In Ridgefield: The Bissell House Restaurant & Bar

Written by Fran Sikorski
Thursday, 11 March 2010 12:37

Downtown Ridgefield’s Main Street is postcard-picture-perfect again.

With the completion of a period replacement for the landmark 1890s Bissell building, destroyed by fire four years ago, Roy Reeves of South Salem, N.Y., last year opened a new restaurant, The Bissell House Restaurant and Bar, taking the space previously occupied by Gail’s Station House.

In Stratford: Assaggio Ristorante on the Harbor

Written by Fran Sikorski
Thursday, 18 February 2010 14:29

Friends for 20 years, restaurant owner Waldir Correia, originally from Brazil, and executive chef Miguel D’Onofrio, combined their talents to open Assaggio Ristorante on the Harbor in Stratford last fall.

The space, now expanded, was formerly occupied by Margarita Grille and Red Fin restaurants.

Chef D’Onofrio’s simple approach to Italian cuisine was previously demonstrated at Filament Trattoria in Westport and Luc’s in Wilton. At Assaggio Ristorante, he is assisted by sous chef Misael Zafra with Daniel Witkowski as general manager.

Café Roma in Bridgeport

Written by Fran Sikorski
Friday, 29 January 2010 12:09

Originally from Bari, Italy, Pino Pace, chef/owner of Café Roma, is among restaurateurs helping to accelerate the revitalization of downtown Bridgeport. Chef Pace worked in restaurants in Los Angeles and Greenwich before opening his own restaurant.

Chef de cuisine Scott Eckenrod, also a restaurant consultant, has been in the restaurant business for 28 years. His culinary credits include Paci and Lianna’s, both in Fairfield, The Homestead in Greenwich, and Cava Wine Bar in New Canaan. Together, the two chefs have created a robust regional Italian menu. Sous chef is Wilson Lopez.

The Little Pub in Ridgefield

Written by Fran Sikorski
Thursday, 14 January 2010 12:56

Renovated by Kevin McHugh of Weston, and owned by Doug and Dineen Grabe of Fairfield, Little Pub opened in Ridgefield in late summer, and judging by the crowds, it seems as if it’s been there forever. Timothy Passaro is executive chef, and Robert Mennona is sous chef. General manager is Peter Mennona.

Crowded as it is, everyone seems to be having a good time ordering a variety of beers, and eating American food favorites and a selection of eclectic dishes, including chicken quesadillas, crunchy veggie spring rolls, best seller ahi tuna tacos, Topstone mountain chili, and fish and chips.

The Bar & Grille on 7 in Ridgefield

Written by Fran Sikorski
Thursday, 17 December 2009 12:37

An ideal place to dine and refresh during the rushed holiday season and beyond, is the new family-owned and operated Bar & Grille on 7, formerly The Catch, created by former Ridgefielders Tony and Kristina Wilmot.

Not only are menu prices affordable, the selection of American fare, prepared by chef Eric Stumpf, sous chef Mike Rosa, both CIA graduates, and line cook Luis Lopez, covers all tastes.

Terra Sole Cheese WineBar Ristorante

Written by Fran Sikorski
Thursday, 10 December 2009 14:37

One of Ridgefield’s newest restaurants and already high on the dining popularity dial, Terra Sole WineBar Ristorante features regional Italian dishes prepared by executive chef Erik Erlichson. The menu changes weekly with a fresh seasonal approach, with the chef emphasizing the freshest and best ingredients, including from the fields and greenhouses at Ridgefield’s organic-certified farm The Hickories.

In Wilton: The Schoolhouse at Cannondale

Written by Fran Sikorski
Wednesday, 25 November 2009 11:47

Two years ago, Chef Tim LaBant opened The Schoolhouse at Cannondale in Wilton in a restored 1872 building at a quiet, scenic spot along the Norwalk River. His unique menu features fine dining with a dedication to embracing cuisines from around the world, using locally grown produce.

The Schoolhouse is now listed as one of the top 50 restaurants nationally, a tribute to this talented chef with a passion for food who exchanged a corporate career to become owner of his first restaurant.

The New Station House in West Redding

Written by Fran Sikorski
Thursday, 12 November 2009 17:48

Self-trained Chef Abe Ali, owner of The New Station House, formerly the Station House Café in West Redding, is no stranger to the restaurant. He was the manager there for three years for former owner Patty Finnegan who closed the West Redding business in May.

Before re-opening, Chef Ali made some renovations that included painting the restaurant interior, refinishing the floors, and displaying Norma Rockwell prints and old railroad photos. During an interview, Chef Ali describes the breakfast and lunch menus as “fresh country comfort foods made from scratch and all reasonably priced.”

In Marbledale: White Horse Country Pub

Written by Fran Sikorski
Thursday, 27 August 2009 11:01

A long-time familiar face on the Fairfield County restaurant scene as owner and consultant, John Harris, a designer/builder known nationally and internationally, has created a new restaurant for himself on the site the former Marbledale Pub, which was stripped down to the studs. The result is the White Horse Country Pub featuring favorite English and American menus at affordable prices, served in two dining rooms filled with local art, artifacts, and antiques from the private collection of Mr. Harris and his wife, Lisa, a film producer.

Artifacts were collected by John Harris while he worked in the hotel business traveling the world, primarily in Kenya, Bermuda, and the Middle East before coming to America 25 years ago.

Lime Restaurant in Norwalk

Written by Fran Sikorski
Thursday, 20 August 2009 10:50

Vincent Labazzetta has always had a passion for food and healthy eating, and in 1979, then working as an investment banker, he left his Wall Street job to open a restaurant where he would serve the healthy food he enjoyed.

With a unique and well planned menu and a professionally trained staff, the restaurant has continued to draw crowds to the small and comfortable space in Norwalk. The gourmet organic menu is regularly updated, keeping the favorites among the new items.

Vincent Labazzetta said the small space has been an easy one to handle. It’s like one big party when there’s a capacity crowd, and that is very often