Open just 15 hours a week with no outdoor signage, Stella’s and Mazie’s on Capitol Avenue in Hartford is truly a hidden gem. “People don’t know we’re here,” says deLinda Jagne, aka Chef Stella. “It’s kinda nice to have people look for us.” People have been looking a lot lately. Jagne says bu…

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…

The secret is in your hand. Even if the recipe is the same, it’s the hand of the one who makes it that matters in the end. These words play a pivotal role in Jim Casey’s cooking career. “I heard this from a chef once and it’s stayed with me for a long time,” says Casey, chef-owner of Bridges…

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…

Tonnarelli cacio e pepe, a seemingly humble yet flavor-packed pasta creation, is “a true classic dish with a small twist,” says Jes Bengtson, executive chef at Amis Trattoria in Westport. “You taste every flavor and texture intended.” Eschewing traditional red sauce in favor of buttery-chees…

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…

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…

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…