Each year I develop a list for CTbites for the Best Restaurant Burgers in Fairfield County. The 2014 list added three additions from 2013. The first that requires a specific call out is Mama’s Boy. In addition to fantastic Low-country food and vibe, they are preparing one great burger.

Mama’s Boy (SONO) – The “Mama’s Boy Burger” is the third newcomer to this year’s list. It combines local grass fed beef with house-smoked bacon, fried Vidalia onions and pickles, encased in a brioche bun. (The current burger now includes pimiento cheese). The 5-6 ounce patty was perfectly seasoned and the bacon strips added a significant amount of smokiness and a touch of saltiness. The fried onions (nestled under the burger) were soft and sweet and adding a few of the pickle slices added sour notes. Served with shoestring fries, this is another great item on their menu.

“gingerbitz” is opening its doors in what owner Karen Zuckert calls the store’s “dress rehearsal” and I was invited for a sneak peek and sample several of Karen’s delicious creations.

Described as a bakery and café, gingerbitz is a welcome addition to New Canaan, which has yearned for a local bakery for many years. The longtime dream of New Canaan residents Andrew and Karen Zuckert, gingerbitz represents years of dedication. Karen is well known within Fairfield County for her amazing gingerbread houses that have graced many mantles, as well as featured at numerous holiday festivals. When the opportunity arose to open a bakery in town that would “broader showcase Karen’s talents,” the couple jumped at the opportunity. They painstakingly and meticulously renovated the location, developed relationships with vendors to provide organic products and Andrew embarked on his search for the perfect coffee.

Entering the café, the cases are filled with cakes, pies, tarts and cookies; sitting atop these cases are packaged gingerbread delicacies, all decorated for various occasions. Shelves are filled with house-made chocolate covered pretzel, ginger bits, iced gingerbread cookies occasions and marshmallow treats. In the back is the fully exposed kitchen, with Karen and staff busily preparing the day’s delights, “I never want to hide, I take pride in my kitchen.”

The welcoming aroma of the coffee and the faint buttery fragrance of breakfast beckons you to stay and enjoy the coffee and a pastry, pie or cake at one of several tables. Andrew researched numerous vendors and traveled the world before choosing Stumptown Coffee, out of Portland, Oregon. “They represented one of the most responsible coffee growers, are selective in the bean’s origin and offer several blends.” gingerbitz will initially offer two of these blends, the “Hairbender” and its bolder cousin, “Holler Mountain.” I sampled two cups of the Hairbender and it was also bold in its initial profile and was a perfect partner to Karen’s baked delights.

At lunch, the menu expands to include the soups and sandwiches of Chef Ashley Boucaud. Chef Ashley hails from the Caribbean, graduated from NYU and then followed her culinary passion and graduated from Johnson and Wales University in Providence. The opening selections include cream of mushroom soup, chicken soup, plus a ham and brie or a roasted chicken sandwich. For a healthy drink, gingerbitz will serve freshly squeezed orange juice or ask Andrew for a glass of freshly juiced organic carrots, kale, or other organic vegetables. At lunchtime, gingerbitz will offer these juices as a smoothie or combine with the soft serve ice cream for a more decadent drink.

In my first visit I sampled many of Karen’s creations. Overall these items were delectable and proved that high quality ingredients do not need an overabundance of sugar. Each of the items were mild in flavor and showcased the natural flavors of the ingredients, were not overly sweet and were reminiscent of those made at home.

The Key Lime Pie was sublime. The thin graham cracker crust and key lime filling were topped with a dollop of whipped cream. The filling was smooth, creamy and presented subtle lime flavor, and the thin crust presented balanced and wonderful combination. The Carrot Cake included the traditional carrots, walnuts, and cinnamon, with a touch of nutmeg and topped with a cream cheese frosting. The balance of the cake and the rich frosting was delightful, again mild in flavor. The two-layer Chocolate Cake contained chocolate mousse between the layers and frosted with a chocolate buttercream. Reminiscent of the chocolate cakes of days past, this was an outstanding combination of a mildly chocolate cake, and a creamy chocolate frosting. For the fruit lovers, the Strawberry Crisp was incredible; delivered full strawberry flavor, complemented by the slightly sweet and the cinnamon streusel topping. And don’t forget to take home a few cookies for the kids. The Apricot Thumbprint cookies were buttery and the apricot jam was delicious.

As gingerbitz slowly extends its hours and expands its offerings, I look forward to enjoying some of the best cakes, pies, tarts, and gingerbread creations from Karen Zuckert.

155 Elm Street, New Canaan, CT 06840
203-801-0281

Some colleagues in my office recommended Li’s Brothers, so I decided to give it a try.

With a friend on his way to join me for a quick lunch in the office before a meeting, I ordered fried dumplings, General Tsao Chicken and Moo Shu Chicken. None were available under their Lunch Special menu, so each of these were full sized portions. First, the portions are very large, you can easily share a single order.

From the top:

Dumplings – there are six dumplings to an order. They were lightly crisped on one side. These were not very good. They were under-cooked, very doughy and had very little filling. It was similar to biting into raw dough.

Moo Shu Chicken – A large portion with several pancakes. I decided to first try the chicken without the pancake. One bite was enough to convince me that the Moo SHu Chicken was not to my liking either. There was an incredibly bitter flavor in the chicken, and the overall dish was not very good.

General Tsao Chicken – I did not have high hopes for this dish after tasting the other two. The dish was also a large portion, served atop a large mound of broccoli. It was primarily fried crust covered with an over-sweet sauce. The scant amount of chicken was intermingled with pieces of chicken bones and cartilage. This was the worst of the three dishes.

I was really hoping I would like Li’s, but I would be hard pressed to return.

City Limits Diner in Stamford is a member of the Livanos Restaurant Group that includes one of my favorite NYC restaurants, Molyvos. I was first introduced to high-end Greek food at this restaurant and when City Limits arrived in Stamford, I heard that the food was excellent and the bakery was one of the best.

Looking at the menu there are numerous selections normally found at a diner. Breakfasts include eggs & omelets, pancakes, waffles, house-made granola and a few items that I would love to try including a chorizo and egg quesadilla and a crab cake benedict. Order an item from the bakery and have a great breakfast.

When lunch and dinner hits there are a couple of items that grab my attention including Kobe Beef Hot Dog on a pretzel roll with Jalapeño jack cheese, pickles and Chimichurri, a Turkey Cobb salad, and, from some e-mails I have received, a pretty good burger. A very eclectic group of entrées include a chicken loaf, fish & chips, crab cakes and ravioli. Coming from NJ I miss seeing the open faced roast beef or turkey sandwich, but I could probably get used to the change.

They are currently introducing a few weekly special evenings and my buddies over at www.ctbites.com post them every week on the “Weekly Nibble.” Take a look over there and check it out.