The iconic New York City food cart turned brick-and-mortar restaurant is open for business at 906 Chapel Street, New Haven
The HalalGuys, which originally started as a hot dog cart in 1990, gained worldwide recognition for its twist on traditional Middle Eastern cuisine. Known for its secret white sauce and lip-tingling, explosive hot sauce, The HalalGuys has become a staple of New York City street fare. Those with big appetites can plan on hearty portions of chicken and gyro over rice with salad, consistent with those served in New York City. All ingredients are delivered and prepared fresh daily. In addition to the world-famous platters, the New Haven location will be dishing up sandwiches, hummus, fries, and, for desert, baklava.
Drawing from the success of the original, the founders of The HalalGuys decided to open “brick and mortar” restaurants around the nation. The Chapel Street restaurant is the first in Connecticut. At least one other is in the preliminary planning stage for an undetermined location in the Stamford area.
In which I hope to survive this column's publishing.
Most beer is best when it is as fresh as possible. The ability to buy beer at the source of its manufacture has completely changed how Americans interact with their brew, and it's given brewers the chance to utilize ingredients with increasing fragility of flavor. The concept is not a new one, really. In order to ensure quality, macrobrewers have spent untold dollars figuring out how long their beer lasts under different conditions, and have been printing Born On dates on their cans for well over a decade. On the other end, small brewer whale-chasers have approached a lunatic fringe in threatening to pour their own IPAs down the drain should they have been bottled and sold in more than the space of a workday.
For the next few weeks in this space I'll be attempting to find out how long certain beers can be cellared like fine wines. What happens to them? How do they change, and what's it like to drink them? I'll be trying beers from several brewers; some which have been made specifically to drink after resting, but most decidedly not.
Three years ago, the U.S. Post Office on lower Atlantic Street closed. As recently reported in the Stamford Advocate, the 100-year old building will be developed by the Capelli Organization of White Plains and will feature a food hall that will resemble the Urbanspace markets throughout NYC.
According to Capelli’s CEO Bruce Berg, the food hall will include vendors that will sell a variety of food, including pizza, a cheese shop, and may include a full restaurant. CTbites is currently tracking down a few leads on several of the early vendors who have agreed to take space, and if true this will be a diverse and wonderful selection of food. Berg also told a crowd at a recent open meeting that the original building will be restored.
This is great news to both architecture and food aficionados.
Nom-eez is on the road, delivering anywhere within a 5 mile radius. That includes all of Fairfield, Bridgeport, and a bit of Westport! Call them 7 nights a week as well as Monday- Friday from 11- 2:30. Menu online www.nom-eez.com. Call 203-923-8686 with your order. A catering menu is available for groups of 6 or more as well.
On Tuesday October 18, Fleisher’s Craft Butchery in Westport will teach you all about “Goat & Lamb 101.” Learn about the anatomy, techniques for preparing the meat, where it comes from, and more. It lasts from 7-9pm and costs $100 per person. Buy tickets in advance online.
Thread City Hopfest: Oktoberfest unfolds at Willimantic Brewing Company on October 20 from 6-9pm. A Cupcake for Later, Cafemantic, and Willimantic Brewing Company will prepare Oktoberfest inspired dishes will the brewery pours seasonal brews. Tickets are $30 in advance of $40 at the gate. Admission includes a commemorative Oktoberfest stein, and 4 half pours. Additional beer can be purchased.
The Stamford Ferguson Library’s Friends Literary Pub Crawl takes place on October 18.
The growth of the Black Rock Farmers' Market this year was tremendous and the enthusiasm for more things local has been contagious. After our market season ends on Saturday, October 15th, we will gather on the field once more to celebrate our third season (crazy, I know!) The Harvest Hootenannywill be held on Saturday, October 29th from 1-5 pm.
This family-friendly event will, of course, be chock-full of local chefs, breweries and music-makers. Walrus and Carpenter will be tempting our tastebuds again with a pig roast, poutine, and popcorn. For a special treat, BRFM veteran Whisk & Brushwill be filling our bellies with their delicious doughnut creations. In addition, there will be 10 local breweries and oodles of great stuff like a haunted house to scare your pants off, plus our annual corn hole tournament.Hitch and The Giddy Up and Grit Rhythmwill be laying down our musical soundtrack for the day. To get into the seasonal spirit of the month, Halloween attire and dancing will be most welcome (you know you want to).
Despite the torrential rains they came – They came in droves to the first inaugural Taste of Fairfield which was held at The Delamar Hotel in Southport. Guests – young and old alike – enjoyed delicious fare, beautiful cocktails and artisanal wines from over two dozen popular restaurants and specialty markets from the Fairfield County area.
