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Eating Out

We just keep going back to South End in New Canaan. Here's why...

Ummmmm.....Tacos..... Run, don't walk to Casa Villa in Stamford if you haven't been. 

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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

Photos c/o


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



Dinners at the Farm Opening Weekend


Last Thursday marked the opening weekend of Dinners at the Farm's 2011 season. This year, Jonothan Rapp of River Tavern Restaurant and his team of top notch chefs will park their big red truck at two farms; Barberry Hill Farm in Madison, CT and White Gate Farm in Old Lyme. Dinners at the Farm started in 2007, long before "farm to table" fare became mainstream, and they continue to delight guests with exceptional menus, farm tours, and insight into the life of a farmer in CT.  View the Photo Gallery here.

"Dinners at the Farm is a series of benefit dinners celebrating Connecticut's local farms, food and community as a way to generate awareness of the importance and vitality of our local farming community and the delicious, wholesome and abundant food it provides us. Recreating a sense of connection to farming, cooking and eating is what Dinners at the Farm is all about." --Dinners at the Farm

A portion of every dinner goes to the non-for-profit community benefiting organizations such as Connecticut Farmland Trust, Slow Food Connecticut, CitySeed, Shoreline Soup Kitchen and Pantries, and Working Lands Alliance.

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Artisan, Farm to Table Opens in Southport at Delamar

Artisan, a "farm to table New England-inspired" restaurant opens tonight, July 13, 2011 at the Delamar Hotel in Southport, CT.

“We wanted Artisan to feel comfortable, as if you have been invited to enjoy a weekend in the country,” says Chef Kieffer, a native of Paris and resident of Fairfield County. “And we want the food to match the feel of the restaurant; a place that is casual and very comfortable yet that also reflects quality and excellence.”   

Previewing the space during an opening party is a biased occasion, admittedly, but it’s also one of the best ways to understand intentions as well as gauge reactions. Dining experience non-withstanding, mission accomplished Artisan.

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Blueberry Season Opens TODAY @ Bishop's Orchards

Pick your own blueberries at Bishop's Orchards will open for the first day of the season on Wednesday, July 13.  The blueberry crop looks great this year and the the berries are big and full of flavor.  It doesn't get better than local berries, fresh picked.  The recent warm days have helped add to the flavor and are waiting for you to come and pick them. Hope to see you tomorrow! --Bishop's Orchards

For more information, call their PYO Hotline for up-to-date information on Picking Schedule, Price and Location: 203.458.PICK