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It’s ’bout Time We Dined @ Sugar + Olives: A Review of a Farm-to-Table Mainstay in Norwalk

9 Jun

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We have a huge “must try” restaurant list that seems to get bigger and bigger every month with all the awesome new restaurants opening up around here. So you can imagine how sometimes restaurants that have been around a while that we’ve been meaning to try, somehow end up getting pushed back. This is exactly what happened with Sugar & Olives in Norwalk . . . that is until we finally got our acts together and booked a table a couple of weeks ago. I mean we’re suckers for legit (and local) farm to table, so it’s pretty embarrassing that we waited so long.

How long exactly? Well, we were instantly psyched about Chef Jennifer Balin’s concept when she opened Sugar & Olives . . . that was even before OmNomCT was born! Whoa.  Her concept centered around being a dependable go-to spot for farm-fresh food, whether it was in the form of dining at her restaurant, picking up some eggs or milk within the tiny market inside, or for cooking classes which she hosts regularly. Then, the cherry (or should we say garnish) on top was when they added their new mixologist, Chris Grimm, who has quite the reputation for his creativity behind the stick.

When we finally arrived for dinner (yes, they’re much more than just a lunch/brunch spot), Chris greeted us and showed us right to our seats. The first order of business? Yeah, you know us so well . . . drinkey times! Here’s what we tried:

Esmerelda cocktail at Sugar & Olives in NorwalkEsmerelda: Chris shares, “The Esmeralda is Tequila Blanco, Grapefruit Liqueur, and Lime Juice, in a Mezcal rinsed glass, garnished with ground black pepper.” This was refreshing, vibrant, and has a juicy gush from the grapefruit liquer and the lime. Very nicely balanced and a definite must order if on the menu.

Gold Rush cocktail at Sugar & Olives in Norwalk CTGold Rush: Kristien went gaga for the one. Again, this drink was very well-balanced with bourbon, lemon juice and honey syrup. The sweetness from the Red Bee Honey made in Weston marries so well with the bourbon. Really just the right amount of kiss from the honey, making this a drink we’d just sit with and drink all damn day.

Ramp Gibson: Apparently, ramps aren’t just for dishes and for seeking after like the rarest kind of Pokemon. The ramps in this drink were pickled at their peak and add a strong kick and wildness to this drink. That garlicky-spicy punch blends in nicely with the gin which comes through as a slightly stronger flavor. This is Chris’ play on a dirty martini, mixed with gin, dry vermouth, ramp brine, and pickled ramp. Super creative, super tasty!

Il Palio cocktail at Sugar & Olives in Norwalk CTIl Palio: There is an undertone of cherry going through with bourbon up front making a nice Manhattan. As the drink melts more it evolves into a Boulevardier. Chris uses a Campari ice cube, bourbon, sweet vermouth, and housemade orange bitters with this drink. Definitely a fun and interactive experience, with a nice balance to make it well worth the wait.

Chet Baker: The rum is up front, a fun drink, with a nice punch, but like his other drinks, not overpowering. Chris describes it as a, “Cool cross between a Manhattan and an Old Fashioned, using dark rum as the base ingredient, instead of whiskey. Dark Rum, Sweet Vermouth, Honey Syrup, on a big rock”

While we were there we serendipitously ran into Chef Bill Taibe of The Whelk and Kawa Ni with his wife and they asked us to join them and their friends, Lori Cochran from Westport Farmers’ Market and her husband . . . and that’s when the feasting began. 

Up first? Shaved Brussels Sprouts and Radicchio, topped with a Pomegranate Molasses Dressing. It was fresh, bright green, bright citrusy, and the pumpkin seeds added a nice tastiness. Exactly what you’d expect from a fresh Brussels Sprouts salad.

