A Decade of my Life Has Been Spent Craving Pepe's Pizza

Pizza, you make me a happier person.

It has been a very long time since I've written a blog post. Last year, I got into a groove and really stayed on top of updating it. Then, I got busy with other work, and life, and the many excuses we all make when we're not getting everything done. 

But if there's one thing that can bring me out of hibernation, it's pizza. In this case, one of my favorite pizzas: Pepe's! The first time I experienced Pepe's was at their Fairfield location, nearly ten years ago, and the pizza had been much-hyped.

I am happy to say I was not in the least bit disappointed. Thin (but not too thin - no droopy crust to be found here), toothy crust with just the right amount of char at the edges (a result of hot hot hot coal firing) and fresh tangy sauce. The restaurant's original location is in CT's pizza mecca, New Haven, with other outposts in Manchester, Danbury, Uncasville, and West Hartford, CT as well as Yonkers, NY.

The much lauded white clam pizza

Anyone who tells you about Pepe's will mention their famed white clam pizza. I certainly recommend giving it a try, as it's a classic, but my favorite is chicken and spinach. It's a combination I never order anywhere else, but Pepe's is just so good. Trust me, you'll like it. 

I've had the pleasure of consuming excessive quantities of Pepe's Pizza in Manchester, Danbury, and Yonkers in addition to my original experience in Fairfield. Every time has been amazing. They use the same exact pizza oven in every location, so you get the same great crust no matter where you go.

If you don't want to take my word for it, there are many, many others who have sung Pepe's praises. Huffington Post named them one of the reasons CT is heaven on earth, the Daily Meal ranked them among the 35 best pizza destinations in America, and Thrillist gave them the title of best in the state of Connecticut, to name just a few. 

Click here for all Frank Pepe Pizzeria Napoletana locations

Follow them on Twitter: @pepespizzeria and Instagram: @frank_pepes_pizza

Photos by Tom McGovern

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Cask Republic in South Norwalk: Way More Than Just Great Beers

Cask Republic, a beer lover's haven with 2 locations in Connecticut, recently opened a 3rd in South Norwalk. Previously The Gingerman, the space has been revamped with a more open floor-plan and a mix of regular tables, communal tables, and a private wine vault in the back that accommodates 4 diners.

Cask Republic retains The Gingerman's impressive selection of beers, and though they have reduced the number of taps from 42 to 37, it's for an exciting reason: they now also offer 10 wines on tap, 4 cocktails, and nitro coffee. Personally, I think 37 taps of beer is more than sufficient!

Cask Republic is ready to expand its reputation from a great place for beer to a great place for food, too. After trying 9 of Culinary Director Carl Carrion's dishes, it's clear they're on the right track.

First, spiced lamb empanadas, pork belly mac and cheese, harvest salad, shrimp and grits, braised short ribs, and bacon popcorn from their "Small Plates" menu. The two standouts were the shrimp and grits, which were topped with perfectly cooked shrimp (I'd happily eat a plate of them solo or add to a salad), and the braised short ribs. Topped with a soft cooked egg and accompanied by grilled crusty bread, this dish got gobbled up immediately. Order two; you won't want to share!

Next, some dishes from their "Large Plates" menu: mustard crusted Canadian salmon over green onion risotto, maple brined double cut pork chop, and IPA citrus marinated chicken with jalapeno grits, wild mushrooms, and roasted brussels sprouts.

The salmon was flaky and tender, and the tangy mustard crunch of the crust was a delicious counterpoint. I'm not a fan of risotto, but I'd love this served over the brussels spouts that accompanied the chicken.

Speaking of the chicken...WOW. Who would think that chicken would be a star? Cask Republic's was juicy, perfectly charred, and wonderfully accented by the IPA marinade. I highly recommend it.

Rounding out the meal was a thick cut grilled pork chop so juicy it made a bit of a mess...but that was a good thing. Flavorful, tender, and quickly devoured, this would satisfy any meat lover.


