In July of 2021, Mike Geller and his dedicated team at Mike’s Organic held an announcement event in the Cos Cob section of Greenwich where the bones of the former Patio.com store stood a vacant eyesore for about two years.
That day, in the parking lot, friends and family gathered, food was devoured, and drinks were sipped as Geller enthusiastically spoke about the expansion of his Stamford-based grocery delivery service that would be taking over the 600 E Putnam Avenue space as a grocery store, selling all the finest local, farm fresh produce, meat, seafood, and top notch products that Mike’s Organic has become known for over the years.
Fast forward to less than two years later, like right now, in the present, and Mike’s Organic Grocery is a real thing, as in, you can officially shop there! Preorder. Pick up. Push a cart and browse the shelves. Swing by for a grab-n-go lunch or dinner by their own “Made By Mike’s” lineup of salads, sandwiches, entrées, and more that are all made in-house. And we’re positive that there’s more in store when it comes to this new grocery store.
I recently caught up with Geller for an interview because, honestly, there’s no one better than him to speak about the brand he has created through years of cultivating relationships with farmers and purveyors the way he can.
I first met Christian a few years ago at Rooms with a View, a premier charitable design event that takes place annually at Southport Congregational Church. He was tasked with the almost-impossible assignment of transforming a commonplace chapel space into a pop-up dining venue fit for an elegant gala. I was eager to see what this larger than life man (he’s 6”5’!) with an equally as large personality would come up with. When told me that he was going to turn the mundane space into a floral covered café under a starlit sky I thought to myself, “Ok this is really cool,” followed immediately by “How the hell is he going to do that?”
Chefs Cycle is a fundraising endurance event featuring award-winning chefs and members of the culinary community-fighting childhood hunger outside the kitchen. Since 2015, the culinary talents who take part in Chefs Cycle raise critical funds, which No Kid Hungry uses to help communities across the country feed kids. Chef Luke Venner of Elm Restaurant in New Canaan, CT, is preparing for his 2nd year in the Chefs Cycle event. We sat down with him to discuss the importance of this fundraiser and the hopefully inspire other chefs to join him in 2024!
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 of 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 DiStasi of Materia Ristorante in Bantam.
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 Jared Sippel of Restaurant L’Ostal in Darien, CT.
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.
Wildacre Rotisserie, a new fast casual rotisserie restaurant, will make its debut in Greenwich, CT in Spring 2022. Led by former Starbucks and sweetgreen culinary leader and Fairfield County resident Ben Pote, the restaurant will bring a fresh take on traditional rotisserie to Cos Cob. The concept of the eatery, both in cuisine and design, is inspired by California with a thoughtfully curated menu that offers something for everyone.
Rotisserie chicken and slow-roasted cauliflower are at the heart of the menu, complemented by entree-style salads, plant-forward sides, and sauces that are made in-house daily, with thoughtful pops of flavor throughout. The chicken, for example, is rubbed with bay leaf, oregano, and fennel pollen, giving it an herbaceous, savory flavor, while the whole-roasted cauliflower is sprinkled with za’atar, a Middle-Eastern herb blend. Wildacre’s salads are hearty enough for lunch and dinner, or to eat alongside a whole roasted chicken or cauliflower. Guests can order a la carte or select a bundled meal, which offers the choice of either a rotisserie chicken or slow-roasted cauliflower main plus two sides and two sauces. Side dishes range from french fries to roasted brussels sprouts, and the majority of the menu is gluten-free. The California influence shows up throughout the menu, which features ingredients like fennel pollen, meyer lemon, and avocado, and flavors inspired by Mediterranean, Central American, and Asian cuisines.
As Elm Restaurant successfully slides into their 10th year in New Canaan, we sat down with Chef Luke Venner to discuss this impressive milestone in a challenging industry. Elm is known for its friendly, local atmosphere, globally-inspired menu, and focus on fresh ingredients. Venner always has something new up his sleeve to keep diners engaged. Aside from seasonal menu updates, he introduced afternoon tea service in 2021, and navigated the pandemic with innovative to-go boxes. Side note: If you haven’t had his “Animal Style Burger,” you’re really missing out. Here are a few things you may not know about one of CT’s top chefs.
What made you want to be a chef?
