Matt Stanczak, the former owner and mastermind behind Danbury's popular Stanziato’s, has just launched the mobile farm fresh kitchen Eggz. Open for business Monday through Saturday at Holbrook Farm, and beginning in November at the Westport Farmers' Market, Eggz will focus on egg sandwiches and other delicious farm fresh offerings with an emphasis on vegetables.
At launch, Eggz has 5 breakfast sandwich on rotation, based on classic offerings with a creative Matt Stanczak twist. The "Crack is Wack" (pictured below) is a combination of soft scrambled eggs, goat cheese, bacon, fig spread, and arugula on toasted brioche. A "Sausage, Egg, and Cheeze" is layers of housemade chicken chorizo, ever easy eggs, Vermont cheddar, and awesome sauce on a toasted brioche. Other playfully named sandwiches such as the "I'll Have What She's Having" and "Bodega Sandwich" feature prosciutto, scrambled or over easy eggs, and layers of Stanzack's fresh homemade ingredients.
Recently the CTbites team previewed the menu at El Segundo in South Norwalk, the newest restaurant from the talented partners who created The Spread just up the block. The concept: Eat the Street. Intersect some of the world’s tastiest street food at the corner of Washington and North Water in SONO.
What began as a tasting quickly turned into a party ... a coming out party for Carlos Baez, Executive Chef of The Spread, one of the region’s most versatile, yet unheralded, chefs.
The menu flaunts Baez’ extraordinary range -- a gastronomic tour de force featuring over 3 dozen dishes curated from the boulevards and back allies of 27 countries on all seven continents, including barren Antarctica. (More about that selection later)
We are VERY excited about this week's Bethel food news covered by our friends Hearst Connecticut:
Several local entrepreneurs hope to open a brew pub in the former train station, which they believe will bring a new demographic to downtown [Bethel].
Lisa Tassone, owner of La Zingara on P.T. Barnum Square, and several partners have been discussing a brew pub when space at the station became available. Bethel Cycle closed last fall after operating in the building for about five years. “As soon as we walked into the space we knew it was a perfect fit,” said Tassone, who opened La Zingara about 13 years ago. Chris Sanzeni, an experienced brewer, said the historic building and the artistic nature of making beer is a perfect fit — adding Smirnoff vodka was produced for the first time in the building next door.
Several years ago CTbites visited Basso Café Restauranton New Canaan Avenue in Norwalk and was very impressed with many of the dishes created by Owner / Chef Renato Donzelli. Since that time Chef Renato has maintained his vision of creating a wine bar to complement the food, and that is now a reality as Basso Café Restaurant is now Basso Café Restaurant Wine Bar.
The interior has been updated with large, vibrant paintings along one wall, smaller modern pieces along the other wall overseeing the 60 seat dining area. The lighting is soft and inviting and acoustical tiles have been installed to reduce the noise level. After the recent receipt of a full liquor license, guests can now benefit from Chef Renato’s pairing of wines to balance the vibrant flavors of his cuisine and the rear of the restaurant now showcases the bar area with a selection of personally selected spirits, including organic vodkas.
Mexicali Rose is the type of small town dive you might take for granted if you grew up with it in your backyard (like I did), or you selfishly want to keep it to yourself (like I do). As a kid growing up in Newtown, I knew it was preferable to its Subway strip mall neighbor, but it wasn’t until I logged many thousands of miles of travel and dozens (hundreds?) of taco joints, that I truly saw this place. Homemade tortilla chips, walls covered in a clutter of Mexican folkloric kitsch, a handful of enamel top tables, and one very kind family that owns and runs the restaurant make Mexicali Rose one of my favorite hidden northern Fairfield County gems.
Photo: La ZingaraLa Zingara in Bethel will launch a new cocktail program beginning April 1 with a menu spanning classic cocktails to their own crafted creations. The backbone of the new menu will be rooted in house made ingredients, including syrups, grenadine, fresh-squeezed juices, and (a handful of) bitters. In addition to the new cocktail program, Ecco Rooftop Eatery & Bar (located just above La Zingara) will reopen on April 1 as well.
"We are finally bringing La Zingara up to par on the cocktails that we have been doing on the [Ecco] rooftop for a while now. We are looking to bring the same quality that we bring to our food. Clean, simple drinks that utilize what is in season. Twists on the classics," said Lisa Tassone, La Zingara and Ecco owner.
