You know how you “just know” when a new restaurant is going to be good? That’s the feeling you get in the first ten minutes at Brick + Wood, a new restaurant and wine bar in Fairfield’s Brick Walk Plaza on the site of the former Ponte Vecchio restaurant. When you make a great find like this, it’s a double-edged sword: You want to share it with friends, but at the same time keep it your secret a little longer. We decided to share. You’re welcome.
On a recent lunch visit, as we perused the distressed-wood and worn-brick decor, an amuse bouche appeared out of nowhere—two crispy crostini topped with fluffy homemade ricotta, sautéed broccoli rabe and imported prosciutto—as if to say, “Let’s get this party started.”
With a hip and lively environment, the Barcelona restaurants have consistently offered bold cuisine, inspired by the Iberian Peninsula accompanied with some of the best drinks and Sangria in the area. Each location adheres to the basic premise that a visit to Barcelona must combine great fun with great food. To continue in this tradition, Barcelona (SONO) recently introduced its new Executive Chef Wayne Homsi. Fresh from his culinary journey throughout Spain, CTbites stopped by to sample Chef Homsi’s new additions to the Spring menu.
Chef Wayne graduated with honors from the Culinary Institute of America in Hyde Park and joined The Waldorf Astoria Hotel where he became the youngest sous chef in its history. He subsequently worked at Picholine and then became the opening sous chef at its sister restaurant Artisanal Fromagerie and Bistro in New York. He next joined Il Barilotto as Executive Chef and Partner in 2002 before joining Barcelona SONO earlier this year.
The menu at Barcelona offers “Meat + Cheese,” “Tapas” plus a few smatterings of “Paella,” “Meat + Fish” and Mixed Grill.” The Tapas contains bar bites and others that are more closely described as small sharing plates.
Luxe Winebar (aka Luxe Modern Wine & Cocktails) at 190 Main Street in Westport will soon re-open on under new ownership. Former owner Robert Reilly has passed the torch to new owner, Dave Morton. The two are working together to make improvements to the menu and interior of the bar, while keeping things the way patrons liked it.
“We had a loyal customer base that was disappointed to see LUXE had closed temporarily,” said former owner Robert Reilly. “Dave and I hope they’ll come back and find LUXE better than ever.
Morton is working to make the setting warmer and friendlier, plus adding on menu items to complement the existing cheese and charcuterie. “The cheese and charcuterie have been well received,” Dave Morton says. “I want to give people even more options to choose from. New items will include desserts and chocolates from neighboring businesses, plus other wine-friendly noshes like hummus and pita chips, and olives.”
Cuisine: American, Tapas, Wine Bar, West Hartford Price: Small plates range $3.95 - $17.95 Our Highlights: wine, charcuterie, tapas Hours: Kitchen open Mon – Wed 4-10pm, Thurs: 4-11pm, Fri-Sat: 4-12pm (Bar open late Mon-Sat) Sun: Kitchen & Bar 4-9pm Online: Official Website | Facebook
Small plates reach new heights at Vinted Wine Bar and Kitchen, where food is anything but secondary. Add 68 wines by the glass and you’re well on your way to finding that perfect pairing. Sister restaurant to The Federal in Agawam, Vinted burst onto the West Hartford dining scene in late 2012 when owners Ralph Santaniello and Michael Presnal launched their newest venture in Blueback Square. A classy vibe, inventive array of modern American tapas, and encyclopedic wine list leaves little, if anything, to be desired.
In search of my culinary Dulcinea, I heard there was a new "cocinero" in the town. So, instead of hopping on a faithful nag, I got in my fickle Mini Cooper and headed to the Greenwich Barcelona for the culinary offerings of new head-chef, Michael Lucente. Chef Michael comes to Barcelona after 10 years of experience, starting as a graduate from the Culinary Institute of America. He has been Sous Chef at BLT Steak in Westchester and Napa in Stamford and head chef at La Promenade des Anglais in New York. He had the exciting opportunity to Sous Chef on Iron Chef America in April of last year and joined Barcelona Greenwich in November. Greenwich, you're in luck. And so are Barcelona patrons everywhere as the revamping of Barcelona's signature menu is making tapas-cravers everywhere muy feliz.
After a brief bout of Musical Toques, Claudio and Silvy Ridolfi -- owners of Cotto’s Winebar and Pizzeria in Stamford -- have convinced veteran Chef Greg Depelteau to come aboard and expand their imaginative menu of small plates and pizza.
