Gateway Community College students will soon be able to cross the street and sample cuisine from all over the world as well as a variety of hookah flavors at a newly approved food hall and private club.
As she unwrapped another block of butter bigger than her hand, Robin Shaffer declined to divulge how much butter she puts into the ginger spice cookies that have already become a sensation at the new Four Flours Baking Company.
by Paul Bass & Markeshia Ricks | Jan 27, 2016 4:18 pm | Comments (54)
(Updated Thursday 3 p.m.) City officials have begun shopping around a proposal to set new rules for New Haven’s booming food-truck industry — including jacking up annual license fees from $200 to $5,100.
By the time Priscilla Martel took Anne Greene’s “Portraits of People,” a creative nonfiction course taught at Wesleyan University in the 1980s, she was already deep into a love affair with food. Now, after decades of mixing that culinary fondness with an appreciation for the written word, she’s spreading the love in a downtown New Haven classroom.
New York Times food reviewer Sarah Gold knows so much about food that she is sure no one would ever enjoy eating the blackened tofu salad at New Haven’s Da Legna restaurant — even though she didn’t bother trying it before saying so.
When [oink] co-founder Craig Hutchinson entered the restaurant business as a chef in 2009, a reprieve from the financial sector job he had started right after college, he had one goal in mind: get good. Like, really good. Like, good enough to open a restaurant.