Connecticut Magazine’s top new restaurants for 2024
Connecticut has long possessed a wealth of notable restaurants, but in recent years, the state’s dining scene has elevated even further, with exciting new restaurants featuring daring and creative menus opening at a seemingly breakneck pace.To find out just how high the culinary choices have soared, Connecticut Magazine surveyed dining experts around the state, whose bios are below and initials accompany their picks, to find out which recently opened restaurants excite them the most. Here, in alphabetical order, are our Experts’ Picks for the top restaurants that opened since July 2022.(Hungry for more great Connecticut dining? Check out the rest of our experts’ picks for more of the best restaurants in Connecticut in dozens of categories, from most romantic to best value, overall excellence, dozens of cuisines and more.)
29 Markle Ct.
Cuisine: New American
Chef and Norwalk native Damon “Daye” Sawyer first learned to cook out of necessity, spending several years as a vegetarian in his youth, a seed which grew into cooking at Richard Gere’s Bedford Post Inn resort, private-chef stops for the entertainment industry, and his restaurant, named for its location in Bridgeport. The menu is diverse and soughtafter by guests from New York to Massachusetts as well as the locals. Grilled snapper and pickled chili tacos share space with seared king mushroom with toasted farro and candied pear, a duck breast entrée, lamb skewers and the ChowTime burger, with wagyu beef, aged cheddar and onion jam.Jazz artwork, like a simple black-and-white study of
Louis Armstrong, adorns the walls alongside snapshots of life in Bridgeport. The themes come together in the freeform creation of Sawyer’s dishes, and cocktails made by mixologist Razul Branch, made “Always With Love.” It’s a formula which netted 29 Markle Ct. the 2023 Newcomer of the Year Award at the 2023 Connecticut Restaurant Association Awards, the CRAzies. — JG
29 Markle Ct., Bridgeport
Alma Bistro
Cuisine: Latin American
Alma popped onto our radar by word of mouth. The style of cooking the restaurant calls Nuevo Latino incorporates flavors and styles of cooking from throughout Central and South America, as well as the Caribbean, with a few Mediterranean influences mixed in. It seems to have struck a chord with diners from both sides of the nearby New York border, and our experience, starting with corn bunuelos and tuna crudo tostadas, and continuing through gambas chorizo (shrimp and sausage), and an outstanding grilled octopus, did much to explain the concept’s popularity.Chefs chef Ulises Jimenez (Barcelona, Don Rene Taqueria) and Norberto Lucero (Brasitas) lead an inventive kitchen staff, while Fransico Sanchez (Tacomida, Chaplin) has crafted compelling cocktail creations of his own, such as a martini made with Jack Daniels apple whiskey, horchata and a dash of blackberry liqueur. Something from here, something from there, and something good everywhere. — JG
83 Wall St., Norwalk
Andiamo
Cuisine: Italian
On our first visit to Andiamo, the hostess told us, “We are like an old-school sauce joint, serving Northern Italian like what your grandmother would make.” And, oh boy, she was right! The spaghetti and meatballs with marinara, Parmesan and whipped ricotta is comfort food at its best. But ditto on the chicken piccata, shrimp scampi and pappardelle Bolognese. This place takes as much care with the starters and salads as it does with the pastas and entrées. With a nod to hometown Mystic, they even do a fresh Maine lobster pizza with caramelized onions, lobster cream sauce and ricotta salata. An eggplant rollatini appetizer pairs well with the house salad. For those with a big appetite, try the 16-ounce veal shank with saffron risotto and gremolata.Located just off Interstate 95 at Mystic’s busy Golden Triangle, Andiamo is one of a stable of local restaurants operated by Bill Middleton. The exterior is bright red with black trim, and inside it is old-world Italian with dark wood, tin ceiling tiles, chandeliers, a big horseshoe-shaped bar and redleather-covered stools and chairs. Only locals know Andiamo is housed in a former Friendly’s ice cream shop. — AB
247 Greenmanville Ave., Mystic
Aroy Thai Garden
Cuisine: Thai, Vegan
