masala, Butter Chicken, and Tandoori meats but it’s the staggeringly extensive menu of dishes from around the subcontinent that really make this franchise restaurant shine.
Dare I say they have some of the best freshly made pasta in the state? Yes! I’ll tell anyone who asks — Paul’s Pasta serves my favorite pasta dishes in Connecticut. This family-owned pasta shop is nearly as old as I am, and I have two decades of experience dining at Paul’s Pasta to share with you in this review.
If the tell-tale sign of a great restaurant is a crowded establishment with smiling customers eating with gusto, then Paul’s Pasta is definitely one of the best in the state. When coming during the height of mealtimes, Paul’s Pasta always has a waiting list, but this shouldn’t dissuade visitors — turnaround times are generally not substantial and the wait is always worth it. Reservations are not accepted.
