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« Wakeman Town Farm Pancake Breakfast Oct. 14th | Main | The Spread to Open in S. Norwalk w/ Local Celeb Bartenders & Arik Bensimon »
Wednesday
Oct032012

Bar Sugo Opening Brings Killer Pizza to Norwalk...Again! 

For those who have longed for one of Chef Pat Pascarella memorable pizzas at Cortina Pizzeria in Norwalk, the wait is almost over. This weekend, Pascarella's newest venture, Bar Sugo opens at 104 Wall Street in Norwalk with more combinations of one of the best pizzas in CT. Over the last two months, Pascarella and his partners have been busy redesigning the new location to give that little bit of Italy feel. The floors were converted to a traditional red and white checkerboard, the beautiful new bar was installed and the kitchen is now ready for the guests to enjoy both pizzas and many other delicious Italian options.  

Since pizza was the cornerstone of Cortina, Bar Sugo will serve numerous pizza combinations, from a simple Burrata or a Margherita to the wonderful flavor combinations of the 2012 CTbites winning braised short rib topped with several roasted eggs. But the pizza is just the beginning of the cuisine. Chef Pat has been busy testing numerous varieties of meatballs, including one stuffed with foie gras as well as a tribute to his culinary mentor, his mom, with the inclusion of "Mommy's Meatballs." And for those indecisive meatball aficionados, Chef Pat will make your decision easy by offering a meatball sampler. 

For guests looking for a lighter meal, Bar Sugo will also offer a selection of small plated Italian appetizers, from calamari, bone marrow and octopus; a variety of cured meats (I understand a interesting delivery from Craft Butchery will soon become a house-made Head Cheese) and cheeses, plus an array of braises, crudos and salads. And the menu continues into pasta options; including many of Chef Pat's creations from seasonal gnocchi, to variations of Bolognese, carbonara, and some interesting raviolis.

Stay tuned as Chef Pat's Bar Sugo opens this weekend and CTbites' visits for a more detailed review in the upcoming weeks.

Mangia!

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    3, mango: of sweet, sour, cold, non-toxic, with the stomach, thirst, diuretic effect. Mango color, smell and taste are good, highly nutritious, rich in vitamins and sugar, and easy entrance, very suitable for baby food.

Reader Comments (11)

Do you know if it's the same kind of pizza from Pizzeria Russo?
I am going to cry if it's not. That was an exact replica of my favorite place from my childhood.

October 3, 2012 | Unregistered CommenterBSP

My understanding is that "Yes" the pizza will be the standard from Rosso / Cortina.

October 3, 2012 | Registered CommenterJeff "jfood" Schlesinger

Is that a tattoo on the left arm?

October 4, 2012 | Unregistered Commenterfoodieonline

i went over the weekend, and it was amazing! The meatball tasting was like nothing else in the area!!! The pizza had the best crust I've had in a long time!

October 8, 2012 | Unregistered Commenterkimmy

Had dinner here last night and do recommend it. The food and service were very, very good. The butternut squash gnocchi with lobster was delicious, as was the pizza with wild mushrooms.

October 19, 2012 | Unregistered Commentercarol

Ate here last night and the food was pretty good. I was impressed. However, they need to fix 2 things: 1. The temperature in there was unbearable due to the pizza ovens out in the open by the bar. Way too hot. 2. The bartender was completely miserable and she needs an attitude adjustment. However, our servers were very friendly. Check it out, fun atmoshpere.

November 18, 2012 | Unregistered CommenterSkyler

Yeaaa.. They're closing.. Very soon

February 6, 2014 | Unregistered CommenterFfldFoodie

FfldFoodie- Why do you say that? They always seem very busy when I am in there. I like their food. What do you know that we do not?

February 7, 2014 | Unregistered CommenterMike Lil

I just spoke with Pat Pascarella over at Bar Sugo. His response was, "We are far from closing."

So feel free to head over to Bar Sugo and have some great pizzas and small plates. Or sign up for some of the great specialty dinners that are planned.

February 7, 2014 | Registered CommenterJeff "jfood" Schlesinger

Hey ffldfoodie, I am also curious to know why you are posting a comment like that. Please, do tell.

February 7, 2014 | Unregistered CommenterRachel

As I said on the BS 2.0 thread, the place is oppressively loud because of the misguided layout. (And I know the difference between a place like this and Per Se, contrary to the condescending reply to that post.) I had a guy at the next table with his elbow against my table, which I guess is part of the ambience they are cultivating, too.

Restaurants like the Whelk and Match (even the comparatively small the Spread) can be loud, too - but they are large enough for the noise to disperse. Bar Sugo's mistake is trying to shoehorn a restaurant (oh, a BAR, as I was corrected) into a long narrow pizza parlor sort of space. (If you haven't been there, imagine trying to turn Westport Pizza on Main Street (so long!) into a sitdown restaurant - the space just isn't logical for it.)

Curious what ffldfoodie heard - but wouldn't be surprised. Obviously, nobody is going to say a restaurant is closing until the door is about to be locked.

Anyway, the food wasn't bad but be prepared for the environment. On the other hand, there is little unique about the menu on the local dining scene. Meatballs are about as yesterday's-trend as cronuts and cupcakes. Pizza, pasta, small plates. It is what it is. And while I wish nobody ill as they try to compete in the competitive restaurant landscape, I hate to see a poor soul shell out for dinner and come away disappointed that they couldn't have a conversation with their dinner companion.

Happily posted without nickname or pseudonym.

February 7, 2014 | Unregistered CommenterChris Grimm

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