Sunday Brunch at COTTO Wine Bar in Stamford CT

Social Media Promotion: Sponsored

On Weekends We Brunch - At COTTO Wine Bar

A few weekends back we found ourselves heading up to Stamford CT on a beautiful sunny Sunday morning for an invite to COTTO Wine Bar on Bank Street in Stamford CT. This amazing place is quickly becoming a local favorite for more than lunch and dinner! Their Sunday Brunch is fantastic too!

COTTO Wine Bar
51 Bank Street,  Stamford CT

Owners Claudio and Silvy Ridolfi opened Stamford's COTTO Wine Bar in 2012 with the simple idea of offering an interesting wine list full of regional Italian varieties, and a rustic trattoria menu including pizza, house made mozzarella and pasta, and a large selection of antipasti.

COTTO - Antipasti
Charcuterie

COTTO Wine Bar remains dedicated to providing customers with a meaningful dining experience, and added even more talent to this intimate restaurant and wine bar, with accredited sommelier, Ian Toogood, our host for the day. who came to COTTO via Marc Restaurant Group’s A Voce in Manhattan and Le Fat Poodle in Greenwich, CT, revamping COTTO’s wine list and further elevating its service.

COTTO is reminiscent of a charming little café in a sleepy Italian village. Designed as a tapas style wine bar with communal dining tables, the focal point of the urban eatery is the exposed brick wall adorned with vintage photos and magazine covers of Silvy’s absolutely beautiful mother, Simonetta Simeoni, a prominent Italian actress and model throughout the 1960s-70s.

Complete with the requisite red and white checked tablecloths on the outside patio tables, you will feel like you have been whisked away to the streets of Italy when you dine at COTTO!

COTTO  Artichokes

Let's move on to some of the items we sampled at Brunch.

Besides diving in to the beautiful antipasti dish and the artichokes pictured above, we started with the delicious Bloody Maria and some tart and frosty Bellinis!

COTTO - Bellinis!

COTTO - Bloody Maria

What's a brunch without some delicious egg dishes!! 

COTTO serves PORCHETTA E UOVO (Homemade Porchetta with Fresh Mozzarella and Sunny Side Egg), CHEF'S SCRAMBLED EGGS (Italian Omelette w/ potato, Onions, Eggplants, Zucchini, served with Mixed Greens, and the delicious SMOKED SALMON EGGS BENEDICT (Scottish Smoked Salmon Poached Eggs, Hollandaise Sauce)

SMOKED SALMON EGGS BENEDICT
Scottish Smoked Salmon Poached Eggs, Hollandaise Sauce

Any Pasta Lovers out there? 

You'll think you're in heaven when you try COTTO's SPAGHETTI ALLA CARBONARA (Pancetta, Egg, Black Pepper, Pecorino Romano),  TONNARELLI CACIO & PEPE (Fresh Homemade Pasta, Pecorino, Parmigiano, Black Pepper, EVOO), RIGATONI ALLE SPUNTATURE (Pork Ribs, Fresh San Marzano Tomato Sauce), PASTA AL FILETTO DI POMODORO (Choice of Penne, Spaghetti, Rigatoni, With Fresh San Marzano Tomato Sauce, Basil), PENNE GREY GOOSE (Pancetta, Prosciutto San Daniele,Tomato Vodka Cream Sauce)

 COTTO's SPAGHETTI ALLA CARBONARA

TONNARELLI CACIO & PEPE

And of course there's pizza! 

How about some MARGHERITA PIZZA (San Marzano Tomato Sauce, Mozzarella, Basil) SCARPARIELLO PIZZA (Grilled Chicken, Hot Cherry Peppers, Mozzarella, Italian Sausage),  AMATRICIANA PIZZA (San Marzano D.O.P. Tomato Sauce w/ Pecorino, Pancetta and Mozzarella Fiordilatte "Grande") ... and so many more!

COTTO - Pizza

Next we moved around the brunch menu and sampled some of their delicious Paninis!

PANINI CAPRESE

PANINI CAPRESE
Fresh mozzarella,Tomato, Basil

There are just so many items available - there's truly something for everyone!

GRILLED OCTOPUS
Mixed Green / Modena Aged Balsamic

COTTO PORCHETTA

TUNA TARTARE
Avocado / Sardinian Flat Bread

And we finished our brunch with a refreshing lemon gelato!

GELATO AL LIMONE RIPIENO

We loved COTTO Wine Bar and I know you will too! It's the perfect place for brunch with friends and family -- a delicious and flavorful lunch, or a romantic dinner date with a special someone!


Join them for Happy Hour, Monday thru Friday, 4-7 PM, where they feature $5 Wine, $7 Cocktails, and 3 Tapas $15.

