When brothers Sam and Javier Reyes took over the reigns of Mezon Tapas Bar from their older brothers Richard and Juan, and flipped the concept over to Mariposa Taqueria in 2020, focusing on tacos and Latin American street food, they had big plans on the horizon. Sam, who’s coming off a 2023 Bartender of the Year win at the Connecticut Restaurant Association’s CRAZIES Awards, took that award and the recognition it brought to launch a series of cocktail competitions to highlight area bartenders so they can show off their full display of skills to local cocktail lovers.
A few months ago I had the privilege of visiting Arethusa Dairy Farm to attend a special cheese tasting event which coincided with Connecticut’s Agriculture Week. The event was a celebration for their Europa cheese, an aged Gouda, that had just been awarded “Best in Show” in the US Championship Cheese Contest.
Seasoned and beloved restaurateurs ,Sarah and Bernard Bouïssou, have some exciting news. The following announcement can be found on the website for their NEW restaurant.
After selling their beloved restaurant of 23 years, Bernard’s and Sarah’s Wine Bar, Sarah and Bernard Bouïssou are pleased to announce their next chapter: a gourmet prepared food storefront. Look forward to your favorite dishes from Bernard’s & Sarah’s Wine Bar artfully prepared to heat up in the comfort of your home. The storefront will also include new menu items, a rotisserie, pâtisserie, and much more.
À Table (pronounced “Ah TAH-bluh”) is a French phrase that translates to "at the table" in English. In French culture, gathering around the table to share a meal with family and friends is a cherished tradition. It represents more than just satisfying hunger; it's a time for bonding, socializing, and celebrating life's simple pleasures. The phrase À Table encapsulates the idea that food brings people together, fosters connections, and creates lasting memories. It emphasizes the importance of taking time to enjoy a meal and the company of loved ones. At its core, À Table represents the joy and warmth of sharing good food and good company.
Follow the new endeavor here or on Instagram @atableus.
Raclette is a dish indigenous to parts of Switzerland. The raclette cheese round is heated, either in front of a fire or by a special machine, then scraped onto diners' plates. We went to the cheese experts tat Fairfield/Greenwich Cheese Company to learn more about making Raclette at home, and the different varieties of cheese used to make this ultimate comfort food dish, just right for winter.
Raclette comes from the French word racler, which means "to scrape." It's a cheese traditionally eaten in the Swiss and French Alps. Cow herders used to take the cheese with them when they moved cows from the valley pastures up into the mountains. In the evenings around the fire, they would place the cheese next to the fire and, when it had melted, scrape it on top of the bread. Today we have easy to use machines to do the melting, but the results are just as delicious.
Nestled in the Connecticuty-quaint town of Avon, an area known for its New England beauty, historic homes, and the well-known Avon Old Farms School, sits the quietly chic and welcoming Dom's Coffee. But wait, there's also Dom's Cheese. And now, Dom's Creamery right next door. Avon may be steeped in history, but it keeps evolving, as does Dom's.
Dom's Coffee opened its doors in 2015, the brainchild of Lithuanian couple Asta and Andrius Plankis and sweetly named for their son Dominic. What began as a place for the community to take time to sit and enjoy a great cup of coffee, not just grab-and-go-and-swill-it-in-your-car, has now become a beloved spot in town. With their European flair and attention to detail, Dom's Coffee seamlessly blends the CT aesthetic with the European, feeling all at once new but also comfortable and homey. Light and bright walls, with intentional and un-cluttered decor make his space both interesting and calming. Dom's serves a full range of coffee drinks made with beans from J. Rene Coffee Roasters (West Hartford), with inventive specials to get you in seasonal moods.
Chicken-n-beer may be the title of a 2003 Ludacris album, but it’s also a spinoff concept brought to you by a Danbury mainstay, Empire of the Incas and owner David Aliaga.
At Po-Yo, the savory focus should be easily guessed is you’re familiar with Peruvian cuisine and one of its popular dishes, pollo a la brasa. We even dig that the restaurant’s name teaches the masses how to properly pronounce “POLLO,” although, those who’ve watched enough Breaking Bad and Better Call Saul are likely well-versed in its pronunciation.
Right on South Street on Connecticut Route 53 is one of Danbury’s newest restaurant openings, Farmboys Smokin’ BBQ. But Farmboys is only new in the sense that it’s finally a brick-and-mortar sit-down spot where guests can salivate over platters of smoked meat and carby sides right before you begin to tear into the BBQ that’s in front of you.
