What's Tasty Today
Latest Features
Here are the hottest restaurant openings and foodie finds for the month of November in Connecticut.
Scroll down to check out this month’s list which includes offerings of all kinds imaginable, from smoothies to fine dining, breakfast to dessert, African, Brazilian, Chinese, Greek, Italian, and even a few local favorites expanding their businesses with added locations. What a great month for CT foodies!
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.
If you’ve ever attended a large event before, you know that the setting plays a major role in setting the mood. Whether it’s a wedding, family reunion, holiday party, or corporate event, there are businesses across the state that perfectly fit what you’re looking for. With so many options, you’re sure to find a venue that offers a unique environment, whether it’s a grand ballroom, an intimate dining scene, and everything in between. To help you find your next event space, this guide is categorized by county. Scroll to the county you’re looking to host your next gathering and let these amazing businesses handle the rest!
Last April on New Canaan’s busy Main Street, a premium French patisserie opened, and unless you walked by or if you’re a bona fide townie, there’s a chance you don’t even know it’s there. “No need to be embarrassed!” owner-pastry chef Elizabeth Srivastava says. “We’re sneaky! We haven’t done much marketing. We focused on organic growth, so there are still many people out there that haven’t heard of us yet.” Over a year later and her bakery, Saisons Sucrées is gaining traction. Just swing by midday any day of the week and you’ll see. It’s usually buzzing with locals enjoying a coffee, croissant, sweet treat, or sandwich. Take a look in the case and they might be close to sold out of more than a few items.
The legendary 77 year old bakery, Del Prete Italian Pastry is finally set to reopen at 1234 Huntington Turnpike, located right on the Bridgeport-Trumbull-Stratford town line.
Del Prete was forced to abruptly close its historic, 77-year-old Main Street Bridgeport storefront in August 2025 after fire damage from the building next door. I can say from personal experience, the Bridgeport community was shocked and dismayed to walk up to the Bridgeport storefront at 1885 Main St. in Bridgeport to find the windows and cookie cases covered in ash.
Del Prete served a variety of Italian pastries, cookies, cannoli, signature zeppole, sfogliatelle & Italian cakes for every occasion at the original Bridgeport location, and the same selections will be available in Trumbull.
Owner Louis Mezzo says they are working out a few mechanical details, waiting on the new sign, and don’t have the full menu in production yet, but they are ready to welcome customers back to Del Prete.
There’s an undeniable chill in the air which can only mean one thing: Halloween is right around the corner! If you’re looking to celebrate with the entire family or just your adult pals, there’s a Halloween party, trick-or-treat event, or evening soiree for you. Of course, it wouldn’t be a Halloween party without costumes, so double check the event listing to see if you want to dress for the occasion! This guide is organized by county, so simply scroll to your local area to see what events are taking place near you.
Regardless of its geographical location, when it comes to barbecue, Connecticut brings plenty of fabulous flavor to the table. From slow-smoked brisket and tender pulled pork to saucy ribs, smoky chicken, and all the classic sides (I’m talking about you, baked beans), this state is home to plenty of great barbecue spots that take their craft seriously. Whether you prefer your meat kissed with smoke and served with a tangy sauce or piled high on a sauce-soaked bun, this guide takes you around each county to discover some of the best places to get your BBQ fix. Grab your wet-naps and go get some ‘cue!
On the day I stopped by The Parlor to interview Mackenzie Carey, I remember him pausing during our initial chit chat. “You know, today (August 20) is our sixth anniversary,” he says. “My staff just told me.” Six years is better than good, considering Carey, who’s Stratford born and raised, had a completely different career and had never spent a single day working in a restaurant prior to getting into the pizza business.
If you caught an early episode of Next Level Chef in 2025, you may have noticed Stratford resident, Cathy Cann, who made the cut of 15 total contestants and just one of five home cooks who competed on season four. Aside from getting to cook for Gordon Ramsay, Richard Blais, and Nyesha Arrington, Cat has her own company, Cat’s Kitchen Co, offering personalized private chef and catering services and her own mobile food trailer.
Latest Recipes
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.
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.
My favorite tequilas that are values:
(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.
Food Trucks
Summer is the best time of year to check out the food trucks Connecticut has to offer, one stand-out business is Marla’s Mix Kitchen located in Bridgeport. The menu currently features dishes including Birria Tacos, Birria Quesadillas, and Churros, with mouthwatering Birria, but my favorite dish was her Birria Egg Rolls!
While the wait was short, the aromatic smells coming from the truck made it feel much longer. Each entree was served hot and fresh in a bright pink take-out box with a side of consomme, a savory meat broth, and Mexican tomatillo dip made with jalapeno and onions. With a crispy, golden exterior and a rich cheese and egg filling, the egg rolls are easily the best dish on the menu. The birria ramen and birria tacos similarly include the perfect balance of meat, cheese, and garnishes of cilantro and onion.
If you drove down West Avenue, in front of The SoNo Collection in the first half of this year, you might’ve thought your eyes and mind were playing tricks on you. No, that wasn’t a dairy cow chillin’ by the mall. What you saw was The Thirsty Cow, and what’s being crafted inside is something that’s starting to trend both in the states and worldwide. Before we get to The Thirsty Cow, the skinny on what a dirty soda is, well, that’s pretty simple. It’s soda that’s got add ins like flavored syrups, creamer (yes, just like you’d use in your coffee), sometimes cold foams, and garnishes. I’d liken it to ordering a latte, but subbing coffee for soda. Popularized in Utah, dirty sodas are catching on all over. Blame social media for that.
