A monthly look at what’s new and exciting on the Connecticut dining scene
This palate-pleasing and artistic summer peach and heirloom tomato salad "contains all the best flavors of summer in Connecticut."
Spicy Green Bean in Glastonbury has a new location, this time with a full bar, and a new seasonal menu from the quirky, creative minds of aunt-and-niece team Kasha Denisiewicz and Juliette Denis.
The portions are a little too big. That’s the only complaint I can manage after three trips to TexiKo Tequila Bar in Hamden. If I really try, maybe I can scrounge up another. How about this? I want to order something I haven’t tried, but what I’ve had is so good I want to eat it again.
This Black Rock bar and restaurant is a friendly neighborhood spot where you can go for good food and drink at great prices, where regulars hang out, where there is frequently live music and the bar is often full of conversation.
The food is big-portioned, bold-flavored, in-your-face classic Italian cuisine, with Greek and American influences. The kind of food I grew up eating. The kind for which I have a near-constant craving.
You can't judge a restaurant by its cover, and food site The Daily Meal knows that. To celebrate the country's many local haunts and dives, the site put together its list of the 75 best "hole-in-the-wall" restaurants in the United States.
Drivers often speed straight through Prospect without ever stopping, laments Pizzeria Napoletana owner Jim Kollcinaku. They are speeding by some excellent pizza.
Area Two might be the most impressive brewing space in the state. Going inside feels like entering a craft beer cathedral.
There’s a postitive vibe at BeanZ & Co. Cafe in Avon. For anyone who’s ever waited in a long line at Starbucks or Dunkin’ when you’re already late, it’s the opposite of that feeling.
Panificio Navona is a cafe and bakery that occupies a sleek space in Newtown with an open and eye-catching design.
Riccardo Mavuli's pasta gnocchi with broccoli rabe alla Sarda is fresh and flavorful, yet also light and healthy.
Chapter One needed a rewrite. A June 2018 opening was greeted by eager locals and large crowds, but the restaurant on the Guilford Green wasn’t up to the challenge. It was up to new executive chef Jeremy Haile and general manager Britney Evarts to turn things around.
These days, the author and part-time Connecticut resident is all about the simple goodness of dishes that don’t require the expertise of a master chef and endless hours of preparation.
A hearty, soul-satisfying dish, these short ribs have a classic New England feel, says April Gibson, executive chef at The North House in Avon.
At this out-of-the-way New Haven barbecue joint, the signature Kansa-Lina barbecue sauce elevates the ribs and other products from good to gotta-have.
The tables and chairs were not designed with eating in mind and, through no fault of its own, Conspiracy is located more than an hour away from my house. Even so, I can’t wait to go back. The reason? One word: Ramen.
When Duong Morris learns I’m writing a story about her restaurant, Sprouts, she asks me to do something no other restaurant owner has ever requested of me: keep my praise of her business to a minimum. Sorry, Duong.
For quite some time, Chris Vanasse has been on a quest to create a special veggie burger.
Maybe you’re worried about the environmental impact of industrial beef production. Maybe you want to limit beef for health reasons. Or maybe you’re just looking to incorporate a new, tasty meat into your diet.
Craft beer needs more diversity. The realization hit New Haven’s Alisa Bowens-Mercado five years ago while she was at a beer festival. She didn’t mean diversity in terms of more women and minority ownership of breweries; not yet anyhow. Back then she was thinking about diversity of flavor.
Local chefs share recipes for a decadent French toast, a delicious blueberry topping and a brunch cocktail with a twist.
With menus equal parts savory and sweet and drinks to die for, these dozen restaurants are upping the game when it comes to brunch. Eat light on Saturday so you can feast on Sunday!
We’re firm believers that it’s never too early — or too late — for breakfast. Fortunately, like powdered sugar on French toast, great breakfast joints are sprinkled all over our state.
Ice cream first, then the meal. No, I’m not talking about a dinner party planned by an 8-year-old. I’m talking about the order in which Eliza Florian launched her two Granby eateries in the century-old building that used to be the town’s general store.
“There was no need for Caseus to close," says Craig Hutchinson, part owner of Olmo. Yet the owners were ready and willing to take a step back to bring their restaurant to a new level.
Stone’s Throw Restaurant, in Seymour, will be featured on an episode of “Gordon Ramsay’s 24 Hours to Hell and Back,” on Fox Wednesday, Jan. 30, at 8 p.m.
NEW HAVEN — A new brewery and restaurant that showcases local talent and a unique twist on Italian and American pub food quickly is building a clientele after a soft opening.
Chef Stefan Kappes' frozen Grand Marnier soufflé as a bit exotic with a blend of old school, but simple to make.
It is clear from the names of 109 Cheese & Wine in Ridgefield and its sister shop, 109 Cheese Market, that these are good places for cheese. But they are also great places to grab lunch and even dinner.
Colt Taylor, chef and owner of Los Charros Cantina in Essex, is taking taste buds on an educational tour of Mexico. And it’s a master class.
“Finely crafted fare” is the slogan of The Beamhouse, a new restaurant in Glastonbury. It is fitting, as the place seems determined to incorporate every element one might associate with the word “craft” and all it has come to mean in the last decade or so
The famed but enigmatic chef has finally settled down, and at his new namesake restaurant the food lives up to the myth.
“The journey of rum with me has been an evolution,” says Dominick Splendorio, owner of Zafra Cuban Restaurant & Rum Bar in New Haven. Today if you want to learn more about rum, Splendorio is the guy to ask.
When Mike Lincoln Jr., the owner and brewer at Noble Jay Brewing Co. in Niantic, was asked to make a beer in honor of U.S. airman John “Chappy” Chapman, the pressure was on.
Gehami gets excited when she can recreate a flavor from her childhood. “Food is memory, and the more you remember, the better it tastes."