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Elm in New Canaan: Phase 2.0 Features Renovations and Remixed Menu

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Andrew Dominick

Chefs that have a bustling restaurant never take a full month off. For Luke Venner, “vacation” wasn’t pina coladas in the Caribbean, nor was it one of his fishing or hunting excursions. Instead, he was mostly in New Canaan, at Elm, remixing popular dishes, creating new ones, and reimagining and renovating the entire dining room. Don’t freak out. Your beloved Double-Double was unharmed in the process. But the dining room? Transformed. And it’s something that Venner—who’s in his 10th season as Elm’s executive chef and co-owner—has been meaning to tackle for quite a while. Talk to him about it and you can tell he’s feeling refreshed about all of it.

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The Playhouse New Canaan Opens The Pub From Elm's Chef Luke Venner

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Andrew Dominick

Twizzlers, Peanut M&Ms, butter drenched popcorn, a bucket sized Coke. Come on! We’re all guilty of indulgences when we go to see the latest blockbuster movie. I’m a Reese’s guy (or addict rather) myself. But moviegoers in and around New Canaan have an upgrade when it comes to theater fare. And no, we’re not talking about a certain chain that likely just heats up something from a package. The Playhouse in New Canaan, along with movie houses in South Orange, New Jersey and Cañon City, Colorado, with another in Bradley Beach, NJ on the way, are part of a renovation project by movie producer Luke Parker Bowles, the CEO of Cinema Lab Theaters.

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Blackbird Opens in New Canaan; Gotta Get Over There

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Jeff "jfood" Schlesinger

It’s been a while since a new restaurant opened in New Canaan, so I was very excited when I heard that the much-anticipated Blackbird opened a few doors down from its sister restaurant Solé. After the first visit, the food was so spectacular, that I was quick to visit a second time a week late. Spoiler alert - It is already serving some of the best and most creative dishes in Fairfield County.

 Blackbird is the newly opened addition of the Z Hospitality Group, which operates numerous, well-established restaurants in the area including Solé, Mediterraneo, Terra and East End. The narrow and long space is akin to the Solé layout, with tables in the front and a long bar and tables once you reach the mid-point. Unlike Solé, the kitchen is not open to full view, but is located behind doors in the rear. The front area serves guests on traditional tables while high-tops are stationed along the left wall in the rear half, which it shares with the long bar on the right. I was initially concerned about the potential for difficulty in hearing (a la Solé) but I was pleasantly surprised that the ambient noise in the front was friendly and the high-tops across from the bar were even better.

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Chef Prasad in New Canaan's Chef Collab Events: How It Started + Where It's Going

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Andrew Dominick

Between courses at one of his collaboration special events, Prasad Chirnomula spoke to his full dining room about creating a bond with his fellow Connecticut chefs.

“We’ve been doing this for almost a year now, bringing chefs together,” he says. “The whole point of doing this, is we, as chefs, work our asses off. We’re always back in the kitchen on Saturday nights, Sunday nights, holidays, and everything else. I’ve done my share of work, so I said to myself that I’m gonna enjoy what I did for so many years of my life. I want to create a legacy and a bond with people I recognize and know of. Even if I don’t know someone, I’ll pick up the phone, call them, and say, ‘Hey, buddy! How are you doing? Do you wanna cook together?’ This is the hardest industry to work in and food brings people together.”

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Dante's Pizza in New Canaan: Finally Entering the Inferno

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Andrew Dominick

On several occasions, chef Tim LaBant has suggested we check out Dante’s Pizza in New Canaan.

“Have you been to Dante’s?”

“Have you been to Dante’s yet?”

“You gotta try Dante’s. I’d be curious to see what you think.”

Before he mentioned it to me a year ago, I hadn’t even heard of Dante’s. I live pretty close to New Canaan, and what’s worse is I frequently visit my favorites there, namely the South Ends, Elm, Locali, and I’ve eaten an obscene amount of Joe’s Pizza.

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Guide To Great Coffee in Connecticut: Happy National Coffee Day 2022!

