Here are 11 of the hottest restaurant openings and foodie finds for the month of October in Connecticut.
Scroll down to check out a new spot from Chef Bill Taibe, the highly anticipated opening from Chef Jared Falco, and a pasta concept from the folks at OLMO Bagels in New Haven.
Note: Keep in mind that new restaurants’ menus and hours may vary. Please check their individual websites and social media pages for the latest information.
Since 2011, hidden in plain sight, smack dab in the middle of Stamford’s West Side neighborhood is Fairgate Farm. But there’s a chance that if you’re a local and you have noticed the parcel of land that’s flush with vibrant flowers and rows of veggies, that you have no idea what they do. Simply put, this nonprofit urban farm’s main mission is to grow food for the community who identify as food insecure.
As I continue working my way through the CT Pizza Trail's top 100, I found myself sitting comfortably on the front porch of Sasso's Coal Fired Pizza in downtown Torrington, umbrella overhead, studying the ghost signs painted on the brick buildings around me, faded advertisements for businesses long gone. Some dated back a hundred years, bearing the names of stores only grandma and grandpa might remember. Nearby, current storefronts told a small-town story, an old-fashioned candy store, a refurbished movie house, an inn dating back to the 19th century. I knew right away I was somewhere special, though I didn't yet know the history of Torrington, or of Sasso's, a story that pairs old-fashioned Yankee ingenuity with real perseverance and dedication.
The term “well-traveled” as it pertains to the restaurant industry is fitting for Steve Barone. Before opening the fast casual Heffer in Stratford in 2025, he’d been around the block and back again. Name a restaurant and he’ll probably come back with, “Yeah, I worked there for a bit.” Prior to launching his concept of burgers, fried chicken, hot dogs, and homemade sides, sauces, and desserts at Heffer, you might’ve spotted Barone as the operating partner of Fairfield’s Il Pellicano, general manager at Saltaire Oyster Bar in Port Chester, and everywhere in north or south of both of those, as he’s designed beverage programs in Connecticut, New York, and Rhode Island. Safe to say that he’s made you a drink somewhere or you’ve had a cocktail that he created.
CTbites & The Hartford Healthcare Amphitheater are excited to announce the return of the most exciting POP-UP DINNER of 2026 taking place ON STAGE. SCORE YOUR TICKET HERE before they sell out!!
You asked for it. You got it. We know many of you were not able to get into the first CHEFS ON STAGE event last year, so we did you a solid.
100 tickets are NOW ON SALE to dine at an intimate table for 100 on the stage of the Hartford Healthcare Amphitheater in Bridgeport, Saturday October 3rd, while two of CT’s most beloved chefs collaborate on a one night only feast-just for you. Think BBQ meats, pasta, caviar…this is gonna be fun guys.
Hoodoo Brown BBQ & Chef Jared Falco (who will be opening his new spot Falco next month) will create a collab dinner with passed appetizers, a family style 4 course dinner, cocktails, mocktails, wine and custom paired Bona Bona ice cream for dessert. If you’re lucky, "Mama Hoodoo's” desserts may make an appearance.
Music will be going all night c/o the incredible Dana Game.
A portion of the proceeds will benefit two local Bridgeport organizations, Amp Angels & Liv It Up.
Tickets are $195 pp. GET YOUR TIX NOW
National Coffee Day is September 29, so why not celebrate my favorite non-official holiday by visiting your local cafe or coffee shop in Connecticut? Perfectly timed with the arrival of fall, this is a great opportunity to order a pumpkin spice latte, or stick with the classics like an espresso or Americano. I know my day can’t start without my morning cup of coffee, so I hope this introduces you to your new favorite coffee spot (or maybe something worth taking a drive to visit…while doing some leaf peeping along the way!). To make your search even easier, we’ve organized this guide by county. Simply scroll to your local county to find the nearest coffee shops.
Wilton's Nitesh Pundra spent two decades in tech and a decade in restaurants. His new projects, GrubTok and Kora, sit right where those two worlds meet.
When Nitesh Pundra was running restaurants in Stamford, marketing was the last thing on his list. Not because he didn't think it mattered — because everything else came first.
