Simsbury, a bucolic community nestled in the Farmington Valley about 25 minutes north of bustling Hartford, has rarely been considered a culinary hotspot. But unexpectedly, this former mill town is now home to what many critics deem the best new restaurant in Connecticut: Present Company, a small, rustic eatery located in what was once a horse stable astride the Farmington River.
Here the unexpected comes as no surprise. Consider the auspices of its co-owner, Jeffrey Lizotte, the acclaimed former chef at Hartford’s lux On20. His resume includes stints at Eric Ripert’s Le Bernadin and David Bouley’s Danube in New York, and two of France’s highly regarded restaurants, La Rupina in Bordeaux and the Michelin-starred La Bastide St. Antoine in Grasse. After all those glittering dining rooms, what is an award winning chef doing at a relaxed 49 seat venue in what some might call “The Sticks”?
Simple is usually best—particularly when it comes to food—an adage that proved itself more than true on my recent visit to Rice & Beans food truck, based out of Danbury.
The concept: Stewed meat or roasted veggies over black beans and rice m topped with fresh herbs, radish, pico de gallo, and guacamole served up in a bright yellow food truck. The eatery is the brainchild of chef/owner Jasson Arias and based on the traditional foods of his Guatemalan heritage.
“I grew up eating rice and beans,” says Arias, whose original career was bartending in Stamford. “I thought it would be the great basis for a quick, filling lunch sold from a food cart.”
It was early 2017 when we announced Bar Zepoli would take over the space recently vacated by the just closed Napa & Co. Well, after months of renovations, Chef Antonio Greco is thrilled to announce the opening of his new restaurant, Bar Zepoli, in Stamford.
On the menu, you’ll find family favorites such as Nonna’s Meatballs and Gnocchi Puttanesca, alongside modern dishes such as Arctic Trout Crudo and Mint Crusted Rack of Lamb. Classic salads, such as the Caesar get a modern update with polenta croutons. More recent classics such as a Quinoa and Baby Kale salad are also offered.
In 2004, Bob LeRose, a CT native whose wife, Kelley has Kansas City roots, decided that Connecticut was ready for the smoky, saucy, ribs, pulled pork and burnt ends he was missing from his father-in-law’s hometown, and opened Bobby Q’s Bodacious BBQ just off Main Street in Westport. Bobby Q’s quickly became known as a local watering hole for families, couples and friends, all seeking award-winning BBQ, creative house drinks and the best live music in Fairfield County.
But in March of 2016, sadly Bobby Q’s closed but Bob LeRose teased us with news of a planned new spot to enjoy his BBQ recipes and creative cocktails. And SOMETHING new.
The wait is over, as last month, Bobby Q’s Cue & Co. opened in the spanking new Waypointe complex on Merwin Street and a block over from the new Barcelona and Colony Pizza.
When I was a student at Cornell, Wings Over Ithaca was a staple. As I’ve spoken to more people over the years from various universities, I’ve learned that my experience was not unique. “Wings Over” locations span the country, often setting up shop in college towns. With Fairfield University and Sacred Heart University, Fairfield seems like a logical fit.
The latest “Wings Over” location can be found out 2075 Black Rock Turnpike,
When I was a student at Cornell, Wings Over Ithaca was a staple. As I’ve spoken to more people over the years from various universities, I’ve learned that my experience was not unique. “Wings Over” locations span the country, often setting up shop in college towns. With Fairfield University and Sacred Heart University, Fairfield seems like a logical fit.
The latest “Wings Over” location can be found out 2075 Black Rock Turnpike, a space Robert Savin, owner, had his eye on for a couple of years. “Wings Over” is a national franchise broken up into smaller sections. Savin and his company, Savin Foods, is responsible for 10 “Wings Over” locations in Connecticut and Massachusetts. Savin also oversees Park & Oak in West Hartford.
“Wings Over” is a national franchise broken up into smaller sections. Savin and his company, Savin Foods, is responsible for 10 “Wings Over” locations in Connecticut and Massachusetts. Savin also oversees Park & Oak in West Hartford.
One of our favorite CT food writers, Erik Olfgang, crafted this delicious roundup of the Best Restaurants in CT for Thrillist.
