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Wednesday
Nov052014

CT Beer Week Recap, Part 1: Two Roads Brewing & Cask Republic Talk Beer & Eat Good Food

Sometimes, when it comes to beer, I envy starfish. Nature can tear the humble sea star in half and it just returns with backup, like a teeny Lernaean Hydra. The creature that is "Connecticut Beer Week" underwent a similar duplication for 2014 - with one week in May and another in October - and, after trying to be everywhere at once, I failed, regenerated, and present the first in this three part recap. 

Starfish likewise have the remarkable ability to turn inside out to eat. I like to think this would give them infinite eating capacity, which would be handy at your average multi-course beer pairing dinner. Fittingly, beer pairing events with Two Roads appear to be binate: the first of which was held at The Cask Republic in Stamford to kick off Connecticut Beer Week: The Revenge, this October.

The hosts for the night were Two Roads Brewmaster Phil Markowski, who was debuting his Unothrodox Russian Imperial Stout, and Executive Chef Carl Carrion, whom I've mentioned before

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Wednesday
Nov052014

Chef Michael White Opening Campagna at Bedford Post Inn

News from Campagna Restaurant at the Bedford Post Inn...it is partnering with the Altamarea Group and Michelin-starred Chef Michael White. Joining Chef White at Campagna are Executive Chef PJ Calapa, the former chef of Ai Fiori and Costata and Chef di Cuisine Devin Bozkaya, whose experience includes the outstanding Inn at Little Washington in Virginia.

The upscale sister to The Barn, the menu will focus on Chef White’s world renowned Italian cuisine with a few American twists to adhere  to the surroundings of the 19th Century Bedford Post Inn.  The menu features incredible options including pork shoulder ravioli with cacio e pepe; risotto with Barolo, short rib, and bone marrow; pan seared halibut with sunchokes, caponata, artichokes and salsa verde and a filet of beef with bone marrow crust, pomme puree and porcini sugo.

Campagna at the Bedford Post Inn 954 Old Post Road, Bedford, NY 914-234-6386

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Tuesday
Nov042014

Tikkaway Grill Opens Second Location in New Haven

Tikkaway has opened a second location at 2 Howe Street in New Haven, in addition to their original location at 135 Orange Street, serving the same fast casual and healthy Indian menu. This article was originally posted on September 1, 2013. Enjoy!

There is a movement underway in New Haven that may change the way Americans view Indian food. Often the domain of full-service restaurants, Indian cuisine has yet to enter the category of ‘fast casual.’ This scarcity is what some would call an opportunity.

Tikkaway Grill is the brainchild of businessman Gopinath (Gopi) Nair, a chef with the rare combination of a culinary degree and an MBA. Gopi may be a familiar face to Indian food lovers in Fairfield County as a former managing partner of Coromandel, spending much of his time in its South Norwalk location. His passion for Indian cuisine, combined with an unfailing dedication to customer service, has inspired Tikkaway’s central tenants--a fresh, healthy, and informal take on Indian food. A pared down menu, casual setting and approachable price point, seeks to demystify while at the same time celebrating, the south asian spice-loving cuisine for the masses.

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Tuesday
Nov042014

Winter Market & Food Truck Night Pops Up @ Sugar & Olives 

If you love local, there’s a novel new way to get your fix this fall/winter at Sugar & Olives in Norwalk (21 ½ Lois St. 2-3 454 FOOD). It’s called FARMS AND A MARKET, and the first one pops up Friday, November 7 from 3-7 p.m. This indoor, rain-or-shine market/outing will run every Friday through February (except after Thanksgiving Christmas and New Year’s), offering locally produced edibles, including milk, eggs, cheese, honey flour, grains, produce and meats. You can stock up on staples, and stick around for a cocktail, a snack or and supper, or grab and go from that week’s food truck and take it home for dinner.  

When the first Market rolls out, you’ll find fresh produce eggs and meat from Starlight Gardens in Durham CT and Snow Hill Farm in North Salem, NY, both Certified Organic Farms that follow NOFA practices (no GMOS, no pesticides, no antibiotics, and ethical practices). The Market will also have fresh Arethusa Milk on hand, locally milled flour from Wild Hive Farm in Clinton Corners, NY, Red Bee Honey (Weston), Brookside Farm maple syrup (Litchfield), and cheese, glorious cheese, from select local cheesemakers.

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Monday
Nov032014

Green & Tonic Expands Their Plant Based Dine On-The-Go Empire

Owners Jeffrey and Cai Pandolfino have taken Green & Tonic from a delivery service to a plant-based dine on-the-go favorite with three Fairfield County locations and now a fourth location in downtown New Canaan location at 5 Burtis Avenue.  Green & Tonic will offer their unique brand of organic cold-pressed juices, nutritional cleanse programs, meal plans, superfood smoothies, as well as a full menu of prepared foods including salads, side salads, wraps and soups all made fresh daily. The New Canaan store will also debut the new expanded breakfast menu, healthy kid-friendly snacks and a new store design. Green & Tonic hopes to engage the community in discussions about health & wellness "healthy happy hours", bringing in health professionals to address topics like nutrition strategies, natural remedies, sports nutrition, children’s health, and integrative health therapies. 

