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Pizzeria Marzano Brings Authentic Neapolitan Pizza to Torrington

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My visits to the Connecticut Pizza Trail’s Top 100 continue with another stop in Torrington. I never would have guessed that this tranquil, quaint town would grab two of the spots. On this visit, I went to Pizzeria Marzano, which is located outside the historic downtown area. Pizzeria Marzano has received numerous accolades over the years, and I was excited to see for myself whether I agreed.

Jonni Eucalitto opened Pizzeria Marzano in 2009, turning his passion for Neapolitan pizza into a lifelong pursuit he’s never wavered from. Born and raised in Torrington, he took a sabbatical from college to backpack throughout Italy, eventually arriving in Florence, where he fell in love with the pizza. Deciding pizza was his calling, he approached the owner, changed his plans for a quick return to the US, and stayed in Florence to learn the art of Neapolitan pizza-making.

The Neapolitan style, which originated in Naples, has a few key elements. The crust presents two different experiences. Along the edges, it is airy, light and poofy, with the toppings kept at least an inch in, and the airiness allows for a nice charring if baked in a high-temperature oven. The crust at the center is much different. It is stretched thin and may not firm up in the baking process. With the sauce and cheese atop, this may leave the middle of the pie “soupy,” requiring a knife and fork. The color of the under-crust could range from a golden tan, no char, to a mix of darker tan with medium charring. Each pie is unique.

Eucalitto returned to the US with the vision to open his own pizzeria, but he was a little apprehensive about how Neapolitan pizza would be accepted in his hometown. The residents of Torrington leaned heavily towards the Greek style of pizza. His goal was to follow his instincts and love of the Neapolitan style and recreate the pizzas of Florence, where the crust blistered from the intense heat of the oven, but still maintained a soft, chewy texture. He immediately imported a large, hand-made, bright red Luca Capri wood-fired pizza oven from southern Italy, which could reach an internal temperature of 800 degrees. After almost 20 years of accolades, his concern about Torrington residents loving his pizza has been answered. And this love extended throughout Litchfield County, where the readers of Litchfield Magazine voted Pizzeria Marzano the best pizza in the county. That is quite an accomplishment.

When I arrived, I walked through the rear patio that probably seats 50 and into the entrance. I immediately saw the bright red wood-fired pizza oven to my left behind the large counter. At the far end I noticed there were several people lined up at the register. I peered into the dining area and noticed stanchions on the already occupied tables with a playing card attached at the top. There were probably tables for another 50-75 guests.

Pizzeria Marzano’s menu is extremely focused on its award-winning pizza. Guests can choose either Pizza Rossa or Pizza Bianco, essentially with or without sauce. The menu also includes a few salads, several paninis and a handful of calzones. But at the heart and soul of Pizzeria Marzano is the Neapolitan pizza. There are eight pre-set Rossa combinations and eight Biancos. The Rossas stay very traditional, limiting the toppings to fresh or grated Mozzarella, Mozzarella di Bufala, Scarmoza (aged Mozzarella), Parmigiano-Reggiano, Soppressata and olives. The Pizza Biancos get more creative, with toppings including Buffalo chicken, Frank’s hot sauce, gorgonzola, fontinella, cherry tomatoes, clams, prosciutto, spicy salami, pesto, artichokes, arugula, meatballs and ricotta. I assume guests are free to mix and match to create their combination.

I ordered the Margherita DOC, described as tomatoes, fresh Mozzarella di Bufala (the traditional cheese of Naples), fresh basil and Parmigiano-Reggiano. It’s been a while since I’ve seen “DOC” on a menu. It stands for Denominazione di Origine Controllata (“Controlled Designation of Origin”) and refers to high-quality ingredients, including fresh Mozzarella di Bufala and DOP-certified San Marzano tomatoes. This could be a great visit.

When the pizza arrived, it looked every bit the product of Eucalitto’s Italian training. The crust was picture-perfect, light, airy, and had a good amount of charring, with one side slightly more charred than the other. The cheese looked perfectly melted, and sitting proudly in the center of the pie was something I have never seen, a small mozzarella ball. A few basil leaves also adorned the top, some charred from the trip to the blazing hot oven, others barely touched.

I tore off a little piece of the crust and tasted. It was fantastic. It had great texture, delicious flavor and a little snap and crunch to offset the soft interior. It was one of the top crusts anywhere, and a great start. I next peered underneath, and it was very light, borderline tan with little, if any, charring.

I pulled the first slice and true to its heritage, the center was a little soupy, I needed to reach for my knife and fork. I cut my first taste from the tip. The sauce was fantastic, and the cheese was just as delicious. This was a great combination. I slowed the pace to enjoy each piece. On each bite, the sauce was full of sweet richness, the cheese full of flavor, and when paired with the crispy, charred edges, it was a wonderful pizza.

Overall, I wholeheartedly agree that Pizzeria Marzano serves authentic and excellent Neapolitan pizza. The crust was fantastic, and when paired with great sauce and cheese, it created visions of open aired pizzerias in Florence’s Piazza del Duomo. The Margherita DOC was outstanding, and I wish I would have ordered another variety to further see Eucalitto’s vision come to life. Pizzeria Marzano deserves its spot on the CT Pizza Trail, it is ranked high on my list as well.

1315 E Main St.

Torrington, CT 06790

(860) 618-0875

pizzeriamarzano.com

FN – I went unannounced, without an invitation, and paid for my meal like any customer. Nobody was aware that I’d be writing about the visit or the food. This is my honest opinion on a normal visit, nothing special or comped.

Bar Bouchée: Over a Decade of French Bistro Tradition in Madison

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The Connecticut coastline is a haven for great food, from fresh fish, fried clams, lobster rolls, and oysters shucked to order, to a mix of American, Italian, Asian, and French influences up and down the shore. Located a few towns east of New Haven, Madison is one of my favorite small towns along the shoreline, and I absolutely love small French bistros. When good friends invited us to join them for a mid-week dinner at Bar Bouchée, a spot that’s been on my radar for years, I jumped at the opportunity.

