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MECHA Noodle Bar  brings Asian noodles and street food to Fairfield. This is a must try. 

Best of Mexican? Tacos Mexico in Norwalk. Super Tacos all around! 

We Wrote A Book!


Entries in Stamford (103)


Fairfield County Chef's Table

After several years of immersing ourselves in the Fairfield County dining scene as partners and editors of CTbites, we had the opportunity to trade pixels for print. We are very excited to announce the launch of our book, Fairfield County Chef's Table, featuring over 50 restaurants and recipes, now available at your local book store and online

The book, published by Globe Pequot Press, was written by Amy Kundrat (yours truly), the executive editor and partner at CTbites. The photography is by none other than CTbites founder and editor in chief Stephanie Webster. It is the culmination of the many years we have been writing about and photographing the Connecticut food scene. This two year project was a blast to work on, and we only wish we could have included 50 more of our favorite restaurants. For more information, please visit our website.

A special thank you to all the chefs, restaurant owners, farmers, friends, CTbites contributors, and CTbites readers who shared their time, expertise, and support. We hope you enjoy the book, experiment with the recipes from some of our favorite restaurants, and share it with your friends and family!

Book Signings

Barnes & Noble, Milford: April 27 @ 1 pm

Barnes & Noble, Westport: May 17 @ 1 pm

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Napa & Company Gets a New Chef: Adam Truelove at the Helm

Since opening in 2006, Napa & Co. has received numerous accolades as one of the best restaurants in Connecticut with a creative and inventive menu. Co-Owner Mary Schaffer told CTbites that her vision from the start has been the “wine country cuisine of Northern California…flavorful, fresh, simply prepared food with its roots based from the European influence of wine growers coming to the area from Spain, France and Italy over the last 100 years.” The restaurant prides itself on “blend(ing) the cultures” of various cuisines. Schaffer also has a keen eye for culinary talent and last year she hired and handed oversight of the kitchen to Executive Chef Adam Truelove.

Chef Adam earned a degree in Mathematics before following his culinary passion and enrolled at the French Culinary Institute in Manhattan. After graduation, he honed his skills at Town and Esca Restaurants before returning to the FCI as a Chef Instructor. He relocated to the Fairfield County area as the opening Sous Chef at Tarry Lodge in Port Chester, the Executive Chef at Pine Social in New Canaan and eleven 14 Kitchen in Greenwich as the Chef du Cuisine. Last year Napa & Co. reached out to Chef Adam and asked him to join its team to oversee the kitchen as Executive Chef.

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Restaurant Scene Explodes @ Stamford's Harbor Point

Hard to believe, but spring beckons.  It’s just a few days away. And along with hyacinths and daffodils, a number of new eateries will soon be blossoming at Stamford's Harbor Point -- just in time for those hazey lazey dayz.  (Yes Virginia, there is a Summer)  

At the spectacular 6000 square foot Glass Garden on the waterfront, Aaron Sanchez is now shooting for a Cinco de Mayo opening for his new latin themed resto.   As CTBites first reported last year, Sanchez will be working his spanish sorcery in a sexy, high end dining, cocktail and wine lounge space.  But there's a name change:  “Alegre”  has become “Poloma”

According to Jon Sabrowski, Harbor Point's Leasing Director, a bouquet of other new eateries are targeting a Memorial Day opening.   Among them is an American grill from South End Hospitality, whose pedigree includes Black Bear, Darien Social, Bobby Q's and McFadden’s. The tap house will feature a rooftop bar, offering a panoramic view of the harbor and the Sound beyond.  (Yes Virginia, there are sea breezes.)  The restaurant faces the 22 story twin towered apartment complex currently under construction  (We can report that the 242 unit complex will not be the hotel-condo once envisioned.)

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Barrique Bistro & Wine Bar: Top Notch French with a Twist in Stamford

It’s the corner where downtown Stamford’s sidewalk café scene began. Bedford and Spring streets. Barrique has the best location in downtown Stamford, in a quaint stone building a few steps from the Art Deco Avon Theatre (date night recommendation--an independent film and Barrique’s bistro food).

In summer, Barrique’s large, wood doors fold open on both sides of the corner. For 14 years, it was Chez Jean-Pierre, and under new ownership since June, Barrique’s dining room has lost the humorous Renoir-esque mural of Jean-Pierre and his friends in favor of a subdued white and gray palette -- white-washed brick walls, café chairs, wrought iron chandeliers, and bare, dark wood tables. It’s a casual, relaxing atmosphere.  And there’s a new bar room at the back of the restaurant, a cozy spot where jazz is played Wednesday evenings.

Executive chef/co-owner Louis Barresi’s menu mostly focuses on France, with Italian, Spanish, Latin, Asian and Latin influences. Barresi is a co-owner of Doppio Artisan Pizza in Greenwich, New York City and Long Island. Manager and partner Danny Silver is the sommelier. Barrique means “barrel” in French, and if you have questions about the 41 wines served by the glass, ask him. He’s the former sommelier at A Voce in New York City. 

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Sneak Peek at F·I·S·H Restaurant Coming to Stamford

The finishing touches are being applied to F·I·S·H Restaurant in Stamford as it prepares for its grand opening in a few weeks. Housed in the space formerly occupied by Boca Restaurant, the staff is busily preparing to change the focus from small plates to one focused on more traditional offerings of seafood with a smattering of meats and poultry.