Cask Republic is located at
99 Washington Street
South Norwalk, CT 06854
(203) 354-0163
Twitter: @TheCaskRepulic Instagram: @caskrepublic

Showcasing Summer's Best at Bar Sugo in Norwalk, CT

Sometimes I get to try restaurants that I've never been to, and sometimes I get to try new dishes at existing favorites, which was the case recently at Bar Sugo. I cannot say enough good things. It's a favorite of mine in general, whether I'm trying their smaller plates, pizzas, house made pastas, or fabulous brunch dishes. I've never been disappointed. 

Most recently, I experienced some of Chef/Owner Pat Pascarella's summer menu items, and was, once again, impressed. From gnocchi with sage, zucchini blossoms, and brown butter to heirloom polenta topped with wild mushrooms and a 60 minute sous vide egg, each dish was a hit. 

Bar Sugo also serves some of the best pizza I've ever had, and often with unexpected toppings that turn out to be magic. Last summer, my favorite was robiola, corn, almonds, and bacon jam. Sounds weird, right? I'm still craving it. For something more traditional, try the sopressata pie with caramelized onions and balsamic reduction. At this most recent meal, I tried a light, simple combination of mozzarella, cherry tomatoes, and fresh basil (from Chef Pat's garden), crowned with dollops of fresh burrata. Mmm....

You also cannot go wrong with Chef Pat's Cacio e Pepe, a classic rustic pasta dish of cheese and cracked black pepper. Comfort food at its finest. 

What is late summer without tomatoes? Try the panzanella salad, full of juicy heirlooms accented with pesto. I could have eaten a giant bowl of this. Their other, leafy salads are made with hydroponic lettuces from "Green Up," and vegetables (in the salad I tried, radishes) from Sport Hill Farm.

Have I made myself clear? Bar Sugo is a must-try.

Click here for more photos.

Bar Sugo is located at 102 Wall Street, Norwalk, CT 06850. Follow them on facebook for events, news, and more. 

Table 104: Elevated Italian Cuisine Accompanied by a Welcoming Atmosphere

There has been a well deserved buzz lately about Table 104 in Stamford, CT. One of my friends told me about it, and it was on my list of new places to try, and then I received an invitation to attend a press dinner there. Perfect timing!

An Italian restaurant in Fairfield County has to do something special to set itself apart, and Table 104 rises to the task. Their dishes are fresh and light, with little twists that make them memorable.

Walter Capelli, co-owner of Table 104, is one of the nicest, warmest people I've met. He was so gracious and welcoming. It's clear that he is passionate about what he does, and takes pride in offering a special dining experience.

On to the food....

My favorite appetizer was grilled shrimp with fresh mint and sliced almonds for a zippy crunch. This dish would be the perfect start to a summer meal paired with a crisp rosé wine.

One of my tests of a chef's skill is how well they can cook octopus (or shrimp, if octopus is absent from the menu.) I had already experienced perfectly cooked shrimp in the first appetizer, so I had high hopes for this one. Happily, I was not disappointed. I've had some fabulous octopus, and some absolutely terrible, and this one ranks near the top. The right amount of char, tender, with a citrus vinaigrette that made the flavors pop.  

Their shaved brussels sprouts salad, while not unique in form, was elevated in flavor. I took a greedy second helping of this dish.  

I also enjoyed crostini with roasted tomatoes, prosciutto, arugula, and house made ricotta. Nicely presented, and perfect for sharing. 

My favorite dish of the night was a twist on carbonara. House made fettuccine (fabulous) with cauliflower puree instead of endless butter and cream, with a soft cooked egg on top. Really excellent. My photo really doesn't do it justice. The cauliflower was very subtle, and the creaminess it added was impressive. The house made linguini was the best I've had. 

Another favorite was crispy branzino with clams. I love how many seafood dishes Table 104 offers (and makes well).

Their generously seafood laden spaghetti is another great choice.

Lastly, we tried the pizza, fresh from an imported Italian oven. Simple, quality ingredients and a nice toothy yet thin crust make for a delicious pie.



I'm not usually a dessert person, but I couldn't resist trying their lemony ricotta pancakes. I believe they are also available at brunch. Order them. You won't be sorry, I promise.