COTTO's offers Live Music on Thursdays at 7 PM

And of course, Sunday Brunch!

Visit them soon and you'll see why COTTO is where people gather over great food and wine!   
     

COTTO Wine Bar

51 Bank Street
Stamford, CT
203.914.1400
www.cottowinebar.com

Disclaimer: I was invited to attend a complimentary brunch by members of COTTO's management and marketing team, however all views expressed are my own.

The post "Sunday Brunch at COTTO Wine Bar in Stamford CT" 

first appeared on Home Place on May 25, 2017. 

© Home Place 2017

Crave Fairfield to Host Tito's Vodka 20th Anniversary CT Party

Tito's Vodka Celebrates their 20 Year Anniversary 

at 

CRAVE Fairfield!

How much fun is this! A vodka birthday party - and it's at the perfect fun place - CRAVE!

WHAT:                                  
CRAVE in Fairfield Hosts Tito’s 20th Anniversary Celebration for Connecticut

WHERE:                                  
52 Sanford Street, Fairfield, CT
203-292-8080, crave52.com

WHEN:                                  
Friday, April 7, 8:00 p.m. – 11:00 p.m.

DETAILS:                                
Crave has been chosen by the Tito’s brand team as a premiere bar and gathering place to host this Texas based distiller’s 20th anniversary celebration and charity event. Crave serves Handmade Tito’s Vodka in their seasonal craft cocktails and popular Sunday Brunch Bloody Mary.

The anniversary celebration and charity event will feature cocktail samples, raffles, prizes and giveaways. The Fairfield Chamber of Commerce will be on hand supporting this initiative and recognition. Tito’s is a philanthropic company, rooted in charitable causes and working to “help make the world a better place,” says Founder and Master Distiller Tito Beveridge. Learn more from Tito here. Tito’s Handmade Vodka is produced in Austin at Texas’ oldest legal distillery and made in batches, using old-fashioned pot stills, and every batch is taste-tested.

 And here's where it gets really good! 

A portion of the proceeds will go to charity!

CHARITY:                          
With every Tito’s cocktail sold a $2.00 donation will be made to the Fighting Angels Foundation charity.
Fighting Angels is an organization dedicated to support and research of the rare neuro-genetic disorder

Angelman Syndrome where one in 15,000 individuals are affected by this disorder.

Valentine's Day 2016 in Fairfield County

 Where to spend Valentine's Day in Fairfield County?

We've got you covered!

Here's a list of some restaurants featuring some sweet specials for you and someone you love this Valentine's Day / Valentines's Day Weekend.

Paloma

www.palomagrill.com

Saturday, February 13 and Sunday, February 14

$75pp prix fixe menu both evenings, wine pairings can be added for $30pp

Also serving regular menu

Menu link: http://files.ctctcdn.com/b3538041501/ef2db949-2a83-4ffd-b7e3-e02c47749e10.pdf

Sunday, February 14 offering Sunday brunch as well with bottomless Bloody Marys and Mimosas for $20pp

NOIR

www.noirstamford.com

Saturday, February 13 and Sunday, February 14

Set Valentine’s Day Menu - $90pp

Menu link: http://files.ctctcdn.com/ba6169ab101/3b0bd6ea-5536-4150-af85-f193bbfdee08.pdf?ver=1454473466000

J House Greenwich and J House Restaurant

www.jhouserestaurant.com or www.jhousegreenwich.com

Valentine’s Day Getaway Package – Book February 13 – 14

Saturday into Sunday

$399 per couple

A King Deluxe Room

Dinner for Two on Saturday Night

Brunch for Two on Sunday Morning

Late Checkout Time at 2:00pm

Rejuvenating spa services may be added

Valentine’s Weekend Couples Massage – February 12 - 14

Friday, Saturday, Sunday

$300 per couple

90 minute massage

Email their spa director to book, dcervi@jhousegreenwich.com

Valentine’s 3-Course Dinner – February 13 & 14

Saturday & Sunday

$75pp (plus tax and gratuity)

3-Course Prix Fixe

Prosecco Toast

Valentine’s Day Lovebirds Brunch – February 14

Sunday Only

11:00 a.m. – 3:00 p.m.

$40 pp (plus tax and gratuity)

2-Course Prix Fixe

Bottomless Bloodies and Belinis

Free Pancakes for Kids 10 and Under

Sign of the Whale

www.signofthewhalect.com

Saturday, February 13 – live music by Screaming Broccoli

Sunday, February 14 – brunch 11-3 with a DJ and live music, serving regular brunch menu, but offering complimentary dessert for all diners. 

Regular dinner service and menu in the evening.

