Harlan Publick in South Norwalk: Innovative Cuisine with a Tropical Twist

Harlan Publick opened last year in the SoNo Ironworks and immediately became a destination for great food, a vast line-up of beers and an outdoor terrace like none other in Fairfield County. The relaxed interior features a large bar, a dining area with both dining tables and high tops and a room for a private event that features several personalized beer taps, and represents the second for Managing Partner Steve Lewandowski, who is also the Managing Partner at Stamford’s Harlan Social, which has won accolades as one of the best restaurants in CT.

Executive Chef Kamal Rose recently joined Harlan Publick, and his road to this position was less than traditional. Raised on St. Vincent and the Grenadines, he developed his passion for cooking from his grandmother. He moved to New York at the age of 15 and subsequently received an internship at TriBeca Grill. In 2009 he won a $20,000 scholarship in a national cooking competition and earned his diploma from the Institute of Culinary Education. He returned to TriBeca Grill under the tutelage of Drew Nieporent and Steve Lewandowski and last year, Lewandowski asked Rose to join him at Harlan Publick where his newly introduced cuisine exemplifies his Caribbean roots tempered by classical training. 

CTbites recently visited Harlan Publick to sample Chef Kamal’s newly introduced cuisine that deftly balances tropical flavors with a touch of heat. The menu allows guests to pre-order a Roast Porchetta for four, share several smaller dishes amongst friends, or order a traditional appetizer and entrée (these words are not on the menu). From Candied Peanuts to a Tomahawk Steak, the selections are wide and varied.

The “Braised Octopus Carpaccio” (pictured above) was like none I have ever eaten.  Traditionally, this preparation includes “cooking” diced fish in a citrusy marinade and served with various accompaniments…Chef Kamal created a carpaccio terrine. He fanned several thin slices on the plate and finished with starfruit escabeche and drizzles of mango Jalapeño vin. The octopus was tender and delicious and the addition of the sweet mango and spiciness from the escabeche were delightful.

The “Black Bean Hummus” is an excellent starter to share at the table. It was topped with a dollop of Pico de Gallo and served with Plantain chips. Chef Kamal’s rendition broke from tradition by using black beans, which added a deeper earthiness to the dip. The sweetness of the plantains were a wonderful offset to the richness of the black beans and a touch of heat from the chilies.

The “Mussels” were served in a broth comprised of lemongrass, ginger, garlic, coconut milk and Thai chilies. The soft and sweet bivalves were perfectly enhanced by the tropical flavors, accented by a mild kick of spice from the Thai chilies. The dish was further complemented by a few slices of Roti, a flatbread that added crunch and an incredible sweetness from its raw brown sugar.

The most creative dish that Chef Kamal prepared was the “Crabcake ‘Scotch Egg’” served atop a swath of Scotch bonnet aioli. The traditional recipe includes a hard-boiled egg wrapped in sausage, coated with bread crumbs and date to the 18th century when farmers brought them to the fields for lunch. Chef Kamal first created his interpretation on “Beat Bobby Flay” where he encased a soft boiled egg in crab meat and bread crumbs, and deep-fried. When cut in half, the yolk exuded its creaminess to offset the incredible crunchy exterior.  The crab meat was sweet and the Scotch bonnet aioli (I was nervous about Scotch bonnets) added a little, but not too much, spiciness. The small parsley salad was the prefect means to cleanse the palate. This was a fun, creative and outstanding dish.

The “Rum Glazed St. Louis Cut Ribs” were another example of Chef Kamal’s talent of infusing just a touch of heat into his cuisine. The thick ribs were first marinated in jerk seasoning and topped with brown sugar and rum before crisping the exterior on the grill. Once the crust was achieved they were steamed and coated with a sweet glaze immediately before arriving at the table. The result was a moist and tender rib with almost a spongy texture. The tower of plump ribs were presented in a cast iron skillet and were very good but I prefer my ribs a little denser with a firmer texture.

The “Curry Goat Roti” is a traditional dish in the Caribbean. The goat was prepared with potatoes, channa (chickpeas), allspice and ginger, and encased in Roti bread and griddled to create additional crispness to the exterior. It can best be described as a Caribbean pot pie. It was served with a tamarind chutney. As much as I liked the Roti bread and the braised goat, the dish was just not to my liking.

