Simple is usually best—particularly when it comes to food—an adage that proved itself more than true on my recent visit to Rice & Beans food truck, based out of Danbury.
The concept: Stewed meat or roasted veggies over black beans and rice m topped with fresh herbs, radish, pico de gallo, and guacamole served up in a bright yellow food truck. The eatery is the brainchild of chef/owner Jasson Arias and based on the traditional foods of his Guatemalan heritage.
“I grew up eating rice and beans,” says Arias, whose original career was bartending in Stamford. “I thought it would be the great basis for a quick, filling lunch sold from a food cart.”
In 2004, Bob LeRose, a CT native whose wife, Kelley has Kansas City roots, decided that Connecticut was ready for the smoky, saucy, ribs, pulled pork and burnt ends he was missing from his father-in-law’s hometown, and opened Bobby Q’s Bodacious BBQ just off Main Street in Westport. Bobby Q’s quickly became known as a local watering hole for families, couples and friends, all seeking award-winning BBQ, creative house drinks and the best live music in Fairfield County.
But in March of 2016, sadly Bobby Q’s closed but Bob LeRose teased us with news of a planned new spot to enjoy his BBQ recipes and creative cocktails. And SOMETHING new.
The wait is over, as last month, Bobby Q’s Cue & Co. opened in the spanking new Waypointe complex on Merwin Street and a block over from the new Barcelona and Colony Pizza.
When I was a student at Cornell, Wings Over Ithaca was a staple. As I’ve spoken to more people over the years from various universities, I’ve learned that my experience was not unique. “Wings Over” locations span the country, often setting up shop in college towns. With Fairfield University and Sacred Heart University, Fairfield seems like a logical fit.
The latest “Wings Over” location can be found out 2075 Black Rock Turnpike,
When I was a student at Cornell, Wings Over Ithaca was a staple. As I’ve spoken to more people over the years from various universities, I’ve learned that my experience was not unique. “Wings Over” locations span the country, often setting up shop in college towns. With Fairfield University and Sacred Heart University, Fairfield seems like a logical fit.
The latest “Wings Over” location can be found out 2075 Black Rock Turnpike, a space Robert Savin, owner, had his eye on for a couple of years. “Wings Over” is a national franchise broken up into smaller sections. Savin and his company, Savin Foods, is responsible for 10 “Wings Over” locations in Connecticut and Massachusetts. Savin also oversees Park & Oak in West Hartford.
“Wings Over” is a national franchise broken up into smaller sections. Savin and his company, Savin Foods, is responsible for 10 “Wings Over” locations in Connecticut and Massachusetts. Savin also oversees Park & Oak in West Hartford.
Yes, we can squeeze the peaches before we buy them in the supermarket and cherry-pick the basket we like at the farmer’s market, but there is nothing more satisfying than standing under a a tree limb full of ripe peaches. There is a tangible joy in choosing one, reaching up to feel the soft fuzz against the firm fruit and inhaling it’s perfume as you gently twist it from its stem. This was our experience yesterday and not one person in our party of 8 put their first picked peach in a bag. Bishop’s Orchards in Guilford can offer you this experience 4 times over, as their orchards are currently yielding peaches, pears and raspberries. Bishop’s is a straight shot up Rt. 95N(exit 57; take a right) and the 45 drive is well worth it.
Have you spent some time waiting in line to get into Mecha Noodle Bar in Fairfield? Good news! Mecha has just gotten bigger and is celebrating with a party on September 2. Here's the scoop.
One of the area’s most acclaimed Asian restaurants, Mecha Noodle Bar, has premiered its new expanded restaurant space in its Fairfield location. With an additional 705-square feet added to the existing space, the space boasts a second bar and additional seating for 20 guests. More patrons than ever before can now enjoy Mecha Noodle Bar’s widely popular dishes and innovative cocktails. The space now conjoins the evolving Mecha space with its high energy, 90’s-themed music, and of course, the “bowl and a stiff drink model.” From a design perspective, the signature 2x4 wood continues throughout the ceiling as well as some fun pop culture-themed artwork adorn the walls. The new bar allows for more guest interaction and the opportunity to debut our new spiked boba teas, cocktails and house made sodas.
