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

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Saturday
Feb072015

DiMare Pastry to Open Second Location in Downtown Stamford

Here’s some great news for residents of downtown Stamford…

DiMare Pastry Shop has announced that it will open its third location at 30 Spring Street in Stamford, serving its delicious cakes, pies, cupcakes, pastries, rolls, breads and its ever-popular and outrageous cannoli dip. The location will be named DiMare Pastry Downtown and is convenient to the explosion of apartments in downtown Stamford along Washington, Atlantic and Bedford.

The newest location on Spring Street will be familiar for patrons of Bar Rosso and Volta as DiMare becomes the third occupant in this storefront. The interior design is currently in the planning and development phase and the artist rendering on their Facebook page (above) indicates a sleek design to showcase their outstanding baked goods. Thanks to OmNomCT for confirming the details.

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Friday
Feb062015

Friday Froth: Tröegs, Jack's and Zoë

Tröegs Brewing Company made its Connecticut debut this week at The Cask Republic, The Ginger Man, Coalhouse Pizza, Craft 260, Max Burger and other locations around the state. Troeg's, from Pennsylvania, has a large portfolio of highly rated beers which are welcome additions to the universe of options currently available in the Constitution State. This week's installment of Froth starts with Troeg's Nugget Nectar, one of the darlings of the current American beer scene, and a limited release for the late winter.  

Nugget Nectar is a 7.5% imperial amber made with traditional European malts and fancy American hops. It pours the color of bourbon with an enticing meringue of head. There are very sweet, peachy hops to the nose, probably due to the Nugget and Simcoe varieties which make part of the hop bill, and a good balance of flavors to the first sip. The color is a faithful predictor of the maltiness in this one, but the fruity hop character is fully apparent early on. 

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Friday
Feb062015

Weekly Nibble: Tequila Dinner, Chocolate Tasting, Valentine's Cooking Classes & More

Bodega of Fairfield presents and Azuniza Tequlia Dinner on Monday February 9.  It includes 5 courses such as tres guacamoles, surf & turf tacos, and skirt steak Churssaco alongside with Azuniza cocktail pairings.  It starts at 7:30pm and costs $65 plus tax and gratuity ($75 at the door).  Email david@bodegatacobar.com for details and to reserve.

Also on Monday, Analiese Paik of the Fairfield Green Food Guide presents a “Single Origin Chocolate Tasting Workshop” at Olivette, located at 1084 Post Road in Darien.  It lasts from 6:00-8:00 pm and costs $25 per person. 

Napa & Co’s Wine Classes continue with “Sinful Zinfandel” on Monday February 9th. Sample examples from Rombauer, Titus, Ridge, Old Ghost, Four Vines and Robert Biale. It costs $85pp (plus tax and gratuity) and starts at 6:30pm.

Journey through Italy with Bar Sugo's “Serie Vino” Italian Wine Class & Food Pairing Series.

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Thursday
Feb052015

Snow Day Recipes: I Have to Feed You All Day? 

Snow day: You’re rudely awakened at some ungodly hour by your phone informing you that yes, indeed, there is no school today.  Two thoughts run through your mind, “Great, I get to go back to sleep”, followed immediately by a more frightening thought, “I have to feed them all day?!”   Relax, we’ve got you covered even if you didn’t brave the market the day before to properly stock up on supplies. 

First things first, make yourself a cup of coffee, it’s going to be a loooong day.  Second, assess what you have in the house. 

Assuming you have some eggs, why not make these fun eggs in a cup to start the day? Then you can kick them out to shovel the driveway knowing at least they’re fueled up. This is a great recipe because you can use whatever you have laying around to mix into these egg-mom-muffins, get it?! Follow up with our recipes for: Kitchen Sink Stir Fry & Simple Pizza Dough. Done...You've made it. 

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Thursday
Feb052015

Millwright's Prix Fixe Weekday Menu

James Beard-nominated Millwright's in Simsbury is offering a $30 three course prix-fixe menu every week from Tuesday through Thursday. Their menu changes weekly. If that isn't enough to get you there, they offer $1 oysters on Tuesdays and 1/2 off wine on Sundays throughout the winter.

