Rowayton’s Arden’s is continuing their “After Hours” dinner series for the third summer in a row, and we were lucky enough to sit down with owner Jill Lukeman to get a first look at what’s to come.
For those who aren’t familiar, Arden’s is a neighborhood cafe located in the heart of Rowayton. Its coastal decor and delicious fare makes it the perfect spot to enjoy a delicious breakfast, lunch, or cup of joe. Since opening in 2022, the team has hosted monthly dinners to expand beyond their daytime offerings.
“We have always been passionate about entertaining our friends and hosting dinner parties at home. When we opened Arden's, we thought why not bring this same spirit to our cafe and offer something that feels like dinner at a friend's house (without the headache of planning and the clean-up!). We are also passionate about music so we incorporated a music element to make the evenings even more unique and intimate,” Lukeman shared with us.
What if I told you that there’s a French restaurant in Connecticut that’s exceptional but you likely haven’t heard of it? You won’t find it in Litchfield, Hartford or Fairfield Counties. You will find it in a coastal town in New Haven County. It’s not the Union League Café in New Haven nor is it Bar Bouchée in Madison. The two restaurants have something in common though, and that is Chef Christophe Santos who opened ÔToulouse with his wife Rachelle in Branford last October.
Chef Christophe grew up in a family where food was the essence of life and many of his fondest memories came from family gatherings surrounded by food and love. By the tender age of 16 he had already started cooking at various local restaurants near his hometown of Villemur sur Tarn which is near Toulouse. Chef then headed off to work with celebrated Michelin-starred chefs including Jacques Chibois, Alain Ducasse and Johan Leclerre so that he could perfect his culinary skills.
Pumpkin, pumpkin everywhere. Isn’t autumn divine?! And how crazy that we all get so excited about, well, a gourd. Life is funny but it’s that time of year to embrace the crazy and roll with the pumpkins. From fancy-schmancy drinks to sumptuous desserts, handmade raviolis, cakes and sweets, pumpkin has hit everything that stands still. Get on the haywagon, it’s a good one!
Here are 30+ spots to savor pumpkin season in EVERY WAY possible.
The thing about most food trucks in our area is that they’re seasonal. Once the weather gets frosty, they hibernate until the flowers begin to bloom again. But still, it’s better to have found quality eats late in the season than not at all.
I first heard about The Last Taco Stand (and we LOVE the name) in a couple of Norwalk local Facebook groups, then when I posted a quick Instagram story that I was planning to check them and their picturesque tacos out, that’s when my friend, Dominique said it was a good idea. Dom’s one of the folks I trust when it comes to food and drink, so when she told me that Neil, The Last Taco Stand’s owner, is “the best” and to make sure I get the sweet potato taco and “any of his hot sauces,” I knew I had to follow her instructions.
It’s Nantucket meets the Mediterranean. Arden’s, Rowayton’s newest eatery, is a community cafe offering up simple seasonal fare that’s as beautiful as it is delicious.
Inside the beachy décor is minimalist with hints of flea-market vintage finds. You’ll find antiquated oyster tins, vases filled with vibrant fresh flowers, beechwood furniture, a curated marketplace with specialty gourmet food items, locally fabricated linens alongside local honey, assorted spices, hot chili oil in beautiful glass jars, ceramics and other wonderful finds. Wonderful, whimsical floppy rattan shades resembling oversized straw hats hang from light fixtures overhead. Arden’s welcomes you in immediately with a warm embrace that doesn’t want to let you go.
Stay a while and linger over a simple menu of salads, sandwiches and toasts. While the concept is simple the recipes are elevated using ingredients from several local purveyors including Wilton’s Millstone Farm and Darien-based Flour Water Salt Bread, Nit Noi Provisions and Ilse coffee. Ingredients matter at this health-forward café. At the helm of the kitchen is Moises Aguilar formerly with Southend Backend. Here he is tasked with delivering the ultimate flavor profile from the simplest of ingredients which he has clearly mastered.
If you’ve been by Brown’s Marina lately to cast your line in the water or to take a sunset stroll, you may have noticed a super-sized food truck parked just to the left and construction on what’s soon to be a retail store.
These upgrades are courtesy of the Bloom Family, a name synonymous with oysters, specifically Copps Island Oysters. According to food consultant Matt Storch—who you should know from his acclaimed Match Restaurant in South Norwalk—the Blooms purchased Brown’s Marina a few years ago from its original owners. “They spruced it up and made it a working oyster and clam dock and are in the process of turning the building into a Copps Island retail store (similar to the one in Norwalk),” he says. “They wanted to activate the beautiful space on the water because there could be more waterside dining here with exceptional, but simple food.”
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.
Last week I had the privilege of attending a truly wonderful and informative dinner at Wakeman Town Farm on the importance of sustainable seafood. We first heard from Norm Bloom of Copp’s Island Oysters, followed by Kevin Conroy, owner of The Restaurant at Rowayton Seafood and the Rowayton Seafood Fish Market. He was joined by Chef Charles Hoffman the restaurant’s executive chef who prepared a most memorable meal.
The Blooms have been in the oyster business since the 1940s and currently operate one of the last standing traditional oyster farms in the United States. Norm Bloom and Son is a fourth generation family-owned farm that prides itself on high quality, consistent and sustainable products. They have a fleet of 15 boats and their dedicated crew harvests oysters and clams year round from the deep, cold, and nutrient-rich waters along the coast of Connecticut.
Three cheers for watermelon! This sweet, crunchy fruit reaches its peak in the summer—making it perfect for a picnic or BBQ—it’s colorful, refreshing & packed with vitamin C! It can be used in a variety of dishes (or simply sliced on a platter)! The gang at Marcia Selden Catering shares three watermelon recipes that will dazzle and can easily be made ahead. Pro tip: Tap on the shell of a seedless watermelon when shopping-if you hear a hollow sound it’s ripe and ready to eat! Enjoy these delicious recipes for: Watermelon Panzanella Salad, Tomato, Grilled Corn, Avocado & Watermelon Salad & Thai Watermelon Ceviche.
LobsterCraft opened its first storefront location today at the entrance to Rowayton on Tokeneke Road, serving the same menu that many of our readers enjoy from its trucks.
When the River Cat shuttered its doors in March, after 12 years on Rowayton’s main drag, the closure of the beloved neighborhood restaurant and bar left a gaping hole in Rowayton’s dining and social scene.
So when I returned to check out the recently launched SAILS, a new American bistro with a spiffed up nautical vibe, I wasn’t surprised that the highly polished teak bar was three-deep with old-timers and new fans, making themselves right at home in a familiar, yet completely transformed haunt.