Lapat Watrous, owner of Aroy Thai Garden, takes authenticity to a whole new level with traditional Thai recipes she then tweaked to make vegan. Instead of chicken or beef, Watrous proves that a variety of plant-based proteins can form a menu that is rich in spices and flavor. “I really like to cook and make food for people,” she said when I visited in April. “If you come visit me at my home, you’re going to get the same exact recipes.”The menu offers expected Thai fare like drunken noodles and tom yum, but the variety here is mind-boggling. Five different kinds of rice are available, including blue butterfly flower rice. Yes, curry is on the menu. but there is so much more. Try the khao soi with yellow noodles, yellow curry, coconut milk, red onion, crispy noodle and choice of protein. The food simply tastes fresh. Steamed dumplings are among the dishes made to order, and you won’t find a big pot of soup sitting in the freezer. — AV
203 Main St., Middletown
Athithi
Cuisine: Indian
It’s not often you encounter a local restaurant with a connection to Michelin stars. Those crowning jewels are rare, especially in Connecticut. Executive chef Hemant Mathur, who earned his stars at New York restaurants Devi and Tulsi, designed Athithi’s Indian menu to include some of his signature tandoor-oven dishes of chicken, shrimp and lamb. Chef Chandru Krishnasamy, a veteran of some of the finest hotels in India, keeps up the good work.Samosas, an Indian restaurant standard, have a secret identity code at Athithi: half-moons with beautifully crimped edges filled with well-spiced ground lamb; folded packets rich with cheese; and tall cones holding peastudded vegetable purée. Tender chicken thighs Lasooni cooked with garlic, cilantro and green chili are just a starter, but could be a meal of their own. Kerala moilee (coconut with onion and turmeric) is traditionally served with local fish at home; at Athithi it is deliciously adapted for shrimp.The polished space has a shimmering silver-blue wall on the left, hanging lights shaded with inverted baskets and intricately embroidered pillows scattered on the banquettes — a luxurious transformation from the strip mall exterior. — FW
14 Danbury Road, Suite #9, Wilton
The Benjamin
Cuisine: French-American
When Bernard and Sarah Bouissou put their legendary Bernard’s Restaurant and Sarah’s Wine Bar up for sale, they were particular about who should take over their beloved space. Washington Prime co-owners Rob Moss and Dave Studwell stopped in for dinner on a random night with their friend, B.J. Lawless (of B.J. Ryan’s Restaurant Group), they met the Bouissous, took a tour, and fell in love with it, promising to hold up the restaurant’s French culture and to take care of the property. Now remodeled by Moss, The Benjamin — named after Benjamin Franklin and his time as an am
bassador to France from 1776—78 when he rallied French support for American independence — the restaurant’s modern interior is almost unrecognizable, and that’s meant in the best possible way.The menu? It’s French-ish. Or as its new owners describe it, it’s “uniquely French-American.” What that means is some strictly French dishes, like a filet mignon pommes Lyonnaise with a red wine reduction (aka marchand de vin) and oysters with a tangy mignonette. Where the “ish” comes into play is practically in every dish, such as a bacon cheeseburger, but with melted raclette, and other meat and fish entrées that include some French cooking technique or classic sauce. It’s cliché to say, “Don’t skip dessert,” but that applies here. The Benjamin’s pastry and sourdough program is under the direction of pastry chef Melissa Knauer, whose previous stints include Pawling Bread Co. and Arethusa a mano in Bantam. — AD
20 West Lane, Ridgefield
La Casa Mania
Cuisine: Mexican
Two couples, each running a food truck and with young kids, became fast friends and now are running this family-friendly restaurant together. At the heart of La Casa Mania is its fresh take on street food with dishes like their beef birria tacos using beef that’s been slow roasted for hours. Dishes are perfectly seasoned with a well-balanced flavor profile that’s best described as spicy, sweet, earthy and savory. The guacamole is made fresh and even topped with a radish garnish. The tacos come loaded and are of a generous size, so plan on taking home leftovers.The atmosphere also makes this a fun place to hang out. The decor pays a nod to Loteria, sometimes called Mexican bingo, as Loteria cards are handed out with chips so diners can play a game during or after their meal. Don’t expect fancy table settings, though. In keeping with the casual vibe reminiscent of its food-truck origins, meals are served on simple plates atop red-and-white checkered paper. —AV
