As a card-carrying carnivore, I entered Two Boots with some misgivings. This quirky, new pizzeria in Stamford’s Harbor Point was celebrating World Vegan Month, prompting manager Roberta Petit to invite CTbites over for a tasting of The Super Vegan, a totally plant-based "pizzaextravaganza.” Nothing on the pie comes from a creature.
‘Za without juicy sausage? Or gooey cheese? C’mon, this is Connecticut.
"We’re talking salad on a crust," I mumbled to myself as I sat down with Roberta. My immediate resolution: to earn a positive review, the pizza would have to be "great" in its own right, not a pie that was good – as it were -- for a vegan pizza.
No handicaps. No excuses. Nothing less than a party in my mouth.
Six-time World Pizza Champion / Restaurateur / Food Network Judge Bruno DiFabio added another gem to his pizza crown with the opening today of Bronx House Pizza Pie at 27 Ryan Street. This is DiFabio’s second location in the Springdale section, following the success of Amore Cucina a few blocks away.
Located on the corner of Camp Ave. immediate across the street from Twin Rinks and the Post office, this latest venture is reminiscent of an old-fashioned neighborhood pizza joint with red booths, a long pizza making area for all to watch and after-school teens hanging and waiting for their names to be called.
The menu consists of three sizes of pizza, small, large and Sicilian, with traditional and non-traditional toppings plus a few “Specialty Pies. The Bronx House caught my eye with sausage and pepperoni). Bronx House’s menu also features a few appetizers, salads, “Foot Long Hero’s” (notice they are not called a wedge), and “Italian Favorites” of Spaghetti & Meatballs, Baked Ziti, Chicken Parmesan, Sausage & Peppers and three chicken dishes.
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.
A lot of the time, when you write about food and beer, you realize the compelling truths in a story start with the people. Case in point, Brewport Brewing Co. If you've driven on I-95 through Bridgeport any time in the past several months, you have probably seen eye-searing electronic billboards announce its impending arrival as part of their scroll. The waiting is over, and the entire month of August has been designated a public "sneak preview" of the pizza-centric brewpub. I dropped by unannounced to get a taste of what we have in store. Here's your first look.
Brewport started out as an idea in the mind of its president, Bruce Barrett, of Barrett Outdoor Communications, hence the billboards. (You may also recognize his IWagePeace.org billboards.) The brewpub is located directly off exit 27 on 95N, below one of Barrett's billboards, and roughly at the radiant point in the center of the giant loop made by the exit 27A connector. The easy access, and the huge mural of brewing equipment painted on the building's side, make it hard to miss. Bruce and his brother John purchased the building in 2000, and it continued its life as a distribution center for the Fairfield County News for years before they contacted their longtime friend - and brewery manager at BAR New Haven - Jeff Browning.
Unassumingly tucked away amongst the store-fronts in downtown Fairfield is Catch a Healthy Habit. Maybe you’ve not been in a while…maybe you’ve never been at all, or you’ve been curious, but you’ve never been. The Cafe has been in Fairfield for over six years and in New Haven for two years prior to opening in Fairfield.
This casual, health-based, raw, gluten-free and vegan eatery focuses on clean eating. Their products are organic and non-GMO and the tastes and presentations are delicious and beautiful. They recently launched their new Spring/Summer menu and Stephanie Webster, armed with her camera, and I had the opportunity to stop in and sample some of the newest goodies to grace the menu. The food is gorgeously plated, visually stunning, allowing the naturally vibrant colors of spring to take center stage. As the weather heats up and we shed our outer layers we still need to satisfy our hunger without feeling weighted down.
Food halls are all the craze in NYC right now. But in lower Fairfield County, food halls are completely missing and the closest one (the first in Westchester) is in Mount Kisco’s bustling downtown area and is totally worth the 40-plus minute drive to fill your bellies and thus, nourish your soul.
Exit 4 Food Hall opened in February and it’s already a Main Street hot spot. In an area packed with good eateries and ultra-cool bars, Exit 4 is a destination. It’s casual, it’s great for just about any occasion, and with nine food/drink counters there are lots of options for those days when you’re feeling a bit picky. On weekend nights it can get loud, and busy, but that’s part of its charm. There’s a sense of community here and you might even make a few foodie friends while you’re chowing down on food and chugging a brew. I was recently invited to try some of the food and the brew.
With warmer weather on its way, it's time to clean up that grill and bring on the 2016 grilling season. And really...doesn't everything taste just a little bit better on the grill? Even pizza....
If you've never made grilled pizza, you'll be amazed by how simple it is. We've gone with pea pesto, caramelized onions, herbed ricotta and meatballs for our toppings, but feel free to dream up any accompaniment you wish. Marcia Selden Catering has more great summer recipes coming soon.
