by Allan Appel | Nov 26, 2014 11:53 am
Who says publishing isn’t a sweet industry any more?
It is when you’re bringing out a cookbook and you get to eat red velvet cake, chocolate balls, mud pie, popcorn, and cookies galore, based on your own family recipes.
by Lucy Gellman | Nov 25, 2014 3:02 pm | Comments (1)
Jason Sobocinski always has a good story up his sleeve. Sometimes, he’ll wax poetic on the unexpected tameness of Fourme d’Ambert, a French blue so mild it’s almost green. Or he’ll describe new beer he’s been working on, like a granola brown ale that integrates several of the same ingredients Chabaso bakery uses in its artisan spent grain bread.
by Aliyya Swaby | Nov 20, 2014 12:24 pm | Comments (1)
Wearing a shirt that punned “All we knead is love,” Dominick Mirabile flung a disc of dough back and forth between open hands, “opening it up” to 11 inches, the size of a standard personal pizza at Red Tomado.
by Ike Swetlitz | Nov 17, 2014 4:35 pm | Comments (3)
One week after Whole G Bakery arrived in Pitkin Plaza, another coffee shop announced plans to open a block away—with a mission to “end poverty” in the process.
by Aliyya Swaby | Nov 13, 2014 2:03 pm | Comments (1)
Wilson Morales mixed, shook and poured a “Papa Hemingway” daquiri, bringing a bit of Havana to Zafra’s Rum Bar—just the way the famed author would have liked it.
by Aliyya Swaby | Nov 12, 2014 3:15 pm | Comments (4)
Former Iron Chef Mario Batali’s Italian restaurant and pizzeria is finally open for business. As they would say on the popular television show: “Allez cuisine!”
by Markeshia Ricks | Nov 7, 2014 8:41 am | Comments (5)
Next time Bill Clinton comes to New Haven, his handlers might head to Howe Street instead of Orange to pick him up a vegan Indian lunch on the go.
by Paul Bass | Nov 4, 2014 12:00 pm | Comments (6)
Fresh coffee and hangout space have returned to Pitkin Plaza—along with the aroma of fresh-baked German bread.
by Ike Swetlitz | Oct 28, 2014 11:15 am | Comments (4)
Giant scissors in hand, the chicken crossed Church Street—to get to work grilling some other chickens in the cause of serving healthful food that tastes good.
by Allan Appel | Oct 13, 2014 11:33 am