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Eat more noodles! Get your PHO & Ramen fix @ MECHA Noodle Bar in Fairfield. The rest of the menu is darn good too. 

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Shake Shack Opens Today in Westport

Delicious…that’s my opinion and I’m sticking with it.

The ShackBurger: Shake Shack brought its world-famous (yes they have a location in Dubai) offerings to Westport today and I enjoyed one of the best hamburgers, hot dogs and shakes in the area. With all the hype of opening day I felt a bit nervous as I waited with dozens of other customers for my ShackBurger, Shack-cago Dog and fries.

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Tour India with Thali's Chef Prasad Chirnomula


Redding Roadhouse: New Olde School

Redding Roadhouse is hardly a trendy gastro pub. It’s literally Ye Olde School. 

For over three hundred years, there has been a Watering Hole serving up grub and grog to weary travelers at the junctures of Redding and Georgetown Roads in Northwest Fairfield County.   Mark Twain was a regular.  As were MidCentury Mad Men (Is that Dan Draper romancing a client by the fireplace?). 

Indeed, the Roadhouse still offers respite to travelers, though most aren’t just passing by.  Since co-owners Michael and Donna Roberts and Lou Macol gave the place a 21st Century culinary makeover, it’s become destination dining for thousands, from CEO’s to carpenters (Is that Mick Jagger chatting with a fireman at the bar?).  In fact 70 percent of RRH patrons hail from Fairfield’s Gold Coast, not to mention Boston and New York.

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10 Questions w/ Matt Stanczak of Stanziato's in Danbury

Matt Stanczak is chef and owner of Danbury's two-year-old Stanziato's Wood-fired pizza. Trained at the Culinary Institute of America, he has worked for the last decade as both a private chef and for restaurants in New York City and Westchester but now, and thankfully for us, he calls Danbury home.

Stanczak’s contemporary take on on the classic Neopolitan pizza is one of the most outstanding in the state. His puffy charred crusts, devotion to local ingredients and seasonality as well as his nightly specials with their intuitive pairings have made me literally pound the table in delight.

1. If you had unexpected guests arriving at your home for dinner in one hour, what would you whip up?

This time of year I'm definitely thinking a fresh Guacamole....Avacodos from my favorite Latino bodega, Lots of freshly squeezed Lime Juice, Onion, maybe a chopped up jalapeno, sea salt, and lots and lots of cilantro! Simple, Fresh, Delicious.

2. What is the last dish you cooked for yourself?

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Mario Batali's Tarry Lodge Opens in Westport July 19th!!

Tarry Lodge Enoteca and Pizzeria opens tomorrow in Westport at 30 Charles Street. For more on this, read our recent interview with Joe Bastianich and check out a few photos and our take from our visit during a Saturday night preview, below.

Very similar to Tarry Lodge, slightly more informal. Pizza and antipasto will be a major component. Lighter style and more grilled items.  We'll adapt our food purveyors so its also done locally. The pizza will also be a focus. Our pizzaioli is Mario LaPosta who will be there full time, he's very talented. 

 --Joe Bastianich 

A quick preview of the Tarry Lodge Enoteca menu reads as Tarry Lodge light. Think greatest hits of its Port Chester location.

An heirloom Tomato Caprese Salad, Tuna Tartare, Grilled Octopus, Porcini Arancini, Baccala "Livornese," and Soft Shell Crabs with lemon aoili are a few of the "Insalate" and "Fritti" offerings. The pastas and proteins look formidable and familiar, a Brown Butter and Sage Gnocchi, Fettucini Carbonara and Goat Cheese Agnolotti with Fennel Pollen are three of the eight pasta dishes and a Whole Branzino, Ribeye (with pepper almond pesto) and Rock Hen Al Matone are just three of eight "Secondi." It seems a fitting, if cautious menu for the launch. The wine list, similar to the menu, is a curated list of Port Chester classics, with the Bastianich label front and center.

Mario LaPosta, Tarry Lodge pizzaiolo

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Tacuba Opens in Branford

In case you haven’t noticed, we’re experiencing a taco moment

The latest in the list of talented Connecticut chefs to jump on the taco bandwagon (or in his case, back on it) is Arturo Franco-Camacho and his wife Suzette, the dynamic pair behind our state’s latest taco joint, Tacuba in Branford. Opening just this past week, Tacuba isn’t exactly in the neighborhood, but trust me when I tell you this is a place you should know about.

The folks behind one of the state’s first taco carts sixteen years ago, the initial iteration of South Norwalk’s Habana, New Haven’s beloved Roomba and upscale Bespoke, they couple is currently running Branford’s Suburban, and now Tacuba and the adjacent wine bar, Swill

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Chef Gabrielle Hamilton is Coming to Stamford

Gabrielle Hamilton, chef/owner of the highly successful Prune restaurant in New York’s East Village, and author of the memoir "Blood, Bones & Butter" will be appearing in Fairfield County on July 20th. Chef Hamilton will be doing a 15-20 minute reading from her book at 6pm at the Harry Bennett Branch of the STAMFORD CT library, followed by Q & A and book signing. If you have not yet added this tome to your summer reading list, listen to what her colleagues have to say about this remarkable work: 

Magnificent. Simply the best memoir by a chef ever. Ever." —Anthony Bourdain

"I will read this book to my children and then burn all the books I have written for pretending to be anything even close to this." —Mario Batali

Details: Wednesday, July 20th. Stamford Library, Harry Bennett Branch115 Vine Road, Stamford, CT


Shake Shack Opens Wednesday in Westport

Known for 100% Black Angus burgers, dense and velvety-smooth frozen custard, flat-top hot dogs and staggeringly long lines, Shake Shack will open this Wednesday, July 20 in Westport at their new Connecticut location, 1849 Post Road East in Westport.

For more information, visit

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A Taste of India: Food + Film



Italian Cheese & Wine Class @ 109 Cheese & Wine

Join 109 Cheese & Wine in Ridgefield for a special class on cheese and wine from Italy on Saturday, July 23 at 7 p.m.

Leading this two-hour class will be Italian Certified Sommelier Tyler Savage and 109 owner Monica Brown. The class is an in-depth study of the cheese and wine of Italy and its regions as well as the best way to pair them together. To kick-off the tasting, 109 will serve a selection of Bernard's Restaurant appetizers, followed by ice wines and six cheeses.

Class cost is $55 per person and class size is limited so please call ahead to reserve your spot, 203.438.5757.

For more information visit