As more and more souls climb aboard the health(ier) train, the opportunities to eat well while eating out are becoming more frequent and less far between. Thankfully, the days of eating out with kids only to have them relegated to greasy, questionable servings of chicken nuggets, trans-fat laden fries, and white bread-grilled cheese or wondering how to stomach another blah serving of pasta primavera if you are vegetarian are fast departing. Enter, The Granola Bar, aka TGB.
Having established a loyal and vibrant following in Westport over the past 3 years, the duo of Julie Mountain and Dana Noorily decided to branch out to Greenwich just four short months ago. Judging from the speed at which the dining area filled up on the day I visited, the enthusiasm is running at full-speed boogie. From making their own granola a few years ago to now running two thriving restaurants, its been a wild ride but not so wild that they have forgotten where the brakes are located; TGB only serves breakfast and lunch, along with copious amounts of snacks. No dinner. That is precisely so that these two women can make it home to their own families for dinner. Hello, balance. It’s nice to see you again.
With its new, 3 course prix fixe lunch, The National offers a commodity not always found along “The Ave” in Greenwich: a real bargain.
CTBites was recently invited to sample the new lunch menu, and we’ll fill you in on that delicious deal in a moment. But first, we wondered how the restaurant has evolved since it opened a year ago. So we asked owner and celebrity chef, Geoffrey Zakarian.
"We are never on auto pilot," the restaurateur told us. "And we always listen to the needs and wants of the customers. One change that people are loving is that we put French Fries on the menu. We started with homemade chips, but the fries are a huge hit. Sometimes, it is just those small things that people embrace."
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.
Beginning her journey as a chef in Switzerland, Ki Delicia’s owner Fernanda Ferreira had the drive and determination to turn her dreams into a reality by coming to America with nothing but a suitcase and two sets of clothes. Fast forward to 2016, and her customer base has grown exponentially with people traveling from all parts of Connecticut just to get a taste of her incredible edibles. Upon visiting this hidden gem, I witnessed customers lining up around the block in their cars just to get their breakfast essentials. As a family run business both her son and her daughter, Clara Gaspar, help out with the intention of helping Ki Delicia thrive. “I think it’s still a hidden gem to many,” says Clara Gaspar daughter of owner Fernanda Ferrara.
When walking into Ki Delicia Bakery and Deli, you are drawn in by the welcoming aroma of Brazilian delights. Travel a few steps more into the building and it feels like home. Almost immediately, I was greeted by Ferreira and her staff who welcomed me into the establishment with a warm and welcoming presence like a mother who invites guests into her humble abode.
Chef Ian Vest of Greenwich's Back 40 Kitchenbegan his career as a busboy at thirteen years old. Since his teens, he has worked in top kitchens including Daniel Boulud's Manhattan hotspot, DBGB, where he served as Executive Chef. Ian's culinary ethos always begins by considering source—a fitting parallel for the refined farmhouse feel of Back 40 Kitchen in Greenwich, which gets much of its produce from its own farm in Washington, Connecticut.
Get to know Connecticut's newest culinary transplant, his recent late night cravings, his chef mentor, and why making it rain truffles is not always a good thing.
This email, which I received from Joe Gurrera, the owner of Citarella, required setting the alarm for 3:30am, grabbing two cups of coffee and driving the hour to the Fulton Fish Market in the Bronx. Visiting the new Fulton Fish Market was something I have always wanted to do, mingle with the best purveyors of the freshest and best selection of fish, just hours before it arrives at stores and restaurants in preparation for the day’s fare.
The history of Citarella dates to 1912, when a small fish shop opened in Manhattan. Over seventy years later, in 1983, Joe Gurrera purchased the shop and Citarella was born. Joe’s passion for fish started when he was a small boy venturing, in the dead of the night, to the original Fulton Fish Market. It was during these nightly excursions that he educated himself on the various fish and, more importantly, how to choose the best of the best.
Happy National Doughnut Day. Yes, it’s a recognized national holiday, and CT has great doughnuts for sweettooths ready to celebrate. Here are places serving delicious ones...if you have a suggestion for a shop we missed, please let us know below.
Mill Street Bar and Table opened in the Byram neighborhood in Greenwich last October, the brainchild of Executive Chef Geoff Lazlo in partnership with Bill and Leslie King, who head up the organic-centric Back 40 Group. Many in Connecticut know of his work with Bill Taibe at The Whelk in Westport, but his roots with organic gardening and cooking with the finest bounty of the season goes back to his love of gardening and his introduction to the use of these ingredients with Alice Waters at Chez Panisse, Michael Anthony at Gramercy Tavern, and Dan Barber at Stone Barns.
While the Executive Chef at The Whelk, his burger received my “Best of…” in 2013 and with his newest adventure firmly established in the Fairfield County culinary landscape it was time to see if his newest creation was as great…IT WAS!
Chef Lazlo’s latest rendition is the “8OZ PASTURED BEEF BURGER,” described on the menu to include house-made mustard, aioli, Cheddar cheese, served on a potato-brioche, and served with hand-cut fries.
