29 Markle Ct Introduces Chef In Residency Series—First with Chef Roshara Sanders Events Interview Restaurant Damon Sawyer Bridgeport Roshara Sanders Black Owned Chefs Interview Andrew Dominick September 06, 2023 After he gave the closed-to-the-public dining room a warm welcome on a summer Saturday in August, Damon Sawyer told diners that they were about to experience something rare.“To my knowledge, this has never been done in Bridgeport before.” Read More
My Favorite Dish: Rosina’s Raviolo al’ Uovo Features Interview Restaurant Pasta egg yolk ravioli Greenwich Byram Rosina's Greenwich Rosina's fresh pasta Homepage Chef Chefs Chef Talk Andrew Dominick December 29, 2022 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! Read More
Cluck Cluck: 7 Questions with Ben Pote of Wildacre Rotisserie in Greenwich Interview Restaurant Chefs Chef Talk Local Chef CT Chef Fast Casual Chicken Vegetarian Greenwich Family Friendly Andrew Dominick November 10, 2022 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. Read More
Connecticut Restaurant Confidential: Strange Stories, Odd Orders, + Twisted Tales in the Industry Vol. 1 Features Interview Restaurant Chefs Restaurants Customers Homepage Andrew Dominick October 04, 2022 How many times have you heard bizarre restaurant requests? How about ridiculous customer orders? What about those tales that are strictly between BOH and FOH staff?I’m sure you’ve even overheard whispers as a customer or you have firsthand experience in the hospitality industry and you know about all the “crazy” that goes on, but either way, there are some doozies out there!“Lemme get a bacon cheeseburger, minus the beef and the cheese, with lettuce, tomato, and mayo?”Uhhh…what?! That’s a fuckin BLT. Read More