Connecticut is responsible for gifting the world a number of important foods: the hamburger, the lobster roll, and New Haven-style pizza. And while you’ll still find excellent versions of all of these in the Nutmeg State, its dining culture has also expanded well beyond them. Today you’ll find things like slow-smoked barbecue, steaming bowls of pho and ramen, San Diego-style burritos, and sushi made from fish caught in Long Island Sound. With food-friendly cities like New Haven, Westport, and Norwalk, there are countless places to eat in the state -- here’s your guide to the very best.
Big Pizza news from WestportNow...Grab a slice before you hit the train.
Romanacci Pizza Bar will open at 50 Railroad Place, Westport in late September, according to Graziano Ricci, co-owner with his brother Maurizio. The brothers currently own two eateries in Norwalk, Osteria since 2009 and Romanacci Pizza Bar since 2012. Since then, the Ricci brothers expanded to Monroe and Trumbull over the past two years. Graziano said the Westport shop, at the beginning, will offer pizza only on a delivery or takeout basis and said commuters can text order from the train and the pizza will be ready for pick up. “We are applying for a beer and wine license,” he said.
Have you spent some time waiting in line to get into Mecha Noodle Bar in Fairfield? Good news! Mecha has just gotten bigger and is celebrating with a party on September 2. Here's the scoop.
One of the area’s most acclaimed Asian restaurants, Mecha Noodle Bar, has premiered its new expanded restaurant space in its Fairfield location. With an additional 705-square feet added to the existing space, the space boasts a second bar and additional seating for 20 guests. More patrons than ever before can now enjoy Mecha Noodle Bar’s widely popular dishes and innovative cocktails. The space now conjoins the evolving Mecha space with its high energy, 90’s-themed music, and of course, the “bowl and a stiff drink model.” From a design perspective, the signature 2x4 wood continues throughout the ceiling as well as some fun pop culture-themed artwork adorn the walls. The new bar allows for more guest interaction and the opportunity to debut our new spiked boba teas, cocktails and house made sodas.
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.”
Chef Brian Lewis, of The Cottage, has an exciting announcement...
From the moment that we opened our doors and started cooking at The Cottage, I knew that we had really stumbled onto both a truly special town and adventurous clientele in Westport, one that really connected with my cooking and supported my full creative expression.
So as we turn the corner in completing our second year of cooking our most heartfelt local American Cuisine at The Cottage, with simply the best culinary and service team that I have ever had the privilege of working with, I am delighted to announce that we are now set to expand our other culinary passion – with a modern Japanese Izakaya meets Omakase restaurant in a treasured Westport landmark, The Vigilant Hose Company Firehouse, right across the river on Wilton Road.
Unlike its Franco-centric siblings – the Le Penguins in Greenwich and Westport-- Le Fat Poodle is a Parisian Bistro in name only. Indeed, its faux French appellation comes with a big wink, setting the mood for the whimsy inside what was once a stately U.S. Post Office.
The soaring ceilings, whirling fans, and leafy palms suggest sexy Saigon rather than teeming Paris. That’s Pink Martini on the playlist, not Piaf. And the menu? Global far more than Gallic.
East meets West via seductive Vietnamese egg rolls. Or there’s Swiss fondue to spark a party without borders. Sample Spanish Ceviche or blistered Japanese Shushito Peppers. Bite into creamy Tuscan Ravioli, plump with wild mushrooms.
“This is a Global Bistro, not a French Bistro,” insists veteran restaurateur Anshu Vidyarthi.
I have a real appreciation for chefs who can bridge the gap between food that tastes good and food that is just plain fun. Knot Norms bills itself as a "fast casual New England seafood eatery," and has recently opened in East Norwalk next to Mr. Frosty's at East Norwalk at 10 First Avenue. The menu reads like a classic New England summer playlist, with greatest hits including: Lobsters Rolls, a Fried Chicken Roll, Roasted Oysters and a Crab Salad Roll...just to name a few. This casual spot may have a "just strolled off the beach" feel to it, but don't be fooled, Knot Norms is far from your average seafood shack.
Chef Matt Storch (of Match and Nom Eez) is opening Match Burger Lobster this summer, a new fast casual concept. It will be located in the space next to Fleishers Craft Butchery, in the Saugatuck neighborhood of Westport, CT, just off Exit 17 on I-95 near the Westport train station. Are we excited? Yes, because the new restaurant will leverage our proximity to high quality, local ingredients: fresh seafood from Norm Bloom and Sons, and Northeast pasture-raised and humanely-handled beef, ground daily at Fleishers. Storch's opening menu will include classic lobster rolls, whole lobsters, a variety of burgers, local Copps Island oysters, paper-thin onion rings, donut milk shakes, wine and beer. Oh...and foot-long hot dogs from Fleishers.