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Sunday
Nov022014

The Goose in Darien Delivers a Pretty Tasty Bar Burger

I am constantly asked when the subject turns to burgers... “Have you tried The Goose…have you tried The Goose…have you tried The Goose?” With all of that positive energy guiding me to downtown Darien and  a plaque commemorating The Goose’s “2014 Best of...” greeting me as I approached the front door...my hopes were pretty high that The Goose's burger would knock my socks off. 

I decided to grab one of the high top tables in the bar. The bar area had a fantastic vibe with its high top tables in front of a long wood bar that dominated the entire length of the room, behind the bar a full wall displaying a wide array of liquors, and TV’s airing ESPN, Sports World, Baseball World, all things wood and sports, a great pub feel. 

The menu included two beef burgers; the basic BLACK ANGUS BURGER, where you can build your own combination, and THE GOOSE BURGER, which included bacon, blue cheese, crispy onions and horseradish cream (definitely a pub-creation).

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Sunday
Nov022014

2014 Guide To Local & Heritage Thanksgiving Turkeys via FGFG

Thanksgiving is around the corner and it’s time to order local and heritage turkeys. Pasture-raised turkeys from local farms, especially rare, heritage breeds, are highly coveted and in short supply, so it’s important to place your order right away to avoid disappointment.

While heritage breed turkeys are considerably more expensive than Broad-Breasted Whites, the once-yearly splurge is worth it when your family and guests tell you it’s the most flavorful turkey they’ve ever tasted.

Almost all the turkeys grown in the US are Broad-Breasted White, an industrial breed created with the singular goal of producing a bird with more white meat that matures as quickly as possible. Although these birds don’t taste like much when grown in confinement on commercial farms, they have become so popular that other breeds of turkeys nearly became extinct.

Fairfield Green Food Guide has The Complete 2014 Guide To Local & Heritage Thanksgiving Turkeys 

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Sunday
Nov022014

Recap: Mecha Noodle Bar + Walrus & Carpenter Team Up for Bo Ssäm Dinner

This past Thursday night, Mecha Noodle Bar and Walrus & Carpenter in Bridgeport teamed up for an evening of smoked meat, ramen, sake and Bruce Lee films as they threw down a traditional Bo Ssäm Dinner. What is Bo Ssam you ask? Ssäm is Korean for enclosed or wrapped, and Bo Ssäm is a meal of slow cooked pork shoulder wrapped in greens (often Bibb lettuce), topped with an oyster, sticky rice, Korean bbq sauce, and kimchi. Tony Pham of Mecha took it a few steps further and threw in Pork Belly w/ Thai Chile Cornbread, Ramen topped with both brisket and pork, Scallion Pancakes, as well as "Deviled Onsen Tamago (eggs)" with..yes...you guessed it.. BACON, kimchi, and fermented seaweed.  30 guests thought they had died and gone to heaven in the belly of a pig. 

The theme revolved around the 70's cult action films of Bruce Lee and Chuck Norris, so moustaches and ninja attire were donned.  The photos really say it all, but we look forward to anything these guys collaborate on in the future. 

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Friday
Oct312014

Tarry Lodge New Haven Opens this Weekend

Tarry Lodge opens their newest outpost in New Haven this weekend and will be participating in New Haven's restaurant week beginning on Sunday. Tarry Lodge New Haven is located at 278 Park Street in New Haven.

The Yale Daily News reported its opening today, noting its smaller footprint and more student-friendly focus:

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Friday
Oct312014

Weekly Nibble: James Beard Awards, Cooking Classes, Meatball Challenge + More

New Haven Restaurant Week lasts from Sunday November 2- Friday November 7.  Enjoy $18 lunch and $32 dinner prix fixe menus from 36 of New Haven’s most popular restaurants, including Oaxaca Kitchen, Thali, Zinc, and more.  

Monday November 3, Barcelona Fairfield invites you to a “Basic Knife Techniques & Tapas Class.”  Chef Ian will teach you to prepare food in an efficient yet safe way. Then, use the techniques you’ve learned to make tapas.  $30 per person, plus tax and gratuity.  Please bring your knives.  To make a reservation, please call 203.255.0800. 

Also on Nov 3, Napa & Co celebrates its 8th year with a special 4 course $65 prix fixe dinner on Friday & Saturday nights.  You can also try it with wine pairings for $80. 

The first-ever Meatball Challenge of New Haven County will take place on November 5 from 6 to 9 pm and will feature some of New Haven County's favorite restaurants including Barcelona Wine Bar, Cask Republic, Consiglio’s, Home, Have a Ball, Gateway Community College, Melt Mobile, and Thali.  A portion of the net proceeds will be donated to the Hospitality Management Program at Gateway Community College.

Also on Wednesday November 5, Tutto Pasta partners with Harry’s Wine & Liquor for “Fresh Pasta Plus More, & Italian Wine . . . Bellissima!” 

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