Black Rock Social House Opens in Bridgeport with Globally Inspired 100% Gluten-Free Menu
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The Shops at Farmington Valley will debut the first Connecticut restaurant location for 110 Grill, rated as “Top 10 most allergy friendly restaurants in America”. 110 Grill is New England’s Fastest Growing Restaurant Group and the opening of 110 Grill Canton will mark the 32nd location for the six-year-old Modern American restaurant group.
Located at 110 Albany Turnpike, the restaurant will feature 110 Grill’s signature modern-American fare with an array of comforting classics and unparalleled gluten-free and dietary restricted menus. Every 110 Grill location features a contemporary, yet inviting atmosphere with a spacious dining room and lounge, private dining room, outdoor patio and a large bar area.
One of this year’s tastiest food trends is edible cookie dough. One could argue that cookie dough was always edible, but the term refers to the use of heat treated flour that eliminates bacteria and pasteurized eggs to reduce the risk of food-borne illness. It’s likely something you never thought about as a kid when you scraped the cake batter or cookie dough bowl clean while mom did all the baking. If you’re reading this in 2017, eating all that dough didn’t harm you one bit, and you’ve seen a cookie dough resurgence in the U.S.—in “edible” form, of course—at supermarkets, dessert shops, and food trucks. In Colchester, Connecticut, there’s a sweet shop that’s dedicated to cookie dough and other cookie dough related sundaes, milkshakes, and pies...DoughLuv.
Meet Alex Levere—his roots may be French and German, but the luck of the Irish is clearly smiling upon him. He grew up in the restaurant industry on the shoreline, spent some time in Europe—specifically, you guessed it, in Ireland—in his early 20s, then Boston during his college years and beyond.
“Long story short, the economy crashed, I graduated, and there was nothing really going on, so I was bartending at a place, and they offered me an assistant management job. So, I took that, then I went to manager. Then I went to general manager and, right before the place was sinking, the head chef quit, so I took over the kitchen. I was like, I know I can do this, and I did it, but it was too little, too late. And that’s when we came across this place!” Now he’s turning out some truly inventive flavors at the Inishmor Pub in Colchester.