Custom Meats, a 100% locally-sourced, traditional whole-animal butchery, is slated to open this spring at 1903 Post Road in Fairfield.
This next-door neighbor to Isabelle et Vincent French Bakery plans to serve non-GMO, nitrate-free, fresh meats raised on organic principles.
Sourcing beef, pork, lamb, and poultry from small farms in Connecticut and New York, everything will be cut and prepared in house, including dry-aged beef, sausages, and various prepared foods. Farm-fresh local eggs, raw milk, and seasonal vegetables will also be offered.
This Saturday will be the last day of service at Fleishers Craft Kitchen, the restaurant adjacent to the beloved Saugatuck butcher shop. In 2013, co-founders Ryan Fibiger and Paul Nessel opened the restaurant to further the company's commitment to nose-to-tail eating. Every dish featured cuts of meat from the butcher counter famed for its quality, ethics and transparency. Fibiger, who recently left his position as CEO but continues to advise on long term vision and growth, says, “The restaurant and staff have been integral to teaching people how to prepare Meat Raised Right. But, we've always been a butcher shop first, and we think it's time to get back to our roots and refocus on providing a truly remarkable customer experience.”
South Avenue Butcher offers an assortment of burgers that are ready to be brought home and prepared in the manner of one’s choosing. Current burger selections include lamb with rosemary and garlic, lamb with shawarma spices, and dry-aged beef. To showcase the patties, South Avenue Butcher is teaming up with local chefs and food personalities. They will put their own culinary twist on the burgers, describing the perfect cooking method, bun, and accompaniments for the meat.
Darien native and chef Peter Crawford is the culinary braun behind lower Fairfield County's newest destination butchery, The Darien Butcher Shop. The shop focuses on high quality meat and gourmet specialty products, as well as events and catering, not to mention hot pressed sandwiches if you're looking for a new lunch option.
We had a chance to chat with Peter, and wanted to know what this carnivore cooks for himself, his preferred cut of meat, and his most memorable meal.
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.
New Canaan, Connecticut is excited to welcome an old fashioned butcher shop to its already impressive culinary offering. South Avenue Butcher is the creation of businessmen, long-term friends and Darien residents Dermot Flynn, Alan Griffin and James Farrell. The friends grew up in southern Ireland where rural towns would have a butcher shop and locals would go in for special cuts of meat and advice. The concept, which was inspired by a nostalgic chat at the bar, is a direct nod to their farming heritage and reinforces that consumers care about their meat source. They strongly advocate the community and have plans to support local town events.
The proper old-style butcher specializes in home-made sausages and burgers - they will even make some to a specific family recipe. Heading up the operation is Head Butcher, Michiel Hutten who hails from the Netherlands. He worked at Darien Butcher Shop, and has over 30-years of butchery experience. Inside the store he will serve prime cuts and order in specific meats. The meats are sourced from animals that are free to roam and will be organic wherever possible.
As Hilary Clinton and Donald Trump anxiously rehearsed their talking points and many huddled around their television screens in anticipation of the final Presidential debate, I was… sipping rose on the outdoor patio of Vine Wine Room in Westport. Despite the fact that it was mid-October, temperatures soared into the upper eighties and the sun shone gloriously. Ignoring any political tensions, a friend and I decided to take full advantage of the Indian Summer and headed over to Vine Wine Room, a restaurant-meets-lounge on Westport’s Main Street. One week prior, Vine hired acclaimed local chef Toni Sapienza to reimagine their menu and infuse new energy into the restaurant. They had invited us down to check out the lounge and we were eager to give Toni’s cuisine a try.
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.
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.
Exciting news from Barcelona Wine Bar and Barteca Restaurant Group! Selections from their award-winning wine list, recognized by publications like Wine Spectator and The Wall Street Journal, are now available online. Newly unveiled “Gretchen’s Selections” features approximately 25 wines that are directly imported and offered to Barcelona’s guests. Each wine was hand-selected by Gretchen Thomas, acclaimed Wine and Spirits Director for Barteca Restaurant Group.
“I’m always looking for great wines for the Barcelona wine program, whether they are sold through my trusted suppliers or not,” says Thomas.
Sometimes she comes across amazing bottles here at home. Vineyards will ship wines to her or she will be introduced to someone in the area doing something new and exciting. Other times, her quest takes her overseas.
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.
Going out for a meal can be an incredibly rewarding experience. There is a reason restaurants are a popular spot for a night out and a number of people proudly refer to themselves as “foodies.” However, it can also be a downright chore. Do I brave the downtown traffic? Where do I park my car? How do I get there? Will there be a table for me?
Lugano Wine Bar and Salumeria, newly opened in Greenwich, alleviates all of those hassles. The Italian inspired restaurant sits just off of exit 6 from I-95 on East Putnam Avenue in Riverside, far removed from the droves of people downtown. It has its own lot next to the restaurant for easy parking as well as a valet service.
Indoors, the space is approachable, yet impressive. When you walk through the front doors, you enter a spacious bar with plenty of seating and room to stand and mingle. Wine glasses elegantly line the bar’s counter, as if inviting patrons in for a drink.
Just off of the bar to the right is a large dining room with high ceilings and a dome that serves as a skylight. It is light and open, lined with large windows. Lugano even boasts a private dining room for special functions, or for guests who prefer a quiet dining experience.
The lovely space was the impetus for the restaurant.
Craft Butchery has some very big news. This exclusively pastured, whole animal butchery is expanding their business, their product lines (including catering), and will soon open their doors for dinner service at the Westport location. Also, look out for a new Craft Butchery in Greenwich opening this summer.
CTbites sat down with Ryan Fibiger, owner of Craft Butchery to get the full scoop.
