Filtering by Tag: Interview,brunch

Head to Milestone for Your Next Burger + Mystic Opening News!

Features Interview Restaurant Burgers Redding Homepage cocktails Interview Mystic

Andrew Dominick

When CTbites last covered Milestone for their 2019 opening, we gave you an introduction to the Redding restaurant’s owners, Peter and Andi Fine, plus a rundown of their wood-fired pizzas and their “comfort food with a twist” approach.

In the comments on that very article, “Jake” hit us with this statement:

“Don’t short change the burger!!! It’s the best!”

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Keep Eating More Walrus: Walrus Alley Celebrates 10 Years & Opens For Friday Lunch

Features Interview Restaurant Walrus Alley Walrus + Carpenter Westport Southern Southern Food BBQ Homepage Interview Live Music Cocktails Craft Beer

Andrew Dominick

“I remember we had just unlocked the doors at Walrus + Carpenter, and the first two customers that came in ordered a Bud Lights and a Coors Light. I heard Adam (Patrick) go, ‘Oh, we don’t have that.’ And one of the guys goes, ‘Fuck you! You won’t last’ That was our first reaction.”

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The Taco Project Introduces Former Alinea Chef as Culinary Director—Stamford Location Launches Brunch

Interview Restaurant The Taco Project Stamford Westchester Brunch Interview Chef Talk tacos Mexican Fast Casual Homepage

Andrew Dominick

Less than a year ago, we introduced readers to Stamford branch of The Taco Project, a fast casual Mexican restaurant whose roots began in Tarrytown in 2014.

Since April of 2022, The Taco Project and its brand grew even more outside of its existing Westchester locations (Tarrytown, Yonkers, Pleasantville, Bronxville) and its High Ridge Road spot in Stamford, as they’ve set their sights on the Florida market and opened up shop in Coral Springs.

But with growth comes some additions.

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Mil Sabores: Birria Tacos, Arepas, and Mexican + Venezuelan Classics in Bridgeport

Features Interview Restaurant Bridgeport Mexican Venezuelan Homepage Interview

Andrew Dominick

Edwin Mondragon, who co-owns the popular Mexican – Venezuelan mashup Mil Sabores in Bridgeport, credits his mother’s mole as his first taste of the food service industry. He recalls memories of packing mom’s mole in plastic pint containers, filling up his backpack, and selling it, as a family, to customers and stores who sought out the homemade Mexican sauce.

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Don Memo in Westport Launches Brunch!

Interview Features Restaurant Westport brunch Mexican Homepage

Andrew Dominick

Just under three years ago, our esteemed founder, Stephanie Webster, introduced CTbites readers to Bill Taibe’s Don Memo. Since the summer of 2020 when Don Memo opened, it has not only been a hit with locals and out-of-towners, but Taibe’s interpretation of authentic Mexican cuisine with ingredients that are seasonal and locally sourced has gotten its share of acclaim as a 2021 CRAzies nominee for Best Restaurant (West Region) and a Restauranteur of the Year win for Taibe.

This year, there are big plans for two of Taibe’s restaurants, Kawa Ni and Don Memo, as they’re set to expand in Denver. While Kawa Ni will be the first to open in the Mile High City, Taibe hinted that Don Memo will hopefully follow in the latter half of 2023.

But the Denver expansion isn’t stopping Taibe’s restaurants from growing in Westport. Kawa Ni—if you haven’t heard—has both a bigger bar and twice the dining room space.

As for Don Memo? It’s open an extra day with another day, Tuesday (because yay for Taco Tuesday!), coming soon thereafter when the weather calls for tacos, tostadas, and palomas on the patio.

What’s going down on Sundays at Don Memo is…BRUNCH. And it’s not only offered on Sundays, but Fridays and Saturdays as well.

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Q&A: CRAZIES Nominee "Best Chef of the Year" Jared Sippel of Restaurant L’Ostal

Features Q & A Interview Celebrity Chef Awards Darien

Christopher Hodson

Each year, the CT Restaurant Association recognizes the exceptional ability and talent of Connecticut’s restaurant community in the prestigious CRAzies awards. We are excited to showcase the nominees for 2022’s CRAZIES AWARDS “BEST CHEF OF THE YEAR” in this 5 part series. All the candidates worked incredibly hard to receive this nomination, and while many of you may know some of them, you probably don’t know all of them. We sat down with each of these talented chefs to learn a little bit more about what makes them do what they do. This week, we feature Jared Sippel of Restaurant L’Ostal in Darien, CT.

