Thursday, June 18, 2020

The 25 Best Seafood Restaurants, Shacks, Eatery's, Hangouts & Waterfront Dining Experiences in Connecticut



By James V. Ruocco


Mussels Provencale
Key West Crusted Line Caught Yellowfin Tuna
Plateau Degustation
Calamari Fritti
Blue Point Oysters
Steamed Maine Lobster Drenched in Drawn Butter and Fresh Lemon
Shrimp in the Rough
Scallops Fregola 
Clam Fritters, Clam Strips and Whole Belly Clams
Coriander Seared Salmon

Just a sampling of options guaranteed to please from an abundant menu of fresh fish and seafood - all yours for the taking.

So dive right on.
 
You're in charge whether you're craving a simple lobster, a mouth-watering shrimp cocktail or a heaping tower of chilled oysters on the half shell.


It's healthy and delicious.
It's palate-pleasing satisfaction.
It's freshly prepared.
It's affordable.
It's expensive.
It's a classic source of contentment.
It's seriously good, diverse and interesting.

So take a gander enjoy the experience.
You're in the right place.

If you're ready to enjoy the perfect meal, check out one of these absolutely perfect venues.
You won't be disappointed.
A bottle of wine (or glass, if you prefer, is a must). 


Note: In view of the ongoing COVID-19 pandemic, Gov. Ned Lamont has issued safety guidelines for the state of Connecticut restaurants to follow immediately, including outdoor dining only with tables spread six feet apart for patrons. It is also suggested to call ahead to find out hours of operation, if reservations are needed and whether or not take out and curbside pick up is available.



Abbott's Lobster in the Rough
117 Pearl St., Noank, CT
Phone: (860) 536-7719



Harbor Lights
82 Seaview Ave., Norwalk, CT
Phone: (203) 866-3364


The Restaurant at Rowayton Seafood
89 Rowayton Ave., Norwalk, CT
Phone: (203) 866-4488





L'escale
500 Steamboat Rd., Greenwich, CT
Phone: (203) 661-4600




Pearl at Longshore Restaurant and Bar.
260 Compo Rd., Westport, CT
Phone: (203) 557-6260



The Wharf Restaurant
Madison Beach Hotel
94 W. Wharf Rd., Madison, CT
Phone: (203) 350-0014




Fresh Salt
2 Bridge St., Old Saybrook, CT
Phone: (860) 388-1111



Fish
245 Bedford St., Stamford, CT
Phone: (203) 724-9300






The Restaurant at Water's Edge
1525 Boston Post Rd., Westbrook, CT
Phone: (860) 399-5901



Max's Oyster Bar
964 Farmington Ave., West Hartford, CT
Phone: (860) 236-6299



Red 36
2 Washington, St., Mystic, CT
(860) 536-3604



Elm Street Oyster Bar
11 W. Elm St., Greenwich, CT
Phone: (203) 629-5795



Blue Oar
16 Snyder Rd., Haddam, CT
(860) 345-2994



Carlson's Landing
63 Main St., Essex, CT
Phone: (860) 767-2727



Oyster Club
13 Water St., Mystic, CT
Phone: (860) 415-9266



Shell & Bones Oyster Bar & Grill
100 S. Water St., New Haven, CT
(203) 787-3466




Rocky's Aqua
34 Riverside Drive #2, Clinton, CT
(860) 664-3788



190 Main Bar & Restaurant
190 Main St., Westport, CT
Phone: (203) 293-4564



The Whelk
575 Riverside Ave., Westport, CT
(203) 557-0902




Lobster Landing
152 Commerce St., Clinton, CT
(860) 669-2005



The Clam Castle
1324 Boston Post Rd., Madison, CT
Phone: (203) 245-4911





The Lazy Lobster
6 Broadway, Milford, CT
(203) 283-1864



Stowe's Seafood
347 Beach St., West Haven, CT
Phone: (203) 934-1991



Lenny & Joe's Fish Tale
1301 Boston Post Rd., Madison, CT
(203) 245-7289



Knapp's Landing
520 Sniffens Lane, Stratford, CT
Phone: (203) 378-5999



Sunday, August 4, 2019

From the Desk of Jim R: Dining Out, A to Z: Organika Kitchen Southport (Southport, CT) and Firehouse Deli (Fairfield, CT) (A Dining Review)