“You're dealing with staffing, deliveries, the walk-in, the health inspector, the Friday rush,” he says. “By the time you close, the last thing you're going to do is update your Google listing. It just doesn't happen. It didn't happen for me, and I was a technology guy.”
That gap — between what owners know they should be doing online and what they actually have time for — is the problem he's now working on full time.
Pundra's background is unusual. For more than 20 years he worked in enterprise technology, most recently as an application engineering manager at a global insurance company. For ten of those years he also owned and ran restaurants in Stamford. In 2016 he moved with his family to Wilton and started a food-tech side project that has slowly grown into two.
This summer he left the corporate job — after two decades at the same company — to do it full time.
GrubTok: Three Recommendations Only
The first project, GrubTok, came out of a family vacation habit. Rather than scrolling through apps and reviews, Pundra would ask a local where they ate. The answer was always short, specific, and usually right.
GrubTok turns that into a short-form video series with one rule: each guest recommends three places. Chefs, critics, food writers, and people who grew up in restaurant families share their picks, and that's it.
When CTbites last left Momma’s Tacos in March 2024, little did we expect that more than two years later, we’d be back writing a part two.
Last April, Momma’s, namely its owner, Alejandra Aguilar Gonzaga, and her daughter, Alissa Swantek, took to social media to inform their loyal fans that the restaurant suffered fire damage.
But they promised to rebuild and that they’d return.
Time ticked away.
As a fan myself, I started to wonder if they would reopen.
Through some text messages and by paying attention to Instagram, I, like all of you, was reassured that we’d all one day get to have Momma’s authentic Mexican food again.
It took roughly 13 months, but as of May 17, 2026, Momma’s comeback is now.
Oh, how I do love you so, sweet Negroni. A classic cocktail dating as far back as 1919, though it wasn’t until Orson Welles spoke publicly about the Negroni in 1947 that it became more widely popularized. Its first variation was created (using prosecco in place of gin) in 1967 and more varieties followed. The Negroni as I and many others know and love it as: equal parts gin, Campari, and sweet vermouth (and an orange peel garnish). As it so happens, next week marks the celebration of Negroni Week all around the world, which of course includes Connecticut! Also, Negroni Week helps raise money for the Slow Food movement, a global initiative that aims to create “a world in which all people can access and enjoy foods and beverages that are good for them, good for the people who produce them, and good for the planet” (Negroni Week). Join the world in celebrating the Negroni at any of the restaurants and bars listed here. You get to experience and enjoy the deliciousness that is the Negroni. Plus, it’s for a good cause – a win-win!
CitySeed, a New Haven nonprofit organization committed to strengthening our local food system, is proud to announce the winners of the second annual Good Food Awards. The CitySeed Good Food Awards will be conferred on Thursday, October 15, 2026, at the historic Union League, 1032 Chapel Street, New Haven, from 6-9PM.
CitySeed’s Good Food Awards celebrate the people, partnerships, and values that strengthen Connecticut’s food system: farmers, chefs, educators, and advocates who are advancing a more equitable and nourishing food landscape across our state. Together, we uplift changemakers and reaffirm our commitment to good food for all. Awardees were selected from nominees across Connecticut.
The evening will feature exceptional cuisine from Union League and CitySeed-supported food entrepreneurs including its social enterprise, Sanctuary Kitchen; a signature cocktail by Zinc; a silent auction; and inspiring stories from the intersection of food, equity, and sustainability.
It may still feel like summer with the heat and humidity unyielding, but fall and winter are undoubtedly upon us, whether the weather gods like it or not. With the seasons changing and the kids back to school, it reminds us all that just because summer is coming to an end, doesn’t mean the joyous activities have to stop. The cold months can be fun and must be fun, or else we’d all go mad! So why not introduce a new creative hobby into your life or sharpen (haha) an old one. Yes, I’m talking about the art of cooking…or baking. Culinary and mixology classes are offered throughout Connecticut through the rest of 2026. The class can be for just you, a special date night, a GNO, or for your children and their friends! The list below offers so many cooking opportunities for everyone, both adults and kids. Some teachers host at their kitchen or school, some will travel to the comfort of your own kitchen, and others will even teach you virtually. Don’t let shorter days get you down – let delicious new food and drink bring you the utmost comfort.
