Sign Me Up

Sign Me Up For:


Our Partners



Search CT Bites
Eating Out

Pho Saigon: Real Pho. Really off the beaten path. 

If you like Italian cuisine (I mean real Italian) and you haven't been to Fortina in Armonk yet, something is ALL wrong. 


The Latest Talk

Prasad Chirnomula at James Beard House 


Prasad Chirnomula of Thali, Thali Too and Oaxaca Kitchen is returning to the James Beard House on November 4, 2011 with a Mexican/Indian-inspired menu. Tickets are $130 for JBF members and $175 for the general public.

To make reservations, visit The Beard House is located at 167 West 12th Street in New York City. 

View the menu here

Click to read more ...


An Interview w/ Westport's Own Ramin Ganeshram

I recently had the pleasure to sit down with Ramin Ganeshram to talk about her cookbook; her newly released Stir it Up! a novel written for young adults, as well as her involvement in the community.  

But before you start reading...In Stir It Up! heroine Anjali Krishnan enters a video cooking contest for a shot at a reality cooking competition show on Food Network. She does such a good job she makes it to the finals. If you have a young aspiring chef in your family, check out Ramin's video contest below.

Ramin, who grew up in Brooklyn, New York, was greatly influenced by the cultures of her Iranian mother and Trinidadian father.  The marriage of two different heritages and lifestyles would result creating in new traditions; food was one of them. Ramin explained, “We had access to Middle Eastern markets growing up, but all Middle Eastern ingredients are not the same.

Click to read more ...


Station Eats (formerly Filling Station) Thanksgiving Burger

Back by popular demand, the Thanksgiving inspired 2011 Station Eats Special Burger and Shake is a throwback to the 2010 offerings with its Turkey Burger plus the well-received Pumpkin shake. Station Eats will offer both of these treats in both October and November.

The 2011 Thanksgiving Turkey Burger contains a free range turkey patty, plus thick sliced bacon, cranberry aioli, a slice of sage, lettuce and tomato. The 2010 Thanksgiving turkey burger was not to my liking but Station Eats changed its purveyors and the current turkey burger itself is juicy with loads of flavor. I think it is a welcome change and I like this year’s edition. I continue to be a big fan of the Station Eats bacon and its addition to the turkey burger is delicious, plus I appreciate the crispy Romaine lettuce and plum tomatoes.

Click to read more ...


Rizzuto’s To Open in Stamford Early November 

Stamford seems to be getting all the attention lately. The latest outpost to open in the "City That Works" is the fourth installment of Rizzuto's, a popular casual Italian spot with outposts already humming in Bethel, West Hartford and Westport.

Rizzuto's Stamford will be located at 1980 West Main Street on the Greenwich/Stamford border, and is slated to open in early November. The new restaurant will feature three-level dining with room for 160 and features such as a California pre-fab pizza oven, custom stone and tile work, and a signature granite antipasto bar and counter seating.

Click to read more ...


Going "Grüner"... Wine Notes from Barcelona Restaurant

Nearing the end of the summer, I always crave what’s ahead in the coming Autumn. I’m dying for some butternut squash, I’m researching fall fashion trends, and I’m assembling my line-up of brooding red wines to pour by the glass. Every now and then something shows up on my desk that brings me back to the present, and most recently it is this amazing white wine that can combat every humid day we have left in this season. Truly, it was a tough summer; I found it hard to reach for a glass of anything other than water on some days, but I have found the solution in the 2010 Grüner Veltliner (pronounced GREW-ner VELT-lee-ner) made by Gustav Winery in Austria.

If you are new to this varietal, here’s the scoop: Grüner Veltliner has been the darling white wine of nerdy sommeliers (like myself) for about 5 years now.

Click to read more ...


Westport Farmers’ Mkt Celebrates 6 Yrs w/ a Party!

