Filtering by Tag: Fish,Ramen

Eat Noodle Brings Ramen and Pho to Bridgeport’s Bijou Square

Restaurant Bridgeport ra Ramen Noodles Openings

CTbites Team

Noodle soup news from CTPost. 

As downtown Bridgeport continues to welcome restaurants, the latest addition to the Bijou Square is serving up hot ramen and noodle soups in minutes.

Easton resident Skye Kwok opened Eat Noodle in downtown Bridgeport on Jan. 8 at 269 Fairfield Ave. The eatery opened in the space that once housed Can Tiin, which closed last summer.

A former Bridgeport resident, Kwok said the area has changed since his days growing up in the Park City. As residential development and the office market has grown over the years, he said a community vibe has developed that he felt his restaurant could thrive in.

“Bridgeport is growing right now,” he said. “When I came to this area I was surprised (at how) it changed a lot, and I saw a lot of potential.”

Kwok began working in the restaurant industry 22 years ago, after attending Sacred Heart University, and has since opened restaurants in other parts of Fairfield County. He also owns Sweet Basil in Fairfield and Pink Sumo Sushi & Sake Cafe in Westport.

According to the business owner, he wanted to bring his own spin on the growing noodle soup market to the city, with options like pho, ramen and specialty items like curry soup.


Fujiya Ramen in Middletown: Tokyo-style ramen with New York vibe

Restaurant Japanese Asian Ramen Middletown Openings Comfort Food

Middletown Press

Looking for great ramen? Middletown Press has the scoop on the new Fujiya Ramen...straight from Tokyo. 

Fujiya Ramen opened in August at 425 Main St. and already, the restaurant has become somewhat of a hangout for Wesleyan University students, according to Andy Liu, owner.

Whenever there’s an event at the school, students come out to the restaurant to socialize, eat and take advantage of the wifi, he said. The vibe of the eatery, especially when the students are congregating, reminds him of similar establishments in New York City.

“I go to New York a lot because in New York (ramen is) very popular,” Liu said. “Young people like it because ramen is really fast and pretty healthy food.”

Liu, who has been in the restaurant business for more than 20 years and also owns Sakura Garden in Windsor and Royal Buffet in Manchester, was impressed the first time he visited a ramen restaurant. “I said this is a really good idea — really modern,” he said.

He talked to a friend in Tokyo who has Fujiya Ramen restaurants in Tokyo, New Jersey and Albany, New York, and suggested they join forces. Liu found a head chef who was originally from Japan and his friend sent a crew from Japan, including additional chefs and servers, he said.

“That’s why our ramen (dishes) are different because we have people from over there,” Liu said. “It’s almost the identical ramen as in Tokyo.”


10 Questions with Fjord Fish Market's Jim Thistle

Ingredients Interview Recipe Chef Talk Fish Seafood Specialty Market

April Guilbault

Oh so many fish in da sea! And that’s only the beginning....what kind of fish do you want to prepare? Do you know how to prepare it? Oh, yeah, and where should you go to get this fish, short of heading out into open waters yourself? And wait, and here’s the $100,000 question: is the fish you are buying everything it says it is? Good grief. It’s almost easier dating and looking for *those* fish in the sea. Well, fear not, CTBites sat down recently with one of the Big Fish out there, Jim Thistle of Fjord Fish Market, and he helped guide us through seemingly murky waters...

Saltaire Oyster Bar and Fish House Opens in Port Chester

Restaurant Fish Port Chester Seafood

Jessica Ryan

Last week I accepted an invitation to experience the newly opened Saltaire Oyster Bar and Fish House which recently opened in Port Chester just over the Greenwich border. Located in the beautifully restored Willet House Building which has been redesigned and transformed into a bright contemporary restaurant with a wealth of historic nautical charm. The bar area, vibrant, energetic and spacious has a modern yet traditional feel. An impressive raw bar sits at the center, welcoming patrons as they settle in ready to place their drink orders. Two televisions sit on the opposite side of the bar so that sports enthusiasts can cheer on their favorite teams. The dining room, despite its grand and impressive size, is warm and welcoming. The antique hay lifts and wood beams retain the space’s history. Handsome black and white photographs of fishermen at sea capture authentic coastal life. The elegant yet rustic lighting casts a warm glow off the brick. The restaurant isn’t quiet; a lively energy permeates the air. 

Miya's Sushi Announces CSA/Fishery Limited to 12 Memberships

Ingredients Features CSA Fish New Haven

Amy Kundrat

Photos: Andrew Sullivan

Miya's Sushi in New Haven, led by Chef Bun Lai, is launching a first-of-it's-kind CSA/Fishery set to launch this August. Membership includes a monthly delivery of 6-8 servings of seafood for 5 months at a cost of $800, with delivery included (free to New Haven area, additional costs may apply to regions beyond). Here is the announcement and details from Bun Lai:

Miya’s Sushi is thrilled to announce the first installment of the member-driven Allies in Sustainable Food. This first season will be limited to a dozen memberships, beginning in August and ending in December of 2015.

By being a member of Allies in Sustainable Food, you are supporting the experimentation and research of a small, local, innovative restaurant. Due to high food and labor costs, Miya’s operates on a thin margin, so your financial support will go directly into the development of our most groundbreaking off-the-menu approaches to sustainable eating.