Once upon a time, Prasad Chirnomula ran eight restaurants at the same time, five of which were his signature brand, Thali. Thali, which earned Chirnomula lots of notoriety, including guest cooking appearances at the James Beard House and a three-star “excellent” review in 2006 for Thali’s original location in New Canaan. Then Thali went away.
It’s hard to believe, but 2026 is flying by! It feels like we were just talking about waterfront dining, lobster rolls, and ice cream, but we’ve quickly arrived at Oktoberfest season! The annual festival marks the end of summer, and a celebration of all things harvest, gathering with friends, and, of course, stein holding competitions and plenty of beer.
Welcome to our new column, “NEW IN CT” in which we celebrate our top picks of the most recent restaurants to open in the Nutmeg State.
For many chefs, there’s a moment where they face a fork in the road on their culinary journey. For Bolivar Hilario, who gained lots of notoriety as the executive chef of Community Table the past three years, he was due to choose a path. Coming off of two Connecticut Restaurant & Hospitality Association CRAZIES wins for Best Restaurant in Litchfield County and for overall Connecticut Restaurant of the Year while he led Community Table’s kitchen, plus a nomination for Chef of the Year, Hilario, in the back of his mind knew he had to do something for himself, something he could put his stamp on.
If your only experience with protein powder is a hastily blended shake before a workout, you're missing most of what these days actually is a pretty versatile pantry ingredient. Beef protein powder in particular has quietly become one of the more interesting additions to a home kitche. It's neutral enough to disappear into batters and doughs, it doesn't fight with other flavors the way some plant proteins do, and it packs a serious amino acid profile (thanks to the collagen naturally present in beef isolate) without turning your Tuesday-night muffins into a science project.
We started experimenting with it here in Fairfield County the way most people do: stirring it into oatmeal because we were too lazy to cook eggs. But once you get past the shake, there's a lot more you can do. Here are seven ways to work beef protein powder into food you'd actually want to eat.
My visits to the Connecticut Pizza Trail’s Top 100 continue with another stop in Torrington. I never would have guessed that this tranquil, quaint town would grab two of the spots. On this visit, I went to Pizzeria Marzano, which is located outside the historic downtown area. Pizzeria Marzano has received numerous accolades over the years, and I was excited to see for myself whether I agreed.
Jonni Eucalitto opened Pizzeria Marzano in 2009, turning his passion for Neapolitan pizza into a lifelong pursuit he’s never wavered from. Born and raised in Torrington, he took a sabbatical from college to backpack throughout Italy, eventually arriving in Florence, where he fell in love with the pizza. Deciding pizza was his calling, he approached the owner, changed his plans for a quick return to the US, and stayed in Florence to learn the art of Neapolitan pizza-making.
The Connecticut coastline is a haven for great food, from fresh fish, fried clams, lobster rolls, and oysters shucked to order, to a mix of American, Italian, Asian, and French influences up and down the shore. Located a few towns east of New Haven, Madison is one of my favorite small towns along the shoreline, and I absolutely love small French bistros. When good friends invited us to join them for a mid-week dinner at Bar Bouchée, a spot that's been on my radar for years, I jumped at the opportunity.
Bar Bouchée opened in 2010 as Bar Bouchon, founded by Jean-Pierre Vuillermet, the chef-owner of New Haven's legendary Union League Café. The original name reflected the heritage of the small neighborhood restaurants of Lyon, France, known as "bouchons." As the restaurant's reputation grew within Connecticut's culinary community, it caught the attention of none other than Thomas Keller, the uber-Chef of The French Laundry and Per Se, who owned the rights to the word "bouchon." Vuillermet ultimately decided to rename the restaurant Bar Bouchée.
The origins of the Lobster Roll are shrouded in mystery, though many believe the summer staple was invented right here in Connecticut. No matter which story you believe, or whether you prefer your lobster roll hot with butter or cold with mayonnaise, there are multiple restaurants across the state ready to serve you. Lobster rolls have not only grown in popularity, but they’ve also grown in size, with many restaurants serving lobster rolls that stretch to over one foot! Definitely bring friends before attempting (or a pair of stretchy pants).
To help you navigate this guide, we’ve organized restaurants and businesses by county. Scroll to your local county or the one you’re visiting this summer for a lineup of where you can find your next lobster roll!