Mark your calendars! As Celebrate Shelton kicks off its 13th year, they are thrilled to announce one of CT’s biggest food truck experiences, Food Trucks on the River.
Food Trucks on the River returns for two days of delicious eats at Veterans Memorial Park in Shelton on Friday, May 29th from 5:00 - 10:00 PM and Saturday, May 30th from 11:00 AM - 8:00 PM. (Rain date: Sunday, May 31st)
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:
In 2015, three longtime friends and lifers in the hospitality industry decided to open a sports bar in South Norwalk. Over 10 years later, The Blind Rhino, and co-owners Casey Dohme, Matt Bacco, and Jamie Pantanella have seen one location in SoNo grow into another in Black Rock, another in Milford, and two food trucks. And that’s not all. They’re present at events all over Connecticut and beyond and they do a lot for charity—including hosting their own golf tournaments to raise funds for local organizations. Still…not done.
Bussing tables, washing dishes, prep work, and something like flipping burgers are most people’s foot-in-the-door in the hospitality industry. Austen Bass isn’t most people. In fact, he did it backwards. After a long career in the technology field, and with no restaurant experience, you’ll now find him smashing, flipping, and assembling burgers inside of his Smash Bay food trailer, typically parked at a Connecticut brewery near you.
SoNo 1420, America’s Maritime Distillery in South Norwalk, CT, recently introduced its new food service partner, Norwalk’s popular LobsterCraft food truck. The partnership between SoNo 1420’s Double Gold Award-Winning whiskeys and spirits and LobsterCraft’s #1 voted lobster roll, make for a great new weekend visit in the Norwalk food scene.
This collab takes place amongst outdoor firepits, SONO 1420’s outstanding cocktails c/o mixologist Blake Poon, every Thursday-Saturday 5-9PM, with live music every Friday!
Phone is on DND this weekend, and if you’re looking for me, I’ll be in Suburbia. Lucky for you, it’s closer than you think.
Right down Old Post Road in Fairfield, CT, lies “The Humbug,” home to Suburbia Sandwich Co. Suburbia is described as an “epicurean utopia, where pleasure and tranquility are the ultimate goals, achieved through the pursuit of simple, sustainable pleasures.” This European vintage 1969 Citroën HY van is exactly that: a food truck filled with artisanal sandwiches, drool-worthy pastries, and various lattes.
Cocktailing
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!
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.
At the end of March, the Reyes Family announced that Mariposa Taqueria would be closing after six years on Mill Plain Road. Technically, though, they weren’t going anywhere. Instead, they decided to change it over to one of their other long-standing concepts in the city of Danbury. Not Amigo’s Deli. Not Mezon Tapas Bar, which was previously in the Mariposa space. But rather, a second, slightly different iteration of Minas Carne Brazilian Barbecue called Minas Carne Brazilian BBQ & Bar.
In February, we brought you a piece highlighting The Haven and all its different components; the event space, the speakeasy, and two others that were on the way in a wellness forward cafe and the rooftop. Well, folks, the latter is here, and if you missed the rooftop that was formerly part of Evarito’s, it’s back, and it’s totally reimagined. Co-owner Christian Burns, who, as you know was behind Evarito’s and The Pompano in the same space as The Haven, and his partners, Joe and Aldo Criscuolo, saw a new vision for the roof that got launched just in time the summer season and beyond.
If you’ve been to Calf Pasture Beach anytime since the end of May, the bright colored, beachy food trailers near the concession pavilion very likely caught your eye and captured your attention. Aiming to make some changes to Norwalk’s beach with Luca’s Beach Kitchen is Anthony Luciani, his wife, Rosa, and their partner, Cory Burns. Luciani, as locals know, is a Norwalk native who owns the popular Mr. Frosty’s Ice Cream Shop nearby and a food truck, Seaside Sliders. As for Burns, he used to work for Luciani as Mr. Frosty’s first ever ice cream truck driver. Long story short, they stayed friends for over 20 years, Burns wanted to leave his career in finance behind and team up with his buddy on a cool concept.
Carpenter’s Pub may be the newest haunt on Fairfield Avenue, but the trio of owners behind it are familiar faces in Joseph Farrell, Sean Nye, and Marty McCarthy. For seven years, Farrell was behind the popular Walrus + Carpenter, originally located a hop, skip, and a jump away from where Carpenter’s is, while McCarthy’s Fire Engine Pizza (with two more spots in Milford and Shelton) has been a neighborhood staple for over 25 years, and Nye, a celebrated barman, who now lives in Black Rock, has likely mixed you a drink at Farrell’s Walrus + Carpenter, The Spread or El Segundo, L’Escale, or one of the two Milestone locations. How the three came together to open this American gastropub happened in stages.
On the day I stopped by The Parlor to interview Mackenzie Carey, I remember him pausing during our initial chit chat. “You know, today (August 20) is our sixth anniversary,” he says. “My staff just told me.” Six years is better than good, considering Carey, who’s Stratford born and raised, had a completely different career and had never spent a single day working in a restaurant prior to getting into the pizza business.