Some of the cheesiest New Haven foodies are still mourning the loss of Caseus, the popular eatery and fromagerie that…
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Food Change
It was Nieda Abbas’s home cooking, more than anything, that got Caterina Passoni through her first year at Yale. …
Pol Vault
Just up the block of State Street that holds New Haven’s only Polish church—St. Stanislaus, Bishop and Martyr—is the city’s only Polish delicatessen. …
Wet Noodles
Even if the notion of ramen already conjures in your mind the real thing—a flavorful bowl of long-simmered broth and fresh ingredients, not a pre-packaged cup of freeze-dried noodles—Kuro Shiro is a pleasant surprise. …
Kelp Is on the Way
Kelp salad, kelp jerky, kelp noodles, kelp sautéed in butter and garlic.
All may be coming soon to a plate near you…
Claim to Fame
The cranberries in a piping hot cranberry orange almond scone from Kathy’s Famous Cookies nearly melt in your mouth. …
Key Ingredients
A night of rain means cafe chairs, still wet and glistening, are stacked outside Scratch Baking on the Milford Green. But inside, the bakery’s butcher block tables are filling as a 9 a.m. lull gives way to a morning rush…
The Spice is Right
Cilantro is the kind of place where you’re compelled to ask what’s in the sauce and the person at the counter knows the exact answer. In this case it was “the green sauce,” one of…
Cup and Up
Don’t let the name fool you: Fussy Coffee offers much more than a typical coffeehouse.
But let’s start with the headliner. …
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