When I saw the announcement that Elm Restaurant in New Canaan was hosting four of the best chefs in Connecticut were gathering in the kitchen to serve a completely vegan menu I was curious. Elm’s chef Luke Venner arranged for chefs Mazen Mustafa, formerly of The Elm restaurant in Brooklyn, Marcell Davidson, from Community Table in Washington, CT, and Tyler Anderson, from Millwright’s in Simsbury. Would these four chefs create a meal this self-professed carnivore would enjoy? The answer is YES.
Many of us felt a sense of loss when Le Farm closed and Chef Arik Bensimon decided to pursue his other passion and create beautiful wood bowls. His brilliance in the kitchen, combining ingredients and textures as only great chefs can do, would be missed. Quietly and with no fanfare, Chef Arik has re-entered the Fairfield County food scene, at a small café in The Perfect Provenance in Greenwich, where his latest venture again proves his culinary talents in an environment dedicated to luxury and charity. When we spoke to him after the meal we asked him about this intimate space versus some of the larger restaurants he has worked in. He stated that he wanted this size, a place to serve the foods from his past.
The Perfect Provenance is the brainchild of Greenwich resident Lisa Lori, whose personal mission is to ensure every child can smile. All three of her sons were born with a rare condition, one of the prevented them from smiling. Numerous surgeries eventually corrected each and now Lori’s Three Little Bears project donates a percentage of the proceeds from T-shirts and bags to Operation Smile. These products are featured throughout the Perfect Provenance and have raised over $1 million to Operation Smile. The store is a perfect place for luxurious products and cuisine.
October is pumpkin season and whether you are into carving or cooking with these emblems of autumn, there is no shortage of DIY recipes. A quick Pinterest search will have you drowning in drinks or challenging your creativity, but fortunately for foodies in the Westport area, we have Sue Smith, owner of Prime Health Style, to keep us grounded.
Sue’s recipe below for vegan pumpkin custard is simply divine. And what better place to pick up your pumpkins than at the Westport Farmers’ Market? Open from 10 to 2 this Thursday at 50 Imperial Avenue, stop by to pick up items for Sue’s recipe, visit with nearly 40 vendors, and stay for the chef demo and other activities (listed after Sue’s recipe).
The latest incarnation of Mama’s Boy and Peaches, debuts this week as Greer Fredericks opens Peaches Pub and Juke Joint in Norwalk. Located at 7 Wall Street, this newest venture combines Peach’s, a first floor restaurant, with an upstairs “juke joint.” Overseeing the kitchen is Paul Failla, who previously worked at Bar Sugo, The Whelk and Saltwater Grill. The vision is laid back, kick off your shoes environment that serves some good old fashioned southern cooking at reasonable prices.
The space is open and allows for both seating in couches, easy chairs, at tables or at the long bar. The upstairs offers more seating plus access to the water view terrace. The walls will be adorned with artwork from New Orleans’ artist Dr. Bob and features many of his works from the “be nice or leave” series.
The opening menu include appetizers such as Chicken Liver Spread on Ritz crackers, Country Fair Bacon, Fried Green Tomatoes, Uncle Leon’s Mussels with Jambalaya broth and Andouille sausage, Chicken-Fried Chicken livers and Dark and Stormy Ribs. Save room for Supper, which includes Panhandle Shrimp and Grits, a Bucket o’ Chicken for two, Sunburst Trout, a Big By Burger and “The Thigh High” buttermilk fried chicken.
Napa & Company has announced the schedule for its popular Fall Wine Class Series. It kicks off on Monday October 10 with a “Fall Wine & Food Pairing Guide.” It costs $45 per person, plus tax and tip. Classes start at 6:30pm and typically include 6 wines paired with 3 small plates.
On Wednesday October 12, Chef Prasad and INDIA New Canaan will host Black Hog Brewing Company for a 5 course beer dinner. Tom Sobocinsk, the brewery owner, will guide you through the beers and how they complement the dishes. 7-9pm and costs $60 per person, plus tax and tip.
Ghost Tour meets pub crawl on Wednesday October 12. “Pints 2 Poltergeists” includes a ghost tour of Mystic, CT, 3 stops for a beer along the way, and take home treats from Two Roads Brewery. It costs $35 per person.
The New London Food Stroll takes place on Wednesday October 12 from 5:30-8:30pm. A $30 ticket gives you the opportunity to stroll through downtown sampling bite size samples and drinks from popular restaurants in the area. There will be live entertainment as well.
Every year we eagerly anticipate the joy of great summer weather and dining al fresco but considering some of the complications that come with the territory (irritating insects, aggressive bees and the heat!) it comes as no surprise that the term ‘al fresco’ is borrowed from Italian and actually means "in the cool air." And what better time to dine in the cool air than during the fall season?
Here atThe Local Vaultwe have paired up with CTbites to trade tips on the best way to enjoy the rest of the crisp fall air before we all head inside for the winter. So grab your cashmere sweater and a glass of Chianti and follow along!