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Q&A: CRAZIES Nominee "Best Chef of the Year" Chef David Standridge of The Shipwright’s Daughter

Features Interview Interview Celebrity Chef Chef Talk Q & A Awards Mystic

Christopher Hodson

Each year, the CT Restaurant Association recognizes the exceptional ability and talent of Connecticut’s restaurant community in the prestigious CRAZIES awards. We are excited to showcase the nominees for 2022’s CRAZIES AWARDS “BEST CHEF OF THE YEAR” in this 5 part series. All the candidates worked incredibly hard to receive this nomination, and while many of you may know some of them, you probably don’t know all of them. We sat down with each of these talented chefs to learn a little bit more about what makes them do what they do. This week, we feature Chef David Standridge of The Shipwright’s Daughter in Mystic CT.

[Voting is still open. Vote for your favorite folks in the CT culinary industry here.]

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CLASSIFIED: The Remarkable Life of Chef Karen Hubrich, Owner, Gruel Britania

Features Interview Chef Talk CT Chef Interview British

Lloyd Allen

Beef Bourguignon. She was not supposed to be able to do that. Prepare it. Cook it. Cook anything, much less make lunch for a few aristocratic types, members of Parliament, the diplomatic corps. The Royal Family.

London, England. 1976. The British Press Association. High noon. The chef had just resigned. More to the point, retired. “My daughter can jolly well do it,” her father exclaimed. The report is that Karen countered with a startled, “Me?”

Though brought up ever so polite and proper, Karen showed little to no interest in finer British manners, and well, “off you go!” Perhaps the nuns could shape the morals of this wild young thing, set her right, mold her— or so her parents hoped, but that’s a another story. Unclassified, but still a story.

But executive chef for royalty? She had no culinary training, no experience in a kitchen, although she has admitted her parents were, “quite the cooks,” but right there and then, she decides to, for lack of better words, just “wing it!”

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It's a Woman's World: Caitlin McGowan of The Art Space Café

Features Interview Interview It's A Woman's World Norwalk The Norwalk Art Space Chef Talk Chef Homepage

Andrew Dominick

If you’ve walked through the doors at The Norwalk Art Space, chances are you’ve had a bite or a caffeinated pick-me-up at the Art Space Cafe.

Under the direction of chef/restaurateur Bill Taibe, the food at the cafe is nothing short of spectacular. The sandwiches aren’t only stacked and satisfying, they’re photogenic, too. And the fresh baked biscuits and other random weekly specials are made with love and care. To boot, there’s plenty more in terms of eggy options, salads, soups, and stunning coffee creations.

But executing all of the goodness you’ve had (or will have) at The Art Space Cafe is head chef Caitlin McGowan. For McGowan, food holds a special place in her heart as it’s deeply rooted in old school traditions and closely related to the bond she has with her family.

I don’t want to give away too much, as I’d prefer you read the answers to a few of the subjects we talked about, including her upbringing, culture, her culinary journey up to this point, and homemade jam.

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Fortina Stamford Launches New Brunch Menu...And It's Damn Tasty

Features Interview Restaurant Italian brunch Homepage Stamford Westchester Fortina

Andrew Dominick

Paul Failla uses the word “afterthought” when describing the brunch that was previously offered at all four Fortina locations in Stamford, Armonk, Rye Brook, and Yonkers.

“The old menu was like five items,” he says. “People didn’t come here for brunch. They’d always get pizza. Brunch was always an afterthought here.”

One of Failla’s first orders of business as the restaurant’s sole culinary director was to all but scrap the former “barely a brunch” format and make Fortina a place you’d seek out for daytime drinks, yolky goodness, breakfast sandwiches, sweets, and more.

Failla joked that the only thing that would stay on the brunch menu are the bottomless mimosas, and while that’s true, the only other holdover will be a tweaked version of eggs in purgatory, but with a spicier marinara sauce.

The rest of the menu is a switch-up entirely.

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Q&A: CRAZIES Nominee "Best Chef of the Year" Emily Mingrone of Tavern on State

Features Interview Q & A Interview Awards chef

Christopher Hodson

Each year, the CT Restaurant Association recognizes the exceptional ability and talent of Connecticut’s restaurant community in the prestigious CRAzies awards. We are excited to showcase the nominees for BEST CHEF OF THE YEAR in our new series. All the candidates worked incredibly hard to receive this nomination, and while many of you may know some of them, you probably don’t know all of them. We sat down with each of these talented chefs to learn a little bit more about what makes them do what they do. This week, we feature Emily Mingrone of Tavern on State in New Haven.

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Q&A: CRAZIES Nominee "Best Chef of the Year" Joel Gargano of Grano Arso, Chester

Features Interview Q & A Chef Talk Interview Awards

Christopher Hodson

Each year, the CT Restaurant Association recognizes the exceptional ability and talent of Connecticut’s restaurant community in the prestigious CRAzies awards. Restaurant owners, operators, chefs, and vendors come together to celebrate the success of the industry at Foxwoods Resort Casino on Monday, December 6. While a panel of more than 25 food writers, critics, bloggers, and social media influencers created a list of nominees, YOU VOTE for the winners.