Bar Bouchée opened in 2010 as Bar Bouchon, founded by Jean-Pierre Vuillermet, the chef-owner of New Haven’s legendary Union League Café. The original name reflected the heritage of the small neighborhood restaurants of Lyon, France, known as “bouchons.” As the restaurant’s reputation grew within Connecticut’s culinary community, it caught the attention of none other than Thomas Keller, the uber-Chef of The French Laundry and Per Se, who owned the rights to the word “bouchon.” Vuillermet ultimately decided to rename the restaurant Bar Bouchée.

The restaurant is currently under the careful and thoughtful eyes of Executive Chef Guillaume Traversaz and General Manager/Sommelier Romain Turpault.

Chef Traversaz graduated from ETH Thonon-les-Bains in France before fine-tuning his culinary expertise under Chef Vuillermet, a fellow native of the same village in the French Alps. He subsequently sharpened his skills in Australia and England, returning to New Haven in 2017 to take the helm of the kitchen at the Union League Café. His cooking philosophy centers on local, seasonal ingredients, shaped by the traditions of his French upbringing and training.

Romain Turpault, also French, holds a diploma in Economics plus Culinary Arts/Service Management. He worked in London alongside award-winning chefs before arriving at the Union League Café in 2013 under General Manager Jean-Michel Gammariello. After earning his sommelier diploma in Bordeaux, he remained in France to manage Angelina at the Palace of Versailles, then returned to the Union League Café in 2017 before joining Bar Bouchée a couple of years later.

The kitchen is currently under the tutelage of Chef Erik Erlichson, who brings more than four decades of culinary experience leading French, Mediterranean, and American kitchens and previously owned Chez Vous Bistro in Stamford. Together, the team has kept tradition, vision, and quality at the heart of the restaurant.

On a beautiful summer evening, we made our way to the eastern end of “downtown” Madison, turned down a quiet side street, and spotted a simple wooden sign with mirror-imaged “B”s, a yellow awning shading a small front porch, and an unassuming “Bar Bouchée” sign. A few outdoor tables were still open, so after checking in, we settled outside to enjoy the weather along with what we hoped would be great food.

I’d read a lot about the interior of Bar Bouchée, described on the restaurant’s website as “an intimate, cozy, and lively interior modeled after a classic 19th-century French bistro.” It was that and more. Just inside the entrance sits the restaurant’s centerpiece, a stunning zinc-topped bar shipped over in one piece from France, seating up to ten guests. To the right and continuing to the back, banquettes and tables stretch along the right wall, while the kitchen occupies the left side, just behind the bar.

Back at our patio table, we looked over the regular menu along with the daily chalkboard specials. I’d had my heart set on the duck confit, but a chalkboard item caught my eye, a Duroc pork chop, described as lightly brined, pan-roasted, and served with creamy mashed potatoes and a seasonal garnish of fresh peas and asparagus. To get things started, I also ordered the fried zucchini blossoms, stuffed with Serrano ham, bacon, vegetables, and herbs.

These blossoms were a departure from the simple ricotta-filled versions I’ve enjoyed elsewhere. Chef Erlichson stuffs the locally sourced blossoms (from Barberry Hill Farm, just a few miles away) then dips them in a tempura batter before frying. They arrived over a classic San Marzano tomato sauce simply made with tomatoes, onions, garlic, basil, olive oil, and fresh herbs. The result was slightly denser than the ricotta-filled blossoms, inspired by the rustic countryside of southern France. The tomato sauce was a beautiful addition and brought a wonderful sweetness to the dish.

The Duroc pork chop arrived next, and it was bistro cooking at its finest. After its light citrus brine, the chop was pan-roasted and plated alongside creamy mashed potatoes, topped with a garnish of fresh peas and asparagus, and finished with a light Piquillo pepper beurre Nantais, a classic French butter sauce. My first bite was just pork by itself, and it was outstanding, among the best I’ve had anywhere. It was soft, succulent, and I could not wait to pair it with the pea-and-asparagus combination. That next bite was even better. The earthiness of the peas and asparagus melded beautifully with the pork, and then a touch of the sauce added just the right notes of fruit and spice. It’s a combination I won’t soon forget. The mashed potatoes were very good as well, though I would have liked just a touch less salt.

Overall, my first visit to Bar Bouchée was memorable. The food was true to its roots, thoughtful and beautifully executed, the setting warm and inviting, and the pacing unhurried in the best bistro tradition. Add to that the magnificent zinc bar shipped over from France, the rotating chalkboard specials, and a kitchen steeped in classic French technique, and Bar Bouchée delivered a true bistro experience. I’ll certainly be back.

8 Scotland Ave.

Madison, CT 06443

(203) 318-8004

www.Barbouchee.com

FN – I went unannounced, without an invitation, and paid for my meal like any customer. Nobody was aware that I’d be writing about the visit or the food. This is my honest opinion on a normal visit, nothing special or comped.

A Scoop Worth the Drive: Grassroots Ice Cream in New Milford

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Every Connecticut ice cream lover knows we’re spoiled. From Ferris Acres and Rich Farm to Arethusa and Walnut Beach, our little state is packed with destinations worth the drive. Tucked away in the bucolic hills of New Milford is another scoop-shop that deserves a visit. It may fly a bit under the radar, but Grassroots Ice Cream has built a loyal following by serving handcrafted scoops in both familiar favorites and wonderfully off-the-beaten-path flavors.

The story behind Grassroots is as inspiring as the ice cream itself. Founders Eliza and Lee Florian lost their young son to Adrenoleukodystrophy, a rare genetic disease that today can often be treated if caught early through newborn screening. Rather than allowing tragedy to define them, the Florians became tireless advocates, persuading Connecticut lawmakers to pass legislation aimed at screening newborns for this fatal disease. Then, just one day after this heartfelt legislation became law, they opened the doors to Grassroots Ice Cream in Granby on July 4, 2012.

The Grassroot storefront worked with local chefs to create small-batch flavors for their restaurants. Customers, drawn from both CT and Mass., were almost cult-like in their desire to be the first to sample the new flavors when they were introduced. In 2016, Yankee Magazine featured Grassroots as a destination for unique small-batch ice cream.

