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Entries in Lunch (192)


Road Trip: Aberdeen Seafood & Dim Sum in White Plains

Upon our return to the United States this summer from living abroad for 13 years, with our most recent move from Hong Kong, my family and I were faced with a serious food challenge.  We hadn’t had access to good pizza, bagels and deli for years, so the first few weeks after we moved back, we became “born again” NY carb fanatics, showing our faces at every bagel and pizza joint north of NYC.   After a month or so, this eating frenzy thankfully began to wear off.  One of the things we miss most about Hong Kong is going out for Dim Sum, or yum cha, as it’s also called in Cantonese. After a friend mentioned Aberdeen Seafood & Dim Dum in White Plains, I knew we had to go to bridge East meets West food chain.

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A Good Crêpe is Hard to Find...A Guide to FC Crêpes

I’m tough on crêperies.  I can’t help it.  I’m constantly comparing their crêpes to the ones of my French childhood summers spent in Brittany, the northwest peninsula of France and the crêpe’s birthplace.  My great-grandmother made them in her two room farmhouse –– she poured the mixture of buckwheat flour, salt and water onto a billig, a hot, round, buttered, grill surface, then with her rozell, a small toothless rake, she spread this batter into a fifteen-inch-round sphere the thinness of butterfly wings.  As the batter bubbled there and the edges browned, she coaxed the half cooked, wobbly, crepe onto her long, wooden spatula and flipped it over, intact.  The crêpe continued cooking this way until completely golden, signaling to her to scrape this fragile delicacy gently off the billig with her spatula.  From here she held the hot crêpe between her fingertips and the spatula.  She then placed it onto a waiting plate, setting the crêpe down with the same carefulness as though she was putting a drowsy baby onto a pillow. 

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Caroline's Crêperie Opens in New Canaan

Walk under the blue awning and into the open doors of Caroline’s Crêperie and you’ll feel as if you’re walking into Caroline’s very own French home. With the warm, helpful service and Caroline herself standing at the helm making crêpes and welcoming clients into her buzzing restaurant, you can’t help but be charmed by this new restaurant on New Canaan's Elm Street. 

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ReNapoli: An Education in Pizza in Old Greenwich

What can pizza be? ReNapoli in Old Greenwich answers with one kitchen, two ovens, and three distinct pizza styles. Dining at ReNapoli isn’t just a meal, it's the equivalent of a three-credit course in pizza.

Owner and pizzaoilo Bruno DiFabio has been making pizza for thirty years. A fact made more interesting when you consider he is only 42.  A first generation Italian American, DiFabio was already working the lead sauté station at age 16 in his grandfather's restaurant kitchen. Fast forward a few decades, several restaurants, five World Pizza Championship titles and stints at the famed ovens of Spacca Napoli, Da Michele and Trianon in Naples, and you have the genesis of ReNapoli. 

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Rizzuto’s To Open in Stamford Early November 

Stamford seems to be getting all the attention lately. The latest outpost to open in the "City That Works" is the fourth installment of Rizzuto's, a popular casual Italian spot with outposts already humming in Bethel, West Hartford and Westport.

Rizzuto's Stamford will be located at 1980 West Main Street on the Greenwich/Stamford border, and is slated to open in early November. The new restaurant will feature three-level dining with room for 160 and features such as a California pre-fab pizza oven, custom stone and tile work, and a signature granite antipasto bar and counter seating.

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Chip’s Family Restaurant on Black Rock Tpke Fairfield

The following is our first mother & daughter review.  Jessica Ryan is in the 7th grade. 

Rebecca: The other day my mother, brothers and I went to try Chip’s, a new restaurant on Black Rock Turnpike in Fairfield (where Blockbuster’s was) for lunch. The restaurant was busy, sunny and clean. As soon as we walked in a waiter brought us to a booth by the window. The restaurant is spacious with lots of tables in the middle and booths all along the sides. There were a couple of large TVs hanging from the ceiling and we could see the kitchen from where we were sitting.

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Brunch @ Sugar & Olives in Norwalk

The weekend morning meal. This sacred cow for many, consists of copious amounts of coffee, newsprint (for you digital hold-outs), and a healthy combination of carbs and protein. In addition to providing fuel for the errand-filled, kid-chaffeuring day ahead, brunch can also be one of the most frequently debated destinations of your weekend.

Since they began serving brunch just a month ago, Sugar & Olives in Norwalk has easily moved to the top of my brunch list. House-made ingredients, a green certification and a happy space make Sugar & Olives the type of place you can drop-in with your friends, a gaggle of kids or simply fly solo and enjoy this most important of weekend meals.

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Kouzina: New Greek / Mediterranean in New Canaan

Brian Herlihy and Gina Douvas followed their passion for cooking by opening Kouzina, a Greek/Mediterranean restaurant in New Canaan featuring the best of their family recipes.  This husband and wife team were raised in households where large family meals were a regular event (Gina in Astoria, Queens and Brian in Katonah), and each developed a love for cooking at an early age.  After numerous trips to Greece with Gina, Brian fell in love with the cuisine and their vision took shape. After Brian retired from the Pound Ridge Police department their dream became a reality and in June the couple opened Kouzina on Forest Street in New Canaan. Originally envisaged as a specialty food store and market that would sell olives, olive oils (from Gina’s family farm in Patras, Greece), cheeses, artisanal breads and prepared foods; the project expanded and now features a restaurant.

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Thali in Westport Goes Vegetarian (via The Feast)

Well here's an interesting turn of events. Peyton Dougherty @ resports that Thali's chef/owner Prasad Chirnomula is removing all non-vegetarian items from the menu of Thali's Westport location

"Farewell, pepper-crusted breast of lamb smoked in a Tandoori-Cabernet sauce.

Chef Prasad Chirnomula will remove all non-vegetarian items from his Westport Indian restaurant, Thali, and will make the menu identical to Chirnomula's meatless New Haven outpost,Thali Too.

The new fare debuted last night and it's a complete overhaul, with a rice bar, rolled house breads cooked on a griddle, lassi, Bombay and Dehli street vendor-style snacks, a tiffin menu and veggie entrees like potato and paneer cheese balls, spicy veggie stir fry, cabbage cauliflower and carrot fritters, and spicy chick peas. The sweeping change is surprising, but it makes sense given the market." -Peyton Dougherty

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Pacific Foods Reopens in Fairfield as Saigon Deli

Lovers of Bánh mì, the Vietnamese sandwich, were crestfallen when Pacific Foods (1561 Black Rock Turnpike, Fairfield (203) 220-9450) closed just a few months after opening.  I’m thrilled to report it’s back, under the same management.  Good news is that this hole-in-the-wall storefront now has three tables for eating in.

As CT Bites previously reported, the menu offers summer rolls, pho and bubble tea, and there’s a small grocery section.  But here’s what you have to order: the bánh mì.  It could be described as a Vietnamese sub.  Like a sub, the classic version combines cold cuts and crisp vegetables. But this light, well-proportioned sandwich is not an over-stuffed meat- feast, and each component reveals the way that the French colonization of Vietnam melded the flavors and cooking techniques of the two cultures.

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