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The all-day menu at Norwalk's Art Space Cafe features breakfast and lunch items, as well as pastries and baked goods.

Art Space Cafe, Norwalk

The new all-day cafe at The Norwalk Art Space is helmed by one of Fairfield County’s most celebrated restaurateurs, Bill Taibe. In early June, he and his team launched The Art Space Cafe in the arts hub building with coffee, tea, pastries and light fare like sandwiches, salads and toasts. Taibe features products from local artisans, with baked goods and pastries from Rob VanKeuren of Flour Water Salt Bread in Darien and other sandwich breads crafted by Idyllwild, a Westchester County baker. Coffee comes from ILSE in Stamford, and a turkey sandwich with kimchi on black raisin bread features poultry smoked by Hoodoo Brown BBQ in Ridgefield. 455 West Ave., 203-604-0309, thenorwalkartspace.com/café

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Sundae Funday's Puff Daddy blend with vanilla ice cream, Reese's Puffs cereal and peanut butter sauce.

Sundae Funday, Shelton

Every day is Sundae at this new stop for unique ice cream. The Sundae Funday bus, an ice cream truck, serves up custom soft-serve blends with a variety of decadent toppings and sauces. The menu features chocolate and vanilla ice cream from Big Dipper in Prospect, which is blended to order with customers’ choice of mix-ins and toppings. Customers can choose their own adventure, or pick predesigned blends like “Fred Flintstone” with vanilla ice cream, Fruity Pebbles cereal and marshmallow, and the “Puff Daddy,” with chocolate ice cream, Reese’s Puffs cereal and peanut butter sauce. The truck is at 484 Bridgeport Ave. Tuesday through Friday 5–9 p.m., and Saturdays 4–10 p.m., weather permitting. On Sunday afternoons, they’re at Bad Sons Beer Co. in Derby. sundaefundayicecream.wordpress.com, @SundaeFundayBus on Facebook and Instagram

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Sicily Coal Fired Pizza's heirloom tomato, fresh mozzarella, balsamic reduction and arugula appetizer. Sicily Coal Fired Pizza in Middletown makes its own vodka and specializes in unique cocktails.

Sicily Coal Fired Pizza, Middletown

The restaurant in the former three-story R.W. Camp’s department store is more than its name suggests, says co-owner Tony Prifitera, who runs the place with his wife Maria. Yes, there’s thin and crispy New Haven-style pizza, but the menu also features fresh pastas, meatballs, “handheld” sandwiches on housemade sub rolls with chicken and eggplant parm and seasonal coal-roasted vegetables, burgers, steaks and chops. 412 Main St., 860-788-2237, sicilycoalfiredpizza.com

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A duo of hot buttered and cold "Dirty Maynard" rolls at LobsterCraft.

LobsterCraft, Greenwich

LobsterCraft, which opened its new Greenwich restaurant in April, will soon launch two more locations in Fairfield and West Hartford as the lobster roll brand continues its rapid growth. The hot buttered “coastal” roll is its flagship product, but the menu also features creative preparations: the “Heat Wave, with lobster tossed in spicy serrano and habanero pepper-infused butter; a BLT with crispy bacon and garlic aioli; a “California” with wasabi soy sauce, cucumber and avocado; and a “surf and turf” with lobster and marinated flank steak. 107 Greenwich Ave., 203-900-1555, lobstercraft.com

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Bone in Prime co-owners Enzo Beskovic, left, and Fico Cecunjanin are photographed outside of the Cheshire eatery.

Bone in Prime Steakhouse, Cheshire

Co-owners Enzo Beskovic and Fico Cecunjanin designed the steakhouse’s menu with “something for everybody.” The new restaurant offers just that: a raw bar, dry-aged steaks, rack of lamb and veal, seafood entrées and pastas. Indulgent plates like a 40-ounce tomahawk or porterhouse feed two, with a choice of three sides. Brunch is served on Sundays, with egg dishes, French toast, waffles and “travel through the world” breakfast plates featuring international flavors. 1410 Highland Ave., 203-806-1430,boneinprime.com

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Freshly baked breads at Small State Provisions, which opened in July in the building at West Hartford’s GastroPark.

Small State Provisions, West Hartford

Kevin Masse’s bakery started as a cottage business in 2019, and he officially opened his microbakery in July within the building at West Hartford’s GastroPark, offering fresh sourdough breads, focaccia, babkas, cookies, cinnamon buns, scones and other treats like maple olive oil granola. Masse’s breads are all naturally leavened, using no commercial yeast, and he uses 100 percent organic grains in all his products. 637 New Park Ave., smallstateprovisions.com

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Hot buttered lobster rolls are a specialty at Liv’s Dockside Grill, now open in the Clinton town marina.

Liv’s Dockside Grill, Clinton

The Liv’s group expands again, adding a restaurant to Clinton’s town marina to join its Old Saybrook eateries: its original oyster bar and a lobster shack in the Harbor One Marina. A casual menu features hot buttered lobster rolls, lobster grilled cheese, shrimp and fish tacos, burgers, hot dogs and chicken sandwiches, with breakfast options on weekends. 68 Cedar Island Ave., 860-664-5294, livsdocksidegrill.com

Leeanne Griffin is the food and consumer reporter for Hearst Connecticut, handling coverage of restaurant openings and closings, trends, events and general news about Connecticut food and beverage businesses.

This article appears in the September 2021 issue of Connecticut MagazineYou can subscribe to Connecticut Magazine here, or find the current issue on sale hereSign up for our newsletter to get our latest and greatest content delivered right to your inbox. Have a question or comment? Email editor@connecticutmag.com. And follow us on Facebook and Instagram @connecticutmagazine and Twitter @connecticutmag.