Taco platter at Sugar & Olives in Norwalk CTThen, Tacos Featuring Fish, Chorizo, and Veggie. Although we thought this dish would be three tacos, one taco filled with each of the aforementioned fillings separately, it actually was a mixture of all three fillings in all three tacos. Surprisingly though, it worked. The fish was moist and delicate, the veggies had a nice bite, and the chorizo added a fatty, smokey tenderness. The Cesar’s special sauce also had a solid kick, so if you like a steady slow heat, this is it. Overall, we were very happy with this dish.

 

Our next course (you know we can eat a massive amount of food, right?) was a series of the Chocolate Bread Toasts. Yes, we know, you’re wondering . . . chocolate bread? Does it work? Yes, it sure does, especially because it’s not even sweet, with just a hint of that real cocoa taste peeking through. The first we had was the Pea + Leek which featured a silky and gentle puree of pea and leek, topped with a vinegary and garlicy bite of foraged and pickled ramps. We did like this one, but did want a little more flavor punch in the puree. The Bacon Jam toast, however, is where it’s at. That jam was savory, smoky, with the cocoa playing nicely off of it. It was all topped with a perfectly cooked sunny-side-up duck egg that just oozed out all its fresh deliciousness onto the bacon. And, we also tried the Sun Dried Tomato toast that had a beautiful fresh and slightly-acidic bite. Rounding it all out and playing so well with the tomato-forward tapenade was a generous portion of goat cheese that cut the acid and added a nice creamy tang.

Trout a la plancha at Sugar & Olives in Norwalk CTWhile we were waiting for our other dishes to come out, Chef Balin brought out the Whole Trout a la Plancha, served over quinoa paella with lemon beurre blanc. The fish was moist and wasn’t dry one bit, but it really lacked seasoning or any flavor really. In addition, the quinoa underneath also lacked flavor, offering nothing but a texture contrast to the delicate fish. We didn’t eat much of this because we wanted to save room for dishes that ended up being far superior.

Lovely Lamb Burger at Sugar & Olives in Norwalk CTUp next we tried the Lovely Lamb Burger, made with May-Tag Blue, caramelized onions, ancho chile ketchup, leaf lettuce, all topped with an English muffin and served with roasted carrots. The lamb was top quality and had that exciting wild and gamey undertone that was powered up with the bold fattiness of the cheese, and toned town with the slightly sweet and spicy ketchup. A must order, no doubt.

The Pulled Pork Ragout also caught our eye, so you know what we had to do. The ragout itself was rich, earthy, and had a nice spice undertone with flavors like cinnamon and clove. The pork inside was cooked just perfectly and flaked off well, too, jiving well with the sauce. And, the nice touch for us was the creamy, cheesy, and silky polenta underneath. It cut into the richness of the sauce and brought even more complexity to the dish. Very nice.

Chic pea busted scallops at Sugar & Olives in Norwalk CTAnd, we rounded out our meal with an order of the Chic Pea Busted Scallops, served with lentil stew and ramp oil. This, people, was a legit dish. There was this amazing crust on the outside with some extra crispy bite from the chic peas, while on the inside it was that perfect cook with a little bit of give to it. The lentils were cooked nicely and the ramp oil brought out a garlicy explosion to the dish. This dish was fun, was fresh, and was a nice play on textures, which we’re real suckers for.

Olive Oil Cake at Sugar & Olives in Norwalk CTWell, the meal might have been over, but we still had dessert on the way . . . and you know it’s kind of like a second meal, right? Chef Balin was so blown away, she asked if we were hiding food somewhere . . . um, yeah, in our freakin’ bellies. So, up first we really needed to check out the Citrus Olive Oil Cake because, well, Citrus Olive Oil Cake. How do you NOT order the potentially moistest, not too sweet thing ever, especially when there’s a note on the menu that says, “THIS IS GOOD”? Well, we agreed. The cake itself was exactly what we hoped for: moist, but not too sweet, and the citrus came through so well with a nice toasty nuttiness to finish it off. For us, though, the thing that just took this dessert over the edge was the mascarpone cream, which added a nice tart bite and richness.

