THE DISHGoing out to dinner? Here’s the word on what’s heating up the dining scene

SPECIAL ADVERTISING SECTION

Fairfield County is home to some fabulously good restaurants, catering to every taste and serving good eats prepared by some of the top chefs in the business. Whether your menu favorite is farm-to-table, international cuisine or small plates, the following pages will deliver what’s new and what’s hot in our local kitchens. BON APPETIT!

96 GREENWICHMAG.COM

SPECIAL ADVERTISING SECTIONTHE DISH

The hottest thing at my restaurant now is… the bar environment. I liken the atmosphere to the Oak Room at the Plaza. It’s a warm and comfortable place, particularly in the cooler months. Another hot feature is our mozzarella bar. Fun and inviting, it’s beside the open kitchen, so customers can sit there and interact with chefs while we’re pulling cheese.

I’m hoping… that we will be able to open more restaurants in locations where we feel like we’re an integral part of the neighborhood and invested in the community.

My favorite dish on our menu is… the Harlan Burger, which really sets the tone for the restaurant. The burger is made with three blends of meat and served with bacon onion jam and cheddar ale sauce on a Portuguese muffi n. It’s topped with Japanese barbeque sauce. We take something as simple as a burger and layer it with a variety of great fl avors. That’s how we approach every dish on the menu.

Best change to Stamford in the last decade… has been the evolution of the Harbor Point area into a real neighborhood. Stamford residents want better food, and we are elevating cuisine to meet that demand.

Stephen LewandowskiOwner/Executive Chef

HARLAN SOCIAL 121 Towne Street, Stamford203.883.8000 | harlansocial.com

Customers here will always fi nd… a great atmosphere, knowledgeable staff, and creativity coming from the kitchen and bar.

Three words to describe my restaurant are… inviting, friendly and hospitable.

The “personality” of my restaurant is… upscale and energetic while remaining a true neighborhood place. We’ve encouraged feedback from our guests so that together, we continue to build a restaurant that satisfi es the local appetite while surprising with new fl avors and ideas.

Biggest change in my restaurant ... occurs from hour to hour and day to day. The energy here is always different, because we cater to so many types of people. We’ll have business professionals in for lunch and happy hour during the week, and we’ll see the locals who live here coming in for dinner on weekends. So we’re constantly working to meet the demands of a diverse audience.

My fi rst job was... and I learned... at the Gotham Bar and Grill in Manhattan, where I learned how to organize a kitchen and run a restaurant effi ciently.

Person I’d most like to meet is… the Pope. I’ve cooked for a lot of famous people—Bruce Springsteen, Desmond Tutu and Nelson Mandela, which was a huge honor. It would be an amazing experience to cook for the Pope.

Best advice I ever got was… while working with restaurateur Drew Neiporent. He always said, ‘the proof is in the pudding.’ I believe that what you put into something is what you get out of it. That holds true for everything from cooking to relationships

I’m always inspired by… I have a team of amazing chefs and we constantly explore new dishes and push each other. That’s where great new fl avors come from.

Stephen Lewandowski

MARCH2015GREENWICH 97

SPECIAL ADVERTISING SECTION THE DISH

Fairfi eld County region and beyond.

My favorite dish on our menus is… the grass-fed, all-natural Slope Farms beef burger.

Best change to Fairfi eld County in the last decade… the infl ux of new restaurants and the rapidly growing restaurant industry, which brings more customers to all the towns here in Fairfi eld County.

My fi rst job was... and I learned... busboy; always be grateful and empathetic.

Person I’d most like to meet is… we just love to meet new people, especially those who share our passion for wine and food.

As answered by Vicente Siguenza

Customers here will always fi nd… a fi ne dining experience in a relaxed, cozy setting. A place that feels comfortable, where you can enjoy great food and exquisite wine at affordable prices, with pleasant customer service.

Biggest change in our restaurants is... the introduction of more locally sourced ingredients, and implementing the use of ingredients from our own vegetable farm in Weston.

The hottest thing at our restaurants now is… the grass-fed beef directly sourced from Slope Farms in Upstate New York.

I’m hoping… for more growth opportunities to serve our outstanding customer base here in the

Best advice I ever got is… stay humble because you may be drinking wine today, but you could be picking the grapes tomorrow.

I’m always inspired by… Entrepreneurs—people with passion and dedication.

I couldn’t live without… great food and wine!

A truly great day includes… happy, satisfi ed customers and staff!

Anything else you want us to know? Tell us here:We love what we do! We feel blessed beyond measure, and we want to thank all of our patrons for their continued business!

