Coromandel: A Visual Guide to Authentic Indian Cuisine

Restaurant Norwalk Indian

Gayatri Batra

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As an expatriate, I am always on the lookout for good Indian Restaurants – places where I can get a proper Indian comfort food fix. Unfortunately, in this part of the world this is no easy task. Rarely do you come across a gem like Coromandel – offering inspired authentic Indian cuisine, very reasonable prices, and a restaurant experience that delivers in terms of ambience and service. 

The Coromandel group has a monopoly on good "home cooked" Indian food in Fairfield County. And while there is ongoing debate over the "best" location, mine is SONO. Manager, Gopi Nair, is very proud about what sets Coromandel apart. Their dishes are based on traditional recipes sourced from master chefs and regional culinary pundits in India. Their local chefs are then trained to cook the ‘Coromandel Way.’ 


Friday Froth: The Beginnings Of Spring

Ingredients Beer

James Gribbon

I absolutely adore Greek mythology. The creatures were probably the first aspect to grab my limited attention, but the imperfection and compellingly human nature of the gods, the odd sense of justice, the creativity and cleverness of classical civilization have never ceased to captivate me. "I, my, me" - isn't this supposed to be about beer? It will be, but first let me tell you about a youth named Narcissus. 

Born to a river god and a water nymph, the boy was impossibly beautiful from birth, and he knew it. Men and women alike threw themselves at Narcissus and all were rejected. Ovid writes: "Thereupon one of the scorned raised his hands to heaven and cried: 'So may he himself fall in love, so may he not be able to possess his beloved!' and Nemesis heard it." One hot day, Narcissus bowed down at a spring to drink and unwittingly fell in love with his own reflection. Unable to grab the object of his desire and unwilling to leave it, he wasted away to death by that spring, and in his place grew a yellow flower botanists call by his name. The rest of us call it a daffodil, and I noticed a bunch of them beginning to push up through the frosty ground this week. Spring is beginning, and with spring comes spring beers.


Bereket Turkish Restaurant "2" Opens in Bridgeport

Restaurant Bridgeport Delicious Dives Middle Eastern Turkish

Stephanie Webster

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Last spring we told you about Bereket, an tiny authentic Turkish eatery tucked behind a gas station in Bridgeport.  This fortuitous find primarily offered takeout, but if you were lucky enough to get one of the 3 small tables, you were served food worthy of an Ottoman emperor. While we loved hiding out behind the Citgo station, we were pleased to hear that owner Selahattin Cinar had moved his very reasonably priced menu and talented cooks to a much larger space in Blackrock (the old Helados Vazquez). With an upgraded interior worthy of the excellent fare, Selahattin can now focus on the customer experience...and a more gracious host you've never seen. Warm up your car for a quick departure to Bridgeport. 


Guinness Milkshakes @ Filling Station Co.

Restaurant Events Dessert

jfood

Beer + ice cream = Filling Station's March milkshake. Yup...they've done it again. Last month we enjoyed the sweet crunchy nostalgia of the Cap'N. March brings a taste of the Irish with their (non-alcoholic) Guinness Chocolate Milkshake. And what better to accompany your extra stout frozen dessert than a Buffalo Wing Burger? 

Ok mates...drink up and report back. Here is the full report from our own jfood:


Fat Cat Pie Co.'s Butterscotch Pudding

Features Chef Talk Recipe Dessert

Stephanie Webster

Chef Robert Herlihy, Chef at Fat Cat Pie Co., puts out a darn fine thin crust pizza, but if you've never tasted his Butterscotch Pudding, you are missing out. This dessert has garnered a cult-like following amongst those in the know. Personally, the obsession stems from a subtle saltiness hiding under the smooth sweet pudding. I thank Chef Herlihy for sharing this recipe with us. If you sample this dish at Fat Cat Pie Co. or in the comfort of your home, let us know what you think. 


Behind the Net Pizza @ The Darien Ice Rink

Restaurant Darien Pizza

Amy Kundrat

An affinity for hockey or a hot tip was the only way you’d discover Behind the Net, a concession stand in Darien’s ice rink that is serving up slices of New Haven style apizza heaven—until now.

Behind the Net opened on September 1, 2010 in the concession space adjacent to the busy suburban ice rink just beyond Darien’s Post Road.  Home to dozens of youth hockey games and practices, the rink also welcomes open skate nights and is teeming with families, practically guaranteeing a hungry audience. Thankfully for us, word soon spread that mere steps from the ice was purportedly some real-deal New Haven pizzaa pizza style characterized by an adherence to a thin crispy crust, decent charring from a super hot oven, fresh San Marzano tomato-based sauce, and mozzarella.

Friday Froth: Harpoon's Biblical Fish & Praise For A Saint

Ingredients Beer

James Gribbon

So: who joined me at the Harpoon tasting event at Monster B's last Friday? Anyone? Bueller?

I don’t know if it was the Harpoon or the fact that it was a Friday, but the place was packed like the gym in January. There or not, hit us up in the comments and tell us what beers you’ve been digging on lately. We encourage conversation around here, and we promise not to mock your affinity for Land Shark… much.

Speaking of animals that have no business being on land, Harpoon launched its Leviathan series of craft beers in 2008 as “an exploration in brewing big beers for adventurous palates.” The series was originally intended as a 100-barrel, limited edition release, but the market responded with enthusiasm, and they’re back. The Imperial IPA, Baltic Porter, Saison Royale, and several more will be offered in 120-barrel batches this time, and in bottles as well.