It was somewhat accidental. I started working in a Steakhouse kitchen my freshman year in high school to earn extra cash for gas, the cool shoes, music, etc.. I began washing dishes and before long decided to quit sports to work full time after class. I quickly became one of the top cooks and by my senior year in high school I graduated as the sous chef at only 18 years old.
Prior to that, I had always thought I wanted to do something in the biology field and drew most of my inspiration from the outdoors. Back then, food still didn't have much presence on television and I had never picked up a cookbook, but I was drawn to the restaurant energy and I was sure much better ones than I had experienced existed. Ultimately, competitive drive got the best of me and I decided I would push myself as far as I could go in the business I was already in. I applied to a small European style apprenticeship program in Colorado 600 miles from my hometown and, much to my surprise, was accepted. I immediately began training for the next four years under an old world French chef and my life would change forever.
Gina Luari is a force to be reckoned with. Young, driven, and armed with a clear vision and talented staff, at just 30 years old, she has created an experience in Place 2 Be that should be on everyone’s To Do list. It is loud, vibrant, and flashy, and the food gives bigger is better a run for its money. Cue Chef Xavier Santiago, also a force in CT’s restaurant scene; he has recently taken over as Executive Chef of the wildly popular, rapidly growing phenomenon.With wall to wall bottles of Veuve Clicquot and plates of sweet and savory treats like mini-mountains, Place 2 Be oozes pleasure party. When Boss Lady (Stephanie Webster) and I completed our experience, we were most certainly in a delicious daze from the massive treats, drinks, and sensory overload.
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 Emily Mingrone of Tavern on State in New Haven.
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. This week, we feature Joel Gargano of Grano Arso in Chester CT.
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.
I got to meet Chef Beca Tuinei last year after trying her wonderful creations for Nala’s Kitchen. Being apprehensive to try dishes from organizations promoted as “healthy food services,” fearing a massive pile of black containers filled with dry, bland chicken and broccoli, I was truly surprised and impressed. For those diving into more measured, health conscious, and ingredient-focussed food service, Nala’s Kitchen will blow you away with flavor. Believe me, I’m still a fan of meals like chicken and broccoli, but you can have these high-protein, low calorie, diet-forward products AND STILL HAVE FLAVOR! Chef Beca will amp it up with a creative use of spices and sauces without piling on the extra calories. It is a fine line to walk but she does it so well. Not only does she do it well, but her talent has landed her a position with the WNBA, now responsible for feeding the hungry athletes of the Connecticut Sun!
It’s 2020. In 2019 we saw some notable CT restauants close, and we saw new spots come to life. Perhaps it’s just me, but I find myself sitting in restaurants in other states or countries, turning to my dining companion and saying “God, I wish we had a restaurant like this in CT.” I’ve also had ample opportunity to speak with many CT chefs who would love to get inside the heads of their customers. CT, let’s help ‘em out.
What type of restaurant, cuisine, menu, or price point do you think we are missing in CT?
CT Chefs…I hope you’re listening….
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Downtown Cos Cob will be a lot sweeter with the much-anticipated grand opening of Chocoylatte Gourmet on Monday, July 8. The desserts & coffee shoppe, located at 121 E. Putnam Avenue will open its doors to the public with a ribbon-cutting ceremony beginning at 11am.
Chocoylatte Gourmet will offer an array of handmade freshly baked desserts, cookies, pastries and assorted fine chocolates made with the finest ingredients available in the market. Every treat will be prepared from scratch, every day and handcrafted on-site. For those with dietary sensitivities, the desserts & coffee shoppe will also offer gluten-free and lactose-free goodies, and promises to maintain the same high-quality ingredients baked with thoughtfulness and care. Guests will also enjoy recipes containing less sugar, no trans fats, non-GMO ingredients, no preservatives, no chemicals, no artificial preservatives, no artificial sweeteners, and no artificial flavors.
It’s a known fact that Italians love their pasta. It’s also a known fact that they eat it regularly and yet it seems to be something we have become fearful of. As I sit down to write this I remember a popular commercial from my youth. In the North End of Boston, a dark haired Italian woman leans out of her window and beckons her son to come home. “Anthony!” she shouted, and he came running home – but only on Wednesdays, for Wednesday was Prince Spaghetti Day! Today fad diets implore us to eat gluten-free, dairy-free, grain-free, carb-free, fat-free, etc. Enter Il Pastaficio, handmade pasta, in Cos Cob. Within weeks of opening locals have been rethinking and enjoying this Italian favorite. The reason is simple – as simple as their ingredients.
