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Sharing the Pie

The oven was set to 500 degrees and the kitchen counter was blanketed with flour when my husband and I tuned in to Pizza Making & Methods, the first class in Taste of New Haven’s Pizza in America series. …

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Delicacy, and Delicacies

Tucked into little bird’s nest pastries and featured in authentic Damascan-style ice cream, pistachios are a key ingredient at the new Pistachio Café in Westville. …

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Heaven Can Wait

What happens to a dream deferred? In the case of The Devil’s Diet, which identifies as a dessert bar but goes well beyond that, it returns…

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New Roots

The flavors at Pataka, a new vegetarian Indian restaurant on Howe Street, are as bright as the electric pink and orange decor. …

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Hotheaded

Dave Bonet doesn’t speak like an angry person, but perhaps that’s because he lets his sauce do the talking. …

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Charted Waters

Jonathan Waters sees art in the curve of a boat’s hull and the twist of a scrap of metal. He finds it, too, in…

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Sub Hero

A cartoon pig, blinged out and blazed up, gazes out from below the counter inside the new…

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Patio Sets

Like your best friend’s backyard, the patio at The Cellar on Treadwell is intimate and casual, with a do-it-yourself vibe. Unlike your friend’s place, there’s a professional chef in the kitchen and…

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Beer over Water

Milford’s new Dockside Brewery had planned a March opening, right when the lockdowns began. It opened in May instead, and today, planning is often required just to get a table. …

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Twist of Plate

While arepas aren’t new to New Haven—High Street’s Rubamba and its ¡Ay Arepa! cart have been the vanguard—newcomer SOMOS specializes in the Venezuelan style. …

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