Connecticut’s best cheesemongers are more than just retailers—they are conveyors of craft, both local and beyond. With their displays of cave-aged wheels from Italian mountain cellars, butter-yellow wedges from snowy Switzerland, delicate soft cheeses from the fields of France, or even fresh curds still warm from their own vats, they connect pasture to plate, guiding customers through the stories of the dairy farmers and their herds, terroir, and traditions that give each cheese its nuanced flavor, texture, and character. This alphabetical list celebrates the destination cheese farms, shops, and creameries from across the state where the counters are classrooms, and the owners’ devotion keeps the culture of good cheese alive, one wedge at a time. At these counters, tasting is encouraged, questions are welcomed, and discovery is part of the experience. Those who work in them are experts in knowing not only what to cut, but when, and why. Whether you’re seeking something for a special occasion or a new favorite for a weeknight snack, these shops invite you in to ask, taste, and support the makers far and wide who keep this ancient foodstuff thriving.
It’s that time of year, when the CTbites staff temporarily puts down our forks, and contemplates our most memorable annual eats. 2024 saw an explosion of restaurateurs and chefs entering the Connecticut culinary scene, and the CTBites team, alongside some special guest reviewers below, did our best to eat it all. There were some clear standouts, restaurants that you’ll find repeated in the “top eats” lists below, and some hidden gems you should add to your dining dance card.
Here are CTbites’ TOP EATS for 2025.
We know everyone has their favorite mashed potato method. Some like it lumpy, some like it smooth, some like it baked in the oven so the top gets nice and crispy. This is a method of making super rich and creamy mashed potatoes using a ricer or food mill (cheap device you can find in any food store). I like the food mill better.
Note: Potatoes have a ton of starch, so if you do not want ‘gummy’ mashed potatoes, do not over cook them, and do not use a mixer or any other electric device to mix the potatoes. The idea is not to over work the potatoes.
A few years back, guests were delighted to find themselves dining under the stars in Terrain’s outdoor garden, at a pop-up dinner hosted by Andrew Mercado of FED Hospitality Group and Chef Jes Bengston. One of the lineup’s starters was this wonderful soup, inspired by campfire cooking and the fall season. The beauty of this soup, is that it is vegan, and built upon a Dashi broth base. In Mercado’s words, it is “vegan, creamy, flavorful, soul-warming, subtly spiced, coconut-infused, simple and perfect for fall weather.” We couldn’t agree more.
We have long loved Alison Milwe Grace of AMG Catering. Not only does AMG elevate the catering industry in Connecticut, but she also supports the community in so many other ways. We are excited to announce the release of her first cookbook, SAVOR, Recipes to Celebrate, just in time for the holidays.
“I have always loved how cooking brings people together and I wrote this book to share my love for food and encourage others to savor time with family and friends. Savor, A Reason to Celebrate is a collection of some of favorite and simplest recipes. I want everyone to see that we don’t need a major holiday or a complicated recipe to gather with friends and family and celebrate,” says Milwe Grace.
Savor is a carefully curated collection of Milwe Grace's favorite recipes, themed classes, and menus for enthusiastic home cooks to create festive gatherings for friends and family. Whether you are celebrating Cinco de Mayo, need inspiration for a backyard barbecue, or want to impress your guests on New Year's Eve, Savor will be the cookbook you reach for again and again.
(I love George Clooney and all, but you can do much better than Migos.)
Cimaroon-this, by far is the most value driven example of pure agave flavor.
It may be a bit too funky for some, but it is super authentic and full of spice, lime, and herbaceous notes.
Casa Noble Reposado- Aged for one day less than an Anejo, this is attainable luxury in a bottle. They check all the boxes for production, sustainability and investment in the drinking public with good information about how to truly appreciate the spirit. Vanilla, white pepper and bright orange dominate.
Gran Centenario Anejo- oak aging takes away agave flavor, and skill is required to add the notes of candied apple, chocolate and cinnamon while preserving the soul of an agave. This is great for a bourbon lover, and a spoonful on top of your margarita is instant elegance.
Being from Connecticut means that you’re in the lucky position of having access to some of the best indulgences available- legendary lobster, outstanding oysters, Industry leading IPAS, and…wonderful bourbon whiskey?
