In a state known for its culinary diversity, sushi stands out as a favorite dining experience. And an experience it is. Sushi chefs put on a show, using the absolute freshest ingredients possible with the most precise techniques to craft their creations in full view of awe-struck patrons. Across Connecticut, sushi restaurants range from sleek omakase counters to casual family-owned spots. Sashimi, nigiri, maki, chirashi, poke bowls - all can be found in this county-by-county guide to the top sushi restaurants in the state. Mix your wasabi and soy, and get those chopsticks ready to discover where in CT the art of sushi truly shines. Please note that many of these restaurants close between lunch and dinner, so make sure to check the website for hours.
A few of summer’s undeniable pleasures are the briny slurp of a freshly shucked local oyster, the snap of an ice-cold shrimp cocktail, and the velvety richness of a scallop crudo. This is where the raw bar excels. Regardless of what the name implies, at a raw bar, the only steadfast rule is that the seafood be served cold. Plump bivalve mollusks (usually oysters and clams), are served raw, just shucked, unadorned or with a touch of cocktail sauce or mignonette. Shrimp, crab, and lobster are often cooked first then served chilled with a variety of accompanying sauces. Cured fish, such as ceviche, may be on the menu too, along with crudo (from the Italian word for “raw”), often served sliced with simple ingredients like ginger or capers. The ultimate raw bar splurge, however, would be a taste of all of these, found in many raw bar samplers or towers, two- or three-tiered platters impressively displaying Neptune’s bounty over crushed ice
How lucky we are to live in a state which offers all of these and more at its many incredible raw bars. We narrowed down our favorites to thirty-three of the state’s finest raw bars, including one that is a mobile catering operation perfect for your next party. Whether located on Long Island Sound, situated along one of our gorgeous rivers, or tucked away on a city block, Connecticut’s best raw bars are the best way to savor the freshest of the ocean’s ample treasures. Read on, and get ready to slurp your way through these standout spots that bring the sea straight to your plate.
I finally made it to Christos Restaurant & Bar in Wallingford, the third pizzeria of Connecticut’s self-proclaimed Three Kings of Pizza. While the three brother-owners may share common DNA, the pizzas at each show a very different view of what pizza should entail.
When the pizza arrived, the first thing I noticed was the high level of char. Not only was the crust overly charred in places, but more than half of the cupped pepperoni circles were significantly darkened by the hot, wood-fired oven. The other item I noticed was the abundance of toppings, a lot of sauce and cheese, plus decent portions of pepperoni and sausage.
If you live in the Westport area, you will likely be familiar with Chef Matt Storch’s high end market, Saugatuck Provisions, offering customers a curated selection of the very best ingredients from the land, sea and grocery. The store features nose-to-tail butchery, the best seafood around, and cool gourmet seasonings, sauces and take-home sides enabling guests to create beautiful restaurant quality meals at home. But for those of us who don’t like to cook, Storch has something exciting launching Oct 29th. It’s a new way to experience Saugatuck Provisions, and it’s called Provisions After Dark.
Sick of the monotony of cooking and eating red meat and chicken, day in and day out? Hoping to step outside of your culinary comfort zone and venture into the world of seafood and all the delicious possibilities that await you? Well, we’ve got you covered! No matter what part of Connecticut you call home, or “summer home,” there is sure to be a fishmonger in your area, just waiting to help you pick out the fish that most suits your needs. Many of these locations source local and sustainably-caught fish, whether you want a flaky, white fish or a more oily fish, shellfish, or even mollusks, these fishmongers have it all! Many also offer a wide variety of pre-made meals and seafood platters that are perfect for a seafood party extravaganza. When you shop at neighborhood fish markets, you’re doing yourself, your family, small businesses, and the environment an incredible favor. Who could ask for more? Shop local fishmongers today…like right now
Moby Dick’s needs your help. The small-but-mighty bar/restaurant, which is quickly gaining fame as one of West Haven’s hottest spots, is trying to hit the one million mark by the end of 2024: that is, 1,000,000 oysters shucked and supped. So far this year Moby’s has served about 150,000, each with a squeeze of lemon, a bit of cocktail sauce, a drizzle of mignonette, and lots of fun.
