It’s tempting to start with the fried clams at Lenny’s—crisp, buttery exterior housing the freshly caught bivalves within; crunchy, salty and slightly sweet, too.
Or with a cold Narragansett beer on a warm day, condensation on the outside of the …
Behind the bar at Christy’s On Orange, a sign hangs before the drinkers perched on stools, pints in hand:
Enter as strangers, leave as friends.
“Did you see my sign?” asks…
Blustery winds, truncated hours of daylight and snow in the forecast make this the perfect season for homebound pleasures: curling up under a blanket with a good book or resurrecting unfinished domestic projects.
But don’t get too comfortable. When it …
In the 1950s, Yolande Lacan’s parents emigrated from France to Canada, ultimately winding up in Whitefield, New Hampshire, running the Playhouse Inn. Her father Noel Lacan was the chef, but her mother Lucienne might have had the better palate.…
“What is that? A marmot?” says Guy Townsend, as we scrutinize a photo of a brown, fuzzy animal resembling a beaver. But it couldn’t be a beaver. That’s too easy. “Or is it a marmoset? Just put marmoset. Write it …
When Mike Fox answered a job posting on Craigslist calling for a chef at a new restaurant in Hamden, he interviewed at a bare-bones space in a plaza on Route 10, sawdust covering every surface.
Still, he had a grand …
The door opens on a dark, wood-paneled room. What seems like a thousand liquor bottles neatly line the shelves behind the bartender. Smiling patrons relax with cigars in leather chairs or chat with one another over tumblers of whiskey at …
“Four types of meatballs, four kinds of sauces and three ways to eat them.” That’s the simple (yet genius) core concept of New Haven Meatball House, the newest eatery opened by restaurateur Bob Potter, who also brought us downtown’s craft …
Pick a number, but not just any number. “I would hate to have someone just pick blindly and not love it,” owner Linda Fitzpatrick says of her customers and their wine choices at Cave à Vin.
“Wine can be intimidating,” …
I’ll admit it: when Kitchen Zinc first opened, I was skeptical. New Haven seemed on the verge of pizza saturation, so it was with much grumbling about a missed opportunity to do something different in this pizza town that I …
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