My heart did a somersault at the first bite of the pain au chocolat.The Pastry Hideaway - Bakery & Cafe had nailed it. This breakfast favorite was remarkably flaky, the exterior bearing that unmistakably delicate crunch. Every bite caused teeny-tiny flaky crumbs to scatter all over my hands and napkin. A lot of butter must have gone into that perfection, but heck, it's worth it. With lovely dark chocolate enveloped in its soft and chewy interior… each bite was pure joy.
The Pastry Hideaway - Bakery & Cafe recently opened their doors in downtown Wilton. At the helm is Culinary Institute of America grad Pamela Graham. Her life has taken her to many places around the world. She moved back to Wilton from Johannesburg with her family a couple of years ago. Before opening Pastry Hideaway she was most recently working at Bouchon bakery in New York.
Poised to celebrate its 10th year with Chef Tim LeBant at the helm, The Schoolhouse at Cannondale has long been on my radar. When a friend recently asked me to dinner I jumped at the chance. Nestled among the charming shops at the Cannondale train station, the one room schoolhouse is as delightful from the exterior as it is inside. A small entryway outfitted with a tiny bar area is separated from the dining area by a small curtained doorway, while many framed accolades set the mood for an excellent meal.
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.
Elm City Social has entered New Haven’s burgeoning craft cocktail scene with an exhaustive and inventive array of cocktails and a variety dining options from mid-day to late night. Venturing into the Elm City Social bar during Happy Hour, I had but a simple mission – to quickly refuel with a cocktail and a few snacks before an evening event. I knew I had come to the right place when I noticed the cocktail menu was equal to, if not greater than, the dining options.
So first, those cocktails. The Rubber Ducky is a shaken cocktail made from a combination of a citra hop-infused New Amsterdam Gin, basil, grapefruit, lemon, with sparkling water. First sip, my eyes quickly narrowing, I found myself put off (turned on?) by the hoppy notes. Second sip, a bit of offense but also wonderment, “how did an IPA get in my cocktail?” From that point until my last sip, I was impressed by the equal parts confusion and compulsion on my palate. Well done. Also, there is an actual rubber ducky floating in your drink. Bonus points for cheekiness.
Kawa Ni, Westport's izakaya by the river, has been both a haven of Japanese-inspired food and a boisterous drinking scene since its opening just over a year ago. The party is about to start earlier, as Bill Taibe and co. have announced the debut of their new happy hour menu of food and drink at the Bridge Square, starting now.
Izakayas are small taverns which cater to the occasionally raucous after work set in Japan, so the new menu, with its focus on a limited number of small bar bites backed up by almost twice as many drinks, is right on theme. The prices of food and drink alike are sharply reduced for the happy hour, which runs Tuesday -Friday 4-6PM.
Vespa Restaurant recently introduced its new culinary team, Executive Chef David White and Pastry Chef Susanne Berne to create a vibrant menu to complement the relaxing décor and wonderful water view. The duo will collaborate in creating a menu for the full dining experience, from the first bite of Antipasti to the last bite of Dolci. In addition, the restaurant recently unveiled its lunch service, a new dessert menu and the commencement of “Apertivo Hour” from 4-6PM, offering half price beer, wine, $8 select cocktails and a small plates menu.
Chef David joins Vespa from The Inn at Pound Ridge, where he was the Chef de Cuisine. Prior to working with Chef Jean-Georges, he sharpened his skills in Europe before returning to the US to further refine his talents with award-winning Andrew Masciangelo at Savona. Chef Berne’spassion for the culinary arts was sparked by a pastry course in college before receiving her Grande Diploma in Pastry Arts in 1999. She subsequently won back-to-back ACF Florida Pastry Challenges in 2003 & 2005.
CTbites recently visited Vespa to sample a variety of the new culinary team’s Italian-inspired creations.
Imian Partners will open The Beer Garden at Shippan Landing for its second season on May 21st. Imian first introduced the pop-up beer garden concept two summers ago with The Beer Garden at Harbor Point and is credited for invigorating the social scene in Stamford’s South End. The Shippan spot has a significantly more relaxed vibe than that of Harbor Point, but has all the charm and beauty of the perfect summer hangout.
