This January marked 98 years since the start of Prohibition. The result: brutal enforcement, a public health crisis, loss of tax revenue, and the creation of modern organized crime, all evidenced the spectacular failure of the hated Volstead Act, and ensured its repeal in 1933. But from that January in 1919 - a time when even young people could remember the 1800s - all the way into the second decade of the 21st century, Fairfield County had not produced a single drop of legal spirits. Robert Schulten changed nearly 100 years of history when he opened Asylum Distillery in Bridgeport in May of 2016. CTBites decided to drop by. Here's what we saw.
Craft 14 Kitchen + Bar is the sort of place you want to wander into on a winter’s day with its warm, welcoming reclaimed wood interior accompanied by the nostalgic aroma of decades-old wood burning ovens and fireplaces. The restaurant, which opened at the end of last summer, greets a steady stream of diners throughout the day and well into the night, as I was witness to when I went to meet owners Cristina Ramirez and Mario Lopez.
Chef Brian Lewis' The Cottage is spreading its wings just in time for the new year...or rather its footprint, with a beautiful new expanded bar area. Lewis has taken over the adjacent space, once housing a barber shop, and has spent the last few months building out the perfect drink haven. The new bar area will have full service dining at the 10 seat bar alongside creative cocktails, local draft beer and an expanded wine program. Another addition is bartender, Ralph Leon who has been in the business for over 18 years, and has some very exciting new drinks planned for 2017.
After 20 years as a Sono institution, Barcelona Wine Bar has moved up the street and officially opened its doors in Norwalk’s new Waypointe complex. Their new home looks and feels much like the creative dining spaces guests have come to expect from Barcelona’s five CT locations, but as SVP Adam Halberg says “ Waypointe will feel familiar, but there are some key areas that make this new location quite unique.” The open kitchen, massive 40 seat bar, and a new menu approach will take their authentic and distinctive Spanish tapas menu even closer to the markets and restaurants of Spain.
It’s been a warm autumn, and while we’ll all hope the same for the upcoming winter season, we know it just won’t last. Chilly temperatures are inevitable and let’s face it, your puffy coat, skully, and gloves may not cut it. You need something else to warm up your soul, something that will always be there for you at various bars in lower Fairfield County…Cocktails.
I recently visited my favorite bars around the county to seek out the best seasonal cocktails. While this is MY list, I did try my best to switch up the flavor profiles and the spirits used, otherwise they’d be all bourbon and whiskey based, or it would be a list of Old Fashioneds and Sazeracs. There are some clear liquors involved, as well as warm beverages and seasonal flavors such as apple, cinnamon, clove, and even carrot.
I tried my best to include every city or town up 95 from Greenwich to Westport, but that wasn’t the end result. I wanted to go further north but this “research” would’ve stretched into another season. I found that Norwalk and Westport had the most seasonal stuff going on when it comes to booze, so don’t be offended if your favorite bar in your neighborhood didn’t make it. It doesn’t mean I didn’t like it, I just simply met my quota for this list, and my liver told me to “just stop already.”
Hopefully this helps with your drinking adventures, and hopefully you have some cold weather cocktail suggestions at your most frequented haunts, because we’re all always looking to warm our souls with good libations.
Room 112 is shaking up the pulse of the lively SoNo restaurant scene. A modern-day speakeasy with a rock’n’roll edge, and eclectic, modish décor recently opened its doors at 112 Washington Street. Owner Isaac Patrick Camoro’s vision was clear the minute he walked into the then empty space.
Room 112 conjures up images of an urban garage meets underground lounge. Eclectic and unconventional this new bar is a truly unique experience; the antidote to the typical Fairfield County bar scene. The main level, framed in exposed brick, offers the perfect canvas for local artists to showcase their talent, thus lending themselves perfectly to the bar’s eclectic furnishings and lighting. Downstairs, a “man-cave” style game room includes a pool table, dartboards, shuffleboard, a jukebox, several HD TVs and a sleek bar.