50 Rapallo Ave., Middletown
La Casita Del Sabor
Cuisine: Latin American This “little house of flavor” offers a mix of Latin American food that is plated and seasoned beautifully. The restaurant, the third owned by the Olmino family, is managed by Cristian Olmino, one of matriarch Maria’s three sons. The other two locations are in Hartford.What brings customers again and again are the dishes that keep with the family’s focus on incorporating different food traditions, with a melting pot of flavors from Mexico, Honduras, the Caribbean and more. A must are the pupusas, dumplings originating in El Salvador offered in three varieties: cheese, beans and cheese, and pork and
cheese. A dozen mofongo dishes are available, a staple dish in Puerto Rico using plantains as its base ingredient. The plantains are so fresh they seem as if they were just picked. Customer favorites include empanadas, carne asada, bistec encebollado and breakfast dishes like huevos estrellados. Portions are large, and the wait service is friendly and quick. — AV
650 S. Main St., Middletown
The Curry Queen
Cuisine: Indian
When Nalini Srinivasan retired in Old Saybrook and took a look around, she noticed something missing, and decided to remedy the situation. She says she wanted to bring more homestyle Indian cooking to the area, “The kind of food we cook at home. I wanted to introduce people to those flavors.” Mission accomplished. One of those people was iconic chef Jacques Pepin, a local who had high praise for the experience.Srinivasan says her mother and grandmother’s cooking inform the tradition at Curry Queen, where she and chef Navin Mishra use a light hand on spices, but the spices they use are always freshly ground and prepared on-site. Curries and kormas make up much of the menu, alongside Anglo-Indian dishes like railway chicken in this humble space with outstanding cuisine. —JG
93 Elm St., Old Saybrook
Esh
Cuisine: Mediterranean “Esh” means “fire,” which is an appropriate concept for one of the hottest new restaurants in Fairfield County. The restaurant was literally built around a bespoke series of wood-fired ovens and grills created by master brick-oven designer Nobile Attie. The menu is Mediterranean, with strong influences from Israel, Lebanon, Turkey, Greece and Morocco. This means lahmajoun flatbread with mixed lamb, red onion, tahini, pinenuts, sumac, parsley and tomato share a menu with Aegean salad, shrimp and vermicelli, and a charcoal-grilled whole branzino with garlic confit and sage. The
flavors are extravagant, and seemingly endless. The portions are large, most arrive with a type of bread, and we recommend getting many smaller plates. You’ll want to try it all. — JG
1401 Kings Hwy., Fairfield
Fire by Forge
Cuisine: Pan-American When the Frog Hollow neighborhood’s beloved Firebox restaurant closed, a new door opened. Fire by Forge is open from breakfast through dinner, offering down-home American classics to Latin favorites, and a wealth of options between that they call “pan-American cuisine.” FbF is also an enterprise of Forge City Works, which offers job training to people with barriers to employment, such as poverty, incarceration, homelessness or addiction/recovery. A new restaurant can be a new opportunity in more ways than one.In our review, we said “Fire by Forge seems almost to move with the sun, gradually opening front to back,” with the front tavern room serving as the breakfast area (look out for Ruby’s Wake-Up Sandwich), the middle section, with booths and photos of employee success stories, to a larger but somehow more intimate space they call the back “wine room.” We’ve enjoyed everything from cornbread biscuits to pan-roasted branzino on a farro piccolo salad, but even a quick stop by for happy hour helps the mission. It’s true feelgood food. — JG
539 Broad St., Hartford
Gather55
Cuisine: New American Money spent at Gather55 helps support Hands on Hartford, a nonprofit that serves economically challenged Hartford residents. But that’s not the sole reason you should go there or why the restaurant has made waves in the Connecticut food industry since it opened its doors. Instead, Gather55 draws fans for its innovative approach to menu-making. The brainchild of award-winning chef Tyler Anderson, Gather55’s constantly evolving menu features several new dishes each month contributed by a rotating cast of celebrated