We are excited to showcase the nominees for BEST CHEF OF THE YEAR in our new series. All the candidates worked incredibly hard to receive this nomination, and while many of you may know some of them, you probably don’t know all of them. We sat down with each of these talented chefs to learn a little bit more about what makes them do what they do. This week, we feature Joel Gargano of Grano Arso in Chester CT.

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The Wheel Debuts Sunday Jazz Brunch at The Village in Stamford

Features Restaurant The Village Stamford Stamford brunch Homepage Breakfast Lunch

Andrew Dominick

When we introduced our readers to The Village in the summer of 2021, we knew we’d be back relatively soon thereafter. No, it’s not to talk about beer and smash burgers at Cisco Brewers. It has nothing to do with the special pop-up dinners you may have peeped on Instagram.

This brief sequel takes us back to The Wheel where they’ve just begun wheeling out Sunday brunch service. Brunch here is short, only from 10 a.m. – 3 p.m., with a small, breakfasty menu. Some of it is salty, some is sweet, and there’s lots of yolky goodness to be had.

But who hits up brunch without booze? And in the case of The Wheel…tunes. Drink beer, or wine, and they’ll allow you to order a cocktail from their afternoon menu (I had a Sazerac after my White Russian), but the focus here is light and bubbly or bloody. Refreshing mimosas and bellinis are available by the glass but where’s the fun in that? The Wheel has an option where brunchers can choose their sparkling wine, then fresh squeezed fruit juice mixers, and even ginger, crème de menthe, or Aperol. It arrives at your table in a wooden serving tray, DIY style. Mix and drink.

Bloodies—in Mary form (with vodka) or the tequila-based Maria—are also a brunch staple at The Wheel, as are Cisco beers, other local craft selections, and a boozy milkshake-like White Russian, blended in part with Stamford-based Rise Oat Milk Vanilla Coffee.

While you sip, enjoy the tunes. This is a jazz brunch after all. Most often you’ll catch local musicians or bands that are brought in by Greenwich resident Pete Francis of Dispatch fame. On the off chance that Pete is hanging out, expect him to join in on a few sets.

By now you should have figured out what you’re brunching on besides alcohol.

Like I mentioned earlier, The Wheel’s Sunday Funday menu is succinct. If you’ve been before, you’ll notice a trio of the restaurant’s dinnertime staples offered at brunch, namely the locally sourced Lioni burrata with strawberries and basil, tuna tartare, their big, beefy burger, and a lobster roll.

More morning appropriate fare appears like a shareable buttermilk banana bread—seriously, try it. I don’t even get down with banana bread like that. This one isn’t dry, the banana isn’t too…banana-y. It’s made with love, and whipped butter to spread all over it doesn’t hurt either. Other starters are fire bread with hot honey and whipped ricotta, a lox plate with bagel chips and proper accompaniments, and a not so shareable yogurt parfait.

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Q&A: CRAZIES Nominee "Best Chef of the Year" Michone Danae Arrington - The Art of Yum

Features Interview Chef Talk Chef Q & A Interview Awards

Christopher Hodson

Each year, the CT Restaurant Association recognizes the exceptional ability and talent of Connecticut’s restaurant community in the prestigious CRAzies awards. We are excited to showcase the nominees for BEST CHEF OF THE YEAR in our new series. All the candidates worked incredibly hard to receive this nomination, and while many of you may know some of them, you probably don’t know all of them. We sat down with each of these talented chefs to learn a little bit more about what makes them do what they do. This week, we feature Michone Danae Arrington of The Art of Yum in Waterbury & Southington, CT.

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Q&A: CRAZIES Nominee "Best Chef of the Year" Ashley Flagg of Millwright's

Features Interview Chef Talk Chef CT Chef Interview Awards

Christopher Hodson

Each year, the CT Restaurant Association recognizes the exceptional ability and talent of Connecticut’s restaurant community in the prestigious CRAzies awards. Restaurant owners, operators, chefs, and vendors come together to celebrate the success of the industry at Foxwoods Resort Casino on Monday, December 6. While a panel of more than 25 food writers, critics, bloggers, and social media influencers created a list of nominees, YOU VOTE for the winners.

We are excited to showcase the nominees for BEST CHEF OF THE YEAR in our new series. All the candidates worked incredibly hard to receive this nomination, and while many of you may know some of them, you probably don’t know all of them. We sat down with each of these talented chefs to learn a little bit more about what makes them do what they do. We begin with Chef Ashley Flagg of Millwrights, in Simsbury CT.