If you're looking for satisfying Italian food that's not heavy or predictable, try Table 104. It's a welcome addition to the Stamford dining scene. Table 104 is located at 299 Long Ridge Road, Stamford, CT. Follow them on facebook here.

Grab Your Glowsticks, Because this one's a Rave: Bistro V in Greenwich

A fixture on Greenwich Avenue in Greenwich, CT since 1980, Bistro Versailles & Patisserie has been in the capable hands of Marc and Evelyne Penvenne, who also own Méli-Mélo Crêperie & Juice Bar across the street, since 2014. The couple hails from the Bretagne region of France, and have brought a freshness to the atmosphere and cuisine at Bistro Versailles. The interior feels like an upscale yet relaxed French cafe, and the food is both delicious and beautifully presented. 

Get ready for a rave review; each course topped the last, even when it had seemed like nothing could possibly be more delicious than what was already in front of me.

My evening began with a novel 

apéritif; 

a splash of Byrhh (fortified wine flavored with herbs and cinchona bark, a natural source of quinine) added to crisp champagne. The combination was unexpected and refreshing, and paired nicely with the warm garlic parsley wafers that arrived as our group filtered in. 

We were also treated to smoked salmon on rye with dollops of tart crème fraîche, and toasts topped with Pâté and cornichons. The evening was off to a tantalizing start, but the magic was yet to begin. 

First, something i had never experienced: watermelon and ricotta salata salad with candied watermelon rind. Lighly drizzled with tart lemon vinaigrette, this was a refreshing dish and the rind was unexpected but I loved it.

The chilled poached Maine lobster, drizzled with cilantro emulsion and accented by hearts of palm, was a mix of textures. I had some tail and some claw; the claw was sweet and tender but the tail was less so. I mention this only because I fear a reviewer who only tried the tail might be unimpressed with this dish, when the claw was actually excellent. I was particularly a fan of the hearts of palm in tandem with the cilantro.

Now I'll start raving. Once the next dish, crispy skinned Branzino, arrived, I was blown away from the first bite to the last nibble of dessert (and this was the consensus at my table as a whole, it seemed). 

The fish was sweet, flavorful, tender, moist - all the words we use to describe something delectable. The skin was perfectly, completely crispy. The shaved fennel underneath was laced with lightly sweet citrus that offset the savory fish beautifully. 

This course was paired with a Lebanese white wine, Ixsir Altitudes, that was excellent and unlike any wines I've had in the past. Every course, in fact, was expertly paired with a wine that enhanced the experience. Wine is always good with food, but sometimes wine can take excellent food and make it transcendent. This was the case at Bistro Versailles. In addition, I had the pleasure of sitting across from Anatoli Levine, who is not only a food writer but a wine connoisseur, and his insights made for an educational evening (you can check out his website here.)

Steak tartare is a favorite of mine and I was excited to try it at a restaurant that was proving to be quite a special place. No surprise, it was wonderful. Executive Chef Erik Erlichson, a classically trained French chef and graduate of New York Restaurant School, blends the traditional tartare accoutrements, mixes them into the meat, and then adds them in chopped form for texture. This method made for a richly flavored tartare.

My favorite dish of the night, difficult as it is to choose just one, was the crispy Hudson Valley duck breast with a salad of confit, snap peas, and carrot ginger dressing. The table fell silent (except for a few delighted sighs) while we cleaned our plates, and then erupted into excited commentary about how excellent this dish was. Two people at my table said they don't even like duck, but loved this dish. 

Dinner ended with a giant platter of steamed mussels, bathed in white wine, lemon, garlic, parsley, and thyme. I would have drank the sauce straight if only I had no sense of social graces. So good. We were also presented with hot, perfectly oily, house made pommes frites, which disappeared at lighting speed. 

Dessert was a chilled fruit soup and tart frozen yogurt which was light yet satisfying, and very refreshing.

If it isn't abundantly apparent already, I'll reiterate: this was one of the best meals I've had in a long time.

Bistro Versailles is a must visit restaurant. Follow them on Facebook, Twitter, and Instagram to stay informed of specials and events. They are located at 339 Greenwich Avenue, Greenwich, CT.