In 2022, the Florians sold the business to Mark Sproule and Brandon Pappalardo, who expanded to New Milford in 2023, followed by Simsbury in 2024. While Grassroots may not have the statewide name recognition of some of Connecticut’s larger ice cream destinations, every visit I’ve made over the past few years has convinced me it’s more than worthy of the drive.

The New Milford shop fits perfectly into one of Connecticut’s most charming downtowns, with locally owned businesses, a shop selling 50+ different olive oils and vinegars, a store dedicated to transporting visitors back to the ’50s and ’60s with nostalgia, a bulk foods market, an excellent smokehouse, and plenty of places that invite you to slow down and wander. Housed beneath its “Wicked Good” sign, Grassroots feels right at home with its throwback vibe.

The interior is brightly painted, a huge mural on one wall displaying their “Wicked good” mantra (probably better received in Granby with the Massachusetts customers), and in the rear of the store is the scoop section. On your first visit you need to allocate a couple of minutes to read the handwritten flavor offerings, as well as their policy of unlimited samples.

The menu has something for everyone. Traditionalists will find vanilla, chocolate, strawberry, cookie dough, sweet cream, and mint Oreo. Grassroots’ tradition has always been creativity, and the current selections also include flavors like honey lavender, Mexican hot chocolate, blood orange chocolate chip, gooseberry pie, and several other unique variations. My only disappointment was that the ice cream is not visible from the front, half the fun of visiting an artisan creamery is admiring the colorful tubs while choosing a flavor.

Over the years, I’ve tried quite a few offerings, both as a taste and a scoop. Since I am a big fan of coffee-based flavors (with a hard stop at 6PM), I saw the Coffee Caramel Chip, and I decided to give that a try. The coffee flavor is smooth and mellow, with chunks of chocolate, and a mild caramel sauce intertwined throughout. My tastes on the last visit included both cookie dough and dark chocolate salted caramel, equally delicious.

Grassroots Ice Cream is uniquely positioned within the CT ice cream scene, offering flavors for both the traditionalists and the adventurous, melding creativity with a willingness to surprise people with every scoop. Whether you gravitate toward timeless classics or flavors you never imagined could work, there’s something for everyone. Combined with the charm of downtown New Milford, a visit to Grassroots is more than a stop for dessert, it’s one of those quintessential Connecticut experiences.

Grassroots Ice Cream

4 Park Pl
Granby, CT 06035
(860) 653-6303  		12 Bank Street,
New Milford, CT 06776
(860) 799-0057  		2 Wilcox Street
Simsbury, CT 06070
(860) 256-8889  
https://www.grassrootsicecream.com

Enter Chef Carlos Perez – A New Vision Arrives at Good News Restaurant & Bar

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“Float like a butterfly, sting like a bee” – Muhammad Ali

The year was 1992. The Cold War ended with the collapse of the Soviet Union and apartheid in South Africa dissolved. At home, the Los Angeles riots erupted after four police officers were acquitted in the beating of Rodney King, Hurricane Andrew, a devastating Cat-5 storm, slammed into South Florida, Bill Clinton defeated incumbent George H.W. Bush in the presidential election, and completely below the radar, a new idea came to light when the first text message, “Merry Christmas Eve,” was sent.

Coincidentally, in the small town of Woodbury, Connecticut, Carol Peck opened the Good News Cafe.

Now, admittedly, this last occurrence did not have the global impact as the others, but it quietly marked the beginning of something revolutionary in Connecticut dining…a woman-owned, farm-to-table restaurant serving innovative, cutting-edge cuisine. For more than thirty years, the Good News Cafe was a culinary destination serving inventive cuisine in a vibrant, avant-garde atmosphere filled with works by local artists. It was groundbreaking.

Fast forward to 2026. Chef Peck has retired to her beloved France, the new owners have rebranded the name to the Good News Restaurant and Bar and the kitchen is now firmly in the hands of the talented and ultra-creative Chef Carlos Perez, whose equally compelling culinary vision is guiding the restaurant into its next chapter.

Perez is no stranger to Woodbury, spending his youth just a stone’s throw from the restaurant. Surrounded by the creativity of his two artistic parents, he learned that the visual aspect of the plate was just as important as its flavors. His dishes combine beautifully curated plating with a subtle hammer of flavors. Just when a dish appears delicate and restrained, the ingredients suddenly explode across the palate.

Perez first learned his craft in several neighboring kitchens, including Ovens of France next door and John’s Café across the street, before formally training at the French Culinary Institute in New York City. He later opened La Palette Bakery in Watertown, spent several years at the West Street Grill, and most recently led the kitchen at the highly regarded @The Corner, both in Litchfield. Perez describes his culinary influence as a blending of his Cuban heritage, classical French technique, subtle Asian influence, and just enough heat to keep things exciting. Over the years, his talent has garnered state-wide accolades, @The Corner earned Restaurant of the Year in the West Region at the Connecticut Restaurant Association’s prestigious CRAzies Awards.

I would be remiss if I did not mention Chef Perez’s deeply devoted community involvement. For the last six years, he has hosted the Anthony Bourdain Suicide Prevention Dinner to benefit the American Foundation for Suicide Prevention, CT chapter, raising over $21,000 in the last two years. The year’s event will be held on October 12th and will feature five guest chefs, five global courses, plus cocktails. The names of the guest chefs will be released on June 25th to coincide with Chef Bourdain’s birthday, and it is always a sell-out. In addition, he teaches cooking classes at the Silo Cooking School in New Milford. As he stated, “Everything I do as a chef I do to support our local community. I believe that’s the point of cooking and hospitality in general.”

Perez recently invited CTBites for an afternoon to enjoy conversation, discuss his background, his vision for this iconic restaurant, and yes, to also enjoy some remarkable food, and the beginning of the new chapter is spectacular. He prepared several smaller plates along with a few entrées, and the variety alone ensures guests can share and enjoy numerous appetizers as well as a wide range of options for the main course. There is something for nearly every palate.

