Dining

Jazz Week Swings Toward Finale

by Karen Ponzio | Oct 20, 2017 12:05 pm

Kriss Santala was standing outside on the patio of Harvest Wine Bar and Restaurant on Chapel Street, smiling and hugging people while the wait staff brought the lights and equipment into the bar area.

“We played outside at the first one, but I think we’re inside this time,” she said. “I was so thrilled to be asked to come back, and when I found out it was Jazz Week, I was even more thrilled. This is going to be fun!”

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Grand Prix Draws Hundreds Of Cyclists

by Brian Slattery | Sep 16, 2017 9:14 pm | Comments (12)

Brian Slattery Photo Kyle Crowell, 16 years old, began cycling competitively with CT Cycling Advancement Program three years ago. He was on Chapel Street at 4:30 p.m. Friday to cheer on his father Chris in the masters divison race of the New Haven Grand Prix, before he raced himself in the junior division two hours later.

“When I was a little kid, I always watched my dad’s races, and I always wanted to try it,” he said.

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A New Haven Boy Meets Big-City Pizza

by Staff | Aug 24, 2017 11:59 am | Comments (17)

Contributed Photo Growing up in New Haven, I came to love and appreciate coal fired brick oven pizza at Sally’s, Modern, and Pepe’s as a major foundation of my city’s food identity.  The pizza is historic, critically acclaimed, but most of all, delicious.  It’s always worth the wait and makes our city stand out amongst the rest.

The white clam pizza at Pepe’s has a perfectly charred and erect crust when you take to the slice away from the pizza pie and fold it in mid air.  When folded, this flavorful crust deliciously bundles up the littleneck clams, garlic, oregano, and grated Pecorino Romano cheese when it enters your mouth.  So fresh, so pure, and so New Haven! 

After high school, I brought my enthusiasm for New Haven pizza into many conversations I had with outsiders in college at Clark University in Worcester, Mass.  I felt they needed to hear the truth, so if they ever wanted to have the best pizza, they knew where to go. 

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