Oh yes. Thanks to some amazing CT producers, you have the pride of Kentucky Spirits at your fingertips, and this primer is all you need to enjoy the derby in style and spirit.
A solid Kentucky Derby experience MUST contain the following (for those who choose to indulge in alcohol, of course):
Over the top hat
Good bourbon
Mint julep cocktail
The Mint Julep is mandatory. After this one, you’ll never have to be told again and will request them yourself. This is a drink that I suggest everyone know how to prepare themselves.
First things first, let’s understand what bourbon whiskey is.
Two people walk into my bar. They both want to make amazing drinks for that holiday dinner. One of them is a bartender that studies the craft on a regular basis. The other person doesn’t know much besides a few drinks they they enjoy and have never made drinks themselves. Does one deserve to have a better time than the other simply because they do this all the time? I say no. We all deserve to have a good time and enjoy our adult beverages or mocktails.
IF YOU HAVE SKILLS WITH CRAFT COCKTAILS: Read the room, and read beyond the room. Holiday gatherings aren’t the time for us to prove why it was smart for us to drop out of college by pulling out the molecular mixology kits or playing with dry ice. The holiday gathering is about a laid back good time, or at least pretending that cooking for 17 hours is a relaxing activity. In any case, the beverage should contain flavors that anyone can understand, pronounce and enjoy without much research .
Use familiar spirits -bourbon and rum are seasonally fun. Vodka is a safe bet. Gin seems adventurous and may get a side eye, but in a sour style fruity cocktail, your guests WILL enjoy it. Sell them on the yummy ingredients.
Just One Thing-One ingredient can make multiple spirits shine and turn your 3-4 bottles into a complete menu.
Khalid Williams is a Bloomfield CT native who has established himself as a leading authority on bartending and beverage education. His focus is on demystifying the adult beverage world, empowering everyone to make classic cocktails and enjoy world class wine, craft beer, and other beverages that matter made by people who care. In 2021, Khalid received the CRAZIES Award for Bartender of the Year.
This will be the first installment of an ongoing series featuring Mocktails The Matter, or zero-proof cocktails exclusively featuring locally made CT based ingredients, from Khalid Wiliams, a.k.a., The Barrel Age.
Keep scrolling for some great tips on some “cocktail” making basics including the great straining & muddling debate, and enjoy Khalid’s zero-proof recipe for the Nutmegger’s Noontime Fancy.
Nothing beats your favorite flavor of ice cream hand-scooped in a cup or cone at the end of a long summer’s day. Fortunately, we are surrounded by an embarrassment of riches when it comes to great ice cream shops around the state. From ice cream to gelato to Italian ice, there are tons of frozen treats to enjoy around Connecticut this summer. Many offer dairy-free options, sorbet, and unique flavors for everyone in the family.
To help you easily navigate this guide, we’ve organized the ice cream shops by county. Simply find your local county to see which options are nearby!
The only thing better than a tasty meal is one with a view! Across Connecticut, you’ll find restaurants with stunning waterfront views, both on the shoreline and along one of the state’s picturesque rivers. The good news is that there is an abundance of restaurants to choose from, as you’ll see in this guide! Many of the following restaurants are open year-round, boasting beautiful water views no matter the season.
To help you find the restaurant with waterfront dining nearest you or your destination, we’ve organized this guide by county. Simply scroll to the county you’re looking to dine in to find your options.
Warmer weather has finally arrived, which means it’s time to head to the water! When hunger strikes, there’s no need to travel far from your boat to enjoy some of Connecticut’s best restaurants. Why drive in your car to dinner this summer when you can arrive by boat? The following restaurants along the Connecticut shoreline, as well as along popular river hot spots, are conveniently accessible via boat for you to enjoy. Make sure you double-check what their policies are to make sure there’s a parking spot ready for your boat when you arrive!
With summer right around the corner, it’s time to take the party outside! Mobile cocktail bars are all the rage right now, making the perfect addition to your wedding, birthday party, corporate gathering, or event of any size. These mobile cocktail bars come in all different shapes and sizes and offer a variety of alcoholic beverages to suit your personal preferences. Many include nonalcoholic drinks and food options, too. Check out the following businesses serving Connecticut as you plan your upcoming event this season!