The POINT JUDITH CALAMARI arrived with charred lemon, artichokes, Kalamata olives, cherry peppers, capers, and crumbled Gorgonzola. Anyone expecting a traditional plate of fried calamari with a side of marinara will need to raise their expectations considerably. The calamari was perfectly prepared, crisp yet tender, while the toppings delivered layer after layer of texture and flavor. The cherry peppers left a pleasant lingering heat without overwhelming the dish, while the artichokes offered earthy depth and the olives added that perfect salty contrast. This is a dish meant for sharing.

One of the afternoon’s deliciously simple dishes was the WHIPPED RICOTTA. This was served holding a pool of truffle honey and spices, topped with pistachio pieces, and served with slices of grilled Pain de Campagne for dipping. The combination of the ultra-creamy ricotta with the sweet hit from the honey was fantastic, complemented by the delicate earthiness of the truffle and the bold and rustic sourdough slices. This was a wonderful dish to share at the beginning of the meal, impressive in its simplicity.

The FRIED BRUSSELS SPROUTS were equally impressive, served with diced Granny Smith apples and bacon lardons, finished with a truffle aioli, maple miso, and pomegranate seeds. Perez balanced earthy, sweet, tart, and savory elements in every bite. The crispy bacon brought that wonderful saltiness, the apples delivered a touch of tartness, while the pomegranate seeds contributed bursts of sweetness and crunch. It was another outstanding opening plate designed for table sharing.

The CHICKEN POTSTICKERS, nestled in smoked chile oil with ginger, scallions, and black vinegar, showcased Perez’s remarkably restrained touch. The chicken filling was light and airy, the exact opposite of the dense versions that have become commonplace. Although the dough was slightly thicker than my personal preference, it worked beautifully with the delicate sauce, avoiding the overly salty, soy-laden approach so often found elsewhere. Instead, the smoky chile oil and simple use of black vinegar created a soft background for the dumplings. This dish was an absolute winner.

Lastly were the CHICKEN WINGS, available with a choice of several sauces, ours included both the Pineapple Jerk and Gochujang Buffalo. Since I am not someone who actively looks for spicy food, I approached these cautiously. One bite immediately erased my hesitation. The wings were perfectly crisped outside while remaining juicy within. The sauces again showed Perez’s light touch, adding a subtleness of heat and delivering far more balance than brute force; the Gochujang Buffalo carried slightly more spiciness than the Pineapple Jerk. While neither sauce overwhelmed, they were even better with a dip into the cooling buttermilk ranch dressing.

Moving to the larger plates, I thoroughly enjoyed the BRICK CHICKEN, a generous half Bell & Evans chicken sitting atop house-made Green Goddess Spaetzle, and served with baby spinach, grilled lemon gremolata, and charred lemon. “Green Goddess spaetzle?” I was confused when I read this, but a fan after eating, it was delicious. This dressing was a great complement, bringing a cooling, citrusy addition to the crispy chicken, and who doesn’t like lemon chicken? Add the sautéed spinach and the vibrant gremolata, and the result was both bright and rich.

The “CRISPY SKIN” SALMON demonstrated how accompaniments can elevate a familiar entrée into something memorable. The dish began with perfectly cooked Scottish salmon, the ultra-crispy skin overlaying a glistening, moist interior. The fish rested over wasabi potato purée and was served with sesame wok vegetables, fried lotus root, and finished with a miso vinaigrette. Once again, Perez showed remarkable restraint, with a touch of wasabi that added a smidgen of heat without overpowering the puree, while the sweet umami notes of the vegetables balanced everything.

The final dish was the AHI TUNA, which featured three thick slices of tuna, seared on the exterior with a bright, ruby-red center. The tuna surrounded a circle of avocado crema and accompanied by several crispy rice cakes, grilled avocado halves, wakame seaweed, furikake, gomasio, and yuzu accents. The tuna was the canvas for the other components, where each contributed texture, brightness, or depth, resulting in a creative version of a classical dish.

Overall, the Good News Restaurant finds itself where it began more than three decades ago, embracing change, creativity and community, coupled with extraordinary talent and hospitality. Chef Carlos Perez is honoring the restaurant’s groundbreaking legacy by pushing forward with his own confident vision, balancing restraint with explosive flavors. The result is a dining experience that respects the past while embarking on an incredibly delicious future. If this visit is any indication, the Good News Restaurant is entering a new era of becoming one of Connecticut’s most exciting culinary destinations.

694 Main St S.

Woodbury, CT 06798

(203) 266-4663

goodnewswoodbury.com

Where Comfort Meets Creativity: Dining at The Loop by Hachiroku

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Years ago, when I was commuting to Minneapolis, I heard about a fantastic Thai restaurant in St. Paul. A little research revealed that it was hidden in the back of a small grocery store, guests sat communally at wooden picnic tables, the menu was written in Thai on the wall, and not a single employee spoke English, but the research confirmed it had some of the best Thai food in the Twin Cities.

Knowing I would not be able to read the menu, I remembered a trick my older brother once taught me. When he lived in NYC, he frequented a well-known Chinese restaurant in Chinatown. After many visits, he wanted to order dishes that weren’t on the menu. He grabbed one of his high-end Chinese cookbooks, wrote the desired dish names in Chinese, and brought the list with him. The staff smiled affectionately when he handed them the list. They loved the opportunity to make something different, and the chefs were thrilled.

I tried this same strategy in St. Paul. I translated a few dishes into Thai, walked into the grocery store, and handed the lady behind the counter my list. Her genuine smile was a precursor to a great meal. The meal was spectacular. I sat at a communal picnic table in the back of a grocery store, eating some of the best Thai food of my life.

Fast forward to 2025. When I was asked if I wanted to try The Loop by Hachiroku in New Haven, I had two immediate thoughts and was thrilled. First, its connection to Hachiroku, considered by many to be in the Top 5 sushi restaurants in New Haven, and second, any restaurant sharing space with a grocery store wouldn’t have any hint of pretension. I was excited for some great Southeast Asian cuisine in a relaxed environment, and I was fully satisfied.