Dia de Los Muertos in Fairfield County CT

Dia de Los Muertos

A Mexican Celebration  - Sunday, November 1, 2015
Check Out These Fairfield County Restaurants  Who Are Welcoming Departed Spirits Home

Bodega Taco Bar and Paloma Grill celebrate Dia de Los Muertos, "Day of the Dead", one of Mexico’s most important festivals since pre-Hispanic times. While it may sound a bit macabre,   the day is actually met with great joy as families gather to welcome the souls of the departed on their annual visit home.


Bodega Taco Bar in Darien and Fairfield continues their Dia de Los Muertos tradition, offering something for the whole family, ghoulish weekend revelers, and restaurant industry professionals.

Dia de Los Muertos - DARIEN

Espolon “YOLO” Party
Saturday, November 7, 8pm

• - Tequila Tasting & Specials
• - Day of the Dead Pig Roast
• - Panna Musik & Dancing

Bloody Brunch
Sunday, Nov 1, 11am – 4pm

• - 1/2 Price Brunch Cocktails
• - Sugar Skulls & Face Painting

Dia de Los Muertos - FAIRFIELD

Sunday, Nov 1, 11am – 4pm

• - 1/2 Price Brunch Cocktails
• - Sugar Skulls & Face Painting

Espolon Industry Party
Monday, November 2nd, 8pm

• - Skeleton Shots & Pig Roast
• - All night Happy Hour & DJ

Bodega Taco Bar Fairfield, 1700 Post Road

Bodega Taco Bar Darien, 980 Post Road

www.bodegatacobar.com

Dia de Los Muertos - Stamford

Dia de los Muertos at Paloma in Stamford is turning their popular Sunday Brunch into a Dia de Los Muertos party for the whole family.

In addition to their bold Latin infused cocktails and extensive brunch menu, Paloma will feature a SUCKLING PIG BRUNCH MENU (below). There will be traditional sugar skull painting for the whole family conducted by Paloma’s neighbors at Pinot’s Palett.  Paloma will be collecting leftover Halloween candy (or your personal stash) for our local food bank.

Brunch – 11:30 am – 3:00 PM
Sugar Skull Painting – 1 PM (please call to reserve a spot)

SUCKLING PIG MENU AT PALOMA STAMFORD

“The Family Table”   $20pp
Suckling pig, scrambled eggs, Mexican vanilla pancakes, salsa, guacamole, tortillas, yucca fries, black beans & chorizo, creamy grits, poblano hash
Ice cream, sorbet & flan


Eggs Benedict   $14
Twice cooked suckling pig w/ pickled onions on arepas, chile lime hollandaise, grilled asparagus


Three Little Pigs Omelet   $16
Suckling pig, bacon, chorizo, and spinach, chile con queso, black bean salsa, & poblano hash


Tres Tacos   $12
Suckling pig, sweet & tangy red onions, cilantro, roasted tomato salsa, avocado relish, crema


Cuban Sandwich “sliders”   $12
Suckling pig, black forest ham, aged gruyere, b & b pickles, yucca fries, onion mojo, lime

 203.998.7500 | 15 Harbor Point Road | Stamford CT | www.palomagrill.com

___________________

The Stand Juice Company opens in Westport CT

The Stand Juice Company Opens its Third Location in Westport, CT

Spending time with Carissa and Mike Hvizdo, the life force behind Fairfield County’s feel-good The Stand Juice Company, is equally as enriching as their plant based juices, snacks, sandwiches and baked goods. And while the business has flourished over the last 10 years and the duo’s standing within the local sustainable food community is palpable among industry jocks, farmers, and loyal consumers, The Stand Juice Company and its creators remain as connected to their passion and commitment to “providing good food and a better earth using the land to do so,” since their adventure first began.

Carissa, an accomplished artist who was raised in a Connecticut farm town, and Mike, a former actor and basketball junkie, also from Connecticut, met at a farmer’s market. The connection was profound and brought together Carissa’s passion for living life off the land and Mike’s firsthand experience with conquering a rare blood disease through natural healing methods, which ultimately led to him earning his holistic educator certification and to his work with the Hippocrates Health Institute in West Palm Beach, FL.

The excitement surrounding The Stand Juice Company’s newest location at 1200 Post Road East in Westport only further celebrates the enjoyment and healthful benefits people have been experiencing since Carissa and Mike first made their mark in the organic juice world in 2005 with their original location on Wall Street in Norwalk.

“We had no idea what we were doing, “ admits Carissa, “All we knew was that we believed in our product and we had an opportunity to introduce an organic, GMO free, sustainable, vegan based product to people who were hungry for a healthful food alternative.”