All photos are copyright me, Adeline Crites-Moore.

Paloma: Highs and Lows at a Waterfront Hotspot

When I saw Aarón Sánchez at last year's Greenwich Wine + Food Festival, someone said, "Oh look! It's Aarón Sánchez," and I said, "Who?" 

I've never really followed the Food Network; the chefs I follow and admire are ones whose restaurants I've dined in and loved (Nick Martschenko of South End in New Canaan, for example), or whose food I dream of trying (Dan Barber of Blue Hill at Stone Barns comes to mind.) I try to be a little more aware of pop-culture's revered chefs these days, but I greatly prefer to eat food than watch its preparation on a screen. 

Now I can say that I have both seen a TV personality in the flesh and eaten "his" food (of course, Aaron did not personally cook the dishes I tried, but they are his creations nonetheless). It was a mixed experience, but there were some definite standouts despite a couple serious misses. First of all, Paloma in Stamford, CT gets major points for ambiance. The large glass building sits directly above the water, and unlike its predecessor the Beer Garden at Harbor Point, it's in a neighborhood that feels trendy and buzzing with activity. Just a couple years ago, Harbor Point felt deserted and industrial; now it boasts, in addition to Paloma, The Sign of The Whale with its packed rooftop, World Of Beer with its impressive lineup of suds, and soon, Fortina (which I've been dying to try) and Bareburger will join the list. At a recent dinner, I had the pleasure of dining waterside and sampling a parade of beautifully plated dishes. 

For appetizers, two seafood tostadas: crab salad and fried glazed shrimp. The crab was sweet, tender, and the delicate dressing did not interfere. I didn't even eat the chip, it wasn't necessary. The shrimp was tangy and offset nicely by mango salsa. It reminded me of the Bahm Bahm shrimp appetizer at B.J. Ryan's in Norwalk. Sometimes I go to B.J. Ryan's just to have a beer and that appetizer (I can't recommend a visit for any other reason.)

Two big hits were the sweet and tangy Mexican street corn with chipotle crema and cojita cheese, and a skillet of queso fundito with wild mushrooms. I also greatly enjoyed the albondigas, meatballs with chipotle broth, mint, and cojita cheese. Mint was a very interesting addition that really made these pop.

Next, another round of seafood: snapper crudo and lobster ceviche. The crudo was on top of a delicious sauce that I couldn't identify, but it was excellent. I have to say though, this dish was reminiscent of a hamachi crudo I had last year at The Spread in South Norwalk, and it made this one pale in comparison. 

The lobster ceviche was the only dish of the night that I would call terrible. It was tough, half shredded chunks of lobster drowning in what tasted like mango orange juice. However, another blogger commented that he'd had it on a previous visit and it had been totally different and totally delicious.

The standout entree of the night was short rib with ancho-cacoa rub and seasonal vegetables. It was fall apart tender, and richly meaty. The general consensus was that it was slightly dry, but would have been just perfect with a little more gravy. I was a fan, despite the sauce issue.

I liked the garganelli pasta with ground chorizo, but it was odd. Very strongly flavored and oily. Like late night drunk food, which isn't to say it wasn't tasty! 

I also tried the Cuban style roasted chicken, and enjoyed the unique tamarind fried rice that came with it; I'd order it as an appetizer all by itself. 

The failure of the entrees was the Camarones Mojo de Ajo. Like the lobster, they were tough and the sauce was strange. Oh well, not everything can be a hit, and anyone who thinks everything is wonderful is usually either lying or just convinced that a pretty plate means something must be good. 

The evening certainly ended on a high note with dulce de leche topped churros worth killing for. I would make a deal with the devil if it meant I could consume these endlessly and never gain weight. Andrew Dominick of Food Dudes managed to eat an entire fried, cinnamon sugary ball in one heroic bite. These churros make you lose all sense of reason, what can I say? 

Conclusion, go to Paloma, sit at the bar, soak up the waterside ambiance, order the crab tostadas, short rib, and churros. You'll have a great time, I promise. Just pass on the lobster ceviche. ;-)

Paloma is located at 15 Harbor Point Road, Stamford, CT 06902.
Click here to follow them on facebook, instagram, and twitter.