Warmer weather beckons us all to dine outside, and what could be more convenient than a food truck parked at your next gathering or at the corner as you take a stroll through town? The following food trucks can be found all around Connecticut, perfect for catering a wedding, graduation party, corporate event, or whatever special occassion calls for some yummy food! You can also keep your eyes peeled for these trucks at the local fair, festival, or town green this summer.
This guide is organized by food category. Head to the type of cuisine you’re in the mood for and see which food trucks offer the perfect menu.
Scroll down for food trucks organized by category:
Connecticut has many wonderful plant-forward restaurants to check out this year. Whether you are looking to eat less meat in 2026 (don’t worry, you can have more than just a salad) or you already follow a vegetarian or vegan diet and want to explore restaurant and catering options in the state, this guide is for you!
In addition to restaurants, we included a second section dedicated to plant-forward bakeries. Keep these places in mind the next time you need to order a cake for a special occasion or you’re simply in the market for a plant-based bakery in your area.
Want to take the stress out of cooking for a crowd? Let Connecticut caterers handle things! There are a number of reasons you may want to reach out to your local catering company. You may be hosting a large gathering, and the thought of preparing food for so many people seems daunting. Maybe it’s your turn to have everyone over for the holidays, and you want to spend less time in the kitchen and more with family and friends. There are major life events, like weddings, that you’ll definitely want a caterer for. Or, you may simply be in charge of planning an upcoming event at work. No matter the occasion, there are many catering companies across Connecticut ready to make your next meal memorable.
To help you navigate this guide, we’ve organized the listings by county. Simply find your local county and see which businesses are nearby!
Whether you're planning a holiday party, corporate retreat, dream wedding, or milestone celebration, the right venue sets the tone for the entire event. Across the state, there are countless hidden gems and well-known favorites that offer the perfect backdrop for gatherings of all kinds, each with its own charm, amenities, and atmosphere. Scenic shoreline locales. Historic mansions. Elegant ballrooms. Rustic barns. Wineries, distilleries, and breweries. Restaurants, inns, and pizza joints. A vintage car club. A lace factory. A historic opera house. A room dedicated to Vlad the Impaler. And yes, much, much more. Connecticut offers an incredibly diverse range of unique event spaces that cater to every style and occasion and transform any event from ordinary to extraordinary. In this guide, we’ve curated a list of the best event spaces across the state, each selected for its ability to create unforgettable experiences. No matter your vision or guest count, there's a perfect space waiting for you here. This list is organized by county for your convenience.
Coffee is more than just a drink. For many, coffee is an important step in their morning routine and an absolute necessity before starting the day. With National Coffee Day being celebrated on September 29, there’s no better time to check out Connecticut’s vibrant coffee scene. From cozy neighborhood cafés to trendy specialty shops, we’ve rounded up businesses across the state where you can grab your favorite cup of joe. Whether you are into the latest coffee trend or you like to keep things simple with just cream and sugar, there’s a coffee shop in Connecticut perfect for you. To make your search for your new favorite coffee spot even easier, we’ve organized this guide by county. Simply scroll to your local county to find the nearest coffee shops.
In a state known for its culinary diversity, sushi stands out as a favorite dining experience. And an experience it is. Sushi chefs put on a show, using the absolute freshest ingredients possible with the most precise techniques to craft their creations in full view of awe-struck patrons. Across Connecticut, sushi restaurants range from sleek omakase counters to casual family-owned spots. Sashimi, nigiri, maki, chirashi, poke bowls - all can be found in this county-by-county guide to the top sushi restaurants in the state. Mix your wasabi and soy, and get those chopsticks ready to discover where in CT the art of sushi truly shines. Please note that many of these restaurants close between lunch and dinner, so make sure to check the website for hours.
We’re in the dog days of summer, and nothing brings instant relief like a nice cool breeze on the water. Throughout the state, whether you’re on the shoreline or along one of Connecticut’s beautiful rivers and lakes, waterfront restaurants are a popular go-to lunch and dinner spot this time of year. While many of these restaurants are open year-round, summer is the perfect time to take advantage of their picturesque views and plentiful outdoor seating (where available).
To help you decide on your next date night spot or family gathering, we have organized this guide by county. Scroll to or click your local county or the county you are interested in visiting to find which waterfront restaurants are closest to you!
