Last Night's Chocolate Soufflé From The Cannondale Schoolhouse. Delicious!
Tiny New York Kitchen was graciously invited to spend the afternoon at Momofuku Ssäm Bar. I was treated to Pulled Duck Buns with tzatziki, harissa and pickled ramps along with a delicious Broccoli Salad with smoked bluefish vinaigrette and crispy duck skin. I passed on the Lucky Peach sake however. After lunch I headed across the street for cookies at Momofuku Milk Bar. Yum!!! That David Chang really has it going on!
Momofuku Ssäm Bar
207 2nd Avenue
Momofuku Milk Bar
251 East 13th Street
I just returned late last night from a Saturday in Providence, Rhode Island. I was lucky to eat a fabulous dinner at my very favorite Providence restaurant, Farmstead. Farmstead hosts a homegrown yet refined style of cuisine by James Beard Award nominated chef/owner Matt Jennings in a wine bar atmosphere, serving cheese plates, house charcuterie and a full bistro-style menu. One of Travel & Leisure’s “Favorite Restaurants for Unusual Couplings.” Reservations are suggested for parties of 6 or more. Farmstead is located at 188 Wayland Ave, Providence, RI; 401-274-7177; www.farmsteadinc.com.
I love this place. I repeat I love this place. I discovered Fresco Trattoria about a month ago and I am really glad that I did. Making my Friday night trek from the city, my husband and I had gone to a French restaurant, in Wilton, earlier in the evening only to be rudely turned away. I had remembered that someone told me about a new restaurant in Georgetown that was really good and worth checking out. We were tired and it was late, but we decided to give it a go. What a surprise to find such a local treasure. Fresco Trattoria is an unpretentious Fairfield County treasure.
When we walked in we were promptly greeted and seated. Our server came over immediately and was extremely attentive. We reviewed the menu and were pleasantly surprised to see a wide array of authentic Italian food along with some nice creative salads. We were very hungry and I had heard that the restaurant had installed a wood –fired pizza oven. Always enjoying leftover pizza for the next day we ordered a pizza, salads and great pasta entrees. Everything was so delicious that we ate everything including the entire pizza.
During our meal the chef, Michael Pellizzari came to our table to inquire how our meal was. We certainly couldn’t complain and enthusiastically nodded our heads with mouths full. Next one of the owners, Frank Lombardi, came over to see how we were doing and chatted for a bit. Talk about a complete 180º from the previous Wilton restaurant that didn’t seem to want our business.
I am so happy that we found Fresco Trattoria. What a great local place to go to. Everything is homemade including the sauces. You can taste it too. The prices are very reasonable; the portions are generous and best of all you can tell that the owners and chef love what they do. They have a full bar with a decent wine list as well. I live in New York City during the week and am spoiled by all of the great high end restaurants. I typically don’t rave about many restaurants, but Fresco Trattoria is truly a special place.
Fresco Trattoria is open, Monday through Thursday, 11am to 10pm, Friday and Saturday 11am to 11pm, and Sunday 5 to 10pm. The address is 22 Main Street, Redding, Connecticut 06896. Their telephone number is 203-544-9447. You can visit Fresco Trattoria on the web at http://www.frescotrattoriaredding.com/ or
A couple of weeks ago I was driving back from Pennsylvania and couldn’t decide where to go for dinner. I had a real hankering for a burger and immediately remembered how much I love the gourmet burgers at The Whelk. I called the restaurant and of course they were totally booked, but the hostess said that I could eat at the bar. It was about 6:45pm on a Friday night and the place was packed when I pulled up. I decided to park anyway and try my luck. After checking in I was immediately seated at the bar and given a menu. Of course I knew that I had to have that delicious burger, but saw the muscles on the appetizer column. I ordered the muscles to start and the burger for my main course. The muscles were absolutely delicious and the broth was to die for. The server asked me if I was done, and I was, but I just couldn’t let her take that delicious broth away. I told her I wanted to hang on to the broth. My burger came right up and I dug immediately dup in. Patrons at the bar were super friendly as well as the staff. I was having such a good time talking with Massimo and everyone around me. Suddenly I decided to dip my fries into the leftover muscle broth. It was so unbelievably delicious that I ended up dumping all of my fries into the broth and fishing them out by the handfuls. Eating the burger and fries soaked in muscle broth. My God I needed a shower! Patrons and the staff were still chatting away with me and I have to admit I was having the best time. Chef Bill Taibe came out of the kitchen to say hello and admitted that his muscle broth has become the condiment of choice for the fries. I have decided that The Whelk has become the Cheers of Fairfield County. Even if they don’t know your name they will welcome you with open arms anyway.
575 Riverside Avenue
Westport, CT 06880
LeFarm, Westport, CT
The Whelk, Westport, CT
Chef de Cuisine