Connecticut chefs. These are then brought to life by Gather55’s culinary director, chef Rob Maffucci, who also shares some of his own recipes. One recent edition of the menu featured pasta Bolognese from chef Billy Grant (West Hartford’s Restaurant Bricco), alongside Maffucci’s chicken cacciatore and a flourless chocolate torte from pastry chef Kristin Eddy and many more famous dishes from Connecticut’s culinary royalty. This dinner program supports the restaurant’s daytime work as a pay-what-you-want/ participation restaurant that allows visitors to make a minimum donation or volunteer to work in exchange for service, though those who can’t work or pay are never turned away. — EO
55 Bartholomew Ave., Hartford
Geppetto Osteria e Bisteccheria
Cuisine: Italian
Let’s just start with these opening lines from a recent Google review: “I almost cried the last time I dined in this establishment because the food was so good. I’ve never had a meal so tasty, and I was faced with the realization that no meal I would even eat in the rest of my life would compare.” That may seem over the top, but we started hearing raves like that immediately after the owners of Convivium Osteria, a classic Italian restaurant in Brooklyn, opened Geppetto in the fall of 2022. And the praise has been sustained. A peek at the menu indicates why. You can start with a board of meats or cheeses, or opt for an antipasto with a baroque range of flavors: roasted quail, stuffed with sausages, mortadella and almonds, radicchio and port wine reduction. Fresh pastas include housemade squid ink tagliolini with whole shrimp, calamari, cherry tomatoes and Calabrian chili oil. There’s also steaks and chops, housemade desserts, and a nice wine list. If you need more inspiration to make a reservation, just head to Geppetto’s Instagram page. — DPC
24 E. Main St., Torrington
Gioia
Cuisine: Italian Opening a new Italian restaurant on New Haven’s famed Wooster Street is a tall task, but restaurateurs Avi Szapiro and Tim Cabral are up for it. The two shared a wall between Szapiro’s Roia and Cabral’s Ordinary near the New Haven Green, and were brainstorming ideas to work together when they learned about the closing of the venerable Tony & Lucille’s and knew they had found their opportunity.The space has been comprehensively redesigned to accommodate the new full-length bar with an outstanding cocktail program from Cabral and beverage director Michela Zurstadt, along with a dining area, and a kitchen centered on the modern wood-fired grill from which most of Gioia’s menu emerges. A fresh pasta program produces more traditional delights, like gnocchi cacio e pepe, and squash agnolotti for the winter. Gioia also incorporates an Italian market which can become a private dining room, and their own gelato is available either inside or from a walk-up window on Brown Street. A rooftop bar and snacks area is expected to open this year. — JG
150 Wooster St., New Haven
Greer Southern Table
Cuisine: Southern
After three successful, popular Southern restaurants in Norwalk in Mama’s Boy Southern Table & Refuge, Jax & Co. and Peaches Southern Pub & Juke Joint, restaurateur Greer Fredericks moved to the Big Apple to open a counter-style version of Peaches. But that went down just before the shutdowns in 2020, and she decided to close up shop and thought she’d never get back in the hospitality industry. Having moved back to Connecticut, Fredericks was persuaded by developer Jason Milligan to get back in the game and promised her she could design her namesake restaurant, Greer Southern Table, herself.A culmination of all her previous spots, GST showcases all that low-country cuisine from shrimp and grits to gumbo, Appalachian-caught trout, “redneck edamame” (actually hot boiled peanuts), and plenty of New Orleans representation with char-grilled oysters that are an ode to Drago’s Seafood Restaurant, and yaka mein, a popular Cajun noodle soup with tender brisket and rich bone broth. And don’t worry, Fredericks brought along her famous fried chicken and all its accompaniments (mac & cheese, slaw and cornbread), as well as her addictive beet-brined deviled eggs with pickled okra and a meaty chunk of braised bacon. — AD
7 River St., Norwalk
Hachiroku Handroll Bar & Tapas
Cuisine: Japanese, Sushi The second Hachiroku offering from owner Yuta Kamori is another authentic addition to the New Haven food scene. The original, Shokudo & Sake Bar on Orange Street in the city’s East Rock neighborhood, boasts iza