Connecticut did not earn its “land of steady habits” nickname for its cuisine.
The birthplace of the hamburger, the hot lobster roll and clam pizza, the Nutmeg State has long been adventurous when it comes to its cuisine. In this feature we look at unique dishes on Connecticut’s culinary frontier. From unusual ingredients (crocodile and invasive sea creatures) to bizarre flavor combinations (doughnut burgers, anyone?), the instantly Instagram-able dishes in this story have in common only their uncommonness. We can’t say these unusual creations will appeal to all tastes, but we can say each was one we’ll never forget.
Fried ice cream is a thing again! At least it is in Stamford.
If you haven’t heard the sweet whispers and the sizzle of the hot oil, the concession stand at Cummings Beach has a brand-new resident.
Drop & Fry was started by two city residents, Irving Diaz and Mario Forte, friends since freshman year of high school. They came up with the idea to batter-dip-and-fry pound cake-coated balls of ice cream, after being dissatisfied with fried ice cream desserts at Mexican and Asian restaurants, where you’d typically see if offered. They also saw an opportunity to capitalize on selling a sweet treat that’s not all that common in Fairfield County.
I first walked up to Newbrook Kitchen, on Riverside Avenue in Westport, with no idea what cuisine the two cartoon girls that are stuck on the front window of their restaurant would be serving. I did no prior research into their business because I wanted the element of surprise to truly hit once I uncovered who they are. What I found at Newbrook was a very pleasant surprise. Stationed in Saugatuck, Westport in a little strip mall, this mother daughter operation is here to make you a believer. As their name would definitely lead you to believe, they are a Paleo restaurant, catering service, and landmark pumping out some of the best health food you can find in the Fairfield County.
Now, as an adult, card-carrying carnivore, I’m still leery of burger extenders, be they crumbs, flour, veggies or any other manner of filler. So when asked to review Bareburger’s Porchetta Burger, half ground pork and half wild mushrooms, I approached the assignment with some hesitation. Fifty percent filler? No beef? No red-pink medium rare interior when I cut into the patty? No juices oozing at first bite? Likely no deal.
At the Harbor Point location, I asked the kitchen to cut the Porchetta sandwich in half, so I could check the interior before biting in. To my surprise, the patty looked remarkably like a medium rare beef-burger. Traditionally the pork is wrapped about other savories, but in this version, the pork (wild boar sourced from Fossil Farms in Boonton, New Jersey) is ground in-house, then mixed with chopped wild mushrooms and seasonings (fennel, garlic, and rosemary).
Meet Alex Levere—his roots may be French and German, but the luck of the Irish is clearly smiling upon him. He grew up in the restaurant industry on the shoreline, spent some time in Europe—specifically, you guessed it, in Ireland—in his early 20s, then Boston during his college years and beyond.
“Long story short, the economy crashed, I graduated, and there was nothing really going on, so I was bartending at a place, and they offered me an assistant management job. So, I took that, then I went to manager. Then I went to general manager and, right before the place was sinking, the head chef quit, so I took over the kitchen. I was like, I know I can do this, and I did it, but it was too little, too late. And that’s when we came across this place!” Now he’s turning out some truly inventive flavors at the Inishmor Pub in Colchester.
Dining out is a treat, for sure. But let’s ratchet it up a bit, shall we? Something beyond simply tables and chairs and a room. How about candlelight dining while luxuriously cruising along a waterway or perhaps relishing something special while riding the rails on a vintage train? Or what about lingering over your meal at an airport, hobnobbing with the jet-set scene as you have a front-row seat to their comings and goings? As Connecticut savors the summer season, we take a look how you can take yourself “out” to eat and savor both the journey and the food.
Steamed clams, sweet mussels swimming in flavorful broth, freshly harvested sugar corn, creamy red potatoes, maybe a tangy fruit pie to top it all off and certainly lots and lots of warm, creamery butter. Add to all of these delights, the perfect setting, some decorations and maybe some help along the way serving it up and what do you have? The perfect summer gathering and we at CTBites certainly love those. That said, we have compiled this list of restaurants, shacks, and caterers for all of your seaworthy hankerings. Grab some friends, break out the bibs and the crackers, and drawwwww that butter, baby! Get ready to enjoy summer, New England style~
