by David Sepulveda | Sep 17, 2014 2:38 pm | Comments (3)
Combine a Love of New Haven, a love of cooking, and two “guerrilla gourmets” with determination— and Downtown Table, a new “pop-up” brunch restaurant in the heart of 9th Square, leaps beyond concept, to reality.
by Lucy Gellman | Sep 15, 2014 12:01 pm | Comments (5)
Step one: Raise a pig. Name it Wilbur, or Charlotte, or Bubba if you’d prefer. Give it a long, good life.
Pick it out of a lineup when the time is right. Make the first cut. Then gut with honor, lifting the glittering organs to the heavens.
by David Sepulveda | Sep 3, 2014 11:39 am | Comments (3)
Attention foodie fans of Ibiza, the acclaimed High Street restaurant that abrupty closed this spring: Chef Manuel Romero is back.
by Paul Bass | Aug 14, 2014 4:39 pm | Comments (1)
En route to transforming a pork belly into a work of art, Eric Meas, a master chef who survived the killing fields of Cambodia and the U.S. prison system, got “the sauce out of the way first.”
by Julia Zorthian | Aug 4, 2014 3:31 pm
For two hours, Friday was Pie Day.
by Paul Bass | Jul 31, 2014 1:07 pm | Comments (4)
Shaquan Chambers and Jasmine Bookert stood on line for an hour for a first taste of a New Haven delicacy—a grilled-cheese sandwich from the Caseus food truck.
by Lucy Gellman | Jul 22, 2014 10:48 am
Amidst an endless din of conversation and the clink of dinnerware that greet Bentara on a Monday night, New Haven native Nicholas Dawidoff reached towards Natalie Elicker with a pen. He nodded as she put forth simple request: Could he sign a book for the Institute Library?
by Staff | Jul 9, 2014 12:31 pm
Soul De Cuba’s signature sauce is available everywhere from Hawaii to the Caribbean and, finally, on Chapel Street.
by Thomas MacMillan | Jul 2, 2014 11:22 am | Comments (2)
Golden? Firm? Sizzling? Check, check, and check.
Gassir Badawi grabbed a serrated knife and carved off hunks of spit-roasted chicken shawarma, pointing out how juicy it was as it fell into a waiting bowl.
by Thomas MacMillan | Jun 18, 2014 4:38 pm | Comments (1)
Leaving the Wine Thief one day with his favorite palette-pleasing trio—crusty baguette, hunk of Roquefort cheese, bottle of sake—Chris Dircks had a thought; What a shame that more people don’t know the pleasure of the fermented rice brew.