The journey to Dough & Co. Cafe & Bakeshop and Georgetown has been an adventurous one. After taking a brief break to welcome her son into the world, Christina heard that a Baking Company in Rowayton, CT was looking for a pastry chef. To date, her background had been focused specifically in savory, however she knew that with her passion and creativity, she could translate her skills to pastry and she said YES YES YES to the job! She tapped into the foundational courses she had taken, the internet, books, and Food Network shows to learn how to make pastries like french macaroons and fancy chocolates. The Baking Company in Rowayton started out as a baked goods and healthy salads eatery and eventually became Dough & Co. in 2008 with a rebranding in 2014.
Milestone Restaurant is redefining the idea of a neighborhood gathering spot offering made from scratch, simply prepared food with bold flavors and classic cocktails that are served up in a stylish yet understated setting. Drawing inspiration from the unique character of the area (the restaurant is on the site of a former lumber yard) owners Peter and Andi Fine aspire to do more than serve great food. The restaurant has been designed to be not only a welcoming gathering spot, but also to showcase fun and unique food events. (Stay tuned and we’ll keep you posted!)
On certain mornings, the village of Georgetown smells as if it was baked inside a loaf of bread. That was my initial thought when attempting to track down local baker Rob VanKeuren. I had the address, but wasn’t certain where he was exactly. My “Where are you?” messages went unanswered, although not on purpose, the guy was wrapped up in baking. A cluster of mailboxes and my own lack of sleep the night before combined for confusion and I ended up in a driveway, still sniffing the air, and I was greeted by a tiger-striped cat, then a kid. I asked if he knew where I could find “the guy that bakes bread.” He brought my question to his mom and returned with, “Go to Lombardi’s. A right turn out of the driveway and immediately on your right.”
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.