Behind every great man is a great woman. And for Dagwood Bumstead, that woman is Blondie.
Bethel's Sycamore Drive-in Restaurant, founded in 1948 and famous for its summer cruise nights, homemade root beer, and thin French-style burgers, has introduced the new Blondie burger, a fitting companion for their popular Dagwood burger. And I believe it's about time, the cartoon is named after the blonde bombshell matriarch, afterall.
Rizzuto’s Wood-fired Pizza Kitchen & Bar in Bethel, CT is celebrating their 10-year anniversary beginning January 25 through February 21 with special $10 lunch and $20.04 dinner prix fixe menus.
Owner Bill Rizzuto opened the neighborhood Italian restaurant in December of 2004, transitioning from his career as a hotelier to restaurateur, now with multiple locations across the state, including Stamfrod, West Harford, and Westport.
Wah Lah is the ideal lunch location for a cozy cup of soup or a delicious pressed sandwich, with a side of small town charm. A fast-casual restaurant that focuses on the holy lunch trinity of soups, sandwiches, and salads, Wah Lah sets itself apart thanks to its amiable and talented owner-chef Keith Burke, and a well-executed and consistent menu that honors classic and wholesome recipes.
Keith opened Wah Lah in 2010. A graduate of the Culinary Institute of America in Hyde Park, he worked in the foodservice industry for 14 years, traveling across the country before deciding to change his pace and put down roots in the small Connecticut town of Bethel. The fast casual dining concept appealed to him, and he decided to marry that approach to the lunch-friendly category of soups with salads and sandwiches soon following.
Wah Lah’s menu is a list of eight to twelve soups made fresh daily
Several years ago Danbury resident Bruce Lyon decided to leave his career in commercial real estate to start his own mobile catering service that specialized in authentic Neapolitan pizza.
And after one of his most successful years in the business, Lyon has decided to move part of the operation -- Victoria's Wood Fired Pizza -- into brick and mortar, leasing a storefront on P.T. Barnum Square in Bethel that had been home to several different businesses over the past few years.
We've more than doubled our business in the past year alone," Lyon said. "And we've had a huge increase this year in weddings. The rustic, style wedding is really becoming popular, and it works perfectly with our business model."
The Venezuelan-inspired Jojoto Restaurant + Bar is opening in Branford this August. Owner Victor Figueroa and Neil Fuentes, our favorite Singing Chef, have teamed up for a restaurant that is "high-energy, Latin infused with authentic Venezuelan dishes."
Jojoto will open in a 40-seat intimate dining room that was previously occupied by Augie's Restaurant. The menu will feature rustic and traditional recipes that take inspiration from the land as well as the nearby shoreline, and include:
Costillas de Res of sofrito and cabernet braised short ribs with polenta, gremolata and truffle essence; Venezuelan BBQ with beef tenderloin, chicken, pork, choice of chorizo or blood sausage, yuca, guasacaca and crema fresca; Hamburguesa Venezolana piled high with lettuce, tomato, ham, queso, avocado, bacon, crushed potato chips, slaw, ketchup, mustard, garlic sauce, topped with a duck egg and served with truffle fries; Pabellon Criollo with rice, black beans, shredded beef and sweet plantains; and Gallinita Rellena, deboned, crispy skin Cornish hen stuffed with leeks and sweet plantain with an orange, lemon grass and honey reduction. Seasonal paella preparations and market fresh fish dishes change daily.
If you thought arepa's were our of your reach in your own kitchen, think again. This week we are bringing you a recipe from one of the our reader favorite spots—Valencia Luncheria in Norwalk, featured in Fairfield County Chef's Table—featuring one of their most popular dishes, the Carlo Arepa.
Earlier this month, Chef Jeff Taibe led a one night kitchen takeover of the Ecco Rooftop in Bethel, located above La Zingara. The chef and his team prepared a five-course wood-fired feast in the intimate en plein air restaurant.
"We chose Ecco because I love the atmosphere. I love how casual it feels sitting on the patio. Another draw was working with the wood-fired oven," said Jeff Taibe. "Plus I wanted to bring some attention to upper Fairfield, there are a lot of hidden gems and great places to go and I feel Ecco is one of them."
