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Holiday Catering Guide: 14 Restaurants & Traditional Caterers who do it all!

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Entries in Seafood (60)


The Spread Team Opening El Segundo in South Norwalk Featuring Street Food From Around The Globe

After 3 successful years in South Norwalk, the team from The Spread has just announced that they have signed a lease in the SoNo Ironworks complex. In early 2016 an exciting new restaurant concept will be coming to CT diners. The name is El Segundo and the idea is simple. Spread owners Christpher Hickey, Christopher Rasile, Andrey Cortes, and Shawn Longyear alongside Chef Carlos Baez have created a menu that features street food from around the globe that everyone loves to eat:  tacos, arepas, ceviche, Asian bao, light salads and a little comfort food thrown in for good measure. The setting is casual and fun, with a price point that will make diners in South Norwalk smile.  And the bar? Let’s just say these guys know a thing or two about bartending.  

Directly across from Harlan Publick, El Segundo is poised to deliver a uniquely fun dining experience to Fairfield County. The restaurant features an open kitchen with bar seating, allowing diners to watch Chef Carlos as he re-creates dishes from his childhood, including his father’s recipe for Tacos Al Pastor. Large windows make this space light and airy and garage doors will open up to the Ironworks courtyard in the warmer months. 

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Land, Farm, and Sea: A First Impression of Mill Street Bar & Table Now Open in Greenwich

Now open in the Byram neighborhood of Greenwich, Mill Street Bar & Table celebrates American seasonal fine dining in one of Connecticut’s most elegant tavern-inspired settings. Executive Chef and Managing Partner of Mill Street is Greenwich native Geoff Lazlo (whom we know and love from The Whelk and leFarm) along with partner Bill & Lesley King.

Under Geoff's leadership, the Mill Street menu is comprised of rustic yet sophisticated dishes (whole roasted proteins such as chicken and trout, a beautifully appointed oyster bar, homey pasta dishes, inventive flatbreads...) that embrace the bounty of land, farm, and sea, featuring among other purveyors, Mill Street’s own Back 40 Farm in Washington, CT.

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Boothbay Lobster Company Truck Rolls into Stamford's Harbor Point

Boothbay Lobster Company is opening its first bricks and mortar location at Harbor Point in Stamford in the upcoming months. To give the community a taste of what to expect from super-fresh Maine lobster, the company is periodically parking its Boothbay Lobster Company truck 100 yards down the street from the restaurant, serving two types of Lobster Rolls, a BLC sandwich, Lobster Mac & Cheese, plus a few non-lobster items. On a beautiful afternoon CTbites visited the truck to sample the newest addition to the Harbor Point neighborhood. As I approached the truck I noticed a sign stating that the lobster were caught the previous day…this was an ultra-fresh product.

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Saltaire Oyster Bar and Fish House Opens in Port Chester

Last week I accepted an invitation to experience the newly opened Saltaire Oyster Bar and Fish House which recently opened in Port Chester just over the Greenwich border. Located in the beautifully restored Willet House Building which has been redesigned and transformed into a bright contemporary restaurant with a wealth of historic nautical charm. The bar area, vibrant, energetic and spacious has a modern yet traditional feel. An impressive raw bar sits at the center, welcoming patrons as they settle in ready to place their drink orders. Two televisions sit on the opposite side of the bar so that sports enthusiasts can cheer on their favorite teams. The dining room, despite its grand and impressive size, is warm and welcoming. The antique hay lifts and wood beams retain the space’s history. Handsome black and white photographs of fishermen at sea capture authentic coastal life. The elegant yet rustic lighting casts a warm glow off the brick. The restaurant isn’t quiet; a lively energy permeates the air. 

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Best Warm Lobster Rolls On The Connecticut Coast: 2015 Update

Welcome to the end of July, summer’s center point.  The perfect time for our annual quest to find the best of Connecticut's official pleasure of summer: warm, buttery lobster rolls. 

