EAST LYME — “Myth number one — you have to have the ability to sing,” explained Eric Foster of Old Lyme. “No, you have to make it appear you know how to sing.” The wood-paneled room of East Lyme’s roadside Rustic Cafe was loud with conversation — regulars at the bar, high-tops and cafe tables… Keep Reading
Seven stops, seven cups of hot cocoa and hot chocolate later, I sat in my car surrounded by takeaway cups thinking that a large amount of thick, whipped cream made all the difference, and if that’s what you’re into Savour Café & Bakery in Essex should be your first stop this season. It was my… Keep Reading
CHESTER — Dressed in jeans and a sweatshirt, taking a moment to speak with us after hauling an ice machine upstairs, chef Everett Reid, lately of L&E and Good Elephant, chatted easily in the cozy front dining room of his new venture in Chester on Thursday morning, just hours before the restaurant would first open… Keep Reading
Chef-owner Colt Taylor said that more than 60 percent of diners at The Essex are from New York City. “It’s a destination restaurant,” Taylor said. “It brings that edgy dining experience you find in New York City. You’re not going to know what the menu will be, but you know it’s going to be great.”… Keep Reading
OLD SAYBROOK — “Of course Christmas is the time of the stollen but it’s such a good pastry, why not offer it throughout the year,” said owner Dagmar Ratensperger at her shop on Saturday morning where a stream of pastry lovers bustled in and out. “My customers know it and they buy it all year… Keep Reading
EAST LYME — The region’s newest pizzeria brings New Haven-inspired pies to Niantic’s Main Street, with house-made sausage, and a savory potato pie. Their signature dish, the Vincitori, starts with a naturally-leavened dough, “covered with shredded mozz and with dollops of fresh mozzarella and then we put the sauce on top with fresh basil, which… Keep Reading
We stopped into River Tavern in Chester early the other night for dinner, taking a corner table for two in the back dining room by the window. Staff was still sitting at the bar. Across the room, chef-owner Jonathan Rapp was maneuvering pans alone in the tiny open kitchen. After almost twenty years as one… Keep Reading
IN THE REGION — Thanksgiving falls late this year, but turkey sales start early, and shops across southeast Connecticut are offering a variety of choices and price points for home cooks preparing for November 28. Walt’s Food Market in Old Saybrook is preparing for the holiday by making over 800 pounds of gravy, starting a… Keep Reading
I’m not exactly blazing new territory announcing that the bread baked by Niles Golovin at Bantam Bread in the town of Bantam, just southwest of Litchfield, Connecticut is seriously good… certainly as good as any bread I’ve had since I last stopped in to Meyers Bageri for the grandtoftegaar — a Nordic-revival country sourdough —… Keep Reading
The first bite, cooked to just medium rare, was straight-forward beefy, coarse-textured, with a notable (not unpleasing) chew. Second and third bites carved from the marbled “cap” portion of the steak were unctuous and brought just a hint of blue cheese funk that can dominate much longer-aged beef. The 21-day dry-aged rib steak was from… Keep Reading