About 25 people sat under the twinkling lights of the rooftop, enjoying Taibe's creations presented on vintage china from Borrowed, and paired with the evening's signature cocktail, the Paper Plane, a combination of bourbon, Aperol, Amaro Nonino, and lemon juice, concocted by mixologist Jeff Marron.
There are some ingredients in this world that, when you add them to anything, they pretty much make it spectacular. Bacon, for example. It would probably make a sneaker taste good. “Air” is another ingredient. Air-a bizarre ingredient on an episode of Chopped? No. Air, as in fresh air. Eating outside. Have you noticed that when you eat a lobster roll outside on a deck overlooking the ocean, it makes you happy? Or eat a grilled burger at a picnic table on a warm summer evening? Or sip a frothy cappuccino at a sidewalk cafe? What is the common ingredient here? Fresh air. Good food combined with a hefty dose of the outdoors.
And lucky for you, we’ve put together a long list of our favorite eateries (40+) that have lovely outdoor dining spaces.
If we missed an outdoor venue you frequent, please share your find below.
After several years of immersing ourselves in the Fairfield County dining scene as partners and editors of CTbites, we had the opportunity to trade pixels for print. We are very excited to announce the launch of our book, Fairfield County Chef's Table, featuring over 50 restaurants and recipes, now available at your local book store and online.
The book, published by Globe Pequot Press, was written by Amy Kundrat (yours truly), the executive editor and partner at CTbites. The photography is by none other than CTbites founder and editor in chief Stephanie Webster. It is the culmination of the many years we have been writing about and photographing the Connecticut food scene. This two year project was a blast to work on, and we only wish we could have included 50 more of our favorite restaurants. For more information, please visit our website.
A special thank you to all the chefs, restaurant owners, farmers, friends, CTbites contributors, and CTbites readers who shared their time, expertise, and support. We hope you enjoy the book, experiment with the recipes from some of our favorite restaurants, and share it with your friends and family!
When you enter Basso Café you feel transported to a warmer climate with the vibrant colors and art of the Mediterranean. The green walls are adorned with large colorful paintings depicting various culinary delights and the dark wood tables are inviting and offer a calming respite from the hustle and bustle of the day. At the helm of the Basso Café is Owner / Chef Renato Donzelli, who is proud that his dream still thrives after opening at the worst possible time at the beginning of the financial crisis in September 2007. A loyal following and favorable word of mouth allowed him to weather the crisis, and his strong menu has given him continued success.
Born in Venezuela and raised in Naples, Italy, Chef Renato’s cuisine focuses primarily on Mediterranean flavors with a Venezuelan influence.
Holbrook Farm and Chef Michael Bick of Some Things Fishy Catering are hosting their second BYOB farm-to-table dinner of the season on Sunday, July 22, 2012, 4 p.m. at Holbrook Farm in Bethel, CT. The event is $55 per person. To make reservations, email or call 914.572.5648 to make reservations.
Their first event of the season was captured by Alicia Ghio of Local Food Rocks. Check out her recap and photos, here.
Most of the time at restaurants, I have no idea what to order because there are so many great choices. At Cadiz, however I can choose many different dishes. I can even order ten and share with friends and family.
Cadiz is a place where you order several tapas and share among the group. Don’t be fooled though. It is located in the Bethel movie theater but that doesn’t mean it's cheap diner food. Plus, there are some great gluten-free options.
My family started out with a basket of bread, a small plate of hummus with baked pita chips, and a bowl of Greek olives. The bread had a crunchy and flaky crust with a soft and warm inside. It tasted amazing; a great way to kick off the meal.
Holbrook Farm and Chef Michael Bick of Some Things Fishy Catering are hosting a BYOB farm-to-table dinner on Sunday, May 20, 2012 at Holbrook Farm in Bethel, CT. The event is $55 per person. To make reservations, email or call 914.572.5648 to make reservations.
"John, Lynn, and I have been good friends for over 5 years coming to my events and often speaking about the importance of local and sustainable food sources. It just seemed like a natural thing to have dinner right on the farm where I get my produce," said Michael Bick.
Holbrook Farm is a family farm run by John and Lynn Holbrook. They have lived on the 13-acre property for 34 years. "Holbrook Farm has been clean of pesticides and herbicides for at least the last 30 years that we have owned the land. We don't spray with pesticides, we try to use beneficial insects and companion plants," John Holbrook says, "and we don't use herbicides. Weeds have a place in the ecological mix as long as they are controlled."
