Whether it’s the dog days of summer or life just has you too busy to be bothered with cooking, some of the simplest, and often the most delicious meals, come in bowls. Chock full of healthy and delicious ingredients like grains, veggies, meats and fish or brimming with fresh fruits and icy smoothy-ness, bowls in all shapes and sizes make eating fun. They are convenient, interesting and delicious-what a trifecta! Here are some of our favorite bowls in Connecticut. Go build one for yourself!
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?”
In a bleak midwinter, in the midst of a great Pandemic, Sophia Diakoloukas left a successful marketing career to open her restaurant, Urban Greek Kitchen. This fast-casual eatery serves up modern Greek food with a flair. “It’s Greek with a twist” she describes. “I use traditional family recipes and adapt them to satisfy the way we eat today.” Inspired by the fresh flavors of the Mediterranean, Urban Greek focuses on healthy, fresh vibrant ingredients that are satisfying and delicious. Having grown up in the restaurant business, here in Connecticut, Sophia is no stranger to the inner workings of this complicated, fast-paced industry. It’s immediately apparent that she runs a pristinely organized and tight ship. Most of her staff has been with her since the doors opened…and so have her loyal customers.
What if each drop in the ocean of American craft beer landed with a splash of new color? Thousands of breweries, making hundreds of thousands of beers, each rippling and bouncing with individual personality. Beer brewing is an art, yes, but in the process it also supports artists who make their own contribution to what brewers create, and drinkers see. This December, Three Sheets and The 16oz. Canvas will present The Art Of Craft Beer, featuring artists who add color to the craft beer scene of Connecticut.
PRO refrigeration, Sub-Zero’s boldest, most iconic design, was an instant hit when it came on the scene several years ago. Its 48” wide all stainless or stainless with glass refrigerator door designs changed the face of kitchens throughout the country. Now this bold, professional look is finally available in a 36-inch-wide model. This means the stunning PRO look and unparalleled features can fit into almost any kitchen.
“Everything about this new Sub-Zero is spectacular,” explained Marco Barallon, the corporate showroom director for New England’s Official Sub-Zero/Wolf/Cove Showroom and Test Kitchen. “For designers who are looking for a new way to make a stunning kitchen statement, you can create a six-foot-wide food preservation armoire by placing two 36” PRO units side by side – one with a left hinge, the other with a right – with the glass doors, this is like nothing you’ve ever seen in kitchen design. Beyond the show-stopping look, discerning homeowners love the features.”
Denise Davies of D2 Interieurs dishes on great gifts for your Valentine. Let your gifts speak from the heart AND the taste buds. The list has something for everyone, from the chef to the foodie this curated go-to is sure to please even the pickiest Valentine.
The presence of food as edible décor is unexpected and exciting! People eat with their eyes, so before they even take a seat their mouths are watering just looking at your table! Beautiful tablescape design, incorporating food, is the key to these spectacular tables.
Holiday theming and scheming can be a little overwhelming so eliminate the stress with these terrific ideas from a few of our recent events:
Every two years Clarke, New England’s Official Sub-Zero/Wolf/Cove Showroom and Test Kitchen, hosts its Sub-Zero and Wolf Kitchen Design Contest to celebrate the best kitchen designs in the six New England states. On May 10th, Clarke awarded $15,000 in prize money to first and second place winners in three categories: Traditional Kitchen, Contemporary Kitchen and Transitional Kitchen. This year, two of the six awards went to kitchen designers in Connecticut. Veronica Campbell of Deane Inc. received the first-place award for a transitional kitchen, while Gerard Ciccarello of Covenant Kitchens & Baths won second place in the traditional kitchen category.
Healthy, Fast Casual dining spots in CT seem to be few and far between. The struggle is real finding a quick spot for lunch or dinner. The Simple Greek, an authentic Greek food fast casual chain created by CNBC’s “The Profit”, Marcus Lemonis, that originated in Pittsburgh, has quickly grown to 13 locations including two in CT.
The Simple Greek, in the Staples Shopping Center in Norwalk, is individually owned by John and Maria Pertesis, and their son, George, a recent graduate from Fairfield U.
It is important to note, that this location is not your typical “chain” owned by an absentee owner who only looks at this as an investment, but a true Greek family affair. Maria, John and George are in the kitchen all day every day, focusing on making the authentic recipes and maintaining the quality of the offerings. John and Maria have plenty of local food experience, retiring after owning a number of diners in Fairfield County, and looked at The Simple Greek model as a way to pass on their love of Greek food dining to their son and to be part of the millennial movement looking for fast, healthy “grab and go” dining.
The iconic New York City food cart turned brick-and-mortar restaurant is open for business at 906 Chapel Street, New Haven
The HalalGuys, which originally started as a hot dog cart in 1990, gained worldwide recognition for its twist on traditional Middle Eastern cuisine. Known for its secret white sauce and lip-tingling, explosive hot sauce, The HalalGuys has become a staple of New York City street fare. Those with big appetites can plan on hearty portions of chicken and gyro over rice with salad, consistent with those served in New York City. All ingredients are delivered and prepared fresh daily. In addition to the world-famous platters, the New Haven location will be dishing up sandwiches, hummus, fries, and, for desert, baklava.
Drawing from the success of the original, the founders of The HalalGuys decided to open “brick and mortar” restaurants around the nation. The Chapel Street restaurant is the first in Connecticut. At least one other is in the preliminary planning stage for an undetermined location in the Stamford area.
Every year we eagerly anticipate the joy of great summer weather and dining al fresco but considering some of the complications that come with the territory (irritating insects, aggressive bees and the heat!) it comes as no surprise that the term ‘al fresco’ is borrowed from Italian and actually means "in the cool air." And what better time to dine in the cool air than during the fall season?
