Fans of Mecha Noodle Bar in Fairfield, residents of Norwalk, and noodle lovers everywhere will rejoice in the news that Mecha will be opening a second location right in SoNo’s downtown Washington Street. “We believe in the resurgence of SoNo, that this type of cuisine is a good fit for this urban area,” says Pham. SoNo residents can already be seen peering curiously into the spot that once housed Joe Bruno’s renown Pasta Nostra, now boasting windows lined with garden variety Ramen packets…a sign of things to come.
Mecha owner and chef, Tony Pham, will be joined by longtime friend and owner of Mézon, Richard Reyes. The team grew up together in Bethel with extended families who loved to gather around food, specifically Pho and Hot Pot, courtesy of the Phams. Sharing food with people they love is part of their collective DNA, and Pho is a “Universal comfort food,” says Pham.
For those not already familiar with the menu at Mecha, we’re talking ramen, pho, steamed baos and a well curated selection of Asian plates. Slurping is encouraged, as clearly stated on the menu.
The third annual C.O.O.K. series presented by Gateway Community College Foundation features chef-led culinary evenings at Gateway's campus in New Haven. Upcoming events include Neil "Singing Chef" Fuentes on June 3, 2015 and Abby Dodge on November 4, 2015. Tickets for the Neil Fuentes dinner are $65 per person.
Tickets include:
6 p.m. Pre-event reception with wine, beer soft drinks and hors d’oeuvres in Gateway’s New Alliance Foundation Art Gallery
A cookbook, memoir or recipe booklet
A chance opportunity to meet the author/chef
A 6:45 p.m. 3 course meal prepared by the featured chef and Gateway Community College Culinary
Several years ago I sampled Chef Pat Pascarella’s Pasta Bolognese and it was one of the best Bolognese I had ever tasted. Since that time, Pascarella opened Bar Sugo on Wall Street in Norwalk and I have enjoyed many of Chef Pat’s creations. He recently introduced his full-table Pasta Tasting menu and invited CTbites to sample the five courses…from a straightforward tomato and basil to a complex lobster, morel and truffle. The incredible Bolognese that Chef Pat served me several years ago was a prelude to the fantastic five courses that I enjoyed with wine pairings from Sommelier Megan Pacarella.
Patrons of Washington Prime will find comfort in the cuisine of its new Executive Chef Howard McCall Jr. This unassuming chef is not new to SoNo nor the kitchen at Washington Prime; he started in the kitchen at Barcelona twenty years ago and was the opening Sous Chef at Washington Prime last summer. Prior to joining Washington Prime he oversaw the kitchen at Mint restaurant in North Carolina which influenced his new Southern style cuisine.
CTbites was invited to meet the chef and sample some of his new additions to the menu. Chef Howard exudes a soft personality, allowing his culinary talents to speak. His recent changes to the new menu range from a creative American Soul Rolls to a Braised Lamb Shank, plus modifications of previous favorites. Each maintained the focus on the main ingredient with delightful accompaniments…more akin to Southern comfort food.
I was recently invited to a press dinner at Strada 18 in South Norwalk. The restaurant was eager to share with us their Italian-American Comfort Classics Dinner. With temperatures well below the freezing mark, all the snow, freezing rain and sleet, this is the type of food so many are craving right now.
A group of about 20 or so writers, editors and bloggers gathered together for this dinner that was prepared especially for us. We started out with the Fried Calamari with Three Sauces, aioli, lemon-lime-jalapeno-cilantro, and marinara. The calamari was tender, flavorful and incredibly crispy and the accompanying sauces complemented them perfectly. We also enjoyed the Arancini, a fried risotto ball stuffed with American farmstead Fontina and served with a tomato sauce. The Arancini was good – but I wouldn’t say it was outstanding or one of the best I’ve ever had.
Very shortly, Fritz Knipschildt, owner of Chocopologie, will be swapping his old 12 South Main St. location for an up-to-date Chocopologie at 133 Washington St.
The new Chocopologie has maintained some aspects of the old café like the European flair (yes, I’m thinking about the savory buckwheat crepes), the open chocolate-making station, and their trademark exposed brick walls. But don’t be fooled; the light-washed wood flooring, trendy antique furniture, and a simple chalkboard menu point to a decidedly new style. Knipschildt described the new restaurant’s theme as “doing less with more.”