The fact is, Farmboys has been a barbecue brand since 2011. Its founder and pitmaster, Matt Lombardo, started his BBQ journey after having less than stellar experiences at a restaurant he was once fond of.
“There used to be a place in Brewster that I won’t name because I won’t be that asshole,” Lombardo recalls. “I loved their brisket. One day I watched them pull it out of the fridge, throw it in the microwave, and feed it to me. I didn’t ask the first time if it was fresh, but the second time I went, they told me it was fresh, yet they did the same thing! That led to 15-16 years of BBQ for me. I started in my backyard, then started doing pop-ups to get a real public opinion instead of just serving to friends and family.”
Imagine waking up in a 16th century English country house where designer cows graze just off the ballroom. You’re in Somerset, the seat of England’s best Cheddars, and you’re staying in a beautifully restored bedroom -- one of 25, no less -- in the opulent manor belonging to the Montgomerys, one of the best Cheddar-making families.
Cheese royalty? Maybe you didn’t know such a world existed. But the royal family does. They’ve served award-winning Montgomery’s Cheddar for years. Now, thanks to a luxury food-tour company called Cheese Journeys, you can travel to the Montgomery estate (a.k.a. North Cadbury Court) and learn to make Cheddar with the head of the family, plus feast on the best British cheeses, wines, ciders, and whiskies from October 2-9, 2022.
Danbury Connecticut has been on a donut driven sugar rush ever since Grounds Donut House has arrived. With completely unique flavors like Arnold Palmer Iced Tea, Orange Milano & Chips Ahoy, there is no doubt that you will leave the donut haven with smile on your face and a yearning for more. We are also excited about their new…wait for it… Ice Cream Injected Donuts available for in store purchase only.
Located off of the Lake Avenue Exit, Grounds Donut House serves donut lovers creative donuts, premium coffee, over-the-top coffee drinks, and for the 21+ crowd, alcoholic beverages featuring local brewers with donut-y friendly flavor profiles. Grounds keeps their menu pretty consistent, as they have their everyday classics, but they also rotate new donuts in to allow their customers to try new flavors each time they come into the donut house.
Attn: Cheese lovers. This just in from New Canaan Advertiser…
Elixirs for mocktails, a choice of 65 cheeses and coffee sourced from women farmers in Kenya will all be coming to New Canaan next month.
Plum Plums Cheese is moving with its gourmet goodies from its Pound Ridge, N.Y., location to 149 Cherry St. in New Canaan on April 1.
The 7-year-old enterprise, owned by spouses Gayle Martin and Michael Riahi, will be expanding its offerings with butchered meats in addition to the charcuterie, soups and sandwich options. The new location is 1,100 square feet, compared to the 700-square-foot space in New York.
“We know the back story of every item we sell. If cheese, meat, bar of chocolate or jar of jam,” Martin said. “Our primary focus of cheese.”
For the four Reyes brothers, the butterfly is a symbol that pays homage to their mother, representing her strength and signifying a rebirth. In the midst of the restaurant industry’s toughest times, Javier Reyes says such a symbol is what we need most. That’s why he and his family have closed the doors of their popular Mezon Tapas Bar & Restaurant, and have opened a new Latin restaurant in Danbury. Fittingly, they’ve named it the Spanish word for butterfly, “mariposa”, that embodies the boldness of their mother.
CTBites and Terrain were recently invited to Arethusa Dairy Farm for a behind the scenes tour of their dairy farm and cheese making process. But before we get all cheesy, I want to share the wonderful story of a once little known dairy farm.
It all began in 1999 when the Webster family put their 150 year old family farm up for sale. Worried that their view would be obstructed, and to preserve the historic property, neighbors George Malkemus and Anthony Yurgatis stepped in to purchase the farm once named for a small pink orchid that grew in a swamp on the land. Malkemus and Yurgatis promised to restore its original name, and such were the humble beginnings of the Arethusa Dairy Farm.
According to ctinsider.com, Danbury Fair executives have confirmed that they are looking to have the popular burger chain set up shop at the Danbury Fair Mall. In fact, Shake Shack will be housed in a brand new building at Danbury Fair.
If you’ve been under a rock and are not familiar with the Shake Shack brand, they currently have CT locations in Westport, New Haven, Darien & West Hartford. One of NYC’s most beloved gathering places, Shake Shack is a modern day "roadside" burger stand known for its delicious burgers, hot dogs, frozen custard, beer, wine and more.