This rapid expansion, Ryan explained, “has actually been in the works for some time.” Craft knew they needed to grow to meet demand, but wanted to do so while maintaining their strict philosophy on sourcing and butchering. Fibiger said “We wanted to grow the business, but butchering is a labor intensive process that requires space and talent. It’s hard to replicate.” To speed things along, this old school, full-service, whole animal butchery made the wise decision to merge with Fleisher’s Grass-fed and Organic Meats in Brooklyn (Ryan’s stomping ground where he learned his trade). As part of this merger, Craft is now the proud owner of Fleisher’s 6,500 square foot processing facility and commissary in Red Hook, enabling Craft to grow all areas of their current business, including Catering, to-go retail offerings, and most importantly, their ability to break down animals on a larger scale. They also have a new name: Fleisher's Craft Butchery.
The Schoolhouse at Cannondale, in Wilton, has decided to start a series of late Winter early Spring events at the Schoolhouse that will focus on ingredients, techniques, or themes we are into at the current moment.
Their first event will be on Tuesday, March 24th and will focus on nose to tail cooking. Chef Tim LeBant and his team will be creating four courses utilizing different cuts of pork. They will also have a selection of beers and bourbons to pair with the courses as well (at a separate cost) as well as our regular wine list. You can book a reservation online by clicking here and choosing a time and party size. Reservation are available from 5:30-8:30. The nose-to-tail dinner will be $60/person.
The New Haven outpost of Harvest Wine Bar is the fifth restaurant for siblings Kleber, Nube, and Vincente Siguenza, the the trio behind Cava in New Canaan, 55 Degrees in Fairfield, Scena in Darien, and sister restaurant Harvest Wine Bar in Greenwich. CTbites reviewed the Greenwich location almost a year ago, and many of the same culinary observations apply to this newly opened New Haven outpost on Chapel Street. I stopped in recently to experience the restaurant’s $19 two-course prix fixe lunch, perhaps one of the best downtown lunch options among New Haven’s fine dining restaurants.
Napa & Co. announced its 2015 Wine Class / Tasting schedule that will span the world and offer classes for the novice, the experienced wine connoisseur and those looking for a deeper understanding of various regions and blends. Prices range from $50 to $120 per person (plus tax and gratuity) and includes up to six different varieties. All classes start at 630PM.
Monday January 12th - WINE 101 - Start the year with an interesting class for the novice wine drinker and learn how to better describe wines and pair each with food. Enjoy 3 whites and 3 reds. $50pp (plus tax and gratuity)
Monday January 26th - Jordan Library Wine Tasting 2001-06 - Jordan is one of the icons of Alexander Valley producing Old World style Bordeaux blends. We will try a vertical tasting of 6 wines and see how well they age, and how they’ve changed. $120pp (plus tax and gratuity)
The work day comes to a close and all I can think is “Holy hell I need a bottle of wine …maybe two… maybe three… who’s coming with me?” But where do I go? What places offer specials? What vibe am I feeling? I instantly start googling “Happy Hour Downtown Stamford” but nothing pops up and suddenly I am in a panic, yes a panic. We’ve all been there many times…so I have compiled the ultimate list to help fellow happy hour enthusiasts.
Personal favorites for each day are:
Monday - Cotto, with half-priced bottles of wine and delicious tapas it’s the perfect way to ease into a hectic week;
Tuesday - Lola’s Mexican Restaurant, Taco Tuesday & Margaritas…need I say more?
Wednesday - Brickhouse Bar & Grill, known to many regulars as “wing night” it’s a low-key, delicious and fun way to finish hump day;
Thursday – Barcelona, delicious tapas and great deals on a variety of wines, the young and vibrant scene is always served up;
Friday – Hudson Grille, come for the happy hour and stay for the DJ, just be sure to bring your dancing shoes;
You know how you “just know” when a new restaurant is going to be good? That’s the feeling you get in the first ten minutes at Brick + Wood, a new restaurant and wine bar in Fairfield’s Brick Walk Plaza on the site of the former Ponte Vecchio restaurant. When you make a great find like this, it’s a double-edged sword: You want to share it with friends, but at the same time keep it your secret a little longer. We decided to share. You’re welcome.
On a recent lunch visit, as we perused the distressed-wood and worn-brick decor, an amuse bouche appeared out of nowhere—two crispy crostini topped with fluffy homemade ricotta, sautéed broccoli rabe and imported prosciutto—as if to say, “Let’s get this party started.”
Saugatuck Craft Butchery's 2nd annual Porktoberfest came and went this past Sunday in Westport, with great weather, epic pig action and plenty of beer from New England Brewing. People lined up to grab photos and gawk as each beautiful Berkshire pig was lifted out of its Caja China roasting box. Austrian tunes played, kids ate s'mores and a generally good time was had by all. Thanks toSaugatuck Sweets for the seasonal desserts as well as the newly opened Garelick & Herbs for some tasty sides. Enjoy the photos and see you next year.
Craft Butchery is an old-fashioned shop with modern-day ideals (not to mention beautiful new digs). It carries only pasture-raised, organic meat from small farms located within a 150-mile radius of Westport. They sell premium beef, pork, lamb and poultry from animals that have never been given antibiotics, hormones, steroids or animal by-products. These guys know a thing or two...or three...(well, actually Ryan has 5 tips here), about grilling.
Owner and head butcher Ryan Fibiger helps us make the most of his offerings with tips on grilling perfectly.
1. Keep it simple. When it comes to grilling high-quality, pasture-raised meats, less is more. Stick with just a salt rub on our steaks and burgers. Pepper, garlic, spice rubs and oils can burn, so use only if you’re cooking at a lower temperature.