At the suggestion of readers, chefs, CTBites staff and a food critic or two, we've added an array of food trucks, pounds, shacks, and even a high end restaurant to our previous portfolio (see 2014 edition here)

So take a ride up the balmy Connecticut coastline.  We start in the southwest and head northeast, as CTBites forages the best warm lobster rolls in America. 

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Boothbay Lobster Company Opening in Stamford's Harbor Point: Wicked Fresh Maine Seafood 

It’s official.  The Boothbay Lobster Company will be opening its first restaurant in early 2016 at Harbor Point in Stamford. In fact, owner David Galin had just finished hanging up the announcement sign in the window of the new location, when we asked about his plans.

Since Boothbay is Lobster Haven in Maine, our first question had to be, “Connecticut Lobster Roll or New England Lobster Roll?”  

 “Both,” Galin said, grinning.  “And either way, we’ll serve tail, knuckle and claw meat in a really good bun.”

The restaurant concept is so fresh that Galin and his somewhat silent business partner are still refining the details, but “fresh” is the operant theme:  seafood plucked directly from the cold waters of Maine immediately trucked to Harbor Point.

When the concept is further embellished, Galin promised to give CTBites readers a very early preview.  

This we can leak.

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Bounty Food Truck & Lobstercraft Join To Feature Surf'n'Turf Catering

A snowy night found guests piled into the close confines of 284 Tokeneke Rd. in Darien to sample offerings from the combined menus of Lobstercraft and Bounty food truck. The two outfits have come together to expand their catering services for private parties, weddings and both special events, and we have your first look. 

"We thought the surf and turf idea between the best lobster and the best burger would make a great combo," Captain Mike Harden of Lobstercraft told CTBites. "We are working on bringing Bounty under the same roof so you can come to one place and get whatever you like."  

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LobsterCraft in Darien Introduces New Winter Menu & Kid-Friendly Fare

Back in August we reported on LobsterCraft's brick and mortar location opening in Darien. No longer did you have to chase their truck to enjoy its deliciously sought after lobster rolls. As Winter rolls around, LobsterCraft is making some exciting updates to their menu. They're not just a lobster roll joint; they are serving up New England comfort food...and it's good. 

In addition to the award-winning lobster bisque, menu additions include:  hush puppies, clam strips, lobster tacos, lobster salad, clam chowder, and roasted vegetable soup. The new kid-friendly menu includes the Salty Dog, a hot dog shaped like an octopus set on a bun, and Mac-N-Cheese Bites.

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Lobster Post: Casual Fresh Seafood in Fairfield

Two words: LOBSTER FRIES. No...Really! If you want to cozy up to some delicious and decadent comfort food, get your claws over to the LOBSTER POST at 222 Post Road in Fairfield. Opened and owned by Jack Jagetic and now run by our man, Scotty and chef Mel, the LOBSTER POST offers fresh, tasty and unpretentious fare that both adults and children will devour.

As we walked in the doors of the simple yet charming little jaunt with a beach town vibe, we were treated to a sample of piping hot LOBSTER BISQUE. Seasoned to perfection with a tiny bit of heat at the end of the gulp, this soup was excellent. Not too creamy, and with a touch of sherry wine, the lobster flavor was allowed to blossom. We sat, we ordered, all was right with the world.

On the agenda:

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Le Farm's Chef Arik Bensimon is Guest Chef @ Westport Farmers' Market Aug. 14

Chef Arik Bensimon of Le Farm wil be the guest chef at The Westport Farmers' Market on August 14th. Chef Arik will be be demo-ing and serving up his Scallop Crudo with Buttermilk, Yuzu, Beets, Cucumber & Peanuts.

Scallop Crudo recipe can be found below.

Chef Bensimon began his career at the age of 11 in his family’s restaurant in NYC. After culinary school he worked at renown restaurants such as Le Cirque, Picholine and La Panetiere. In 2009 Arik came to Connecticut as the executive chef of Napa & Co., then opened The Spread in Sono, and in 2013, he joined the team of LeFarm as Chef de Cuisine.  

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