The Asian food culture revolves around sharing experiences, the culinary creations that are intimately composed, the cadence of the presentations, and the variation in flavors from delicate to bold. The four of us planned from the minute the menus were delivered that this meal would be numerous dishes in the middle of the table, individual plates in front of each of us would receive bites from each, and our chopsticks would be prepared for a workout.

Our server busily scribbled all our requested dishes, as her smile grew wider with each of our requests.

I am a proud member of the Carnivore of America club. I love meat. Yet the two dishes I enjoyed the most were both vegetarian: the Teriyaki Brussels (fried Brussels sprouts, glazed sauce, sesame, soy sauce, sake, mirin, sweet potato chips, and renkon chips) and the Yaki Kinoko (a mix of grilled mushrooms with garlic, soy sauce, butter, sake, and yuzu juice). I was almost embarrassed by how often I reached for another Brussels sprout. The flavors were over the top, bold and addictive, and the combination of sweet potato and lotus root chips created a perfect textural contrast. The mushrooms were a pleasure, and equally impressive; the earthy flavor blended seamlessly with a rich, assertive sauce. These two were excellent.

The other standout dish was the Salmon Confit, a slow-cooked filet of Faroe Island salmon with miso basil and ikura. The texture alone was amazing, soft, velvety, and juicy throughout. When we added a touch of miso basil for sweetness and the pop of salty ikura on top, it was a luxurious combination.

Two smaller plates were also delicious, the Kale Tofu Goma-ae (kale, beets, tofu, lotus root, sesame sauce) and the Yuzu Edamame (sautéed edamame with rayu, yuzu juice, salt, and sesame). The kale salad was unlike any I’ve eaten. The mound of kale was perfectly dressed, the pureed beets surprisingly toned down, and the crispy lotus root added a fantastic finishing crunch. And while most places serve edamame simply steamed with a sprinkle of salt, The Loop took this traditional shared starter in a completely different direction. They sautéed the pods with an added uncharacteristic spiciness and elevated a simple ingredient into something memorable.

Now onto the two other protein-focused dishes that I highly recommend. Both the Kamoni (slow-cooked duck breast with scallion, yuzu candy, and soy sauce) and the Chicken Nanban (fried chicken with tartar sauce, egg, mayo, pickled cucumbers, soy sauce, and rice vinegar) were delicious. The duck arrived simply sliced with charred scallions on top. The texture remained firm, and the scallions and sauce added a wonderful depth and complexity. The dark meat fried chicken was perfectly crisped on the exterior and was plated around a creamy, egg-salad-like mixture. The contrast of the crunchy hot chicken with the cool, smooth sauce was spot on.

I saved the fusion-inspired ramen noodle dishes for last. When we first saw that the menu included Cacio e Pepe Ramen (ramen noodles, Parmesan, black pepper, salt, soy sauce, and butter), we knew it would be included in the order. When our server mentioned one of the daily specials was a Ramen Bolognese, we decided to add that as well. While I loved the creativity, the Bolognese was a bit tangy for my taste, and the Cacio would have benefited from the inclusion of more sauce. They were good but sitting on the table with so many stellar dishes, these two, unfortunately, took a backseat.

You MUST save room for dessert, all made by Hen & Heifer in Guilford (a must-visit bakery). There were two options available on our visit: a slice of Pear Cake and a Pumpkin Panna Cotta. We ordered both. The pear cake was extraordinary, one of the moistest, most delicious cake slices I’ve ever eaten. The panna cotta offered a more autumn-ish flavor, and when combined with a few of the roasted pumpkin seeds, it created a delicious bite.

Overall, The Loop by Hachiroku delivered exactly the kind of experience that keeps me seeking out hidden gems. The kitchen created and delivered vibrant dishes meant to be shared, showcasing an impressive range of flavors, from humble vegetables elevated to star status to rich, perfectly prepared proteins. And then the desserts left that final, lasting impression. The Loop captured the subtle boldness of Southeast Asian cuisine, and it’s a place I look forward to returning to again and again.

367 Orange St.

New Haven, CT 06511

(203) 676-9572

https://www.theloopbyhachiroku.com/

Why Pasta And (Margate) Sets the Standard for Italian Dining in South Florida

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When a restaurant delivers an exceptional experience, it deserves enthusiastic praise. What may have been the best meal I’ve ever enjoyed in Florida fell on my birthday, making it even more memorable. Pasta And in Margate achieved perfection in every aspect: atmosphere, service, and most importantly, the food. It is a special place defined by outstanding hospitality and remarkable cuisine.

With three of us celebrating, we decided to order generously. Guided by our server, we enjoyed a multi-course journey that showcased the kitchen’s range and finesse in this centuries-old Piedmontese cuisine.

We began with two appetizers. The first was an off-menu suggestion from the server (thank you) that instantly secured its place among my top ten dishes of all time, Bison Tartare with poached egg and black truffles. A large, cylindrical mound of impeccably seasoned chopped bison was crowned with a poached egg and generously adorned with slices of black truffle. The bison was surprisingly mild and paired with some of the finest truffles I’ve ever tasted, the dish transcended description. Those opening bites were moments I will remember forever. And set the tone for the evening.

Next came the Caprese di Burrata. The burrata was exceptional, its delicate outer shell encased an irresistibly creamy center. It was joined on the plate with generous slices of sweet, ripe tomatoes, fragrant basil leaves, and finished with a drizzle of balsamic. The balance of the creamy burrata, the sweet tomatoes and the freshness of the basil were flawless.

We then moved to three distinctly different pastas, each memorable in its own way.

Our favorite was the Pappardelle al Sugo di Cinghiale. This timeless preparation started with long strands of house-made egg pappardelle covered with a rich, deeply flavored sauce studded with tender shreds of boar. We carefully twirled the silky pasta around our forks and carefully added a generous portion of meat to enjoy this traditional classic. The combination was outstanding; each bite delivered comforting richness and depth. The luxurious sauce elevated the dish, making this time-honored preparation over-the-top delicious.

