Sign Me Up!

Sign Me Up For:

Our Sponsors

Our Partners



Search CT Bites
Eating Out

Head to SoNo for Washington Prime w/ a bustling bar scene and creative American fare. 

Foodie Gift Guide

2014 CT Food Lover Gift Guide. We've got the perfect gift the foodie in your life. 

Our Sponsors

We Wrote A Book!

Entries in Westport (160)


Fork it Over Westport Farmers' Mkt Fundraiser Recap

The Westport Farmers' Market held their first ever gala fundraiser last weekend, Fork It Over, with 200 guests in attendance. Gilbertie's Greenhouse in Westport was transformed into a rusticly chic party space through the generous support of Lillian August. Even Martha Stewart was there...and she stayed all night.

The chefs that stepped up to support the market brought their A game, and the result was a spectacular evening of innovative cooking and very serious grazing. Each chef prepared 4-5 dishes; guests were handed quaintly mis-matched fine china; after that it was all a delicious blur. The chef lineup included: Bill Taibe of leFarm/ The Whelk, Matt Storch of Match, Tim LaBant of The Schoolhouse at Cannondale, Michel Nischan of Dressing Room, John Barricelli of Sono Baking Company and Fountainhead Wines. 

Some of the evening's menu and flavors are pictured below. 

Click to read more ...


Chowdafest 2012: Top Local Chefs Do Battle

Local food bloggers Dan and Kristien Del Ferraro of ran this post on their site to announce the upcoming Chowdafest 2012. Why mess with a good thing? Here's their story... 

About a year ago Kristien and I got our chowda on and OD’d on soupy goodness.  Yup, the Third Annual Chowdafest was awesome with tons of restaurants competing for the Classic New England Chowder, Creative Chowder, and Soup titles.  Last year Mansion Clam House won Classic N.E. Clam Chowder, SBC won Creative Chowder with Corn & Poblano Chowder, and Nicholas Roberts won with their Lobster Bisque.  So, who’s winning this year on 2/4/12 from 11-4 at Bedford Middle School in Westport?  You get a spoon, then you om nom nom, vote, and help decide the winners.  Yeah, you can even pretend you’re one of those judges from Chopped or Iron Chef.  We won’t tell.

Click to read more ...


Bobby Q's BBQ & Craft Beer Dinner Recap

BBQ has achieved cult status in America. Like any fervent belief, splinter factions have arisen. Most people think of the tomato-based variety found in Kansas City and the deep south as "BBQ sauce," but adherents to the Memphis dry-rub sect or acolytes of the vinegar or mustard based churches of North and South Carolina will defend their take on slow smoked spirituality with manic passion. These churches and their branch faiths march under myriad banners, but they can all sit together at the same table and play nice under any tent serving beer. "Harmonious variety" would be an apt descriptor for the latest CTBites Invites event on Jan 12 at Bobby Q's in Westport. 

Bobby Q's Barbeque & Grill is the creation of owner Bob LeRose, who partnered with Greg Zanella of Northeast Beverage Corp., one of the area's largest microbrew distributors to enhance four courses of beautifully prepared BBQ dishes and a final chocolate course with expertly paired craft brews.

Click to read more ...


Luxe Modern Wine & Cocktails Opens via WestportNow

Looking for a place to grab a drink and a nosh in Westport? Luxe Modern may be what you're craving. reports on this weekend's opening:

"A wine bar, Luxe Modern Wine & Cocktails, opens at 190 Main St., across from TD BankNorth, on Saturday, according to owner Robert Reilly of Redding. He said that the café will carry 40 wines that can be purchased by the glass, seven or eight seasonal cocktails, and a selection of 15 cheeses and cured meats. In addition to a bar, tended by the owner’s nephew Will Secchi (photo) of Fairfield, there are indoor tables with plans for outdoor tables next spring, he said. Reilly, a former IT director at Fresh Direct in New York, said the hours this opening weekend are Saturday 4 p.m. to 2 a.m. and Sunday 4 p.m. to 11 p.m. 

Click to read more ...


The Whelk in Westport: A First Look & Taste

Friends and family were treated to a sneak preview of The Whelk, Bill Taibe's latest venture in Westport on Wednesday evening.  Steeped in the sea with unmistakable flashes of leFarm's seasonal luxury, The Whelk is poised to establish Saugatuck as the culinary center of Westport, and perhaps Fairfield County.

