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…
Our wine expert takes a close look at three great wines available for sale here in Connecticut.
The second you taste the fried chicken, you’ll understand the hype surrounding chef April Bloomfield.
Tate Norden started the Iron & Grain Mobile Bar and Grill back in 2015. The food truck, the first in Connecticut with a liquor license, was a rebirth of sorts for Norden after his previous life in the marketing world. One of his agency’s clients was Nestle Purina, and Norden helped them …
It is hard to describe exactly what Tom M means to the Connecticut beer scene.
In March, Claude Mann was working as a cook at Bistro on Main in Manchester.
In the inspired hands of chef Billy Grant, chicken becomes a robust, flavor-filled feast. “There’s nothing better than a well-executed roasted chicken with perfect crispy skin, juicy meat, and tangy salsa verde served over creamy polenta,” says Grant, owner of Bricco Trattoria in Glastonbury…
In its simplest form, the idea is to take a great comfort food dish and put it on a pizza.
We may not be able invasive species out of existence, but they can be nutritious and even tasty alternative food sources.
Our wine expert takes a close look at three great wines available for sale here in Connecticut.
These delightful dessert creations will entertain your sweet tooth for the holidays and all year long.
Opened in September, Bergen House is one of only a handful of Connecticut meaderies.
Everything, even the pastries, is made with sourdough ferments.
The two-patty, three-bun stack burger is addictively good and reminded us of Shake Shack’s famous burgers.
Ideal Fish provides a local alternative for lovers of Italian sea bass.
Our wine expert takes a close look at three great wines available for sale here in Connecticut.
Ali Baba's kati rolls are flaky, warm flatbread wrapped around meat (chicken, beef, lamb), vegetables (potato, cauliflower) or dairy (paneer, egg).
Forget the ice cream man, here come the cocktail men.
I fell in love with the pizza first. With its ultra-thin crust topped with perfect marinara sauce and melted mozzarella, the margherita pie at The Painted Lemon in Sherman has become one of my favorite pizzas in the state.
Rob Kauffman has been working as a financial adviser for three decades, all the while wanting to break into the restaurant business. Put your money where your mouth is.
These molasses cookies hold a special place in Anna Llanos’ heart. Handed down from her great-grandmother, Alma Elliott, the cookies are a cherished family recipe. “Great-Grandma Elliott was very special to me. She baked these for us every time we visited her and Great-Grandpa on their homes…
Our wine expert takes a close look at three great wines available for sale here in Connecticut.
“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…
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…
Our wine expert takes a close look at three great wines available for sale here in Connecticut.
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 visit confirms: The award-winning wings more than live up to the hype.
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.
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.
Tyler May of Stone Row in Willimantic shares his recipe for this “mother dessert" that works great with other flavors.
Our wine expert takes a close look at three great wines available for sale here in Connecticut.
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…
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…
Our wine expert takes a close look at three great wines available for sale here in Connecticut.
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.”
Craving a high-end cheese experience? The Cheesemonger Box might be for you.
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…
Our wine expert takes a close look at three great wines available for sale here in Connecticut.
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…
Alex Foulkes’ restaurant got its first order from DoorDash more than a year ago. Foulkes, co-owner of Penny Lane Pub in Old Saybrook, had never agreed to work with DoorDash but a representative from the company was now phoning in an order. He’d later learn that DoorDash had posted Penny Lane…
Restaurant owners have launched crowdfunding campaigns and are working to deliver meals en masse to hospitals, health care facilities, and others in need throughout the region.
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