Harvest Burger

Harvest Mussels

Kleber, Nube and Vicente

Kleber Siguenza, Nube Siguenza and Vicente Siguenza 55 WINE BAR & RESTAURANT 55 Miller Street, Fairfi eld | 203.256.0099 | 55winebar.com

1104 Chapel Street, New Haven | 203.777.2500 | harvestwinebar.com372 Greenwich Avenue , Greenwich | 203.869.4080 | harvestwinebar.com

1077 Post Road, Darien | 203.662.3226 | scenawinebar.com

2 Forest Street, New Canaan | 203.966.6946 | cavawinebar.com

HARVEST WINE BAR & RESTAURANT

SCENA WINE BAR & RESTAURANT

CAVA WINE BAR & RESTAURANT

98 GREENWICHMAG.COM

SPECIAL ADVERTISING SECTIONTHE DISH

I’m hoping… to keep steadily growing our business while becoming a fi xture in the community.

My favorite dish on our menu is… our signature CHAR Grilled Octopus over a farro and roasted tomato salad.

Best change to Greenwich in the last decade… the rejuvenation of the downtown Port Chester.

A truly great day includes… everything going according to plan and everyone leaving happy and full.

Agron Rugova, Elio Rugova, Skel Rugova, Jimmy Rugova and Dean RugovaCHAR RESTAURANT 2 South Water Street, Greenwich 203.900.1100 | charct.com

As answered by Agron Rugova

Customers here will always fi nd… one of the owners is always available.

Three words to describe our restaurant are… rustic, sophisticated and innovative.

The “personality” of our restaurant is… unpretentious and very approachable.

Biggest change in our restaurant is... seasonally inspired menus changing out every three or four months.

Family owners Jimmy Rugova and Agron Rugova

My favorite dish on our menu is… Valencia Paelha. – Rui

I’m hoping… our guests understand our approach to the food industry, and for a great 2015! – Rui & Dana

Best advice I ever got is… reaching your 10,000th hour is critical in being great at what you do. – Rui

The best thing about my customers is… their incredible support in everything we do. – Rui, Dana & Maria

Rui Correia, Chef/Partner; Maria Correia, Partner; Dana Correia, Partner

DOURO RESTAURANT BAR 363 Greenwich Avenue, Greenwich203.869.7622 | dourorestaurantbar.com

My favorite dish on our menu is…

Rui Correia, chef/partner Customers here will always fi nd… that hospitality is our biggest focus; great food is a given. – Rui, Dana & Maria

Three words to describe our restaurant are… welcoming, lively, memorable. – Rui

The “personality” of our restaurant is… friendly, easygoing, warm. – Maria

Biggest change in our restaurant is... location. We moved to Greenwich Avenue in December 2011. – Rui

Best change to Greenwich in the last decade… the diversity of restaurants, the wine and food festivals, and all charity events supporting and involving the local chefs and restaurants. – Rui & Dana

MARCH2015GREENWICH 99

SPECIAL ADVERTISING SECTION THE DISH

money. At that time people didn’t pay with credit cards; they came up to the counter to pay.

Best change to Armonk in the last decade… Armonk is evolving and becoming more of a dining destination.

Person I’d most like to meet is… Well, I met Halle Berry five or six years ago at Molyvos—it doesn’t get much better than that.

Best advice I ever got is… “Let nothing be done through selfish ambition or conceit, but in lowliness of mind let each esteem others better than himself. Let each of you look out not only for his own interests, but also for the

Livanos Family – John Livanos, Nick Livanos, Bill Livanos, Corina LivanosMODERNE BARN 430 Bedford Road, Armonk, NY 914.730.0001 | modernebarn.com

As answered by Nick Livanos

Customers here will always find… an escape from home, an oasis filled with great conversation, food and drink.

Three words to describe our restaurant are… community, family, quality.

The “personality” of our restaurant is… inviting, warm, and similar to a Chanel suit—it’s timeless and never goes out of style.

Biggest change in our restaurant is... the rooftop garden. It started as a small project and has evolved to supply more and more of the produce used on the menu.

The hottest thing at our restaurant now is… Allen Brothers Steaks from Chicago

I’m hoping… for world stability and peace, and the way to achieve that is by eating more ramen! (Stay tuned, Chef Ethan is working on it!).

My favorite dish on our menu is… Lavender Honey Lacquered Duck Breast with farro “risotto-style,” roasted fennel, cauliflower purée, and plum ginger chutney.

My first job was... and I learned... cashier at the Arts Diner in Brooklyn —it sounds so obvious, but I learned the value of efficiency and how to count

interests of others.” (Philippians 2:3-4)

I’m always inspired by… the passion of our chefs. We often have deep conversations about the origin or inspiration behind a dish. They’re always keeping things fresh and new.

I couldn’t live without… my treadmill.

The best thing about our customers is… how warm and loving they are. It’s like walking into our favorite hangout, every time we enter the door.

A truly great day includes… a phone call from my kids that ends with them telling me that they love me.

100 GREENWICHMAG.COM

SPECIAL ADVERTISING SECTIONTHE DISH

My favorite dish on our menu is… My mother’s homemade Pastitsio (Greek Lasagna ) with a traditional Greek Village Salad.

Best change to Stamford in the last decade… the development of the Harbor Point area.

Best advice I ever got is… work hard every day, twenty-four hours a day, like someone will come and take it all away.

