Think of the multi-course experience as a guided adventure in dining.
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.
“The concept honestly was something I knew the area didn’t have,” Tony Camilleri says of this fun and inviting Mexican-Spanish spot.
Amis Trattoria, which opened in Westport in 2017, got a shot of culinary adrenaline over the summer when Jes Bengtson took over the kitchen as executive chef. Bengtson is also the executive chef at Terrain Cafe in Westport, which is owned by the same company. I’d previously been impressed wi…
Matt Aita left a Michelin-rated restaurant to take on a different type of cooking challenge: gluten free.
With outstanding food and views to match, this new restaurant is the anchor of a new waterfront project that could be the biggest thing to hit Bridgeport since P.T. Barnum.
New Haven's new upscale restaurant serves innovative cuisine that's rivaled only by the rooftop bar's stunning views of the city skyline.
The word “authentic” gets thrown around quite a bit in the culinary world.
Noodles are the new sushi, says Kim Pak Chai, chef and co-owner of Mama Chow.
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.
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.
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.
“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.
“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
In late summer, a new restaurant opened in downtown Hartford called The Press. It’s all about newspapers.
The talents of the owners and cooks have turned Gaudí into a destination, and one that, like the best restaurants, provides a great meal but also something more.
By the time we’re shown to our seats, Evarito’s already has us under its spell.
For most of the last decade, Community Table always made its way into conversations about the best restaurants in Connecticut. It closed early last year, but now it's back.
Our review of Grano Arso in Chester, where rare local grains are used in an ancient method of Italian cooking.
Somehow, despite all I’d heard and read in praise of Goats N’ Roses in Marlborough, I still wasn’t prepared for the experience of eating here.
Before we even taste the food at OKO, the showstopping new Westport restaurant from chef Brian Lewis, we are impressed. A plate of sushi on its way to another table has as much color as an artist’s palette. Purple-pink hues pop from a piece of tuna resting on bright white rice. A piece of or…
The opening-night crowd filed into the postcard-worthy red building that was once a railroad station but had just officially become Broken Symmetry Gastro Brewery. Eight-hundred pints of beer were poured as people thronged around tables, overflowing into the aisles and then outside onto a pa…
“Fusion” is a term that occasionally inspires a bit of trepidation. Jazz fusion has stood accused of combining the sounds and rhythms of jazz and rock music, losing the soul of both, and creating something less than the sum of its parts. A jack of all trades is a master of none, the thinking…
The term German beer hall conjures up, for me at least, images of lederhosen-clad waitstaff, accordion waltzes and cartoonishly big beer steins all coming together in a fun and playful atmosphere.
There are a number of unique things about Bistro on Main, Ben Dubow’s new venture on Main Street in Manchester. The first is that the word “venture” is something of an imprecise term for the restaurant: It is not, strictly speaking, a business venture. It is a social enterprise, owned and op…
We asked our food reviewers Erik Ofgang and Michael Lee-Murphy to name the top restaurants they’ve written about over the past year. Here’s what they said.
A few years ago, Tyler Anderson, the James Beard Foundation Award-nominated chef and owner of Millwright’s in Simsbury, was toying with the idea of opening a barbecue restaurant. But in 2013, Jamie “The Bear” McDonald opened the first Bear’s Smokehouse in Windsor (he has since opened locatio…
All over New England, and in many communities in Connecticut, formerly industrial cities have struggled with what to do with their now-empty factories and mills. After deindustrialization, many New England communities have been left with sprawling, hulking structures with no jobs to fill the…
Jesup Hall in Westport seems poised for success.
In that liminal space along the shoreline south of I-95 and Route 1, where the land seems to melt into the sea, there are some food treasures. Perhaps because of the history of clam shacks and lobster roll spots, there is a wonderful tradition of food that must be fast, unfussy and good. It …
A 1904 New York Tribune article about Italian immigration to New Haven carried the fevered headline “ITALIANS ARE FLOODING CONNECTICUT.” The article quotes the Rev. Joel Ives of the Missionary Society of Connecticut, who worries that the Italians coming into the state are “poor, superstitiou…
The meal at Bailey’s Backyard begins with a basket of cornbread.
Wallingford’s Tap & Vine serves soulful pub grub, whether you need comfort or not
Toward the end of a satisfying meal at Nom-eez in the Black Rock section of Bridgeport, while my group sat at one of two outdoor tables on the sidewalk, a passerby approached. “How is the food here?” he asked. He caught me moments after I had started to consume a mouthful of noodles. I grunt…
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