The Stand Juice Company first became known for their juice cleanses. It started at a time when this relatively new method of detoxification was somewhat misunderstood and often misguided. Carissa and Mike took clients through the process, educating them to the numerous health benefits the various juices possessed. Their only advertising was word of mouth, and soon this quirky little juice stand was enjoying a steady stream of clients who craved foods that lifted them up, rather than dragging them down.

Upon the success of the juice cleanses, more menu items were added, as was a dedicated team of “juice jockeys” and a cook to spearhead things in the kitchen with Carissa.  The Stand Juice Company opened their second location in Fairfield in 2011 and moved into new digs in South Norwalk in 2014. The locations all boast a minimalist, while homey and slightly bohemian style décor, and offer freshly made juices and blended drinks, as well as prepared foods to grab and go such as; gluten free baked goods; seasonal hummus with veggies, nuts and olives; a variety of soups; zucchini sesame noodles with fresh herbs; roasted chickpea roll-up with fresh ginger, local maple syrup and tamari, onion and kale; and a Caesar-ish salad made with romaine, toasted pumpkin seeds and cauliflower croutons with a Caesar-ish composed dressing of capers, lemon, kelp, olive oil and sunflower seeds.

The Stand Juice Company is the real deal. Produce and other ingredients are sourced locally and is the product of Carissa and Mike’s close relationships to the many local farmers and artisans throughout Connecticut.  Hideaway Farm, the couple’s own 15-acre farm on the banks of the Connecticut River, is a working organic and sustainable farm.  Hideaway is a zero-waste, no-dig farm that uses the pulp and scrap produce from The Stand Juice Company to feed the herd of rescued farm animals. Their manure provides nutrient rich top soil for the fruits and vegetables the farm grows for The Stand Juice Company and other restaurants throughout Connecticut.

Carissa and Mike are excited about their new Westport location and the opportunity to provide organic plant based foods and juices to people who have already, or have the desire to start incorporating healthy eating into their lifestyle and who have a healthy outlook and appreciation for the land around them.

WESTPORT OPENING DAY – September 18, 2015

1200 Post Road, Westport CT 06880

www.thestandjuice.com

Connecticut Celebrates Negroni Week in Fairfield County

Imbibe Magazine and Campari Present Negroni Week!

Local restaurants in Fairfield County CT are shaking, stirring and pouring Italy’s Beloved Cocktail – The Negroni in honor of Negroni Wee, June 1st through the 7th, 2015

Negroni Week, presented by Imbibe Magazine and Campari launched in 2013 as a celebration of one of the world’s great cocktails and an effort to raise money for charitable causes around the world. From 2013 to 2014, Negroni Week grew from more than 100 participating bars to more than 1,300 participating bars around the world and more than $120,000 raised for charities.

That's right - it's a celebration for a great cause! This world-wide campaign supports worthwhile charities around the world!

This year, from June 1-7, bars around the world will mix their favorite version of the Negroni, donating a portion of proceeds from each one sold to a charity of their choice. In Fairfield County some of your favorite restaurants / bars have joined in the fun and will be pouring these sweet and aromatic cocktails with proceeds going to Community Plates, Fairfield County’s local food rescue organization.

Participating restaurants as of 5/26/15:

Amore Cucina & Bar, Stamford
Brick+ Wood, Fairfield
NEAT, Westport
Rizzuto’s Oyster Bar & Restaurant, Westport
Rizzuto’s Sports Bar, Stamford
Rizzuto’s Wood-fired Pizza Kitchen, Bethel
Table 104 Osteria & Bar, Stamford
Vespa, Westport

You can follow all of the Negroni Week action on Imbibe’s Instagram and Twitter feeds (@imbibe) and by following the #NegroniWeek hashtag. For more information and updates on participating Connecticut restaurants, check out: www.negroniweek.com

Community Plates Events Fairfield County Announces May 7th 2015 Event Date

Community Plates, the technology-fueled, direct-transfer food rescue organization dedicated to ending food insecurity in America, is thrilled to present their signature fundraiser, “Food for All”. The event highlights Community Plates Fairfield County’s goals for the coming year, celebrates its accomplishments, and pays gratitude to the many volunteers and supporters who share in the desire to put an end to food insecurity in our community.

Food for All, in keeping with Community Plates’ forward thinking and innovative methodology, is an event like none other in the area. The high octane evening features Fairfield County’s newest restaurants and artisans, in addition to Food for All’s popular craft cocktail bars spearheaded by creative mixologists. An added highlight this year is the Dessert Café, which will feature sweet treats and libations. Attendees will be treated to a special surprise upon their arrival by one of Community Plates’ legacy restaurants, setting the tone for a delicious and celebratory evening. Tickets can be purchased: http://communityplates.org/ffa15ffld/

Another fundraising element to be featured at Food for All is a photography exhibit where attendees have the opportunity to purchase works from some of the food industry’s most provocative food photographers. An eclectic array of photography which infuses various food elements and takes them into a more artistic direction will be on display for all to enjoy and purchase with 100% of the profits going to Community Plates.

