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:
Looking for that perfect restaurant to woo your significant other this Valentine's Day? Try one of these great romantic spots in Fairfield County, CT.
Schoolhouse - WiltonThis quaint renovated schoolhouse is the quintessential special occasion spot (if you can get a reservation). Local ingredients and nuanced flavors highlight this menu.
Paci - Southport Nestled in the Southport train station, Paci's unique interior combines a renovated freight depot with urban modern chic. This Southport favorite has been serving some of the best Italian fare in FC since 1996.
The Schoolhouse at Cannondale was built just after the Civil War, in 1872 and has been owned and operated by Chef Tim LaBant, a native of Wilton, since 2006. The setting of this authentic one room schoolhouse along the banks of the rushing Norwalk River, makes for an unusual destination dining experience. The deep chocolate hue on the walls, the comfortably upholstered banquet seating that runs under the windows that frame the river just outside, the simple decor accented by 4-5 framed photos of classes of students and teachers from over 100 years ago, sets the tone. This quintessential New England scene is authentic, inviting and superb.
Many things have changed over the last fifty years, but don't bother mentioning that to the Sycamore. The diner and carhop in Bethel, CT has been serving the same burgers, root beer floats and fries since 1948. While our dining habits have ebbed and flowed from those early carhop days, from TV dinners, chinese take-out and sushi rolls to today's preoccupation with farm-to-table dining, the Sycamore has been steadfast in their devotion to the diner.
Being greeted with a cup of locally roasted coffee and the promise of a healthy prepared meal each day may be the only foolproof way to overcome the indignity that is a Metro North train commute. Located inside the Bethel train station, Daily Fare offers a nourishing and caffeinated segue into the freneticism of a work day and the welcome flexibility of a healthy prepared take-home meal for lunch or dinner.
This coffee shop-meets-gourmet-to-go is not just for commuters. For many of us faced with the daily demands and dwindling hours of busy schedules, Daily Fare affords us hungry and time-crunched souls the luxury of well balanced meals instead of shopping, cooking and preparing a meal. For many of us who like to cook, it can be a much-needed respite. For others who can't cook or don't want to, it's like having your own personal chef without having to foot the bill.
If you have dined at The Schoolhouse at Cannondale in Wilton, you have experienced the consistently inspired dishes that emerge from Chef LaBant's kitchen. LeBant's ingredients are pristinely fresh, locally farmed, and always beautifully prepared. An evening in The Schoolhouse's intimate dining room is always a treat.
With a strong background in French cuisine, LaBant does jutice to the classic French treat, Apple Tart Tatin. This recipe will take you right back to the great bakeries of Paris. Plus, it's surprisingly simple. Enjoy.
For as long as I can remember, Roget Martinpresided over Voila! in Fairfield, a jam-packed French bistro housed in a homey, red shingled building across from the Town Green. Then, one day, Voila! had disappeared and, in it’s place stood the very fine Osianna, an upscale Mediterranean newcomer and a worthy replacement.
Still, I wondered what had happened to the affable and ruddy-cheeked Roget, who, as maître d’, had lovingly presided over Voila!, sharing jokes and stories and dispensing large pours of Beaujolais to throngs of happy repeat diners.
Imagine my surprise when a friend introduced me to Bon Appétit Café, a charming yet unassuming French café, tucked into the Stop and Shop plaza in the heart of Wilton. Though Roget was nowhere in sight when I entered, his fingerprints were all over the place. Though the décor and vibe were night and day from Voila! to Bon Appetit, the food and service were a dead giveaway.
Whereas Voila! was known for its rollicking Saturday night scene and standing-only room crowds, Bon Appetit is first and foremost a casual neighborhood lunch and dinner spot, popular for both dining in and takeout.
Over the last century pizza has emerged as one of Americas' favorite foods if its ubiquity (thousands of pizza parlor chains operate in the U.S.) and increasing reverence (the growth of the artisanal pizza parlor) are any indication. As inexpensive luxuries find their elevated place in our uncertain economic climate, pizza is poised (and deserves) its place as a culinary rock star. This moment is especially sweet for foodies who eschew chain restaurants and irreverent meals in favor of seeking out more authentic and artisanal experiences. The latter can be characterized by a deference to the hand-made, a regard for craft, and an appreciation of traditional methods and tools.
So what is the difference between pizza and pizza? Pizza is a fast-food with forgettable crust, flavorless cheese and an emphasis on speed. Pizza on the other hand, is the type of food that can transport you to Naples in a bite, and by the time you've finished your slice you might swear you're on another continent surrounded by your extended Italian family and hundreds of years of tradition. Dedication to craft, tradition and an awareness that something that is being practiced and not merely produced, is pizza.
One restaurant that successfully achieves this artisanal approach is Pizza Lauretano in Bethel, CT.
My first experience with Wave Hill Breads was at The Dressing Room in Westport. Ordinarily, when the "bread course" arrives, I sample but only pick as I like to save my appetite for the main event. That evening, however, when the waiter strolled to the table, the smell of freshly baked bread immediately altered the dining plan. It was warm to the touch, had a strong crunchy crust, and the kind of dense spongy inside that has great mouthfeel. It required no spread. It was perfect all by itself... although the sweet creamy butter slathered on sure didn't hurt. When asked where this resplendent loaf had whence come, they answered Wave Hill Breads.
Googling Wave Hill Breads from the restaurant, I found to my great excitement, that these lovely loaves were made locally in Wilton, in a small bakery right off Route 7. I was there the following day. I had to find out more.
