Imian Hospitality, in collaboration with Building & Land Technology, announce The Beer Garden @ Harbor Point. Beginning in early May beer enthusiasts will have a new venue to call their own, Stamford’s first ever waterfront beer garden with over 300 seats, craft beer, and food trucks. And now we are excited for Summer.
With a carefully curated roster of 24 craft beers on draft showcasing hard to find ales from Dogfish Head, Captain Lawrence, Curious Traveler and local Connecticut brewers Thomas Hooker, Half Full and Two Roads, it promises to be a beer lover’s nirvana. The Beer Garden will also feature a reserve list of large format bottled craft brews for the true connoisseur. In addition, master mixologist Jason Clark has created a collection of hand crafted American-centric cocktails that provide a refreshing alternative to great beer.
A rotating collection of Gourmet Food trucks slotted along the Beer Garden’s driveway will provide a culinary bounty that will contribute to the innovative and unique character of the Beer Garden. Lobster Rolls & Crab Cakes from Lobstercraft, Wood Fired Farm to Table Pizzas from Skinny Pines, Sandwiches from Hot Off The Grill, Authentic Caribbean from Maddy’s and Gourmet Grilled Cheesefrom Melt Mobile
We are excited to begin bringing you even more content from across the state of Connecticut, welcoming new voices into our mix, and experimenting with the occassional shorter, more tactical posts. To that end, we are pleased to welcome Emily Cahill, the newest addition to the CTbites team covering one of our favorite new spots in Middletown. - Stephanie Webster + Amy Kundrat
Photo: Nick CaitoKrust Pizza Bar
Cuisine: Wood-fired pizza, Bar Price: $10- $15 Our Highlights: Specialty pizzas, bourbon and cocktails Hours: Mon – Closed. Tues-Thur 4pm – 1am, F&S 4pm-2am, Sun 4pm-1am Online: http://krustpizzabar.com/
Wood-fired pizzas, a softly lit interior, and a seemingly infinite bourbon list sets the stage for NoRa neighborhood newcomer Krust. Owners Rich Garcia and Kevin Wirtes introduced the Middletown eatery in mid-January 2013, showcasing a concise but creative menu of beautifully executed artisan pies. Whether it’s the rustic pine paneling, amber glow of bar shelves brimming with bourbon bottles, or smoky aromas permeating the space from the wood burning oven, one thing is evident: Krust is a delicious and welcome addition to Middletown’s bar and restaurant scene.
The holidays are over, football is over, it's still cold, and meteorologists are gesticulating like Kermit the frog introducing the next act. It's time for strong drink.
The boys at Lagunitas Brewing in California screwed up their first try at making a barleywine ("Gnarlywine," natch) in the late 90's, but they were left with an interesting recipe wherein they threw in some brown cane sugar. The resultant brew wasn't what they were going for but... it was pretty good. Pretty damn good. They called it Brown Shugga, and it became a big hit for them when it was released every winter. In the winter of 2010-11 though, they hit a snag. The brewery was expanding, and construction forced the brewers to choose: do we make the time-consuming 'Shugga and cut production on our staple beers, or do we cut 'Shugga, and risk pissing people off? They went with option two.
"Brain Blaster," huh? I crinkle the plastic bag in my fingers and stick my nose in once more to inhale the pungent aroma of the dried green buds it contains. "Its only sounds like 'Brain Blaster'," says Brendan Kingston. "There's no way anything with a name like that gets past the FDA." I drop the bag and pick up a small glass of brown beer. The beer's real name is An Braon, meaning "The Tasty Drop," which is appropriate. We're not here to discuss the forest here, though: we're looking at the trees. Well, vines, to be precise. I'm sitting at the first in a series of educational tasting classes conducted by B. United International, and hosted by Coalhouse Pizza in Stamford.
Every day, CTBites chronicles the myriad ways in which we're lucky to be living in Fairfield County during the current food (and beer) renaissance in America
Like beer? Like to learn about beer? You'll want to know about Little Pub's Berkshire Brewery Beer dinner hosted by Berkshire Brewing Co. co-founder Gary Bogoff, on April 24th.
Gary will explain the flavor profile, ingredients, and special brewing process for each beer served while you enjoy a five course little pub dinner paired with six different berkshire beers. He’ll also share stories about Berkshire’s journey from a couple of home brewers to one of the regions largest craft brewers still brewing beer the old fashioned way: unfiltered, unpasteurized, free of any chemicals or preservatives, and delivered fresh every week. you can even try beer the old fashioned way because we’ll have a a hand drawn cask of extra hopped lost sailor ipa (and maybe a few other surprises too). Menu is below:
Every night in America college kids somewhere are getting together, reaching their hands into cardboard boxes and pairing pizza with beer. In terms of originality, this combination carries about as much novelty as the Sun rising, or the L.A. Sheriff's Office failing to hold a guilty celebrity. The beers at these gatherings range from "cheap" to "possibly poisonous," and stay toasty warm under someone's bedclothes lest the weaselly R.A. sniff around and find the canned contraband in the mini-fridge whose box was most recently used to sneak a keg up the elevator. "Pizza and beer night" need not cause cataleptic flashbacks of Gumby's, Domnio's and Milwaukee's Best*, however, because as we put away childish things, so too can we put away lame food. This was the thunderbolt which struck Dan and Kristien of OmNomCT when they decided to pair with Coalhouse Pizza in Stamford and Victory Brewing on Monday, March 19.
If you like rare beers from sierra nevada, Little Pub in Ridgefield has an evening for you: “Treasures of the Sierra Nevada” beer dinner will be held on january 31st, 7pm at Little Pub. Marty from sierra coming in to take you through ovila dubbel, ovila quad, 30th anniversary grand cru, estate homegrown ale, the brand new ruthless rye ipa, and life and limb 2 (the sierra-dogfish collaboration).
Details: Six draught beers paired with a six course tasting menu
Jill Moskites works the grill while her husband, Josh, takes lunch orders from a hungry crowd. It’s a cold Wednesday afternoon in October, perfect for what The Whey Station is serving up -- gourmet grilled cheese sandwiches, hearty, “truckmade” soups and specialty hot dogs. Fortunately for all of us, The Whey Station is the newest local addition to the handful of food trucks hitting the streets.
It’s a new endeavor for the Moskites, who until recently were familiar faces at their family’s gourmet foods shop, The Wild Raspberry in Cromwell, and together they have about 19 years restaurant and specialty foods experience.