“Community Plates has already picked up and delivered well over 5 million meals at a value of almost $9 million to food insecure people in Fairfield County. This means over 8 million pounds of food has been kept out of landfill and gone to where it’s needed most. Every bit of this food rescued has been completed by volunteers from all over our area, caught up in this food rescue revolution, powered by our GoRescue technology and our innovative hunger relief model. We’re focused on meeting the need of 110,000 people right here who struggle to know where their next meal is coming from, “ says Kevin Mullins, executive director and co-founder of Community Plates, “The Food for All 2015 fundraiser helps sustain and propel us toward our mission of bringing hunger to an end here in Fairfield County. Our current impact is twenty meals rescued and delivered for every one dollar donated! This type of impact would have been unheard of before and offers real hope for ending this senseless problem. Food for All is a lot of fun. The food and the energy in the room is amazing - and we do a lot of good in the process.”

Attendees will have the opportunity to learn more about Community Plates and their GoRescue application, the organization’s award-winning web and smartphone enabled interactive food rescue scheduling tool. GoRescue connects food-service organizations that gather and donate food that would otherwise be wasted; to food runners, who give of their time to pick-up and deliver food donations; to the receiving agencies that ensure donated food gets to those in need throughout the community. 

Event Details:

Thursday, May 7, 2015  6-9 PM

The Loading Dock375 Fairfield Avenue, Stamford, CT 06902

Tickets: $75 ($60 each for groups of 6 or more) 

On the Web: http://communityplates.org/ffa15ffld/

Or direct: https://end-hunger-here.chirrpy.com/

Featured Restaurants (as of 4/1/15):

• Abigail Kirsch
• Aji 10 Latin Cuisine & Pisco Bar
• Amore Cucina & Bar
• Cafe Madrid & Tapas Bar
• Dante's Restaurant & Bar
• Fortina
• Golden View Firenze
• Greenwich Cheese Co.
• Jax & Co.
• K is for Cookies
• LeRouge Chocolates
• NEAT
• Palmwich
• Paloma
• SOOSH
• Strada 18
• Table 104 Osteria & Bar
• Vespa

Craft Cocktail Creations:

• bartaco
• The Fez
• The Spread
• Walrus & Carpenter

About Community Plates

Founded in January 2011, Community Plates is committed to ending American food-insecurity through direct-transfer food rescue. Established as a 501(c)3 non-profit food-rescue platform, Community Plates is focused on transferring healthy, usable foods to where it can help feed those in need. This volunteer-driven, technology fueled process coordinates with restaurants, grocers, bakeries, caterers and other food-service organizations who have foods destined to be thrown away, and delivers the food to soup-kitchens, food-pantries and other hunger relief organizations who serve food-insecure individuals and families. Since launching in Fairfield County, Community Plates food runners have rescued over 5.3 million meals, saving over 8 million pounds of food from going into landfill. Community Plates currently operates in Columbus, OH; Albuquerque, NM; New Haven, CT; New Orleans, LA; and Fairfield County, CT with plans to open six to eight additional sites in 2015.

Bruno DiFabio to Open Amore Cucina & Bar in Stamford CT

World Pizza Champion Bruno DiFabio Prepares To Open

In The Very Place He Made His First Pizza Over 30 Years Ago!

Six-time World Pizza Champion / Restaurateur / Food Network Judge Bruno DiFabio is coming home- home to Amore Restaurant. As a teen, Bruno made his first pizza dough in this little Italian restaurant in the Springdale neighborhood of Stamford CT. Numerous awards, 11 restaurants and several Food Network gigs later, Bruno is preparing to re-open Amore Restaurant as Amore Cucina & Bar.

“My dad and prior Amore owner Al Carozza were best friends and both are from Abruzzo Italy, “says Bruno, “When I opened my first restaurant in 1993 I asked Al’s permission to name it after his Amore Restaurant.  He granted me the permission and Amore Pizza remains a Westchester County favorite to this day. Now, re-opening the original Amore Restaurant as my own is surreal. ”

For Bruno’s newest venture the responsibility that comes with continuing the tradition of the second oldest restaurant in Stamford (Pellicci’s Ristornate is the oldest) is a welcome challenge for this fearless and seasoned restaurateur. While a fresher and more hip incarnation is at play, Amore Cucina & Bar will pay homage to its predecessors by offering classic Italian fare including; Lasagna layered with slow cooked ragu Bolognese, ricotta, parmigiano and mozzarella cheese; Wood-fired Meatballs in a simple tomato marinara; and Chicken Scarpariello prepared with brick oven chicken, tangy white wine and garlic reduction, roasted potatoes and fennel sausage.

