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Eating Out

Tacqueria La Michoacana. Check out this delicious dive for authentic Mexican in Bridgeport. 

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Tuesday
Jan102012

Save The Coventry Regional Farmers' Market

Tuesday
Jan102012

o.a.t.s: A Modern Take on Granola

What does “o.a.t.s.” stand for? Outrageously addictive tasty snack?   Obscenely arduous to stop [eating]? Yes, but no. Simply put, o.a.t.s. is oats. Plus a handful of other identifiable ingredients (all of which I can pronounce), combined to create a truly delicious “granola for the foodie.”

o.a.t.s. granola was developed only a year ago by two Westport women, Julie Gaines and Dana Noorily. Both women are busy moms – between them they have five kids under the age of seven – and passionate foodies.  Disappointed by commercial granolas, Julie set out to bake her own at home.  After sharing the results with Dana, they joined forces, selling hundreds of mason jars of the granola through friends and family last holiday season.  

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Tuesday
Jan102012

FREE Pizza from Tarry Lodge In January

Attention pizza lovers. Take out just got a little tastier. Tarry Lodge in Westport is offering a FREE Margherita Pizza on all to-go order over $25. Looks like tonight might be pizza night.

Orders can be placed by calling (203) 571-1038 and picked up around the side of the restaurant. Tarry Lodge offers most of their in house menu to-go as well as a full catering menu. 

Monday
Jan092012

Mohegan Sun Restaurant Week Dining Deals

Need an excuse for a road trip? Mohegan Sun Restaurant Week is taking place January 8 – 13, 2012. Mohegan Sun introduced its first ever Restaurant Week this past summer and this January the deals are back! This week, several restaurants at Mohegan Sun will be offering a 20% discount including:

Seasons Buffet, Birches Bar & Grill,Todd English’s Tuscany, Bobby Flay’s Bar Americain and Bobby’s Burger Palace. (Discount is applied to food purchase only.)

For more information or to make reservations, click here. 

 

Sunday
Jan082012

Bobby Q's Beer & BBQ Event / Menu Update

We're excited for this weeks CTbites event at Bobby Q's and here's why you should be too. 

Join Bobby Q owner Bob Le Rose and special BBQ guests and brewers for an unforgettable night of craft brews and BBQ on January 12 from 7 to 9 p.m. This event is priced at $60 per person which includes a BBQ demo with specials guests, dinner paired with craft beer as well as dessert from Cocoa Michelle. 

Award-winning BBQ pitmasters Steve Z of R2BQ and Dave Conti of Red Planet BBQ and top microbrewers will make an appearance for the demo. Bobby and his crew will pair their signature BBQ dishes including pulled pork, burnt ends, ribs, brisket and chicken, and a variety of sides with a selection of craft brews. 

Space is limited and is 21 and over only, and reservations are first come, first served.

More Info & RSVP

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Sunday
Jan082012

Carpe Diem Opens w/ Northern Italian in New Canaan

Food lovers of New Canaan rejoice! Carpe Diem, a Northern Italian inspired restaurant by Alan Basaran, has opened and the housemade pastas are delicious. As CTBites presented earlier, Basaran, a North Stamford resident and owner of Carpe Diem Restaurant in New York City, is excited about creating delicious Northern Italian cuisine in New Canaan, his wife’s hometown.

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Friday
Jan062012

Bill Taibe's "The Whelk" Opens in Westport in 2 Weeks

Up until yesterday, if you had asked Bill Taibe for the name of his new Westport based seafood restaurant, he'd tell you what he told the town when they needed a name for the phone directory, "The oyster place in Saugatuck." But as of this morning, this seafood haven has been given a brand befitting its waterfront surroundings in Westport's burgeoning restaurant scene. "The Whelk" will be opening in roughly two weeks, and the restaurant is poised for its first round of guests. 

The interior reflects the clean lines of a beautiful ship with beadboard paneling, industrial metals, and warm woods, but despite the seafaring undertones "there is a sense of responsible kitchiness here. We didn't want to go obvious nautical," says Taibe. He describes The Whelk's clean architectural interior as "The South of France meets Maine." Green park bench inspired seating runs the full length of the sunlit dining space and 2 high communal tables stand proudly behind the white marble bar. In keeping with Taibe's passion for local sourcing, everything in the restaurant was made in the USA. 

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Friday
Jan062012

Bombay Chile & Cilantro Chicken via Jeanette's Healthy Living

Lately, I’ve been craving the warm spices of Indian food, and so this week, my kids were treated to a new chicken dish – Bombay Chile and Cilantro Chicken, marinated with lots of warm spices, including coriander, black pepper, cumin, and cayenne. 

This is definitely a dish that can be started early in the day or the night before, then thrown on the grill or broiled just before dinnertime. I marinated the chicken in the morning, cooked everything before I headed out the door to pick my son up from school, and just reheated it as soon as we walked in the door an hour later. Served with a bright Cilantro Sauce, this is a unique, flavorful chicken dish that I will be making again. To go with this spicy chicken dish, I made some Indian Lemon Rice using brown rice, and Spinach Thoran (I had picked up some leafy green vegetables from the local Indian supermarket that were labeled “phoi leaves”, that looked like New Zealand Spinach).

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Thursday
Jan052012

Pinkberry in Greenwich Opens on the Avenue

The largest Pinkberry shop in Connecticut has opened at 369 Greenwich Avenue in Greenwich, CT. We got to take a quick spin around their newest shop (they are also open in Fairfield and West Hartford), sample the goods and get back in line for more.

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Thursday
Jan052012

Gelatissimo in New Canaan is Very Gelato

The first thing I thought of when I heard “Gelatissimo” was that with a name like this, the place must be authentic. I was not disappointed in learning more about this delightful spot in downtown New Canaan when I met with its owners Andrea and Nuccia.

In Italian, Gelatissimo means very gelato; the supprelative “issimo” is used to exalt a description from standard to the very most, this is something I love about the Italian language, that things can be highlighted, made bigger, tastier or more beautiful - or just the opposite- by adding this sort of supprelative. “Issimo” is reserved for the very most and who doesn’t want more gelato!?

Here, Nuccia and Andrea have done the very best in gelato; their cheery interior is consistently buzzing with happy customers-several appear to be regulars while others are venturing in for the first, but not last time.

Click to read more ...