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Baldanza Moves to Wilton & Takes Over The Schoolhouse

Features Interview Restaurant Wilton Farm Fresh Italian brunch lunch Homepage

Andrew Dominick

School is officially back in session in the Cannondale neighborhood of Wilton. We’re not talking education but rather The Schoolhouse’s new “teachers,” Angela and Sandy Baldanza and their son, Alex.

Before the family’s move to the historic Cannondale School, they were restaurantless. No, you aren’t crazy to imagine that they had a few restaurants at one point. They owned and operated Baldanza Cafe for 8 ½ years in New Canaan with six of those spent where SE The Back End is now. They even ran Baldanza Bistro in Darien behind Ten Twenty Post.

“When COVID hit, we closed that space (Darien) because it was too small for outdoor seating,” Angela says. “We took a lease at 21 Forest (in New Canaan). A few months in, we received complaints from the condo board there. We cut our losses there and our Darien lease ended. And we only left 17 Elm because of the place in Darien, so we were left with no restaurants at all.”

Cue the 1872 building we’ve all known as The Schoolhouse at Cannondale under Tim LaBant and most recently the home of Hugh Mangum’s popular Rise Doughnut pop-up who subleased from LaBant for a year. LaBant, who had a 14-year run at The Schoolhouse decided not to renew for a few reasons. “I left to focus on Parlor Wilton and the new Parlor Darien,” he says. “My lease was up and in these crazy times, I decided not to renew.”

All of the moving, and the closings, led to a coincidence.

“Ironically, Tim has our old spot in Darien where he opened Parlor and we took over The Schoolhouse on July 1,” Angela says. “Here we are, and we love being here. Sandy and I used to come here for dinner when we had a break from our restaurant. We love Tim.”

At this iteration of Baldanza, diners can anticipate a local, organic, and homemade approach. Brioche and Tuscan bread are sourced from Balthazar Bakery, while the naturally leavened, freshly milled sourdough comes from 123Dough Bakery in Pound Ridge. They also get seasonal produce from Connecticut farms, citing Wilton’s own Ambler Farm as a primary supplier and seafood is by way of New Wave Seafood in Stamford.

The approach to “local and fresh” applies in the kitchen where Baldanza’s longtime chef, Rodrigo Pacheco executes a menu mostly curated by Angela and Sandy. Pasta, as you’ll see in a hearty pappardelle Bolognese, is made in-house, as is the fluffy ricotta gnocchi tossed in roasted tomato vodka sauce, the cheese ravioli, and the tagliatelle caprese with buffala mozzarella and cherry tomato sauce.

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It’s A Woman's World: Chef Beca Tuinei of Nala’s Kitchen

Features It's A Woman's World Interview Chef Talk Q & A

Kristin L. Wolfe

I got to meet Chef Beca Tuinei last year after trying her wonderful creations for Nala’s Kitchen. Being apprehensive to try dishes from organizations promoted as “healthy food services,” fearing a massive pile of black containers filled with dry, bland chicken and broccoli, I was truly surprised and impressed. For those diving into more measured, health conscious, and ingredient-focussed food service, Nala’s Kitchen will blow you away with flavor. Believe me, I’m still a fan of meals like chicken and broccoli, but you can have these high-protein, low calorie, diet-forward products AND STILL HAVE FLAVOR! Chef Beca will amp it up with a creative use of spices and sauces without piling on the extra calories. It is a fine line to walk but she does it so well. Not only does she do it well, but her talent has landed her a position with the WNBA, now responsible for feeding the hungry athletes of the Connecticut Sun!

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It's A Woman's World: Chef Renee Touponce of Oyster Club, Mystic

Features It's A Woman's World Mystic Chef Talk Interview Homepage

Kristin L. Wolfe

onnecticut is full of trailblazing women, particularly in the culinary world. Our ongoing column, “It’s A Woman’s World” is devoted to CT female influencers who’ve forged their own paths, often in food-related fields long dominated by men.

Whether farming the land, bringing healthy food to the masses, feeding an entrepreneurial spirit, or injecting feminism with food, these groundbreaking ladies have set a new definition of women’s work, creating new paths, and setting examples for those who follow

It’s impossible to leave Mystic without falling in love. From the adorable hotels and shops, to the views along the water, the drawbridge, and THE FOOD, you will undoubtedly leave it with a scrapbook (even a virtual one) of memories. And, for such a small town, Mystic is brimming with incredible places to eat. One of the best is at Oyster Club with Chef Renee Touponce at the helm. I’ve had numerous dishes by her over the last year, and it's just never enough. Every plate is full of flavor, yet light. For me, they conjure summer sea breezes with a dash of cozy home dinner.

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