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Connecticut Chefs Open Up About Wellness, Bad Habits, Mental Health, Addiction, and the 86 Challenge

Features Interview Homepage Interview Health & Wellness Mental Health Addiction Chefs Beto Ortiz Damon Sawyer Carlos Perez Dante Cistulli

Andrew Dominick

To “86” or to “eighty-six” something is a term commonly used in the hospitality industry. It’s defined, maybe best so, in the Urban Dictionary, where it’s summarized as “getting rid of something, removing it, or refusing service.” If a dish is popular for the evening, and thus, sold out, you might hear a chef say something like, “86 pasta special.” But to “reject, discard, or cancel” or to 86, has a different meaning to Beto Ortiz in the present day. Ortiz, the founder of Humans of the Kitchen (think Humans of New York for the service industry), a chef in his own right, and someone who’s open about his own struggles with mental health, substance abuse, and an overall rebellious nature, started the 86 Challenge, a wellness program for chefs and restaurant professionals.

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Elm in New Canaan Relaunches Afternoon Tea Service

Ingredients Interview Restaurant Elm New Canaan New Canaan Afternoon Tea Tea Time Interview

Andrew Dominick

Fridays and Saturdays are for sipping…TEA! Pinky extension for each taste of herbal, green, or black tea is mandatory, of course. On the heels of Elm’s overhaul of their interior and food menu, afternoon tea is back! If it feels like we’ve taken this tea journey once before, we certainly have. Back in 2021, I covered Elm’s spread of scones, bites both savory and sweet, a piping hot teapot, and for an extra charge, and if you desire, a glass (or bottle, if that’s how you get down) of bubbly.

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Last Call for Carnitas: Super Taqueria Las Salsas in Bridgeport Closing On October 19

Interview Restaurant Carnitas Bridgeport Mexican Tacos Interview Closing

CTbites Team

After well over a decade serving traditional carnitas and Mexican street food on Bridgeport’s State Street, owner and lifelong taquero, Gil Salvador Perez Hurtado, is shutting down shop at his beloved Super Taqueria Las Salsas. October 19, 2025 will be the final service day for the legendary taqueria which, if you read our story in 2024, began first as a low-key pop up out of Hurtado’s apartment, then became one of the state’s more popular food trucks, before he moved it to a brick-and-mortar location.

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It’s A Woman’s World: Bartender + Beverage Manager Kylie Keeley of Bar Bushido in Norwalk

Ingredients Restaurant Interview It's A Woman's World Interview Bartender Bar Bushido Norwalk Cocktails

Andrew Dominick

Walk through the doors of Jeff Taibe’s izakaya, Bar Bushido, and chances are, you’ll be greeted by Kylie Keeley, especially if you’re sitting down at her bar.

Correction. One of her bars.

The pub part of Bar Bushido—where you’ll find yakitori, ramen, karaage chicken, DIY hand rolls, and other Japanese bar bites—is where Keeley says the “drinks match the energy.” The izakaya is a vibe; it’s loud (but with good energy), casual, and a great hangout for any occasion, and it’s where she’s rocking out a drink list of highballs, creative sake bombs, and cocktails ingredients (especially Japanese ingredients) that should spark your curiosity and tickle your tastebuds.

At the very back of the space is Bar Bushido’s alter ego, a quieter, more intimate hand roll bar, where Keeley’s cocktails are more focused on highlighting a certain flavor profile.

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Delamar Hotels Opens American-Mediterranean Restaurant, Dandelion, in Westport

Features Ingredients Interview Restaurant Mediterranean Opening Interview Westport Dandelion Westport Delamar Hotels Homepage

Andrew Dominick

Just a mere mile and change from the Delamar Southport and Artisan, founder Charles Mallory’s Greenwich Hospitality Group has opened a new luxury hotel with a restaurant, Dandelion, that’s been booked solid for weeks right out of the gate. “We took ownership of it 2-3 years ago,” says Delamar’s corporate director of restaurants, Hicham Amaaou. “I’ve been working with Frederic Keifer (Delamar’s corporate chef/partner) since Artisan Southport in 2012, then West Hartford, and we created La Plage together from scratch. But this is two separate entities and the food is very opposite.”

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Cosetta Pizzeria and Paninoteca Opens in Fairfield from Bailey's Backyard Team

Features Ingredients Interview Restaurant Pizza Pizzeria Sandwiches Breakfast Coffee Fairfield Opening Homepage Interview Ingredients

Andrew Dominick

In 2024, when I interviewed Sal Bagliavio, the co-owner of Bailey’s Backyard, about his second spot, Taco Dia in Newtown, he very cryptically mentioned that he and chef/co-owner Forrest Pasternack were actively looking to open something else, somewhere else to follow up their taqueria.

Cosetta Pizzeria and Paninoteca on the Post Road in Fairfield is that something else—and what it is, simply put, is a more gourmet version of the neighborhood slice shop, plus sandwiches (including breakfast), house-made pastry, and coffee.

