Two new shops in Fairfield are making your ice cream right in front of you. With new freezing techniques and a fresh-is-best ethic, Milkcraft and Freezing Moo take your cream from fresh to frozen and plain to flavored in a matter of minutes.

A monthly look at what’s new and exciting on the Connecticut dining scene

September in Bangkok, New Haven

Chef and owner Winyu “Win” Seetamyae spent 15 years working in New York City kitchens before opening this Thai restaurant in the fall. Dishes include pad thai tofu rice noodles with sautéed vegetables and an egg, and moo ping (grilled marinated pork with tamarind spice).

754 State St., 475-234-5239, september-in-bangkok.business.site

Nick’s Luncheonette, West Haven

A beloved area breakfast-and-lunch spot has a new location. The restaurant closed its original location several months ago after the owners agreed to sell the spot on First Avenue and Elm Street. Owners Nick and Irene Milas had operated the old Nick’s 26 years, and fans are thrilled to see it back in operation at its new home.

249 Saw Mill Road, 203-937-9036

Milkcraft, New Haven

The burgeoning dessert chain features made-to-order ice cream frozen with liquid nitrogen. The result is a creamier treat that is more like custard. The New Haven spot joins the Milkcraft food truck, as well as brick-and-mortar shops in West Hartford and the original Milkcraft, which opened in Fairfield in 2016.

280 Crown St., New Haven, ctmilkcraftca.com

Know of a new Connecticut restaurant? Email Erik Ofgang at eofgang@connecticutmag.com.