I have a real appreciation for chefs who can bridge the gap between food that tastes good and food that is just plain fun. Knot Norms bills itself as a "fast casual New England seafood eatery," and has recently opened in East Norwalk next to Mr. Frosty's at East Norwalk at 10 First Avenue. The menu reads like a classic New England summer playlist, with greatest hits including: Lobsters Rolls, a Fried Chicken Roll, Roasted Oysters and a Crab Salad Roll...just to name a few. This casual spot may have a "just strolled off the beach" feel to it, but don't be fooled, Knot Norms is far from your average seafood shack.
Chef Matt Storch (of Match and Nom Eez) is opening Match Burger Lobster this summer, a new fast casual concept. It will be located in the space next to Fleishers Craft Butchery, in the Saugatuck neighborhood of Westport, CT, just off Exit 17 on I-95 near the Westport train station. Are we excited? Yes, because the new restaurant will leverage our proximity to high quality, local ingredients: fresh seafood from Norm Bloom and Sons, and Northeast pasture-raised and humanely-handled beef, ground daily at Fleishers. Storch's opening menu will include classic lobster rolls, whole lobsters, a variety of burgers, local Copps Island oysters, paper-thin onion rings, donut milk shakes, wine and beer. Oh...and foot-long hot dogs from Fleishers.
A trip to Ridgefield, Connecticut would not be complete without a visit to the quintessential ice cream parlor and candy mecca that is Deborah Ann’s Sweet Shoppe. Offerings span from homemade chocolates, fudge, and ice cream. There is even an entire room devoted to nostalgic candies and gummy treats. I am always looking for fun and interesting food experiences and packaging. During one of my recent visits to the shop/food safari, I noticed a wall of cotton candy made by Chocolate Storybook. The brand’s assortment offers upwards of 50 flavors including sweet and savory delights like Bacon, BBQ sauce, Atomic Fire, Pancake and Syrup, Frosted Donut, PBJ, seasonal desserts and fruits, merlot, and even a gender reveal option. The most unusual flavor however was Trump hair! The jury is still out on that one. You can add these to the list of memorable hybrid sweet treats trending these days.
Fried ice cream is a thing again! At least it is in Stamford.
If you haven’t heard the sweet whispers and the sizzle of the hot oil, the concession stand at Cummings Beach has a brand-new resident.
Drop & Fry was started by two city residents, Irving Diaz and Mario Forte, friends since freshman year of high school. They came up with the idea to batter-dip-and-fry pound cake-coated balls of ice cream, after being dissatisfied with fried ice cream desserts at Mexican and Asian restaurants, where you’d typically see if offered. They also saw an opportunity to capitalize on selling a sweet treat that’s not all that common in Fairfield County.
After being closed for 13 years, a Stratford legend has returned!
Finally, and to much anticipation, Cricket Car Hop has reemerged in Lordship over Independence Day weekend to sling burgers, fries, shakes, and foot longs once again.
The original, which opened in the mid-1950s, closed in 2004, and was located on Main Street, almost exactly a mile away from where they are now on Access Road. Running the show at the sequel version of the popular hot dog hut is co-owner Stacy DiCostanzo—who worked as a cook at Cricket from 1980 until it closed—and her husband, Ron, who handles day-to-day general manager duties.
Barbeque took a circuitous route to land in Connecticut. The root word, possiblybarbacoa, is reportedly Carib indian for cooking food on a raised grate over a fire. This, then, is Barbeque: the verb. You may hear people using the word this way as we approach the Fourth of July: "hot dogs, hamburgers, we're having a barbeque." Historically correct or not, I am not down with the verb: "barbeque" is a noun. It is meat - deeply, carefully smoked - and the goal is a harmonic balance of aroma and flavor, the joining together of fire and food.
The path to opening the new H'Cue Texas BBQ in Derby has as many twists, turns, stops and starts as the route to its spiritual home in Lockhart, Texas.
When The Port opened its doors in Westport recently, crafting a dining experience for all ages was part of the goal. “I’ve always wanted to open a restaurant, a neighborhood spot where locals can enjoy food that is approachable and comfortable,” said owner Sal Augeri. Connecticut is home to an array of esteemed restaurants, but sometimes it’s hard to find a place where kids will also feel at home amid all the gourmet eateries. Fortunately, there are a number of places where adults and children alike can enjoy a delicious meal out. These restaurants offer kid-friendly dishes, atmospheres, and even specials. Did we miss one of your favorite kid-friendly spots? Let us know below.
MOC Eatery, the brainchild of Chef Drew Alden , is a six option food truck that will create a love affair between you and your favorite sandwich joints. Although they only offer three sandwiches, three salads, and two sides, they are packing crazy flavors that will have you coming back for more.
