When a homebrewing hobby runs in the family, it’s only proper to open a brewery, isn’t it? That’s at least what happened in the Guda Family, whose brewery, Sly Bandit, may have caught your eye while on Route 7 in Wilton near the Norwalk line. Owned by Dave, who’s retired from the information technology world, Wendy, a former New Cannan High School math teacher who still teaches at CT State Community College Norwalk, and their son, Mike, who left his job as a market research executive to brew beer full time.
Now almost three years old, Michelle Greenfield’s Allium Eatery started out, as she puts it, “small.” Her restaurant, inside, is also small. Put a dozen people in there and it feels full. When the weather cooperates, Allium can take some walk ins for patio dining, otherwise you have a choice between either the 5:30 seating or the 7:30. n this case of “small,” small is good, and Greenfield’s restaurant is one of the hottest tickets in town.
No website, just social media, and they’re more active on Instagram, FYI. And chances are, when a table does wiggle free from a prior reservation on busier nights, it’s a given that someone will see their Instagram story announcement and snatch it right up.
If you’ve dined around the Connecticut restaurant scene with regularity, it’s pretty common to see familiar chef faces. Edgar Marcial is one of those.
Just under two years ago, Marcial opened exactly the type of spot he was looking for in Downtown New Haven.
And what he’s doing at Tacos Los Gordos is all love.
And judging from the waves of customers that wander in here and smash tacos and wash them down with a Mexican Coke out of his vintage Coca-Cola cooler, they’re loving it, too.
What’s represented, taco wise, is from all parts of Mexico: carnitas from Michoacán, beef birria from Tijuana, of course crispy cod taco that reps Baja and SoCal, and al pastor, cooked on a spit, from Mexico City that’ll immediately catch your eye upon entry.
While driving (read, stuck in traffic) along I-95 in New Haven, right by the IKEA, how many of you have noticed the rectangular cubed shaped building with the small windows and the void almost in the middle? You’ve clearly seen it countless times. But if you’re like me, you probably always wondered “what the heck is it?”
Designed by modernist architect, Marcel Breuer, the building in question which began construction in 1968 and was completed in 1970, was the home of the Armstrong Rubber Company first, then Pirelli Tire in the late 80s into the late 90s. After Pirelli vacated, the space sat vacant for a long time. IKEA purchased it in 2003—and removed a piece of it— and owned it until 2019 when it was purchased by the development firm, Becker + Becker, who would develop it into a net zero energy hotel, that right now, is operated by Hilton Hotels’ Tapestry brand. But within this hotel, there is a restaurant. And that restaurant has to operate like its hotel does, completely sustainable. And at this restaurant, that’s named BLDG, they needed a chef at the helm who believes in all of this through and through.
If you listen to Marc Taxiera talk about his style at his newly opened Mamaroneck restaurant, Augustine’s Salumeria, he speaks about it passionately.
“It’s born in Italian cooking, but I’m using ingredients from the market, things that turn us on,” he says. “My food was always about taking ingredients that we can get and showcasing them in the best way. Most Italian tends to be heavy on the sauce, fried calamari, chicken parm, but we’re taking the seasons and playing with it, doing it a little differently.”
I’ll be the first to admit that since Rosina’s opened, it has become my toxic trait. And I mean that in the best way possible. I’ve eaten there for dinner, I’ve attended several happy hours and one industry night, and I’ve celebrated a birthday there.
Full transparency, Jared Falco, Rosina’s co-owner and executive chef, is a good friend of mine. I’d like to say I go so often to visit him, and that is partially true, but Jared, I’m sorry, it’s for the pasta. Still love you, bro!
Bottega Italian Kitchen + Bar, Craft Kitchen + Bar, and now, with the very quiet opening of Quattro Osteria in Newtown, we officially have a trio.
The “we” is the partnership between Michael Hayek (Square One Bar & Grill in Danbury) and Jasson Arias, who was the brains behind the popular food truck, Rice & Beans.
In June 2022, Wilton resident Ben Pote opened Wildacre Rotisserie, a new fast casual concept whose signature is an expertly roasted heirloom chicken and an overall menu that’s all about freshness and quality.
This “Cali-style” chicken joint isn’t only bird-focused, though, as it’s got plenty in terms of vegetarian options—including a whole roasted za’atar seasoned cauliflower.
