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Brian Slattery |
Sep 16, 2017 9:14 pm
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Amber Pierce breaks for the pack to win the women’s pro division race.
Kyle Crowell, 16 years old, began cycling competitively with CT Cycling Advancement Program three years ago. He was on Chapel Street at 4:30 p.m. Friday to cheer on his father Chris in the masters divison race of the New Haven Grand Prix, before he raced himself in the junior division two hours later.
“When I was a little kid, I always watched my dad’s races, and I always wanted to try it,” he said.
If not for his talents for forgery and for culinary invention, Salam Al-Rawi probably wouldn’t have been on Whalley Avenue this week preparing to open Westville Village’s newest restaurant.
Growing up in New Haven, I came to love and appreciate coal fired brick oven pizza at Sally’s, Modern, and Pepe’s as a major foundation of my city’s food identity. The pizza is historic, critically acclaimed, but most of all, delicious. It’s always worth the wait and makes our city stand out amongst the rest.
The white clam pizza at Pepe’s has a perfectly charred and erect crust when you take to the slice away from the pizza pie and fold it in mid air. When folded, this flavorful crust deliciously bundles up the littleneck clams, garlic, oregano, and grated Pecorino Romano cheese when it enters your mouth. So fresh, so pure, and so New Haven!
After high school, I brought my enthusiasm for New Haven pizza into many conversations I had with outsiders in college at Clark University in Worcester, Mass. I felt they needed to hear the truth, so if they ever wanted to have the best pizza, they knew where to go.
Economic Development Administrator Matthew Nemerson, Mayor Toni Harp, and John Mocadlo perform the ceremonial deed.
Light — and cherubs and flowing wine — have returned to a reconstructed former church in the heart of New Haven’s downtown nightlife district after two years of darkness.
by
Markeshia Ricks |
Aug 10, 2017 2:16 pm
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Parker: Food truck is the first step in her culinary aspirations.
Ever- popular jerk chicken.
In the last three weeks, you’ve probably smelled one of the newest food trucks to enter the city’s foodie scene downtown. The aroma is the tantalizing smell of jerk chicken.
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Markeshia Ricks |
Aug 10, 2017 7:48 am
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Markeshia Ricks Photos
City officials join the Browns in cutting the ribbon on their restaurant on Orange Street.
The Browns in front of their new restaurant, Amoy’s.
While Amoy Kong-Brown was busy helping small businesses and contractors in the city get their start, she was dreaming up her own small business. And on Wednesday, she officially cut the ribbon on a restaurant that bears her name.
I wandered over to a recent “cooking with cannabis” course hosted by Westville’s Women Grow CT to learn how to make some summer-themed edibles: lemonades, barbecue sauce, and the classic medley of baked goods. What I got was a glimpse into a budding industry.
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David Sepulveda |
Jun 28, 2017 7:43 am
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DAVID SEPULVEDA PHOTO
New exterior mural at Soul de Cuba Cafe.
Soul de Cuba owner Jesus Puerto, along with his general manager Michael Lamele, took a colorful step in promoting their business’s concept beyond the confines of the Crown Street restaurant’s interior.
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Markeshia Ricks |
Jun 5, 2017 7:43 am
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The crowd on Long Wharf Saturday.
I have a confession: I haven’t been to Long Wharf Park a) since the very first food truck festival (cringe) and b) since it was declared a “food truck” paradise (cringe even more).
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Markeshia Ricks |
Jun 2, 2017 7:25 am
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Nursen Donmez cuts the ribbon on Midpoint Istanbul Thursday, with her husband Jack and 2-year-old son Maison, Harp and Zucker.
The Turkish city of Istanbul is known as the place where Europe and Asia meet, but a new restaurant in New Haven is where those cultures can collide on your plate.
by
Lucy Gellman |
May 30, 2017 4:06 pm
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Lucy Gellman Photo
Iftar gets underway at 8:25 p.m.
As night fell at Brick Oven Pizza restaurant on Howe Street, Kadir Catalbasoglu lifted a steaming spoonful of şehriye çorbasi — a tomato-based soup with thin noodles — to his mouth. It was the first thing he’d eaten since 3:17 that morning.
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Brian Slattery |
May 29, 2017 10:35 am
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Bun Lai amid the knotweed.
On the side of a quiet road, chef Bun Lai explained that Japanese knotweed, brought to the United States first as an ornamental plant, has spread to become one of the country’s more tenacious invasive species. It breaks roads and streets. Its roots extend deep into the soil, and if you leave just a little piece behind, it returns. “It’s like a horror movie,” he said.
To bring it under control, Lai suggested a formidable adversary: us.
by
Lucy Gellman |
May 25, 2017 1:44 pm
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Adil Chokairy serves up raclette with potatoes, pickles and onions at Wednesday’s opening.
First there was a crepe cart. Then came the galettes and steaming mugs of cafe au lait. Now, there’s hot, fragrant cheese, and a wood-paneled room to eat it in.
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Markeshia Ricks |
May 25, 2017 8:02 am
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Stallings behind the grill on Dixwell.
Sultan Stallings had been in New Haven only a few weeks when he heard about the historical Freddy Fixer Parade and the fictional character who has inspired the black community to clean up since 1962. Stallings, who’s in the process of opening a series of Dixwell Avenue businesses, had an epiphany: “I’m Freddy Fixer reincarnated.”
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Lucy Gellman |
May 19, 2017 12:06 pm
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Chef Joseph Williams scrutinized a bowl of ground beef, sprinkling it with dried parsley, chopped white onions and peppers, a secret red seasoning that turned the mixture light pink. He pressed and juggled the patty between both palms, spinning it like a thick round of pizza dough with a snap of his left wrist. Then he indented it with his thumb and placed it on a smoking grill.
Flames sprang up around the Cajun burger, and it broke a glistening sweat.
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Christopher Peak |
May 10, 2017 12:11 pm
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Christopher Peak Photo
Disha Joy Monsanto and business partner Mike Amato at Tuesday night’s hearing.
A businesswoman won permission to open a new lounge and eatery in Westville — then heatedly told a neighboring family they don’t have permission to step inside the doors.
“Don’t show up to my establishment,” Disha Joy Monsanto, the applicant, snapped at neighborhood activist Thea Buxbaum, who sought to prevent her from winning zoning approval to open her restaurant. “I don’t want you there! You’re not wanted there!”
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Lucy Gellman |
May 5, 2017 1:54 pm
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When the film Food Haven opens on Zinc owner Donna Curran and Kitchen Zinc owner and chef Denise Appel, they are shoulder-to-shoulder at a table, Appel still in her chef’s coat. Something she has said has Curran laughing through her sentences.
“Does food bring people together?” Appel asks. “For sure. Yeah. But how?”
Restaurateurs Donna Curran, Jason Sobocinski, and Elisha Hazel.
Jason Sobocinski was struggling with the toughest financial quarter Caseus has had yet. Downtown at Zinc New Haven, Donna Curran was applying lessons learned from the 2008 recession. Half a mile away at Ninth Square Caribbean Style, Elisha Hazel and her partner Qulen Wright were planning new recipes with vegan macaroni and cheese, jerk tofu, and tender jackfruit — and wondering if running a restaurant would get any easier.
