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10 "Must Drink" Cold Weather Cocktails in Lower Fairfield County CT

Restaurant Cocktails Recipe Bar Best of CT

Andrew Dominick

It’s been a warm autumn, and while we’ll all hope the same for the upcoming winter season, we know it just won’t last. Chilly temperatures are inevitable and let’s face it, your puffy coat, skully, and gloves may not cut it. You need something else to warm up your soul, something that will always be there for you at various bars in lower Fairfield County…Cocktails. 

I recently visited my favorite bars around the county to seek out the best seasonal cocktails. While this is MY list, I did try my best to switch up the flavor profiles and the spirits used, otherwise they’d be all bourbon and whiskey based, or it would be a list of Old Fashioneds and Sazeracs. There are some clear liquors involved, as well as warm beverages and seasonal flavors such as apple, cinnamon, clove, and even carrot. 

I tried my best to include every city or town up 95 from Greenwich to Westport, but that wasn’t the end result. I wanted to go further north but this “research” would’ve stretched into another season. I found that Norwalk and Westport had the most seasonal stuff going on when it comes to booze, so don’t be offended if your favorite bar in your neighborhood didn’t make it. It doesn’t mean I didn’t like it, I just simply met my quota for this list, and my liver told me to “just stop already.” 

Hopefully this helps with your drinking adventures, and hopefully you have some cold weather cocktail suggestions at your most frequented haunts, because we’re all always looking to warm our souls with good libations.  


Our Favorite Jewish Holiday Recipes: Brisket, Veggies, An Apple Tart & Honey Cake

Restaurant Recipe

Liz Rueven

Photo: Tami WeiserJust as the evening temps begin to cool and farmers’ markets are bursting with bright mounds of apples and pears, Jewish cooks shift their focus to preparing meals for Rosh HaShanah, the New Year celebrations. This year, the holiday begins at sunset on October 2 and ends on the eve of October 4. 

There are plenty of symbolic ingredients associated with the holiday, making menu planning a fun and meaningful challenge. Seasonal ingredients (apples, pears, squashes, potatoes, zucchini) reign supreme. Flavors traditionally lean towards sweet, referencing hopes for a joyful and healthy year ahead. Symbols of plenty, like lentils, beans and pomegranates, are also included and refer to fertility and wishes for an abundance of all positive things.

Here are some recipe suggestions to get you in gear for Jewish holiday cooking.


109 Cheese & Wine's Perfect Grilled Cheese Recipe c/o Fairfield County Chef's Table

Features Restaurant Cheese Ridgefield Recipe

Amy Kundrat and Stephanie Webster

In our second week featuring recipes from Fairfield County Chef's Table, we looked no further than Ridgefield to feature 109 Cheese & Wine's excellent grilled cheese sandwich with wild mushrooms. In addition to trying your hand at the recipe below, the shop also makes made-to-order grilled cheese sandwiches in their shop. 109 Cheese & Wine will be hosting a free event with Bernard's Restaurant and Southwest Café at 11 am on May 31 in their upstairs classroom, complete with food from all three restaurants, bubbly and beverages, as well as copies of Fairfield County Chef's Table. Stop by for a snack, and have the chefs and author sign your book!

109 Cheese & Wine
109 Danbury Road, Ridgefield, CT 06877 | (203) 438-5757 | 109cheeseandwine.com
Owners: Monica and Todd Brown

Wild Mushroom Grilled Cheese Sandwich


Cocktail Contest: Win Dinner for 2 @ Baró in Fairfield

Restaurant Cocktails Recipe

CTbites Team

WIN a FREE Dinner for two @ Baró New World Cantina in Fairfield. Here's how...

It's time for another cocktail throw down! Baró  New World Cantina in Fairfield has decided to trust the fate of their new specialty cocktail to the naming skills of our CTbites readers.  If your cocktail name is selected, you will win a FREE DINNER FOR TWO at Baró in Fairfield (cocktails included). 

Here are the ingredients for the cocktail in need of a name:

1.75 ounce Flor de Cana 7-Yr
1 ounce simple syrup
.75 lime juice
.5 grapefruit juice

Swizzle with crushed ice, top with two dash angostura bitters and Pina leaf.

Post your submission below (include email). We welcome input from readers. If you see a name you like...post your vote!

May the best namer win!! Good luck.

The winner will be announced on March 10th


Blue Lemon Restaurant @ Westport Farmers' Market

Features Restaurant Farmers Market Recipe

Liz Rueven

The Westport Farmers Market is the place to be on Thursday September 1st as clean up from the not so friendly Hurricane Irene continues all over town.  Come out to replenish your pantry and  fresh produce supply while helping out area farmers and producers.

Bryan Malcarney, chef/owner of Blue Lemon in Westport, will be the guest chef this week.  He has been in the same spot in Sconset Square for over eight years and has quite the following.  His presentation at the market  will include two seasonal favorites as he offers CUCUMBER DILL GAZPACHO (recipe below) and GOLDEN BEET GAZPACHO for tasting.


What's Happening Sweet Tot?

Restaurant Delicious Dives Recipe Comfort Food Kid Friendly

Amy Kundrat

Photo: Via Flickr user cassaendra

No, I'm not cat-calling you, but these fried pillows of sweet potato certainly called to me on a recent trip to Burgers, Shakes & Fries. A nice respite from the french fry with an unfortunate name that when used, makes one feel as if they are bleeding brain cells, the sweet potato tot boasts a shape that maximizes its fried surface area with an interior brimming with sweet potato goodness. 


Simple Beef & Kidney Bean Chili: The Parsley Thief

Restaurant Recipe Comfort Food

katie vitucci

I have been searching for a really simple & delicious crockpot chili recipe for a long time now. Not something exotic, or gourmet. Just super basic.

This is the recipe I was looking for. And, with Super Bowl Sunday around the corner, I figured now would be a good time to post it. You can play with the spices as much as you'd like. I kept them pretty low key, as I was serving this to the whole family & I wanted everyone to enjoy it.

If you don't have a slow-cooker, you can cook the chili in a stockpot over low heat for 2 hours. It will keep in the fridge for up to 5 days {it tastes even better after sitting a day, or more}. It can also be frozen for up to a month.


Behind the Scenes @ Napa & Co: Iron Chef Mushrooms

Restaurant Stamford Recipe Farm Fresh

Jeff "jfood" Schlesinger

Napa & Company in Stamford, one of the elite restaurants in Connecticut, was founded several years ago and immediately created a frenzy of activity along Summer Street. Proprietors, Mary Schaeffer and Charles Morgan, have been fixtures within the high-end Stamford restaurant scene for many years and have raised the culinary bar in Fairfield County. They are known for their menu's dedicated farm-to-table approach with a focus on locally sourced seasonal ingredients, and an outstanding wine list. 

The kitchen is presided over by the very talented  Executive Chef Arik Bensimon, whose youth belies his extensive experience.  Raised in a restaurant family, he began cooking at the age of 14. After graduating from the CIA he worked at top NYC dining establishments including Le Cirque and Picholine. Chef Arik's unique ability to stay calm and focused sets the tone for this uncharacteristically non-frenetic commercial kitchen, and allows his efficient and friendly kitchen staff to produce an incredible array of inspired creations. 

In thinking how to best present the well established Napa & Company to the CTbites community, we asked if we could combine an “Iron Chef” single ingredient concept with a trip behind the scenes to watch Chef Arik in action. Chef Arik was quick to accept our challenge (which included my assisting in the kitchen). And now, Napa & Company meets Iron Chef…MUSHROOMS!!!