Park City Music Hall opened in 2020 in the Black Rock neighborhood of Bridgeport, after an extensive and beautifully executed renovation of what was once The Acoustic. The new team, the Torres family, also own neighborhood favorite, HarborView Market, situated just around the corner from the venue, where guests are often treated to live music, while enjoying a great casual seasonal breakfast and lunch menu. And let’s not forget their iconic chocolate chip cookies that always make the “best of” lists. The bottom line is, after 30 years in the business, the Torres folks know a thing or two about cooking and hospitality.
When they were offered the opportunity to reinvent and expand the beloved local music hangout, The Acoustic, they jumped in with what seemed like every hand in Black Rock. They created a spot that both increased the audience size and draw for the venue, but also amped up the experience with a new premium craft cocktail program and elevated bar menu, served Thursday through Sunday. Not only has Park City Music Hall become a spot to hear great local and national bands, but they are meeting the needs of hungry bar-goers, families, and food lovers, who come for dinner and their new…wait for it…BRUNCH!
As I sit in the Tall Pine Bar in New Canaan’s Adirondack Store waiting for my meeting with Karla Sorrentino, sipping on a cold brew that’s making my heart race even more after a workout an hour prior. I welcome the jitters and the calorie burn that coincides with coffee, because later I’m diving into a Hot Capi pizza from Joe’s, and after it, whatever creamy treat I knew Karla was about to bring for me to sample.
In she walks and immediately smiles and extends her hand for a shake. “Forget that,” I say, “We’ve been chatting on social media for YEARS!” We hug. It’s a miracle we’ve never met. Between our mutual friends and her husband, Nick, it’s seemingly impossible.
She hands me a mysterious looking Ziplock with another bag inside it containing dry ice and a tiny cup of halva peanut crunch ice cream. I admittedly wanted to eat the tahina ice cream swirled with halva, salted peanuts, and bittersweet chocolate on the spot. I figured it’d be great after pizza later on, and also odd to shove it down in a coffee shop where I didn’t buy it.
If you’ve walked through the doors at The Norwalk Art Space, chances are you’ve had a bite or a caffeinated pick-me-up at the Art Space Cafe.
Under the direction of chef/restaurateur Bill Taibe, the food at the cafe is nothing short of spectacular. The sandwiches aren’t only stacked and satisfying, they’re photogenic, too. And the fresh baked biscuits and other random weekly specials are made with love and care. To boot, there’s plenty more in terms of eggy options, salads, soups, and stunning coffee creations.
But executing all of the goodness you’ve had (or will have) at The Art Space Cafe is head chef Caitlin McGowan. For McGowan, food holds a special place in her heart as it’s deeply rooted in old school traditions and closely related to the bond she has with her family.
I don’t want to give away too much, as I’d prefer you read the answers to a few of the subjects we talked about, including her upbringing, culture, her culinary journey up to this point, and homemade jam.
There’s only one way to begin an article about a restaurant that bears the name RoadRunner, and that’s with very Looney Tunes-like MEEP, MEEP!
Now that we’ve gotten the silliness out of the way—for now—it’s time to dish on this Bridgeport newcomer.
RoadRunner Kitchen + Bar comes to the Black Rock neighborhood from the New Canaan Restaurant Group whose restaurants include Gates in New Canaan and Bruxelles Brasserie in South Norwalk.
RoadRunner, though, is the polar opposite of its sister restaurants in terms of its high energy, casual vibe that suits families as well as adults who simply want to kick it at the bar and crush a few tacos.
But make no mistake, just because you read “tacos” doesn’t mean this is a Mexican joint. It’s New Mexican inspired. No, not like New American, but with Mexican food. We’re talking Santa Fe street eats and easy drinking cocktails with some fun shots thrown into the mix.
I think it’s safe to say that we’ve all been here at some point: you go out to eat, thoroughly enjoy everything that passes your lips, and maybe (probably) eat a little too much because it’s so dang tasty and before you know it, you’re reaching for the Tums and the fat-pants, not necessarily in that order.
Well, I went out to eat the other night, thoroughly enjoyed everything that passed my lips, and did in fact, eat a bit too much but you know what? I left this establishment feeling….good, great, even healthy. “How can this be?” you ask. Three little words: Green and Tonic.
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 BEST CHEF OF THE YEAR in our new 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 Michone Danae Arrington of The Art of Yum in Waterbury & Southington, CT.