kaya pub food like wagyu beef curry rice and yuzu pork jowl, introducing locals to a different side of Japanese cuisine. Now, at Handroll Bar & Tapas, we find more familiar dishes done in new and surprising ways. Executive chef Gen Hashimoto stands behind a simple sushi bar with only 14 seats, similar to many found throughout Tokyo. The menu usually includes a few dishes from the Shokudo location, including the incredible jako salad with radishes, anchovies, bonito flakes and poached egg. But the fresh and cured fish is the standout here, and the absence of soy sauce on the counter is no accident; you won’t need it with these perfectly flavored rolls and handrolls. The best part is that you’ll find new delights depending on the “catch of the day” from the local fish markets and from Japan itself — from box-style Dungeness crab rolls to lemony Hokkaido scallop sashimi to buttery Connecticut-style lobster rolls. And noriwrapped handrolls, of course. — EL
966 State St., New Haven
Ignazio’s
Cuisine: Pizza Brooklyn meets Mystic and the result is delicious Neapolitan pizza with toppings like white clam, pineapple, ham and bacon, or Tex-Mex with cheddar, salsa, jalapeños, black olives, onions, cilantro and avocado, on a honey drizzle crust. If you are not a fan of the thin, airy, woodfired crust, order the Sicilian pizza, a thick but light square crust topped with fresh mozzarella, plum tomato sauce, pecorino, basil, oregano and olive oil.This establishment is an offshoot of a touted New York-style pizza place in the Dumbo neighborhood of Brooklyn, N.Y. Here in the Nutmeg State, it is located right on the outskirts of trendy downtown Mystic. In addition to pizza, they serve salads, grinders and small plates or starters like Estelle’s meatballs, stuffed artichokes, chicken wings, garlic bread with cheese, and mushroom caps loaded with breadcrumbs, parsley, garlic, pecorino, olives and olive oil. When the weather cooperates, you can grab a table outside where you can watch the steady stream of locals heading in to pick up orders to go. Among the favorites — the shrimp pizza, with crisp whole shrimp, roasted red peppers, bacon and mozzarella. And be sure to nail the pronunciation — it’s In-YATS-zio’s. — AB
42 Williams Ave., Mystic
Le Mazet
Cuisine: French Launched in September 2023 in partnership with Litchfieldbased Arethusa Farm Dairy, Le Mazet is a unicorn of sorts. It’s as if that hidden-gem restaurant you discovered on a trip to France and long to experience again has been transported to your own dining-out turf. The open kitchen at Le Mazet continuously serves French comfort food that extends from classics like steak tartare, seared tuna and savory tarts to a selection of Le Croque (grilled cheese sandwiches) before moving on to rotisserie chicken, ratatouille, beef Bourguignon, chicken coq a vin, fish dishes in parchment and more. In classic wine bar fashion, there’s also a menu of tinned fish, because Le Mazet is also a wine bar where the bottles are offered at “domaine pricing,” which means you don’t get gouged on the markup like you do at other restaurants. Like we said, it’s a unicorn that should be on the radar for anyone who loves French food served in a chic wine bar/bistro setting. — DPC
975 Farmington Ave., West Hartford
Love It Vegan
Cuisine: Vegan Finding a great vegan restaurant in Connecticut that doesn’t require a long drive used to be difficult, but the vegetarian and vegan culture has caught on to the point that there are hot spots in lots of places, including Love It Vegan in Torrington, which demands discovery. There’s so much going on here that’s wonderful, and it begins with vegan cuisine that riffs on New England comfort food in creative and delicious ways. The “clam chowder,” for example, is made
with oyster mushroom “clams,” potatoes, onions, rice-paper bacon bits, oat milk, coconut milk and chives. The “tuna melt” is chickpea “tuna” salad and cheddar cheese on toasted wheat bread. These aren’t novelties but rather breakfast and lunch fare made from plants, allowing you to eat healthier without sacrificing flavor. All of it is part of a mission “to create a kinder way to eat, work, and live,” by sourcing ingredients locally and supporting local businesses. Look for the special game nights, like a recent Dungeons and Dragons one, and special events like the Queer Community Craft Fair. — DPC
73 Main St., Torrington
Mi Bella Restaurante
Cuisine:
Branford has extended a warm welcome to Mi Bella Restaurante, which took over the quarters opposite the Green occupied for a couple of decades by beloved French bistro Le Petit Café. Roy and Winnie Ip are a tough act to follow, but Angela and Fernando Chiliquinga, who handle the front and back of the house, respectively, are clearly up to the challenge. The genial couple connected in 2006 while working at Ludal’s in North Haven, Angela becoming a teacher and Fernando helming the kitchen of sibling restaurant Dalton’s in North Branford from 2008 right up until Mi Bella’s soft opening last May.Angela’s interior redesign (implemented by ubertalented Fernando) retained a few elements like the classic pressed tin ceiling, mirrors and chandeliers, but gained 12 seats while adopting a modern bistro look anchored by a long, black, leather banquette. Fernando’s menu is “Italian-Mediterranean,” but his dishes are characterized by an exuberance that recalls the heady days of Roomba in early-2000s New Haven. Specials. like salmon stuffed with crabmeat, spinach and Manchego and topped with crabmeat-and-vegetable couscous, burst with color, flavor and three-dimensionality. Dinner salads are complimentary, as are addictive garlic knots served with a bright, garlicky chimichurri. Desserts, such as salted caramel crème brûlée, are not to be missed. — FC
225 Montowese St., Branford
Italian-Mediterranean
Mykonos Kouzina
Cuisine: Greek
At some restaurants, the vibe
hits as soon as you walk in. At Mykonos Kouzina in Norwalk it can only be the magic islands of Greece. Even if you couldn’t tell from the name, the vibrant color scheme is unmistakable. Blue tables and chairs, blue cushions with white piping, zig-zag accent tiles that mimic the waves of the Aegean, and blue-striped awnings all conjure up images of white stucco houses along an azure sea.You can’t miss with mezedes (the tapas of Greece) like tender meatballs keftedakia bathed in a light tomato sauce and dotted with goat cheese or tender rice-filled packets of stuffed grape leaves in a puddle of brisk lemon sauce. Pass around a bowl of avgolemono soup to sample the lemony classic thickened with egg yolks. Whole branzino lavraki (more than enough for two) is baked with the Aegean trinity of lemon, olive oil and oregano. Tzatziki, spanakopitakia, pastichio and gemista me kima round out the bright menu, an effective antidote for the season’s cold temps. — FW
141 Main St., Norwalk
Ore Hill
Cuisine: New American True gourmets should rejoice about the advent of Ore Hill, which was a long time in coming, with news about its arrival so fractional and fitful along the way, that uncertainty may still linger about its status. Let’s put that to rest. A farm-to-table, tasting menu-focused restaurant offering prix fixe and chef ’s tasting menus that change often, Ore Hill is guided by Tyler Anderson of Millwright’s fame, a perennial James Beard Best Chef Northeast nominee whose star turns include Top Chef, Chopped and Beat Bobby Flay. He’s a culinary magician known for creativity and flavors that The New York Times calls “ethereal.” Ore Hill, which also offers tea service on the second Sunday of every month with a custom menu, is the sister restaurant of Swyft tavern next door, known for its wood-fired pizzas, making Kent a mini culinary paradise. There’s one downside that deserves a warning: Securing a table seems to be a challenge, so plan well ahead and maybe give the restaurant a call instead of spending a lot of time clicking on Resy. — DPC
3 Maple St., Kent
Il Pastaficio
Cuisine: Italian Armed with an authentic-first philosophy, owner Frederico Perandin imports all his ingredients from his native Italy and hires chefs who have Michelin star restaurant experience. Il Pastaficio opened on the Post Road in Westport in the fall of 2022 as an Italian market with to-go creations and imported goods, expanding on an original location in Greenwich’s Cos Cob neighborhood. About a year later, the Westport location closed for two weeks and reopened with a redesigned dine-in setup and diverse menu. The result is housemade artisanal pasta and elevated casual Italian food. The linguine al limone with caviar comes with a price tag but is exceptional. Also excellent are the deconstructed eggplant parm bites and fried gnocchi. Perandin also owns his own gelato line, Figo, which is sold in New York City and at his Connecticut restaurants. — JGR
135 Post Road E., Westport
SoNo Wood Fired
Cuisine: Pizza
