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Have ya' tried Brick + Wood Pizzeria & Wine Bar? Neapolitan Pizza and Italian specialties in Fairfield's Brick Walk. Tasty...

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Entries in Pizza (71)

Wednesday
Jan072015

Victoria's Wood Fired Pizza Opens in Bethel via Newstimes.com

This just in from our friends at newstimes.com.

Several years ago Danbury resident Bruce Lyon decided to leave his career in commercial real estate to start his own mobile catering service that specialized in authentic Neapolitan pizza.

And after one of his most successful years in the business, Lyon has decided to move part of the operation -- Victoria's Wood Fired Pizza -- into brick and mortar, leasing a storefront on P.T. Barnum Square in Bethel that had been home to several different businesses over the past few years.

We've more than doubled our business in the past year alone," Lyon said. "And we've had a huge increase this year in weddings. The rustic, style wedding is really becoming popular, and it works perfectly with our business model."

Read the full article on newstimes.com

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Sunday
Nov232014

Brick + Wood: New Neapolitan Pizzeria & Wine Bar Opens in Fairfield 

You know how you “just know” when a new restaurant is going to be good? That’s the feeling you get in the first ten minutes at Brick + Wood, a new restaurant and wine bar in Fairfield’s Brick Walk Plaza on the site of the former Ponte Vecchio restaurant. When you make a great find like this, it’s a double-edged sword: You want to share it with friends, but at the same time keep it your secret a little longer. We decided to share. You’re welcome.

On a recent lunch visit, as we perused the distressed-wood and worn-brick decor, an amuse bouche appeared out of nowhere—two crispy crostini topped with fluffy homemade ricotta, sautéed broccoli rabe and imported prosciutto—as if to say, “Let’s get this party started.”

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Thursday
Oct232014

Locali Bar & Pizza Kitchen in New Canaan Rolls Out New Fall Menu...And It's Good

Executive Chef Mogan Anthony of Locali restaurant in New Canaan rolled out his fall menu, inspired by the fresh autumn ingredients, and invited CTbites to stop in and sample a few of his new culinary creations.

My favorite of the Small Plates was the “Shaved Local Cauliflower.” The thinly sliced raw cauliflower was tossed with pieces of Medjool dates, cashews, and drizzled with white Balsamic. The earthiness of the crispy cauliflower was beautifully complemented by the sweetness in the dates and the slightly tart balsamic. The cashews added additional earthiness and a delightful crunch.

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Sunday
Jun292014

Romanacci Cafe in Norwalk: A Slice of Roma with a Casual Flair

It is a unique place that can transform itself from a casual, family friendly lunch and dinner spot to a young and hip late night stop after a dinner of popcorn at the movies.  Romanacci Cafe (which translates as “From Rome”) on the Norwalk-Westport border is such a place, offering Artisan pizzas, salads, Focaccia paninis, crepes and freshly made Italian pastries. 

Tucked into a strip center on the Post Road, Romanacci is the handiwork of two brothers, Graziano and Maurizio Ricci.  Both hail from Rome, where they attended culinary school and worked alongside their parents as well as in other family-run restaurants.

Graziano migrated to the US almost 18 years ago and eventually oversaw the kitchen in New Haven’s Hot Tomatoes. He subsequently convinced his younger brother, Maurizio, to join him as its maître d’, and they finally chased their dream of owning a restaurant. When the owner of Norwalk’s Osteria Romana decided to sell his business, the brothers decided to purchase the restaurant with the intention of bringing a younger attitude and clientele to complement Graziano’s fresh pastas, breads, and sauces. Osteria Romana continues to thrive with a loyal and regular crowd, outdoor seating and a cozy bar area. 

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Wednesday
Jun252014

Old School Pizzeria in Fairfield c/o The Lunch Break Chronicles

Photo: Keith Whamond

Hearst Newspaper's Lunch Break Chronicles is where we often go to find hidden gems in Fairfield County. Brett Mickelson recently visited the latest pizza parlor with a familiar chef—Derek Furino, formerly of Behind the Net in Darien and John Dough's Pizza Bar in Norwalk has moved on to become a partner in Old School Pizzeria in Fairfield. 

Here's the report from Brett:

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Thursday
May152014

Locali in New Canaan: New Patio...New Menu

Finally…the weather has changed…the farms are beginning to produce spring vegetables… and al fresco dining is in full swing. CTbites recently posted a round-up of over forty restaurants with al fresco dining including Locali in New Canaan and many readers added their favorites.

At the northern end of Forest Avenue, aka Restaurant Row, the patio of the newest restaurant addition, Locali, opened its patio, doubled the seating and Executive Chef Mogan Anthony has completely revamped the menu. The new spring offerings include nine predetermined pizza combinations and sixteen appetizers and salads, all for sharing, plus a smattering of pastas. All of these new culinary delights combine bold flavors and textures to highlight the seasonal bounty.

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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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Saturday
Feb222014

[Video] Behind the Scenes with Stanziato's c/o Local Food Rocks

There is a synergy that sets Matt Stanczak's Stanziato's Wood Fired Pizza in Danbury apart. The combination of a chef/owner with a sincere devotion to his craft, a respect for simplicity, a loyalty to local ingredients, and last but certainly not least, Matt's fearless and fun leadership, make the sum of Stanziato's greater than its parts.

Local Food Rocks captured the essence of Stanziato's perfectly in this behind-the-scenes video of how they build their fires (Jenga-style), what makes their pies so amazing (slow fermentation, good old Danbury water), and a couple trips to local farms you may recognize.

This talented duo behind the blog and RMedia.TV deserves its own shout-out. Alicia (passionate home cook and blogger) and Renato (the man behind the camera and guitar) Ghio are literally a rocking duo. Check them out.

If you watch one thing this weekend, make it this. And if you go to Stanziato's, don't miss the soppressata and chilies pizza and pair it with a salad.  

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Tuesday
Dec242013

Bruno DiFabio of ReNapoli's Sfincione di San Giovanni (Sicilian Christmas Pizza)

Bruno DiFabio is the owner and pizzaoilo at ReNapoli in Old Greenwich, and has been making pizza for thirty years. A fact made more interesting when you consider he is only 42.  He has considerable bragging rights with five World Pizza Championship titles under his belt and stints at the famed ovens of Spacca Napoli, Da Michele and Trianon in Naples.

What does Bruno make for Christmas dinner? Pizza, of course. His Sfincione di San Giovanni (Sicilian Christmas Pizza) recipe is below and is a must read for any serious pizza aficionado. This holiday season, make them what they want...pizza. 

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Sunday
Dec082013

Locali Pizza Bar + Kitchen Opens in New Canaan 

Clean…Balanced…Flavorful…

Three words to describe the outstanding cuisine that Locali Pizza Bar + Kitchen, the latest addition to New Canaan’s Restaurant Row. This twenty-eight seat restaurant / pizza bar is already making its mark on the culinary landscape of New Canaan.  

Executive Chef Mogan Anthony and his team are creating vibrant flavors and textural contrasts in many of their dishes, intermingled among other selections that are pleasantly soft and mild.

The interior design, with a strong focus on organic materials, creates a cozy and inviting environment with guests choosing between table or bar seating. In full view of the dining and bar area is the beautiful, hand-crafted ceramic encased Stefano Ferrara wood-fired brick oven.

Joining Chef Mogan in the kitchen is Chef de Cuisine Ruben Liriano and Chef Antonio Legato oversees the wood burning pizza oven. Chef Mogan gained his training at the Four Seasons Hotel in Singapore and subsequently under Chef Jean Georges Vongericthen in three different locations, plus the Bedford Post and Village Social in Mt. Kisco.

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