“For us, every meal has to be very vibrant,” says Mitchel Calisman. “My mom always says that your meal should look like a rainbow.”
When it comes to making tacos, husband and wife John and Morgan Nealon are definitely not bound by traditional methods.
Michael Gerrity and Ryan Fagan wanted to do more than just start a brewery. They wanted to be a liquid cog in a revitalized downtown Manchester. Gerrity and Fagan did their part in getting the wheels moving when they opened Urban Lodge Brewing Co. — the friends married sisters, last name Lod…
It was a productive summer for Adam Young, renowned pastry chef and owner, along with his wife Ebbie, of Sift Bake Shop in downtown Mystic. In June he transformed the rooftop area above his mammoth first-floor kitchen into Mix at Sift, “a cocktail bar that just happens to have a great food m…
Our wine expert takes a close look at three great wines available for sale here in Connecticut.
Tasty, filling comfort food doesn’t have to be a gut-busting guilt trip. You won’t feel any guilt digging into this slow-roasted salmon with sun-dried tomato butter over Parmesan orzo from chef Jerry Cordero of The White Horse Country Pub & Restaurant in New Preston. With its large store…
After five months and four days, Claire Criscuolo of Claire’s Corner Copia on Friday was back greeting old friends to her expanded vegan restaurant that will celebrate its 45th anniversary on Sept. 17.
Dogtown, an unpretentious hot dog stand on New Haven Avenue in Milford, hits it out of the park with grilled dogs, buttered buns and tantalizing toppings.
It was not the grand opening anyone envisioned.
Along with Anthony Kostelis, the longtime chef at The Whelk, Taibe has created a menu that combines the comfort-food flavor of the best Mexican cuisine with the local sourcing and high-concept food for which Taibe’s other restaurants are known.
It took three years for Carlos Mouta to transform Bishop Ladder Co., a 20,000-square-foot warehouse he owns on Park Street in Hartford, into Parkville Market, the first food hall in Connecticut. The plan never included opening in the midst of a pandemic, but his vision, aided by a bit of luc…
Our wine expert takes a close look at three great wines available for sale here in Connecticut.
Tyler May of Stone Row in Willimantic shares his recipe for this “mother dessert" that works great with other flavors.
Alex DeFrancesco was one of the first in Connecticut to grow hops here; now he's brewing beer with ingredients that don't come from much farther away than the family farm.
Our visit confirms: The award-winning wings more than live up to the hype.
When husband and wife Everett and Linda Reid were deciding what to call their new restaurant, they wanted something that would speak to the cuisine.
UPDATE 9/22/20: Since this story was published, there have been some changes. Due to family obligations, Chef Mazie moved out of Connecticut. Instead of Stella's and Mazie's, the restaurant is now Stella’s African Eatery. For now the hours remain the same, although Chef Stella is looking int…
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.
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…
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.
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…
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 …