Occasionally, fun food things we do in our personal time and on a whim can make for a quick article. Case in point, Flour Water Salt Bread’s Thursday pizza night, a mere two miles or so from my apartment. Now, I’m no stranger to their sourdough pizza, as I’ve had it years ago, and on select days, it’s available as a take-and-bake to-go option if you happen to be in one of their locations grabbing bread or a pastry.
Last year, the CT Pizza Trail map was created, recommending the top one hundred locations to enjoy pizza in our beloved state. I’ve been fortunate to have lots of notches on my waistline from a good portion of the places, but a few close-to-home spots have remained on my "gotta-try" list. With an opening appearing in my schedule, I decided to try Julio's Wood Fired Pizza & Grill, in Southbury.
Julio's is the brainchild of Julio and Mari Duque, and initially opened its doors in 1997. The Duques were already well known locally as the owners of Rose's, the heavily trafficked Italian restaurant just down the road in Oxford. Their vision for Julio's was different, a restaurant centered around high-temperature, wood-fired cooking.
Very quietly, in the sleepy town of Pound Ridge, there’s a tiny sourdough bakery that started a pizza program that’s grown into something that locals, and even Martha Stewart, is abuzz about. At 123Dough—where the small team bakes sourdough bread, pastries, and even makes sourdough pasta and ramen noodles—baker Paul Park started messing around with pizza dough, first at home, then at the bakery, and has seen the program really take off.
Brunch has just launched from 11am-3pm every Saturday and Sunday ONLY AT SALLY’S APIZZA’S STAMFORD location!
The Brunch menu menu is filled with fun takes on the classics like the Potato Rosemary Frittata, modeled after Sally's Potato & Rosemary pie, and the Tiramisu French Toast which is composed of house-made focaccia, soaked in an espresso custard, topped with a scoop of tiramisu and finished with cocoa powder.
There are a lot of team ups that would likely never happen in the restaurant community, but, like all things in life, timing is everything. Chef Christian Wilki, formerly the chef de cuisine at The Cottage in Westport, is joining forces with John Nealon, owner of Crust Issues in Norwalk. No, it’s not April, and we’re not fooling.
When John Nealon opened Crust Issues, three years ago, he wondered if he’d be able to pay the electric bill each month. He knew going in that giving it another go as an owner after Fortina and after Taco Daddy, The Lila Rose, and Cugine’s Italian, that the restaurant game is a gamble. And he was already up against it by taking a lease across the street from Bob’s Discount Furniture, next to a car wash, and in a spot in a strip mall next to a hair salon, a tattoo parlor, and an adult novelty store. Oh, and the parking there, it sucks. But Nealon’s early mornings slaving over his dough recipe wouldn’t be for nothing. He kept at it and kept pushing, daring to create pizza, pasta, and sandwich combinations that not many others would attempt.
The restaurant space on the corner of Washington and N Main has seen its share of flips. Evarito’s had an over five-year run, then it was The Pompano for a blink. Drive or walk by it now and you’ll notice the dining room is empty-ish, but more like a clearing, and that the lights are on. And the lettering on the glass door reads, “The Haven.” Behind all of those previous concepts, and behind The Haven, is Christian Burns, who you’re familiar with as the brains behind The Ginger Man and The Cask Republic locations. With The Haven, Burns and his landlords, Joe and Aldo Criscuolo, are teaming up on all four aspects of what this is and what it’s going to be when it’s whole.
I continue to work my way through the CT Pizza Trail’s top 100, checking off the spots I’ve missed, and finally visited GG’s Wood Fired Pizza in Milford. I must have driven past this bright red roadside building on the Boston Post Road a hundred times. It’s impossible to miss with its bold sign emblazoned with two flaming “G”s and an apostrophe shaped like a pizza slice. Yet somehow, it had never occurred to me to stop. I had no idea they were serving ultra-charred, wood-fired pizza out of a blazing hot oven.
On a quiet midweek afternoon, we headed to GG’s, an easy venture since it sits right at the bottom of the Milford Connector. There is parking wrapped around the building and an extra lot tucked behind the small strip mall to the left, likely more useful once the neighboring shops close for the day.