There's a new roof top in town. Andrew Dominick of Food Dudes reports on Fortina's new Stamford "Pizza Surf Club."
Remember when Fortina Stamford opened and they were supposed to open that sick rooftop that overlooks the harbor, but then it never happened? We do too. And it hurt, bad. Dreams of eating pizza while overlooking the water at sunset while thinking about life were shattered… but WAIT!!!!! Something is happening and it’s happening soon!
The food will be different, and if you paid attention to their Instagram feed you may have noticed some eclectic items like hot dog tacos and stuff like bags of Doritos with jicama, carrots, cucumbers, candied peanuts, gummy bears, pickled pork skin, hot sauce, crema fresca, avocado, the obligatory Parmesan, sesame, and lime. That's a mouthful, and perfect drunk food. We've also heard whispers that they'll be whipping up fish sticks, Kobe beef corn dogs, and other super creative grub.That rooftop space will be Fortina Surf Club, basically a concept within (or on top of?) a concept, and it's going to be lit, homies. And with a name like "Surf Club," it's probably what you think it is...Tiki-style cocktails complete with little umbrellas? Yes.
The opening party at Pizza Surf Club goes down at Fortina Stamford (120 Washington Blvd.) on Sunday, April 17 at noon. Take note: Pizza Surf Club will be open daily from 12 p.m. - Close after this Sunday, weather permitting.
What is the result of combining an incredible selection of local beers, a wide choice of meats and vegetables to join delicious Mozzarella and red sauce atop a great pizza crust, with an atmosphere that is simultaneously relaxed and exciting? Barrel House in Stamford.
Barrel House opened last December in the space that formerly housed Market and Patrizia's restaurants with a focus on pizza, burgers and and a vast array of local small brewed beers. The second restaurant by the owners of Cotto Wine Bar down the street, Claudio and Silvy Ridolfi, designed a very different atmosphere and menu. Silvy told CTbites, “We wanted people to come to Barrel House and enjoy pizza and burgers with friends.” From the moment you walk through the door, you know this will be a lively and fun-filled experience.
No partridges and pear trees in our version, but there were....
12 Frosted Cookies...11 Drinks-a-Drunk...10 Dips-for-Dipping...9 Ice-Cold Cocktails...8 Trays of Hors d’oeuvres...7 Festive Brunches...6 Company Dinners...5 CooooookieTraaaaays (everybody sing)!...4 Cheese Straws...3 Baked Hams...2 Yule Logs...and (finally)...1 Healthy Meal for MEEEEE!!
Time to get back on that wagon, everyone. And thankfully, you have us to help you do it! Happy 2016 to you and may it be filled with good eats and good health! And ok, a good organic wine or beer now and then.
Here are 15 Healthy Restaurants, Juice Bars, Organic Market & Food Trucks across the state of Connecticut.
Vegetarians and vegans and clean eaters rejoice, The Stand Juice Company has opened its 3rd location and is now open in Westport.
Carissa and Mike Hvizdo are passionate about what they do and passionate about the plant based juices, snacks, sandwiches and baked goods they serve at The Stand. Their commitment to “providing good food and a better earth using the land to do so,” has paved the way to their newest and 3rd location.
Mike and Carissa met at a farmer’s market. They will tell you that their connection was profound - brought together by her passion for living life off the land and Mike’s first-hand experience with conquering a rare blood disease through natural healing methods, which ultimately led to him earning his holistic educator certification and his work with the Hippocrates Health Institute in West Palm Beach, FL.
Grazie a Dio. The long wait (and drive to Westchester) is over. Fortina is ready to rock in Stamford’s Harbor Point. Luigi Bianco Pizza, welcome to Connecticut!
Expecting to begin serving any day (as soon as they get their Certificate of Occupancy), partners John Nealon, Christian Petroni, and Rob Krauss invited CTBites to stop by for a sneak peek before the official opening.
Actually that debut won’t be so formal. Nothing soft. No Friends and Family. Not even a ribbon cutting. Just a sigh of relief. “When we open the doors, we’re open,” Nealon told us.
That’s because everything is set, the menu (almost identical to Armonk), the staff (many from Rye Brook and Armonk), the kitchen (the same wood fired ovens from Naples and charcoal grill from Spain) the playlist (specialized for Stamford’s millennials and empty nesters), and yes, hundreds of those familiar San Marzano cans just waiting to boost their pizza trays with a luscious Luigi Bianco. The whimsy is waiting.
The Stand Juice Company, whose mantra is, Life, Fueled by Plants, is about to open its third location in Westport, CT.
Carissa and Mike Hvizdo, are the life force behind Fairfield County’s feel-good The Stand Juice Company. The Stand has been serving up plant based juices, snacks, sandwiches and baked goods since 2005. The business has flourished over the last 10 years and the duo’s standing within the local sustainable food community is palpable among industry jocks, farmers, and loyal consumers.