By James V. Ruocco

Almond Crunch Bowl:
banana, blueberries, almond milk, acai, mango, granola, strawberries, almonds, raw honey

Asian Vegetable Stir Fry:
assorted organic fresh vegetables, brown rice, sesame seeds, tamari soy sauce

Green Machine Smoothie:
banana, spinach, kale, coconut, hemp protein, almond butter, chia seeds

Kale Caesar Salad:
kale, romaine, parmesan cheese, grape tomatoes, toasted chickpea croutons, caesar salad dressing

Curry in a Hurry:
chickpeas, red peppers, carrots, onions, scallions, cauliflower, brown rice, cilantro, ginger, coconut milk, curry sauce

Crunch Up Smoothie:
banana, blueberries, mango, strawberries, granola, almonds, raw honey

Berry Hemp Acai Bowl:
banana, mango, acai, blueberries, strawberries, hemp protein, cacao, almonds, raw honey almond milk, flax seeds

No matter what the selection - and there are several - Organika Kitchen Southport's creative spot for food and drinks not only nods to current trends, but serves things up in a bright, agreeable manner that is the blueprint for its success. The food is healthy, simple, delicious and inspirational which accounts for its wide audience of customers and health food lovers, all of whom are never bored by the full-flavored choices that are good enough to get emotional over.

This is a fun place that takes its love of food and drink to new heights creating a fast-casual drive and buzz without gimmick or overkill. Everything on the menu is a welcome reprieve from those boring breakfast and lunches prepared hurriedly at home or those offered at other establishments that are anything but healthy. So let's indulge.


The Almond Crunch Bowl is artfully arranged and powerfully flavored with a crunchy-coated mix of particular strength and sprightly ingredients that heighten its taste. The Crunch Up Smoothie is wonderfully sweet and a real morning or afternoon delight that tastes good and makes you feel good all over. It also exhibits all the right flavors. The Asian Vegetable Stir Fry delivers a slight kick that is absolutely key to its enjoyment. The Green Machine Smoothie is something of an acquired taste that has its benefits. It is rich in fiber and high in antioxidants. It is tasty and fresh, for the most part. But it's not anything fancy or hypnotic. It is what it is and nothing more. You either like it or hate it.

First time there. Not to worry.
The staff - all smiles, of course - are only too happy to get you excited over everything they have to offer. Ask questions. Tell them what you prefer. Ask for recommendations. A meal? A smoothie? An afternoon pick-me-up or tangy refresher? They are quick to offer suggestions and give you a complete rundown on what ingredients are involved  once you make your final choice. Trust me, it works every time. You won't be disappointed. So much so, that once you finish eating or drinking, you might want to pop back up from your table and order something else for "take away."  I do it all the time, especially when it comes to the smoothies. It's perfect for the ride home or a visit to nearby Fairfield, Westport or Darien  while just driving around soaking up the sights.

Organika Kitchen Southport also offers several different cleansing options and juice/meal plans to remove toxins from your body that are consumed on a daily basis. Juices include everything from kale, cucumber, ginger and spinach to specially designed meals made with hummus, quinoa, romaine, arugula, tomatoes, celery and assorted veggies. All produce is 100% organic. And if kale and spinach are not to your liking, Organika offers other cleansing drinks made with bananas, blueberries, strawberries and coconut oil. You pick the plan and everything that goes along with.
The Breakfast Smoothie, made with fresh fruit, however, is a must. And so is the Mid-Morning Juice with its invigorating blend of beet, carrot, apple and ginger. They're refreshingly cool.  Simply wash them down and savor the moment.



Organika Kitchen Southport
3546 Post Rd., Southport, CT
(203) 955- 1500
Hours of Operation
Sunday, Monday, Tuesday, Wednesday, Thursday and Saturday
8 a.m-7 p.m.
Friday - Closed.