Contemporary and more vibrant interpretations of some of Bruno’s favorite dishes include;  Prosciutto Wrapped Jumbo Prawns with pesto broth; Fried Spaghetti Cake with Bolognese ragu, peas, mozzarella, tomato marinara and garlic cream; Fried Mozzarella and Prosciutto “Sandwich” with anchovy sauce; Long Bone Veal Chop with prosciutto, fontina, wild mushroom marsala wine reduction and arugula smashed potato cake; and Wood-fired Bronzino prepared with tomatoes, olives, avocado, lemon, EVOO and toasted faro.

Amore Cucina & Bar will feature Bruno’s popular Pizza Romana, a square pie that uses the “Poolish” dough method of a 72 hour fermentation process and is cooked in a gas-fired brick floor oven. Varieties include; West Side - spicy salami, green olives, tomato, mozzarella and passata (Winner Best Traditional, Las Vegas Pizza Expo);  Grandma- marinated tomato, extra virgin olive oil, grated pecorino romano, parsley, sicilian oregano and seasoned bread crumbs: and the Pitt Master - pulled pork, red onion, mozzarella, bbq sauce and agave nectar (Grand Champion, Hudson Valley Food Challenge).

From the wood-fired pizza oven comes Pizza Napoletana, the style of pizza that first won DiFabio The World Pizza Cup in Naples, Italy in 2008.  The dough method is "in giornata", which means it’s made and used in the same day, mixed, cut, balled, and matured during an eight hour fermentation process at room temperature in Neapolitan wooden dough boxes.   The pie is blistered / charred by the 900 degree Cirigliano wood burning oven, which gives it its great flavor, and a sixty second cook time leaves the integrity, chewy texture and essence of the ingredients intact. Signature pies include; The Fabio - zucchini, cherry tomatoes, pork belly, mozzarella, fava bean and mint salsa (Winner World Pizza Championships Italy); Bronx House - natural cased pepperoni, fresh pinched sausage, passata, shaved parmigiano, Sicilian oregano and mozzarella; and the New Haven White - chopped cherry stone clams, bacon, garlic, mozzarella, flat leaf parsley and fresh clam au jus.

Amore Cucina & Bar has been tastefully redesigned, utilizing a rustic palette of exposed brick and distressed wood. A large bar area now accommodates 30 people and features a well thought out wine list with a concentration on Italian varietals, creative cocktails and domestic and imported beer. Dining capacity for up to 60 is set amid a casual trattoria style interior of wood furnishings, subdue lighting and a sociable communal farm table. A large patio during the warmer months welcomes over 40 customers.

About Bruno DiFabio

He’s been called a “Pizza Geek”, “Dough Boy” and “The Fastest Pizza Maker in the World”, but ultimately Bruno DiFabio is a leading pizza authority who continues hone his craft.  Bruno has been coaching chefs from around the world in the art of pizza making for over 10 years, focusing on pizza technique, the scientific principles of dough making, theory, and the history of pizza. Bruno is the owner of The Academy of Pizza Science, a consulting company which focuses on empowering and providing the tools needed for new and burgeoning pizza restaurant owners to thrive in what was a $38 billion dollar industry in 2014 (reported by the National Restaurant Association). The Academy of Pizza Science is dedicated to the advancement of independent pizza makers worldwide. Bruno’s mission within the pizza industry is the same which applies to his growing restaurant empire; to continue to learn and be impassioned by the many nuances which make pizza one of the most popular food choices across the globe.  

“In Pizza, I realize I have thirty years in and thirty more to go, further dedicating myself completely to the study of this great craft.”

Amore Cucina & Bar is planning a soft opening the week of January 26th. 

Give Pizza Chance! 

Amore Cucina & Bar

921 Hope Street

Stamford, CT 06907

203 357 1066

WWW.AMORESTAMFORD.COM 

Day of the Dead Celebration at Bodega Taco Bar Darien and Fairfield

Dia de los Muertos

A Mexican Celebration

Bodega Taco Bar Welcomes Departed Spirits Home

Saturday, November 1, 2014

Bodega Taco Bar Fairfield, 1700 Post Road, Fairfield CT
Bodega Taco Bar Darien, 980 Post Road, Darien CT

Bodega Taco Bar presents Dia de Los Muertos,   "Day of the Dead", one of Mexico’s most important festivals since pre-Hispanic times. While it may sound a bit macabre,   the day is actually met with great joy as families gather to welcome the souls of the departed on their annual visit home.