Located in the heart of historic South Norwalk,Zapata Mexican Restaurant crafts authentic Mexican cuisine in an area rich in history and vibrant in color, Zapata Mexican Restaurant proudly contributes to this energetic environment. This is our second location, the original is located in Palisades, NY where our family-owned and operated restaurant has thrived for over 20 years. Many of our customers come in and ask why SONO? The answer is simple, SONO lacked an authentic Mexican restaurant with fresh ingredients, amazing margaritas, and smiling faces. Freshness is what we believe in and what we thrive on. We personally choose all our produce, and all of our ingredients. We are in a society where fresh and healthy is key! To ensure the highest quality, we also cook all of our products with olive oil to keep it healthy and always tasting delicious.
When I was a kid, my family had a vacation home in West Yarmouth, Cape Cod. Just east of Hyannis, West Yarmouth is a small town on the south shore of the Cape. It was only about four hours from where we grew up in Connecticut. So, it was an easy trip to make if we wanted to just zip up there for the weekend. My brother and I had a small group of 10-15 friends all around our age that all seemed to go to the Cape the same weeks every year. Sometimes, we all used to sneak out at night to go sit on the beach and look for satellites or shooting stars. When we got a little bit older, maybe there was a beer or two involved. But, I beg of you, don't tell my mother. She'll ground me for a week!
There was a large overgrown field with a radio station tower in our neighborhood. Well, just as kids do, we explored it. During one of our reconnaissance missions, we stumbled upon someone's secret stash of liquor. I can only assume it was some kids from other weeks in the summer that we had not met yet. Here is where I had my first taste of Bourbon. Again, don't tell my mother, please.
Fairfield County has some great bars with good old fashioned bar food…wings, burgers, fries, onion rings, cheesesteaks, with a wide variety of beers. Recently, many have expanded the menu to include tacos, chili, ribs, chicken and other down and dirty delicacies. When I received an invitation to join a media event at Johnny Utah’s in SoNo I was curious, since this bar also features a mechanical bull (spoiler…not happenin’).
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)
Anchor Spa, one of New Haven's most iconic drinking establishments has been brought back to life thanks to Yale alumnus and restauranteur Karl Franz Williams (67 Orange Street, Solomon & Kuff). Renovated with an emphasis on evoking the 1930's spirit of the original Anchor Spa while infusing the space with thoughtful modern touches, Anchor Spa is poised to take its place among Connecticut's most stylish and storied bars.
Recently some members of The CTBites team and I had the opportunity to revisit and sit together at Sugar and Olives in Norwalk to try out the new springtime menu. For those of you who have not yet visited (what are you waiting for?!) Sugar and Olives was established by Westport resident, Jennifer Balin, in 2008. Her goal was, and remains, to educate diners and cultivate the relationship between farms and families. She is committed to serving local food, and nearly all the items on the generous menu come from within the state, including milk, cheese, eggs, fruit, vegetables, beef, pork, poultry and fish, as well as wine, beer and spirits. This three star Certified Green Restaurant serves brunch five days a week and dinner three nights a week.
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.
It is rumored that the saketini came into being when chef Matsuda San, arriving in Queens for the World's Fair in 1964, unveiled a primitive version of the cocktail. Craig Ventrice, mixologist for Kawa Ni in Westport uses fresh spring sugar snap peas and a hint of lemon in his recipe, giving a vibrant (and slightly addictive) twist to this classic drink. Can't make it to Westport? Craig has been kind enough to share his recipe below.
It’s time for a bit of trivia! What was Bridgeport’s first Mexican restaurant? What was the first Mexican food truck in the state?
The answer to both questions is the same and it might surprise you: Taco Loco! The restaurant, which now lies on Fairfield Avenue in Black Rock, opened its doors in 1982 by bothers Miguel and Louis Tomasio. Originally, Taco Loco functioned as a small taco shop located on Main Street. It served inexpensive Mexican Food late into the night. As demand grew, the business transformed from counter service to a full scale restaurant. In 1985 Miguel added a food truck and they moved to their present-day location in 1989. Taco Loco currently seats 100 guests, has a four season patio, and a coveted food truck.
