Tag Archives: WIlton CT

Weekend Wine + Craft Beer Tasting Extravaganza at Ancona’s in Ridgefield + Wilton

22 Nov

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Drinking might be the most undervalued and talked about aspect of Thanksgiving that makes it great.  Ya feel us?  Sure, we know all about the pumpkin pie, the turkey, the stuffing (dressing?  psshhh), the cranberry sauce, and that deliciously weird green been casserole…but the drinks really help to make the meal complete.  Plus, getting through a few hours with your wacko family probably requires some heavy drinking.  We’re just saying…

So, look:  all that wine and great beer (no crap beer allowed on the Thanksgiving table) needs to get to your house somehow.  But, where should you go?  We’ve got the perfect answer:  Ancona’s in Ridgefield and Wilton.  For this weekend on 11/23 and 11/24 from 12-5 pm they’ll be hosting Tom Turkey’s 2 Day Tasting Extravaganza.

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Unsuspecting spot brings approachable farm to table food to Wilton. Bistro 7 – Wilton, CT

15 Aug

Back in October of 2011 Breno Donatti followed our blog and encouraged us to try out his, and his partner Matt Criscuolo’s, Piccolo Gelato Bar & Cafe in Ridgefield. Well, turns out Breno and Matt were up to more than just slinging gelato, they were also opening up the brand new Bistro 7 in Wilton!

So when Breno invited us to come out to Bistro 7 for a special blogger preview dinner, we had to oblige! Before even getting there we were excited for the food.  With Chef Kris Grossman‘s focus on fresh ingredients from local sources, his love of organic food, and making food from scratch, could we really go wrong?

Well, we couldn’t and we didn’t.  Starting things off, we were greeted by our nervous server, Carolina.  Not nervous because OmNomCT is scary, but just because she wanted things to be great and just right.  She did a great job all night, checking in on us and making sure that we were enjoying everything.  Carolina also serves triple duty here, also tending bar and creating desserts as the pastry chef.

When our orders for drinks and food were in, we had a chance to talk with Breno and got a taste of what it was like to run a farm to table restaurant.  Starting off, Chef Grossman has to be very flexible in terms of the menu and ingredients.  Sometimes you just can’t find the right items locally or they are out of season.  Also, because they won’t freeze or store large amounts of food (potentially wasted), they could run out of ingredients much faster than other restaurants that usually fall back on frozen ingredients.  So, they solve these challenges by creating new dishes all the time and keeping the menu quite large.

Well, let’s dig in and give you some snapshots of Bistro 7: Continue reading

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