With unobstructed waterfront views, (and the best seat in town to watch the sunset all summer long), The Beer Garden at Shippan Landing will showcase and rotate its carefully curated list of local craft beers on draft and in cans offering a variety of options. Look for favorites such as Half Full, Broad Brook, Captain Lawrence and more. We also hear that The Beer Garden will be partnering with Half Full to create a signature beer just for the garden. Pretty cool.
An impressive rotating lineup of the area’s best food trucks will also be part of the nightly festivities at the Beer Garden. Stay tuned for details on some of your favorite mobile eats.
The family-friendly environment will include outdoor games such as life-size jenga, corn hole, can jam and beer pong.Entertainment will include live music and special themed-events throughout the summer beginning on Sunday May 24th with a Memorial Day party.
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.
After the holidays it's time to get off to a great start in 2015 at the Schoolhouse at Cannondale Restaurant in Wilton, CT. Based on customer requests, they will again be offering Vegetarian Wednesdays. These meatless dinners will be offered each Wednesday begining JANUARY 7 and extend through MARCH! The 4 course prix fixed menu will be provided at a very reasonable price of $40. excluding tax & gratuity.
Seven is Breno Donatti’s lucky number. His restaurant, “ Bistro 7” is located on Highway 7 in Wilton. “Seven is God's favorite number,” he told us, “And I also got the inspiration for Bistro 7 in the 7th district of Paris in a place called ‘Cafe Central.’”
Well, hopefully we won’t jinx anything by dubbing his re-programed farm–to-fork café in Wilton as “Bistro 7.1.”
With a new chef, sous chef, general manager, and a reimagined food and beverage menu, Donatti has updated his operating system, and from what we tasted at a recent Grand Reopening, the app is not just new, but vastly improved: less complicated and well-priced.
We began with a Roasted Root Veggie Bisque, blended with slow cooked carrots, butternut squash, parsnips, sweet potato, root spices, and garnished with a bacon chip. Breno claims it’s even better than his award winning Butternut Squash Bisque and we don’t disagree.
At times the story behind a restaurant can be as delicious as what’s on their menu. For instance, consider the improbable tale of how Wilton’s Bistro 7 came to be….
Breno Donatti began his restaurant career seven years ago as a dishwasher at Pizza Post in Greenwich. A young kid from Brazil, he had just come to America, spoke no English, and was without home, money, or many friends. Today, he is the popular co-owner and host of Bistro 7, a trendy restaurant in Wilton; his English is impeccable; and he lives in a lovely apartment in Stamford which he shares with his even lovelier wife, one of America’s most esteemed coloratura sopranos. (Her bio is just as amazing, but we’ll get to that shortly.)
After graduating high school, Breno had enrolled at a Nutrition College in South Brazil.. “Although my family was in the car business. I always had this passion for food,” he explains. “At school, I loved dealing with farmers and the business side of the industry. ”
Wilton residents, rejoice! Little Pub's second location is now open at 26 Danbury Road in Wilton. They will offer the same fare, and thanks to a much larger kitchen, will also be offering some new items. Check it out and please let us know what you think!
For the latest on their menu and what's on tap, check out littlepub.com and stay tuned to their Facebook page.
...is something wonderful to be seen. In between daily meals one and two is something very delightful for you. How Dr. Suess-y, eh? Wedged in-the-between is the one and only: Brunch. With a capital B, thank you very much. Brunch is divine. You can roll out of bed late and into a perfectly wonderful, relaxed meal that begs to be savored. It lingers beyond the lunch hour and helps you cruise effortlessly into dinner.
“There is no sincerer love than the love of food” says a quote that I stumbled upon recently. I think that is pretty darned accurate, especially when it comes to this meal. Here, for you, is a collection of some lovely spots to help you turn this noun into a verb...so go forth and brunch!
Did we miss one of your favorite Brunch spots? Let us know...
This article first ran onSunday Diners, a kid's guide to the best diners and breakfast joints in Fairfield County, Connecticut and beyond. Written by 4th Grader Alex (with a bit of help from his dad).
Usually, at this time of the year, many people make resolutions to eat healthier or not eat junk food all of the time. One of the ways that you can do this is by eating more organic foods which are healthier for you. Today, we went to Greenleaf Organic Bakery and Café, in Wilton, where everything is organic, fresh and TASTY!