The boldest of the trio was the Agnolotti di Carne al Sugo di Brasato al Barolo. House-made pasta parcels, stuffed with beef, pork, and rabbit, were served in a deeply savory braised meat sauce. This was not a dish for the faint of heart, each bite was intense, hearty, and deeply satisfying, with soft textures and pronounced flavors. For those seeking richness and complexity, this dish delivered in full.

On the more aromatic end of Piedmontese cuisine was the Ravioli Romagnola al Burro, Salvia e Salsiccia. Filled with pumpkin and amaretti, the ravioli were dressed in a butter and sage sauce and finished with a sprinkling of sausage. The pumpkin filling was outstanding, rich and velvety, and paired beautifully with the subtle sweet nuttiness of the amaretti. While the butter and sage sauce would have been perfect on its own, the addition of sausage elevated the dish to another level.

For the entrées, we selected two very different preparations.

The first dish was the Ossobuco alla Milanese (photo above), the classic veal shank presented upright atop a bed of saffron risotto. The risotto was excellent, with just the right resistance and a fragrant saffron aroma and flavor. The slowly braised veal shank itself was tender, moist, and effortlessly fell from the bone, clearly treated with great care in the kitchen. My only disappointment was the portion size of the shank, which felt a bit light on the amount of meat in my portion, it left me wanting more.

The second entrée was the Branzino con Salsa di Limone e Vegetali, served with lemon sauce and mixed vegetables. A large swath of buttery lemon sauce formed the base and was first topped with sautéed tomatoes, zucchini, and beans, and then finished with two beautifully sautéed branzino fillets. The fish had a delicate crispness to the exterior that gave way to soft, moist flesh, cooked to perfection. The bright sauce complemented the fish beautifully, while the vegetables added sweetness and earthiness. This was one of the best fish preparations imaginable, simply focused on letting the ingredients shine.

We finished the meal with luscious Tiramisu and a decadent chocolate bombe. Both were exceptional.

Pasta And was an experience rather than merely celebrating a birthday at a restaurant. Every element of the evening felt thoughtfully refined, from the guidance of our server to the kitchen’s unwavering respect for ingredients and tradition. The menu balanced reverence for classic Piedmontese preparations with moments of indulgent creativity, resulting in dishes that were both deeply comforting and quietly thrilling. The evening reminded me why dining out can still feel special, why a meal can linger in your memory long after the plates are cleared. Celebrating my birthday here was a stroke of good fortune. Pasta And is not just one of the finest meals I’ve had in Florida, it is a restaurant I will return to with anticipation, confidence, and high expectations, knowing they will almost certainly be met.

4990 W Atlantic Blvd

Margate, FL 33063

954.977.3708

http://www.pastaand.com

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From East Harlem to Boca: The Patsy’s Pizza Legacy Is Outstanding

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Patsy’s. Grimaldi’s. Juliana’s, names synonymous with great New York City pizza. Separate by design but connected through a fascinating and tangled history.

The story begins in 1933, when Pasquale “Patsy” Lancieri and his wife, Carmella, opened the original Patsy’s Pizzeria on First Avenue in East Harlem. It was one of the first pizzerias in New York City to bake pies in a coal-fired oven, was among the first to sell pizza by the slice, and legend has it that it was one of Frank Sinatra’s favorites. After Lancieri’s death in 1991, the restaurant was sold to Frank Brija and longtime employees, ensuring the original location would continue its coal-fired tradition.

In the mid-1940s, Pasquale and Carmella’s fourteen-year-old nephew, Patsy Grimaldi, began his apprenticeship at Patsy’s Pizzeria’s First Avenue location. Decades later, in 1990, the younger Patsy opened his own pizzeria under the Brooklyn Bridge on Old Fulton Street in Brooklyn. There, he installed the first coal-fired pizza oven in NYC in more than fifty years. As a result of a lawsuit from the owners of the East Harlem Patsy’s, he was forced to rename his Brooklyn location to Grimaldi’s. In the late 1990’s, Patsy Grimaldi sold the Grimaldi’s name and business to restaurateur Frank Ciolli and retired.

But the story didn’t end there. In 2011, Grimaldi’s was forced to relocate from its Old Fulton Street address to a nearby space on Front Street. One year later, Patsy Grimaldi came out of retirement and reclaimed his original Old Fulton Street location, opening Juliana’s, named in honor of his mother. Grimaldi passed away in 2025, having devoted nearly eighty years to crafting some of the finest pizza in New York City.

Today, multiple restaurants across New York City, operating under different names, trace their lineage back to these two Patsys, the original 1933 coal-fired oven in East Harlem and a family’s enduring love for authentic New York pizza. The Boca Raton location, opened in 2025, is owned by Frank Brija, the same Frank Brija who purchased the original East Harlem Patsy’s in 1991.

When I heard that Patsy’s from Brooklyn had opened a satellite location in Boca Raton, I had to try it. The restaurant sits in downtown Boca on Plaza Real South, just southeast of the Federal Highway and East Palmetto Park Road intersection. There are numerous outdoor tables perfect for people-watching, and inside, a long bar stretches across the back of the dining area. The entire left wall is devoted to pizza, with the prep-area front and center, guarding the specialized, dual-fuel pizza oven. The oven floor is heated by gas, while the top heat is powered by coal, a throwback to its 1933 origins and one of the main reasons the pizza is outstanding.

I grabbed a small table outside and took in the scene. As I scanned the menu and spotted the legendary Patsy’s name, I couldn’t help but reflect. Nearly a century ago, a couple in East Harlem risked everything with little more than a coal oven, a recipe and sheer determination. Their nephew carried that torch under the Brooklyn Bridge. And here I was, far removed from those gritty New York streets, sitting in the polished setting of Boca, a complete contrast, yet connected by the same pizza lineage. The differences weren’t lost on me, I hoped I would taste the love and history when the pizza arrived.

I ordered an Original, with sausage on one half and pepperoni on the other.

When it hit the table, I was impressed. The sauce extended almost to the edge, leaving just a small border of beautifully charred crust from the coal fire. The sauce itself was a deep, rich red, applied generously but not excessively. The cheese was evenly layered, and the toppings were abundant without being overdone, hearty chunks of sausage and curled slices of pepperoni with a touch of oil in many of them.

