David Sepulveda Photo
Chef at Barcelona Wine Bar and Restaurant explains the concept of Tapas.
It is no secret that downtown New Haven enjoys a robust and active nightlife, drawing thousands to its bars, restaurants and cultural establishments daily. Less known is the growing number of restaurant-tour businesses that have also been drawn to the city, each designed to introduce residents and visitors to New Haven’s culinary delights.
Dishcrawl Ambassador Danielle Kravet.
The latest food and drink tour company,” Dishcrawl,” held its inaugural food tour last Wednesday night guided by tour ambassador Danielle Kravet of New Haven.
Dishcrawl, which is headquartered in San Jose, California, has established itself in over 150 food-centric cities across the United States and Canada, according to Kravet. While food and drink are at the heart of the business, tour ambassadors also underscore the social aspects of food touring — getting to meet and interact with interesting people around a common interest.
Former WTNH TV meteorologist Matt Scott.
Wednesday’s food tour, which included 23 participants, met at Barcelona Wine and Bar Restaurant on Temple Street. The restaurant, with its austere façade devoid of any significant signage, was bustling inside. At a long table set up for the tour group, Kravet greeted Dishcrawlers directing them to fill out customary name tags and encouraged folks to check out the bar’s interesting offerings.
As at all stops on the tour that evening, the head chef (in this case Frank Proto) came out to welcome the tour and explain the various foods that would be sampled. Barcelona, known for its tapas, smaller servings — usually a variety of specialties — served up a tantalizing dish of ham and chicken croquetas, sheep’s cheese crostini with pimenton and pistacios and grilled chorizo with green chimichurri.
Tour guests settle in at Cask Republic.
Even after guests completed their tapas and began reaching for their coats, the next tour stop remained undisclosed, a mystery. Kravet explained that the secret itinerary helps foster a sense of adventure and surprise. Braced for the cool April evening, the tour headed around the corner to Crown Street’s Cask Republic, home to hundreds of beer varieties, bottled and on tap. Tour guest “Mike the Bachelor” of Branford, who was familiar with the pub, said that while it is known for its expansive beer list, “it is actually a very good restaurant.” Restaurant manager Norm MacDonald said that Dishcrawl was the first food tour to visit the restaurant. With a dedicated space for such events, he said acommodating the tour was easy and was already looking forward to the next tour. Served-up was no ordinary fare. Guests here were treated to a creamy parmesan polenta, honey glazed carrots and a helping of barbeque-braised pulled pork.
Dawn Johnson, right, enjoys visiting with Danielle.
Dishcrawl participant Dawn Johnson, who relocated to New Haven from Maryland less than a year ago, said that she was surprised by the number of nice restaurant choices available in New Haven. Johnson, who said she is a bit of a seafood snob — read “connoisseur” — was somewhat disappointed when she learned that the Crown Street’s Naked Oyster, originally scheduled for the tour, had to be scrubbed due to a mechanical problem in a nearby building. Kravet mollified the group by explaining that the tour would have extra time to eat and relax at the next stop, College Street’s Briq Restaurant, as a result of the unforeseen schedule change.
Chef Mike Hazen of Briq introduces dishes.
An engaging Chef Mike Hazen, had plenty to say about Briq and the city at large: “We serve globally-inspired modern American; Briq is a restaurant that celebrates the diversity of New Haven — every cuisine is represented.” Mountains of skinny fries dotted the tables upon the tour’s arrival. Served family style, platters of foods with a range of flavors seemed to support the chef’s claim. A Szechuan tofu of chilis, green onions and garlic, Korean fried chicken wings, lobster mashed potatoes and char-steamed clams disappeared quickly. The offerings were topped off with a tidy slice of dessert: an “Adult Birthday Cake” of devil’s food and mocha mousse.
Hazen said that the addition of the Dishcrawl tour proves that New Haven is growing as a city and that it’s time New Haven got its own Dishcrawl.
Dishcrawlers make their way up Crown Street. Next tour: No coats required.
For the next tour and to learn more about Dishcrawl, visit the website. Or contact Dishcrawl ambassador Danielle Kravet directly.
I want to help people. I have to comment that most of these stories about restaurants feature lots of meat, cheese, and alcohol and glorifies these things. If you're eating like this once in a while, ok, no harm, no foul; we all do it. But, if you're consuming these things on the regular you should at least be informed that you're taxing the environment (it cost more energy to produce animal protein vs. vegetable), and you're diet is a heavy burden for the rest of us, not to mention to your body. Again, don't shoot the messenger. Just trying to help.