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Massimo Tullio Opens Neapolitan Inspired Massi Co. in Westport

Features Interview Ingredients Restaurant Neapolitan pizza Neapolitan Italian Interview Homepage Westport Opening

Andrew Dominick

The space at 90 Post Road E in Westport has played host to three different restaurant concepts over the past eight years; Jesup Hall (farm-to-table American), then Don Memo (Mexican), and now, Massi Co., a Napolitano style restaurant. At the helm is a familiar face, co-owner of those previous two restaurants, and The Whelk, Massimo Tullio. The switch to Italian came about earlier in the year when Tullio, and his then partner, Bill Taibe, announced they would be going their separate ways with Taibe taking over both Kawa Ni locations in Westport and in Denver, while Tullio would continue operating The Whelk and Don Memo.

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What's Geoff Smoking? A BBQ Pop Up at The Country Table in Greenwich

Events Features Ingredients Interview Restaurant BBQ Greenwich Pop-Up Interview Comfort Food

Andrew Dominick

Something that Lazlo reflected back on wasn’t his storied culinary career at places like Gramercy Tavern, The Whelk, or Mill Street Bar & Table, it was smoking meats and listening to music. “It was about what brings me back to what my groove was,” he says. “Twenty years ago, I had this little smoker. I’d invite my friends over, crank up the Grateful Dead, have a couple beers, and have a good time.”

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Norwalk's Best Kept Secret: Magic 5 Pie Co. Makes Sicilian Style Pizza

Ingredients Interview Restaurant Pizza Limited Pizzeria Norwalk Ingredients Interview Sicilian Pizza

Andrew Dominick

I can’t put my finger on exactly when it was or where I first saw it, but early in 2025, I spotted a pizza at Magic 5 Pie Co. that left me both curious and confused. Known for their charred, crispy/chewy, light artisan pizza, I noticed a different shape. This one wasn’t round like their everyday pies. It was square. Later in the year while chatting with one of Magic 5’s owners, Shawn Longyear, who co-owns the pizzeria, along with The Spread, and El Segundo with Christopher Rasile, Andrey Cortes, and Chris Hickey, I couldn’t help but ask about it.

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Chef Nick Martschenko Opens Second SE Uncorked in Redding

Features Ingredients Interview Restaurant SE Uncorked Redding Georgetown Gastropub Cocktails Burger Interview Bar Opening

Andrew Dominick

Right before New Canaan’s SE Uncorked celebrated its 10-year anniversary, chef – owner Nick Martschenko opened a shiny new sequel of his popular gastropub concept at the end of June in the Georgetown section of Redding. “I knew the area because initially, we looked in Redding for South End, but that idea folded,” Martschenko says. “All these years later, we’re here with Uncorked. Ryan Kundrat helped get me into this place (on Main Street). We wanted it to be this pubby sort of vibe, but you can see it’s a little different in the dining room. It’s still much like the original Uncorked.”

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Redding Residents Open Georgetown Owl Market & Saloon: Upscale Gastropub + Craft Cocktails

Features Interview Restaurant New American Gastropub Redding Cocktails Market Interview Homepage

Andrew Dominick

Owls are, for the most part, a nocturnal species. For the owls that are, they’re probably not used to it being dark on a summer afternoon at 5 p.m. In this case, the “owl” is an owl in namesake, Georgetown Owl Market & Saloon, which experienced a power outage courtesy of a freakishly fast moving, powerful rainstorm on a hot, muggy July day. While brief, strong winds and some fallen branches resulted in a flickering of lights, “Oohhs and aahhs” in the dining room and at the bar, and ultimately, a more dimly lit restaurant than usual. For owners Kate Perry and Gerry Valenti, who opened Georgetown Owl in March of 2025, they rolled with nature’s punch smoothly, moving customers (and deadlifting tables and chairs) into the half of their space that still had electricity, and assuring confused walk-ins that they were still very much welcome.

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Renowned and Michelin Recommended Nan Xiang Xiao Long Bao Opens in Stamford

Features Ingredients Interview Restaurant Nan Xiang Nan Xiang soup dumplings Nan Xiang Xiao Long Bao Stamford Chinese Homepage soup dumplings Dim Sum Interview Opening

Andrew Dominick

From Flushing, New York, Michelin Guide recommended soup dumplings have made their way to the cluster of restaurants outside of the Stamford Town Center. Nan Xiang Xiao Long Bao, a growing Shanghainese micro chain, held its soft opening and introduction to Connecticut at the beginning of June as part of its expansion that includes locations in Pennsylvania, New Jersey, Maryland, Delaware, Georgia, Chicago, and soon, again, in our general area when they open in White Plains.

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Dogtown Opens Second Location in Bethel With Killer Comfort Food Menu

Features Ingredients Interview Restaurant Bethel Dogtown Hot Dogs Burgers Fast Casual Interview Opening

Andrew Dominick

Four years ago, when I first covered Bobby Manere’s Dogtown in Milford—where Cali-inspired fast casual and a little bits of his dad’s lower Fairfield County famous Swanky Franks meet—he talked about wanting to open a Dogtown sequel. That time is now, and Bethel, you’re the lucky recipient. Manere broke the Bethel news on my friend, Jeff Spencer’s Sweet’N Up Podcast, when he was a guest alongside Kyle Marcoux, aka, The Vulgar Chef.