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April Guilbault

September 29th is National Coffee Day. If this listing was a coffee cup it would be a mega-super-duper-de-booper-trente. To make the (brewing) process easier for you to discover fabulous-and sometimes hidden- java joints to caffeinate or simply enjoy the velvety and multi-faced notes of a fine cup of’ Joe, we have divided this list by county. Enjoy the thrill of a new favorite spot or re-visit an old favorite.The slow pour has already begun as you read this…

Enjoy our guide to the best places to get coffee in the state of Connecticut.

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Q&A with Chef Luke Venner of Elm Restaurant, Celebrating 10 Years

Features Interview Q & A New Canaan Chef Talk

Stephanie Webster

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.

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Grace Farms New Canaan Launches 100% Fair Trade Organic Tea, Coffee & Cookie Line

Features Tea And Coffee New Canaan Lunch Gift Guide

Jessica Ryan

When was the last time you visited Grace Farms? The stunning 80-acre space in New Canaan, Connecticut that supports initiatives in the areas of nature, arts, justice, community, and faith, and encourages participation locally and globally is a treasure to visit. Pritzker Prize-winning River building, is the focal point, having become an integral part of the landscape. Designed to resemble a rambling river, five transparent glass-enclosed buildings that each live beneath one flowing roof. Here you will find The Sanctuary, a 700-seat amphitheater; the library, a staffed library with resources related Grace Farms Foundation's initiatives; the Commons, a community gathering space with 18-foot-long tables; the Pavilion; a welcome reception and conversation space with tea service; and the Court, an incredible underground recreational space used by local children and schools. Wander around the 80 acres of open meadows, woods, wetlands, and ponds and soak up all the breathtaking scenery.

In 2021 Grace Farms Foods was launched by Grace Farm’s Founder Sharon Prince along with Adam Thatcher to share with the world and invite everyone to be part of their mission by offering our signature cookies, coffee, and tea.

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jjStacks: Burgers, Fries, Shakes, Local Beer, + Mini Golf in Brookfield

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Andrew Dominick

Joe Attonito has his second act as a restaurant owner. In fact, he’s officially over a year into his next phase at jjStacks, where double cheeseburgers, hulking hot dogs, fresh cut fries, shakes, and other sandwiches are the focus.

If Attonito sounds familiar, you’re not imagining it. He owned the sports bar, Tiger’s Den, just off Ridgefield’s Main Street for 3 ½ years. “I was looking to get out of the industry,” Attonito says. “While attempting to transition out, I went to work for Jeff Taibe at Taproot, then I got into food sales at PFG (Performance Food Group). I wanted to get back in, so I started looking into getting a food truck.”

Attonito found a truck with the right price tag attached to it but his business partner at the time didn’t want the venture to be mobile. “I didn’t want to do a brick-and-mortar because I know what it takes; you gotta be there every day,” he says. “My partner told me to go look at the old Campy’s Cookout on Federal Road and to let him know what I thought. I saw the place, the property, the deck, the mini golf, and said to myself ‘Oh, man. This is perfect.’ I called the landlord hoping the rent would be too much and it’ll be crazy, and easy to say no. He was so friendly, accommodating, and the price was right.”

And just like that, from sports bar to a few stops in between, Attonito was back operating a sort of sportsy location, if you consider mini golf a sport.

jjStacks officially opened on August 23, 2020, a scary time to open a spot smack dab in a pandemic, according to Attonito, but he knew he had lots of outdoor seating on the side deck if people felt uncomfortable dining in.

The vibe at Stacks, though, is anything but uncomfortable. It’s a family friendly roadside joint with double stack burgers as its star and plenty of guilty pleasure grub.

Past patrons of Tiger’s Den will recognize his crispy, meaty chicken wings with a plethora of classic and creative sauces to choose from, and occasionally you’ll come across a Den special like mac & cheese, but with a jjStacks spin on it, like “Big Stack Mac” with chopped ground beef, bacon, and burger sauce.