For nearly a decade, Mezón Restaurant has been thought of as one of Connecticut’s premiere Latin eateries by word of mouth and its seen its fair share of media recognition—they are fresh off Connecticut Magazine Reader’s Poll wins for Best Latin in Fairfield County and the runner-up for Best Latin in the state. And that’s saying something considering they didn’t even know they were nominated and because of that, they didn’t publicize it.
Four years ago, our own Lou Gorfain sang Mezón’s praises after a small tasting of ceviche, pan seared pulpo, Dominican fried chicken, and churros. But everything food deserves an update, especially considering there’s a new chef at the helm, an obviously newer menu, and a haven for craft cocktails.
Oh, and I’m pretty sure Lou and Kristin are the only ones at CTbites who have been to Mezón. For Stephanie and me, we uttered the same thing, “I’m embarrassed I hadn’t been here before.”
Breaking Pizza News! It’s not often that the legendary Connecticut-based Frank Pepe Pizzeria Napoletanadebuts a new pizza, so when this classic New Haven-style, coal-fired pizzeria does, it’s a really big deal. Pepe’s has recently started serving its latest master piece, the Meatball and Ricotta pizza crafted with 100% all natural meatballs, ricotta cheese, crushed Italian tomatoes, mozzarella, grated pecorino Romano and drizzled with olive oil.
As soon as you cross the threshold of Gaudi Tapas & Wine, past the sandy white stone facade, Meditteranean blue trim, and mosaic details on the walls, your passport has been stamped; you have officially been transported to Spain.
The Ruiz sisters hit gold when they recruited another set of siblings to underscore and deliver on their much-awaited dream restaurant. (Saray practically stared at the location for four years, before it was available and ready for them and their dream). Enter: Jose Flores, who has worked under the esteemed Arturo Franco-Camacho at Shell & Bones; and his brother, Oscar who has worked under Michelin star chef Luis Bollo of Salinas. Needless to say, you take the passion of two sisters--twins no less--and the powerhouse skills of talented chefs, and what do you get? Well, eh hem, as of October 2, you get a statewide nomination for Best Restaurant Newcomer of the Year.
Brewery Legitimus, the 7 barrel craft brewery co-founded by husband and wife team Chris and Christina Sayer, is partnering once again withBarden Farm (New Hartford, CT), to bring a Community Supported Agriculture, Beer & Cheese (CSABC) Share to the community. Back for a second year in a row, the 10-week “Farm, Beer and Cheese Share” begins July 11th and will run until September 12th.
The first in the area, the CSABC share brings together locally grown produce from Barden Farm, locally crafted beer by Brewery Legitimus, and locally made cheese from several different farms in CT.
A CSABC share membership is $485 for the 10 Weeks and includes Craft Beer from Brewery Legitimus, Cheese and of course a Farm Share from Barden Farm. It works just like a CSA. Here’s what’s included:
Laura Downey and Chris Palumbo, co-owners of the popular Fairfield and Greenwich Cheese Company shops, reflect upon their 10-year journey in the cheese biz, their accomplishments, and how far consumers have come in their appreciation for delectable fromage. They will also be celebrating with some great cheese-centric classes in early May. Check ‘em out here.
The story of Mothership on Main Bakery in Danbury began eight years ago, after owner Anna Llanos had just finished treatment for cancer. Instead of applying for a job, “like a normal person,” she did what most of us would not dare to do in the easiest of times, she turned the Airstream trailer in her driveway into an espresso bar and bakery. After opening two more kitchens in commercial buildings in Danbury, she realized that she wanted to find a location where she could be a part of the larger community. This is how she eventually set up shop in a converted 1930s-era gas station on Main Street, where fans flock for breakfast, lunch, and all the baked goods they can eat in between.
In an unusual but convenient industrial park in Groton, just near the Groton Airport, Mystic Cheese Co. is opening a new location this month to serve homemade and artisanal cheeses to the after-work crowd and cheese connoisseurs alike. Upon stepping into the front doors at the new site of Mystic Cheese, visitors are welcomed into a cozy tasting room in which they can perch on barstool seating that offers glimpses into the impressively sized cheese maturation room.
The feeling that the owners, Brian Civitello and Jason Sobocinksi (former owner of the beloved Caseus Cheese), have tried to create with their events and cut to order cheese is relaxed, fun, and unpretentious. Mystic Cheese has definitely accomplished this with their communal tables, friendliness, and awesome narwhal logo. By doing this, their overall aim is to attract people to the world of artisanal cheeses by offering cheeses at multiple price points, cheese-centric food, and educational classes.