Former Stanziato’s general manager Besar Kaba had his passion for fermenting dough and firing pies reignited while working at the popular Danbury pizzeria. At the start of 2023, he opened a spot of his own in SoNo. Kaba’s menu at SoNo Wood Fired is a blend of soul-satisfying Italian classics — many an homage to his childhood when he worked at his dad’s pizzerias and at Italian restaurants owned by relatives — but wood-fired, Neapolitan-style pizza is the star. Each is topped with the best ingredients available, and comes out light with some chew, as it should be, and with that signature leopard-spotted char.Pizza aside, there’s plenty more in terms of handmade pastas, meaty wings that get flashed in the wood oven, meatballs in a deeply flavorful red sauce with house focaccia to soak it up, and Italian seafood classics like shrimp fra diavolo and a hearty bowl of zuppa di pesce. If you choose to sit away from the oven’s heat and opt for a barstool, you’ll warm up quickly there, too, amongst a lofty selection of bourbon, local drafts, craft cocktails and a handful of different spiked espresso drinks. — AD
59 N. Main St., Norwalk
Taco Guy
Cuisine: Mexican
What started as a food truck for owner Adrian Hurtado back in 2020 actually goes back a lot further, first to his upbringing in Mexico, then in Bridgeport at his father’s successful spot, Super Taqueria Las Salsas. Hurtado, however, shied away from food service and instead took to bartending. He worked his way up the ladder, eventually landing at Mecha Noodle Bar and the prominent East Village speakeasy, Please Don’t Tell.He’d eventually go back to his taquero roots when his dad offered him a food truck. He ran with it, creating vibrant tacos on homemade blue-corn tortillas and his own hot sauces. The truck’s success led him to buy the vacant space on Wall Street (formerly Wall Street Tavern and Bar Sugo) to be an extension of the truck, serving not just tacos, but fresh ceviches, smoky, deeply flavored aguachiles, and large-format DIY tacos that come with piping hot tortillas, pickled veggies, spicy sauces and, typically, whole-roasted fish or carnitas as the protein.As for Hurtado? He’s usually up front greeting guests and behind the stick mixing some of Fairfield County’s best cocktails using fresh juices, housemade syrups, and a large selection of Mexican spirits. — AD
102 Wall St., Norwalk
Trigo Wood Fired Pizza
Cuisine: Pizza
Every new restaurant in downtown Willimantic brings it closer to the culinary renaissance locals and visitors alike hope for. Trigo Wood Fired Pizza is the latest to join the revival. Owner and chef Patrick Griffin has enlisted the help of his brother Phil, who owns Apis Verdi Farm in nearby Lebanon and provides the restaurant with fresh produce. Seacoast Mushrooms, Liuzzi Cheese, Kindred Crossings and Mountain Dairy contribute to this locally sourced, farm-to-table bistro disguised as a pizza parlor. The “harvest to hearth” pizza made in an open kitchen is a cross between Neapolitan and New York style, with thin, crispy crust and sweet, intense scamorza cheese. Red pie choices should include the incredible housemade sausage, while the “Nightshade” white pie uses these alkaloid-rich vegetables rather than tomato sauce to achieve an incredible effect. More daring eaters might want to try their honey and spice lemon pizza, a fascinating creation from this pizza newcomer. Adventurous cocktails like Spaghett, Paper Plane and Nothing Gold Can Stay make Trigo a player in the local speakeasy revolution, as well. — EL
744 Main St., Willimantic
Tümü
Cuisine: Mexican Nestled in a storefront on Fairfield’s Post Road, Tümü is part to-go restaurant and part home-decor boutique. With only a few seats for in-restaurant dining, visitors should plan on taking out but also plan on getting plenty of extra. Karla Krassin, a native of Oaxaca, Mexico, has created a menu of traditional Mexican classics that are worthy of the considerable buzz they’ve generated. The offerings include made-to-order items and readyto-heat meals that visitors can purchase for later. During a recent visit, both sides of the menu provided some of the best Mexican food I’ve had in the state. A made-to-order vegetarian taco featured an assortment of sautéed vegetables in a warm corn tortilla that oozed with deliciousness, while a chorizo burrito was equally well executed. The take-home-and-eat-later meals included guacamole and tamales, and both were excellent. Tümü is a place I’ll visit regularly going forward, and where I look forward to trying every menu item. — EO