Primavera Pub is easy to miss. Despite following the directions given by the woman’s voice on my iPhone, accompanied by the woman’s voice emanating from the passenger seat, I still drive right past it. It’s located just north of the Newington town line in Hartford, and sits off Newington Ave…
Eat & Drink
Fresh. Healthy. Real. That’s the tagline at Ajamo in Hartford. “We make fresh food prepared in a healthy, flavorful way so it plays well together. I enjoy using local, in-season offerings to create different taste combinations,” says Jennifer Miller, co-owner with her husband, Chris.
Tribus means “three” in Latin — or at least that’s what the three friends who cofounded Tribus Beer Co. think. “We looked it up on Wikipedia,” says Sean O’Neill, one of the three co-owners of the Milford brewery, which opened in August 2018.
As you drive up, the valet is waiting to take your keys. Up a flight of stairs is a lively bar and restaurant area with exposed beam and large windows and tables on a patio overlooking the Silvermine River. Halfway through your meal, a server may climb into the garden beside the outdoor dini…
The program creates and distributes healthy, nutritious meals to families who are facing a medical crisis all over the Greater Hartford area.
New Haven's new upscale restaurant serves innovative cuisine that's rivaled only by the rooftop bar's stunning views of the city skyline.
Located in Bethel, the new bar and restaurant from the team behind Lucas Local in Newtown offers up tacos, drinks and the great outdoors.
Michael McDowell, chef at The Social Bar + Kitchen in New London, shares his recipe for this savory, versatile dish that can be enjoyed year-round.
Whether its the first course or a first encounter, these wine suggestions will help you get you things off to a great start.
Having bonded over their shared love of making beer in college, Carlisle Schaeffer and Sam Wagner operate their own brewery in the heart of Chester.
It’s funny how one Polish delicacy can lead to another.
When people tell me they only like their coffee with cream and/or sugar, I tell them to try one of these roasters.
The recipe represents a mix of classic techniques with high-quality ingredients.
The cleverly named Whey Station(ary) is a cheese-lover’s melty dream.
When it was announced last fall that Holbrook Farm in Bethel would close, many locals were dismayed. But now a team of local chefs have embraced the challenge of reviving the area gem.
When Chris Pacheco started Seacoast Mushrooms in Mystic four years ago, he found there was hardly any demand for the gourmet fungi he was growing at his new farm.
“I wanted something other than olive oil or butter on the table with bread,” says Stephen Costanzo, chef-owner of Olio in Stamford. “It’s hummus with an Italian flair."
When Joe Gouveia decided to open a vineyard in Wallingford, people thought he was crazy.
The word “authentic” gets thrown around quite a bit in the culinary world.
To step through the doorway is to take a step back in time to old New England.
Noodles are the new sushi, says Kim Pak Chai, chef and co-owner of Mama Chow.
Most chefs don’t want to see their customers grimace when tasting their food. But Pamela Paydos, the chef-owner of Popover Bistro & Bakery in Simsbury, wants to see just that when people try her lemon bars.
Foulkes’ English-style pub delivers on the food with a fresh-ingredient-driven menu of classic pub fare.
Greg Caucci and his business partner Bruce Staebler did not initially envision opening a brewery with a large taproom. But when they saw the sprawling factory space in the Milldale section of Southington, everything changed.
What Pepe Burby and Carly Tyrrell felt their neighborhood needed was a farm-to-table option that would bring more healthy food into the community.
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.
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 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.
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.
This palate-pleasing and artistic summer peach and heirloom tomato salad "contains all the best flavors of summer in Connecticut."
For most of its existence, OEC Brewing in Oxford has made exclusively sour beers. That changed in recent months when it began offering non-sour or “clean beers” on a regular basis.
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.
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.
Drivers often speed straight through Prospect without ever stopping, laments Pizzeria Napoletana owner Jim Kollcinaku. They are speeding by some excellent pizza.
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.
Area Two might be the most impressive brewing space in the state. Going inside feels like entering a craft beer cathedral.
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.
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.
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.
If you need a lesson in the way special interests can influence government, look no further than Connecticut beer.
“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.
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.
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.
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.
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.
For quite some time, Chris Vanasse has been on a quest to create a special veggie burger.
“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