Likened to the spirited mayhem that ensues on Hallow’s Eve, Bodega’s Dia de Los Muertos party will take place on Saturday, November 1 at both locations. Ghoulishly decorated with Dia de Los Muertos’ traditional skeletal vibe and eerily transformed, Bodega will offer activities and food and drink specials including:

• Kids Face Painting and Tattoos During Lunch
• Food Specials Honoring the Deceased All Week
• Traditional Sugar Skull Decorating 
• Special Cocktails Featuring Roca Patron Tequila  
• Saturday Night Party with Patron Tastings and a Pig Roast In Darien 
• Ford Econoline Bar in Fairfield

Lunch / Dinner / Late Night

Bodega Taco Bar Fairfield, 1700 Post Road, Fairfield CT

Bodega Taco Bar Darien, 980 Post Road, Darien CT

www.bodegatacobar.com 

Washington Prime: Eating + Drinking Well in South Norwalk CT

Social Media Sampling Event

Yay! The cowboy and I took the trek up the I-95 South corridor to visit Washington Prime in South Norwalk CT

I honestly don't know what took us so long - this place is fantastic!

Washington Prime is the ideal location to eat, drink, and enjoy.  So, it's no surprise that their tag line is:

"Eating and Drinking Well"

The food is fantastic, with a focus on great cuts of beef,  fresh seafood, innovative salads and sides, and a collection of small plate and large plate offerings that will absolutely knock your socks off.

And a pretty extensive specialty cocktail menu to boot!

This place is amazing in so many ways! The location is perfect, easily accessible from I-95, with affordable parking in a pay to park lot directly across the street. And inside the restaurant there's plenty of comfortable seating.

In addition there's plenty of outdoor seating with a lounge area that is perfect for chillaxin' with friends.

Here's some of the fabulous food and drink we sampled on our visit.

Cocktails

The beverage menu reflects a modern cocktail culture, with craft beer offerings, and a versatile wine list. Well, of course we started with some fun cocktails from their specialty cocktail menu. Items available include the Pippi Longstocking, the Hot and Dirty Martini, and so much more...

Yup - The Moscow Mule in the Copper Mug is Mine!
So frosty good  - with a great addition of ginger to give a little heat and pump the flavors up a notch

The dining menus features classic New England seafood dishes, including some pretty bold comfort foods, small plates with huge flavor, hearty salads, amazing prime steaks, raw bar, and robust side dishes that have a southern twang to them and thus set the tone for Washington Prime’s adventurous menu. And the menu is almost all gluten free!

Starters 

The Seafood Tower. An array of fresh seafood, clams, and oyster.

Colossal shrimp, local oysters, jumbo lump crab meat, little necks,
Maine lobster served with spicy mustard, cocktail sauce, and classic mignonette.

Pork Belly Bites. Tender and delicious!

Pork Belly Bites with foie gras powder dusting

Small Plates

Lobster Bisque. Chef Jared's preparation is spot on. A rich creamy bisque packed with flavor.

Lobster Bisque with parsley creme fraische

Deviled Eggs. A great play on mom's classic, with a bit of heat and tartness.

smooth and creamy yolk, prime meatball, pickled onions, foie gras powder 

Burrata. A mix of flavor textures accented with a salted pretzel bread.

creamy slaw, sambal aioli, sesame, pretzel bread
(Note: The pretzel bread by Wave Hill Breads is a delightful surprise)

Poutine. An updated fries and gravy.

Fries with oxtail ragu, cheese curds, green onions

Knuckle and Claw. Salty, crunchy, deliciousness.

Chunk lobster claw, blue corn grits, lobster sauce, tobiko

Octopus, a plateful of artful flavor combinations.

Octopus with pickled peppers, duck fat marble potato, pepper emulsion

Wings, a classic with an unusual twist.

Fried chicken wings, kimchi sauce, scallions, soy, chili 

Salads

The Prime Wedge. With bacon. And more bacon. And OH SO GOOD!

Gem iceberg, wedge pickled heirloom tomatoes, bacon, Ewes blue cheese, chili, house ranch dressing

Chop Chop Salad. An explosion of flavor on a plate!

Iceberg & romaine lettuce, bell peppers, onion, carrot, provolone, salami, red wine vinaigrette

Land and Sea

USDA Prime Steaks
All of Washington Prime steaks are USDA Prime Certified. They are sourced by Pat LaFrieda Meats in NYC from Creekstone Farms in Arkansas City, Kansas. They are cooked in a 900 degree specialized infrared broiler and can be charred to preference


8 oz Filet. Peppery, crusty, goodness. Melt in your mouth good.