Strada 18 in SoNo: a Return to Italian Classics and a Beverage Program to be Reckoned With!

There are plenty of restaurants billing themselves as “Italian,” but so many of them offer generic dishes that are more like “pseudo (read: totally Americanized) Italian” than anything else. If you’re craving authentic Italian food like your grandmother (or perhaps an Italian friend’s grandmother, in my case) used to make, Strada 18 in South Norwalk, Connecticut really delivers. 

At a recent dinner, Executive Chef/co-owner David Raymer and co-owner Steven Semaya explained how Strada 18 has evolved over the years, always producing quality dishes but perhaps straying from their original concept upon opening over 20 years ago. Now, they’re returning to their roots with a focus on Italian “comfort food,” and the results are delicious. 

In the ever changing landscape of downtown South Norwalk, a 20+ year legacy is a testament to the quality of a restaurant. Since childhood I have seen so many places come and go that I can barely keep track, yet Strada 18 has been on Washington Street as long as I can remember. 

In addition to delicious food, Strada 18’s beverage program, led by Henry Rosenbaum, offers an impressive wine list that far outstrips my knowledge, though he was a patient and helpful tasting guide. While many people think of Strada 18 as a wine bar (including me, until recent revelations), they have quite the beer list, too! I tried my first Lawson’s Sip of Sunshine while swapping favorite beer rankings with Henry, and then sipped another new favorite; Ama Bionda, a collaboration between Brooklyn Brewery and Amacord Brewery in Apeccio, Italy. It’s crisp, light yet flavorful, and the bottle is absolutely beautiful. 

There are several standouts on the menu. First, house made fresh mozzarella with a drizzle of EVOO and aged balsamic. I am ashamed to admit that I don't particularly like cheeses (unless they're melted on pizza), but this was an exception. It was light, creamy but not overpowering, and slightly sweet. Other appetizers I sampled included standards like arancini, and fried calamari, which were heartily satisfying and quickly gobbled up.

Next, my favorite dish, the spaghetti carbonara. It's not cloyingly creamy or cheesy, but bright and clean tasting with just a snap of smokiness from the bacon. I unabashedly slurped every last strand from the bowl.

An important note for those on gluten free diets: Chef Raymer’s wife abstains from gluten, and he has made it his mission to create great gluten free pastas and pizzas. The gluten free pizza crust that I tried was not a pre-made, cracker like disappointment, but rather a doughy, delicious experience that I would not have guessed was sans gluten had I not been told. His pastas, too, are excellent, and even his hearty bolognese sauce was not too much for them to handle.

I also tried the chicken parmesan, which was good but paled in comparison to some of the other dishes. Chef Raymer’s “Sunday Sauce,” a meat laden adventure in hearty eating, was so good that I was sad it came at the end of the meal when I was too full to properly gorge on the sausages, meatballs, and spare ribs that it contained. 

Desserts did not disappoint. You must, without exception, try their mascarpone gelato. It’s heavenly. Order it “affogato” (a shot of hot espresso poured on top) and you just might lose your mind. If you have room, order the homemade oreos, too.

Strada 18 is located at 122 Washington St.  (between Main & Water Sts.) in South Norwalk, CT 06854. Call 203-853-4546 for reservations. Follow them on facebook, twitter, and instagram.

Amore Cucina in Stamford: You'll Go for the Pizza, but Return for the Rest of the Menu

Connecticut is lucky to be awash in excellent pizza. From greasy late night pizza to wood fired pies with inventive toppings, it's hard to resist eating a slice every day. New on the scene (but not new to the pizza game) is Amore Cucina & Bar in Stamford. Owner Bruno DiFabio is an award-winning "pizza champion," and has recently brought on the talented Jared Falco as chef. 

I have eaten an irresponsible amount of pizza in my life, and was quite excited to try DiFabio's pies. There are some really incredible pizzas to be had in the state, with the competition getting steeper with every passing month. At a recent press dinner at Amore Cucina, I had the opportunity to see what the hype is all about.