The first thing I noticed when I walked in were the displays of amazing pastries, croissants, cupcakes, tarts and the BIGGEST chocolate chip cookies I have ever seen. The second thing you notice, is how good it smells! The walls are decorated with photos of food and fruit, and it is a good place for kids and adults too.
I looked at the menu before we left the house and already knew what I wanted — The Fruit Explosion - Fresh organic cream, layered with organic strawberries, blueberries, raspberries, yogurt, granola, all topped off with chocolate hazelnut spread. It was beyond good and… healthy at the same time. It was also BIG! Do you know what else was BIG? The Organic Hot Chocolate – which is made with real melted organic chocolate and whipped cream – it was GIANT! Bigger than our cereal bowls at home – now that’s BIG!
Festivities, one of Fairfield county’s premier catering companies for over 28 years will be “popping up” with their signature, hand-made party food- Party Express at the Wilton Farmers’ Market. Opening day is Wednesday, May 30 from 2-6 p.m. and running each Wednesday through September 12th.
Party Express at The Wilton Farmer’s Market offers freshly made party foods featuring the harvest from local farms. The rotating menu includes a wide range of delicious foods from “Snacks For Beach & Patio” to “Bento Box Meals To Go” to ‘Legacy Foods” borrowing world flavors from our families of origin. Also offered are weekly vegan, vegetarian and gluten-free alternatives. Executive Chef/Co-Owner, Bill Kaliff is particularly excited to be expanding his menu to showcase “legacy foods” while incorporating Connecticut Grown whenever possible.
The 3rd annual "Farm 2 Fork" dinner series will officially begin on Wenesday, June 20th at Millstone Farm, 180 Millstone Rd., Wilton, CT. Those of you who have enjoyed these wonderful communal dining experiences in the past, are likely already drafting that email for reservations. For newbies, here's what to expect. A tour of the beautiful 75 acre Millstone Farm will begin at 6:00PM followed by a pristinely farm fresh, family style dinner beginning at 7:00PM. The cost is $100. per person with a featured wine. BYOB is welcome. Tax & gratuity is excluded.
Millstone Farm has just announced a few more workshops going on at their beautiful 75-acre working farm in Wilton, CT. For those unfamiliar with Millstone, heir focus is on rebuilding our food community through small scale agriculture, educational activities, and events. Millstone raises pastured heirloom breed sheep, pigs, and poultry, and grow vegetables for their CSA, local chefs, and family owned markets. They do wonderful events and workshops with top chefs and guest speakers. Here is the spring lineup including "Backyard Composting" and "Foraging & Cooking with Wild Edibles."
It must have been good karma to take over the former Wave Hill bread kitchen in Wilton, because the AMG Cooking School, which opened it’s doors in July, has truly found the right ingredients for success.
Alison Milwe-Grace and her partner, Olivia Savarese, are not new to cooking having run a catering and event planning business for years. When the professional kitchen space at the old Wave Hill Breads came on the market, they saw an opportunity and jumped at the chance to open a cooking school. They have been hosting both adult and kids classes ever since.
The good friends added their own personal touch to the space. Gone are the wooden bread racks and flour dusted floors. A cozy candlelit living room and dining area serves as the entrance, while the kitchen features a huge work area complete with famous chef quotes on chalkboards to serve as inspiration.
The Schoolhouse at Cannondale had several requests to again offer thier "Pig Carving 101"Saturday afternoon class at the Millstone Farm in Wilton, Ct. Tim LaBant, Chef & owner of The Schoolhouse will guide you from begining to end on how to successfully carve a full pig, the benefits of different cuts & how to best prepare and cook these cuts. A rustic and seasonal farm to fork lunch will be available throughout the event. Soft drinks will be available or feel free to BYOB for sharing or swapping.
The event is Saturday, March 17 from 12:00PM to 2:00PM at the Millstone Farm, 180 Millstone Rd., Wilton, Ct. It's priced at $45. per person, excluding tax & gratuity. Please make reservations by calling 1-203-571-8990 or email them at rthorpe@schoolhouse.com before March 12. Because of limited space they request reservations be guaranteed with payment at time of booking.