18 oz Ribeye. With an amazing rub that enhanced every bite.

32 oz Porterhouse (dry aged 28 days). All I can say is that I'm still craving more. I could eat this all day - every day.

Grouper. Don't let the amount of sauce fool you, it was actually a nice light addition.

Grouper, served with carolina gold rice, tomato, asparagus, carrot butter sauce

Scallops. Succulent, sweet, and the grits were delicious!

Scallops with middlins (rice grits), corn relish, nicoise olives, hunters sauce

Dessert

We sampled a trio of desserts, the ice cream chocolate chip sandwich with fruit loop dipping sauce, the Chocolate Bomb, and the Key Lime Pie

L top to -R bottom
Ice Cream Chocolate Chip Cookie Sandwich with Fruit Loop Dipping Sauce
Chocolate Bomb - filled with ice cream and caramel goodness
Key Lime Pie

Throughout the night Chef Jared Falco and Managing Owner Marcos Siguenza were available to welcome us, answer questions on preparation, cooking techniques, and spices and ingredients.

The Executive Team at Washington Prime
(L) Marcos Siguenza - (R) Jared Falco

More on the Executive Team from the MaxPR Press Release:.

Rob Moss (not pictured above) Originally set on a course in the business and finance field out of college, but found himself interjected into the restaurant scene.  Rob’s business savvy and enthusiasm for the restaurant biz got him noticed by the developers of the cb5 Restaurant group and he soon took on the General Manager role of Lolita Cocina & Tequila Bar in Greenwich, CT in 2009. He soon beccame Vice President of Operations for the company, creating many well known establishments including; Red Lulu in SoNo and Salem, MA; more Lolita's in Boston and South  Beach, FL; Chinawhite in Greenwich and Purchase, NY; 30 Boltwood in Amherst, MA; and OAK Longbar & Kitchen at the Fairmont Copley in Boston, MA, awarded Zagat’s  “7th most stunning restaurant design in the U.S.” for 2013. 

Marco Siquenza: Ecuadorian born, but  raised in the restaurant business. A well-known member of the service team at Match for over 7 years, Marco was instrumental in obtaining the many “best of” awards and online accolades for the restaurant. Marco proceeded to join his cousins and help open the popular Mediterranean restaurant and wine bar 55 Degrees in Fairfield, CT and then invested and created Scena in Darien, CT. Marco creates quite a following, always at the helm managing customer relations, staff training and a flawless dining room floor and beverage program. 

Jared Falco: Jared Falco, while growing up on the shores of Northport, Long Island, was shown the ropes of this crazy business by Italian restaurant owner Mike Maroni of Maroni Cuisine. While still in high school, this young chef was already pulling his weight behind a busy kitchen line, working extra shifts at nearby restaurants, learning from such great local chefs as James Tchinnis from Swallow East in Montauk. In 2007 Jared pursued his formal training at the French Culinary Institute in New York and was later accepted to a coveted internship under Daniel Boulud at his 3-star Michelin restaurant Daniel in NYC. Jared was recruited by Chef Craig Attwood from Hampton Point Inn and 1770 House in East Hampton, working summers on the Island and winters back at Daniel. After a stint at Wiley Dufresne’s WD50 in the city and an internship at Noma in the Netherlands (rated #1 in the world 2010-12, and again in 2014), Jared rounded out his mad kitchen skills with front of the house training under the direction of Rob at the cb5 Restaurant Group, working with their local restaurant concepts. 

I can't say enough great things about Washington Prime. My favorites from the tasting menu were the deviled eggs, the scallops, the poutine, the chicken wings, the seafood tower, all the cuts of beef (Filet, Ribeye, Porterhouse), and the amazing salads which are practically a meal in themselves (Prime Iceburg Wedge, and Chop Chop Salad).  Okay. Everything. We loved everything!

And I know the cowboy is vigorously nodding his head in agreement reading over my shoulder as I write.

Take the ride to South Norwalk CT and visit Washington Prime - Eating + Drinking Well soon!

Operating Hours (kitchen hours available HERE)
Mon & Tues: 4pm to 1am
Wed & Thu: 11:30am to 1am
Fri & Sat: 11:30am to 2am
Sun: 11:30am to 1am

Washington Prime, Eating + Drinking Well

141 Washington Street

South Norwalk, CT 06854

TEL: (203) 857-1314

On the Web: www.washingtonprimect.com

Like them on Facebook: https://www.facebook.com/washingtonprimect

*****

Disclaimer: We were invited to this promotional  sampling by members of  Washington Prime's Management and Marketing Team, however, the views and opinions expressed herein are our own.