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.

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

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.

South Norwalk's Washington Prime: Steaks and Seafood Served in Style

Update April 2015: Head Chef Jared Falco has left Washington Prime, and is now in the kitchen at Amore Cucina in Stamford, CT. 

The newest hotspot in South Norwalk's rapidly growing dining and nightlife scene, Washington Prime, has been attracting crowds since it opened in late July. It's not hard to see why, as it dominates the end of Washington Street with a trendy exterior and couch-clad patio, and serves up expertly prepared and presented dishes from Executive Chef Jared George Falco. From a large horseshoe bar to high ceilinged dining room and ample outdoor seating, Washington Prime's customers range from suited corporate types at the bar to groups of 30-somethings and happy couples out for date night. The ambiance suits them all, as the space features both cozy booths, long tables, and a patio that's great for happy hour mingling.

Of course, a pretty face isn't enough without a great meal to back it up. Luckily, Executive Chef Falco has the culinary chops to back up a space that sets the expectations high. 

We began our meal with a series of small plates. First, Lobster Bisque with Parsley Creme Fraiche, which was richly flavored without, surprisingly, the use of any cream (besides the crowning dollop). Falco explained how he achieves this; by boiling all the lobster shells to create an intense stock. 

Next, Burrata topped with creamy slaw, sambal aioli, and sesame atop pretzel bread, which is baked locally at Wave Hill Breads from Falco's own recipe. The combination of cool creamy burrata and crunchy slaw was nicely accented with the slight spice of sambal. 

It speaks well for a restaurant when it's difficult to capture images of the food before the dish is attacked by an excited table of foodies. Deviled eggs with creamy yolk, prime meatball, pickled onions, and foie gras powder were snatched up immediately and enjoyed by all. The yolk was nicely seasoned, and the use of a slate slab instead of a plate was a nice, attractive touch. 

A heaping serving of poutine was similarly well received, the thick cut house fries topped with cheese curds and oxtail ragu were hearty and filling; don't order this dish and then expect to put away an entire steak!

Standouts of the night were the three seafood dishes: octopus with spicy pickled peppers, duck fat potatoes, and pepper emulsion, scallops with middlins, corn relish, nicoise olives, and hunters sauce, and grouper with Carolina gold rice, tomato, asparagus, and carrot butter sauce. When I go to a restaurant and they have either scallops or octopus on the menu, I always order one (or both), because I think they are both difficult to prepare well, and are a great gauge of the chef's talent. In the case of Washington Prime, I was absolutely impressed by both dishes.

The scallops were tender and flavorful, but not so much that their delicate sweetness was compromised. The rice, I thought, was an unnecessary addition that distracted from the star of the dish. 

The grouper, too, was flaky and moist, with a buttery carrot sauce and still crisp asparagus that made for a winning combination. 

Our final treat from the sea, lobster knuckle and claw with blue corn grits and tobiko, was quickly devoured; the tender meat and salty bursts of tobiko were addictive. 

Two salads, the prime wedge and the chop chop, were good but not remarkable, though the pickled heirloom tomatoes that came with the wedge were delicious. The chop chop was described as being dressed in red wine vinaigrette but had a somewhat creamy and cheesy tasting dressing that was not to my liking. 

Of course, a visit to a steakhouse would not be complete without a solid dose of red meat, and we tried both the filet mignon and the ribeye, both of which were deliciously pink and juicy in the center. The filet mignon was tender, and the ribeye has just the right combination of fattiness and meatiness - definitely my favorite cut, both at home and in the case of this dinner. Steaks at Washinton Prime are served with a choice of one of their sauces: prime steak sauce, horseradish cream, bernaise sauce, maple truffle chili sauce, chimiccuri sauce, or umami bomb sauce. We had the pleasure of trying them all, and I honestly cannot choose a favorite, as they were all delicious (and made for a pretty plate).  I would happily dip french fries into any of them. 

Despite being full to bursting, we couldn't resist dessert. A caramel crowned, chocolate covered cake and ice cream combo, chocolate chip cookie ice cream sandwich served with cereal milk, and a slice of one of the best cheesecakes I have ever had. It was difficult to resist gobbling it all up, sharing be damned! I highly recommend saving room for dessert. 

Washington Prime is definitely worth a visit, whether you favor steaks, seafood, or a sampling of small plates. Attentive servers and delicious cocktails rounded out our experience and made for a truly enjoyable evening. 

 Washington Prime is located at 141 Washington Street in South Norwalk, CT

Phone: 203-857-1314
Images credit Jason Varga