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Guide to Connecticut Lobster, Clambakes and Seafood Shacks: 2021 Edition

Restaurant Features Best of CT Seafood seafood boil Lobster Lobster Roll Lobster Bake Clambake Dining Guide homepage Homepage

April Guilbault

It is doubtful that, when mentioning summer eats, lobster anything wouldn’t be in the Top 3 list of foods that folks love, drive miles for, yearn for during the winter months and spiritedly debate (hot? cold? with mayo? just butter?). Well, summer is here, time to strap on that bib, lick those buttery fingers and well, get crackin’. From piled-high lobster rolls and creamy bisques, to hot fried clams and fluffy fritters, seafood rules the roost when temps rise and those ocean breezes soothe the soul. Whether you are searching for a lunch by the water or hosting a party for friends (weee! finally!), these venues will add some buttery fun to your summer days. Bon appetit! Here, let me tie that bib for you….

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Dave’s Gourmet Paletas: Artisan Ice Pops Opens in Fairfield

Restaurant Openings Fairfield Ices Ice Pops Dessert Kids Kid Friendly Popsicles homepage

CTbites Team

Craving something sweet but not in the mood for the full indulgence of ice cream? Do you want something that tastes just as good without as much guilt? Have no fear, Dave’s Gourmet Paletas has just opened in downtown Fairfield serving up 20 flavors of homemade paletas…made fresh daily. These pops are far cry fro from the average popsicle as paletas are made entirely from whole ingredients, delicious things…like fresh fruit and nut butters. Dave’s Paletas also feature gluten free, dairy free and vegan options with a menu ranging from classic flavors like strawberry and banana to more unique ones like matcha and mango chamoy. Paletas are a traditional Mexican frozen treat and owner and CEO Dave Rock says,

“We wanted to offer standard flavors, traditional ones that everybody likes, but we also wanted to sprinkle in some of the more uniquely Mexican options like a mango chamoy.”

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Afternoon Tea Service Arrives at Elm in New Canaan

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Andrew Dominick

If we lived in 1840’s England, most of us in middle class and below wouldn’t be allowed to have afternoon tea. Now that we’re past the 19th Century—and living in America in the joyous years of 2020 and 2021—tea, tiny sandwiches, and snackable sweets before dinner is for all to enjoy, regardless of status.

Afternoon tea in present day Connecticut can be found, though places that offer it are few and far between, but there’s a new one going down on Fridays by Luke Venner at Elm in New Canaan.

Venner told us that the idea for tea and bites came about when he was reminiscing with colleagues about their days in Manhattan and wanting to offer a New York City experience for locals. “It’s good for a neighborhood place like Elm because people aren’t going into the city as much as they used to,” he says. “But city people are coming here, so why not try to recreate that?”

What Elm is doing is all kinda classic of a tea service but with Elm’s twist on it.

Expect to see mini cucumber sandwiches…but with caviar. A ham and cheese sammy follows the fancy trend as it’s topped with a sliver of black truffle. And there’s a foie gras macaron. You get the idea.

Venner mentioned that he drew inspiration from Gabriel Kreuther’s tea program at the Baccarat Hotel.

“He was the former chef at The Modern and that (afternoon tea at the Baccarat) was one of the best I’ve had,” he says. “Offering this has become such a fun, creative outlet for me.”

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Nick Martschenko Opens Mexican-Inspired SE The Back End in New Canaan

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Andrew Dominick

Nick Martschenko is every so closer to his monopoly on New Canaan’s restaurant scene. Even if that’s not the goal, he’s inching towards it with what’s now a downtown dining trifecta.

His latest venture, The Back End, is different. You can’t compare it to his flagship fine dining South End. And it’s not reminiscent of the laid-back but chatty speakeasy-meets-pub atmosphere of SE Uncorked, that stars “snacks + taps” (and cocktails and one damn fine burger).

“I wanted it (The Back End) to have Miami vibes, at least I want it to have that feel,” Martschenko says. “I envision it with the bar windows wide open, a super casual setting with lots of colors, lots of pink. Ruth (Stiefel) helped a lot with the design.”

The Back End is Mexican. Well, sort of. A more accurate description is Mexican inspired with a fine dining twist, and a little fast casual tossed into the mix.

“It’s elevated Mexican food,” Martschenko says. “I’m not gonna say we’re traditional, but we bear the traditional values of what we do. It’s different. I don’t know how to do it any other way.”

