Walk through the doors of Jeff Taibe’s izakaya, Bar Bushido, and chances are, you’ll be greeted by Kylie Keeley, especially if you’re sitting down at her bar.
Correction. One of her bars.
The pub part of Bar Bushido—where you’ll find yakitori, ramen, karaage chicken, DIY hand rolls, and other Japanese bar bites—is where Keeley says the “drinks match the energy.” The izakaya is a vibe; it’s loud (but with good energy), casual, and a great hangout for any occasion, and it’s where she’s rocking out a drink list of highballs, creative sake bombs, and cocktails ingredients (especially Japanese ingredients) that should spark your curiosity and tickle your tastebuds.
At the very back of the space is Bar Bushido’s alter ego, a quieter, more intimate hand roll bar, where Keeley’s cocktails are more focused on highlighting a certain flavor profile.
Audrey Hepburn once had a quote about gardens, where she stated: “To plant a garden is to believe in tomorrow.” Sam Reyes is thinking about and believing in cocktail culture for tomorrow and a lot of tomorrows that will follow. Ever since Reyes (Mariposa Taqueria’s co-owner/bartender) captured a statewide award in 2023, specifically, a Connecticut Restaurant Association CRAZIES win for Bartender of the Year, he’s taken that W and he’s run with it.
Mama’s Boy. Peaches. Gates. Probably a few others I’ve omitted. And currently, Tequila Mockingbird in New Canaan. Yeah. There’s a chance you’ve sat at one of Justine Bassani’s bars somewhere in Fairfield County. An acclaimed bartender that’s won competitions and has had her fair share of limelight in magazine articles, Justine is pretty open about her own struggles with alcohol—she’s been sober for a while now—and although she’s still in the bartending game, she’s been pretty busy outside of the industry.
Prominent CT bartenders shared with me what they love to make and do to celebrate St Patrick’s Day. The most common answer to what they enjoy making is “plans to get my shift covered”, because we tend to hide on these holidays unless we are working. We enjoy house parties with traditional Irish food and craft minded drinks that have some real Irish pedigree.
Enjoy 4 cocktails & mocktails from local bartenders:Dustin Amore, Dan Rek, Chelsea Solkowski & Victoria Tenzyk.
As a judge for each of the first two years of SoNo1420’s Blaze Whiskey Competition—that’s four rounds total, by the way—one of the best drinks I tasted came from a bartender I hadn’t heard of before, but from a place I’ve not only been to, but wrote about in the past.
Olivia Olsen is the head bartender behind the stick at ATC South Street, Carlos Perez’s hip taqueria in Litchfield.
The concept of Happy Hour was first used in the U.S. as early as 1913 by Naval units engaging in social parties with movies, dancing, and boxing, referred to as “happy hours.” After the era of prohibition ended, Happy Hour evolved more into what we know it today, as a sort of cocktail hour at bars.
These days, Happy Hour is a common practice among bars and restaurants, offering reduced prices on drinks and bar food, but also allowing eateries to create unique “happy hour” menus. Restaurants all over Connecticut have Happy Hour deals you can take advantage of throughout the week, giving you a chance to save on your next bar tab. Because the list of restaurants that offer Happy Hour is so extensive, we organized the list into counties so you can more easily search for businesses in your local area.
Khalid Williams is a Bloomfield CT native who has established himself as a leading authority on bartending and beverage education. His focus is on demystifying the adult beverage world, empowering everyone to make classic cocktails and enjoy world class wine, craft beer, and other beverages that matter made by people who care. In 2021, Khalid received the CRAZIES Award for Bartender of the Year.
This will be the first installment of an ongoing series featuring Mocktails The Matter, or zero-proof cocktails exclusively featuring locally made CT based ingredients, from Khalid Wiliams, a.k.a., The Barrel Age.
Keep scrolling for some great tips on some “cocktail” making basics including the great straining & muddling debate, and enjoy Khalid’s zero-proof recipe for the Nutmegger’s Noontime Fancy.
Mercato Italian Kitchen is a new favorite spot for inspired beverages, and they are newly open in the Farmington Valley serving drinks that are more fire than their pizza ovens (which both have names. I never knew pizza ovens had names.)
