The Search for Tony Pizza Napolitano’s Elusive Square Pie Features Ingredients Interview Pizza Weston Westport Pop-Up Homepage Interview Andrew Dominick May 15, 2024 The elusiveness of certain limited foods only makes me want THAT particular thing even more. That’s exactly how I felt trying to track down Anthony Kesselmark’s square pizzas, aka, the grandma pie. Read More
Mason Street BBQ Pop Up Launches in Greenwich Features Interview Restaurant BBQ barbecue Greenwich Pop-Up Homepage Andrew Dominick March 12, 2024 On certain days on or in the vicinity of Greenwich Avenue, take a whiff of the air and the woods you smell are in fact oak and hickory. Get a little closer to Mason Street and you’ll spot blue smoke coming off a Lang and that smell won’t just be logs, it’ll be…meaty. Read More
Chef Prasad in New Canaan's Chef Collab Events: How It Started + Where It's Going Events Interview Restaurant New Canaan Indian Interview Chef Prasad Collab Pop-Up Andrew Dominick October 10, 2023 Between courses at one of his collaboration special events, Prasad Chirnomula spoke to his full dining room about creating a bond with his fellow Connecticut chefs.“We’ve been doing this for almost a year now, bringing chefs together,” he says. “The whole point of doing this, is we, as chefs, work our asses off. We’re always back in the kitchen on Saturday nights, Sunday nights, holidays, and everything else. I’ve done my share of work, so I said to myself that I’m gonna enjoy what I did for so many years of my life. I want to create a legacy and a bond with people I recognize and know of. Even if I don’t know someone, I’ll pick up the phone, call them, and say, ‘Hey, buddy! How are you doing? Do you wanna cook together?’ This is the hardest industry to work in and food brings people together.” Read More
Karla’s Kreamery: Chef Karla Sorrentino Starts Micro Batch Ice Cream Business Features Interview Ice Cream Chef Chef Talk Pop-Up Homepage Andrew Dominick July 06, 2022 As I sit in the Tall Pine Bar in New Canaan’s Adirondack Store waiting for my meeting with Karla Sorrentino, sipping on a cold brew that’s making my heart race even more after a workout an hour prior. I welcome the jitters and the calorie burn that coincides with coffee, because later I’m diving into a Hot Capi pizza from Joe’s, and after it, whatever creamy treat I knew Karla was about to bring for me to sample.In she walks and immediately smiles and extends her hand for a shake. “Forget that,” I say, “We’ve been chatting on social media for YEARS!” We hug. It’s a miracle we’ve never met. Between our mutual friends and her husband, Nick, it’s seemingly impossible.She hands me a mysterious looking Ziplock with another bag inside it containing dry ice and a tiny cup of halva peanut crunch ice cream. I admittedly wanted to eat the tahina ice cream swirled with halva, salted peanuts, and bittersweet chocolate on the spot. I figured it’d be great after pizza later on, and also odd to shove it down in a coffee shop where I didn’t buy it. Read More
Atticus Market: New Haven Has A New Pizza Contender Features Interview New Haven New Haven Pizza Pizza New Haven Homepage Atticus Market Bakery Pop-Up Andrew Dominick January 23, 2022 “If this is good, people might throw bricks through the window. It would be a badge of honor.”The “this” that Brian Lance is referring to is the twice weekly pizza pop-up that goes down on Thursday and Friday at Atticus Market in New Haven’s East Rock neighborhood.Lance—who serves as Atticus’ bakery manager—knows that taking on pizza in New Haven could be viewed as crazy, but he, along with chef Matthew Wick and their staff have created something that’s both current and pays tribute to the city’s pizza style.They also know if they were going to tackle pizza, they needed a stellar dough recipe. Read More
