Fortina Restaurant: Casually Hip Italian Opening in Armonk, NY

Fairfield county residents will be soon crossing the border (passports not required)-- into Upper Westchester County's suburb of Armonk, after this week's opening of Fortina.  Chef Christian Petroni, recently Executive Chef of Greenwich's Barcelona Restaurant, is joined by John Nealon, ex-GM of the same provenance and Nealon's childhood friend, Rob Krauss as business partners. Both Nealon and Krauss originally hail from Westport.  Petroni, a local himself, is also co-owner of Cooked & Co., in Scarsdale.

Recalling the many memorable meals he had eaten during his time spent in Italy, Petroni's vision was to bring Italy's simple authentic flavors, cooking methods and presentation to the dishes he serves at Fortina. This vision is executed with the help of 2 wood burning ovens imported straight from Naples, Italy which serve as a focal point in the main dining room. In fact with the exception of just a few menu items, everything is cooked in these fiery hearths...even a pasta dish or two! (And you should hear Petroni when he speaks of his ovens...like a proud new Papa ) 

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PastaPresta Opens at the SoNo Marketplace

The SoNo Marketplace—with its hive of local food purveyors, artisans,  weekly farmers’ market, and plans for a summer beer garden—may be best argument to never set foot inside a supermarket again. I was recently lured back to the Marketplace by the opening of PastaPresta, a new fresh pasta vendor anchoring the entrance of the market’s vast 50,000 square-feet.

One evening of fresh pasta and market nibbles, and a closer look at the people behind the market later, I was reminded why this culinary hub deserves a regular visit and why, despite its recent vilification, gluten is good (maybe great).

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ROÌA Restaurant Opens in New Haven: A First Taste

As “Grand Openings” of restaurants go, this one was as grand as they come.  A crowd of lucky invitees, including members of the press, city officials, business, university leaders, tastemakers, foodies, area restaurateurs, friends and family gathered around Executive Chef Avi Szapiro, to watch him cut the ceremonial ribbon.  At promptly 5:00 pm on Wednesday, March 27^th, in New Haven ROÌA Restaurant officially opened its doors.

After several months of research, demolition plus an additional six months of meticulous renovation, this venerated-but neglected 101 year old space, which once housed the dining room of the Taft Hotel was finally reborn.

ROÌA, named after a river that flows between France and Italy, has been buffed, primed, renovated into a glistening Beaux-Arts jewel of a restaurant with a decidedly modern tilt by Szapiro and his lovely wife, Meera.  The couple, who moved here in 2011 from Brooklyn (where else?) have truly left no stone unturned in their mission to revamp this historic landmark: uncovering original mosaic-tile marble flooring, reclaiming white oak walls, buffing woodwork, installing red leather banquettes, restoring flourishes and medallions on the ornate plaster ceiling and moving (yes, moving!) the soaring dramatic staircase.  While descending up or down these “storied” treds, patrons can reenact their very own “Hello Dolly!” moment. (At least I did.)

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The Local Meatball Food Truck Rolls into Fairfield County

There is a new food truck on the block in Fairfield (well, not so much food truck as in food car – Smart Car to be exact).  The Local Meatball is rolling into town and making its debut this Saturday, April 6^th, dishing out meatballs on the Town Green in Fairfield, made with local, organic ingredients.  Meatballs, a comfort food of many, no longer need to be served over spaghetti to complete a meal.  The Local Meatball is proving these balls stand great on their own!  

Wanting to share his passion for meatballs with the town, chef and Fairfield resident Michael DiStassio started The Local Meatball.  “Meatballs are such a simple idea, but they resonate with so many people,” says DiStassio.  The Local Meatball was revealed online on March 9^th, National Meatball Day and “People have been so responsive to the idea,” added DiStassio.  

Working from his grandmother’s recipe, DiStassio has tweaked it slightly to come up with a variety of 5 different kinds of balls that will rotate weekly. 

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Cotto Winebar & Pizzeria in Stamford: Menu & Kitchen Changes

After a brief bout of Musical Toques, Claudio and Silvy Ridolfi --  owners of Cotto’s Winebar and Pizzeria in Stamford -- have convinced veteran Chef Greg Depelteau to come aboard and expand their imaginative menu of small plates and pizza.