We wrapped up the meal with some dark and bold French press coffee that you can order in three sizes . . . oh, and a cookie. How could we resist a cookie? Especially Mexican Chocolate Cookie! It was delightfully dense, yet moist, chewy, and had notes of cinnamon running throughout the chocolate chips. YUM, we want again right now as we write this.

Final Thoughts

We are very happy that we FINALLY had the chance to check out Sugar & Olives. The space itself is great, super cozy and chill. It has a big patio, a warm and comfy bar, and a small market of milk, eggs, and other produce and products. Also, there’s a large space for events and parties off to the side as you enter, there’s a beautiful kitchen where you can take cooking classes, and plenty of tables in the main and side dining room to accommodate everyone.

In terms of what Chef Balin is putting out, it’s harder to get any closer to the farm than what she’s doing at Sugar & Olives. Just look at some of these producers that she works with: Arethusa Dairy Farm, Homefront Farmers, Speckled Rooster Farm, Fort Hill Farm, Millstone Farm, Sport Hill Farm, and Ox Hollow Farm. And, mix in the spot-on, creative, and well-balanced drinks of mixologist Chris Grimm, and that makes it a nice place to check out. With the majority of the dishes being solid in terms of flavor, balance, and how they were cooked, we feel like this is a great place to check out when you’re looking for real, fresh, and rustic flavors. We need to head back for brunch too!


Note: While some of what we ordered was given courtesy of the kitchen, the thoughts, comments, and observations in this post are our own . . . cuz that’s how we roll.


Sugar & Olives

Noms: 3.75

Cost: $$$

Address: 21 Lois Street

                 Norwalk, CT 06851

Phone: (203) 454-3663

Back 40 Kitchen Makes List of Travel + Leisure Best Farm-to-table Restaurants!

12 May

Can we say how excited we are to see that Back 40 Kitchen in Greenwich was selected by Travel + Leisure as the best Farm-to-table restaurant in CT? They truly embody what farm-to-table is all about: they have their own farm, they use local ingredients in the food and drinks, and they cook from scratch. It’s no small feat to put that much care and attention into the food. 

To read more, click here or here to see the winner from each state. When you do, you might notice that we were quoted by Travel + Leisure! It was an honor to be mentioned and to be asked for our input and thoughts as trusted local bloggers about our favorite spots. Travel + Leisure combed through hundreds of blogs, magazines, and local sources to find the best experts and it was a nice acknowledgment to be a part of this experience. 

Congratulations to everyone at Back 40 Kitchen! When you stop by or make a reservation, make sure to mention that we sent you. :)

Back 40 Kitchen

Noms: 4.25

Cost: $$$

Address: 107 Greenwich Avenue (Park in the area behind the CVS for easy access)

Greenwich, CT

Phone: (203) 992-1800

Westport Farmers’ Summer Market ’16 Opens May 19

28 Apr
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Real food, real farmers, real good: Westport Farmers’ Market returns!

Get your canvas shopping bags ready, Westport Farmers’ Market (50 Imperial Avenue) will be opening for their summer season on May 19. At high noon, grab some free juice donated by The Stand and toast to another successful season. The market will then continue every Thursday from 10-2 up until November 3. There will still be the awesome farmers and artisans there this year, but there will be plenty more happening like chef demos, yoga, and activities for children. Check our FB post for an album of shots we took from one of last year’s markets.  Continue reading

Chefs Venner and Anderson Host Pop-Up Dinner @ elm in New Canaan

15 Apr
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Executive Chef Luke Venner of elm in New Canaan teams up with EC Tyler Anderson of Millwright’s for a one-of-a-kind pop-up dinner experience! Pic courtesy of elm.