Il Pastaficio is unique in its offering of pastas made from natural and antique grains that are rich on minerals, salts and vitamins. This pasta, as a result, is lighter, easier to digest and has a lower glycemic level than the glutinous versions we’ve come to know. Their pastas are made from organic legume flours (such as chickpea) rich in protein and completely additive-free. As a result, Pastaficio pastas are easier to digest.
Lorca Coffee Barhas just opened their second location in Cos Cob, CT inside Fleisher's Craft Butcher shop. Coffee + Meat...works for me.
The menu at Lorca Greenwich will be slightly different than that at their Stamford location. They will still be serving up some of the best coffee in CT alongside baked goods and breakfast treats, including their manchego, sage pesto, and egg breakfast sandwich. However, they have leveraged the new relationship with Fleishers's and improved upon their "classic" - bacon, egg and cheese by adding a house-smoked tomato jam and using Fleisher's bacon.
They will also be adding empanadas made with Fleisher's chorizo, cheddar and salsa, and a Spanish tortilla that owner, Leyla Jenkins, has been making since she was a little girl. This is a typical Spanish frittata made with potatoes, onions, and eggs and served with a side salad and some smoked paprika aioli. Breakfast bowls and salads will be found on the menu in the near future.
Lorca Coffee Bar @ Fleisher's Craft Butcher 160 E. Putnam Avenue, Cos Cob
Laura Downey and Chris Palumbo, co-owners of Fairfield Cheese Company, will open Greenwich Cheese Company at 154 East Putnam Avenue in the Cos Cob section of Greenwich, CT, December 11, 2014.
Building on the success of Laura and Chris’ popular Fairfield Cheese Company, which opened in 2009, the new location will carry on the tradition of offering the area’s best selection of cut-to-order from larger wheels, artisanal and farmstead cheese from around the world and artisanal cheeses from here in the US, in addition to an array of small batch handmade charcuterie and specialty food accompaniments.
Laura and Chris take their craft seriously and are both the only retail owners in Connecticut to be American Cheese Society Certified Cheese Professionals (ACS CCP), a certification that only a few hundred people have nationwide. Adding to the talented team is Greenwich store manager Kevin DeFreitas who brings 15 years of cheesemongering experience to this new endeavor and has worked with such industry pros as Ken Skovron from the Darien Cheese Shop.
Fjord Fish Market has some big news for sushi lovers. Fjord Fish Market started selling sushi at their Cos Cob and New Canaan locations a few months ago, and the Westport sushi program will launch in August. You'll never have to wonder about the freshness or quality of the fish you're eating at Fjord because first and foremost Fjord is one of Fairfield County's finest fish markets. Trust us...it's good.
“The Fjord name has always been synonymous with the highest quality seafood, says Owner Jim Thistle. Adding Sushi to our product mix is a natural extension of the brand”.
Sushi at Fjord is hand rolled daily, under the guidance of a Manhattan-trained Sushi Master who has over a decade of experience. Some of the most popular items include the volcano roll—a California roll topped with baked lobster salad and spicy sauce-- and the Fjord tower, a scrumptious roll filled with Tuna, Avocado, Crabmeat, Lobster Salad and a blend of sauces.
You can be sure the fish in our sushi is of the same premium quality as all the Seafood that they sell at Fjord, where they carefully source and select only the top of the catch. All of Fjord's seafood is also free of antibiotics and colorings.
The Drawing Room in Cos Cob has announced a June 22nd date for the next Artist’s Table Dinner Series event.For those unfamiliar with The Drawing Room, it is an intimate gem, with a small dining room and garden patio that extends the tiny restaurant in the warm seasons and a newly remodeled art gallery in the space adjacent to the cafe.
“The Artist’s Table”, is a seated, plated dinner, with limited seating, situated right in their beautiful gallery, featuring local farms, artisanal cheeses and fresh, local ingredients, which highlight particular artworks and artists in their current exhibit. This Dinner Series is an exciting combination, bringing together art and food lovers and alike.
Their executive chef, Paul Lockely will be teaming up with Bjorn Eicke of Thomas Henkelmann to artfully create a five course dinner inspired by artworks from the current exhibition, "Ebb and Flow."
Each course is well thought-out and inspired by the current collection of artwork in the gallery. (See menu below) In other words, each dish is based on a piece of artwork.
