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Entries in Burgers (60)

Sunday
Mar232014

Bick's Burgers Opens in Danbury

Bick's Burgers opened on Friday, March 7 on Ives Street in downtown Danbury. And while I will save the true burger review for our resident expert, Jeff, here is a very early look at what to expect from Fairfield County's newest burger joint from our quick stop on opening day. 

The Bick's Burger concept is fairly straightforward–a modern take on burgers, elevated with homemade touches, and delivered with a solid 75/25 burger. The business is a partnership between Chef Michael Bick of SomeThings Fishy Catering, and his entrepreneurial son, Ian Bick.

In a nod to its humble diner roots, Bick's embraces the décor of the 50's drive-in diner. A row of counter seating and stools faces the kitchen's flat top griddle, and a black and white checkered floor and red vinyl booths complete this homage.  

There are several homemade touches on the menu. Homemade buns, including brioche, truffle brioche and sesame

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Friday
Mar142014

Restaurant Scene Explodes @ Stamford's Harbor Point

Hard to believe, but spring beckons.  It’s just a few days away. And along with hyacinths and daffodils, a number of new eateries will soon be blossoming at Stamford's Harbor Point -- just in time for those hazey lazey dayz.  (Yes Virginia, there is a Summer)  

At the spectacular 6000 square foot Glass Garden on the waterfront, Aaron Sanchez is now shooting for a Cinco de Mayo opening for his new latin themed resto.   As CTBites first reported last year, Sanchez will be working his spanish sorcery in a sexy, high end dining, cocktail and wine lounge space.  But there's a name change:  “Alegre”  has become “Poloma”

According to Jon Sabrowski, Harbor Point's Leasing Director, a bouquet of other new eateries are targeting a Memorial Day opening.   Among them is an American grill from South End Hospitality, whose pedigree includes Black Bear, Darien Social, Bobby Q's and McFadden’s. The tap house will feature a rooftop bar, offering a panoramic view of the harbor and the Sound beyond.  (Yes Virginia, there are sea breezes.)  The restaurant faces the 22 story twin towered apartment complex currently under construction  (We can report that the 242 unit complex will not be the hotel-condo once envisioned.)

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Thursday
Mar132014

Plan B Throws "Iron Bar" Gala w/ Willett Distillery, NPR's Faith Middleton & Millwright's Tyler Anderson

This just in from Plan B Burger Bar.....

You think Bobby Flay and Michael Symon got anything on us? Those Iron Chef's may know how to cook but this is Iron Bar - time to put that work where it matters, getting our drink on. Hanging with Faith Middleton, Tyler Anderson and Drew Kulsveen sipping some cocktails and chowing on some beef fat fries. 

Yes, I did just say WNPR's Faith Middleton and Chopped Winner Tyler Anderson will both be there. Don't worry we've got more fab celebs for you to party with.

This is your one and only chance to select this year's Iron Bar Champion. 

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Wednesday
Dec182013

Bareburger Opens In Ridgefield CT w/ Organic, Grass-Fed Burgers

Connecticut's first Bareburger, the micro chain restaurant known for organic ingredients, grass-fed humanely-raised protein, and sustainable practices, opened this week in Ridgefield. CTbites tagged along on a Friends and Family earlier this week with fellow Ridgefielders and had the chance to meet its trio of partners, Bareburger’s chef, and taste a couple of their burgers (elk and wild boar, to be exact).   

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Saturday
Aug102013

Bareburger, "Best Burger in NYC," Coming to Harbor Point Stamford & Ridgefield

Burger lovers rejoice. As reported in HeyStamford!, Bareburger is coming soon to Harbor Point in Stamford & according to the Bareburger web site, will be opening in Ridgefield CT Fall 2013. 

Bareburger is a micro-chain of organic burger restaurants. They currently have ten locations in Brooklyn, Manhattan and Queens. Voted "New York's Best Burger" by Zagat, and Michelin recommended two years in a row, this place will be worth a taste. 

Bareburger restaurants offer organic burgers and sandwiches, fresh salads, delicious shakes and sharable snacks in environmentally sustainable, eco-friendly locations. Their belief is that organic food tastes better and is better for you, and that sourcing our ingredients locally benefits our communities. Their menu features a variety of meats, including traditional beef, chicken, turkey and lamb; exotic options such as elk, bison, ostrich and boar; and mushroom, veggie and black bean burgers for our vegetarian and vegan guests.

More on the Bareburger opening coming soon. 

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Thursday
Jul112013

Plan B Burger Bar is Coming to Fairfield CT

Plan B Burger Bar has some big news. They are coming to Fairfield this fall in the old Post Office at 1262 Boston Post Road. 

