Tag Archives: OmNomCT

Guess Who’s Back? Back Again. OmNom’s Back, Tell a Friend.

1 Oct
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Checking out this year’s Greenwich Wine & Food Festival. Photo courtesy of Elisa Gorman of the awesome New View PR.

Hello there our beloved OmNomivores! Oh how we’ve missed you! 

We know, we know—it has been a while since we posted on the blog with the regularity you had come to love from us. So, it’s time to fess up why, share how we’d like to come back into all your awesome lives in the future, and get your opinion, because we do this for you, after all. 

But first, you may be asking what prompted us to FINALLY write this post after all this time? Well, this year at our favorite event, The Greenwich Wine & Food Festival, we were greeted with the warm smiles and enthusiasm we always have been greeted with, but it was followed by a lot of, we miss you, please come back, omg we rely on you guys, and so on. It was SO NICE to hear all of that, but it also made us feel terrible . . . like we let our awesome food community and readers down, and, well, we just aren’t having it. 

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WUJI Food Ain’t Nuthin to F@$k With – Review, Greenwich

30 Jan

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Yeah, so, we referenced WuTang lyrics, we couldn’t help ourselves, it was too easy. But seriously, WUJI in Greenwich was full of surprises that truly did make it “nuthin to f@$k with.”

The first surprise is we went there on a Tuesday night and the dining room was packed. Random? Or was it because the food is really that good? We were about to find out . . .

Second surprise: At a Chinese restaurant it’s rare to get a free starter (like bread) to snack on at the table while you peruse the menu, but imagine our delight when out came some crispy and flaky fried noodles with your choice of duck sauce, mustard, or soy dipping sauces. Yum! Continue reading

UberEATS noms its way into Stamford with delivery (discount code inside)

8 Sep
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UberEATS Stamford is now live . . . and your life may never be the same. Pic from UberEATS.

You rely on Uber to get you from Point A to Point B . . . plus when you’re drunk and have lost control of all muscular function in your body. And, starting today, you’ll rely on Uber in a new way: UberEATS. Here’s how it works:

  1. Download the app (Android or Apple) or use their site.
  2. Pick the restaurant that you want lunch or dinner delivery from. Right now there are over 40 restaurants in the listings with no charge for delivery. Eventually they will move to a delivery fee.
  3. Just some of the restaurants participating are EOS, Fortina, Cilantro, Aria, Royal Guard Fish and Chips, Tavern 489, Tabouli Grill, The Village Table, Layla’s Falafel, Atlantic Pizza House, Tawa, Soosh, Quattro Pazzi, Tomatillo, Noir, Acuario, Tomato Tomato, T’s Pizza Kitchen, Mi Terruno, Fiesta Atlantic, Bar-B-Q, Sunny & Frankies, Myrna’s Kitchen, and Villa Italia. 
  4. At checkout, enter this code: eats-678aa  That will get you $10 off your order (and will also give us that if you’d be so kind.)
  5. Om nom nom when your food arrives.

 

 

Heat up your grill for this soft shell crab recipe from Marcia Selden Catering

27 Jul

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Grill up some of these bad boys for your next BBQ! Pic courtesy of Robin Selden.

 

We’re entering prime grilling season here, people, so it’s nice to add something new to your arsenal of go-to dishes. So, might we suggest taking things in a new direction with soft shell crabs, cooked up real nice on your grill? It’s really the perfect summer dish, but don’t wait on this too long . . . soft shell crab season only goes until half way through September. Continue reading

Gettin’ our authentic Mexican on at Rincón Taqueria

13 Jul

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We don’t know who invented this Taco Tuesday crap, but we think pretty much EVERY day is a perfect day for tacos. Like, say, a few Saturdays ago when we finally hit up Rincon Taqueria in Norwalk after seeing, oh, we don’t know, pretty much ALL of our friends rave about it on Facebook and Instagram. See, we’re kind of taco fanatics, so it seemed a little ridiculous we hadn’t gotten to this authentic Mexican spot sooner.