Unlike most two-month-olds, MOC Eatery has a very solid foundation for what they want to serve to their customers. Serving locally sourced ingredients of the highest caliber and taking inspiration from the seasons to guide their menu, no matter what time of the year you go, you are bound to taste something special.
“Boy do I have a surprise for you!” my husband said. My daughter, Sophia, and I came down guessing at all the possibilities—a kitten? A box of donuts? Tickets to Hamilton? “Nope,” he said, holding out a small Styrofoam cup. “Even better.” Sophia and I looked at it a moment before realization dawned. “Dole Whip!?” we shrieked, before seizing the cup and gobbling it up between us.
For the uninitiated let me explain: Dole Whip is a frozen, airy pineapple confection that is something between a cloud of pure, chilly joy and a tropical party for the taste buds. We first had Dole Whip in Hawaii—the only place besides Disney Land where it is sold—until now.
Connecticut Magazine recently rounded up the Best Diners in CT. Here's the list...
What makes a diner a diner? Is it stainless steel? A counter and stools? A building that’s been manufactured in a different location? Breakfast service 24 hours a day? To some devotees of the classic American diner, it is all of these things, and more. We’ve elected to be a bit more inclusive in our requirements. For us, a diner must offer typical American fare at reasonable prices in a comfortable setting, and perhaps most importantly, serve breakfast during all hours of operation. So get ready to hit the road to check out our picks for the best diners in Connecticut. Whether it’s the stellar food, the glistening metal, the glowing neon or the community feel, all have something to offer.
Get ready, Stamford, an almost 100-year-old hot dog institution, with a ton of accolades, is opening just in time for your summer sausage eating pleasure. Walter’s Hot Dogs is set to split, grill, and slather up their famed franks in early to mid-August, located in the space by the fountain in Commons Park, previously occupied by Mr. Frosty’s and The Hut. The Harbor Point edition of Walter’s is their second big reveal in just a few months as they announced a White Plains location would be opening sometime this fall.
Tucked down a side street in downtown Hard Hittin’ (New Britain), Riley’s Hot Dog and Burger Gourmet is turning out some of the most creative dogs and burgers around. From the Nacho Poppa Dog to wild creations brimming with mac ‘n cheese, you’ll find combinations you never dreamed of. But this little “mom and pop” shop isn’t run by a husband and wife team. Rick Charamut and Deb Dalena are two friends, now business partners, who once worked together in a sign shop. “We both kind of needed a change of pace,” Rick says.
For me, it's hard not to be attracted to the scent of frying empanadas and Puerto Rican music which is why I found myself gravitating towards Pito Sofrito today. Pito Sofrito is a mobile food truck located in Stamford. CT and usually hangs around Atlantic and Bell street near the Veterans Park during lunch hours. They are serving up fresh, authentic Puerto Rican cuisine to the masses and we just can't get enough. The proprietors of the truck are two Puerto Rican natives who grew up cooking in the kitchen with their grandmother and mother which after all is where all great recipes, memories, and traditions are born. They came over in 2003 and made the intrepid plunge into the food truck industry just six months ago and have experienced great success.
The phrase, "It takes a village" comes to mind when describing the new restaurant that opens today, taking over the old Vespa space on the Saugatuck River in Westport. I've seen many restaurant openings in my day, but few have the support and focus on community in the way owner, Sal Augeri, has at The Port. This is Augeri's first restaurant, but he says "I've always wanted to open a restaurant, a neighborhood spot where locals can enjoy food that is approachable and comfortable." Indeed, Sal and his classic American menu may have hit upon something in the Westport food scene. Where does one go for a team dinner, a casual evening that won't break the bank, or a quick bite with your family after your kids’ practice? We haven't tasted the food yet, but according to Augeri and his 35 local Westport investors, you go to The Port.
While the rest of us were hibernating this winter, Justin Kingsley, Pit Master at The Stand in Branford, was up daily at the crack of dawn, cleaning and firing up the restaurant’s duel smokers in the pitch black. “Anyone can BBQ in September,” he quips as he opens one of the smokers to reveal shelves of pork shoulder and chicken slow-cooking for that night’s dinner. They look like perfection – rubbed with love and house-made spice blends he’s developed through trial and error with co-owner Eamon Roche. Justin tells me, to get the best flavors, they “draw inspiration from everywhere, see what works, and then make it our own.”