Where else but Moby’s would you find food and drink specials every day of the week, including an $8 burger platter on Mondays and, on Wednesdays, a solo lobster roll with brown butter on a properly grilled hot dog bun, plus fries on the side, for $18? Tuesdays there are raw bar bargains, while a full sushi bar is featured on Thursdays, Fridays, and Saturdays. It’s no wonder that Moby Dick’s has racked up “best-of” awards, including “Best Seafood” by the Chamber of Commerce, since opening in 2022.
Connecticut continues to be a dominant player in the food and beverage industries proving that we’re so much more than pizza and beer. With the rising number of award-winning and nationally acclaimed restaurants, it just makes sense that we celebrate the role that our oysters play in our culinary prowess
CTBites was invited to a special press event as Connecticut Tourism’s department, CTVisit, unveiled the launch of The Connecticut Oyster Trail celebrating all things oysters from the farmers who raise them to the restaurants and stores that sell them. Popularity in Connecticut oysters has certainly blossomed over the past few years and there’s good reason.
Back in 2018 when Christian Burns opened Evarito’s on the corner of N Main Street, just past the 50 Washington Street building, “Hola!” was the restaurant’s catchy little social media term. Six years later, Burns, and the public, can say “Hola!” to the new concept that inhabits 14 N Main, The Pompano.
Before we get to what The Pompano is all about, a lot of folks are itching to know why Evarito’s is no more after announcing its last days earlier in 2024. While there were a few factors, the simplest answer is they never fully got back on track financially after 2020.
“We just did OK,” Burns explains. “We were popping in 2019. In the winter, we still had a crowd. Then we never really popped out of COVID the same way. 2021 came and it was less (customers). 2022 came and it was even less. I knew it was time for a change and I thought Evarito’s had run its course.”
Burns—who you know from The Ginger Man and Cask Republic locations—had to think about if he wanted to relaunch the Evarito’s space, and if so, what would he want it to be. Travel was that inspiration. If Evarito’s was inspired by Burns’ trips to and love of various parts of Mexico, his new idea for a restaurant would be a New England seafood restaurant meets a South Florida seafood restaurant.
Driving along Center Street in Wallingford, you can find the Bees Knees Bistro across the street from the post office between North Main Street and Wallace Avenue. With a classic red brick exterior, glowy lanterns, and a string of bistro lights, the Bees Knees Bistro charms you before you even set foot inside. Run by Wallingford-nativeJena Schlosser and her two aunts, Patti Schlosser and Catherine (Cathie) Muzio, the neighborhood bistro opened in December of last year. The trio is there every day of the week, working hard and wearing many hats. The 45-seat family-run bistro serves breakfast and lunch, with a comprehensive coffee and beverage list. With such a large variety of offerings, the bistro is family-friendly (there’s a ‘Honey Bees Menu’ for kiddos under 12 years of age), but also great for casual dining for couples and get-togethers among friends. The Bees Knees team also crafted the menu with dietary restrictions in mind with ample offerings for those following a gluten-free or vegan diet.
Walking into The Luke Brasserie in downtown New Haven, it’s apparent that this isn’t your average restaurant. The soaring space exudes grandeur, boasting ornate coffered ceilings, mosaic tile floors, and a wraparound mezzanine flanked by double-height Ionic columns. Impeccably prepared Mediterranean fare is served in oversized carved crystal bowls and wide-rimmed fluted plates. Deep red leather banquettes beckon, warmed by chandeliers and flickering candles.
“I fell in love with the space when I first saw it over a decade ago, and I wanted to do it justice,” says Executive Chef Vincent Chirico, a New York City culinary veteran with three previous restaurants under his belt. Like many of us, Chirico left the city during the height of Covid and was househunting in Connecticut when he happened to reconnect with the owner of the historic Taft Building in New Haven, who was a patron of his Upper West Side restaurant Vai. Years after encountering the space the first time, Chirico found himself weighing the opportunity to open a restaurant there. The timing felt like fate, and thus The Luke was born.
In a small shopping center off a main thoroughfare in Wallingford, CT, across from a McDonald’s and a Rite Aid, a unique bakery is challenging the status quo of baked goods in central Connecticut. At Kouign, Chef Chelsea Tripp is giving classical Patisserie a facelift, creating innovative pastry concepts like cranberry brie danishes and blueberry cardamom scones in an area that has historically lacked culinary distinction.
