Dining

Greetings From Nashville!

by , and | May 11, 2022 4:27 pm | Comments (20)

Independent reporters Laura Glesby, Maya McFadden, and Nora Grace-Flood on scene at New Haven's newest direct-connection destination.

It took less than ten minutes through TSA, two hours on a plane, and a timeless rock track sung by a musician moonlighting as a Lyft driver to transport a trio of New Haveners to Nashville. 

In the same amount of time, three hyperlocal reporters and homebodies were transformed into tourists, traversing beyond transportation-themed press conferences into new territory bordered by bluegrass, barbecue and surprisingly substantial bike lanes for a car-centric state. 

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Hamden Looks To Lift Spirits By Allowing Booze Sales At Town Events

by | Apr 7, 2022 2:55 pm | Comments (5)

Next year, these a capella ladies will likely be able to buy alcoholic drinks at Hamden Fest ...

... but other town events, like this dance for disabled children, will probably still not include liquor.

It’s June 11, 2022. You’re getting ready for a day of purchasing homemade postcards, sampling the products of local potrepreneurs, and either encountering or evading politicians campaigning at Town Center Park during the annual Hamden Fest. 

How much would buying an ice cold Corona on-scene contribute to the experience?

This year’s attendees of Hamden Fest may get to find out for themselves, thanks to a proposed amendment put forward by Hamden’s mayor to allow for the sale and distribution of alcohol at town celebrations on a case-by-case review basis.

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$11.65 Burrito & Smoothie Bring Summer Closer

by | Mar 29, 2022 1:03 pm | Comments (1)

Arturo Morales adds the meat fresh off the stove to make the Buffalo chicken burrito, a special on Tomatillo's menu.

I bit into a Buffalo chicken burrito, cooled it off with a sip of mango-coolada smoothie — and my taste buds were reminded, amid a cold late-March afternoon, about what to expect from the summer flavors up ahead.

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Influencer Puts Elm City Under The Influence

by | Feb 16, 2022 8:36 am | Comments (5)

Sup New Haven's Rinaldi at Salsa Fresca.

A cocktail from Sherkaan that involves masala spices. A stacked burger from Prime 16. A grain bowl at B Natural, brimming with vegetables. A flight of beers at Bar … All of these and more have appeared recently on Sup New Haven, an Instagram hub and now standalone website that, in its own words, is a lifestyle blog that focuses on New Haven restaurants, retail, events, local history, and everything else 2 – 0‑3.”

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"Viva" Reborn as "Vivaz"

by | Feb 4, 2022 10:14 am | Comments (4)

Owner Bernadino Lanche with family members who work at the restaurant: Joseph Lanche, Hugo Rivas-Lanche, and Teodora Lanche.

Coral Ortiz Photo

Chile relleno at Vivaz.

When Bernadino Lanche was a young boy in Hidalgo, Mexico, he began dreaming of opening his own restaurant. Years later, he has fulfilled his dream — and brought authentic Mexican food back to a popular spot on Park Street.

His new restaurant, Vivaz Cantina, has opened at 161 Park St., location of former longtime popular hangout Viva Zapata.

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Atticus Market's Beer Pitch Sparks Debate

by | Dec 15, 2021 3:06 pm | Comments (14)

Lisa Reisman Photo

Operations manager Brandi Hansen and manager Sam McGee awaiting order at Atticus Market.

Atticus Market, the new East Rock outpost downtown bookseller and café Atticus that which opened in the spring, has books. It has the groceries. It has pizza.

Now they want to add beer to the list. Neighbors turned up to show they love the store — but area package store owners had reservations about new competition.

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Today’s Special: Jazzy’s Jerk Chicken

by | Dec 3, 2021 12:07 pm | Comments (1)

Lisa Reisman Photos

Executive chef Stephen Ross putting the finishing touches on his Jamaican jerk chicken at Jazzy’s Cabaret, a new Ninth Square nightspot which has its official kickoff this weekend.

To attain jerk status, the chicken sizzling on the grill at Jazzy’s Cabaret had spent the last 48 hours marinating in a blend of scallions, onions, and scotch bonnet peppers, with a rub of cinnamon, nutmeg, and allspice working their way into the meat.

That’s for maximum flavor,” said executive chef Stephen Ross, as he turned the chicken over with a pair of tongs, a smoky aroma wafting through the brightly lit kitchen.

And that flavor is why we make 40 of these on a given night.”

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