Millwright's is located at 77 West Street in Simsbury, Connecticut. 860-651-5500 or visit www.millwrightsrestaurant.com

Wednesday
Feb042015

CT Foodie Valentine's Day Gift Guide 2015

“Cooking is like love. It should entered into with abandon or not at all.” Such delicious, true words from Harriet Van Horne, who first penned this line for Vogue magazine in 1956. In the spirit of channeling Ms. Harriet, we hope that wild abandon flies out the proverbial window this Valentine’s Day and that you can enjoy some new culinary experiences and delights with your honey. Love is food for the soul and we want your soul overflowing!

Here are 12 gift ideas to entice and treat, from sweets to beers to bling...

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Tuesday
Feb032015

Fairfield gets Freshii! Nutritious Healthy Food For People On The Go

Fairfield has worked its way up the food chain, offering all sorts of great dining opportunities for those with even the most discerning palates. With all the new restaurant openings, there was one thing that was lacking in the town’s culinary offerings; a really good health-food based option. Until now - enter Freshii. 

Sandwiched in between The Fairfield University Bookstore and Chef’s Table is Freshii, recently opened by owner Jonathan Blob who also owns the Westport location. Although word had not yet really gotten out, the restaurant was bustling the two times I went in, first to check it out, then when I returned to chat with Blob. 

The store, long and narrow, airy and bright, evokes a fresh, healthy attitude. Bright green, leaf-colored chairs are neatly lined up against the long counter space on one wall just below a large mirror reflecting the words...EAT. ENERGIZE. from the opposing wall. The light woods and grass-like covered wall lend themselves perfectly to an eatery of this type. A large menu board lists many and varied options. There are choices for breakfast, smoothies, juices, salads, wraps, bowls, soups and burritos.

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Sunday
Feb012015

Mura Pop-Up Delivers Outstanding Ramen

Ramen is one of the great dishes of the world. Contained within a single bowl is the essence of all flavors; and the most recent pop-up restaurants overseen by Chef Mogan Anthony (Locali) just over the border into NY are phenomenal.  Chef Mogan was raised in Singapore and was captivated, at an early age, by the flavors in Asian cuisine. His early training included studying under some of the best Asian chefs.

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Sunday
Feb012015

Olea in New Haven Delivers Extraordinary Spanish Dining

Olea's condomiz / Photo: Jen Kaufman, Connecticut Magazine

Many in the New Haven area mourned the closing of Ibiza last spring. The restaurant has been reimagined by former Ibiza chef Manual Romero who is now the owner and chef, reviving this modern Spanish tapas mecca for the city once again.

Our friends at Connecticut Magazine recently visited, giving it an excellent rating, and here's why:

When Ibiza in New Haven closed last spring, Connecticut lost a culinary treasure. Located on High Street, steps away from two famous art museums, it was itself a work of art, showcasing the best of modern Spanish cuisine in the state and on the East Coast. Busy, buzzy, frequently bustling, with a mile-long list of intriguing tapas and a devoutly loyal customer base, it vanished suddenly, as if it had never been. Rumors flew. Diners mourned. But within six months, the spirit of Ibiza rose like a phoenix in the same location but in a glamorous new guise, re-imagined and rechristened, Olea.

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Friday
Jan302015

Friday Froth: Snowed In With Barleywine

Deep snow requires strong booze. Our ancestors knew it, we know it, and every year around the winter solstice we can see a certain class of beer made specifically for snow days start to take up shelf space. Barleywine is beer better served at 55º than 35º, and best enjoyed when it's 25º outside. It's usually sold in large format bottles of the 22-26oz. variety, and will wrap you in an invisible sweater of at least 10% alcohol. Blizzards are a good thing when you're properly stocked. 

Barleywine has been deployed as a winter knock out drop by bored or insufficiently rowdy residents of the frostier climes for centuries. It is NyQuil by another name, and it is a blessed boon to those of us who seek to replace the lost hours of sunlight with - in order - hijinks and oblivion. 

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