The long and the short of it is, it totally lives up to the hype we’ve been seeing. Here’s why . . . Continue reading

Teff Stamford: A Hands-on Review of Ethiopian and Eritrean Cuisine

14 Mar

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Have you ever gone to another country, sat down at a nice restaurant, then realize you have no idea what the hell is on the menu because it’s not in English? And at this point you’re all excited because this is what you wanted, a legit cultural experience (no English menus with pictures for you, no way), but at the same time you’re terrified you might order the fried beetles or something like that? Yeah, that’s how we felt when we sat down to eat with our friends Kirk and Nicole at Teff, an Ethiopian and Eritrean restaurant that recently opened in Stamford.

Sure, we’ve tried a lot of different foods in our day, but we had never had Ethiopian before, so we weren’t entirely sure what to expect. What we did know from a little pre-research is that instead of utensils, you rip off bits of special injera (crepe-like, spongy, and gluten-free made from the teff grain) and use them to scoop up your food. Aside from that, we really knew nothing, and that kind of excited us.

Immediately, we were put at ease by our waiter who took us through the menu and answered all of our questions. Speaking of the menu, it’s very interesting and so unlike any other type of restaurant. There are just two injera-based appetizers on the menu, the rest are portions of meat, veggies, stews, and sautees that come in platters on top of the injera. Most of the dishes are cooking for hours before you even get there at a pre-determined spice level, but if you order a “Tibs” dish, which are made to order, you get the option of mild, medium, or spicy (which actually isn’t too spicy at all). And, even with less options than we’re used to at other restaurants, there is sure to be something that appeals to you, even if you’re gluten-free, dairy-free, vegetarian, or vegan.

Dan went with the Siga Altecha and the Dorho Wat for his meat entrees, and the Shiro, Dinich, and Ful as his three sides for ordering the meat tasting. What are those, you might ask? Read on Omnomivores, read on . . .

Siga Altecha: tender pieces of beef simmered in a mild sauce of Ethiopian curry powder, clarified spiced butter seasoned with garlic, rosemary, ginger and jalapenos (mild)

The steak was amazingly fragrant and had a nice undertone of butter and spices. There was a mild heat going on here, too, which made the meat even better. Some of the pieces were a bit closer to well-done rather than rare (most other cultures cook their meat more than us bloody steak loving Americans), but overall a great choice.

Dorho Wat: tender pieces of chicken leg and thigh slow-simmered in a spicy sauce seasoned with spices and herbs.

This is where it was at! Man, that chicken just fell right off the bone with a simple tug of the fork. And, in terms of flavor, awesome. It was rich, decadent, and had a nice spice level to it.

Shiro: pureed split peas cooked with red onions and garlic (mild.)

So silky smooth. Great by itself with some injera, or it was also nice to add with some of the steak or chicken. Cross pollination all the way.

Dinich: potatoes and cabbage simmered in a spicy sauce seasoned with spices and herbs (medium.)

Probably Dan’s least favorite. It was good, but needed some more flavor and salt. Still, it was good to mix it up with the other dishes.

Ful: fava beans slow-simmered with garlic and cumin topped with a colorful medley of red onions, tomatoes, and jalapenos, tossed with olive oil.

This was a great choice and had a burst of flavors like tangy, spicy, starchy, and acidic.

Kristien ordered the Bey’geh Tibs (spicy) and picked the Ingudai Tibs (medium) and Kik Aletcha as her two vegan sides.

Bey’geh Tibs: cubed lamb marinated and sauteed with berbere, clarified spiced butter, onions, garlic, jalapeños, fresh tomato, herbs and spiced 

The lamb was nice and tender as it should be and the sauce was well-balanced with acidity from the tomato, a kick from the jalapeño, and a richness from the butter. And it had just the right amount of spices to give the dish a unique and distinct taste, without overpowering. Very delicious.

