Ch’i Public House opened in late November in the space formerly occupied by Ocean Drive and Red Lulu on Washington Street in SoNo. The forces behind the new Asian-inspired restaurant are Rob Moss, Marco Siguenza and Dave Studwell, owners of neighboring Washington Prime. Overseeing the kitchen is Executive Chef Mark Taruna, whose long career spans attending the French Culinary Institute and working as the Sous Chef for Nobu Matsushisa at Nobu. He subsequently joined The Food Network and ran the Iron Chef kitchen where he worked with Morimoto, Mario Batali and Bobby Flay. He brings a new level of creativity to many classic recipes with bold flavors and textures, from the simplest dumpling to the most complex sauces.
Room 112 is shaking up the pulse of the lively SoNo restaurant scene. A modern-day speakeasy with a rock’n’roll edge, and eclectic, modish décor recently opened its doors at 112 Washington Street. Owner Isaac Patrick Camoro’s vision was clear the minute he walked into the then empty space.
Room 112 conjures up images of an urban garage meets underground lounge. Eclectic and unconventional this new bar is a truly unique experience; the antidote to the typical Fairfield County bar scene. The main level, framed in exposed brick, offers the perfect canvas for local artists to showcase their talent, thus lending themselves perfectly to the bar’s eclectic furnishings and lighting. Downstairs, a “man-cave” style game room includes a pool table, dartboards, shuffleboard, a jukebox, several HD TVs and a sleek bar.
Hi, my name is Maizy. I'm 13 years old, love food, and have celiac disease. When I heard about BunBurgerBun, a food truck that specializes in gluten free burgers and fries, I had to go try it out.
Arriving at the truck in Stamford, I was instantly impressed by the menu because it had all the favorites. I ordered three things while I was there: The sweet and salties, The Jammer burger, and the chicken tenders with a side of fries.
My absolute favorite thing that I ate was the Jammer: A burger on a gluten free peasant bun with house-made pickles and a bacon relish. I love pickles and those on the BunBurgerBun truck are fantastic. They are made with mustard seeds, onions and have this great classic pickle taste, but with a hint of a spicy undertone. When I took my first bite of the burger, the first flavor was vinegar. This came from the pickles, as well as the amazing bacon relish.
Located in the heart of historic South Norwalk,Zapata Mexican Restaurant crafts authentic Mexican cuisine in an area rich in history and vibrant in color, Zapata Mexican Restaurant proudly contributes to this energetic environment. This is our second location, the original is located in Palisades, NY where our family-owned and operated restaurant has thrived for over 20 years. Many of our customers come in and ask why SONO? The answer is simple, SONO lacked an authentic Mexican restaurant with fresh ingredients, amazing margaritas, and smiling faces. Freshness is what we believe in and what we thrive on. We personally choose all our produce, and all of our ingredients. We are in a society where fresh and healthy is key! To ensure the highest quality, we also cook all of our products with olive oil to keep it healthy and always tasting delicious.
Fairfield County has some great bars with good old fashioned bar food…wings, burgers, fries, onion rings, cheesesteaks, with a wide variety of beers. Recently, many have expanded the menu to include tacos, chili, ribs, chicken and other down and dirty delicacies. When I received an invitation to join a media event at Johnny Utah’s in SoNo I was curious, since this bar also features a mechanical bull (spoiler…not happenin’).
Recently the CTbites team previewed the menu at El Segundo in South Norwalk, the newest restaurant from the talented partners who created The Spread just up the block. The concept: Eat the Street. Intersect some of the world’s tastiest street food at the corner of Washington and North Water in SONO.
What began as a tasting quickly turned into a party ... a coming out party for Carlos Baez, Executive Chef of The Spread, one of the region’s most versatile, yet unheralded, chefs.
The menu flaunts Baez’ extraordinary range -- a gastronomic tour de force featuring over 3 dozen dishes curated from the boulevards and back allies of 27 countries on all seven continents, including barren Antarctica. (More about that selection later)
As we first reported last year, Boothbay Lobster Company wanted to bring the “wicked fresh" Maine seafood shack experience down the coast to Harbor Point in Stamford. Fade out. Fade in. The evocative new restaurant has just opened. At a recent tasting for the media, CTBites had a chance to discover what has been gained and lost in translation.