I started with a piece from the sausage side. On its own, the sausage surprised me, it was milder than expected, with less fennel than I typically prefer. Next, I sampled a pepperoni cup, complete with its pooled oil. It was the complete polar opposite, bold, spicy, and assertive, perhaps even a touch too spicy for my usual taste. I wondered how each would meld with the other components in a full bite.

I next checked the underside, and it was perfectly baked, lightly charred, thin, crisp with hints of charring. I took a full bite of the sausage slice first. It was pizza heaven. The crust crunched, the sauce delivered deep tomato richness, the cheese added luscious creaminess, and the sausage tied it all together beautifully. Any initial hesitation with the sausage vanished completely. In combination, the sausage slice was perfectly balanced. It was one of the finest sausage slices I’ve ever had.

Then came the pepperoni slice. The crust, sauce, and cheese provided the same flawless foundation, but the pepperoni transformed the experience entirely. Its spiciness kicked in and challenged the palate. If the sausage side felt like a long, warm hug, the pepperoni side was an enthusiastic slap on the back, wake up and savor it. Though I’m not typically drawn to spicy pizza, this slice was fantastic.

With each slice, my smile grew wider. I was sitting in what felt like pizza royalty, even sitting in South Florida. Before leaving, I made sure to thank the pizzaiolos. They stood proudly in front of their oven, gracious and welcoming, guardians of a nearly century-old tradition that continues to thrive, one coal-kissed pie at a time.

114 Plaza Real S Boca Raton, FL 33432

(561) 334-2553

patsyspizzaflorida.com

When the Name Sets the Bar Too High: Ah-Beetz Delray Beach Reviewed

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It was time to try Ah-Beetz in Delray Beach.

When the owners chose to name their pizzeria Ah-Beetz, they invoked revered New Haven institutions and automatically set customer expectations at an extremely high level, and rightly so. They are calling upon storied traditions, and they better be prepared to deliver.

For those who have never lived in the greater New Haven area, ah-beetz is the historically correct pronunciation of apizza, a style first produced in coal ovens in New Haven, Connecticut, by immigrants from Naples, Italy, at the turn of the 20th century. With legendary institutions like Pepe’s and Sally’s approaching their 100th anniversaries, the standards they demand carry enormous weight. That legacy is what led me to visit Ah-Beetz in Delray. Several people have raved about Ah-Beetz in Delray, while a few warned me, I might be disappointed.

Ah-Beetz is located on the east side of Jog Road between Linton and Atlantic. I stopped in for an early solo lunch, grabbed a booth, and glanced over the menu. I already knew what I planned to order, though my menu-perusing habit was hard to break. When the server approached, I ordered a small Traditional Mootz and asked if I could have sausage on one-half. She was kind enough to mention that the sausage was crumbled, my least favorite style, so I switched to pepperoni.

It was before the lunch rush, so the restaurant was empty at that time of day, but I could easily imagine the chaotic din during peak hours, with people ordering, waiting, and shmoozing as each apizza is prepared and baked.

When my apizza arrived, it looked very well made, but…. The edges were too airy for a traditional ah beetz, but it did have nice char in several spots. A quick peek underneath revealed a good level of char as well, not too much, just enough to suggest a proper New Haven influence.

The toppings were applied generously, a good amount of sauce, cheese, and pepperoni, without any cupping on the latter, with some pooling of oil atop the cheese and a sprinkling of grated cheese as the finishing touch. When I pulled the first slice, a few strands of cheese stretched back to the pie, another good sign. At that moment, I thought this was going to be a very good pie.

I started by breaking off a piece of the crust. While it had a good flavor, it was too airy for New Haven ah beetz. Then I pulled a slice away and tried to lift, and that’s where things began to unravel. The first issue was the lack of sturdiness. While the edge was crisp, the center was noticeably soft, bordering on soggy, an early indication of too much sauce. The first bite confirmed it. The sauce was heavily applied, with a flavor closer to tomato paste than the light, fragrant sauce I had hoped for, and there was way too much oregano. The cheese, though nicely melted, was more pungent than I preferred, and the sogginess of the crust was a further distraction. I wasn’t enamored with the cheese slice.

I hoped the pepperoni side would minimally redeem the lunch. The pepperoni provided a decent level of spice, and the edges had a pleasant crunch, but again, the overall balance could not offset the disappointing oregano-ladened tomato sauce that remained at center stage.

Overall, I was really looking forward to Ah-Beetz reminding me of those great New Haven apizza joints back home in Connecticut. While I wasn’t expecting it to match the legendary establishments I’ve visited and written about over the years, I did expect the fundamentals to be present. The dough showed promise, but the sauce missed badly, the cheese was over applied, and the finished product simply didn’t live up to the name. Even with the limited options in this part of Florida, I’d struggle to justify a return visit. I was hoping for much better.

15220 S Jog Rd.

Delray Beach, FL 33446

(561) 908-2466

ah-beetz.com

Bar Bête: A Cozy Cobble Hill Gem Serving Elevated Comfort and Creativity

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We decided to try Bar Bête, a highly recommended restaurant in the Cobble Hill section of Brooklyn for a dinner with the family.

When we walked into the restaurant, we were immediately greeted with a warm welcome from the host. Behind his stand to the left, a few tables stretched toward the large windows overlooking Smith Street, filling the space with a relaxing glow. To the right of the entrance was a small bar with a handful of seats, and just beyond it, more tables lined the back wall, extending to the rear of the dining area.

The interior struck a nice balance, traditional with just the right touch of modern chic, and the atmosphere was already filled with lively buzz that set the tone for what felt like a promising evening. We were seated at a window table, which offered a great view, though we could feel a slight chill creeping in as the season started to turn cooler.

After looking over the menu, the four of us decided the best way to enjoy the chef’s creations was to share both small and large plates so we could really experience what looked like a very creative offering. Definitely the right call.