Chili Con Carne via The Parsley Thief

Features Recipe Comfort Food

katie vitucci

I was given my first French oven {a.k.a. a Dutch oven, or an enameled cast iron pot} about 10 years ago, by my mother-in-law. For years now, a smaller version has been on my wish list...something more practically suited for a family of four & everyday cooking. So, when I recently won a gift certificate to a cooking store, I finally took the plunge & bought myself one!

It's been sitting on my stove for a week now...bringing a smile to my face every time I look at it. I christened the pot with a lovely, Sunday roast chicken. Next up, I wanted to make some kind of stew, pot roast, or chili suitable for the cold, winter days we've been having. This Chili Con Carne recipe is what I decided on.


Chef Bick's Keeler Tavern Farm-to-Table Dinner

Restaurant Chef Talk

Amy Kundrat

In the heart of Ridgefield, a Farm to Table-inspired dinner will be served at the historic Keeler Tavern in Ridgefield on Saturday, March 5 with Chef Michael Bick orchestrating the “sophisticated rustic menu.” The six course menu (see full menu below) will be paired with wine and studded with local and organic ingredients. This dinner is $95 per person, RSVP by February 28 at  914.572.5648 or email Tara@somethingsfishycatering.com.

This dinner originated from an Earth Day dinner benefitting the Chefs Collaborative, an organization that works with chefs and the food community to celebrate local and sustainable foods.

The Flaxette Debuts @ The Dressing Room

Ingredients Bakery

Stephanie Webster

Last spring we reported on a new local artisan bread baker, Fairfield Bread Company. Their wonderful Flaxette is made with organic flax and whole wheat, using slow, old-world methods. The result...a hearty loaf with a delightful caramelized crust and a tender chewy crumb.

This small-batch artisan bread is making its restaurant debut at The Dressing Room on their new lunch menu with four new sandwich offerings including: DR Steak and cheese with grass-fed beef and Nobel cheddar sauce, Pulled pork with root vegetable BBQ sauce,  and a Roasted organic vegetable sandwich- all on the Flaxette. Executive Chef, Jon Vaast, describes his excitement about this menu addition: 

"The Flaxette for sandwiches is really something else, it grills great, and holds up to the different sandwiches we are doing right now. It's just a really great hearty loaf of bread which is what makes a great sandwich."


Ten China Bistro in Wilton: 10 For 10

Restaurant Asian Chinese Thai Wilton Kid Friendly

Sarah Green

Why TEN? The new TEN China Bistro in Wilton had a lot to live up to, giving itself a number like that. We would be the ones to decide if TEN was indeed an appropriate rating. We were diners on a mission. Chef/Owner Eric Xie would have a lot of "splainin" to do if the food at TEN ended up as anything less. There was only one way to find out...EAT! So eat we did. There are many reasons to try this new Asian fusion restaurant, (in the same plaza as SOUP ALLEY). Would we give it a 10? Well, here's the verdict:


Friday Froth: XX, ADD and IPA

Ingredients Beer

James Gribbon

“He is the life of parties he’s never attended. His business card simply says 'I'll call you.'” The “Most Interesting Man In The World” commercials get me every time. Do you know what the two X’s in the Dos Equis name signify? Unlike the “33” on bottles from Old Latrobe, this one actually has an answer. XX was first brewed in 1900 by a German émigré to Mexico named Wilhelm Haase, and named “Siglo XX”, or “Twentieth Century” to commemorate the dawn of a new era. Concise and easily recognizable, the brand name has survived 111 years. Pacifico remains my personal favorite Mexican beer but, like the big building with patients, that’s not important right now.

Shall we? 


Reheated: Beard Awards Tap Taibe

Chef Talk Farmers Market

Stephanie Webster & Amy Kundrat

Chef Bill Taibe of leFarm has landed himself a nomination from The James Beard Foundation for "Best Chef Northeast" – the only Connecticut nominee in the "Best Chef: Northeast" category.

The Dressing Room will host a wine dinner featuring organic and biodynamic wines from Robert Sinskey Vineyards on Tuesday, February 22 at 7 pm.

Three Popular Chefs battle for the title of “IRON SOMMELIER” hosted at Ridgefield's Toscana Thursday, February 24 at 7 p.m, $80 per person. The competition will feature 3 food courses accompanied by wines chosen by local chefs: Bernard Bouissou of Bernard’s; Jean-Luc Le Gall of Le Chateau; Sabrina Rullo of Sagi; and Jeff Hennig of Toscana Ristorante. Reservations: 203.894.8995. 

Connecticut Restaurant Kicks off February 27. Check out deals, schedules and which restaurants in are participating near you: Ridgefield, Stamford and Westport. Kick the weekend off with a Harpoon beer tasting at Monster B's on Friday, Feb. 18 at 5 pm.

Whole Foods will open in Danbury's former Marcus Dairy location, as reported by Talk of the Town.


leFarms' Bill Taibe Nominated for James Beard Award

Restaurant News

Stephanie Webster

Mr. Delicious (or so Bill Taibe's shirt read at the most recent Souterrain) has landed himself a nomination from The James Beard Foundation for "Best Chef Northeast." Taibe was the only Connecticut nominee in the "Best Chef: Northeast" category.

The James Beard Foundation Awards have been deemed “the Oscars of the food world,” by Time magazine, and are the country’s most coveted honor for chefs, as well as food and beverage professionals. Final nominees will be announced at the Oregon Culinary Institute in Portland on March 21 and simultaneously live via the Foundation's Twitter page, @beardfoundation.