It was about time this ridiculous, limited (but slowly working on more) series returned to bring you more of the weird, bizarre, and funny tales in the restaurant industry.
And while edition number one was a hodgepodge of stories from chefs that you know in the general area, this version has a focus…
PIZZERIAS!
This one’s got a few longer stories that I promise are worth reading, a Wu Tang sighting, one video of a chef busting his ass, and plenty of weird customer orders.
And if you’re wondering what volume three might look like, we’re hitting up bartenders because we know there’s plenty of tea there.
After he gave the closed-to-the-public dining room a warm welcome on a summer Saturday in August, Damon Sawyer told diners that they were about to experience something rare.
“To my knowledge, this has never been done in Bridgeport before.”
I’ll be the first to admit that since Rosina’s opened, it has become my toxic trait. And I mean that in the best way possible. I’ve eaten there for dinner, I’ve attended several happy hours and one industry night, and I’ve celebrated a birthday there.
Full transparency, Jared Falco, Rosina’s co-owner and executive chef, is a good friend of mine. I’d like to say I go so often to visit him, and that is partially true, but Jared, I’m sorry, it’s for the pasta. Still love you, bro!
In June 2022, Wilton resident Ben Pote opened Wildacre Rotisserie, a new fast casual concept whose signature is an expertly roasted heirloom chicken and an overall menu that’s all about freshness and quality.
This “Cali-style” chicken joint isn’t only bird-focused, though, as it’s got plenty in terms of vegetarian options—including a whole roasted za’atar seasoned cauliflower.
How many times have you heard bizarre restaurant requests? How about ridiculous customer orders? What about those tales that are strictly between BOH and FOH staff?
I’m sure you’ve even overheard whispers as a customer or you have firsthand experience in the hospitality industry and you know about all the “crazy” that goes on, but either way, there are some doozies out there!
“Lemme get a bacon cheeseburger, minus the beef and the cheese, with lettuce, tomato, and mayo?”
I initially held off on sharing my tasting notes for Fortina's epically unique "underground" dinner last week, as it felt like a tease to share an eating adventure that could not be experienced by our readers. Well, all that has changed. The private dinners that began as a way for the Fortina culinary team to stretch their legs, experiment with flavors and dishes, and ultimately serve to inform new menu items, can now be booked by YOU. Here is a little inside scoop on last week's carefully orchestrated 8 person dinner/performance, complete with 10 courses, alcoholic icees, an opera singer, a comedian, escargot served on a VCR, and heck of a lot of fun.
Dig Inn, a highly successful natural restaurant with 13 locations in Manhattan and one in Boston is opening its first suburban venture on January 12th at 112 S. Ridge Street at the Rye Ridge Plaza. Dig Inn mindfully sources ingredients to deliver wholesome meals at a reasonable price, democratizing good, food. Along with the company's signature menu with farm fresh options for breakfast, lunch, and dinner, this location will include new and unique features specifically created for Westchester County.
The Rye location will feature family packages, long tables for communal noshing, private nooks for working and reading, and cooking classes with our head chefs. In addition, it will offer an intimate 10-seat chef’s counter, serving vegetable-forward entrees, including mushroom tartare on flax crackers, and black lentils, grilled chicories, and butternut squash conserva…perfect for date night.