The first dish to arrive was the Chicken Liver Parfait, which was served in a tall ramekin, the smooth chicken liver mousse filled one side, while the other held a generous scoop of the apple spread, both topped with chopped pistachios and a delicate gelee. Four large, toasted slices of bread towered alongside, ready for spreading. The mousse itself was outstanding, rich, velvety, and deeply flavorful, its intensity pleasantly dominating the sweeter and crunchier accompaniments. The bread was excellent, crispy and hearty enough to handle the richness of the mousse. Overall, this was an indulgent starter, best enjoyed when shared since soloing might be too much of a good thing.

We also ordered the Little Salad (photo above), tossed with mushrooms à la grecque, crispy shallots, and a mustard vinaigrette. Again, it’s a great dish for sharing, probably too much for one person. The greens were crisp and refreshing, and I loved the sweetness and crunch of the fried shallots. The mushrooms added a nice tangy note that balanced everything. The only thing I wasn’t totally enamored with was the vinaigrette, it was a little too spicy for me, it detracted from the freshness of the other components (the table was 50-50 on the spiciness comment). Others enjoyed this more than me, a little too peppery for my palate.

The first pasta dish that was served was the Ricotta Gnudi, topped with sprouting broccoli pesto, maitake mushrooms, and cracked spices. This was hands-down my favorite dish of the night and one I’ll remember. Eight golf ball-sized gnudi arrived nestled under a layer of bright green pesto and surrounded by tender mushrooms. The texture of the gnudi was spot on, a delicate outer layer that gave way to a luxuriously creamy center. The broccoli pesto was a revelation, vibrant, earthy, and the perfect counterpoint to the richness of the ricotta. Add the earthiness of the mushrooms, and every bite just worked. A beautifully balanced, perfectly composed dish from start to finish.

On a completely different flavor profile was the Spaghetti alla Chitarra, served with Portuguese sardines, chervil gremolata, and bottarga, one of my favorites. The spaghetti came piled high, thoroughly mixed with the sardines, then topped with loads of the chervil and plenty of bottarga.  Sardines are an acquired taste, I happen to love them, and this dish was clearly built to highlight their bold, umami character. After several bites I just wished the sardines took a small step back so the chervil and bottarga could have contributed more. I really liked the dish overall, but the sardines were so dominant that the chervil and bottarga barely had a chance to compete.

Last, but definitely not least, was the Wagyu Strip Steak, topped with eggplant dauphine, griddled scallion, and finished with a smoked beef fat vinaigrette. The steak was two deboned, thin, seared slices of steak, topped with a few crispy eggplant dauphines and then a few charred scallions scattered over it. It was absolutely delicious, the steak was cooked perfectly to a juicy medium-rare, bursting with flavor. When you combined a bite that included the beef, a bit of the eggplant and scallion together, it was incredible. I only wish this was a bigger portion, more the size of the spaghetti offering.

Service was spot on, our server was present when needed, responsive, thoughtful and was able to guide our table to the correct number of dishes to order.

Overall, our dinner at Bar Bête was a delicious dining experience that lived up to its reputation. Every dish showed real attention to flavor, texture, and presentation, with the ricotta gnudi and wagyu steak standing out as clear winners. The atmosphere was lively, yet comfortable, and the service struck that perfect balance of friendly and professional. Bar Bête is that neighborhood spot that feels both special and approachable, a place you put on your rotation for a special and relaxed evening of great food and conversation.

263 Smith St, Brooklyn, NY 11231

121 Restaurant and Bar (North Salem, NY) – A Hidden Gem in Plain Sight

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Whether you are traveling north or south on Route 121 in North Salem, it would be a great idea to stop at 121 Restaurant and Bar. Located on the rural portion of this state road, a few miles south of its intersection with I-84, the restaurant is recognizable from its farmer’s porch and singular sign. Inside, you’ll find a mix of bar and table seating, and in good weather, enjoy a table on its wrap-around porch. 121 offers some really good food in a relaxed environment.

On a quiet Sunday afternoon, we chose an outside table with out of state friends. I decided to order the Fried Chicken Sandwich, described on the menu as crispy fried chicken thighs, Jalapeno cabbage slaw, shallot aioli, pickles, on a toasted brioche bun, served with Old Bay shoestring fries. Sounds like a winner, but I wasn’t sure how spicy the slaw would be with the addition of the jalapeño, so I asked that this be served on the side.

I am a big fan of fried chicken (who isn’t) and using the thighs makes it better, juicier, more flavorful and much less likely to be served dry as a result of overcooking badly prepared than the breast.

When it arrived, it looked great, the chicken was golden brown, with a few slices of pickles beneath, with the shallot aioli hidden under the top half of the brioche, a side of slaw sat next to the sandwich. The fries were served in the now-standard silver chalice. I first tasted the slaw to determine its spiciness, barely any hint, it was creamy and could definitely join the other ingredients between the bun.

The first bite was delicious, the chicken was moist, flavorful, crunchy, and the bread-coating had just a touch of seasoning. The pickles were fantastic, probably house-made with just a little sourer than a half & half, and the slaw added a delightful creaminess. I would be remiss if I did not mention a special callout for the brioche bun, it was one of the best I have enjoyed in a long time, it was buttery, light and sweet. I would give this sandwich a 10.

I wish I were as enamored with the fries. They were good but took a backseat to the sandwich. We also ordered a side of sweet potato fries. While the exterior was very crispy, the interior would have benefited from a little more time in the fryer.

Overall, 121 Restaurant and Bar was a delightful choice to meet our friends and exactly what I was hoping for. The fried chicken sandwich was outstanding, and on our next visit I would order one for the table to share. This is definitely on the A-list as an off-the-beaten-path stop for a relaxed meal.

Overall, 121 Restaurant and Bar was the perfect spot to meet friends and delivered exactly what I was hoping for. The fried chicken sandwich was the clear standout, the next time I’d order one just for the table to share. With its off-the-beaten-path vibe and cuisine, 121 earns a solid place on the A-list for a relaxed and memorable meal.

2 Dingle Ridge Rd, North Salem, NY 10560

 (914) 669-0121

121restaurant.com