I’m hoping… to open another location in the near future, and to marry the love of my life!

The best thing about our customers is… they have all become my close friends. I know all of our customers by name. I have seen them grow as people, get married and expand their families several generations.

Moshos Family – Angelo, Helen, Stella and JohnELM STREET DINER 463 Elm Street, Stamford | 203.325.1141 | elmstreetdiner.com

As answered by John Moshos

Customers here will always find… someone they know, and donuts!

Three words to describe our restaurant are… family, quality, gourmet.

Biggest change in our restaurant is... the addition of unique menu entrees and specials.

The hottest thing at our restaurant now is… the Short Rib Grilled Cheese, Nutella Banana Waffle, and our one-of-a-kind Donut Sundae.

My first job was... and I learned... at twelve years old, I was a busboy. I learned so much about the restaurant business at a young age. Most importantly, I learned the value of hard work.

339 Greenwich Avenue, Greenwich 203.661.6634 versaillesgreenwich.com

Marc and Evelyne PenvenneBISTRO VERSAILLES AND PATISSERIE

Customers here will always find… the classics; delicious French food that is authentic yet sparked with a contemporary flair. And we always use grass-fed meat, organic poultry and organic produce.

The hottest thing at our restaurant now is… our dinner events; once a month we have a special themed menu, and we set the bistro up for a dinner party.

The “personality” of our restaurant is… a jovial Parisian bistro transported to Greenwich.

Biggest change in our restaurant is... our bar scene. Customers take a seat at the bar for a drink and a chat, bistro-style.

Ridgefi eld, Wilton, Greenwichlittlepub.com

Daneen GrabeLITTLE PUB

Customers here will always fi nd… great food, generous drinks, and a lively pub atmosphere.

Three words to describe my restaurant are… little, lively, loving.

The “personality” of my restaurant is… comfortable, like your favorite pair of old blue jeans.

The hottest thing at my restaurant now is… ghost pepper wings.

I’m hoping… that whoever is reading this

smiles and has a really terrifi c day.

My favorite dish on our menu is… Flowers Chardonnay.

Best advice I ever got is… to ignore everyone else’s advice of “don’t go into the restaurant business.”

I’m always inspired by… the teamwork of the Little Pub staff. And those crappy Yelp reviews.

Daneen and Doug Grabe

MARCH2015GREENWICH 101

SPECIAL ADVERTISING SECTION THE DISH

Francesco Casu, executive chef and Anthony John Rinaldi, sous chef

TOMMASO GRASSO, DAVID CORBO, JEFF PARADISEGOLDEN VIEW FIRENZE249 Railroad Avenue, Greenwich203.817.0919 | gvfct.com

Customers here will always fi nd… an authentic Italian dining experience with food prepared in our Mediterranean kitchen by our Executive Chef Francesco Casu and our Sous Chef Anthony John Rinaldi. Francesco was born in Milan. He has been cooking in Florence for over twenty years, including over two years at Three-Michelin-Star-award-winner Enoteca Pinchiorri. Anthony grew up in Greenwich in a family well-versed in Italian cooking. His passion led him to study and intern for almost two years in Piemonte, Puglia, and the Golden View in Florence before joining us in the opening of our Italian restaurant here in town. Our cucina prepares each dish to order using fresh, quality ingredients. We have an extensive wine list featuring bottles of Chianti, Brunello di Montalcino, Barolo, Barbaresco, Aglianico, and International varietals from different regions of Italy. We even have a few wines from our own label: the Selezione Tommaso Grasso. Our servers are friendly, knowledgeable and love to tell the story of how the GVFirenze made its way here all the way from Florence.

The “personality” of our restaurant is… We are passionate about our food, our

The best thing about our customers is… their graciousness, their loyalty, and their appreciation of great Italian food.

Three words to describe our restaurant are… the best around.

Anything else you want us to know? Tell us here:Owner Tommaso Grasso opened the Golden View Open Bar in 2002. With a beautiful view of the Ponte Vecchio right outside and of the Uffi zi Gallery and the city of Florence right across the river, the restaurant has been expanding along the Arno ever since. Partners David Corbo and Jeff Paradise are well-established in the food industry and have decades of experience between them serving the discerning palates of Fairfi eld and Westchester counties. After years of planning, the three partners have brought the best of Tuscany to Greenwich in the hope that someday we will be among the best of the Gold Coast. For daily updates and specials follow our Instagram at goldenviewfi renze or grub_guru. Visit our website or check out our Facebook page @ Golden View Firenze - Connecticut.

wine and making our guests feel as though they’ve been transported to a cozy ristorante in Firenze without ever having left the ground.

Biggest change in our restaurant is… our Executive Chef Francesco Casu is back from Italy and here to stay. He and Sous Chef Anthony Rinaldi are our dynamic duo. Their food is amazing!

The signature dish at our restaurant is… the Tagliatelle al Cinghiale. Fresh, homemade pasta with a Wild Boar Ragu. Molto Bene!