Sally’s Apizza, the iconic New-Haven restaurant and bar, founded by Salvatore “Sally” Consiglio in 1938, will open on Thursday, August 29 at 5:00pm in Wethersfield. Situated on the ground level of the residential complex, The Borden at 1178 Silas Deane Highway, the Sally’s Apizza in Wethersfield marks the first of four forthcoming Hartford area locations, including Farmington, Newington, and South Windsor.
Executive Chef and Director of Culinary Bret Lunsford created a menu of noteworthy additions to complement long standing favorites. Guests will notice a variety of starters and salads to start off the meal such as Italian Wings with Calabrian Chili; Meatballs served in marinara and accompanied with house-made focaccia; a Wedge and Caesar Salad as well as a selection of bruschettas including Tomato and Eggplant. An expanded entree section features both Chicken and Eggplant Parmesan; two pastas including a ricotta-filled Ravioli and Chicken Francese.
While driving (read, stuck in traffic) along I-95 in New Haven, right by the IKEA, how many of you have noticed the rectangular cubed shaped building with the small windows and the void almost in the middle? You’ve clearly seen it countless times. But if you’re like me, you probably always wondered “what the heck is it?”
Designed by modernist architect, Marcel Breuer, the building in question which began construction in 1968 and was completed in 1970, was the home of the Armstrong Rubber Company first, then Pirelli Tire in the late 80s into the late 90s. After Pirelli vacated, the space sat vacant for a long time. IKEA purchased it in 2003—and removed a piece of it— and owned it until 2019 when it was purchased by the development firm, Becker + Becker, who would develop it into a net zero energy hotel, that right now, is operated by Hilton Hotels’ Tapestry brand. But within this hotel, there is a restaurant. And that restaurant has to operate like its hotel does, completely sustainable. And at this restaurant, that’s named BLDG, they needed a chef at the helm who believes in all of this through and through.
New Haven is a foodie destination. We’ve got a scene for every foodie, but here, every “apizza” is personal. Pronounced “ah-beetz” by folks across the Greater New Haven Region, New Haven pizza always wins.
In the Elm City, pizza is a way of life and a cornerstone of our foodie culture. On our plates and in the books of state lawmakers, pizza is on its way to becoming the official state food of Connecticut, thanks to the “Pizza Bill.” The bill, SB 390, was authored by New Haven’s pizza historian Colin Caplan, and passed through the state house in 2021, up for a vote in the senate again this year. Our pizzas taste good, and our pies are also truly historic, (Frank Pepe’s, Connecticut’s oldest pizzeria, turned 98 this year, and is the fourth-oldest pizzeria in the country).
Seamore's, the sustainable seafood restaurant group based in New York City, will expand into Connecticut with the launch of a location in Darien. Their mission is to make sustainable, local fish more accessible to everyone, with their entire menu featuring sustainably caught or farmed fish. Restaurateur Jay Wainwright has partnered with local chef Shannon Sturz to curate a menu that reflects local flavors and supports the local fisheries. Executive Chef Shannon Sturz, who grew up in the area, was previously Sous Chef at The Inn at Pound Ridge by Jean-Georges. Seamore’s will make its debut at Darien Commons on Friday, June 9.
The legendary Sally’s Apizza expanding outside of Wooster Street is a pretty big freaking deal.
Yeah, yeah. We know. You like (INSERT YOUR FAVORITE NEW HAVEN PIZZA JOINT HERE) better. Or you’ll have a snarky comment to leave that’s along the lines of “Sally’s New Haven is better!” or “I’m done because they sold out!”
Don’t care.
We don’t even need to dive into the history of Sally’s. Chances are you probably know it already anyway.
But either way you slice it—yeah that’s a pizza pun—you’re intrigued by what the inside looks like and a few tidbits about what’s new at Sally’s first shot at a modern version of their growing ‘za business. And a couple visuals of their famous pies won’t hurt you either!
Organic Krush, with locations across Long Island, the Hamptons and Virginia, has just opened in Westport at 374 Post Road E.Organic Krush is a fast casual restaurant featuring healthy, organic menu, but cooked, juiced, and baked with a lot more love than your might expect from the average grab-n-go spot. The entire menu features ingredients that are 100% certified organic and free of GMOs, hormones, pesticides and really…fake anything. Diners seeking gluten-free, vegan or paleo options will be happy to discover that most of Organic Krush’s extensive menu works for them, and they can accommodate most dietary needs or restrictions. Organic Krush’s motto is “Eat Happy, Spread Love,” and although this is the seventh location for Co-Founders Michelle Walrath & Fran Paniccia, when I walked in just a few days before they opened their doors, the love and attention to every detail was clearly visible. From employee training and safety protocols to the consistency of the dishes coming out of the kitchen, Organic Krush made a strong debut. Open for three meals a day, from breakfast through dinner pick up at 8PM, I have a strong hunch that this will be a go-to spot for many in the Westport area who aren’t feeling like cooking but are seeking a healthy and tasty meal for their family.
Healthy PlanEat is a CT food startup that exists to help re-energize the connection between communities and local farms so people can have a healthy and sustainable diet. It's founder, Rosemary Ostfeld, is an environmental scientist who built the Healthy PlanEat website where people can order food from local organic farms to pick up at the farm, farmers market, or pop-up pick-up points. This fall, a pop-up was run at Kidcity Children's Museum in Middletown and was a great success - "I love the fact that I can get local, fresh, and organic food. I am supporting local farmers in my community and the prices are much more reasonable than the grocery store" said customer, Diana C.
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.