Each year, the CT Restaurant Association recognizes the exceptional ability and talent of Connecticut’s restaurant community in the prestigious CRAzies awards. Restaurant owners, operators, chefs, and vendors come together to celebrate the success of the industry at Foxwoods Resort Casino on Monday, December 6. While a panel of more than 25 food writers, critics, bloggers, and social media influencers created a list of nominees, YOU VOTE for the winners.
We are excited to showcase the nominees for BEST CHEF OF THE YEAR in our new 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. We begin with Chef Ashley Flagg of Millwrights, in Simsbury CT.
When CTbites last left Amis Trattoria in October of 2020, the Italian-inspired restaurant adopted a fresher, more fun approach. It’s still fresh and fun, only with an idea that executive chef Jes Bengston wanted to implement just under a year ago. The thought for Amis then was small, shared plates and heaps of handmade pasta meant to be passed around amongst your dining companions. Well, it’s here.
“Everything is meant to be a taste or a bite,” Bengston says. “It should feel like you’re having dinner at your grandmother’s house. It’s how I eat, even when I went to Don Memo solo, I was kind of confused on what to order, but I still got a bunch of stuff so I could have a bite.”
Like Bengston, I’m on the sharing bandwagon. Heck, you probably are, too. It’s why Amis’ antipasti refresh is a dozen dishes deep. You and your family or friends, or a mixture of the two, can pick at a shallow dish of citrusy, herby olives with a little heat from pickled fresno chilis or you can fight over who gets the last couple of pecorino and black pepper dusted cacio e pepe fries.
Amis’ O.G. roots are sticking around, though. Crispy Brussels sprouts and those fat, tender, saucy old school meatballs are still favorites that aren’t going anywhere. Just expect less heavy fare to balance it out like spicy crab bruschetta with a burst of brightness from lemon aioli and some Calabrian chili heat. It’s a nice bite and no one would blame you for not sharing this particular plate.
Guess what! The uber family-friendly, American pub, Little Barn, is opening a second location in Shelton CT.
The first Little Barn opened in Westport 8 years ago serving us casual pub fare, with their new American menu. Given the success of the Westport location, the owners decided to expand. They chose Shelton for the second location as it is a town with dynamic growth and development and they wanted Little Barn to be a part of Shelton’s future.
Little Barn’s comfort food menu varies from burgers and tacos to healthy salads and Buddha bowls. They also feature many craft beers and signature cocktails, and bar is ALWAYS hopping. We have enjoyed Little Barn’s commitment to supporting local bands and have spent many a fun night listening to live music at the “barn.”
The Shelton location, which will have a large outdoor patio, will be open mid-summer 2021 and will have live music on the weekends.
Nestled in among the shops on the Post Road, at the former Westport Pizza location, you’ll find a gem of a family eatery called Capuli, which made a quiet entrance into Westport at the end of January.
After relocating their young family from California to Westport, Owners Andrea and Chef Armando Brito were searching for just the right location to open a restaurant and were thrilled with the newly available space in their new hometown. Chef Armando brings over 20 years of experience from Bay area restaurants such as Corso, Rivoli, Bistro Liaison and Rick & Ann’s. He was also a private chef for Kappa Beta Theta in Berkley and was awarded a scholarship to cook and learn about the various cuisines in Italy.
We sat down with Andrea who told us that Capuli was created to serve the community. “We want to offer home style meals for our guests who want them but don’t want to have to do the dishes.” Capuli, named for the fruit bearing tree found in Chef’s native country of Ecuador, draws inspiration from coastal California and the Mediterranean. A simple concept, Capuli, doesn’t pretend to be anything other than what it is, offering a variety of fresh, seasonal ingredients, whole grains and lean protein. Nothing is complicated here.
Last week we took a road trip to Barcelona Wine Bar in West Hartford to meet Executive Chef Jason Toledo who recently joined the team there from the Boston locations. Barcelona Wine Bar, which first appeared on the scene in 1995, has been a go-to for tapas and wine lovers ever since. Known for their rustic Mediterranean and South American inspired influences, regulars seek out the restaurant’s signature dishes as a source of comfort and consistency. (I cannot, for example, not order the spinach and Chickpea Cazuela and the Gambas al Ajillo - ordered with extra bread to soak up the divine garlicky juices). While we all have our go-to comfort foods, discovering new items is an equally thrilling part of the experience.
With 18 locations in nine states, Barcelona prides itself on celebrating each chef’s individual talents, allowing for certain dishes to be exclusive to each restaurant. Each location, while unique, has a familiar and welcoming atmosphere.
