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Today’s Special: Seikichi’s Sushi

by Brian Slattery | Dec 17, 2020 12:50 pm | Comments (1)

Brian Slattery Photos

Seikichi Muto, owner and chef at Sonobana on Dixwell in Hamden, took a small ball of rice in a gloved hand and deftly made it just the right shape to accept a piece of raw, tender yellowtail. He did the same with with piece of salmon, and with a piece of tuna — as he has been doing for 34 years in the same location, and now during the Covid-19 pandemic.

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Today’s Special: Arjun’s Vegetarian Manchurian

by Brian Slattery | Dec 11, 2020 12:28 pm | Comments (3)

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Owners Sukra Shrestha and Arjun Khadka, chef Krishna Paudel.

Arjun Khadka, the head chef and one of the owners of Cumin India on Skiff Street in Hamden, laid out a spread of Cumin’s more popular dishes. Among them were well-known fare like chicken tikka masala and garlic naan.

But the restaurant is also a place to sample Indo-Chinese dishes, a lesser-known facet of Indian cuisine that combines the influences of India and its neighbor, China. Among the many Indo-Chinese offerings on the menu is vegetarian Manchurian — vegetable dumplings topped with a sauce that pulls its ingredients from across Asia and elsewhere, and reminds us that India, as vast as it is, is also connected inextricably with the wider world.

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Today’s Special: Singh Bros.’ Chana Kulcha

by Laura Glesby | Dec 7, 2020 1:49 pm | Comments (0)

Laura Glesby Photo

Pataka co-founders and brothers Romy and Harry Singh.

If you ask for a Chana Kulcha, Harry Singh will give you two pockets of homemade pita, overflowing with a fruity mix of sweet chutney and warm spiced chickpeas. The pomegranate seeds on top will burst with tart flavor like the fireworks after which Singh’s restaurant, Pataka, is named.

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Today’s Special: Aaron’s Peruvian Rice Bowl

by Brian Slattery | Dec 4, 2020 3:57 pm | Comments (2)

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Lara.

Aaron Lara added a final touch — a sprinkling of freshly cut scallions — to a Peruvian rice bowl, one of the most popular dishes at Bomb Wings and Rice. With its combination of marinated chicken, aji verde (a flavorful green sauce) and rice and vegetables fried fast in Bomb’s special sauce, the dish balanced tastiness and healthiness, or, as owner Jason Teal put it, ​“naughty and nice,” a mindset that has guided Bomb since its opening in March 2019 and through the Covid-19 pandemic.

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Today’s Special: Fred & Patty’s Brie On Baguette

by Thomas Breen | Dec 1, 2020 5:37 pm | Comments (6)

Thomas Breen photo

Fred & Patty Walker, & freshly made sandwich.

Thirty-four years.

That’s how long Fred and Patty Walker have been married. That’s how long they’ve run Chestnut Fine Foods & Confections. And that’s how long they’ve graced New Haven with a creamy, crunchy, not-too-sweet, and all-too-satisfying Brie on baguette sandwich — which packs a particular punch in a pandemic.

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Kosher Restaurants Coming To Whalley

by Paul Bass & Thomas Breen | Nov 12, 2020 3:55 pm | Comments (18)

Ephrat and Benny Lieblich inside soon-to-open Ladle and Loaf near Edge of the Woods.

Paul Bass Photos

Co-owners Choni and Esther Grunblatt with Operations Manager Zee Kessler outside their soon-to-open Westville Village restaurant.

An Argentinian entrepreneur is about to start selling kosher sushi up the block from a new Peruvian restaurant, a new Mexican eatery, and a new Syrian coffee shop.

Did somebody say something about a pandemic recession?

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Açaí Bowls Gain Foothold In the Hill

by Rabhya Mehrotra | Nov 11, 2020 1:41 pm | Comments (0)

RABHYA MEHROTRA PHOTO

Sample bowls: Pitaya on the left, Greens on the right.

Patti Ochsendorf filled two cups with a green and pink smoothie base each, then topped it with crunchy honey granola and blueberries, strawberries, mango, and pineapple. The green color came from kale and spinach blend. The pink color came from pitaya, also known as dragonfruit, which has a rough exterior with a pink or white inside.

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Sanctuary Kitchen Preserves Food And Culture

by Allison Hadley | Nov 4, 2020 11:51 am | Comments (1)

I kept dropping the apple while frantically trying to peel it. But I was doing my best to follow the lead of my instructors at Sanctuary Kitchen. Clumsy fingers and perilous peeler aside, my kitchen slowly filled with the scent of fresh apples — as did, I assume, the kitchen in every other tiny square on the Zoom call.

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Shubert Does Dessert And A Show At Home

by Brian Slattery | Oct 27, 2020 10:37 am | Comments (0)

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Singing. Dancing. Trivia. Beer floats. All this and more was part of the Shubert Theater’s second Covid-era installment of ​“Next Stop: New Haven,” a fundraiser and night of entertainment on Monday evening that featured Broadway stars, the Shubert staff, and a host of downtown restaurants who contributed snacks and libations to make an evening at home feel like an evening out.

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Covid-Positive Chef: UNH “Bats Blind Eye”

by Laura Glesby | Oct 19, 2020 1:00 pm | Comments (7)

Contributed photo

Sous chef Nick Hurwitz-Goodman cooking at a pre-Covid event.

Nick Hurwitz-Goodman, a sous chef at the University of New Haven, was feeling fine. But Covid-19 was spreading fast on campus, so he decided to get tested.

Hurwitz-Goodman tested positive. Now he is stuck at home, uncertain if he’ll develop symptoms, worried about his coworkers who might also have been exposed to the virus.

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Stack Sessions Serve Up Live Music And BBQ

by Karen Ponzio | Sep 28, 2020 12:15 pm | Comments (0)

Karen Ponzio Photos

Stefanie Clark Harris and the Feverfew

Friday was a night of firsts for the New Haven music scene. It was the live debut of Stefanie Clark Harris and the Feverfew, the EP release party for the band’s first record ​“Black Diamond’, and it all happened at the inaugural show of The Stack Sessions, a District Arts and Entertainment presentation being held in the amphitheater on the back lawn of The Stack and Bear’s Smokehouse BBQ, in the District Complex on James Street.

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