Update: Please be aware that Valencia had to cancel this event.
With all the beer, wine, cocktails and liquor in America today, it’s crazy to think that just 94 years ago Prohibition reared its ugly head. Although we know it didn’t stop the truly devoted who brewed moonshine and other crazy concoctions, nor did it stop the mafia from controlling the illegal trafficking of booze…nor did it stop one rum runner named Captain Bill McCoy. Although didn’t drink liquor himself, he smuggled in illegally popular unwatered-down rum into America from the Bahamas, fueling the speakeasies during Prohibition.
But, thankfully we’re way past that dark moment of our history. So, as George Santayana says, “Those who cannot remember the past are condemned to repeat it.” You best believe we ain’t letting that crap happen again…
And that’s where Chef Michael Young’s Valencia Luncheria comes in with their Bootlegger’s Party. Chef Young and crew have created a bash to celebrate the awesomeness of liquor and food together as one. The drinking, dancing, eating, and reveling goes down from 7-11 pm on January 21. Tickets for this illicit event are either $55 per person or $100 for a couple. The windows at Valencia will be blacked out and the staff will be in costume from the 20s and 30s (we’d pay to $500 to see Chef Young dressed up). They’d love for you to come dressed up too, though they told us it’s not totally ncecessary…but seriously, don’t be a Bootlegger’s Party pooper.
The stunning side room where we dined…
What major things have you accomplished in 12 days? Maybe you were able to bake up your holiday cookies, redecorate a room to your house, or reorganize your closets. Oorrrr, how about opening and redesigning an entire new restaurant? That’s exactly what Rouge Brasserie & Oyster Bar, transforming the space that was Lolita into a brand new swanky hotspot. Fabiana, the designer for cb5 Restaurant Group, made use of some of the design elements of Lolita, while adding her own touches as well as the ideas of Jodi Pennette. Everybody pitched in, including General Manager Diego who hand painted the beautifully ornate mirrors in the back room.
The very talented Josh Moulton
Rouge is sexy, lush, and oozes that certain je ne sais quoi of a French brasserie. The bar is quaint and intimate, while off to the side you have an elevated dining area, a large room with comfortable dining areas, and a large, stunning communal table. We were there as guests for a press dinner and you best believe we were ready to eat. With Executive Chef Josh Moulton (of Union Square Cafe, Gabriele’s, Tavern on the Green, Gramercy Tavern, a CIA grad, and a sommelier at age 24), we were excited to see what was in store.
- Artist’s rendering of Little Pub Greenwich, from FB page
Ridgefield got Little Pub in 2009.
Wilton got Little Pub in 2013.
And, damn right, Greenwich is getting Little Pub in 2014.
That’s right. Little Pub is opening up its third location and has set its sights on Greenwich, more specifically Cos Cob. Their new location will be located at 531 East Putnam Avenue, the former location of Fonda la Paloma. We’re gonna miss saying “Fondle my Paloma” every time we pass it now, but that’s okay…Little Pub is coming in.
Earlier this year (see our post for more details) we shared the news of Oak + Almond‘s opening and we were most excited about two things:
1) The chef is Jeff Taibe, (brother of chef Bill Taibe from LeFarm and The Whelk) formerly of Southwest Cafe in Ridgefield. He has received lots of great press, so we definitely wanted to try out his food.
2) We love their beautiful patio and were excited for a restaurant to come in that could fulfill its potential.
So on a beautiful summer night, we decided to see if we were right on both fronts.
The vibe was lively, the fire was roaring in the patio fire pit, the service was attentive, and the drinks were flowing. The space definitely felt revived from its Tuscan Oven days! We started with some drinks, because, well, when don’t we? The wine list was pricey, the cocktails creative, and the beer list a bit disappointing. Nowadays, I think we’ve come to expect some local beer on tap, or at least some awesome craft brews in restaurants that tout themselves as farm-to-table…yet there were none of these things. So, with that, we both started with the Oak + Almond Cocktail which consisted of Four Roses bourbon, luxardo triplum, almond syrup, fresh lemon, Elemakule Tiki Bitters, and a smoked sea salt rim. Wow, this is quite possibly our favorite Bourbon drink ever. Above all, this drink had finesse and balance. At first you get an orange-y kind of taste, but that quickly fades as the great quality bourbon comes to the front. The nice touch is the giant ice cube that keeps the drink cold with less water diluting it. This is a must-order if you love bourbon drinks.
Q. What do you get when you cross a vampire and a snowman?
Q. Do zombies eat popcorn with their fingers?
A. No, they eat the fingers separately…
Q. Where do baby ghosts go during the day?
A. Dayscare Centers.
Q.Why did the Vampire get fired from the Blood Bank?