Their “less is more” thinking has inspired their chow as well. Knipschildt and Manager Joseph Trepanowski are not fans of the nuevo, hipster movement, and said that “these hipster places put on good faces but it’s a facade,” adding that they want to be cool but have substance.
A primary focus of the 133 Washington St. location will be the espresso.
Washington Prime opened just a few months ago to rave reviews, and a steady stream of satisfied customers as a result of the visions of owners Robb Moss and Marco Siguenza and the creative innovations of Chef Jared Falco. This past Sunday, at the request of many of their patrons, Washington Prime decided to do something new – the Sunday Prime Brunch Buffet where, for $29.90, you can select from a complimentary Mimosa, Bloody Mary or Moscow mule as you indulge from an incredible buffet. Select from a raw bar, artisanal cheeses, salads, a prime rib and omelet station as well as the traditional fare - a selection of bacon, sausages, French toast, Eggs Benedict, miniature bagels with smoked salmon and the works, assorted pastries and Danishes, yogurt, granola and fresh fruit.
Hand-crafted cocktails will be paired with a four course tasting menu alongside guest speaker and distiller Michael Sharry. Bailey's chief mixologist, Bryan Walsh, has compiled an impressive lineup of cocktails paired with Executive Chef Forrest Pasternack's locally-minded menu. Price is $75 per person plus gratuity.
In my continuous and unending search for great hamburgers in Fairfield County, I returned to SONO to sample Chef Dan Kardos’ latest version at LOCAL Kitchen and Beer Bar. Kardos is no stranger to my “Best of” list with previous version from both Harvest Supper in New Canaan and NOLA (at this same location) earning a spot. The interior of the restaurant has been transformed, with more woods and lights plus the rear room (never my favorite) was converted into a Bourbon Bar. The new décor gives a much hipper and fun feel.
Chef Dan’s latest version is named “THE LOCAL BURGER” and includes all natural, humanely raised beef, sautéed wild mushrooms, bacon, Swiss cheese, fronions and black pepper mayo, encased in a Wave Hill bun…served with French fries and a pickle.
Whenever the owner of a restaurant that serves great food announces a second location, I am excited to see where this second venture will lead. After hearing that Greer Fredericks, the co-owner of Mama’s Boy in SONO, was opening JAX around the corner on North Main, I couldn’t wait for my first visit. JAX opened a few weeks ago and currently serves a wide range of breakfast options, plus a tremendous selection of creative sandwiches at lunch. It is also placing the final touches to its soon to be released take-away dinners, and awaiting the delivery of its ice cream machine.
Located just south of the SONO theatre, the interior is completely redesigned, accented with a red painted art nouveau ceiling and lots of wood throughout…it is definitely the sister restaurant to Mama’s Boy.
Walrus+Carpenter and Mecha Noodle Bar partner on Thursday 10/30 7 pm for a BO SSäM dinner for $100 pp starring Smoked Pork Shoulder, Kimchee, Oysters, and other East Asian flavors...against the backdrop of 70's cult action films of Bruce Lee and Chuck Norris. Buy Tix Here.
If you were lucky enough to attend the last W+C event..."The Speakeasy", this promises to be "Astonishing, Unstoppable, Mind-Blowing and Delicious"!
The mission is to bring together East Asian flavors with Western smoking techniques for one incredible evening, inspired by cult film, "Way of The Dragon", starring the high kicking, fast punching Lee and Norris.
Ninja Warrior attire or any fun Halloween costumes are encouraged but optional.
Join The Stamford Museum and Chef Brian Lewis of elm restaurant in New Canaan for an exceptional dining experience amidst the permanent collections of the Bendel Mansion Museum Galleries. On Saturday, September 20th, Chef Lewis, a fierce advocate for eating local, will be cooking works his magic for four courses of delicious seasonal foods, paired with a selection of exquisite wines. Seating is limited. Purchase tickets here.