Whether you start your day with breakfast or lunch, Firehouse Deli - the best place for scrambled eggs and bacon, burgers, hot dogs, sandwiches and salads - offers earthy, delicious comfort food with portions that are both generous and overflowing. And yes, the space is busy with early birds, latecomers and people who like their food quick and ready and loaded with that important yum-factor that's often too hard to resist. If there's something you want but don't see, ask and maybe, they can whip you up something special and to your liking.

The hand-picked selection at Firehouse Deli is well-rounded and inviting.

For breakfast:

Sunshine Wrap: scrambled eggs, bacon, jack cheese, salsa, tortilla

Nick's Train: fried eggs, bacon, hash browns, VT cheddar, hard roll

Border Wrap: scrambled eggs, sausage, jalapeno jack cheese, salsa, avocado, tortilla

Gracie's French Toast: Vermont maple syrup, toast, bacon or breakfast sausage

California Omelet: eggs, avocado, bacon. tomato, jack cheese

Riviera Omelet: eggs, peppers, spinach, mushrooms, feta cheese

Alex's Breakfast Panini: scrambled eggs, peppers, sweet onions, sausage, chipotle mayo, VT cheddar, tortilla

Egg Sandwich: egg and cheese with ham, bacon or sausage



There's lots more to choose from including English muffins, croissants, homemade muffins and fresh baked bagels with cream cheese.

For lunch:

Arthur Ave. Sandwich: salami, pepperoni,ham, capicola, provolone, lettuce, tomato, olive oil, vinegar, hoagie roll

Dan-O Sandwich: roast beef, Swiss cheese, cole slaw, Russian dressing, whole wheat bread

Mother-In-Law Wrap: avocado, carrots, cucumber, lettuce, tomato, jack cheese, ranch dressing, tortilla

Salami on Rye Sandwich: salami, mustard, rye bread, pick on the side

French Hiker Panini: roasted turkey, apples, gruyere, honey mustard sauce, hard roll

Firehouse Black Angus Burger: hamburger, hot cherry peppers, jack cheese, avocado, chipotle mayo

Hummel  Hot Dogs: beef hot dogs with your choice of mustard, bacon, chili, cheese, Dijon mustard, sauerkraut, tomato salsa, avocado, pepper jack cheese, dill pickles

Lugano Croissant: honey maple ham, Swiss cheese, honey mustard, mayo, lettuce, tomato

Firehouse Deli Salads: tuna, seafood, Waldorf chicken curried chicken, egg, classic chicken

Susie Reuben: corned beef or pastrami, sauerkraut, Russian dressing, Swiss cheese, rye bread


The staff at Firehouse Deli are friendly, courteous and fast. They take your order upfront -  from the menu or specially prepared with modifications - confident that your experience will be well worth it and bring you back for a return visit whenever the urge strikes. I've been coming here for years and I've never once left disappointed about the food or the service. No matter how busy this place is, the customer always comes first. Nothing ever gets messed up from kitchen or table. No one is ever rushed out through the doors. And, if and when you finish your meal and you want something else, the Firehouse staff are more than happy to oblige.

One of the best choices for lunch, of course, is the salami on rye sandwich. It is prepared with thick, overflowing slices of salami, swathed in that all-important mustard, which is the context of this sandwich. Very strong-flavored and peppery, it is the perfect lunch option, as is the corned beef on rye sandwich that absorbs most of the juices and mustard for a unique taste of its own. Both of these sandwiches are so delicious and mouth-watering, I've often found myself 10 or 20 minutes later, getting off the Merritt Parkway for a return visit to purchase the same order, but as "take away."

Burgers are a must at the Firehouse Deli. And the Angus Burger - grade USA choice - packs a tasty wallop loaded with that savory beef flavor for someone in a burger-for-lunch mood. Perfectly grilled to your liking, it is incredibly tangy, flavorful and well worth the price. The Hummel Hot Dog, smothered with the topping or toppings of your choice, is also a great choice. One of the best hot dogs on the market, it contains that snap-style flavor that after one bite or two, sells the hot dog itself.