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Plum Plums Cheese Opening in New Canaan

Features Restaurant Openings New Canaan Cheese Cheese Shop Specialty Market

CTbites Team

Attn: Cheese lovers. This just in from New Canaan Advertiser…

Elixirs for mocktails, a choice of 65 cheeses and coffee sourced from women farmers in Kenya will all be coming to New Canaan next month.

Plum Plums Cheese is moving with its gourmet goodies from its Pound Ridge, N.Y., location to 149 Cherry St. in New Canaan on April 1.

The 7-year-old enterprise, owned by spouses Gayle Martin and Michael Riahi, will be expanding its offerings with butchered meats in addition to the charcuterie, soups and sandwich options. The new location is 1,100 square feet, compared to the 700-square-foot space in New York.

“We know the back story of every item we sell. If cheese, meat, bar of chocolate or jar of jam,” Martin said. “Our primary focus of cheese.”

Read the full article on New Canaan Advertiser.

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Rosie New Canaan: 16 Years of Uber Delicious Global Comfort Food

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Stephanie Webster

Walking in to meet the legendary “Rosie” of Rosie New Canaan, I had full clarity within 30 seconds as to what has made this uber delicious global comfort food spot so beloved for 16 years. Sure, it’s the 2 pound blueberry muffins that could make a grown man weep, and the love that goes into the 6 hour stewed black beans in Rosie’s hueveos rancheros, but truly it is Rosie Bonura herself that makes this place feel like home (but with far better fare than you’d find in your own kitchen). She herself is the perfect recipe of creative energy, passion, and love for her community. This New Canaan fixture, whom I came to realize, after sitting streetside with her, knows everyone in the town by name, came racing out of the kitchen to greet me (we’d never met in person), virtually hugged me, (cuz’ Covid), and said “I need to get a batch of cookies out of the oven, I’ll be right back.”

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Locally Made Canned Cocktails We've Been Lovin' in Summer 2020

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Kristin L. Wolfe

Not gonna lie. I’m sucked in by looks. What’s on the inside counts, sure, but when I see a sharp, sexy...wait a minute. I’m talking about my drinks. What were you thinking?

Ok, weird intro aside, there seems to be an endless list of new canned drinks out there and room for even more. And, although nothing these days seems to be “normal” we are trying to enjoy ourselves however we can; and to me, sun, water, and delicious cold drinks, certainly helps that effort. So, while some of your pandemic hobbies might have revolved around expanding your mind or being creative with activities like puzzles, knitting, or cooking grannies old recipes, mine sorta kinda included drinking on the beach; and drinking delicious, creatively designed canned beverages, in particular. I started out with the popular seltzers like White Claw, Stoli’s yada yada, then moved to a few hard ciders from the 1911 suite (from Beak & Skiff Apple Orchards), like the Rosé in a tall, gorgeous soft pink can; then my fam and I fell in love with punch of the Watermelon Mint with graphics as a bold as the taste.

But then my new “hobby” got a little more interesting, uh...well, bolder, with stronger boozish. Here are a couple of brands created in our lovely state, then a few others you just have to try, especially since there’s still at least six weeks left of sunshine. However, I gather these will still be enjoyed well beyond the end of summer.

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Elm Restaurant in New Canaan: Exploring Chef Luke Venner's Excellent Seasonal American Menu

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Andrew Dominick

Before Luke Venner debuted as Elm’s executive chef and partner, the New Canaan restaurant already had a following amongst townies, and there’s more than a good chance you heard Elm get name dropped as one of Fairfield County’s overall best. Five years later, it’s safe to say that Venner isn’t only hitting his stride, but he’s also having fun developing Elm’s dishes from what they once were. Once thought of as being, dare I say, “fancy,” Elm, under Venner, is approachable.

The “seasonal New American” theme still exists, and it’s still a tough table to snag on a peak dine out day. The differences at Elm are now presented in the form of comfort. Sure, there are menu holdovers like tuna (or steak) tartare but if you’ve taken a half decade break from eating here, you won’t recognize it for what it once was.

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