The evening will begin with farm-fresh hors d’ouvres and signature cocktails to be enjoyed with a special preview of the Stamford Museum’s new exhibition – The Smithsonian Institution’s The Way We Worked – with added selections from SM&NC’s historic Agricultural Tool Collection that served the farmers of North Stamford c. 1900.
Washington Prime recently opened at the entrance to the SONO “Ironworks” on the corner of Washington and North Water Streets and is already garnering positive feedback and enormous crowds each night. CTbites offered a sneak peek a couple of weeks ago and recently re-visited this high energy and bustling establishment on two separate occasions to sample the food.
Self-described as an Eating + Drinking Well, Washington Prime reflects the collective vision of locals and co-owners Rob Moss and Marco Siguenza. Moss, a native of New Canaan, is no stranger to opening high energy restaurants in Fairfield County, overseeing many over the last ten years. Siguenza is the epitome of the American dream, starting as a busboy at Match Restaurant and now 16 years later one of the owners of Washington Prime, a neighboring restaurant. The kitchen is overseen by Executive Chef Jared Falco, classically trained at the French Culinary Institute. Before moving to Fairfield County, Chef Falco honed his culinary skills at Daniel and WD-50 in NYC. The trio are now working closely to present a vibrant bar scene with delicious interpretations of tradition cuisine.
The corner of North Water and Washington was alive in South Norwalk this week with the opening of Washington Prime. A soft opening on Thursday led to a throng of over 300 guests wandering in to enjoy the vibrant scene at the bar and the reservation book for Friday filled so quickly, it was shut earlier than expected. This latest addition to SONO is attracting enormous attention and a visit inside and a look at the menu shows why.
The interior includes an enormous “U” shaped bar to unwind and enjoy a beer or one of their specialty cocktails and the dining area that spans the entire length of the right side of the restaurant is heavily focused on woods and foliage. Floor to ceiling windows allow for natural light to illuminate the space, comprised of dark wood tables and “moss” encased booths. All very organic and relaxing.
The ownership of Washington Prime is no stranger to the area. One of its owners, Marco Siguenza, is cousins with the owners of Cava, Harvest, 55 Wine Bar and Scena and worked with them since he arrived in the United States in 1998. The kitchen is under the direction of Executive Chef Jared Falco, spent time in several of Fairfield County’s restaurants over the last two years from Bar Sugo, to The Whelk, and most recently Mama’s Boy Southern Table and Refuge. His opening menu shows a desire to place a modern twist on some classic dishes.
What better way to celebrate the conclusion of an entire month of enjoying some incredible hamburgers than announcing the 2014 CTbites' winners of the Best Restaurant Burgers of Fairfield County. More burgers challenged last year’s winners and three were successful, Olio, Mama’s Boy and Bar Sugo.
For the second year in a row, the winner is:
The Whelk– 2014 Best Restaurant Burger in Fairfield County
1 - The Whelk (Westport) – The Whelk Burger combines a blend rich flavored meat, sweet pickles, cry baby Swiss cheese, two varieties of bacon, crisped onions and onion mayo on a brioche bun. The dry aged blend of short rib, brisket and chuck from Craft Saugatuck Butchery was fantastic. The cheese covered, thick patty sat atop two different varieties of bacon that added saltiness and smokiness, while slices of sweet pickles, a slice of frisée and the onion accented mayo brought additional flavors and textures. Sitting atop the plump patty was a handful of crisped onions.
Think Match is great for dinner? For the first time in their 14-year history, Match is launching Lunch, but not just any lunch. Match will be serving a pop-up style themed lunch. Each week Match will be transformed by putting aside the usual menu and letting their chefs get creative to keep your curiosity piqued. What themes you ask...
Matt Storch writes, "Like tacos? We've got an ode to ‘Taco’s or What?’ coming your way. Crave our burgers? We'll transform into a classic roadside burger & dog joint. Love Italian? We'll pull out the red checkered tablecloths!"
Beginning tomorrow, Wednesday May 21, you can join Match three days a week, Wednesdays, Thursdays, and Fridays from 11:30 am – 2 pm.
To find out what's on the menu, follow Match on Facebook and Twitter to see what's for lunch! Call or visit Opentable for reservations.