The excitement surrounding The Stand Juice Company’s newest location at 1200 Post Road East in Westport only further celebrates the enjoyment and healthful benefits people have been experiencing since Carissa and Mike first made their mark in the organic juice world in 2005 with their original location on Wall Street in Norwalk.
CTbites writer, Jessica Ryan, recently attended a press dinner at Table 104 Osteria & Bar in Stamford. Here are her tasting notes.
Tucked away unassumingly on Long Ridge Road, this unpretentious restaurant offers exceptional fare. Together Chef Domenico Iovieno, Restaurateur Walter Cappelli and Chef and Restaurateur Enzo Bruno have teamed up to produce a restaurant that is vibrant, inviting, spacious and modern.
Table 104 Osteria & Bar offers a creative menu featuring fresh, cooked from the heart comfort food with notable inspirations from Rome and the Italian coastline.
Early in 2015, Brick + Wood in Fairfield, launched a Guest Chef Series inviting local Chefs to collaborate with Chef/Owner Paolo Cavalli on a special pizza to be offered once a month.
Each Chef in the previous lineup enjoyed bringing their culinary spin to the traditional Neapolitan pie including Poutine Pizza by Chef Howard McCall of Washington Prime, a Charred Octopus Pizza by Chef Matt Storch of Match, and a Pork Belly and Short Rib Chorizo Pizza by Chef Tim Scott of Geronimo Tequilla Bar and Southwest Grill. Each Guest Chef evening often sells out of the special pie with nearly 45+ served each night.
Who's Next?? Here is the lineup from June through December. Plan your pizza nights now!
It was four years ago this month when I first met a Zuppardi's sausage pie. They say you never forget your first, which I then ensured by writing about it for Serious Eats.
So imagine my surprise when I learned they were rolling out a Zuppardi's pizza truck, and my elation when I ran into said truck, a bright red beacon on an otherwise gray and drizzly New Haven day, on the corner of Chapel and Church in New Haven. Put another way, if New Haven's signature pizzas were the rat pack, the Zuppardi's sausage pie would take center stage alongside New Haven's other apizza stars: Sally's tomato, Pepe's clam, Modern's Italian Bomb, and Bar's mashed potato. Yup, it's that good.
A strikingly thin and crispy yet solidly constructed crust forms the foundation for Camille’s 11 or so red and white pies. They range from the classic margherita to their signature Billy’s Bianco, a combination of pistachio, cream, goat cheese, ricotta, truffle honey, red onion (pictured). Their spicy sausage and kale was an excellent lunch partner alongside the Bianco, balanced well with savory sausage, spicy chile oil, and slight bitterness from the kale smoothed out by mozzarella.
Colony Grill Development, LLC has reached a lease agreement with CP IV Waypointe BP I, LLC to open a Colony Grill within the newly-constructed Waypointe development, located at 515 West Avenue in Norwalk, CT.
Colony, famous for its thin-crust hot oil pizza, plans to open the location in mid-summer 2015.
“We believe Colony Grill is one of the restaurant linchpins of this project, “said Paxton Kinol, principal at Bellpointe Capital, the Waypointe developer. “We love their pizza, their local authenticity, and their commitment to community as a company. Colony is a tremendous amenity to the Waypointe project.”
I recently had the opportunity to visit the newly redesigned Amore Cucina & Bar on Hope Street in Stamford for a blogger dinner.
The restaurant interior boasts a warm rustic atmosphere with its combination of exposed brick and distressed wood. The large bar area accommodates thirty people and offers a well thought out wine list with a concentration on Italian varietals, creative cocktails and craft beer. Sixty seats are set up in a casual trattoria style, and during warmer weather a large patio will welcome diners.
The real news here is Owner Bruno DiFabio, a six-time World Pizza Champion, Restaurateur and Television Personality. With eleven restaurants in the US and new ones scheduled to open in London, I assure you that he knows pizza.
Da Legna is the best kept secret for New Haven pizza lovers. But it shouldn’t be.
Ask a friend who lives or works in New Haven for their favorite pie, and steel yourself for a slew of anecdotes, a bit of Elm City history, and maybe even a neighborhood geography lesson – Wooster v. State Street. Then, after declaring their allegiance to one of the “big three,” lean in, because your friend may end their (a)pizza diatribe with an almost conspiratorial whisper of “Da Legna,” the two-year old State Street restaurant devoted to wood-fired pizzas, Italian tapas, and a refreshing lack of pretense.
As a card-carrying carnivore, I entered Two Boots with some misgivings. This quirky, new pizzeria in Stamford’s Harbor Point was celebrating World Vegan Month, prompting manager Roberta Petit to invite CTbites over for a tasting of The Super Vegan, a totally plant-based "pizzaextravaganza.” Nothing on the pie comes from a creature.
