The elusiveness of certain limited foods only makes me want THAT particular thing even more. That’s exactly how I felt trying to track down Anthony Kesselmark’s square pizzas, aka, the grandma pie.
How’s this for a hidden gem pizza pop-up?
You follow Tony Pizza Napolitano on Facebook. You wait for a post with a schedule and menu—it usually posts by midday on Monday. Days and times typically read something like, “Silverman’s Farm on Wednesdays, the Norfield Grange in Weston on Thursdays and Fridays, 4 – 7 p.m. for all three days.”
But that’s not written in stone. It’s wise to check the weekly posts to make sure. If pizza strikes your fancy on Silverman’s days, just show up. If you’re a Thursday or Friday pizza person, you have to direct message the Facebook account to work out and confirm a time slot. No advance orders necessary, you can do that when you arrive. Cash is preferred but Venmo is OK, too.
There it is. All laid out for you. Easy-peasy, right?
Good.
But who is this “Tony,” anyway?
The “Tony” in question is Anthony Kesselmark. He has been a Weston resident for a decade and counting, and he previously owned a few restaurants in Dutchess County, a burger joint in Poughkeepsie and a few pizzerias in that area, one of which was Pizza & Stuff in Beacon.
In an unusual but convenient industrial park in Groton, just near the Groton Airport, Mystic Cheese Co. is opening a new location this month to serve homemade and artisanal cheeses to the after-work crowd and cheese connoisseurs alike. Upon stepping into the front doors at the new site of Mystic Cheese, visitors are welcomed into a cozy tasting room in which they can perch on barstool seating that offers glimpses into the impressively sized cheese maturation room.
The feeling that the owners, Brian Civitello and Jason Sobocinksi (former owner of the beloved Caseus Cheese), have tried to create with their events and cut to order cheese is relaxed, fun, and unpretentious. Mystic Cheese has definitely accomplished this with their communal tables, friendliness, and awesome narwhal logo. By doing this, their overall aim is to attract people to the world of artisanal cheeses by offering cheeses at multiple price points, cheese-centric food, and educational classes.
Dare I say they have some of the best freshly made pasta in the state? Yes! I’ll tell anyone who asks — Paul’s Pasta serves my favorite pasta dishes in Connecticut. This family-owned pasta shop is nearly as old as I am, and I have two decades of experience dining at Paul’s Pasta to share with you in this review.
If the tell-tale sign of a great restaurant is a crowded establishment with smiling customers eating with gusto, then Paul’s Pasta is definitely one of the best in the state. When coming during the height of mealtimes, Paul’s Pasta always has a waiting list, but this shouldn’t dissuade visitors — turnaround times are generally not substantial and the wait is always worth it. Reservations are not accepted.
Hope Simmons & Elizabeth Georgian
Inspired by a recent inquiry from a local chef, we’ve rounded up some of our favorite places to take a flavorful break on the way to or from Connecticut’s casinos. No need to gamble on where to stop for a bite; the southern shoreline towns along I-95 dish up some amazing food—from banh mi to seafood, donuts, Greek specialties and more.
You’ve heard us say it before, but the recommendation bears repeating: look no further than Takumi Sushi, Ramen & Lounge for the finest sushi and ramen around!
Red Bee Apiary will be toasting to this year’s honey harvest with their final Talk, Tour and Tasting of the beekeeping season on Sunday, September 8th, 1-3PM. Jeff Marron of Saugatuck Grain & Grape joins the festivities year with special honey-inspired cocktails and liqueurs for the tasting menu. Marina Marchese will lead a private tour of her Red Bee apiary and gardens and demonstrate the honey harvest process. Guests will then be seated at farmhouse tables in the apiary for a tasting flight of seven single-origin honeys and perfect pairings using locally-sourced cheeses and breads and fresh herbs from Red Bee’s garden.
Read more and check out the menu on Fairfield Green Food Guide.
It's a fine time to eat out in Westport & Weston as Westport & Weston Restaurant Week returns September 30th through October 5th. Prix fixed menus include 3 courses for either lunch or dinner. In addition, the Westport Arts Center is sponsoring a “Dinner Doodle” Contest, encouraging diners to doodle on napkins provided by the restaurants. They will be entered into the doodle contest and featured at the Dinner Doodle Party on October 17th!
Participating restaurants include:
Arezzo Ristorante , Bistro 88 , Blue Lemon, Bobby Q’s , DaPietro’s , Dressing Room , Matsu Sushi , Oaxaca Kitchen , Pane e Bene , River House Tavern , Rizzuto’s , Tabouli Grill, Tarantino’s , Tarry Lodge, Tavern on Main , Terrain Garden Cafe , Villa del Sol
Westport & Weston Restaurant Week returns for 2012, offering consumers great deals and the opportunity to experience some new restaurants, as well as re-visit some of their favorites. Sunday, March 25 thru Friday March 30, 2012, participating restaurants will offer a special prix fixe lunch and dinner menu throughout the entire week.
Participating restaurants include:
Acqua Restaurant, Blue Lemon, Bobby Q’s, Coromandel, DaPietro’s, Matsu Sushi, Oaxaca Kitchen, Rizzuto’s, Splash, Tabouli Grill, Tarantino’s, Tarry Lodge, Tavern on Main, River House Tavern, and “V” Restaurant & Wine Bar.
On May 29th, Beekeeper and Honey Sommelier, Marina Marchese of Red Bee Apiary will be leading a "Honey Tasting" at her apiary in Weston. Guests will learn how honeybees make this liquid gold we call honey, how location and nectar source determines a honeys color and flavor and how honey is harvested and extracted from the hive.
Red Bee honey tastings are formal, white linen events where guest are treated to a tour of Red Bee Apiary, a honeybee talk then gather at farmhouse style tables to taste and evaluate artisanal honeys. Participants will be encouraged to engage their curiosity through discussions while learning about the many types and styles of unique nectar sources. Each menu is a carefully orchestrated "Tasting Flight" of seven single-origin local honeys
Twice a year, I schlep into New York for “Restaurant Week” to experience some of the city’s finest eateries for a fraction of regular prices, like my unforgettable, three-course feast at Pera Mediterranean Brasserie, voted a “Top 5 Newcomer by Zagat” at January’s NYC Restaurant Week.
When I learned that Restaurant Week is finally making its way up to Westport, home to over 35 eateries, I began lining up my dining partners—and you should, too.
The First Annual Westport-Weston Restaurant Week will take place from February 28-March 6, and we at CTbites plan to make the most of it. As of this printing, some 20 Westport restaurants, with a range of cuisines and price points, have signed on. The list represents a cross-section of local venues, both casual and high-end, from the down-and-dirty Black Duck and the down-home Bobby Q’s to the organic dynamo, The Dressing Room, to the perennially popular Tarantino’s and DaPietro’s, to newcomers including Manolo and Rizzuto’s.
“Restaurant Week is a great opportunity to try out a restaurant that may be out of your budget