Each month Saugatuck Craft Butchery hosts an eight course dinner party paired with wine for twenty guests that highlights a different protein and Craft's pasture to table ethos. This approach—sourcing whole pasture-raised animals from small to medium-sized farms—follows what is often referred to as a nose-to-tail philosophy of utilizing the entire animal. These dinners are a celebration of this approach, a collaboration among the butchers and chefs at Craft, and a creative challenge for the Craft culinary team.
"They are so talented that my challenge as an owner, is to keep their interest.These dinners are a creative outlet and they celebrate what the shop does. They use all parts of the animal, from snout to tail," said owner and head butcher, Ryan Fibiger. Selecting the themes for these dinners may be a team effort, but much of the culinary planning comes from Mark Hepperman, Craft's Resident Chef and a graduate of the Culinary Institute of America with over 20 years of experience.
One of the previous events in this series was the "Spring Lamb Dinner" which utilized two thirty pound young lambs for eight courses sourced from Josef Meiller farm and slaughterhouse in Pine Plains, New York.
After months of planning and a sleight of hand two week renovation, Match restaurant in South Norwalk is poised to reopen this week with a blow-out opening cocktail party celebrating the new Match on Thursday, March 20 at 5 pm. Beginning Thursday at 7:30 pm, reservations will be accepted for dinner with business as usual for SoNo’s beloved restaurant.
Match opened up its still very dusty doors to CTbites over the weekend before the reopening, giving us a behind the scenes look at what to expect from the new Match, from its décor (purple!), new brand (relaxed and modern), to its new menu (more is more) and glimpses of a handful of reimagined and darn good looking dishes.
A steady fixture in the Fairfield County dining scene with chef/owner Matt Storch at the helm for the past fourteen years, Match has built a loyal following and a menu of popular dishes along the way. In fact, when Match first announced it would close temporarily for renovations, many people reacted with equal parts fear and excitement, worried they would lose their beloved dishes such as Carpetbaggers and Wasabi Tuna (or was that just us?), but also looking forward to the restaurant’s facelift.
For our readers who are calling to reserve a table at NOLA Oyster Barto enjoy the fantastic cuisine of Chef Dan Kardos, please have a little patience. The restaurant is temporarily closed.
Over the last few months Kardos has been overseeing the cuisine at both NOLA and Local Kitchen and Beer Bar in Fairfield. Given the rapid success and crowds that flock to Local, the decision was made to modify the menu and focus at NOLA to more align with Local. According to Kardos, “Our new Fairfield restaurant has been silly busy. We're going to make NOLA more like that.” With Kardos guiding the cuisine it should be another exciting new culinary adventure.
With the anticipated re-opening scheduled in a couple of months, stay tuned as CTbites follows these changes at NOLA Oyster Bar.
CTbites re-visited NOLA Oyster Bar a few months after its opening to enjoy some of the newest additions to the menu. Chef Dan Kardos is clearly in charge of the kitchen and his culinary talent is evident as he creates some of the most delicious cuisine in Fairfield County.
The Seafood Tower, a dedication to cold shellfish (plus tuna), was the first course served to our table. The generous portions included Cherrystone clams, snow crab legs, Copps Island oysters, shrimp, and charred Hamachi crudo. A house made mignonette sauce accompanied the oysters. All of the items on the Tower were delightful. The crudo was marinated in white and dark balsamic vinegar plus a combination of lime and tangerine juices; it was tantalizing. The crab legs and shrimp were sweet with just a touch of seasoning to emphasize the natural flavors. The Copps Island oysters were a little bitter with very little salinity, but the addition of the mignonette sauce drastically changed the flavor profile from bitter to delicious.
Fans of Mecha Noodle Bar in Fairfield, residents of Norwalk, and noodle lovers everywhere will rejoice in the news that Mecha will be opening a second location right in SoNo’s downtown Washington Street. “We believe in the resurgence of SoNo, that this type of cuisine is a good fit for this urban area,” says Pham. SoNo residents can already be seen peering curiously into the spot that once housed Joe Bruno’s renown Pasta Nostra, now boasting windows lined with garden variety Ramen packets…a sign of things to come. 
