In my continuous and unending search for great hamburgers in Fairfield County, I returned to SONO to sample Chef Dan Kardos’ latest version at LOCAL Kitchen and Beer Bar. Kardos is no stranger to my “Best of” list with previous version from both Harvest Supper in New Canaan and NOLA (at this same location) earning a spot. The interior of the restaurant has been transformed, with more woods and lights plus the rear room (never my favorite) was converted into a Bourbon Bar. The new décor gives a much hipper and fun feel.

Chef Dan’s latest version is named “THE LOCAL BURGER” and includes all natural, humanely raised beef, sautéed wild mushrooms, bacon, Swiss cheese, fronions and black pepper mayo, encased in a Wave Hill bun…served with French fries and a pickle. I ordered it medium-rare and as I waited I looked through the menu. It includes four entrées, with the remaining items small and shared plates. Likewise it is very diverse in its cuisine’s origin, from Cuban Wraps to Pizzettes, to Pulled Pork Sliders and Thai Popcorn Chicken, the menu is a stroll around the world.

The burger arrived and the first item I noticed was its size, particularly its height. The patty must include at least 8-ounces of meat (sourced from Saugatuck Craft Butchers), covered in melted Swiss cheese. The cheeseburger sat atop the bacon, fronions and an array of sautéed wild mushroom. I cut in half and it was cooked absolutely spot on to medium-rare, the interior glistened with juice. A quick bite confirmed that Saugatuck Craft has great meat and the kitchen took care in forming the patty, allowing the meat to maintain its medium grind. The oozing Swiss cheese delivered creaminess and a great nuttiness. The fronions, wild mushrooms and bacon were intermingled under the patty, with the earthiness of the mushrooms the centerpiece of the flavors. The bacon was mild with just a touch of saltiness and the onions added additional saltiness. The pepper mayo added creaminess and a little spice. The Wave Hill bun continues as my bun of choice.

The fries were excellent, soft on the interior with a good crispy exterior, and seasoned perfectly.

Overall I though Chef Kardos’ newest burger, “The Local Burger” is delicious, with great flavors.

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Little Barn in Westport is celebrating its first anniversary and a few bloggers gathered to captured the sights and tastes

The history of Rosy Tomorrow’s is an inspiration to all. In the early 1900s a young orphan named Rosy was taken in by a local merchants to help with household chores. The head cook of the family took a liking to Rosy and together they started catering numerous local parties. Rosy learned the power of food.

At the Great Danbury Fair in 1915 she opened a booth next to the beer hall and sales of her food specialties were spectacular, and patrons returned year after year. She later organized women to compile baskets of food for returning soldiers as they disembarked at railway stations. Over 65 years later, in 1981, the Fair ended and Rosy’s booth was no more, but Rosy Tomorrow was opened. Thirty five years later, as it approaches the 100^th anniversary of Rosy opening her stand at the Great Danbury Fair, Rosy Tomorrow stands as a tribute to the great woman, who started with nothing and gave everything to her love of food and her country.

Today, the restaurant stands in a red planked building reminiscent of a rail car with a garden room off the back. The interior with its soaring ceilings is filled with an eclectic collection of woods, lights, high top tables, and items from all walks of life. The menu continues this eclectic focus.

The appetizers include a Mucho​ Nacho Platter, Caribbean Fried Coconut Shrimp, Spicy Buffalo Style Calamari and California Mesquite Chicken Quesadilla, Rosy’s signature Fisherman’s Chowder, Chicken Pot Pie Soup, Sesame Crusted Ahi Tuna, Bangkok Beef Salad, Lobster Cobb Salad, Kantang Chicken Salad, Thai Chicken Salad, ​​​​​​​and a South of the Border Cobb Salad.

There are plenty of burger combinations to choose from including a classic Bacon Cheeseburger, Swiss ‘n Portobello, Stuffed Blue Cheese and Bacon Burger, The Famous Garbage Burger (with sautéed mushrooms and onions, smoked bacon, cheese, Bermuda onion, tomato, lettuce and pickle), Maui Wowie Burger (fresh mozzarella, smoked bacon, pineapple, roasted red peppers, ranch dressing, lettuce, tomato and onion), and a Vegetable “Save the Earth” Burger.

Sandwiches are equally varied and range from a French Dip with a choice of sautéed mushrooms, caramelized onions and melted cheese, a Cuban Pork Dip Sandwich, Grilled Pastrami or Chicken, a gluten free Portobello Mushroom Panini to a Spicy Buffalo Chicken Panini.

For the hungrier appetite, Rosy’s Tomorrow offers a Maple Cider Chicken and Squash Kabobs, a Barolo Braised Short Ribs​​​, Atlantic Salmon, Baked Asian Atlantic Cod, Fish & Chips, and the daily Prime Rib of Beef au jus, while it lasts.

After 100 years of as a mainstay in Danbury, Rosy’s Tomorrow is a tribute to that young orphaned who knew the power of food and the love of the community.

When you think back on memorable meals, my recent meal at Le Languedoc qualifies as a perfect event. From the décor, the ambiance, the service and the food, each component was a perfect 10.

Located in downtown Nantucket, this French restaurant has several rooms and our group was seated in the rear room. The server asked for drink orders and described the additions to the menu for the evening. Included on our night was an appetizer of tomatoes and Burrata plus a lamb dish for the entrées. She mentioned the prices of each at the end of the presentation (which was perfect) and then allowed the table to decide from the regular menu or the specials.

For my appetizer I ordered the Tomato and Burrata Special and the Grilled Quail for my entrée.

The tomato and Burrata arrived and is was a generous portion, this was not the beginning of a small plate dining experience. The tomatoes were thickly sliced, sweet and delicious, and the Burrata was as creamy as any I have eaten. Basil leaves, plus a few drops of basil oil and extra virgin olive oil complemented the dish perfectly. The kitchen also added a few other greens, which were delicious but unnecessary.

My entrée arrived and I was pleasantly surprised that two full quail were included. Quail are usually very difficult to cut so I asked for a steak knife and when I made the first incision it was boneless, a fantastic way to serve. The quail was perfectly seasoned with a good amount of salt and pepper and cooked to retain all of its fantastic flavor and maintain its juiciness. The sides that accompanied the dish were a great balance of earthiness plus crunchiness that allowed the delicious quails to shine. We passed on dessert since we planned on ice cream at the Juice Bar down the street.

Overall this was an outstanding meal and our weekend in Nantucket.

I highly recommend Languedoc on any visit.