A. He was caught drinking on the job.
Q. Why do ghosts have so much trouble dating?
A. Women can see right through them.
Q. What do you use to repair a Jack O’ Lantern?
A. A pumpkin patch.
While we can’t take credit for these jokes (we got them from here), we can sure dig the awesome play on words and old school jokes that help us remember how much we love Halloween. And, wouldn’t you know it, Half Full Brewery in Stamford is giving us a few more reasons to keep loving Halloween.
Do you feel lucky, punk?
Well, if you do then maybe you’ll think about entering a contest that we’re holding with the lovely ladies at PopShop Market. They are giving away lunch at the food truck or restaurant of your choice AND a cocktail or beer from their Signature Bar Car.
Here’s all you need to do:
Tweet at @omnomct and @PopShopMarket, telling us what restaurant or food truck you’re excited to try. Just remember to mention both of us so we can count you in the running for the goodies.
The contest starts now (9 am, 10/2/13) and goes until 7 pm on 10/2/13. PopShop Market will contact the winner by Twitter, so make sure you’re following them to get that very juicy and yummy Direct Message saying that you won.
To check out the lineup of food trucks, restaurants, and shops at this Saturday’s PopShop check out our post from yesterday and the PopShop site.
Dan and Kristien
We knew that when we first saw Zeppoleme getting ready to open that we were in for trouble. After having eaten there many times, we just can’t get enough of their paninis…and their zeppole of course. Normally, we won’t post about a restaurant’s food again after already writing a review, but our visit to Zeppoleme on Sunday is worthy, oh so worthy!
As if their zeppole and dipping sauces weren’t crack enough, they recently created special Oreo Zeppole. We’re talking about freshly made zeppole mixed in with chunks of delicate Oreo (think similar flavor and texture to deep-fried Oreos). To pull the whole dish together they serve them with a thick buttercream dipping sauce on the side. So, as you dip the zeppole, make sure to cover only half. That gives you 24 bites, rather than just 12. Each zeppola is amazing, so warm, so fluffy, so moist, and so amazingly like an Oreo. But, it’s more like Heisenberg level Oreo flavor. The pure stuff, the real deal. A dozen of the Oreo Zeppole is $15 (you can only buy a dozen at this point) or a regular dozen is $10 and comes with three dipping sauces of your choice. But, are you really going to have the regular zeppole when you have the option to devour Oreo Zeppole?
They also are planning Pumpkin Zeppole and even more special flavors that will go along with the seasons and holidays. For more info on Zeppoleme, check out our review and their site.
Address: 321 North Main Street
Port Chester, NY
Phone: (914) 481-5900
If it ain’t broke, don’t you dare go fixin’ it! But, if something is so awesome, it sure don’t hurt to keep making it better! That’s what you can expect with the third PopShop Market here in Connecticut. This special one day market on 10/5 from 9 am -3 pm is back at Fairfield Theatre Company where it all began on June 1. This time around, though, you can expect a ton of great food trucks, lots of other food and drink options, tons of shops and even some pop up restaurants!
Here are just some of the food trucks and restaurants that will be there:
You know it’s fall in CT when Stamford Museum & Nature Center’s Harvest Festival Weekend is just around the corner. Like years past, there will be plenty to do, see, experience and taste from 10/18-20. And, we’re happy to say that the kickoff to this awesome weekend, Oktoberfest on the Meadow is back again for the second year and we’re proud to be the media sponsor once again.
Here are the reasons why you need to make sure to hit up SM&NC’s Harvest Festival Weekend:
If you’ve been following us, you might remember that we’ve talked about Winvian in Morris a couple of times. When we shared the news that five Connecticut towns were listed in the Top 25 New England Food Towns, we excitedly shared that Morris was ranked #11. A major reason for this ranking had to do with Winvian, a unique resort with a restaurant run by the amazing Chef Chris Eddy. But, it’s not just diners who have recognized this restaurant…it’s also AAA. When we shared the recent 4 and 5 AAA Diamond ratings, Winvian was the only restaurant in the state to earn a 5 AAA Diamond rating!
So, when we heard from Rosemary at Going Greenie (she is awesome, btw) that Winvian would be hosting a fundraiser for CT NOFA on 9/29 from 12 to 3 pm, we knew that we had to share this great event with all of you. First off, it will benefit the Connecticut chapter of the Northeast Organic Farming Association. They help to not only keep organic agriculture strong in Connecticut, but help to bring more of it to farms. Annual memberships to CT NOFA are normally $50 per person, but if you attend this special fundraiser at Winvian, your $125 ticket (register here) lets you take part in all the culinary fun, but also makes you a member. And here’s what you can expect, right from the CT NOFA site: