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Entries in New Haven (41)

Sunday
Jun152014

The Best Tacos in Connecticut: Ultimate Guide 

There is truly a Mexican restaurant for everyone. There are the quiet ones that scream “authentic! authentic! authentic!” and then there are the more modern ones with the guac that is “hand-slapped” or “slapped to order.” Excuse me? Was it naww-ghty? Mex goes 50 Shades, I see. And if the recent lime shortage (I can’t think of lime-hijackings without giggling, sorry) has you in a tizzy and wondering just how the heck you and your margaritas are going to make it through the summer, just head to these places. Let them figure out the limes, you can figure out how many drinks and how much lime-infused guacamole to have.

Here's our list of the 16 Best Taco Restaurants & Trucks in Connecticut. Feel free to add your favorites to the list below. 

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Tuesday
Apr222014

10 Questions with Gopi Nair of Tikkaway Grill

Equal parts businessman and chef, Gopi Nair is the man behind New Haven's 'fast casual' Tikkaway Grill. The former managing partner of South Norwalk's Coromandel, he is a familiar face to Indian food lovers in Fairfield County and has thankfully extended his reach east to New Haven. His passion for Indian cuisine and dedication to customer service has inspired Tikkaway’s central tenants: a fresh, healthy, and informal take on Indian food.

"I have been thinking that to me the world has two sets of people," said Nair. "Those who love Indian food but can't get enough and more frequently, and those who don't know Indian cuisine and have stayed away from it till now! Tikkaway grill is for both of them."

1. If you had unexpected guests arriving at your home for dinner in one hour, what would you whip up?

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Thursday
Mar272014

New Haven Restaurant Week is April 6 - 11, 2014

New Haven Restaurant Week returns Sunday, April 6- Friday, April 11. The 14th installment of the promotion will feature prix fixe menus for lunch ($18) and dinner ($32) at 29 of New Haven's finest restaurants. www.infonewhaven.com/restaurantweek. View a complete list of participating restaurants on Info New Haven or follow NHV Restaurant Week on Facebook.

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Thursday
Mar272014

A Conversation with Tim and Nina Zagat 

Co-Founders Nina and Tim Zagat of the indespensible dining guide, the Zagat Survey, will be visiting the Yale School of Management this Thursday, March 27, 2014 at 11:45 am. The event is open only to the Yale community but luckily for us, they will be broadcasting it live.  

Zagat has been an essential resource guiding diners on the best places to eat, drink and shop for over three decades using crowd-sourced diner reviews, their own editors, and their well-known 30 point scale.

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Saturday
Mar222014

Pizza Week 2014: The Definitive Guide to New Haven Pizza

Did you celebrate Pizza Week? Our very own executive editor and pizza lover Amy Kundrat breaks down the New Haven apizza scene for Eater.com's #PizzaWeek national initiative. In The Definitive Guide to New Haven Pizza, Amy focused on the parlors we all know and love. 

There is pizza, and then there is apizza. New Haven-style pizza is the latter; a hotter, crispier, and dirtier descendant of Neapolitan style pie. What ribs are to Kansas City, cheesesteak to Philadelphia, and crabcakes to Baltimore, pizza is to New Haven. If you grew up in or around the Elm City, your pizza parlor allegiance can be fierce. So how did Connecticut's second largest city become ground zero for some of the best pizza in the United States? Just what is New Haven-style pizza?

Head on over to Eater.com for the full story.

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Tuesday
Mar112014

NyHaven in New Haven: A New Nordic Pop-Up

NyHaven, a one-time pop-up new Nordic dinner in New Haven on March 3, blew away a couple dozen diners lucky enough to purchase seats to the 15-course dining experience showcasing some of the most daring and inventive food in Connecticut. Conceived by Chef Simon Marcell Davidsen with fellow Community Table chef Tommy Juliano, they teamed up with John Ginnetti of 116 Crown, who not only generously offered the kitchen and dining space for NyHaven, but also paired each snack and course with an appropriate "cocktail."

