by David Sepulveda | Apr 15, 2014 11:30 am
In the same church where hundreds recently mourned another murdered young man, a more hopeful appeal for survival rang out—from a superstar African-American vegan chef.
by Allan Appel | Apr 11, 2014 8:26 am | Comments (2)
Jaclyn Freshman chose the original “tart and sweet” yogurt with strawberries, raspberries, blueberries, pineapple, and dark chocolate crisps.
Sarah Bull chose the “pomegranate original swirl” with similar fruit and added the “mochi” or rice tapioca bits, along chocolate chips.
Christine Wu had the pomegranate yogurt with lots of strawberries with some teddy grahams stuck against the swirl like yummy rocks in the dairy mountain.
by Staff | Apr 4, 2014 1:16 pm | Comments (11)
Shake Shack plans to start serving burgers again Saturday, now that it’s confident no one will risk getting sick by coming in, according to a spokesman.
by Paul Bass | Apr 3, 2014 3:57 pm | Comments (1)
As Buddha kept watch in the ornate dining room, Yoko Ishikawa fished a hard-boiled egg from the bath. A souchong bath.
by Paul Bass | Apr 1, 2014 2:02 pm | Comments (4)
A state Department of Labor crackdown on New Haven food establishments continued with a “stop work” order issued to a Chapel Street restaurant.
by Thomas MacMillan | Mar 27, 2014 12:15 pm | Comments (2)
At a new Ninth Square restaurant, you find three blue ladies up front, strutting in red. At the bar, a frothy orange mademoiselle.
by Gilad Edelman | Mar 12, 2014 11:28 am | Comments (7)
A storefront that has been vacant for seven years may soon house the latest outpost of Mario Batali’s restaurant empire.
by Thomas MacMillan | Mar 5, 2014 4:51 pm | Comments (15)
Three regulars raised their glasses for a final toast to an institution that helped transform downtown New Haven’s upscale food scene—before the scene even existed.
by Staff | Mar 5, 2014 9:42 am
Eight monstrous pastries. Five minutes. Fifth time is the charm.
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by Cora Lewis | Feb 19, 2014 1:02 pm | Comments (1)
The most recent experiment out of Meat & Co.‘s sandwich lab included a rare ingredient in an urban setting: the freshest possible venison sausage.