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Entries in New Haven (69)


Jitter Bus Coffee Truck: Now Rolling in New Haven

I happen to think you can’t have enough coffee options. Helping me test this hypothesis is the city of New Haven, and newcomer, Jitter Bus Coffee. Unlike its bricks and mortar competitors, Jitter Bus is a bus serving serving single origin coffee solely from Connecticut roasters with a selection Whole G baked goods.

Like its name proclaims, the business is housed within a former (and slightly aging) school bus painted jet black and retrofitted with an espresso maker, all of which can best be described as “appropriately grungy,” led by a young trio of seasoned barristas: Dan Barletta, Paul Crosby, and Andrew Mesioiris.

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Liuzzi’s Gourmet Market In North Haven: A Well-Crafted Bridge to Italian Foodways

Anna Bendiksen is new to the CTbites team. Anna is a former scholar of Russian literature, and a food blogger over at or follow her on Twitter @anna_bendiksen

When Domenico “Dom” Liuzzi talks about artisanal cheesemaking, his eyes light up.

“Quality is what sets us apart from Stop and Shop,” he said in a recent conversation at Liuzzi’s Gourmet Market---not that anyone could mistake his store, which carries over 200 cheeses, for anything other than the Greater New Haven landmark it is.

The cascades of Italian speech in the air, the display cases featuring Liuzzi’s own house-made cheeses, the scent of cured hams and sausages hanging overhead, the attentive staff darting about---all combine to make Liuzzi’s a prime destination for foodies from Connecticut and beyond.

The cheeses for which the store is best known---the result of the family’s cheesemaking heritage stretching over a century---are its burrata (favored by Mario Batali), a caciocavallo (“cheese on horseback,” so named because it is strung in rope to drip dry), and two kinds of ricotta (whipped and large-curd).

Yet the cheese offerings at Liuzzi’s, located in North Haven, don’t stop with these house-made specialties. You’ll also find imported Grana Padano (a cheese similar to Parmesan that is favored by Italian children and a standby in Lidia Bastianich’s new cookbook Mastering the Art of Italian Cuisine); Moliterno, a raw sheep’s-milk cheese exquisitely scented with black truffle paste; the best of American artisanal cheeses such as Humboldt Fog; and many more. 

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Alice Waters Speaks on "Slow Food Values in a Fast Food Culture" at Yale on February 2

Photo: Chez Panisse

Chef, author, and food activist Alice Waters will visit Yale University on February 2, 2016 at 4 p.m. to give a talk at the Yale Art Gallery titled "Slow Food Values in a Fast Food Culture." The talk is free and open to the public.

Waters is the owner of the ingredient-driven Chez Panisse restaurant that opened in 1971 in Berkeley, a founder of the Edible Schoolyard Project and a recipience of the National Humanities Medal in 2015.

For more information about the event, visit Yale News.

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Bren Smith, Founder of Ocean Farming Non-profit GreenWave, Awarded Buckminster Fuller Challenge Award

Bren Smith, the founder of GreenWave and Thimble Island Oyster Farm, an ocean farming non profit based in New Haven, has been making headlines recently as the recent recipient of the prestigious Buckminster Fuller Challenge. The award recognizes GreenWave's design for the world’s first multi-species 3D ocean farms. The non profit's work aims to restore ocean ecosystems while creating jobs in coastal communities through restorative ocean farmers.

In addition to the New Yorker's "Is Seaweed the Next Superfood?," listen to a recent story on

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Junzi Kitchen Opens in New Haven

Photo: Reed Immer, Junzi Kitchen

A chun-bing (spring-pancake), is traditionally eaten to celebrate the arrival of spring in chinese culture. Its origins as a humble culinary tradition are tied to the Qin dynasty (265 - 240 ad), when chun-bing was prepared with fresh spring ingredients to signal the spring harvest and a return to the land. It’s become a year-round staple in northern China where you can find it in street carts, restaurants, and on sunday dinner tables. And now on 21 Broadway in New Haven at Junzi Kitchen which opened this week.

Junzi co-founders Ming Bai, Wanting Zhang, and Yong Zhao grew up in a transitional time in northeast China when the population was experiencing many modernizations. Instead of growing food on their own, supermarkets became a predominant food source for families out of convenience, but it was clear that something special was being lost in the process.