Now, in 2016, Taco Loco is about to undergo another evolution! Miguel, along with his son Zachary Tomasio, are releasing a brand new menu aimed at “authenticity and quality.” With a background in marketing and a fresh perspective, Zachary is ready to explore the latest trends and additional avenues of business.
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)!
Alcohol is a poison. Well, that escalated quickly. But, let’s face it, it’s delicious, we like drinking it, and as long as we are responsible, in its consumption, there’s nothing wrong with a little fun. But, in this new era of gluten-free, non-GMO, organic, fair trade, free-range, everything, trends are making their way into the alcoholic beverage world, as well. And, as the makers of all things cocktail, we need to embrace the fresh and healthy, as well as the indulgent.
I take the same approach to cocktail design that I take to cooking a meal. Always source, and use, the best ingredients you can. Remember, “garbage in, garbage out.” While pasteurized, from-concentrate, juices are easy to obtain, squeezing, or juicing fresh, is always preferable. But the effort doesn’t stop there. Freshly picked strawberries, grown locally, should be chosen over store-bought. Citrus can be easily found in the supermarket, but a local market, or small distributor, will always have fresher, more vibrant products. A good rule of thumb is to think small, and work your way larger. Using fruits and foods in season, will always lend a better product, than not. Seasonal cocktail menus (as well as food menus,) at restaurants and bars, change seasonally for this reason. A strawberry margarita looks out of place on January’s drink list, but lands right at home in July.
Basso Café exudes an easy intimacy that comes with a chef-owned restaurant whose reassuring presence is felt both in and out of the kitchen. Chef Renato Donzelli has built a loyal following of customers at his Norwalk restaurant who come for both his creative Italian-meets-South American dishes, as well as his charming hospitality and boundless energy. And now, they are coming for a newly added bar menu and cocktail list.
During a recent renovation, Basso Café invested in a new bar area with seating for about twelve, and a special menu of cocktails and snacks, thanks to a hard-won liquor license after eight years in business. Although you can still BYOB, Chef Donzelli has crafted a happy hour menu that can be enjoyed Tuesday through Friday from 4 to 6 pm, as well as a mini happy hour from 11 to 12 noon each day for lunch.
A self-described “hot blooded Italian” who grew up in Venezuela, Donzelli focuses his creative energy on a menu that blurs the lines between dishes from those two countries, creating his own unique cuisine. “I start from the back,” is how Chef Donzelli explains his approach to his menu. The new cocktail and wine list are meant to compliment the food, and long-time diners will be rewarded with a solid selection of shaken and stirred, classic and contemporary cocktails, as well as wine and beer.
Behind The Bar is a new column from bartender Adam Patrick who has graced the bars of venues such as Walrus & Carpenter, Luxe, Match and Can Tiin. He will explore trends, recipes and the cocktail culture from both the front as well as behind the bar.
One of my favorite movie quotes of all time is, “I won’t tell the story the way it happened, I’ll tell it the way I remember it.” It’s from the late-nineties film adaptation of Great Expectations, by Charles Dickens. Ethan Hawke delivers the line in the opening monologue.
There’s something about nostalgia that adds a touch of humanity to our lives. The real world, the world we exist in day to day, can be overwhelming and unforgiving. Take your job, your family obligations, traffic jams, mortgage, credit card bills, your dog destroying your new carpet, and view it all in aggregate, and things can steam roll out of control quickly. And yet, when we look at the past, we find it difficult to remember the mundane, the run-of-the-mill, even though those experiences dominate our lives. Sure, we can generally recall tragedy, or loss, but more than not it’s memories of our childhood, or a long lost love, or a favorite pet, that we gaze back at longingly.