In the world of interior design the term “bring the outside in” is well known and well advised in order to create a beautiful and serene home.
There's a new pizza "truck" in town, one with built-in street creds. Brick + Wood Pizza in Fairfield has set its pizza making in motion with a mobile wood-fired pizza oven, custom designed by acclaimed fourth generation pizza artisans, Acunto Forni, and imported from Naples, Italy.
The mobile Acunto pizza ovenmirrors the wood-burning one in-house, ensuring the same tasty pizza is available no matter where it is prepared. The oven reaches over 1,000 degrees in temperature in a short period of time with an overhead flame cooking the pizzas in 90 seconds or less. The surface is made of volcanic brick, which is more porous and prevents the crust from burning.
Mecha Noodle Bar, which opened its first restaurant in Fairfield in 2013 and later its second site in South Norwalk in 2015, opens its third location in the heart of downtown New Haven. Located at 201 Crown Street, this 2000-square-foot spot will offer the ultimate comfort food in New Haven appealing to students, residents, business people and families alike with its menu of Asian comfort food options at affordable price points.
For those not already familiar with the menu at Mecha Noodle Bar, the menu features signature dishes such as ramen and pho as well as other flavorful selections such as steamed baos and a well curated selection of Asian plates borrowing from Vietnamese, Korean and Chinese traditions. The menu has been created to soothe, nourish, sustain and inspire – at a modest price. 80% of the core menu in New Haven will be similar to its sister locations with the remainder of the menu debuting new dishes with a Mecha twist. And of course, “Slurping is encouraged” as clearly stated on the menu.
With cooler weather around the corner and Rosh Hashanah just past, it’s time to reach for your honey pot. If your summer was full of honey-themed cocktails and BBQ’s, it’s quite possibly still on the kitchen counter but if you enjoy honey “only in my tea when I’m not feeling well” it might be in the darkest corner of your cupboard most likely crystallized. No, it is not spoiled and you don’t have to throw it out. Right now, honey is having a moment as the next artisanal food superstar. Partly because bees are disappearing – you’ve heard about colony collapse sparking a beekeeping craze and partly because honey is believed by many to relieve symptoms of colds and seasonally allergies.
Honey is the only food made by an insect that humans consume and although it was found in the tombs of the Pharaohs, honey can last forever if stored properly – in a cool, dry place, yet it will loose its delicate flavors and health benefits over time. Most people think that honey is honey is honey but it’s not. I’m going to help demystify the flavorful world of honey so that you can be an informed honey connoisseur and navigate your way around the delicious and diverse world of natures oldest and only raw sweetener.
Up the steps off the city streets of New Haven, you may feel transported to another time and place. A space that somehow manages to feel elegant, yet contemporary and welcoming at the same time. This could only be ROÌA, where its elaborate high ceilings and attention to a bygone era’s architectural detail make a striking first impression. But they only set the stage for you to be further impressed with the sights and flavors about to arrive at the table.
CTbites first visited ROÌA for its grand opening back in 2013—grand being a most fitting descriptor. We were thrilled to return and experience a dinner featuring summer’s bounty of the local heirloom tomato, in one interesting configuration after another. And just one in the “veg-centric dinner series” Chef Avi Szapiro has offered since last year, when they first showcased asparagus, followed by summer squash, then tomato.
Westport Restaurant week returns from Sunday October 2 to October 16! Popular restaurants like Matsu Sushi, Little Barn, Rive Bistro, Artisan, and more are offering special prix fixe menus. Lunches cost $15, $20, or $25 while dinners cost $25, $30, or $35. Some restaurants are also offering brunch.
Milford Restaurant Week takes place this week, too. Join them from October 3-9 for prix fixe lunches and dinners. Participating restaurants include Archie Moore’s, Bridge House, Bin 100, Stonebridge, and more. Prix fixe dinners will be $20.95 or $27.85 while a prix fixe lunch menu will be offered at $14.95.
Get ready for a Compin' and Stompin' Jazz Jam at Walrus + Carpenter on Tuesday October 4. Ian Tait, Scott Packham and Ted Morcaldi will team up to play a mix of swing, modern and fusion from 7:30-10:30pm.
The 7th Annual Drink Pink for a Cause takes place at Bernard’s & Sarah’s Wine Bar on Wednesday October 5 from 6-8pm.
Have you heard the “buzz”? Tuesday September 29 is National Coffee Day, and CT is home to some great local coffee spots where you can celebrate. There's a lot of coffee in this state so we've divided our list into Fairfield County & Beyond FC.
Here are 25 places that serve some of CT’s best java. One might even say they’re more than just your average “joe….”
The iconic New York City food cart turned brick-and-mortar restaurant is open for business at 906 Chapel Street, New Haven