The Market is throwing a party and you are invited. Join in the celebration of the fall harvest season, six years of success and honoring Michel Nishan’s vision and support for this community event. Thursday, October 20, 10 a.m. to 2 p.m., at the Westport Farmers’ Market, located in the Imperial Avenue parking lot.

Did you say party? This Thursday enjoy specialty lunch items from some of your favorite vendors like Skinny Pines Pizza and Sugar & Olives.  Skinny Pines is preparing Greyledge pulled pork sandwiches on Sono Baking Co’s rolls – be sure to get them while they last.

The Jay Stollman Band is rocking the event with his acclaimed band. Whether you are one of the first to get a Westport Farmers Market t-shirt, sample Michel’s secret heirloom grain dish or chill with some friends over lunch this Thursday will be an event you won’t want to miss

Click to read more ...


The Stand Juice Company Opens in Fairfield

Liz Rueven is a CTbites contributor and the founder of a new blog, Kosher Like Me.

The Stand Juice Company opened a second location in Fairfield , CT five weeks ago and they are rockin’ already.  Carissa Dellicicchi and Mike Hrizdo, the dynamic husband and wife duo behind the Stand in Norwalk (opened in 2006), complement each other perfectly.

Carissa is the cook and creative force and Mike is the organizer and funny man. They first met in Miami at a raw foods market and bonded over their love for organic vegetarian eats and their passion for exploring the connection between better eating and healing the body.

Click to read more ...


Friday Froth: Nelson's Red Oktober

On October 21, 1805, Admiral Lord Horatio Nelson lead a British fleet against the combined power of the French and Spanish fleets miles off the coast of Trafalgar, Spain. Napoleon wanted a French hegemony in Europe, the British, not so much. Nelson had twenty seven ships at his command against thirty three in the Franco-Spanish fleet. By the end of the battle twenty two ships would be destroyed and Nelson would be dead. Twenty eight ships would eventually sail on to England - every single British ship, plus the French flag vessel Bucentaure, and its Admiral, Villeneuve. The British hadn't lost a single one. As for Admiral Nelson, his body was placed in a barrel of "spirits," likely rum, and Nelson became one of the biggest heroes in British history. The story goes that when the barrel was opened back home it was found to be empty of liquid - the sailors had drilled a hole and drank it all. Thereafter rum was given the nickname "Nelson's Blood" on ships of the Royal Navy. Honestly though: this column has almost nothing to do with any of that. I just like the story. Shall we?

Click to read more ...


L'Andana to Bring Tuscan Cuisine to New Canaan

New Canaan continues to expand its reputation as a restaurant destination with the scheduled opening of L’Andana next month in the space formerly occupied by 50 Coins on Locust Ave. The Northern Italian inspired restaurant represents the newest addition to owner Allan Basaran’s list of culinary accomplishments, which currently includes Carpe Diem in New York City. Prior to opening Carpe Diem, Basaran was a Director at Le Caprice Restaurant at the Pierre Hotel, the Maitre d" at the Oak Room at the Plaza Hotel and the Italian eatery Nello’s.  

Significant renovations are currently in process and L’Andana will include a private dining room, a separate bar and chef’s table to complement the Northern Italian menu.

Click to read more ...


Make the Perfect Pie with Fritz Knipschildt

"Making the perfect pie is an art."

Master Chocolatier Fritz Knipschidlt, owner of Café Chocopologie in South Norwalk uttered these words that inspired his upcoming October 20 class at Clarke Culinary Showroom. 

"This is the time of year that everyone starts thinking about pies and baking. The holidays are coming, and thoughts turn to Thanksgiving and what to make for dessert to serve after the turkey," continues Knipschildt, who will share his secrets of creating fabulous pies during his class at the The Clarke Culinary Center on Thursday, October 20th from 6-8PM.

Pre-registration for this and Clarke's impressive fall class line-up are required and can be done online at or by calling 800-842-5275, ext. 206. 

Click to read more ...