Some cups of coffee begin in Africa. Others in South America. This cup of coffee began, so to speak, in...Hungary. Norbert Dudas and Zoltan Bona, two friends who were hospitality and culinary students back in the day, eventually made their way to the United States. They pinpointed Fairfield County in particular, looking for a place to set up shop and show people what they could do. The result is the convivial, welcoming Cafe Dolce in Norwalk with its decidedly European atmosphere.
Said one regular customer on my recent trip there “It’s the best kept secret...but not for long, I’m sure!”. At that, she threw her hands in the air, cradled and shook her head as she embarked on her snacking quandary (oh, the peril!)...which treat to enjoy?
This cafe, with its steaming cup and rolling pin logo (a nod to their coffee and baked goods, of course), has “hand-crafted” written all over it.
What do brownies and superfoods have in common? Some of you might jump up and shout, “Why chocolate, of course!” while the rest of you might scratch your heads and wonder. What if I told you that the Free & Company Kitchen’s incredible baked goods are all super-food based? Additionally, every one of their items is gluten, dairy and refined sugar-free, sweetened only with organic maple syrup. Some of their products are also egg and nut-free. For those of you with food sensitivities or who have children who do, this small, newly launched company should be on your radar. It should also be noted that these edibles aren’t for just vegetarians, vegans or celiac patients; they’re truly for everyone.
Founded on the premise that snacks can be familiar and comforting and still good for you, Chef Lynne Pasquale sets out to prove this possible one brownie at a time. She has, so far, won over even the most discerning of palates, myself included.
I met with Chef Pasquale at her bakery last week where we had a chance to chat.
It’s whimsical, delightful and delicious—a French patisserie blended with New England style and sensibilities that’s now part of Foxwoods Resort Casino. From edible art in all shapes and sizes to a rainbow of macarons to smiling brownies, creativity abounds at Cake by Franck.
Franck Iglesias started working in a kitchen at age 14. Also a chef, his father warned him it was no easy way to make a living. With days that can last 18 hours and sometimes end at 2 a.m., Chef Franck is no stranger to hard work. But pastry is his passion, and it’s obvious even before you set foot in his new store.
Peering through the window, a giant chocolate pirate rabbit tempts you to take a closer look. Once you’re inside, where to begin? Domes upon domes of croissants (chocolate, almond and coconut, thank you very much), pastries and cookies await along with an assortment of chocolates so artfully designed, they’re almost too beautiful to eat. But resistance is futile.
Because we first eat with our eyes, feast yours on what’s in store at Cake by Franck.
There is a new King of the Hill of hamburgers in Greenwich.
Since celebrity chef Geoffrey Zakarian opened The National several months ago at the lower end of Greenwich Avenue, I have received numerous emails telling me about its burger. On a sunny day I ventured to Greenwich, grabbed a table and ordered “THE NATIONAL UGLY BURGER” which includes Cabot Cheddar cheese, crispy Shallots, Ntl Sauce, and served with malt vinegar chips. I ordered it medium-rare.
The burger arrived and it was served on a wooden cutting board, with a pickle speared through the top of the bun. The melted cheese was oozing around the edges, dripping towards the serving board. The sautéed shallots were peeking from under the cheese, partnered with the edges of a single lettuce leaf. If the taste was as good as the presentation, this would be a great burger. The burger was accompanied by the chips that were vertically arranged in a separate metal vase.
Approaching this gleaming 1968 Airstream, one is met by the two welcoming, smiling souls who commandeer this shining new-fangled-but-vintage food truck. You also can’t help but remember a particular (vintage?) REM song...Shiny Happy People! Or at least, that’s what stuck in my head (and I believe I just showed my age)-how could it not?
Waiting to find just the right Airstream and then taking the better part of a year to refurbish it themselves with ol’ fashioned grit and many a YouTube instructional video, Kathy and Michael McGovern have launched Baked and Sauced, a food truck like none other in our fair state. This once shag-rugged, pleather-filled Airstream has now been lovingly strung with sparkling lights, adorned with sweet flowers in Mason jars that sit upon the serving window, and a charming seating area that serves as a lounge for guests. Picture your ultimate grown-up clubhouse and you get the picture. Add to this charm the fact that this Airstream has...a liquor license.
Serving saucy desserts and craft cocktails, this truck is serving to the over 21 crowd (and bring I.D., they card)!
Occupying the old Riverside post office, Ada’s Variety Store was a local favorite. For many generations Ada was lovingly referred to as the old lady who sold penny candy to neighborhood kids; she was a pillar of the community. She has since passed away, but her legacy lives on. Her family remains involved with the little store’s brand new future, keeping her memory alive for many more generations to come.
The shop, now called Ada’s Kitchen + Coffee, is located near the Riverside train station and has been newly renovated by Ada’s nieces and nephews. With the help of friend and local interior designer, Katie Watson, the new Ada’s Kitchen + Coffee has been transformed into a bright, inviting space, melding the old with the new.