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Ridgefield Couple Opens Flobee's Featuring Southern Roadside Eats

Features Ingredients Ice Cream Interview Restaurant Roadside Eats Southern Food Fast Casual Ice Cream Ridgefield Homepage Interview Burgers

Andrew Dominick

Nadia Blair has fond memories of being a passenger in her parent’s car driving from Katonah through the charming town of Ridgefield to go visit her grandparents in New Haven. She’d constantly bother her mom with “Why can’t we live there?” questions to be told that the reason is because it’s “too far away from the highway.” Spring ahead decades later and Nadia, along with her chef husband Aaron, don’t only live in Ridgefield, but they’ve opened a restaurant where southern eats meet roadside New England charm, named after Aaron’s mother, Florence.

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Prasad Chirnomula Opens Chef Driven Meal Delivery Service, Gourmet United

Interview Restaurant Features Indian Mexican Fast Casual Takeout Delivery Interview Easton Homepage

Andrew Dominick

The former Easton Village Store on Sport Hill Road has a new tenant and it’s a chef you know. Award winning chef, Prasad Chirnomula, and his business partner, Ron Berry, have transformed the space into Gourmet United, a takeout and delivery-based concept that, with Chirnomula involved, definitely features his lauded Indian cuisine alongside Mexican food under one roof.

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Elm in New Canaan: Phase 2.0 Features Renovations and Remixed Menu

Features Interview Restaurant Elm New Canaan New Canaan Luke Venner Homepage Interview Menu Update

Andrew Dominick

Chefs that have a bustling restaurant never take a full month off. For Luke Venner, “vacation” wasn’t pina coladas in the Caribbean, nor was it one of his fishing or hunting excursions. Instead, he was mostly in New Canaan, at Elm, remixing popular dishes, creating new ones, and reimagining and renovating the entire dining room. Don’t freak out. Your beloved Double-Double was unharmed in the process. But the dining room? Transformed. And it’s something that Venner—who’s in his 10th season as Elm’s executive chef and co-owner—has been meaning to tackle for quite a while. Talk to him about it and you can tell he’s feeling refreshed about all of it.

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It’s A Woman’s World: Genee Habansky of Herbaceous Catering Co.

Ingredients Interview It's A Woman's World Caterer Catering Farm To Table Interview

Andrew Dominick

Since 2014, Genee Habansky’s Herbaceous Catering Co. has made the rounds all over. Catering, sure, but you’ve most likely come across her, if not at a private party, then it’s been at an event somewhere in Fairfield County (and beyond). If not there, then maybe you’ve picked up her food at the Westport Farmers Market where Herbaceous is a steady vendor. Habansky’s philosophy when it comes to her catering business is all about caring for the environment, plus, seasonality, locality, and super fresh as it pertains to ingredients she uses, something she became passionate about, first, at culinary school, then at Paul Newman’s The Dressing Room and her other stints at places like Pagano’s Seafood, Heirloom, Walrus + Carpenter, and Centro.

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Seleste Tan of Lady Wong Patisserie & Chef Mogan Anthony Open La Bistro in Greenwich

Features Interview Restaurant French Pastry Pastry Chef Greenwich Homepage Interview Opening

Andrew Dominick

Have a conversation with Seleste Tan for just a few minutes and the word that comes to mind is “humble.” Tan’s bakery, Lady Wong Patisserie, with two locations in New York City, speaks about it like she never expected it to be the megahit that it is. “I did it for a hobby during the pandemic and I never thought it would be big,” she says shyly. Her confections, inspired by flavors from her home country of Singapore, and travels throughout Southeast Asia, are her muse. And that hobby? It turned into national coverage in all the big food publications and then some.

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Preview: Taco Guy Opening Tacos 203 at the South Norwalk Train Station

Features Interview Restaurant Opening Norwalk Preview Tacos Mexican Homepage Interview

Andrew Dominick

Everything you’ve heard about Adrian Hurtado and his Taco Guy brand opening a new taqueria in Norwalk are true, even if some of the details weren’t originally clear or correct.

Numero tres for Hurtado, if we’re counting the taco truck first, then his Wall Street spot second, is Tacos 203, not Carnitas Michoacán, regardless of what you may have heard. Tacos 203 will be inside of Metro-North’s South Norwalk Station and the concept won’t resemble the fare that Hurtado’s fans have experienced from the truck or his restaurant.

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It’s A Woman’s World: Pizzaiolo Alexandra Castro of Everything Dough

Interview It's A Woman's World Pizza Cooking Classes Pop-Up Neapolitan pizza Interview

Andrew Dominick

You’re visiting your favorite Neapolitan pizzeria. Almost always, the person “manning” the wood-fired oven is, well, a man. Shattering that mold is Alexandra Castro, whose love story with pizza began when she was a kid in her home country of Colombia. Making pizza in her youth, must have sparked something, because Castro went to culinary school, worked her way through the industry, and ultimately landed her locally at The Inn at Pound Ridge by Jean-Georges, and after that, as head chef at Pizzeria Magpie in Montreal, known for its Neapolitan pizza.

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