“It was a lot of chocolate on chocolate when we opened here in 2021” Tripp says with a wry smile. As someone who’d “rather eat a cheeseburger than a slice of cake,” Tripp creates pastries that meld sweet and savory in unexpected ways, with a menu that changes each week. “People find it weird at first, but then they try it and enjoy it,” she says, describing how she incorporates ingredients such as miso and turmeric into her sweets. “It just works – I promise I won’t steer you wrong,” she declares.
You’ll have to drive a little ways to find some of the best sushi in Connecticut. This one isn’t in any of the tony coastal towns. Incredibly you will find it in a small strip of storefronts in Brookfield. There might not be much to do in this sleepy little town, but there is some damned good sushi to be had.
You’ve likely never heard of Amai Sushi, we hadn’t. We were tipped off by CTBites friend Chef Jeff Taibe (Taproot Restaurant) who’s quite familiar with the area. When a chef tells us they’ve eaten somewhere really good, we’re all ears, especially when it’s someplace no one seems to have heard of. So last week we took a little road trip.
We recently had to the opportunity to visit the newly opened RAW* restaurant in downtown Hartford. Raw* is the newest concept by Gina Lauri, founder and CEO of The Statement Group which also owns the successful The Place 2 Be restaurants. Much like its predecessors RAW* is visual eye candy with a vibrant aquatic theme. The interior boasts an artistic and modern flare which was created by mixing assorted metals, white subway tile, neon lights, fun and whimsical artwork, graffiti, and a swimming-pool blue for an ultimate industrial-meets-under-water-vibe. But there’s no need to hold your breath here. In fact you’ll want to breathe deeply and take it all in. And there’s so much to take in!
To pick, or not to pick, that is the question that Nick Conti and a small crew of whiskey enthusiasts are faced with regularly when it comes to making barrel picks for his three spirit shops Sav-Rite Liquors in North Haven, Ye Old Wine Shoppe in Wallingford, and Greens Farms Spirit Shop in Westport.
Lori-Ann Marchese is the Head Trainer of Body Construct and a licensed nutritionist.
Who doesn’t enjoy a nice romantic dinner night with your loved one seaside! Connecticut has one of the most beautiful Seafood Seaview restaurants in New England!
Lori-Ann Marchese - certified dietician and owner of Body Construct Fitness has brought you some of her most favorite and unique Top 8 waterfront dining restaurants.
With a healthy conscious mind when choosing their food items, we can assure you a romantic, seaview night out with your partner that will still align with your nutrition goals.
Waterfront. Dockside. Don’t those words just bring a smile to your face? Whether you are traveling by boat to go for a summer Sunday lunch or just wanting to enjoy your dinner with a beautiful view of the water, these restaurants will fit the bill for your summer enjoyment. And how is it exactly that everything tastes better when you are near the water?
Summer in Connecticut can look like a lot of different things: hometown parades, trips to the beach, and of course, lobster rolls. Seafood is a quintessential part of dining in New England, so much so that there are heated debates over how to properly prepare a lobster roll, with hot meat with melted butter being the traditional Connecticut style and cold meat with mayonnaise originating out of Maine. It is no surprise, then, that there is a plethora of lobster shacks around the state, with most of them concentrated along the shoreline.
These ‘lobster shacks’ or ‘clam shacks’ have everything that you could want in a great seafood dinner without any added frills. If you are looking for more of a restaurant vibe, there are many seafood-centric businesses in the state that serve great lobster rolls. Another New England tradition that pops up each summer is the clambake. These events are usually centered around some sort of special occasion and involve steaming a medley of ingredients like clams, crab, scallops, lobster, and mussels together. There are several businesses in Connecticut that will help cater your next clambake, which are included in this guide as well.
There’s a lot to celebrate at Rive Bistro in Westport. Owner Eric Sierra is thrilled to be celebrating the restaurant’s 10th Anniversary. In addition to this great achievement, Sierra who is stepping away from the kitchen recently brought Chef Roland Olah on to take the helm. After having won a green card in the lottery, Olah left his homeland of Hungary in 2009, along with his position of Executive Chef at the renown Café Erté, to take a chance and pursue a dream in the states. Knowing that he could always return home, he and his wife along with their then young daughter began anew in New York City under the tutelage of Chef Daniel Boulud. Olah would then move to Connecticut to plant some roots. He served as Executive Chef at Martel in Fairfield as well as the now shuttered and well received Brasserie Bruxelles in SONO.