Cake Box, a bakery offering cakes, cookies, cupcakes and coffee as well as nut-free and gluten-free baked goods, will open Feb. 2 in the lower level of 10 Bay St., behind the former Post 154 Restaurant, according to Robert Byrnes, a Ridgefield resident, who co-owns the business with his wife, Jordan Gregory.
The couple also own two bakeries in Ridgefield, Cake Box at 1 Big Shop Lane since April 2010, and Swoon, a nut-free, gluten-free bakery at 109 Danbury Road.
Eastend is the latest addition to Z Hospitality’s expanding portfolio of quality restaurants in Fairfield and Westchester Counties, joining Sole, Mediterraneo, Terra, Aqua and Aurora. Located at the bottom of Greenwich Avenue in the space formerly occupied by Primary Restaurant, it recently opened, 25 years to the week after Mediterraneo up the avenue.
Overseeing the menu is Executive Chef Albert DeAngelis. Chef Albert joined Z Hospitality Group as Executive Chef in 1989 and has been the creative vision behind the group’s Mediterranean-style bistros. Joining him in the kitchen is Chef Matt McNerny, a graduate of the CIA and formerly the chef du cuisine at Aurora in Rye and Sole in New Canaan.
The early part of the year can be a bit of a food doldrums following the festive whirlwind of the holidays, but I'm here to tell you it doesn't have to be. Beginning on January 15/16 for eight weeks, Scratch Baking in Milford can bake you a loaf of bread paired with a spread through their Loaf of the Week Club. Think of it as a New Year's Resolution you may actually keep.
Equal parts surprise and deliciousness, Scratch Baking's Loaf of the Week Club offers "Loafers" (Loaf of the Week members), a freshly baked loaf of bread that is creatively paired with a spread. The loaf reveal is made at the beginning of each weekend, often in an email with a recipe from Scratch. Several of the loaves I experienced last year were revalatory (I'm looking at you, Ethiopian Rosemary Honey Bread and you, Jalapeño Cheddar Country Loaf), and all were comforting and delicious.
This year you can join the Loaf of the Week Club yourself, or gift it for the holidays (or I recommend both). To sign-up, email Scratch at writeus@scratchbakingct.com or call, 203-301-4396.
As announced in The New Canaanite, New Canaan’slocal news website, Donut Crazy has announced its third location and will open in New Canaan, hopefully by the end of the year.
With two location up the Merritt in Stratford and Shelton, the donut shop that features creatively conceived donut combinations named “Cherry Bomb,” “Cannoli,” “Maple Bacon,” the holiday "Noggin Donut" (Eggnog custard filled, rum flavored frosting, sugar, whipped cream topping, with a pinch of nutmeg) and the “Fat Elvis” (Bavarian cream center topped with peanut butter bacon banana chocolate honey), Donut Crazy will occupy the space that formerly housed the Sweet Shoppe and Merle Norman Cosmetics at 4 South Avenue.
A gourmet doughnut shop with two locations in upper Fairfield County is preparing to serve its savory treats at the former Sweet Shoppe space on South Avenue, mostly recently Merle Norman Cosmetics.
Forever Sweet Bakery is celebrating its third anniversary as one of the most creative bakeries for cupcakes, cake pops, and special occasion themed cakes. Located off the beaten path in a strip mall on New Canaan Avenue in Norwalk, CTbites visited on opening day several years ago and over the last three years the bakery has received numerous accolades including the 2014 & 2015 Best of the Gold Coast Cupcakes. CTbites recently returned to Forever Sweet to confirm the original impression and taste the expanded offerings of cupcakes that owners Sky and Frances Mercede have created.
Over the years, their cakes have been featured at many political victory parties and charity events including the Connecticut Food Bank, the Westport Little League and the Susan G. Komen Foundation, Sky and Frances believe in giving back to the community as often as possible.
The National, the newest restaurant from celebrated chef, restaurateur, TV host, author, and philanthropist Geoffrey Zakarian, is now open in the heart of downtown Greenwich, at 376 Greenwich Avenue.
We were invited to sit down with the chef just 24 hours after he opened the doors to the public. Sitting in a corner banquette, our candid conversation spanned his 30-year career, including his love for Greenwich, formative culinary influences, and his advice for aspiring chefs.
The National feels like an extension of Zakarian himself. They both exude a studied yet casual New York elegance, are utterly charming, and yet quite approachable. A former Greenwich resident, it is no surprise he chose to open the restaurant within this community he knows so well. The modern american bistro feels at home on the Avenue and inside, boasts the welcoming charm of a neighborhood café with a seasonal menu positioned to please.
As more and more souls climb aboard the health(ier) train, the opportunities to eat well while eating out are becoming more frequent and less far between. Thankfully, the days of eating out with kids only to have them relegated to greasy, questionable servings of chicken nuggets, trans-fat laden fries, and white bread-grilled cheese or wondering how to stomach another blah serving of pasta primavera if you are vegetarian are fast departing. Enter, The Granola Bar, aka TGB.