For those geared for the breakfast market, Firehouse Deli offers plenty of choices that happen to be good for you with portion sizes that provide great value for your money. Egg sandwiches and omelets are put together with great care and taste excellent. The bacon is crisp and savory. The French toast is a great breakfast choice. It has the right proportion from dairy to egg. The egg mixture has soaked up the bread perfectly. A healthy drizzle of maple syrup enhances the flavor. So much so, a second portion is not entirely out of the question.
And, last but not least are the homemade muffins and bagels. Let's just say that one is not enough. You might want to take one or two more with you to enjoy later in the day. That's how good they are.


Firehouse Deli
22 Reef Rd., Fairfield, CT
(203) 255-5527
Hours of Operation
Sunday 8 a.m.- 4 p.m.
Monday, Tuesday, Wednesday, Thursday and Saturday
7 a.m.-5 p.m.
Friday - Closed,

Wednesday, July 31, 2019

From the Desk of Jim R: Dining Out: A to Z: Sharing Summer Food and Drink Recipes From My Family



By James V. Ruocco

Simple. Delicious. Fun.

Dig in and enjoy ten special recipes from my family members that were part of my life - indoors and outdoors - every single summer.

Nothing complicated. Nothing high pressured.

Just easy, enjoyable drinks appetizers and food that they enjoyed making whenever they had the urge to entertain the family during picnics, midweek dinners, Sunday brunch or Saturday night meals with mom, dad, the uncles, the aunts, the grandmother and oh yes, my sister.


Blueberry, Strawberry and Cantaloupe Salad


Ingredients:

Cantaloupe
Blueberries
Strawberries
Sugar or artificial sweetener

In a large bowl, combine blueberries with well-round pieces of cantaloupe and strawberries. Chill in refrigerator for about 30-40 minutes. Serve with sugar or artificial sweetener.

"This recipe was one of my sister's favorites. It was often served after dinner or dessert at one of her outdoor picnics. Any time I would go to her house during the summer months, I would ask if this dish  was on the menu and she would say 'Yes.' " (Recipe of Joanne Ruocco Bianca, sister)


Raw Clams On the Halfshell


Ingredients:

Fresh raw clams (little neck or cherrystone)
Lemon wedges
Ice
Tabasco sauce
Cocktail sauce

Open clams sideways with knife to retain the juice. Place on tray of chipped ice. Squeeze lemon juice over the clams. Add a dash or two of Tabasco sauce and Cocktail sauce and indulge.

"During big family get-together's at my uncle Benny's home or summer cottage on Bantam Lake, he would sit comfortably at the picnic table surrounded by big buckets of clams, which he would open and serve to everyone in my family. He also loved spicy foods. Let's just say, we couldn't get enough. And there was more than enough to go around." (Recipe of Benjamin Capizzi, uncle)


Grilled Corn on the Cob


Ingredients

Fresh corn on the cob
Butter.
Salt

Preheat outdoor grill on high heat. Grill corn with husks still on them for 10-12 minutes. Wrap each piece of corn in tin foil and turn often until done. Once charred all over, add butter and salt and serve.

"Picnics at my grandmother's during the summer were commonplace. One of the main dishes was my uncle's famous grilled corn. We'd drive him crazy running up to the grill every three or four minutes asking if the corn was ready. When it was, it was well worth the wait." (recipe of Thomas DiPaola, uncle)

Ginger Ale Ice Cream Float


Ingredients:

Vanilla Ice Cream
Ginger Ale
Ice

Scoop vanilla ice cream into a tall glass. Top with ginger ale and ice and enjoy.

"Often an a Saturday or Sunday night following dinner at my grandmother's - take out pizza from Domenic's and Vinnie's because it was too hot to cook - my aunt would whip up a special batch of vanilla ice cream floats topped with Canada Dry ginger ale in big, tall frosted glasses. It was an enjoyable treat she loved making. But you only got one - not two." (recipe of Ursula "Sis" DiPaola, aunt)


Fresh Peaches in Red Wine


Ingredients

Red wine of your choice
Fresh peaches

Peel and cut peaches into wedges or halves and place them in a glass or stainless-steel bowl. Add enough wine to cover the peaches and let them marinate for 30-60 minutes. Cover with plastic or tin foil and chill.