Overseeing the kitchen is Chef Domenico Gurliacci, who also directed the kitchen at Boca. Prior to joining Boca, Gurliacci prepared some delicious Greek cuisine at Kouzina in New Canaan and was a cook at the Restaurant at Rowayton Seafood. As Gurliacci told CTbites, “There were too many restaurants in Stamford offering the small plate concept. We wanted to change it up a bit.”

The menu is designed to appeal to both the lunch crowd as well as those at dinner and features a varied approach. Guests can choose from several Raw Bar offerings or one of the appetizers that range from Lobster Corn Chowder, mini fish tacos, and mini beef empanadas to traditional seafood appetizers of fried calamari or oysters, plus Asian inspired mussels and spicy buffalo shrimp. Sandwich choices include Oyster Po-Boy, Buffalo shrimp, Crab cake BLT, Steak and Gorgonzola and the F·I·S·H burger. Entrées consist of several pan-seared or grilled fish options or F·I·S·H’s modern comfort food interpretations of ricotta gnocchi with lobster; beer battered fish & chips; seafood gumbo and spaghetti with clam sauce.

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First Look: The Cask Republic Opens In Stamford

Fans of craft beer and elevated pub grub have a home in Stamford at the new Cask Republic on Summer Street. Lines of draft beer stretch down the bar in the dozens, awaiting pairing with menu items created and overseen by executive chef Carl Carrion. 

The Cask Republic's first, and only other, location is in New Haven, so there shouldn't be too much competition for customers with its second pied-à-terre next to The Fez and across from Buffalo Wild Wings in Stamford. Walk into the new Cask and you'll see a large front room in which a good many tables and chairs are ringed by cushioned booths and myriad framed photographs, with a long black bar dominating the right hand wall. 

The bar, one of two in The Cask Republic, is clearly meant to be the center of both attention and action in this future hub of Stamford nightlife, and features 51 taps poking their way through sheets of copper. Illuminated liquor bottles flank the taps, with gas lamps and Edison bulbs lighting the entire expanse. 

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Pizza Mecca, Colony Grill, Offers First Ever Salad Pizza!!

For decades, Colony Grill has offered pizza. Pizza (with a capital P) and only pizza.  Delicious pizza, to be sure, with a unique thin crust and lots of available toppings (including the legendary hot oil). But with the exception of veg toppings -- fresh mushrooms, onions, black olives and peppers (stingers and cherry) -- there was no greenery to be found. 

Veg-avores rejoice! Colony Grill is now offering a Salad Pizza.  The signature Colony crust comes topped with fresh mixed greens, cherry tomatoes, cucumbers and carrots tossed with a tangy balsamic vinaigrette. Clean and simple.  As it says on the menu, No Cheese, No Sauce. 

Yep, it’s healthy. Good for folks training for the 3rd Annual Colony Grill “Hot Oil” 5K on November 10.  (Until then, $1 for each salad pizza sold will go to race proceeds, which benefit local police and fire department initiatives.)  For those who like clean eating (and we definitely do), this salad pizza is a welcomed addition to the Colony menu board. 

As diligent tasters, we felt we needed more data. 

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Pizza Luca: Neopolitana Pizza Truck Debuts at Beer Garden @ Harbor Point in Stamford

How cool is it to walk up to a 1952 Chevy Pick-Up truck and order a perfectly prepared Napoletana pizza, with great ingredients imported from Italy, prepared by a classical trained Italian chef, and baked in under two minutes in a blazing hot, wood-fired oven. Pizza Luca, the brain child of Chef Dean Medico, creates pizza masterpieces that are steeped in the tradition of Italy, using only the best ingredients from Italy to create three distinctly southern Italian pizza delicacies, the Marinara, the Margherita, and the sauce-less Bianca.

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The Beer Garden at Harbor Point Hosts 2 Weeks of Oktoberfest 

As the hazy summer days drift away and the cool, crisp fall air sets in on the South End, so begins one of the biggest seasons for beer lovers. The Beer Garden at Harbor Point is set to launch an Oktoberfest created to mirror that in Munich. Oktoberfest, widely known as The World’s Greatest Beer Festival, is a sixteen-day annual celebration.

The Beer Garden’s inaugural Oktoberfest will run from September 21st through October 6th and will bring authentic German festivities to Stamford. The celebration promises fun for all including live music, colorful costumes and plenty of German grub. Many of the fan favorite food trucks have joined in on the party as well. Vanchetta, a new addition to the world of food trucks, will feature an authentic German menu including schnitzel and bratwurst. Pretzel fans? Do not fear: Maddy’s Food Truck promises to deliver hot, fresh and delicious soft pretzels to the masses.

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A Farm Grows in Stamford: Hubbard Heights Farm

Thanks in part to a gruff farmer who answers to the moniker "Uncle Buck," three acres of organic vegetables, fruit, herbs, and flowers are ripening smack dab in the middle of Stamford's big town hustle and bustle.

Rows upon rows of tomatoes, cucumbers, beans, potatoes, kale, eggplant, lettuce, herbs, pumpkins and squash now prosper on land that was once part of the city's most fashionable district, an estate area known as Hubbard Heights.  Over a century ago, this is where the town's doctors built their stately manses to be near the new Stamford Hospital just down the block.  Even today, historic Hubbard Heights remains one of the most elegant streets in town. 

But let’s go Way Back to the Future, more than two and a half centuries ago.  You would be standing in the middle of Hubbard Farms, a vast bucolic acreage farmed by the Hubbard family, newly arrived in Connecticut.  Their fields stretch almost to the horizon; the abundant crops leafy, tall and green, free of herbicides, fungicides or growth hormones.


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