Depelteau, a graduate of the French Culinary Institute, is in total simpatico with the Ridolfis’ insistence that a dish, especially a small plate, should be driven by primary flavors.  “These days a lot of chefs overdo things,” Greg contends and we agree.  “Too many flavors confuse the diner.“

Cotto’s simple take on hanger steak, a cut prized for its flavor, makes the case.  After marinating the muscular cut overnight in herbed EVOO, Depelteau quickly grills the meat on a blazing hot sheet pan to achieve a hard sear, while maintaining a surprisingly tender, rare interior. A

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THE FRONT OF THE HOUSE: Gabriele's Italian Steakhouse, Greenwich.

Though CTBites traditionally reviews the food created by gifted chefs in the Back of the House, we thought a story about the talent at the Front might be in order.  So who better to feature than Tony Capasso, the celebrated maître d of Gabriele’s Italian Steakhouse in Greenwich and unquestionably the biggest personality on the Connecticut restaurant scene? Actually, Copasso may be more MC than Maitre ‘d.

"My mother tells me that when I was five, I was already meeting, greeting and introducing people to each other in my apartment house," he told us. "I've always been a people person. President of my high school. Captain of the football team, I like people, they like me, and that's what this job is all about."

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Tutto Pasta in Fairfield: Fresh Pasta & More Made Daily

When Harry’s Liquor Store and the Fairfield Cheese Shop decided to tear down the wall they shared between them, customers could wander back and forth, tasting wine and snacking on crackers and cheese.  It was the perfect symbiosis of oenophiles and cheesemongers. It couldn’t get any better. But yeah. It could. And it did.

Brothers David and Andrew Tavolacci, who sold fresh pasta and sauces at their little and much- loved store in Georgetown, made a smart decision to move to Fairfield and share the parking lot with Harry’s. Now we can shop for the trifecta of food – wine, cheese, and pasta – without re-parking the car.

Tutto’s is where you go to purchase fresh pasta and home-made sauces, Wave Hill Bread, pesto, soups, and a variety of specialty foods.

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Harvest Wine Bar & Restaurant Opens This Week in Greenwich

Harvest Wine Bar & Restaurant, the latest venture of the Sigueza brothers, Vicente and Kleber, owners of Scena Restaurant in Darien, Cava Wine Bar & Restaurant in New Canaan and 55 Degrees in Fairfield, opens this week in Greenwich at 372 Greenwich Avenue. With large windows beckoning the guests, the modern interior is dominated by wood, stone and leather. Wood-topped tables are all hand-made and surrounded by leather backed chairs. Individual lights descend from the ceiling to create a whimsical touch to the otherwise masculine décor. The rear wall is half glass and sunsets will create an inviting end to the day to enjoy one of the signature cocktails with many of the fruit and vegetable additions juiced on site.

The menu is best described as “food inspired by the American tradition,” a steak house that meets Little Italy and embraces the sea and the farm to table movement.

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Rustico Trattoria: Traditional, Tasty Italian in Westport (sponsored post)

Wherever you are from, a meal at RUSTICO is like coming home. From the kitchen of Chef Miguel Angelo D'Onofrio, exquisite and thoroughly Italian dishes are only a heartbeat away. This family owned and operated establishment has been open for a year showcasing Chef Miguel's talents and passion for Italian cuisine. 

Chef Miguel was born in Brazil and his mother is from Spain, but he is all ITALIAN on his father's side and these roots run deep. From traditional recipes, handed down from generation to generation yet modernized by Chef Miguel's creativity, a meal at RUSTICO is a delicious culinary experience. Using only the highest quality meats and fish - no hormones or antibiotics of any kind - and sourcing only the freshest ingredients, Chef Miguel prepares each dish to perfection. For 25 years he worked as an executive chef in Connecticut and was most recently co-owner of Finalmente Trattoria, also in Westport. Now in his own space he prepares dishes that originate from the passion that is Italia, RUSTICO is an extension of Chef Miguel's history.

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Food 411: Name The Restaurant That Served This...

Ok Fairfield County Italian food lovers. Can you guess where we ate this? 

The first person to name the correct restaurant will win a fabulous CTbites Coffee Mug!