The evening began with cocktails, which were excellent. Not too fussy, not too basic (no cosmos to be seen on the menu), and each one was bright and strong. Usually it's one cocktail and then a switch to beer for me, but I stuck with the hard stuff all night. Too good to resist!

The pizzas arrived, and DiFabio shared some details about his creations. There are two styles to be had, a very thick and airy crust, and a wood fired style which he calls "Neo-Neopolitain." I was interested to hear that he uses only wild yeast gathered by hand, as opposed to commercial yeast. Those are the little touches that I love.

The pies were good, but not remarkable. Perhaps a few years ago I'd have been more impressed, but there are just so many talented pizzaiolos in the area and it takes a lot to blow me away. This is not to say that this isn't good pizza, it's just not memorable. It reminded me of pizza I've had at Rizzuto's, Brick + Wood, or 850 Degrees.

Interestingly, though Amore Cucina pushes their pizza, I thought it was Chef Falco's dishes that really wowed. I've experienced his food at two other venues in South Norwalk, Mama's Boy and Washington Prime, and during my meal at Amore Cucina he delivered the same quality I've come to expect from previous encounters with his cooking (happily, there was no "foie gras powder" to be seen; it was such a ubiquitous element on Washington Prime's appetizers I couldn't help but wonder).

We were treated to quite the spread of small plates, and there were several standouts. First, tuna crudo with pumpkin seeds, Calabrian peppers, and pickled onions. I loved it. Sweet and tender tuna with a tiny kick of pepper and the crunch of seeds; I had to resist taking more than my fair share.

The octopus puttanesca was fabulous; the best I've ever had. Tender, smoky, salty, addictive. If you're freaked out by tentacles, get over it and order this dish.

Two heavier appetizers were both big hits at the table; meatballs and fried lasagna. I liked the meatballs, and my friend/photographer loved them. The lasagna was exactly what it sounds like: chunks of lasagna, breaded and fried. Could that possibly be bad? The answer is no.

The larger plates were a mixed bag. I loved the spicy chicken scarpariello, and even though I was full to bursting, I took two helpings. The prawns with polenta, however, were a disappointment. Visually impressive, but unexciting.

I don't know how, but I found the space for dessert! First, pizzele (essentially a belgian waffle) with fresh fruit. It's crisp on the outside, chewy on the inside, and totally delicious. The nutella pizza would be a good choice for kids, I think.

Conclusion: I will be back. I want to sit at the bar, order some of those fabulous cocktails, and feast on appetizers.. The fact that the pizza isn't the star here is irrelevant - there are plenty of places where I can satisfy that craving, but nowhere I've found where I can get such delicious octopus. 

Amore Cucina is located at 921 Hope Street, Stamford CT

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All photos by Jason Varga

Happy Birthday Robert Burns: Rare Scotch & Rarefied Cuisine at Boulevard 18

Robert Burns Day, a celebration of the Scottish poet's birthday, is a holiday celebrated around the world. This year, I had the opportunity to attend such a celebration at Boulevard 18 Bistro & Wine Bar in New Canaan, Connecticut, and it was a truly special evening of rare scotch and fabulous food. The delights began as soon as I entered the restaurant, with warm greetings, passed Smoked Scottish Salmon Canapés topped with tobiko and capers, and a "Welcome Cocktail" crafted from scotch and black walnut bitters with orange zest.

After mingling for a bit, we settled in at our table, and introductions were made. The evening was led by the impressively knowledgable Alex Meier-Tomkins, Portfolio Manager for Slocum & Sons Importers, with accompaning commentary by co-owners Henry Rosenbaum and Steven Semaya. Excited as I was, the evening managed to exceed my expectations. Our first course, a Scotch Egg with Tolouse Sausage and Brioche Crumbs, was paired with Glen Rothes 2001 Vintage, Speyside. Meier-Tompkins explained that this scotch is aged in sherry casks, which impart a toffee and spice flavor which rounded out this richly savory dish perfectly.