For starters, we were curious about the Down East take on Connecticut’s indigenous warm, buttered lobster roll. Before crafting their version, co-owners David Galin and Willie Craig examined and tasted our local renditions. They sampled bread, garnishes, butter portions, even weighed the meat in every roll. At Fairway Market, Galin unexpectedly found a commercial potato bun (Martin’s) that enjoyed great taste and structure. However, it was side loaded, not top cut, like most Connecticut lobster rolls. “I know it’s not totally traditional,” Galin explained, “but a potato roll seemed perfect. In Maine, we love our spuds.”
Enough of the Lobster Salad roll vs. Warm Lobster roll debate. After all, when dining on whole steamed lobster, only a land lubber would first chill the meat, lather it in mayo, and sprinkle on some celery. Whole lobster is best devoured warm and buttery. Just like a Connecticut Lobster Roll. Our state lays claim to the warm lobster roll because it was first created at a Milford café named Perry’s sometime in the twenties. Elsewhere in New England, warm lobster rolls are rarely served.
Since 2014 CTbites has celebrated summer with a survey of Connecticut Lobster Rolls available along the shoreline. We stand by our past evaluations since those versions of rolls remain relatively consistent from year to year. After all, the three simple ingredients of a warm lobster roll -- bread, butter, and meat – never change. Such variables as doneness, toppings, and cuts are not an issue.
So for 2016, at the suggestion of readers, chefs, and staff, we add a dozen new restaurants, trucks, and drive-ins to the 2015 portfolio. This list represents the NEW additions.
And CTbites even ventured mid-state, far from the shore, for one of the best lobster rolls in Connecticut. Which is where we begin …
The Spread was the first: hip, smart, happening. Contemporary Sono.
El Segundo, by definition, will be The Second. This time: Street. Urban. Old World Global.
“We’ll have street food from each of the 7 Continents,” said Chris Hickey as he recently gave CTBites a preview of The Spread team’s new joint set to open in early August. Hickey and co-owners Andrey Cortes, Chris Rasile, Shawn Longyear and Executive Chef Carlos Baez envision an international playground for the palate.
“We’re going to have some fun,” Chris promised, grinning.
Open the corrugated metal garage door, and the vista is a courtyard boasting a fountain, storefronts, and looming apartments. A piazza in Naples? A market in Buenos Aries. A food fair in Bangkok.
Inside the restaurant, you’re on a side street. The vibe is almost Third World. The predominant motif is that corrugated sheeting – the humble material that shelters much of the earth’s population. A wall is painted in the brilliant graffiti of Duster, New York’s notorious tagger. On the wall, a subway door and a Number 6 Train to Duster’s Bronx. Its boogie. Its street food.
Every start-up dream begins with two words: what if?
Once upon a time, David Galin and his buddy George Craig fantasized opening their own unique restaurant. But they were young and fate was very fickle. So each forged a highly successful non-culinary career -- in academics (David) and finance (George). A generation later, the two pals found themselves fishing up in Maine; and on a sudden whim, once-upon-a-time magically became now.
What if they brought the seaside Maine Lobster Shack experience -- and all its Wharf to Table freshness -- to Fairfield County?
Voila: The Boothbay Lobster Company, a unique concept restaurant at Harbor Point in Stamford, which opens for real next week. Galin and Willie Craig (George’s son, a partner in Boothbay, and himself fresh out of college) offered CTBites an exclusive sneak peek at a dream come true.
“’Wicked Fresh’ is our pledge,” Willie told us. Pulled fresh from clean, cold Maine waters, the seafood will be rushed by BLC’s refrigerated vehicle down the coast to Stamford. “We don’t believe in tanking our lobster,” David added, explaining that holding crustaceans in tanks causes the meat to deteriorate, affecting its fresh texture and taste. “This is why we source from day boats rather than commercial vessels,” he said. That way he can guarantee that his lobsters haven’t been stressed for a time in the ship’s hold.