"My dad loved fine red wine and fresh peaches so at a very young age, he taught me how to make this popular Italian dessert. Once it was refrigerated and ice cold, he would serve it to my mother and I. But since I was still a kid, I would get more peaches and less wine. Regardless, it was still delicious. Real delicious." (recipe of James Vincent Ruocco, father)


Old Fashioned Lemonade


Ingredients

Lemons
Sugar or artificial sweetener
Cold water
Ice

Slice the lemons in half and squeeze them to make the juice. In a clear glass pitcher, add juice, water, ice, sugar or artificial sweetener. Stir and chill in refrigerator. Add lemon slices for garnishment and extra flavor.

"My mom loved lemonade, not the store bought brand, but the kind you made from scratch on a hot summer afternoon. She'd buy fresh lemons at the grocers, grab a bag of sugar and whip up a batch of homemade lemonade almost every other day. It was one of her favorites. Mine, as well." (recipe of Frances Capizzi Ruocco, mother)

Shrimp Stuffed Avocado


Ingredients

Shrimp
Avocado
Mayonnaise
Parsley
Celery
Lemon
Salt
Pepper

In small bowl, add diced shrimp together with mayonnaise, chopped parsley, chopped celery and cubed avocado pieces and stir. Add freshly squeezed lemon juice and salt and pepper for seasoning. Spoon mixture into avocado halves and serve.

"During an afternoon lunch at Casey's in New Haven, my mother ordered 'Shrimp in Avocado' from the menu for both of us. We enjoyed it so much, she bribed the waiter to get the recipe from the chef and he gave it to her. She made it as often as she could. I also drove my mother crazy when it came to other shrimp dishes, but that's another story." (recipe of Frances Capizzi Ruocco, mother)


Black Raspberry Ice Cream Float


Ingredients

Black Raspberry Ice Cream
Ginger Ale
Whipped Cream.
Black Raspberries
Ice

Scoop black raspberry ice cream into a tall glass. Top with ginger ale and ice. Add whipped cream and fresh black raspberries for garnishment.

"Although everyone craved vanilla ice cream floats, my aunt would switch things up from time to time using black raspberry ice cream drenched in ice cold ginger ale. They were easy to make and welcomed by all at the dinner table. To this day, black raspberry ice cream remains one of my all-time favorites." (recipe of Ursula "Sis" DiPaola)

Cream Cheese Tomato Sandwich


Ingredients

Tomatoes
Philadelphia Cream Cheese.
Pepperidge Farm Very Thin White Bread.
Salt
Pepper

Cut tomatoes into whole slices. Slather one side of the bread with a heavy sampling of cream cheese. Top the tomatoes with salt and pepper. Put the two slices of bread together and serve.

"Whenever she was in the mood for a light snack before dinner, my aunt reached for the Philadelphia cream cheese, cut up some tomatoes and made this sandwich. She enjoyed it so much, I used to make it for her whenever she came home from work. Eventually, it became a favorite of mine as well. "(Recipe of Ursula "Sis" DiPaola, aunt)

Sliced Tomatoes with Fresh Basil, Olive Oil and Aged White Vinegar


Ingredients

Fresh Garden Tomatoes
Fresh Basil Leaves
Italian Oliver Oil
Aged White Vinegar
Salt
Pepper

Cut the tomatoes into whole slices and place on a dinner plate or serving platter. Sprinkle with chopped or whole basil leaves. Drizzle with whisked olive oil and aged white vinegar. Add salt and pepper and serve.

"My grandmother's garden was overflowing with fresh tomatoes and fresh basil. So this dish was often on the menu for lunch, dinner or an afternoon snack. The dressing, made from scratch, was absolutely perfect. Italian bread, on the side, was a must." (recipe of Anna Lapiana Capizzi DiPaola, grandmother)


Tuesday, July 31, 2018

From the Desk of Jim R: Dining Out, A to Z: Refreshing Summer Drink Recipes (From Our House to Yours)



By James V. Ruocco

Looking for summer drink recipes? Or something that's simply cool and refreshing.