Popping up on April 20 from 5:30-9 at elm in New Canaan is a special dining experience that brings together two of CT’s best and most celebrated chefs. Chef Luke Venner of elm won’t have to come very far for this collaboration, but his former executive chef at Millwright’s in Simsbury, Tyler Anderson, has to travel a bit. But, that road trip will be so worth it . . . and will be so worthy of you taking a trip, too. Continue reading

CT NOFA’s 34th Winter Conference ft. Workshops, Local Lunch, and More

7 Mar
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There will be so much to see, taste, learn, and experience here!

CT NOFA (Northeast Organic Farming Association of Connecticut) always brings it and brings it hard when their winter conference rolls around. This year it’s taking place March 12-13 at Western Connecticut State University in Danbury with entry costing $60 on Saturday or $50 for Sunday. There will be over 60 workshops to attend from topics as varied as how to obtain organic certification, how to become a beekeeper, how to make beer or wine at home, and how to design your lawn and garden to benefit birds. Continue reading

When you wanna be good, go to b.good Greenwich

3 Mar

Sometimes you just need to hit that restart button on your diet. . . especially, oh say, after a deeply gluttonous vacation in Lake Placid and Vermont jam packed with beer, bourbon, bbq, burgers, Bloody Marys and bacon. Luckily, there’s b.good a couple of miles from us, which makes it easy for us to be good after our trip . . . especially when they have delivery. BOOM! Continue reading

Holiday Must: Charcuterie Class @ Fleishers Greenwich 

11 Dec
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How beautiful is this spread? Wanna learn how to slice up, arrange, and source something like this? DONE! (Pic from Fleishers site)

Charcuterie. It’s hard not to love delicately sliced meat, especially when it’s put out all nice and pretty on a platter with some fine cheeses. But, really, we’ve been spelling it for years but still can’t manage to get it right all the time. We’re getting better, though, and think we’ve finally found the secret. 

But, we digress. Fleishers Greenwich knows charcuterie . . . and they know it so well. Just take a look at their display case and you’ll see amazing meats that not only are full of flavor, but are also sustainably and organically procured. Well, lucky for you because they are putting together  a Charcuterie class next Thursdays, 12/17, from 7-9. Continue reading

5 Cocktail Recipes to Make Your Holidays Sparkle via Whole Foods Market

25 Nov

Getting ready for tonight, the biggest drinking day of the year, prepping for Thanksgiving, or need some cocktails in your back pocket and ready to go for the big day itself? Well, we’re happy to share some amazing cocktail recipes that Whole Foods Market shared with us to give to you, our awesome and wonderful readers. The awesome thing? You can quickly snag up the ingredients right at Whole Foods, making your life even easier.

We hope you have the best Thanksgiving ever and enjoy the heck out of these recipes.  Continue reading

Swine + dine: [oink] brunch pop-up series @ Caseus

23 Nov

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[oink] is heading to Caseus in New Haven. Get your tix now! Picture from their Facebook page.

[oink] is a new popup from Chefs Craig Hutchinson who worked at the award-winning Ribelle in Brookline, MA and Alex Lischynsky who worked with Craig at Radius among other great restaurants in Boston. Their focus? Real, from the ground, from the farm, sustainable and pure food done right. And, it sure doesn’t hurt that the food they are using for their events comes from CT land. They’ve been making appearances from place to place, too, most notably and recently at Black Hog Brewing for a continuing series of pop up dinners. Continue reading

OmNoming our way through 12 Dishes + 6 Drinks @ Mill Street Bar + Table in Greenwich (Review)

6 Oct

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We’ve been to plenty of restaurants before they open, but few of them seem to haunt us like Mill Street Bar + Table has. We somehow knew, from the moment we entered to talk about drinks before they opened, that this place would be trouble for us . . . especially since it’s 3 minutes from our house. Our blogger-senses were tingling so we finally headed down on an early Saturday night a couple weeks after opening to finally dig in. And boy, did we dig in, consuming over 12 dishes and 6 different drinks . . . shared with another couple of course. Even WE can’t eat THAT much food. Continue reading

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