Tag Archives: Wilton restaurants

Mission: Devour @ A Taste of Wilton 2015

14 Apr

We love events where restaurants, caterers, and drink slingers gather together to help you gorge like a pig and drink like a fish. Well, get ready for A Taste of Wilton on 4/20 (perfect day for munchies, huh?) from 5:30-8:30 at the Wilton Historical Society. Tickets are a very affordable $25 for Wilton Historical Society members, $30 if you buy them in advance, or $35 at the door. 

Here’s everything that you’ll get to sip and munch on:

Continue reading

13 Restaurants Take Part in Wilton’s First Restaurant Week

28 Feb

Congratulations to Wilton!  From March 11 to March 16 they will hold their first Restaurant Week.  This will be a great time to get out around town and check out some of the great new restaurants (and old faves) and save some serious dinero with prix fixe menus in the process.  The Wilton Chamber of Commerce will be changing their site with menu info and pricing, so make sure to keep up to date with them and check back here for updates, too.

Bianco Rosso

Bistro 7 (3.75 Noms)

Bon Appetit Cafe

Cactus Rose (3.25 Noms)

Coffee Barn

Green Leaf Organic Bakery & Cafe

Continue reading

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

%d bloggers like this: