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Coromandel Dinner, Wine Pairing & Culinary Education

Join Coromandel SoNo's Gopi Nair for an exclusive dinner and wine pairing, hand crafted for CTbites Invites. Gopi will be our "gastronomic host" for a unique 3 course dinner on Thursday March 22 from 7-9:30 pm. 

The evening will begin at the bar with appetizers and wine, followed by a sit down dinner with innovative and authentic Indian cuisine. Gopi will explain the preparation and history behind each dish and will select wines to enhance the meal's flavors and spices.

This CTbites Invites event is $65 per person and promises to leave you knowledgeable and appreciative of fine Indian cuisine and wine. 

Find out more here. 

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Westport's Town Hall Gets Casual Eatery...Thank God

This just in via WestportNow...

The ranks of new restaurants in Westport’s center are about to get bigger. Developer Robert Haroun said The Town Hall Restaurant will open in the basement space of his Old Town Hall at 90 Post Road East. The space years ago housed Westport police headquarters.  He said the eatery, owned by Westporter Chad Whited, is scheduled to open in three or four months and will serve hamburgers, sandwiches, and casual food with a bar. Meanwhile, Haroun has applied for permits to erect a two-story building at 100 Post Road East, site of the former drive-up banking building, that will have 4,600-square feet on the first floor with basement storage of similar dimension.

Story courtesy of Dave Matlow for

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Shake Shack is Coming to New Haven CT

CT residents will soon have two locations for Shake Shack's top notch burgers and dogs. Danny Meyer’s Union Square Hospitality Group (USHG) plans to bring its Shake Shack to New Haven in 2012.  One of NYC’s most beloved gathering places, Shake Shack is a modern day "roadside" burger stand known for its delicious burgers, hot dogs, frozen custard, beer, wine and more.

Shake Shack’s New Haven home will be centrally located at 986 Chapel Street, across from the New Haven Green and kitty-corner to Yale’s Old Campus.  Fall 2012 marks the start of the Shack-ademic calendar, with the new location opening its doors just as students return to campus.

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Friday Froth: Winter Sky

We're going to look backwards and forwards this week. We're going to borrow something from November and give thanks for how good we have it, and boost our spirits as we look forward to spring. Our Yankee ancestors made it through bleak winters with barely any fresh food, and in an agrarian economy there wasn't even work to divert their cabin fever. Breaks from the desperate monotony came in the forms of weekly hymns or the occasional cholera outbreak. Well, that may not be strictly true, there was also smallpox, but in addition to smallpox, and considerably more preferable, there was beer. A little brewer ingenuity gave rise to bigger ales with deeper colors and increased potency to hold the cold and dark at bay and transform the winter months from merely bearable to enjoyable. That same tactic works to this day, and this can be found for the next month or so wherever you can find Smuttynose

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Short Rib Ragu via The Parsley Thief

It's been a long time since I've made a winter stew type of meal...the sort of thing that takes all day to cook & permeates your house with the smell of something good cooking. This past Sunday seemed like the perfect day to make a little Short Rib Ragu, and I'm so glad I did.

I served it the same day & it came out great. Although, I would imagine it would be even better made ahead. I couldn't resist making some creamy polenta to go with it but it would be delicious served with egg noodles, or some buttery mashed potatoes.

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Behind the Scenes with Fine Cooking Magazine

Similar to my omnivorous approach to food, I’ve been known to devour almost anything when it comes to food in print. And although I love any and all food magazines, my allegiances bend toward the recipe-driven and away from the trendy and overly-styled. It’s nice to know that some serious time has been logged in someone else’s kitchen before amateur hour and its inevitable chaos, commences in my own.

Firmly in the category of “not afraid to get their hands dirty,” Fine Cooking magazine is one of those few who are dedicated to the act of cooking. Their meticulous seasonally-driven recipes reflect a dedication to process and a glimpse into their tireless recipe testing. So when I learned their headquarters and test kitchen also happened to be firmly inside our Fairfield County borders at Taunton Press in Newtown, CT, it only became a matter of time before I invited my CTbites-self for a tour and taste.

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Spring/Summer 2012 CSA's Are Open for Registration

Attention locavores or really anyone interested in getting farm fresh produce while supporting our local farming community. According to Analiese Paik of The Fairfield Green Food Guide, the 2012 Spring CSA's are open for registration and opening up new shares at several farms. This is your chance to share in our local harvest. Act fast however, these CSA's fill up quickly. 

Click here to view the complete list of CSA's via the Fairfield Green Food Guide. along with detailed information on how to contact these farms and get started on a whole new way of enjoying farm to table food. 

Community Supported Agriculture (CSA) programs are partnerships between an individual farm and a community of supporters, providing a direct link between the production and consumption of food. CSA members make a commitment to support the farm throughout the season, and assume the risks and bounty of growing food along with the farmer or grower. 

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Mycophilia: Talk, Tasting & Book Signing @ The Aldrich

In the new book Mycophilia: Revelations from the Weird World of Mushrooms, Eugenia Bone, food writer and frequent contributor to Saveur and Food & Wine tells the story of how her mother went into labor with Eugenia in a restaurant in Florence while eating tagliatelle with truffles. Tables were hastily cleared for Eugenia’s birth and thus began her lifelong affinity for mushrooms.

Bone, who is also the co-president of the New York Mycological Society, will be reading from her new book at The Aldrich Contemporary Art Museum this Sunday, March 4 from 3 to 5 pm in Ridgefield, CT.

A book signing, wine reception, and wild mushroom tasting will follow, including a tasting of truffle fontina risotto balls, wild mushroom crostini, and cheese and charcuterie platters featuring black truffles, generously provided by No.109 Cheese & Wine. To RSVP for this event or request more information, please contact Lise Sharfin,, 203.438.4519, extension 26, during regular Museum hours.

The Aldrich Contemporary Art Museum is located at 258 Main Street in Ridgefield, CT. More information at

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The Ginger Man Cocktail Contest Winner Is...

Thanks to everyone who submitted creative and amusing names for The Ginger Man's Cocktail Naming Contest, There were so many great names from which to choose but we are pleased to say we've got ourselves a winner.

Congratulations to Kate of  for her winning name..."Tipsy Tiger Lily." Kate will receive FREE BRUNCH FOR TWO @ The Ginger Man (complete with the newly branded cocktails). 

Watch out for our upcoming CTBites Invite event at The Ginger Man featuring the Tipsy Tiger Lily...coming soon. 

Happy and safe Cocktailing from CTbites. 

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Dinners at the Farm 2012 Season is Up

Dinners at the Farm is back! For those of you who have yet to attend this wonderful culinary event, check out our write-up from 2009 or view our photo gallery from 2011Order yourself some tickets for the upcoming season now! This is truly one of CT's most unique dining experiences.  

For those of you new to the "farm dinner" concept, Dinners at the Farm is a series of benefit dinners that recreate a sense of connection to farming, cooking and eating. Plus you get to reconnect under the stars in a beautiful candlelit tent while eating a spectacular multi course meal. 

Special Offer: Diners at the Farm is again offering $100 Thursdays and Sundays beginning now through mid-night March 30, 2012. Hurry the clock is ticking.

Support your local farming community and join us.

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