Are you looking for an inexpensive burger for lunch? Maybe some fries and a soda to join the burger? If they are all offered as a lunch special, even better. With my obsession with burgers, and my annual Best “10” burgers in southwest Connecticut behind me, I decided to try the moderately priced, newly opened Prime Burger in SoNo. Located next to The Spread, one of my Best “10” burgers, the SoNo location is the second in the area, after the original opened in Ridgefield several years ago.
Prime Burger offers beef, salmon, turkey, chicken and veggie burgers from $6.50-$8.00 with free (sauces, onion, lettuce, tomato, etc.) and $1.00 toppings (cheese, chili bacon, etc.), a la 5-Guys. The menu also includes hot dogs, grilled cheese, chicken tenders and salads (you can add a patty or grilled chicken). If you enter from the street your journey begins near the rear, where you place your order. I ordered the $10 lunch special, which included a cheeseburger, fries and a beverage.
MECHA in Sono is launching their Late Night Menu served Thu 10pm-12pm, Fri and Sat 10pm-1am.
The Late Night Menu will feature special snacks and Ramen as well as cocktails you can only get after hours. To celebrate, they will be introducing the menu and hosting a PARTY Thursday, February 11th at 10PM. Enjoy some special treats from the kitchen (even some complimentary chicken sandwiches) and some amazing cocktails from their late night market menu.
A few highlights from the Late Night Menu include: THIT BO KHO beef brisket jerky, SHOYU BREAKFAST RAMEN w/brown butter, bacon, egg, and cheese; WONTON MI RAMEN w/ fried shallots, sesame, greens, pork & shrimp wontons $10.
Washington Street, the epicenter of South Norwalk and a resurging dining scene, welcomes another new dining experience worth exploring. Cask Republic is a modern take on the communal tavern, now open at 99 Washington Street, formerly occupied by The Gingerman. The new restaurant delivers on its tavern promises with chef-driven comfort food and drink – American at its culinary core with an abundance of global influences.
When I hear “sports bar,” I think lots of big screen TVs, beers, burgers, wings, nachos, anything to go with my Jets or Giants jersey. The Blind Rhino, recently opened in South Norwalk on Main Street just north of Washington, is undoubtedly a sports bar, with 27 big screen TVs, shuffleboard, darts, and jerseys adorning the walls. At the same time, it has elevated the cuisine with impressive menu items, an array of craft beers and a variety of whiskeys. Many sports bar staples are still on the menu, but with a twist!
Owner /Chef Jamie Pantanella oversees the cuisine. He has worked in restaurants and catering all over New England for the past 22 years. His most recent restaurant experience includes The Brewhouse and Gingerman SoNo. At The Blind Rhino, Pantanella hones his years of experience to offer his “highlight reel.”
The menu is not large, but each item is thoughtful and flavorful. “While having sections like wings, appetizers, soups, and sandwiches seem to be par for the course, having items like Togareshi Dry Rub Wings, Cider Braised Pork Belly Sliders, and a Sliced Ribeye Cheese Steak is exactly how we want to take the dining experience to the next level,” says manager Casey Dohme.
Harlan Publick opened last year in the SoNo Ironworks and immediately became a destination for great food, a vast line-up of beers and an outdoor terrace like none other in Fairfield County. The relaxed interior features a large bar, a dining area with both dining tables and high tops and a room for a private event that features several personalized beer taps, and represents the second for Managing Partner Steve Lewandowski, who is also the Managing Partner at Stamford’s Harlan Social, which has won accolades as one of the best restaurants in CT.
Executive Chef Kamal Rose recently joined Harlan Publick, and his road to this position was less than traditional. Raised on St. Vincent and the Grenadines, he developed his passion for cooking from his grandmother. He moved to New York at the age of 15 and subsequently received an internship at TriBeca Grill. In 2009 he won a $20,000 scholarship in a national cooking competition and earned his diploma from the Institute of Culinary Education. He returned to TriBeca Grill under the tutelage of Drew Nieporent and Steve Lewandowski and last year, Lewandowski asked Rose to join him at Harlan Publick where his newly introduced cuisine exemplifies his Caribbean roots tempered by classical training.
