Aux Délices Foods
Aux Delices is a gourmet food with 5 locations in Greenwich, Westport and Darien. We specialize in fresh healthy prepared foods to take away. We offer catering services for corporate and private clients, weddings and home delivery.
This locally sourced farm-to-table fast food spot serves burgers, salads, kale and quinoa bowls, plus kids’ meals, to be enjoyed in a casual setting. Click here for more.
Back 40 Kitchen
Try the baba ganoush, PEI mussels or pork tenderloin, or sample a little of everything with the chef’s tasting menu at this organic restaurant. Click here for more.
By the Way Bakery
This old-fashioned bakery is great for those with food allergies or sensitivities: everything is gluten-free, dairy-free and kosher pareve. All the food is made by hand, from scratch, in small batches. Click here for more.
Caffè Bon was launched as a unique mobile espresso bar and ventured into manufacturing and distributing CIÒBON, their gluten-free hot chocolate mix.
As told by Chef David Snyder
Describe your restaurant: We are a melting pot of culture with so many diverse cultural influences. It’s exciting and liberating to dabble in other cuisines as well as regional American, in order to give our clientele an exciting dining experience.
Tell us about your favorite dishes: Included in my favorites is our fennel pollen dusted sea scallops with heirloom beets, blood orange and shaved fennel, grilled octopus (always on our menu, although we change the prep of it at times), crispy chili garlic shrimp (a sort of a cult following for us), and hoisin and five spice duck breast with kale and cauliflower fried rice.
Describe your changing menu: I love to see what we can source locally, and also try to keep up with the general eating trends at that time of year. I truly love cooking in the fall and winter, I enjoy incorporating game and seasonal braising—food that is rustic and full of character. Click here for more.
Fjord Fish Market
This is the spot for all things seafood, from fried oyster basket dinners to entire clambakes. Click here for more.
Gabriele’s Italian Steakhouse
As told by Chef Joe Giordano
Your most popular menu item: The specialty steaks we offer are phenomenal—genuine Kobe beef and Italian Piedmonte steaks being two of the most popular—but our classic bone-in New York strip is second-to-none and a staple among steak lovers. We pride ourselves on using prime dry-aged beef and broiling every cut to perfection.
Where you’d like to dine: My free time is limited as I work seven days a week so aside from traveling to the edges of the globe for a unique experience, I think I would enjoy checking out Per Se right here in New York City.
Your favorite thing to cook after a long day: There is nothing like a fresh dish of pasta! Comfort food at its finest. Click here for more.
Fast comfort-food favorites, from chicken nuggets and fries, to chicken parmesan sandwiches, as well as a variety of wraps and salads. Click here for more.
This non-GMO, organic when possible, bakery specializes in special occasion cakes, pastries and confections. Must-orders include the fresh ciabatta bread, gluten-free chocolate chip cookies and signature chocolate raspberry granola. Click here for more.
Stop by to try their fabulous selection of burgers, as well as other eclectic menu items from kale salad to spring rolls to lobster mac and cheese. Click here for more.
As told by Chef Nadia Ramsey
Your signature dish: My signature dish is chicken curry and cranberry salad. I started serving this dish at baby showers and bridal showers through our catering division and it was so well received that we added it to the Méli-Mélo restaurant menu. It has become our most requested salad.
Most popular cuisines: Popular cuisine today is Latino and Asian dishes. When we cater with hors d’oeuvres we have a lot of fun with so many spices, infusions, colors and can be exotic in so many ways! These cuisines are very popular and fun at cocktail parties.
Favorite party tip: Make the event fun by diversified entertaining, meaning incorporate games or features like tarot card readers, a magician, a fun house, pool activities or a make-your-own crepe party.
Mill Street Bar & Table
As told by Chef Geoff Lazlo
Describe your changing menu: We source local seasonal produce from our own farm, The Back 40 Farm in Washington CT, and other local Connecticut farms. We change our menu to reflect what is happening on the farms in our area. We strive to serve the freshest produce possible and celebrate the bounty of these farms.
Your most popular menu item: We serve a wide range of menu selections, including options from our raw bar, kids’ menu, vegetables, handmade pastas, flatbreads and roasted fish and meats; within each category our guests seem to have their favorites. Baked clams, carrot fries, slow roasted lamb shoulder and wild mushroom flatbread are our top sellers. Our guests continually return because they know they will receive value in the high quality experience we provide and they are interested to see what new items are on the menu.
How many people you serve on the weekends: Saturday and Sunday brunch we serve
100 guests; Friday and Saturday nights we typically serve 200 guests. Click here for more.
My Mix Creative Kitchen
Serving enticing, good-for-you food inspired by bold flavors and curated by top chefs, this spot is great whether you’re on-the-go or want to relax and enjoy your meal. Click here for more.
The Ginger Man
This neighborhood restaurant is a favorite for the after-work crowd and families looking for hearty American fare. Beer connoisseurs will love the global selection. Click here for more.
The Granola Bar
A breakfast and lunch spot that serves fresh salads, sandwiches, brownies, cookies and treats, as well as various coffee and tea beverages. Service comes with a smile. Click here for more.
As told by Chef Gregori Peña
Tell us about your cooking style: I tend to gravitate toward comfort foods and family style meals because of my upbringing in the Dominican Republic—we lived a simple life off the land my grandfather owned. Moving to Harlem is what opened my eyes to countless new cultures and made me fall in love with food, and how each culture is shaped by its cuisine.
Person you’d like to cook for: I would love to cook for José Andrés one day. He has been at the forefront of so many food revolutions throughout the decades, from molecular gastronomy to the more casual and simple cooking that we are seeing today.
Favorite dishes to prepare: Those that require a long period of time like soups, stews and sauces. With a relatively small amount of effort, you can develop layers of rich flavor that can be used as the base for other dishes.
Describe the changing food industry: In the last few years I have noticed that the food scene has become much more straightforward, partly because diners are more educated. People appreciate amazing flavor as much as they appreciate presentation—one can’t override the other. Click here for more.