Oyster Club in Mystic, its alter ego concept, Treehouse, and their sister cocktail and bites bar, The Port of Call, aren’t only popular in Connecticut, but they’ve received some serious national coverage, including a 2023 James Beard nomination for chef Renee Touponce.
Part of the restaurant group’s stellar squad is pastry chef Jessica Spivey, who just received a nod of her own as she was nominated for Best Pastry Chef by the Connecticut Restaurant Association for its annual CRAzies Awards.
Milestone Restaurant, the very popular Redding, CT eatery and live music destination has just anounced the opening of its second location in downtown Mystic, Connecticut. With the continued success of the Redding location, which opened its doors in 2018, Milestone is ready to bring its unique blend of classic bites and cocktails with live music experiences to the vibrant heart of Mystic….also their insanely delicious Burger Menu!
Their expansion to downtown Mystic is an exciting addition to the already bustling Water Street, which has become a hub of activity in previous years. Peter Fine, a former hospitality-focused real estate executive, and his wife Andi opened Milestone in 2018 to create a space with a laid-back vibe and a wide array of scratch-made classic comfort food and craft cocktails. The vision for Milestone is to become an authentic neighborhood gathering spot for family and friends, whether it be dinner for two or larger groups. Milestone is a versatile space that seamlessly integrates an inviting heated outdoor deck and a cozy but uniquely vibrant interior. Their mission is to foster a sense of warmth and camaraderie, encouraging communal experiences where laughter and conversation flow freely, making it a place that feels like a home away from home.
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.
When CTbites last covered Milestone for their 2019 opening, we gave you an introduction to the Redding restaurant’s owners, Peter and Andi Fine, plus a rundown of their wood-fired pizzas and their “comfort food with a twist” approach.
In the comments on that very article, “Jake” hit us with this statement:
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.
Each year, the CT Restaurant Association recognizes the exceptional ability and talent of Connecticut’s restaurant community in the prestigious CRAZIES awards. We are excited to showcase the nominees for 2022’s CRAZIES AWARDS “BEST CHEF OF THE YEAR” in this 5 part series. All the candidates worked incredibly hard to receive this nomination, and while many of you may know some of them, you probably don’t know all of them. We sat down with each of these talented chefs to learn a little bit more about what makes them do what they do. This week, we feature Chef David Standridge of The Shipwright’s Daughter in Mystic CT.
Labor Day might be over, but grilling is still very much in the daily DNA over at Bank & Bridge. Their signature “Get’Cha Face Dirty” burgers created by Chef Josh Ulmer who has trained in places like Madison Square Garden and Nolo in New Haven, are worth the mess they make. Seriously, you need a napkin for every bite, but it’s a noble mess if ever there was one! These beefy mounds are no joke.
Bank & Bridge celebrated one year on the map in June and (in my book) have added to the magical scene that has recently made Mystic a culinary darling. Maybe it is something in the water, but this small but mighty seaport just knows food. And, although many may land in the pub for their tremendous line up of brews, nurtured by Head Brewer Jason Riggs, there is hardly a better match (even coming from a self-professed “beer sipper”) than a good juicy burger and brew.
For centuries, the seafaring industry was dominated by men, and the presence of women on board was considered bad luck. In Mystic, CT, a town with a storied maritime history, The Port of Call, a new nautical-themed cocktail lounge, is giving a nod to the area’s seafaring traditions while also looking to the future. That future includes three Queer women who are “steering the ship” at The Port of Call: executive chef Renée Touponce, beverage director Jade Ayala, and general manager Nancy Hankins.
To celebrate a new era of inclusivity and gender diversity in a fun and welcoming environment, the trio has announced Sea Queens, a summer-long bi-weekly dinner and drag show that will run from Memorial Day through Labor Day. Starting Sunday, May 29th, and kicking off Pride Month, guests can book a seating at 6:30 p.m. or 8:30 p.m., where they’ll enjoy a choice of two dishes from the inventive menu along with a cocktail, as well as an incredible drag show by some of the best Queens in the region. Then, at 10:30 p.m., the fun will continue with a disco after-party at Dive, the lower-level casual bar.
How does Mystic do it? In such a small area, there’s a steady stream of creativity and passion, delectable food, and now, with The Port of Call, there’s a reason it has become my home away from home.
Dripping with history, the new two-in-one stop, is a complete experience. With a friendly Welcome from manager Nancy Hankins, your eyes, mind, and belly (not necessarily in that order), will be lit up and spun into a whir of pleasure when learning about the location’s past, the collaborations forged, not to mention the top notch drink and food offerings. Notice, I said drink then food….