The second course, Pancetta-Wrapped Monkfish with shiitake mushrooms, brussels sprouts, fingerling potatoes, and a scotch-sherry buerre blanc, was accompanied by two very special glasses of Speyside scotch: Glendronach 15 yr, Highland and BenRiach 15 yr ‘Sauternes Cask Finish,' Speyside. Meier-Tomkins explained that the Glendronach had been aged in fresh sherry casks, imparting spicy sweet notes, and it was indeed was smooth and sweet, bringing out the flavors of smoky pancetta and meaty monkfish. There is serious talent in Chefs (and co-owners) David Raymer and Luciano Ramirez's kitchen.

Happily warm with scotch, I dug into the final course, Roasted Venison with haricot vert, parsnip purée, and coffee-chocolate sauce. The scotch pairings for this dish, Meier-Tomkins explained, were extremely rare selections from Campbelltown: Springbank ‘Cask Strength’ 12 Year, of which there are only 48 bottles in the United States, and Longrow 15 Year ‘Burgundy Wood Finish," one of only 19 bottles in the United States. What a treat to try them both! The Springbank was particularly striking when paired with the deliciously rich and tender venison. This was by far the best venison I have ever experienced, and the sauce so good I would have licked the plate if it were remotely appropriate to do so!

Full and impressed, I nibbled on dessert, a rich Chocolate-Fig-Hazelnut Brownie topped with chocolate Ice Cream and whisky (of course) hot fudge. Sipping on the last scotch of the evening keeping with the food centric theme of the evening, BenRiach ‘Solstice’ 17 yr (Peated w/ Port Cask Finish), Speyside the room was treated to a reading of Burns' poem "Address to a Haggis," made extra special by the presence of a guest who offered was able to recite it in the traditional Scottish brogue.

New Canaan has quite a gem in Boulevard 18, and I highly recommend a visit. These types of dinners take a lot of effort and planning to host, and this one was was carried out seamlessly. The food was excellent, the owners enthusiastic and kind, and the service on point. Boulevard 18's cozy dining room is the perfect setting for an intimate night out. With Valentine's Day on the way, they've created another incredible menu; check it out here and make a reservation!

Boulevard 18 Bistro & Wine Bar is located at 62 Main Street, New Canaan, CT 06840

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Mini Review: Hitting the Bar at the Newly Reopened Georgetown Saloon

Note, April 2015: Sadly, the Saloon has closed yet again. Stay tuned.

Mention Georgetown Saloon to any Redding area local, and you're sure to hear a fond memory or a tale of a wild night. It's a dark, no frills hole in the wall with a Western feel that leaves you wondering if a real cowboy is going to walk through the swinging saloon doors. Much to the chagrin of the many who posted up at the bar with a pint on a regular basis or danced the evenings away there, Georgetown Saloon closed its doors last year. 

The story goes that the building was left unattended, pipes burst, and the whole thing was a moldy, expensive nightmare. Popular opinion was that there would be no reopening, but then the news spread: someone was taking on the challenge! After a summer and early fall of waiting, Georgetown Saloon is open again, and continuing the tradition of live music, unpretentious eats, and a cowboy friendly vibe (though I was heartbroken to discover that those swinging saloon doors are absent now). 

I stopped in on a whim with some friends the other night, and we had the place completely to ourselves, so it was the perfect opportunity to get the inside scoop from the bartender while enjoying a beer from their selection of 30 taps, an incredible number for this area. And they aren't just pouring the standards, they have a list that's full of beers I'm not familiar with, which is exciting. 

The kitchen (remarkably) stays open until midnight, though I wonder if that will be sustainable in an area that gets quiet by 9. For now, that's great news, and is the latest that any kitchen in the area is open. We ordered three appetizers and enjoyed them all: "Menage a Tot," a trio of stuffed potato skins, one bacon, one veggie, and one truffle, Biscuits and Gravy, and mini cheeseburgers. It's quality, delicious bar food for markedly lower prices than similar spots in the area. 

The menu, we were told, is changing in the next day or so; I am interested to see what they keep and what they add. They have also just started serving brunch, so of course that's high on the list of "must check out" meals. 

We learned from the bartender that there have been good crowds on the weekends and steady business during the week, with a great response to the food so far, and a lot of customers who are not familiar with craft beer but very enthusiastic about tasting and learning. 