After doing a live creative session on Instagram with Bianca Giuliano, their bar manager and beverage curator, I was instantly intrigued by her ingredients and drinks that were based on classic cocktails, but with crowd pleasing twists and riffs.
The bar staff was just as enthusiastic and passionate about the menu as Bianca, so rest assured: you’ll get the full Mercato experience no matter which one you choose.
The Canton Location just opened its doors for dinner this week, and is a “must try” for anyone in the valley that loves amazing drinks (her 0%ABV menu ROCKS, by the way!) perfectly rustic wood fired pies, and great ambience. (SIDE NOTE: I had a great burger with burrata)
Would you rather have an adult beverage, or something alcohol free?
The answer is yes.
There’s a beautiful conundrum to ponder. Drinks without alcohol are being conceived, prepared and executed with the same level of care and thought as their boozy siblings, and sometimes more.
Ten years ago the cocktail's second golden age was in full swing, yet you still would have been hard pressed to find menus at upmarket bars focused on making cocktails without alcohol. The bartender could make you something sans booze, and it would be excellent. It wouldn't however have commanded the same research, preparation and attention as the items taking up real estate on the menu.
No-booze drinks were at best a kind afterthought, a little bit of bartender charity for those not able to imbibe. At worst, and far too often, they were the subject of downright shade and ridicule-when an order for a "fruity virgin drink " came in, you could hear the pretentious eye roll. There was mocking going on, but it had nothing to do with a drink. Mocktails were considered either a momentary novelty or a straight up waste of time.
After falling in love with the Hudson Valley—CTbites writer/professor Kristin L. Wolfe wants to take what CTbites has done for the culinary world of CT and apply it to her new home. With countless farms, orchards, markets, restaurants, distilleries, breweries, bakeries, and confectioners Wolfe hopes HudVbites replicates the bold cheerleading support ctbites has had for its community. From areas like Beacon and New Paltz, to Kingston and Rhinebeck, to Hudson, Woodstock, and so many more, the Hudson Valley has no shortage of historic spots and brand new locations to explore. HudVbites hopes to bring readers and foodies the inside stories on chefs and their inspirations; details on craft and technique; info on grand openings and collaborations, and much much more. Like, Follow, and Please Stay Tuned.
On September 19th Bartenders from across the state of Connecticut are invited to show off their creativity, craft and passion by participating in SoNo 1420’s BLAZE BARTENDER COMPETITION.
“We are looking for our next Great BLAZE WHISKY cocktail and would love to see you showcase your skills with our Cinnamon Flavored Whisky that has won Double Gold and Best in Class Finalist 2022 at the San Francisco World Spirits Competition.”
BARTENDERS: Register here at BLAZEWHISKY.COM/COMPETITON by 9/12 to receive a complimentary 200 ml flask of Blaze along with other BLAZE Swag.
GUESTS: Swing by any of the locations below and cheer your favorite bartender on, and sample some great new cocktails.
The competition will take place on September 19th from 6-9 pm at the following locations:
They say life’s too short to settle for bad food — and for the past few years, Connecticut has been making a name for itself as one of the country’s most significant food hubs. With dozens of new restaurants opening every year, Connecticut is quickly becoming a destination for food lovers everywhere.
If you’re anything like us, you’re always looking for new and exciting things to eat. And while a diet of boxed mac and cheese and reheated pizza for dinners might satisfy your basic human needs, it doesn’t inspire the appetite. Fortunately, exploring new foods is one of the great joys of living in the 21st century.
Thanks to the internet and digital marketing, foodies worldwide can now explore local cuisines at the tip of their fingers — and CTBites is here to help you get started.
With the snow piled so high in front on the Post Road, it could have been easy to miss Tabouli Grill in Southport… but I was determined to join a spirited group for CTbites Invites Passover Cooking, so maneuvered my way around to the side parking lot and entrance.
Chef/owner Judith Roll greeted everyone with hot coffee and her spongy homemade lemon cake as we were handed recipes for the morning's “hands on” cooking class in the Tabouli kitchen. (See Chef Judy's recipe for Bubbe's Brisket below.)
Chef Judy, who has traveled the world bringing authentic Middle Eastern cuisine to her two restaurants, in Stamford and in Southport, is passionate about what she prepares and had created a wonderful Passover menu for our entertainment and dining pleasure ( Passover is March 25-April 2 ).