Click to read more ...


Bill Taibe's "The Whelk" Opens in Westport in 2 Weeks

Up until yesterday, if you had asked Bill Taibe for the name of his new Westport based seafood restaurant, he'd tell you what he told the town when they needed a name for the phone directory, "The oyster place in Saugatuck." But as of this morning, this seafood haven has been given a brand befitting its waterfront surroundings in Westport's burgeoning restaurant scene. "The Whelk" will be opening in roughly two weeks, and the restaurant is poised for its first round of guests. 

The interior reflects the clean lines of a beautiful ship with beadboard paneling, industrial metals, and warm woods, but despite the seafaring undertones "there is a sense of responsible kitchiness here. We didn't want to go obvious nautical," says Taibe. He describes The Whelk's clean architectural interior as "The South of France meets Maine." Green park bench inspired seating runs the full length of the sunlit dining space and 2 high communal tables stand proudly behind the white marble bar. In keeping with Taibe's passion for local sourcing, everything in the restaurant was made in the USA. 

Click to read more ...


Butchery 101 w/ Craft Butchery: Get Schooled

The expert butchers at Craft Butchery will be kicking off 2012 with a comprehensive butchering curriculum. Owners, Ryan Fibiger (seen above) and Paul Nessel will be providing both hands-on butchery experience as well as lecture and demonstration segments. For cooks and eaters who are serious about their meat, these butchering classes are designed to give attendees an up close look at the techniques that are use to break down pork, lamb or beef into their individual cuts. 

"Butchery 101: Swine" will be held on January 10th and 24th (more information below), but Craft Butchery is happy to customize these classes and demonstrations to create a more consumer or professional chef-focused discussion based on your level of interest. Classes can be done on a half or whole pig, lamb or side of beef. It provides the chance to really experience all aspects of how an animal is butchered and the audience will take home a lot of Craft Butchery's excellent meat. Boys night out anyone?

Click to read more ...


Recap: Da Pietro's Cooking Demo & Lunch via FC Foodie

Fairfield County Foodie is a local blogger who is passionate about her food. She had me at "It’s no fun going out with folks who only ever order salads." Here is her recap of our recent CTbites Invite: Da Pietro's cooking demo & lunch event. 

I laughed, I learned and I ate scrumptious food all in one afternoon.  

Today I attended a fabulous, intimate event organized by CT Bites and Da Pietro restaurant in Westport:  A cooking demo and lunch with Chef Scotti.   I found out about it through “CT Bites Invites” that I had signed up for.  Man! Am I glad I did!  

The moment I entered the restaurant, I noticed all the happy smiling faces.  Everyone was simply delighted to be there … after all, who wouldn’t be delighted to spend an afternoon with Chef Scotti? 

Click to read more ...


Fork It Over: Pop-Up Dinner for Westport Farmers' Mkt

Craving a new date night experience?  Perhaps a chic city spot with the casual atmosphere you love in Fairfield County?  Look no further. The Westport Farmers’ Market has the exclusive night of great food, great wine, great friends and a great cause.

On January 28, 2012 the greenhouse at Gilbertie’s Herb Gardens will be transformed into a “Pop-Up” restaurant with a chef lineup that will make you drool. CTbites got the list and we are happy to share: Bill Taibe of leFarm, Matt Storch of Match, Tim LaBant of The Schoolhouse at Cannondale, Michel Nischan of Dressing Room, and John Barricelli of Sono Baking Company will provide the dessert course. 

Each chef wil prepare four dishes, and the entire menu will be paired with inventive cocktails and wine. This is truly an evening not to be missed. 

Click to read more ...


Invites: Matsu Sushi Making Class Event Recap

A few fun facts on sushi... originally the seasoned rice found in sushi was used only as a preservative for the fresh fish in China...not Japan;  Sushi chefs (mostly men, huh?) used to train for ten years before being able to work in restaurant...while now they train for about two years; The Japanese eat miso soup AFTER the meal to aid digestion...not before as in America. 

The history of sushi and some hands on technique for making maki, or sushi rolls, were served up at the CTbites Sushi Making Class at Matsu Sushi on November 16th. 

Click to read more ...