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 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.
by Allan Appel | Feb 18, 2014 11:13 am | Comments (7)
“We’re going to dethrone the Monarch Kale. Elm City is going to become Broccoli City. We’re going to make broccoli the president of vegetables!”
by Melissa Bailey | Feb 18, 2014 9:10 am | Comments (6)
Shirley Bookert showed up to work on her vacation to make sure uneaten pizza didn’t go to waste—and to address a hunger problem that arises when schools shut down for February break after two snow days.
by Melissa Bailey | Feb 7, 2014 7:00 pm | Comments (3)
In a private meeting at the Capitol Friday, Mayor Toni Harp asked Gov. Dannel P. Malloy to support development at the harbor and the former Coliseum site—and left her idea for a soda tax for another day.
by Allan Appel | Feb 3, 2014 9:10 am | Comments (1)
It’s called a “Chocolate Manhattan”—one you can now get one in New Haven, at our town’s new, and only, dessert bar.
by Cora Lewis & Thomas MacMillan | Jan 15, 2014 5:27 pm | Comments (24)
Alex Saeedy walked past 40 picketers protesting the alleged firing of four immigrant whistleblowers to buy a can of Diet Coke and a Reuben sandwich with lettuce, tomato, onion, and dijon mustard.
by Gilad Edelman | Jan 7, 2014 4:38 pm | Comments (5)
At temperatures topping 1,000 degrees, the bubbling pizza would take only a minute or two to cook. Dan Parillo’s job was to try to find the hot spots of the fire and manage the dough’s exposure—a task he described as a combination of intuition and guesswork.
by Melissa Bailey | Dec 24, 2013 1:37 pm | Comments (2)
Ryan Taylor pulled out a glass decanter from a six-bay pour-over stand custom-made to look like a bicycle chain. He ground up 22 grams of Ethiopian Yirgacheffe. Then the chemistry began.
by Melissa Bailey | Dec 20, 2013 12:33 pm | Comments (7)
Three years after their beloved tavern was booted from its historic home, two former Rudy’s regulars have opened a new bar in the old Elm Street building—and launched an effort to “rebuild” a neighborhood institution.