For many restaurants, it began out of necessity. There were supply-chain issues at grocery stores, but restaurants saw a rapid drop in business and were often overstocked. Some restaurants began operating as boutique markets and grocery stores. They offered then-hard-to-get essentials like t…

Our wine expert takes a close look at three great wines available for sale here in Connecticut.

Every food-and-drink establishment has been forced to adapt these last few months. Upscale restaurants simplified menus and shifted resources to the takeout side, and places with no outdoor seating made patios appear out of thin air. But some haven’t had to adapt as much. While we’d never an…

Back in early March as the coronavirus was spreading through Connecticut, but before the state had shut down, award-winning chef Bill Taibe reduced seating capacity inside his three Westport restaurants. But he was worried for his staff’s safety and didn’t like the atmosphere of unease perva…

When large gatherings become illegal and crowds are catalysts for a contagion, what’s a truck to do? Adapt, just like their brick-and-mortar brethren.

Restaurant owners are putting up a brave front. Scroll through Instagram and Facebook and you’ll see makeshift patios, picnic tables in parking lots, masked smiles and announcements of altered menus and hours. Behind the poker faces are fears and uncertainty, for their businesses, their empl…

The outdoor dining experience at Millwright's Restaurant and Tavern was born of necessity, but one of the restaurant’s owners and its lead chef, Tyler Anderson, doesn’t want it to feel that way. “We want to create this oasis at Millwright’s that’s sort of this place you can get away from it …

While pursuing his doctorate in evolutionary biology at Yale in the early 2000s, Geffrey Stopper worked as assistant brewer at the beloved New Haven brewpub, BAR. “I seriously considered starting my own brewery,” he recalls, but his Ph.D. got in the way. “My science career just really took off.”

Our wine expert takes a close look at three great wines available for sale here in Connecticut.

Craving a high-end cheese experience? The Cheesemonger Box might be for you.

Small-business origin stories are almost always interesting, but not many trace back to multiple U.S. senators. Azuluna Foods was an initiative started by Sens. Joe Lieberman and Ted Kennedy back in the early 2000s to secure grant money for New England farms. With such a small amount of farm…

HEBRON — Gov. Ned Lamont said Thursday that flexibility will be the key to the state’s deliberate, summer-long reopening process, and depending on how the coronavirus proceeds — along with Connecticut’s reaction to its unfolding freedoms — he may slow down or speed up future segments of the …

Alex Foulkes’ restaurant got its first order from DoorDash more than a year ago. Foulkes, co-owner of Penny Lane Pub in Old Saybrook, had never agreed to work with DoorDash but a representative from the company was now phoning in an order. He’d later learn that DoorDash had posted Penny Lane…

There was some snickering and eye-rolling when package stores were deemed “essential” while so many other businesses around the state were forced to close their doors. But there’s no disputing that package stores are essential to most Connecticut breweries still in operation during the COVID…

Restaurant owners have launched crowdfunding campaigns and are working to deliver meals en masse to hospitals, health care facilities, and others in need throughout the region. 

Our wine expert takes a close look at three great wines available for sale here in Connecticut.

Like vinyl records and high-waisted jeans, the milkman has made a comeback.

Outside of hospitals, perhaps no place in American society felt the merciless onslaught of the coronavirus more acutely than our beloved restaurant industry. Seemingly overnight, once-booming businesses were reduced to crowdfunding campaigns to stay afloat. On social media, photos of food ga…

With dining in restaurants off the table, and with eateries desperate to stay in business, people across Connecticut are wondering if take-out and delivery food options are still viable in the age of coronavirus.

Until recently, Ted Dumbauld never considered producing hand sanitizer at SoNo 1420, the Norwalk distillery he co-owns. In fact, there would have been few bigger insults you could have hurled at him or any other distiller than to compare their booze to an alcohol-based cleaning product. But …

As grocery stores struggle to keep their shelves stocked during the coronavirus pandemic, local farm stands are an increasingly appealing option to many.

Brandon Collins stood at his station on the canning line at Black Hog Brewing in Oxford, looking out across the brewhouse. An unpaid intern with a master’s degree in chemistry, his 13 years as a protein crystallographer in the pharmaceutical industry shaping his vision, Collins started to se…

Whether its the first course or a first encounter, these wine suggestions will help you get you things off to a great start.

Worldwide, goat is a celebrated cuisine. Frederic Kieffer, executive chef at Artisan and L’Escale in Greenwich, wants to bring it into the mainstream here.

Constantine “Dino” Kolitsas wants to expand Greek food beyond the diners and grab-and-go pizzerias where it is most commonly found in Connecticut.

“The concept honestly was something I knew the area didn’t have,” Tony Camilleri says of this fun and inviting Mexican-Spanish spot.

Increasing public pressure on people to avoid spreading the coronavirus, Gov. Ned Lamont on Monday joined the leaders of New Jersey and New York in a unified order to close all restaurants and bars that serve food at 8 p.m. Monday for eat-in customers.