Plan B is an upscale burger bar created by Hartford-based Locals 8 Restaurant Holdings with six (soon to be seven) locations throughout Connecticut and Massachusetts. This burger mecca features all-American craft beers, bourbon, and burgers made from beef that is ground in-house daily, always fresh, never frozen, and free of antibiotics and hormones. We like that!

Allie j Gamble, founder and CEO of Locals 8 Restaurant Group explains, “We don’t think of our restaurants as a chain, there is just a lot of us.  Each Plan B location is unique. We build relationships with local farms because the food is always fresher. For example, in Milford, we work with Robert Treat Farm, Bishops Acres, Holcomb and Jones Farms. In Springfield, we draw from incredible local brewers like the Mayflower Brewing Company. We’ll do the same thing at Plan B Fairfield.  We’re excited to partner up with growers in the community and offer specialty items that our other locations won’t feature. It's part of our dream of growing big while remaining small.”

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Sunday
May192013

Ten Best Restaurant Burgers: Greenwich to New Haven 2013

One year, hundreds of miles, close to thirty pounds of various cuts and blends of meat, thousands of fries…searching for the ten best hamburgers.

Nestled between Shad Roe, Bahn Mi, Shrimp & Grits, Nonni's Meatballs and Montauk Black Bass was “The Burger.” It was the equalizing dish amongst the best chefs in the area.  As I tasted the creativity that each of the chefs placed into their version of this 100+ year old tradition, I was in awe. The combinations were brilliant, how the flavors balanced and complemented each other, the choices that they made to place their individual mark on this dish, each was unique. 

Most of the meat was sourced locally, many from the same vendor with slight variations in blend and grind...some used a medium-grind while others requested a third, finer grind. Cheese and bacon played a major supporting roll, and the choices varied amongst the chefs.

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Tuesday
Apr232013

How to Make a Great Burger - Start with Great Meat 

Want to start an argument…talk hamburgers. This simple grilled piece of ground meat is one of the most polarizing topics in the culinary world. Websites are fully dedicated to hamburgers, magazines run covers and full articles on hamburgers, super-chefs are sent to their knees if their hamburger is not on par with their foie gras, and the backyard griller will season and treat his hamburger like haute cuisine.

Why does a simple patty of cooked ground meat on a bun with toppings generate such love and vitriol, simultaneously?

Let’s start with the meat. There are currently numerous choices…local farm, commercial farm, grass-fed, grain-fed, dry-aged, wet-aged, medium grind, fine grind, single grind, double grind, so many permutations, and so little time. I reached out to Ryan Fibiger of Saugatuck Craft Butchery for some sage advice. His response, “come in and I can show you how our best burger meat is cut, blended and ground.” So one afternoon Ryan gave me a two-hour butchery course as he broke down the front quarter of a cow, combined and ground the cuts, and finally prepared and served two different hamburger blends.

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Tuesday
Apr162013

Burger Blast Roundup: The Prequel to Perfection Part 1

The last year has been filled with brisket, sirloin, Wagyu, chuck and short rib, all ground, seasoned and grilled to various degrees of perfection. The current count of visited restaurants now tops 60, including a wide range of venues. From non-chain fast food, to bars where burgers share the stage with great beers, to restaurants where the burger has become an “underground challenge” to high-end chefs, the list grows from Greenwich to New Haven.

But only the top 10 will be chosen for the “Non-Chain Fast Food and Bar Burgers” and another 10 for the “Restaurant Burgers” lists. Many of those visited and tasted were the result of suggestions we received from our readers. With sixty+ burgers and thousands of fries under our belts (pun intended), CTbites begins this series of prequels to give quick thoughts on several that were enjoyed and others not so much.

Let’s randomly roll through a few selected burgers in CTbites new weekly column…The Burger Blast.

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Sunday
Mar242013

Nola Oyster Bar Brings Seafood to South Norwalk

Several weeks ago CTbites first announced the opening of Nola Oyster Bar in South Norwalk, described as a seafood restaurant with dishes from Maine to New Orleans. After my initial visit, it is apparent that much of the food is influenced by the great flavors and traditions of New Orleans, but the creative interpretations are singularly of Chef Dan Kardos.

Exposed brick walls, wood and tin columns, and wrought iron rails dominate the interior with white “antique” chandeliers hanging from the ceiling to create a very New Orleans visual. The front area includes a large, arced granite-topped bar that seats 10, plus a large reclaimed “Bankers’ Table” that seats an additional eight guests overlooking the floor to ceiling windows. The center section of the restaurant overlooks the kitchen, plus the rear room is available for regular dining or a private event.  

Nola Oyster Bar is a place for fun, drinks and great food.

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