Short ribs are on every menu this fall and Harlan Publick’s rendition, “Short Rib Stew,” was fantastic. The 6-hour braised ribs were served with diced yucca, pumpkin and pigeon peas and presented in an individual caldron. The meat was perfectly prepared to a fall off the bone tenderness while maintaining a touch of resistance. It was moist and rich in flavor, while the pumpkin added a delightful sweetness to the dish. The sauce was one of the silkiest preparations I have eaten in quite some time.

The “Grilled Tomahawk Steak” was a sight to behold and a delicious piece of beef. This 38-ounce monster completely covered a two foot cedar plank. After presenting the whole steak to the guest it is returned to the kitchen for slicing. It was served with a side of jerk fingerling potatoes and a scallion butter. The steak was outstanding and when paired with a small amount of the scallion butter elevated its decadence. The jerk fingerling potatoes were creamy on the interior and ultra-crispy on the interior. It is usually shared by two people but understand that many singles have successfully devoured this extravaganza.

After the meal, a new, special drink was brought to the table. The “Old Pirate’s Portion” was served in a martini glass and included spiced rum, sweet potato purée, maple syrup, egg whites, and topped with a thin layer of whipped cream and a couple of sweet potato chips. The combination was fantastic with the sweet potato purée and maple syrup creating a sweetness balanced by the spiciness of the rum. The egg whites added a luscious quality to this drink.

Overall I was incredibly impressed with the Chef Kamal’s new cuisine at Harlan Publick. It breaks from the new American tradition that is rampant in Fairfield County and proves that savory and sweet are perfect complements while chilies can add a little spiciness to accentuate the food.

127 Washington St. – Norwalk, CT – 06854

(203) 831-0727

Really Liked

  • Braised Octopus Carpaccio
  • PEI Mussels 13
  • Black Bean Hummus 9
  • Crabcake “Scotch Egg”
  • Short Rib Stew
  • Grilled Tomahawk Steak 91

Liked

  • Rum Glazed St. Louis Cut Ribs 16
  •  “Old Pirate’s Potion”

Did Not Like

  • Curry Goat Roti

 

2015 Burger Favorites – #10 (tie) Mama’s Boy (South Norwalk)

15 Mamas Boy Burger 1For my 2015 Best Burgers in southwest CT, it was difficult to fill the last spot. There were two excellent burgers, each delivering a different flavor combinations. So I used poetic license and called it a tie.

15 Mamas Boy Burger 2The “Mama’s Boy Burger,” combined local grass fed beef with house-smoked bacon, Pimiento cheese, fried Vidalia onions and pickles on a brioche bun. The patty was juicy and perfectly seasoned, the bacon strips added a significant amount of smokiness and a touch of saltiness and sweet the pickle slices added sour and spicy notes. The fried Vadalia onion rings were delicious.

This mile-high presentation is held together by a steak knife, or the server would need exceptional balance or the fried onion rings would fall. I highly recommend that the guest add the pickles to the ingredients and enjoy with the patty. The sour and spiciness of the pickle really caps off an already great burger.

Click to add a blog post for Mama's Boy Southern Table & Refuge on Zomato

My Top Five+ Fairfield County CT Dishes from 2013

2013 was an amazing year for food lovers in Fairfield County…several great restaurants opened, several chefs moved and are now creating incredible meals in new locations, several more restaurants announced their openings and I cannot wait.

During the year I enjoyed hundreds of courses in Connecticut and on my travels. With all of those flavors and textures, it was an incredibly difficult task in choosing my five favorite Fairfield County dishes for 2013. In fact, I did not since I couldn’t whittle the last one from this list, so it is six, plus three special categories.

Here are my favorite dishes from 2013:

  • elm – The “Tagliatelli Neri” is over the top umami heaven. The dish begins with hand-made cuttlefish ink pasta topped with Peekeytoe crab, sea urchin, sea urchin butter, Calabrian chili, garlic bread crumbs and brightened with Meyer lemon juice and oil. The flavors dance on the palate and textures from the silky pasta to the crunchy garlic bread crumbs, are like none I experienced anywhere else.
  • Match – “Pho” is an incredible Vietnamese soup that Fairfield County needs to embrace. The broth is made from oxtails, ginger, onion, cinnamon, and star anise. When served, thinly sliced rib eye is added and cooked and then finished with cilantro, noodles and Sriracha. This dish is absolutely magical in its complexity of flavors and textures.
  • South End – “Nonna’s Meatballs” are comprised of pork and veal (that’s right, no beef) that are lightly mixed with tons of sheep’s milk ricotta and Parmesan cheese, then lightly fried and cooked in a crushed tomato sauce. The soft and tender texture of South End’s meatballs separates them from all of the others…they are fantastic.
  • Nola –The “Poached Lobster & Cornbread Waffle” is one of my favorite combinations in the area with butter-poached lobster, Queso Fresco cheese, topped with a brown sauce served with sweet, crispy waffles. The outstanding flavors are complemented by the best brown sauce north of Mr. B’s Bistro in the French Quarter.
  • Mama’s Boy – The “Shrimp and Grits” just keep getting better. Perfectly prepared U15 white shrimp, red peppers, scallions, and Tasso sit atop Tennessee sourced grits and finished with a simple garlic butter, white wine, and cream sauce. The grits are my favorite and when paired with the shrimp create an outstanding dish.
  • Bar Sugo – The “Spaghetti Neri” includes squid ink pasta, smoked tomato sauce, shrimp, bread crumbs and Bottarga. The pasta and shrimp are complemented by the smokiness and spiciness of the tomato sauce, but the entire presentation is elevated by the Bottarga, which adds a delightful brininess to the dish.

Top Hamburger – The Whelk – Over 70 hamburgers comprised my 2013 Hamburger search and The Whelk’s hamburger was my favorite. Full of rich flavor, encased in a great bun and topped with some great cheese, onions and house made pickles.

Top Bolognese – Cava Wine Bar – My colleague at CTBites, Lou Gorfain, and I scoured lower Fairfield County for our Bolognese round-up and my personal favorite was Cava’s Gnocchi with Bolognese. What set this apart from the others was the soft, ricotta gnocchi that were pillows of deliciousness.

Top Pizza – Locali – This newcomer uses age-old pizza-making techniques, San Marzano DOP tomatoes and house made mozzarella. The flavors, texture and the perfect amount of char from the wood burning oven produce some of the best Neapolitan pizza this side of the Campo dei Fiori.

Bar Sugo 2.0 (Norwalk) – Enter Chef Paul Failla

BL InteriorSlightly more than a year ago, restaurant Bar Sugo opened on Wall Street in Norwalk featuring a variety of owner/Chef Pat Pascarella’s fantastic pizzas, meatballs and delectable pastas. Pascarella recently handed the reins of the day-to-day culinary oversight to Chef Paul Failla, and CTbites re-visited to taste Chef Paul’s cuisine and his creative spin to the menu.

BL Chef PaulChef Faillia attended the Culinary Institute of America in Hyde Park before accepting a position at Burger Bar in South Norwalk. His culinary training continued at Dolce in Norwalk, The Atlantic Grill in Manhattan and The Saltwater Grille in Stamford, where he met Pascarella. He subsequently worked with Chef Dan Kardos at The Whelk and was one of the opening chefs with Chef Kardos at NOLA Oyster Bar.

BL MenuWhen Pascarella first approached Failla about joining Bar Sugo, he was looking for a successor to continue his vision of “food that Italians eat every day” while allowing the new chef to add his individual flair to the dishes. Chef Paul accepted the challenge and he is already placing his mark on the menu, focusing on Italian small plates. Guests create their meal from a selection of cheeses with house-cured meats, Bar Sugo’s meatballs (a few modifications are already appearing), up to twenty Cichettis (small plates), six pastas, or one of six brick oven pizzas. He told CTbites, “We will change several items on the menu on a weekly basis.” After an initial visit Chef Paul is succeeding in presenting delicious and full flavored selections.

BL BurrataThe “Burrata Bruschetta” was served atop stewed garbanzo beans, arugula pesto and topped with toast points. The Burrata was ultra-creamy and mild in flavor and the Garbanzo beans added a touch of earthiness and a bit of a bite in texture. The highlight was the arugula pesto that added a little saltiness and nuttiness from the Parmesan cheese.

CTB Brussels SproutsBar Sugo’s “Brussel Sprouts” was paired with chunks of squash and sautéed with sherry and truffle honey, which created and crispy caramelized exterior. The Brussels sprouts were “like candy,” sweet, crispy and incredibly delicious. This is a great choice to share amongst your group.

BL OctopusThe “Octopus” was presented with orange segments, potato wedges, and kale chips, all coated with a harissa infused sauce. The octopus was soft on the interior with just a slight crispiness from the kitchen finishing the presentation on the grill. The octopus was flavorful and the orange segments added a little sweetness and offset the spiciness of the harissa. The kale chips added a little textural contrast but the seasoning was slightly uneven with one receiving all of the salt while the others were missing any hint.