Here atThe Local Vaultwe have paired up with CTbites to trade tips on the best way to enjoy the rest of the crisp fall air before we all head inside for the winter. So grab your cashmere sweater and a glass of Chianti and follow along!
In the world of interior design the term “bring the outside in” is well known and well advised in order to create a beautiful and serene home.
During my first job out of college, I frequented a diner for what became a weekly Greek salad lunch ritual. That may have been over ten years ago, but it inspired a life-long love affair with the dish. So when a friend suggested trying out newly opened FRESKOS in Hamden, I jumped at the chance to try their greek salad and was happily met with a heaping bowl filled with romaine lettuce and topped with chopped cucumbers, sliced tomatoes, stuffed grape leaves, and a big block of feta. Served with warm pita, and greek dressing, I have finally found my local antidote to that Greek salad craving.
FRESKOS is a modern Greek fast casual restaurant, that leans towards light and fresh Greek dishes such as souvlaki and gyro sandwiches which are served with warm pita, red onion, tomato, tzaziki, and dill. In addition to sandwiches, FRESKOS focuses on seasonal salads and soups, such as the avgolemono soup, a traditional Greek soup with a chicken broth base filled with lemon, egg and rice. A FRESKOS original is a Greek Pita Pizza, which struck me as an apt Greek interpretation to its pizza-loving location just a stone's throw from New Haven.
The Local Vaultis an online luxury consignor of home décor and furniture offering easy access to a curated collection of high-end furnishings, bridges the gap between brick and mortar and online shopping with its personalized service, it’s like shopping with your best friend.
Eating “in-season” is a major movement in food right now, and it completely makes sense. Why would you want to eat last season’s previously-frozen produce if you can have something picked fresh from the garden instead?
The same principal applies to home décor. There’s a seasonality to it, meaning that certain styles just aren’t right for certain seasons, like wool throw blankets in the summer, for example, or linen when it’s -5 outside. The solution: Think about your home the way you think about your salad bowl (yep, we just made that comparison!). You want to fill it with what feels fresh now.
Here, a few examples to help you fill your home with life this season.
Lithos Restaurant opened in April serving an array of Greek specialties from a house made hummus to individually prepared crocks of Moussaka to a full selection of dinner entrées including fish, meats and chicken. Located at the eastern edge of Darien in the building that formerly housed Anthony's coal fired pizza, Lithos redecorated the interior to a lighter feel with blues, taupes and fixtures to inspire a Mediterrean softness. There is a long bar in the rear of the dining area, tables, booths and a large dining table that seats 10-12 to the right of the space that can be secluded by a sliding curtain. This month the restaurant commenced lunch service with a fixed price ($16 on my visit) 3-course special that includes an appetizer sampler, a choice of entrées and a dessert of yogurt, honey and fruit.
EOS, the Greek goddess of the dawn, signifies the beginning of a new day. EOS Greek Cuisine, an upscale Greek restaurant in Stamford owned by the Glekas family, recently introduced its new menu and invited CTbites (along with several other bloggers for what we nicknamed "Bloggers' Row") for a tasting of several of these items. All of the dishes are based on family recipes with slight modifications to modernize the dishes while maintaining their Greek roots.
The culinary landscape of New Canaan now includes the vibrant cuisine of the Iberian Peninsula with the opening of Picador, the second restaurant of owner Alan Basaran. Located on Elm Street in the space formerly occupied by Harvest Supper, the interior’s décor offers a warm and inviting environment as backdrop to the region’s vibrant cuisine. Copper-topped tables and a wrap-around leather-covered banquette fill the entire back and side walls with additional copper-topped tables with dark leather chairs occupying the remainder of the space. The walls are adorned with plates, mirrors and sconces; reminiscent of the region.
Gavrielides Restaurant Group, the family behind Harbor Lights, Eastside Café, and Overtons, all located in Norwalk, have added yet another egg to their already full basket of food establishments.
Recently opened “Estia”, which shows off the Gavrielides family’s Greek roots, is a welcome addition to SONO’sWashington Street. It’s official: This tiny block now proudly boasts a veritable potpourri of cuisine, and with Greek cuisine now on offer, it is fast becoming a diners paradise. Let’s hope Estia, along with its’ neighboring partners in crime can live up to the increasing demand for quality, sophisticated food, so SONO can continue to thrive.
A well-executed movie night in Fairfield County, which includes eating out before or after the flick, usually requires some skill. You have to factor in the length of the movie and the distance to the restaurant and hope that there isn’t any traffic along Post Road so you don’t miss the coming attractions or your reservation.
Good news foodies and movie lovers, I have found the antidote to that little problem right in the heart of Norwalk. I introduce to you, Pontos Taverna (cue the Greek music), serving Authentic Greek Cuisine right next to Garden Cinema. Next to Garden Cinema you ask? I know, I’ve said it before myself, “What Greek restaurant next to the cinema?”
Brian Herlihy and Gina Douvas followed their passion for cooking by opening Kouzina, a Greek/Mediterranean restaurant in New Canaan featuring the best of their family recipes. This husband and wife team were raised in households where large family meals were a regular event (Gina in Astoria, Queens and Brian in Katonah), and each developed a love for cooking at an early age. After numerous trips to Greece with Gina, Brian fell in love with the cuisine and their vision took shape. After Brian retired from the Pound Ridge Police department their dream became a reality and in June the couple opened Kouzina on Forest Street in New Canaan. Originally envisaged as a specialty food store and market that would sell olives, olive oils (from Gina’s family farm in Patras, Greece), cheeses, artisanal breads and prepared foods; the project expanded and now features a restaurant.