An indelible evening marked by a provocative menu, curious cocktails, and a house filled with appreciate gourmands, we attempted to capture the meal in not just words, but an interview with Chef Simon Marcel Davidsen, photos of each course, and 116 Crown's video of the NyHaven experience:

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Monday
Feb242014

[Live Event] A Taste of Innovation: From Farm to Table

Join the Yale Sustainable Food Project for A Taste of Innovation: From Farm to Table, a conversation on innovation in the agricultural value chain. Moderated by Mark Bomford of the Yale Sustainable Food Project, this panel of entrepreneurs and authors will explore some of the ways that we can redesign our current food systems and how to develop the regenerative food systems of tomorrow.

The event is free and open to the public, held at Yale School of Management at 165 Whitney Avenue, Room 220, in New Haven, CT. Watch the event live on February 25 at 11:45 am.

Speakers include: Joe Dobrow, Author of Natural Prophets: From Health Foods to Whole Foods; Patrick Horan, Waldingfield Farms; Dan Horan, President and CEO of Five Acre Farms; Moderated by Mark Bomford, Director of the Yale Sustainable Food Project.

 

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Thursday
Jan232014

Start-up Bid Mob Connects Diners with New Haven Dining Deals

The brainchild of Daniel Underkofler, who had been working at JPMorgan Chase & Co. in Manhattan, and his “team of socially-inspired Gladsters,” BidMob is a mobile app that—quite simply but brilliantly—connects anyone interested in dining and nightlife in New Haven with the best deals of the day.

"BidMob is an amazing new way to save BIG $$ for your group when you go out. Stop paying for discounts, printing coupons or wondering where the best deals are when you need them," says the description in the Apple app store.

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Friday
Jan172014

Ny Haven: A Nordic Inspired Pop-up with Chefs Marcell Davidsen & Tommy Juliano at 116 Crown

Photos: Signe Birck

TICKETS HAVE GONE ON SALE! Tickets

A 13 course Nordic-inspired menu is the inspiration for Ny Haven, a one-time pop-up dining collaboration between chefs Marcell Davidsen and Tommy Juliano, that will take place at 116 Crown on March 3, 2014. Ny Haven is a play on words. In Danish, Ny means New, and Haven means garden. In Copenhagen, Nyhavn is a main gathering point for people to meet at cafés to eat and drink. 

The chefs, best known for their culinary risk-taking and locavore approach at Community Table in Washington, CT, will descend upon the kitchen of 116 Crown in New Haven for a single night for 25 lucky gourmands. 

"We are very excited to showcase our style of new New England cuisine, and Nordic influenced cooking, to New Haven," said Davidsen. "With my Danish background and Tommy's New England approach on desserts."

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Friday
Dec062013

10 Questions with the "Singing" Chef Neil Fuentes

Chef Entertainer Neil Fuentes (a.k.a. "The Singing Chef") was recently featured on the Food Channel giving audiences a tour of one of his favorite New Haven spots. Rubamba. We sat down with Neil to discuss his favorite ingredients, kitchen nightmares, and go-to dishes. 

1. If you had unexpected guests arriving at your home for dinner in one hour, what would you whip up?

One of the most effective recipes I like to make when I am in a rush is my Mustard Chicken, It’s fast, with deep flavors and really quick. I grab whatever I have in the freezer, chicken breast, chicken thighs, a whole chicken or whatever. I place the chicken in in a large soup pot! I put water until it’s covered with water. Put on the stove on high and covered. To that I add a 3/4 cup of good old yellow mustard. 1 tbsp of garlic powder, 1 tsp of worcestershire sauce, salt and pepper to taste. I let the chicken boil covered for 15 minutes. Then I uncover the chicken and keep it on high. The liquid will start reducing creating a super delicious sauce. One the sauce is thick I shut the stove off. At that pout I take the chicken off the pot and place it on a baking sheet with a rack and put it older the broiler in the oven until is nice and brown. I serve this chicken with a simple rice and sweet fried plantains.

2. What is the last dish you cooked for yourself?

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