The “Million Miles” Bar is front and center as you walk through the stately, yet otherwise, unassuming exterior. That’s because the drinks, or shall I say beverage program, is the first star on stage. Although we often enter a restaurant hungry, we are being not-so gently, happily hypnotized first by the drinks that will then be paired by knock-out plates honoring global ports. We’ve been conditioned to think about the food before deciding what drink to pair with it; The Port of Call is asking us to think in reverse: “Wet” your palates first, sailors. Helmed by Jade Ayala (who also rocks the booze next door at Oyster Club) and Sebastian Guerrero (of NYC’s Dante and Mother of Pearl), your drink will come with a “generous pour,” as my feller put it, and a side tale about the area’s notorious seafaring past.
Outer Light Brewing Company (OLBC) and Young Buns Doughnuts of Mystic, Connecticut have teamed up to release Young Buns Streusel Doughnut Cream Ale, a one-off release inspired by the gourmet doughnuts produced at the Mystic bakery. The beer, which will be available on draft and in 16oz 4-packs will be released at the brewery on March 10th, with limited distribution across Southeastern Connecticut to follow.
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.
onnecticut is full of trailblazing women, particularly in the culinary world. Our ongoing column, “It’s A Woman’s World” is devoted to CT female influencers who’ve forged their own paths, often in food-related fields long dominated by men.
Whether farming the land, bringing healthy food to the masses, feeding an entrepreneurial spirit, or injecting feminism with food, these groundbreaking ladies have set a new definition of women’s work, creating new paths, and setting examples for those who follow
It’s impossible to leave Mystic without falling in love. From the adorable hotels and shops, to the views along the water, the drawbridge, and THE FOOD, you will undoubtedly leave it with a scrapbook (even a virtual one) of memories. And, for such a small town, Mystic is brimming with incredible places to eat. One of the best is at Oyster Club with Chef Renee Touponce at the helm. I’ve had numerous dishes by her over the last year, and it's just never enough. Every plate is full of flavor, yet light. For me, they conjure summer sea breezes with a dash of cozy home dinner.
From what was once considered the most dangerous water park--Action Park in Vernon, NJ--to a waterway that is far less risky, way more inviting, and definitely has a more delicious restaurant, Chef Standridge knows a thing or two about pivoting throughout his career. His dossier is full and eclectic, with a range of bartending and cooking experiences in New Jersey, Manhattan, Houston, and back to New York City working with the legendary Joël Robuchon, and earning two Michelin stars.
Like the Seinfeld show leaving on a high note, Standridge left the masses in New York and settled in the historic, tourist town of Mystic with his family two years ago. And, as he and his wife were starting a family, the timing just felt right. The ball was rolling to open The Shipwright’s Daughterin the stunning, newly revamped hotelThe Whaler’s Inn at the top of last spring, then boom, you guessed it: Pandemic. So, having to pivot even before starting, his ingenuity was put to the test. And yet now, after watching him for the better part of two days, I’m not surprised he did it. Frankly, he didn’t just do it and make it work; the restaurant is booming and is OUTSTANDING. From the ambiance and an inventive menu, to stellar service and a collaborative sensibility, this restaurant, this chef, this place, must be on every list of To Dos for Mystic, for dining, and for Connecticut.
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.”
Am I dreaming? Is it really 2021? We got to flip the calendar?
To see a beloved restaurant hit a real landmark, especially amidst challenging times, you better believe we are going to hoot and holler and make some noise. So, that’s why we’ll spend 2021 celebrating alongside Oyster Club as they move into their next decade.
On the heels of being included in Connecticut Magazine’s “Best of” list, and as my top choice for Best Bites of 2020 here at ctbites, in addition to countless national accolades, there’s a reason for the celebration. Not only is Oyster Club in the picturesque town of Mystic, or in a building whose bold colors give nod to the elements, but the service, and what’s delivered on each plate is experiential, it is sensual; it is just extraordinary.
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.
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:
Nestled alongside I-95N in Mystic, CT, you will find what many say is the best pizza in New London County.Mango’s Wood-Fired Pizza Co. is the perfect place for a pit stop and quick bite. The restaurant is named after a tour guide, Mango, who the owner met on vacation. Connecticut is known for its New Haven pizza. However, this pizza, in my opinion, can compete with best of them, and is why the restaurant was packed on Easter weekend. The variety and creativity in the menu keeps customers coming back.
My family and I stopped at Mango’s on Saturday morning at around 11:45 am, where we found the place already hopping.
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.