After 3 successful years in South Norwalk, the team fromThe Spreadhas just announced that they have signed a lease in the SoNo Ironworks complex. In early 2016 an exciting new restaurant concept will be coming to CT diners. The name is El Segundo and the idea is simple. Spread owners Christpher Hickey, Christopher Rasile, Andrey Cortes, and Shawn Longyear alongside Chef Carlos Baez have created a menu that features street food from around the globe that everyone loves to eat: tacos, arepas, ceviche, Asian bao, light salads and a little comfort food thrown in for good measure. The setting is casual and fun, with a price point that will make diners in South Norwalk smile. And the bar? Let’s just say these guys know a thing or two about bartending.
Directly across from Harlan Publick, El Segundo is poised to deliver a uniquely fun dining experience to Fairfield County. The restaurant features an open kitchen with bar seating, allowing diners to watch Chef Carlos as he re-creates dishes from his childhood, including his father’s recipe for Tacos Al Pastor. Large windows make this space light and airy and garage doors will open up to the Ironworks courtyard in the warmer months.
Boothbay Lobster Company is opening its first bricks and mortar location at Harbor Point in Stamford in the upcoming months. To give the community a taste of what to expect from super-fresh Maine lobster, the company is periodically parking its Boothbay Lobster Company truck 100 yards down the street from the restaurant, serving two types of Lobster Rolls, a BLC sandwich, Lobster Mac & Cheese, plus a few non-lobster items. On a beautiful afternoon CTbites visited the truck to sample the newest addition to the Harbor Point neighborhood. As I approached the truck I noticed a sign stating that the lobster were caught the previous day…this was an ultra-fresh product.
With the debut of the sleek and sexy bruculino in South Norwalk, Joe Bruno finally presides over a true restaurant. "Pasta Nostra was never meant to be more than a lunch spot," he says of the venerable store front that served as the anchor of the Sono culinary scene for 30 years. The place was getting old; Bruno wasn’t getting younger; it was time for something youthful, vibrant, and new.
bruculino (Italian slang for “Brooklyn dude” – as in the person of Joe Bruno) is certainly all that -- and more. Imagined by renowned Westport architect Roger Ferris, the glassy new space at 20 North Main is dominated by a fetching forty foot terrazzo bar that is flanked by 23 neon-red Lucite seats, all staged in what was once a furniture store. For now, the bar is a lavoro in corso (still under construction), but Bruno will soon be mixing an array of spirits and craft cocktails in addition to the well curated wine list he brought over from Washington Street. He also brought his entire staff from PN, both the back and front of the house.
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.
Welcome to the end of July, summer’s center point. The perfect time for our annual quest to find the best of Connecticut's official pleasure of summer: warm, buttery lobster rolls.
At the suggestion of readers, chefs, CTBites staff and a food critic or two, we've added an array of food trucks, pounds, shacks, and even a high end restaurant to our previous portfolio (see 2014 edition here).
So take a ride up the balmy Connecticut coastline. We start in the southwest and head northeast, as CTBites forages the best warm lobster rolls in America.
Ch’i Public House opened in late November in the space formerly occupied by Ocean Drive and Red Lulu on Washington Street in SoNo. The forces behind the new Asian-inspired restaurant are Rob Moss, Marco Siguenza and Dave Studwell, owners of neighboring Washington Prime. Overseeing the kitchen is Executive Chef Mark Taruna, whose long career spans attending the French Culinary Institute and working as the Sous Chef for Nobu Matsushisa at Nobu. He subsequently joined The Food Network and ran the Iron Chef kitchen where he worked with Morimoto, Mario Batali and Bobby Flay. He brings a new level of creativity to many classic recipes with bold flavors and textures, from the simplest dumpling to the most complex sauces.