Ingudai Tibs: portobello mushrooms marinated and sautéed with red onions, garlic, jalapeño pepper, fresh tomato, herbs and spices 

This was a great complement to the lamb, bringing a nice earthiness that was, again, rounded out with the tomatoes and jalapeños. Here, too, the spices were perfectly done.

Kik Aletcha: yellow split peas simmered in a mild and flavorful onion and herb sauce

This ended up serving as a great sort of condiment (like the consistency of hummus) to bring the two other parts of this dish together. With every piece of injeri, Kristien would grab a bit of this mild, rich, and creamy dish and then add the meat and veggies on top. It worked REALLY well.

Final Thoughts

Eating at Teff was a fun, interactive, and nomworthy experience that we definitely recommend. The food was excellent, the service was fantastic, prices were affordable ($120 for four people!) and the free BYOB experience can’t be beat. But, you best bring in all your bottles soon if that’s your style because they’ll soon have craft cocktails, world wines, and African beer starting on 3/30. Even still, BYOB will continue, but there will be a corkage fee of $25. All in, we are super excited to go back to try more dishes. You should most definitely dig on in, too!

Teff

Noms: 4.25

Cost: $$-$$$

Hours:  5-10, Wednesday-Sunday

Delivery and pick-up available

Address: 113 West Main Street

                  Stamford, CT 06902

Phone: (203) 998-7474

CT Food News: Parties, Shopping, Food to Try, CT Beer + More – 12/10/15

10 Dec

What’s going on good people? We hope you’re enjoying this beautiful weather . . . and that you’ll take full advantage of it over the next few days as we reach the low 60s! Stick with us, kids, you’ll go far! ;) 

12/10-13 Come down to 1 N Water Street in SoNo for the SONO Holiday Bazaar Marketplace. Hours are 3-9 Thursday + Friday, 10-7 Saturday and Sunday. There will be a ton of great things to buy including pasta and sauces from Bar Sugo and Dorest Maple Reserve (that’s maple syrup aged in bourbon barrels), plenty of crafts, and a great assortment of the perfect gifts.  Continue reading

A Salute to Geoffrey Zakarian’s The National – Greenwich, CT (Review)

28 Nov

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When we interviewed Chef Geoffrey Zakarian back in September about his new restaurant coming to Greenwich, his confidence, enthusiasm and dedication made us SUPER eager to try it out and see if all that energy translated to an amazing experience. So, when The National finally opened, located at the bottom of The Avenue in Greenwich, we had to get our butts in there STAT to find out. And, like the dedicated food bloggers we are, we hit up Fairfield County’s newest restaurant on Thanksgiving Eve with our friends, John, and Jenn. Because what’s wrong with two days of gluttony in a row, right? Continue reading

Eat Local (and Cheap) @ Fairfield + Westport Restaurant Weeks (2015)

6 Oct

Westport and Fairfield Restaurant Weeks are here (and just around the corner), so best stick with us, kids, as we show ya some deals on meals. Don’t miss out on these special chances to try out a new restaurant or go back to your favorite on the cheap. ;)

10/4-10/18

Westport Restaurant Weeks

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CT Food News: Food Trucks, Tastings, Fairs, Cowboys, Openings + CT Beer – 8/21/15

21 Aug

This week’s gonna be a humongo news post because we’ll be away next week in Cape Cod and Portland, checking out the food and drinking scene, checking out lighthouses by bike, and just chilling. So, we’ve gone ahead and stuffed all the great stuff going on and news here in the 203 and beyond into this here post. As always, thanks for reading!

8/21 Pimpinella will be tearing down the rooftop beer garden at Bobby Q’s in Westport starting at 9 pm. Come for some bbq and brews and soak up the summer air.

8/22 A five-course “Nose to Tail” farm dinner from Chef William Carbone of Dish Restaurant will take place right at the Killam & Bassette Farmstead. The meal is $100 dollars with all of the proceeds going to the Judy Lynch Memorial Scholarship Fund which goes to a Glastonbury senior based on community service and work ethic.  Continue reading

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