BL Short Rib 2I enjoyed two of the meat options. The “Short Rib” was served atop celery root puree, plus a few fried oysters (not normally included but some local oysters arrived from Norm Bloom earlier in the day). Unlike many other wine-braised short rib preparations, Chef Paul veered slightly from the norm and developed an interpretation of a traditional English combination. The celery root was accented with a horseradish crème fraiche that was a tangy and enjoyable balance to the richness of the beef, creating a modified English Beef with horseradish sauce. The addition of the fried oysters was strange and was more confusing than complementary.
BL Lamb The “Millstone Lamb” was served over a puree of smoked sunchokes, bacon olives and crispy faro. The meat was exceptionally tender and flavorful and the puree added a mild earthiness to the dish. The crispy faro added a surprisingly delightful crunch. This combination was fantastic.

BL PastaChef Paul saved the best for last and a special call-out is required for his “Spaghetti Neri,” one of the best pasta preparations I have tasted. The squid ink pasta was served in a smoked tomato sauce with shrimp, and topped with bread crumbs and Bottarga. The pasta was perfectly prepared to al dente and the mild smokiness and spiciness of the tomato sauce was delicious. The entire presentation was elevated with the addition of the Bottarga, salt-cured fish roe that added a brininess to the dish that was fantastic. The shrimp were cooked perfectly with a slight crispiness to the exterior and a soft interior.

BL Pana CottaChef Paul prepared an “Apple Panna Cotta” for dessert, topped with an oatmeal streusel and finished with a drizzle of sweet caramel sauce. The apples were first steeped with cinnamon, which created a very mild apple flavor, I would have preferred more from the apple. The streusel added a great crunchiness to the dessert and the caramel sauce was delightful. This was a great way to end the meal.

Moving into the second year of business, Chef Paul Failla is elevating the culinary scene to an otherwise challenging location nestled between stores with similar signage. Once inside, the vibe is alive. The food is exciting and the prices allow for a reasonably priced dinner for a couple or shared plates for a family that will not break the bank while enjoying great company.

Outstanding:

  • Spaghetti Negri

Really Liked (In Descending Order}:

  • Millstone Lamb
  • Brussel Sprouts
  • Apple Panna Cotta
  • Short Ribs
  • Octopus
  • Burrata Bruschetta

This review was originally posted on http://www.CTbites.com at:

http://www.ctbites.com/home/2013/12/1/bar-sugo-20-enter-chef-paul-failla.html

Guvnor’s Brewery (SONO) – Great Fries with a Side of Burger

BL Bottles 2

Guvnor’s Brewery was a mere month old when I visited to try a burger and fries. I arrived at 215, the lunch crowd was onto other activities and I was a solo in the restaurant. Channeling Norm from “Cheers” I sat at the end of the bar and ordered “The Guvnor’s Burger,” described as “Our Signature Meat Blend, Pancetta, American Cheese and Thousand Island Sauce.” I asked if the burger was served with fries and was informed that fries did accompany the burger.

BL Dining

As I waited I enjoyed an informative conversation with the bartender. There were five beers served, a sixth was on its way and the IPA that they recently introduced was such a hit it was sold-out more quickly than thought, a good sign for any restaurant touting itself as a brewery, but that’s a different story. Another server wondered over and joined in the conversation. Both were incredibly friendly and very knowledgeable about the entire restaurant.

BL Bar

The burger arrived and there were several items that were immediately visible. The bun was very tall and I was concerned it would be too much bread for the burger and the large portion of fries was heavily seasoned. In addition, the patty was perfectly round, compact and gave the appearance of pre-made by machine.

BL BurgerLet’s start with the good news. The fries were some of the best I have eaten. They were thrice-fried (no idea why you need the third dipping) and the seasoning was delicious. They were crispy on the exterior and moist and soft on the interior. The seasoning also added a great saltiness and cheesiness. I noticed garlic cloves and sprigs of rosemary intermingled within the fries and the bartender told me that they three ingredients were all fried simultaneously.

BL OpenOnto the burger. The Guvnor’s Burger is probably six-ounces and the bartender told me it was a 3-meat blend of short rib, chuck and brisket (unconfirmed). The meat was well cooked to medium-rare but lacked any flavor, there was no seasoning whatsoever either before or after cooking. The texture was compressed and borderline hard. The cheese added a little flavor and the pancetta added a little saltiness, but the Thousand Island Sauce was too vinegary and the flavors were too bold for the other ingredients. The bun was too large for burger and was not complementary to the meat. Overall the burger was fairly disappointing.

The space was incredibly well done, the service was excellent and the fries were outstanding. Unfortunately, I would not run back and re-order the burger.

Guvnor's Brewery on Urbanspoon

NOLA Oyster Bar – Outstanding Seafood in SONO

ctb3I re-visited NOLA Oyster Bar a few months after its opening to enjoy some of the newest additions to the menu. Chef Dan Kardos is clearly in charge of the kitchen and his culinary talent is evident as he creates some of the most delicious cuisine in Fairfield County.

ctb4The Seafood Tower, a dedication to cold shellfish (plus tuna), was the first course served to our table. The generous portions included Cherrystone clams, snow crab legs, Copps Island oysters, shrimp, and charred Hamachi crudo. A house made mignonette sauce accompanied the oysters. All of the items on the Tower were delightful. The crudo was marinated in white and dark balsamic vinegar plus a combination of lime and tangerine juices; it was tantalizing. The crab legs and shrimp were sweet with just a touch of seasoning to emphasize the natural flavors. The Copps Island oysters were a little bitter with very little salinity, but the addition of the mignonette sauce drastically changed the flavor profile from bitter to delicious.

ctb9It is rare that I rave about a vegetable dish, but the Brussels sprouts at Nola were outstanding. Fried and then topped with a sweet maple glaze, it was almost impossible to stop eating them. Chef Kardos then added more crunch with a smattering of chopped pistachios and bacon. The Brussels sprouts should be a communal order to share and enjoy with everyone at the table.

ctb5The “Chopped Salad” included corn, peas, beets, wax beans, Brussels sprouts and topped with grated Queso Fresco cheese. This was no ordinary green salad; it offered several vegetables from Urban Oaks with differing textures and just a touch of spiciness. It was a delicious salad.

ctb8The “Cornmeal Fried Oysters” were served with collard greens, Jalapeño mayonnaise, Tasso ham and topped with a spicy corn relish. The oysters were crunchy on the exterior with a good sized belly that released the delicious liquor when bitten. The Tasso offered a smooth complement and sweet corn, pickle and red pepper relish was a perfect addition. The Jalapeño mayonnaise added just the correct level of spiciness.

ctb7The “Poached Lobster & Cornbread Waffle” is one of my favorite combinations in the area. It included butter-poached lobster, griddled scallions, Queso Fresco cheese topped with a brown sauce. The waffles were sweet, crispy on the exterior and moist and soft on the interior. The lobster was full of sweet buttery flavor, the scallions brought a little bitterness and the melted cheese created smoothness to the dish. The dish was finished with one of the best brown sauces north of the French Quarter.

ctb10My adventure through NOLA’S seafood continued with two other outstanding dishes. The “Shrimp & Grits” started with paprika dusted shrimp that were perfectly sautéed and paired with sliced Jalapeños to deliver a good kick. To mellow the flavors the dish contained slices of Tasso ham and all of these ingredients sat atop creamy grits.ctb11 The “Griddled Scallops” were served atop a smooth and delicious celery root puree, and Chef Kardos changed the direction of a traditional scallop dish with the addition of several uncommon ingredients, strawberries and melon. The dish was further enhanced by a touch of honey, almonds, and finished with slices of speck. This was a great combination of flavors and textures. The honeydew brightened the dish and the honey brought sweetness, but I was not as excited about the strawberries.

ctb2To finish the meal, I sampled the “Chocolate & Peanut Butter Pot De Crème” that was topped with whipped cream and roasted peanuts, which was much too sweet for my palate. I was less enthusiastic about this dessert.

After several months, NOLA Oyster Bar has taken its position as one of the go-to restaurants in Fairfield County.

Really Liked

  1. Brussels Sprouts
  2. Poached Lobster
  3. Shrimp & Grits
  4. Fried Oysters
  5. Griddled Scallops
  6. Seafood Tower

Liked

  1. Chopped Salad

Did Not Like

  1. Chocolate & Peanut Butter Pot au Creme

This review was originally posted on http://www.ctbites.com at:

http://www.ctbites.com/home/2013/9/8/nola-oyster-bar-revisiting-an-excellent-seafood-spot-in-sono.html

 

Mama’s Boy – Southern Hospitality in South Norwalk


After several visits to Mama’s Boy Southern Table and Refuge in SONO I can highly recommend this restaurant for its food and ambiance.  Fairfield County native and owner Greer Fredericks, and her business partner Ami Dorel, bring a southern feel to the décor, and Chef Scott Ostrander is making his mark on the menu with some great dishes.

The “BBQ Pulled Pork” contained great texture and flavors that were accented with a touch of spiciness from the jalapeño corn pancakes. The Mama’s Bourbon Q sauce added a deep rich element to the dish.

The “Charleston Crab Cakes” were served alongside a medley of tomato, corn, butterbeans, and lemon herb aioli. The cylinder-shaped cakes were full of crab and the accompanying vegetables were a perfect complement for sweetness and texture.

DSC_1551-001The menu also offers “Deviled Eggs” with house-smoked Tasso, and okra pickles. The Tasso added smokiness to the creamy yolks, and the major difference between Mama’s and others is the pickled okra. Combining a piece of okra with the deviled eggs was like no other Deviled Egg I have ever tasted. The “Salt ‘n Vinegar Fried Oysters” were fried perfectly and were delicious with the addition of the vinegar.

The Soup & Salad contains two great options. The “BLT Salad” was delicious, but not a reduced calorie recipe. It included fried green tomato, candied bacon, artisan lettuce, and topped with a buttermilk-herb dressing. The combination of the sweet and peppery bacon, the crispy fried green tomato (a thicker slice would have been preferred) and the sweet field lettuces created a delicious salad.

The “Shrimp and Grits” is becoming their signature dish and it just kept getting better. On my latest visit the appetizer-sized dish contained three U-21 southern white shrimp, sitting atop Fall’s Mill grits, topped with house-smoked Tasso, spring onion, and finished with pimento cream gravy. The shrimp are sweet and the grits were fantastic; the texture was creamy with a little crunch.

True to southern cuisine, Mama’s offers its version of the traditional chicken ‘n waffles. “The Little Yardbird” includes pieces of hens that were first marinated in pickle juice and hot sauce and then deep fried. The result was an incredibly moist meat with flavor and texture from the crispy coating. Paired with the waffles, bourbon infused NY sorghum (I prefer a sweeter, more maple-y sauce) and braised greens.

SONO now has catfish on the menu. Mama’s Boy serves its “Corn Bread Crusted Catfish” with Carolina Anson Mills rice, okra, Vidalia onion and smoked tomato.  The filet was moist on the interior and crispy on the exterior while the corn bread coating gave a sweet component to the fish. The sauce was delicious and contained dices of both okra and additional tomato; the rice was a soft textural complement to the dish. I added a few drops of hot sauce to give the dish a little kick.

The “Mushroom and Dumplings” is actually “potato gnocchi, exotic mushroom blend, herbs, and a sunny side farm egg.” The potato gnocchi were sautéed to achieve a crispy exterior and then combined with Mitaki, Oyster and Cremini mushrooms. Sitting atop was a fried egg, awaiting the release of its creamy yolk, which added a great flavor and creaminess when released. The seasoning was slightly off on the dish I sampled with the gnocchi under-seasoned, a little too much vinegar in the mushrooms and a little too much salt sprinkled on top. This is definitely a re-try for my next visit.

And save room for one of the best desserts, Mama’s Boy’s Pecan Cheese Cake. A creamy wedge of moist cheesecake was accented with a sweet topping of maple and pecans. This was a perfect way to end the evening.

DSC_1376-001Overall Mama’s Boy Southern Table and Refuge is an excellent choice in SONO. The food is creative, inventive and offers a new cuisine to the area and the atmosphere is relaxed, fun and very southern.

Mama’s Boy Southern Table & Refuge

19 North Water Street – South Norwalk, CT – (203) 956-7171

Really Liked:

  • BBQ Pulled Pork
  • Charleston Crab Cakes
  • BLT Salad
  • Shrimp & Grits
  • Little Yardbird
  • Pecan Cheesecake

Liked:

  • Salt ‘n Vinegar Fried Oysters
  • She Crab Soup
  • Corn Bread Crusted Catfish

Needs a revisit:

  • Mushroom and Dumplings
  • John’s Island Frogtown Stew

A more detailed review appeared in http://www.ctbites.com at

http://www.ctbites.com/home/2013/6/23/mamas-boy-southern-table-refuge-southern-in-sono.html

Mama's Boy Southern Table & Refuge on Urbanspoon