NewHavenEats: The First Six Months

Part One

Since July, when this blog launched, I have been impressed every week by the quality and diversity of food New Haven restaurants have to offer. Even more remarkable is the generosity, warmth and good humor of every owner and chef I’ve profiled. It is they who’ve made this blog possible, and I’m grateful to each of them.

Today is the first of a two-part, pictorial round-up of the food and restaurants I profiled over the last six months. You’ll have to wait until the day after New Year’s for the second installment. Keeping in mind I’m a photographer, not a reviewer, I’ve used one favorite photo from each restaurant and a link to their website to refresh the eater’s memory.

Mara Lavitt

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• Bistro Mediterranean and Tapas Bar: http://bistromediterraneanandtapasbar.com/

Halibut al Sarten, pan-roasted halibut with lentil risotto.

Halibut al Sarten, pan-roasted halibut with lentil risotto.

• Red Lentil: Closed in New Haven, open Watertown, MA  http://theredlentil.com/home-2

The Gobi Manchurian: Cauliflower tossed with Indian seasonings, breaded with chickpea flour, fried, and finished with sweet and spicy tomato sauce and fresh cilantro.

The Gobi Manchurian: Cauliflower tossed with Indian seasonings, breaded with chickpea flour, fried, and finished with sweet and spicy tomato sauce and fresh cilantro.

• Atticus Bookstore/Cafe: http://atticusbookstorecafe.com/

Strawberry and goat cheese salad with baby greens, candied pecans and tomato balsamic.

Strawberry and goat cheese salad with baby greens, candied pecans and tomato balsamic.

• Cave à Vin: http://www.caveavinwinebar.com/

Wine, wine, wine. Over 60 wines; sampling with a wine flight is ideal.

Wine, wine, wine. Over 60 wines; sampling with a wine flight is ideal.

• Zafra Cuban Restaurant and Rum Bar: http://zafrarumbar.com/

Left to right: Mojito (silver rum and fresh mint), Captain Jack's Sparrow (layered blue Curaçao, cranberry juice, pineapple juice, and Pyrat rum) and the Papa Hemingway daiquiri (silver rum, grapefruit juice, maraschino liqueur).

Left to right: Mojito (silver rum and fresh mint), Captain Jack’s Sparrow (layered blue Curaçao, cranberry juice, pineapple juice, and Pyrat rum) and the Papa Hemingway daiquiri (silver rum, grapefruit juice, maraschino liqueur).

• Basta Trattoria: http://www.bastatrattoria.com/

Frank Criscuolo, who died in 2011, was the owner of Basta Trattoria with his wife Claire. He is pictured here with his seafood zuppa.

Frank Criscuolo, who died in 2011, was the owner of Basta Trattoria with his wife Claire. He is pictured here with his seafood zuppa.

• Skappo Italian Wine Bar: http://www.skappo.com/

Salame di Cioccolato: a fudge-like dessert with dark chocolate, almonds and raisins made by Yvette Sincavage.

Salame di Cioccolato: a fudge-like dessert with dark chocolate, almonds and raisins made by Yvette Sincavage.

• Pho Haven: 77 Whitney Ave.

The Lau Canh Chua or tamarind soup: pineapple, tomatoes, okra, sprouts, taro stem, Vietnamese herbs, and either fish, chicken, shrimp or tofu.

The Lau Canh Chua or tamarind soup: pineapple, tomatoes, okra, sprouts, taro stem, Vietnamese herbs, and either fish, chicken, shrimp or tofu.

• Swagat: http://www.swagatct.com/

Bhindi Do Piaza is how you say okra with onion at Swagat.

Bhindi Do Piaza is how you say okra with onion at Swagat.

• New Haven Meatball House: http://nhmeatballhouse.com/

Vegetable Balls over Rigatoni with pesto sauce left, and Beef Balls with classic tomato sauce over spaghetti. A combination of Grandma's cooking and modern cuisine.

Vegetable Balls over Rigatoni with pesto sauce left, and Beef Balls with classic tomato sauce over spaghetti. A combination of Grandma’s cooking and modern cuisine.

• Lalibela: http://www.lalibelarestaurantct.com/

Senge Karya: hot peppers stuffed with sauteed tomatoes, onions, garlic and shallots, served with injera bread .

Senge Karya: hot peppers stuffed with sauteed tomatoes, onions, garlic and shallots, served with injera bread .

 

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