Live music was always the defining feature of Georgetown Saloon, and it seems that the owners intend to continue this tradition while adding far better food and a formidable craft beer list. 

Sounds like a killer trifecta. I'm impressed. 

Cheeseburgers with smoked aioli and side salad

Biscuits and gravy

Menage a tot

Georgetown Saloon is located at 8 Main Street, Redding, CT 06896

New Kid on The Block: Brick + Wood in Fairfield, Connecticut

Downtown Fairfield is a charming strip of shops and eateries that all too often gets forgotten in the midst of Westport and South Norwalk's well publicized hot spots, but it also makes for a great evening out on the town. Much to my excitement, it seems more and more restaurateurs have realized that Fairfield is a great location for opening up shop.

I had the pleasure of checking out one of Fairfield's newest restaurants, Brick + Wood, and if you're a fan of great wine, upscale Italian comfort food, and wood fired pizzas, you're in luck. 

As the name implies, the restaurant is outfitted in a mix of rustic wood and exposed brick, with a large brick pizza oven. A cozy bar and a large, open dining room and pizza bar where you can watch the chefs in action make for a comfortably casual atmosphere that's nice enough for date night.

Brick + Wood offers something that sets them apart from other brick oven pizza spots: wines on tap. Yep. How cool is that? Several years ago, I experienced Chardonnay on tap at City Winery in NYC, and loved the novelty as well as the taste. Finally Fairfield County has caught on! We enjoyed wine flights served in mini stemless glasses on wooden boards - a nice touch. In addition to wines, there is a rotating selection of cocktails on tap (plus a regular cocktail menu). I tried the Fig Martini and Pomegranate Martini, and both were fruity, sweet, and went down smooth; I knew I'd be back for the bar even if the food turned out to be average. 

Of course, one cannot live on cocktails alone, and we migrated to the dining room, where an impressive array of appetizers began to fill the table. First, Loaded Baked Potato Crochette, which looked like fat mozzerella sticks but instead of cheese, were the insides of a loaded baked potato, deep fried. Yes, they were as good as they sound. Certainly a great choice for adults and kids alike. Next, Fritto Misto with calamari and shrimp, served with a smoky chipotle aioli that I would buy by the bottle if I could. Continuing the fried food extravaganza, we tried 4 Cheese Arancini with Vodka Sauce, which were standard.

In addition to their unique "wine on tap" feature, Brick + Wood offers another treat: fresh burrata, made in house. We tried two versions: their classic served with meat and vegetables and their truffle burrata with prosciutto and arugula. I personally do not love burrata, but the truffle-y creamy goodness was absolutely delicious. These two dishes were met with pleased murmurs from the whole table. We also sampled Girelli, thin layers of fresh mozzarella layered with eggplant, prosciutto, and roasted peppers. We enjoyed a mixed green salad, which was dressed in the owner's own signature balsamic dressing, which was noticeably superior to many others I've tried.

Of course, I was waiting with bated breath to try the cornerstone of Brick + Wood's cuisine: the wood fired pizzas! Three kinds arrived to the table, and I attacked them heartily. First, the Diavola with spicy soppressata, garlic, jalapenos, and oregano. It had a nice spicy kick but wasn't overwhelmingly spicy, and the crust (which can make or break a pie, whether the topping are good or not) was nice and chewy with the smoky charred spots that characterize a wood fire baked pizza. My favorite pie was a special that evening with shrimp, corn, and pancetta; a somewhat unusual combination, but completely delicious. The delicate shrimp paired with sweet tender corn and smoky, meaty pancetta is a magical trio of flavors. Lastly, I found room for a slice of classic Margherita pizza and sank into a happy food coma.

Brick + Wood is absolutely worth a visit, as is the town of Fairfield in general. Small shops, many restaurants, and a more relaxed vibe than in neighboring Westport make for a pleasant experience. Bring the family for a Main Street stroll, or wait until nightfall for a romantic evening out.

Brick + Wood is located at 1275 Post Rd #7, Fairfield, CT 06824

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Photos by Jason Varga