Depelteau, a graduate of the French Culinary Institute, is in total simpatico with the Ridolfis’ insistence that a dish, especially a small plate, should be driven by primary flavors. “These days a lot of chefs overdo things,” Greg contends and we agree. “Too many flavors confuse the diner.“
Cotto’s simple take on hanger steak, a cut prized for its flavor, makes the case. After marinating the muscular cut overnight in herbed EVOO, Depelteau quickly grills the meat on a blazing hot sheet pan to achieve a hard sear, while maintaining a surprisingly tender, rare interior. A
Parallel Post has launched a "Hot-tail Happy Hour," a week-day cocktail list of of three steamy concoctions that can be paired with their usual happy hour specials, available Monday through Friday from 2 to 6 p.m. Although it will take more to transport me from the Trumbull Marriott to the slopes of Val d'Isère, at $7 each, these après-ski cocktails are a nice alternative to the usual glass of wine. In addition to their full menu which I wrote about last week, I have become a fan of Parallel Post's wallet-friendly happy hour menu and this new cocktail addition.
The man behind these inventive drinks is a familiar face to Fairfield County, lead mixologist Greg Genias who is the man behind Barnum Publick House's epic Bloody Mary Bar. For Parallel Post, Greg has created a full menu of original cocktails, featuring many house-made liquor infusions. A native of Jamaica, Greg comes to Connecticut by way of Utah, Greg's preference leans toward classic cocktails like Manhattans and brown liquors served neat. In addition to these new concotions below, don't miss Gregory's Bloody Mary made with an infused spicy vodka and a blend of roasted vegetables.
Parallel Post Hot-tail Menu
Hot Buttered Popcorn: House-blend herbal tea and popcorn-infused rum
The first thing I noticed when I walked into Eren’s Grill was the neatness and precision of the refrigerator case. Platters of perfectly aligned kebabs await the grill. Bowls of bright-red-hued eggplant-tomato salad and pale, fluffy humus. Glistening rows of dark-green stuffed grape leaves. Then Eren, a young man wearing chef’s white’s embellished with the Turkish flag, stepped out from the open kitchen and proudly started telling me about his fresh and homemade food.
Fairfield’s new and only Turkish restaurant is a small joint in a strip mall. With just a few tables, it does a lot of take-out and catering. Whether eat-in or take-out, it’s a welcome addition to the Tunxis Hill section of Fairfield, a neighborhood that could use more good food. And the food here is good: fresh and full of flavor. Ottoman cuisine has a long and noble history, and Eren – who was head chef of the Athens’ Tike, an international group of Turkish restaurants in places like London, Cyprus and Kiev -- for 8 years -- is proud to put his signature on it. “I want to play a little,” he says.
As an English enthusiast, I am always looking for meaningful ways to explain the concept of “irony.” It is perhaps the most misunderstood word in the English language. Although Alanis Morisette’s single “Ironic” proved catchy, it helped propagate the phony notion that irony must be linked to coincidence or misfortune. Irony is actually a simple “incongruity between what might be expected and what actually occurs.” Examples include a traffic officer avoiding parking tickets or the demise of “unsinkable” Titanic. But the best embodiment of the term is certainly the Fat Cat Pie Company. This venture, led by Mark Ancona, Anthony Ancona, Suzanne Ancona, and Mike Pelletier, is a dazzling display of all things unexpected.
LUXE Modern Wine & Cocktails in Westport is focusing on mixology education this fall and winter just in time to get your bar fully stocked and your skills sharpened for the holiday entertaining to come. Cocktail Classes will be held on 10/29, 11/19, 12/17, and focus on the following subjects: Setting up a home bar, basic bar tools, basic cocktails with mixers; basic cocktails Spirits, punch and cocktails for a crowd, how to create your own signature cocktail, and prepping your home bar for a cocktail party. To RSVP, leave a message for LUXE @ 203 349 5039 or message on facebook.
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.
It's been 24 hours since I left Bereket, a tiny hole in the wall Turkish restaurant located behind a Citgo station on Bridgeport's Main Street. As I write this I wonder, is it too soon to go back?
Bereket has been dubbed by people in the know as Fairfield County's best kept secret, and I finally understand what all the fuss is about. Mind you, this place is not fussy. Hidden beside of the gas station's mini mart, Bereket's small dining space has only 3 tables and boxes of Turkish beverages and pantry staples lining the walls. But what this single room Turkish delight lacks in ambiance, it makes up for in the quality, freshness, and flavor of the food.
Owner Selahattin Cinar has been in business for 6 years, and chats with customers while holding court in the kitchen preparing a steady stream of take-out orders. He greeted us warmly as we walked in, and we were relieved to find that he spoke enough English to answer questions and help us navigate their extensive menu. When we asked what was good, we were led to a display case filled with cold mezes (appetizers) and kebabs awaiting the heat, and simply told,it's all good. And it was.
You know how you “just know” when a new restaurant is going to be good? That’s the feeling you get in the first ten minutes at Brick + Wood, a new restaurant and wine bar in Fairfield’s Brick Walk Plaza on the site of the former Ponte Vecchio restaurant. When you make a great find like this, it’s a double-edged sword: You want to share it with friends, but at the same time keep it your secret a little longer. We decided to share. You’re welcome.