Nostalgia for the spring flavors of home led the fellow Yale grad students to launch Junzi Kitchen. "I wanted to show people that Chinese food can be simple, healthy, and satisfying, something you can eat every day," said co-founder Yong Zhao. The result is an experience that challenges the way you think about Chinese food.

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Happy Hour at Elm City Social in New Haven

Elm City Social has entered New Haven’s burgeoning craft cocktail scene with an exhaustive and inventive array of cocktails and a variety dining options from mid-day to late night. Venturing into the Elm City Social bar during Happy Hour, I had but a simple mission – to quickly refuel with a cocktail and a few snacks before an evening event. I knew I had come to the right place when I noticed the cocktail menu was equal to, if not greater than, the dining options.

So first, those cocktails. The Rubber Ducky is a shaken cocktail made from a combination of a citra hop-infused New Amsterdam Gin, basil, grapefruit, lemon, with sparkling water. First sip, my eyes quickly narrowing, I found myself put off (turned on?) by the hoppy notes. Second sip, a bit of offense but also wonderment, “how did an IPA get in my cocktail?” From that point until my last sip, I was impressed by the equal parts confusion and compulsion on my palate. Well done. Also, there is an actual rubber ducky floating in your drink. Bonus points for cheekiness.

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City-Wide Open Studios (CWOS) Kitchens: The Intersection of Visual & Culinary Arts in New Haven

Artspace in New Haven is launching City-Wide Open Studios (CWOS) Kitchens this November to celebrate the intersection of the visual and culinary arts. The CWOS theme this year is "Dwelling," and with kitchens is the core of this theme,  Artspace is organizing three special evenings of culinary experiences in their gallery surrounded by 360 small works of art during the CWOS October and November festivities.

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Meet Doom Noodle, New Haven's Ramen Pop-up Restaurant

Doom Noodle, a weekly ramen pop-up restaurant will launch this Sunday, September 27 at Firehouse 12 in New Haven.  

The pop-up's weekly core menu will offer two options for ramen, a weekly bao offering, and shrimp chips, available as eat-in or take-out. Drinks will be available separately from the Firehouse 12 cocktail menu. Dinner starts on Sundays at  6 pm until they sell out.

The duo behind Doom Noodle, Jordan Waters and Molly Kennedy, are recent New Haven transplants who enjoyed participating in a weekly supper club. Jordan, who assumes the cooking responsibilities, and Molly, the creative who will run the front of house, see Doom Noodle as an evolution of their club and a reflection of what they like to eat. 

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Miya's Sushi Announces CSA/Fishery Limited to 12 Memberships

Photos: Andrew Sullivan

Miya's Sushi in New Haven, led by Chef Bun Lai, is launching a first-of-it's-kind CSA/Fishery set to launch this August. Membership includes a monthly delivery of 6-8 servings of seafood for 5 months at a cost of $800, with delivery included (free to New Haven area, additional costs may apply to regions beyond). Here is the announcement and details from Bun Lai:

Miya’s Sushi is thrilled to announce the first installment of the member-driven Allies in Sustainable Food. This first season will be limited to a dozen memberships, beginning in August and ending in December of 2015.

By being a member of Allies in Sustainable Food, you are supporting the experimentation and research of a small, local, innovative restaurant. Due to high food and labor costs, Miya’s operates on a thin margin, so your financial support will go directly into the development of our most groundbreaking off-the-menu approaches to sustainable eating.

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Chefs of Our Kitchen (C.O.O.K.) Series

The third annual C.O.O.K. series presented by Gateway Community College Foundation features chef-led culinary evenings at Gateway's campus in New Haven. Upcoming events include Neil "Singing Chef" Fuentes on June 3, 2015 and Abby Dodge on November 4, 2015. Tickets for the Neil Fuentes dinner are $65 per person.

Tickets include:

  • 6 p.m. Pre-event reception with wine, beer soft drinks and hors d’oeuvres in Gateway’s New Alliance Foundation Art Gallery
  • A cookbook, memoir or recipe booklet
  • A chance opportunity to meet the author/chef
  • A 6:45 p.m. 3 course meal prepared by the featured chef and Gateway Community College Culinary

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