Every summer at my house, my mom gathered up lots of fresh ingredients to make several, mouth-watering, home-made drinks from scratch. She enjoyed it. We enjoyed it. And we always came back for more.

These are some of her recipes.
Quick and simple. No fuss. No mess.


Old-Fashioned Lemonade



6-8  lemons.

sugar or artificial sweetener.

6-8 cups cold water.

ice cubes.

Slice the lemons in half and squeeze them to make the juice.

If using a clear pitcher, add 3-5 lemon slices or halves for extra flavor and garnishment.

Add water, ice cubes, sugar or sweetener. Stir and chill in refrigerator.



Strawberry/Lemon/Orange Cooler



3 lemons.

3 oranges.

10-15 strawberries.

sugar or artificial sweetener.

6-8 cups of cold water.

ice cubes.


Slice the lemons in half and use them to make the juice.

Slice the oranges in half and use them to make the juice.

Cut the strawberries in half. Toss them into the mix.

If using a clear pitcher, add the cut lemons and cut oranges for additional flavor and garnishment.

Add water, ice cubes, sugar or sweetener. Stir and chill in refrigerator. 



Berry Splash




1/2 cup of blueberries.

1/2 cup of blackberries.

1/2 cup of strawberries.

sugar or artificial sweetener.

6-8 cups of cold water.

Mint (optional for garnishment).

 ice cubes.


Cut the strawberries in half.

Add blueberries and blackberries.

Add water, fruit, ice cubes, sugar or sweetener into a clear pitcher.  Stir and chill in refrigerator. 



Old-Fashioned Iced Tea




6-8 Lipton tea bags.

1 lemon.

sugar or artificial sweetener.

6-8 cups of cold water.

ice cubes.


Add cold water, ice cubes, sugar or artificial sweetener.

Add 6-8 tea bags into clear pitcher of water and let them steep.

Cut the lemons into slices and squeeze them for juice. Add 4 or 5 slices into the mix for garnishment and additional flavor. Stir and chill in refrigerator.




Strawberry/ Orange Cooler



1 1/2 cups of strawberries.

1-2 oranges.

sugar or artificial sweetener.

6-8 cups of cold water.

ice cubes.


Cut up strawberries, toss in blender and puree.

Cut up oranges and squeeze them for juice.

Add cold water, ice cubes, sugar or artificial sweetener in clear pitcher.

Toss in sliced oranges and sliced strawberries for additional flavor and garnishment. Stir and chill in refrigerator.




Lemonade/Mint Refresher



6 lemons.

3-5 fresh mint leaves.

sugar or artificial sweetener.

6-8 cups of cold water.

ice cubes.


Slice the lemons in half and squeeze them to make the juice.

If using a clear pitcher, add 3-5 lemon slices or halves for extra flavor and garnishment.

Add water, ice cubes, sugar or sweetener. Stir and chill in refrigerator.

Add 2-4 fresh mint leaves to the mix for special flavoring.


Orange/Pineapple Cooler




Orange Juice.

Pineapple Juice

Canada Dry Ginger Ale.

1 lemon.

1 orange.

ice cubes.


In a clear pitcher, combine the orange juice, the pineapple juice and the ginger ale.

Cut the lemon and the orange into slices and squeeze them to make the juice. Use 2-4 orange slices for garnishment.

Add ice cubes. Stir and chill in refrigerator.


Limeade



8-10 limes.

6-8 cups of cold water.

sugar or artificial sweetener.

ice cubes.


Cut the limes into slices and squeeze them to make the juice.

In a clear pitcher, combine the lime juice, sugar or artificial sweetener. Use 3-5 lime slices for garnishment or extra flavor.

Add ice cubes. Stir and chill in refrigerator.


This column is dedicated to my mother Frances Capizzi Ruocco 




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