One look at the cute angular cartons heaping with glistening, golden-brown “frites” (Belgian-style fries) or the Grilled Fluffernutter with Bacon sandwiches in the hands of blissful customers, and it’s clear that the motto on the side of the Fryborg food …
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Your Hoppy Place
Dried Woodruff. Heather Tips. Flaked Rye. Gypsum. Iris Moss. Amarillo.
These may sound like things you’d find bubbling in a witch’s cauldron. In fact, they’re just a few examples of the wide range of ingredients, amidst…
Off the Chain
When you step up to the counter at Shake Shack to order an Elm City Coffee Break “concrete,” you’re not just ordering a cup full of creamy vanilla frozen custard with bits of coffee cake, marshmallow sauce and pecan-shortbread cookies, …
Port of Fall
Recently at the Upper State Farm Market (USFM), a newcomer debuted at the Bethany-based Simon’s Greenhouse table, creating quite a stir among market-goers and resulting in a sold-out appearance.
It turns out this warmly welcomed celebrity was no stranger to …
Having a Ball
“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 …
Soup Upped
After years spent roasting, chopping and simmering in rented kitchen spaces and ladling on-the-go from a silver truck, Jessica Hazen, a.k.a. The Soup Girl, knew that opening a storefront was the next step.…
Betting on the Farm
A Hamden woman walks up to a table and gasps as if she’d just seen a ghost. “You have sorrel!” she shrieks, holding her hand to her heart, nearly losing her breath. She had fallen in love at first taste …
Brew Haha’s
On a recent Wednesday, a customer steps up to the counter at Koffee? on Audubon to place her order with a friendly “How ya doin’?” to the barista.
A smiling fluffy white sheep with cute black ears turns a few …
A Square Deal
At 2:30 a.m., when most of the Elm City is fast asleep, a “secret blend” of ingredients begins churning in a pair of 30- and 40-quart stand mixers in the kitchen at Orangeside Luncheonette.
At the helm is owner Tony …
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