Went and was not impressed. Brisket is on the menu yet the chef/owner doesn't know how to cut it-he shreds it, like pulled pork...ugh tougher than leather...Brisket is to be sliced against the grain like corned beef...
Sides all pre-packed tubs of supermarket quality.
I asked what was homemade -"baked beans"-so I tried 'em...They were canned with added sugar...oldest and vilest trick in the book.
Owner/cook seems to have no experience cooking Q prior to this...
I can hear the grim reaper approaching....

Curtis House=Not a real restaurant anymore, vile.

Lots of pie places, very few any good.
Any one had real pie? Fresh made and baked in the same location, made with fruit not canned slop? Not the current farm stand rage of baking off frozen pies shipped in from who knows where...
Any real cream pies? Not whipped topping but actual CREAM...??
Thanks

3810 Whitney Avenue, Hamden, CT06518
(203) 909-6739‎
Promising real slow cooked smoked meats/ribs/sandwiches/burgers/rib eyes and sides.
Real authentic smoker here, custom made, rumor has it 12 hour pulled pork and 15 hour brisket.Apple cider brined slow smoked chickens, Bison burgers,roasted corn.....Bring it on!
Will report back later in the week, with pics...

Brownstone House IS a dive!
Try The Holiday Inn in North Haven.

Stowes in West Haven-best priced and tasting rolls. Scallop/oyster/clam/shrimp- all @ 4.95!

'Pasteis de nata'
http://www.vidadocepastryshop.com/index.php
This place has them and they are very good. It's located right behind the Puerto Vallarta restaurant in Newington-Berlin Turnpike.
Look just like these:
http://simmy.typepad.com/.a/6a00d8345...

Anyone ever eat at this chain?
Worth getting excited about?

Pizza House-Howe St New Haven

Henry's Restaurant (luncheonette) on State St in North Haven does a scratch hash, very good imho. It is a true greasy spoon, but most of the food and especially baked goods are better than most.
The bread pudding is equally worth the trip.

Thanks Bman-I can make it myself, which is what I will do this weekend.
And I totally agree-Shrimp with lobster sauce should have the ground pork in it-not peas, not cubed carrots!

Anyone know a source for the type of chow mein served years back at the old 'FAR EAST' restaurant in New Haven on Chapel and Howe?
It involves little else but soft cooked onion and celery, cornstarch slurry, a bit of ground pork and garnished with julienne chicken breast on top.
Served with thin crunchy noodles and (at my house) a mixture of white and friend rice....
I have to make it myself nowadays because what passes for chow mein is not good eats.

Giant boneless home made fried chicken tenders.
Not a heavy batter but very lightly coated and seasoned nicely.
Delicious-and dirt cheap, 99 cents each.
The brother had a pulled pork sandwich (made on site) for 3.95.
Not one complaint from the neanderthal so it must have been kick ass good.
I say get the tenders, take home and serve with corn,tomatoes, etc.

Beautiful foot long Hummels-served on a butter grilled buns.
My mom pronounced it a most excellent dog and ate the entire thing-not easy for an old lady.
Had homeade clam chowder-(no flour is used in any of the cream soups-per the new owner 'Phannie'-who was so sincere in telling me how much she loves to cook that she actually teared up) was delicious, fresh and correctly (imho) seasoned with fresh thyme.
We did not try the Lobster bisque, but it too is real cream based. It was priced 3.50 and 4.50
Phannie is greek and promised me she would be adding more Greek items to the menu as soon as her oven was set up correctly. She and her family took over this place 4 months ago and have made definite improvements. There are gyros and homeade greek chicken soup now but look for spanikopita etc, soon.
I had a nice salad with albacore tuna salad.
Saw great looking fried seafood,sweet potato fries and a Turkey club on others plates.
A special last night was a fried combo of shrimp/scallops and fish for 12.99.
Also noted a salmon burger on the menu.

Looks like Colonial Tymes aka the Tymes is no more-out of business.
A new 'restaurant' out is opening soon-Griff's Chicken Shack in the old Pepperidge Farms outlet spot.
http://www.facebook.com/pages/Hamden-...

http://www.courant.com/business/hc-so...

The corn now appearing in local markets and referred to as 'local' is grown up north of Hartford~Windsor. According to my sources, it is grown on former tobacco fields and has a cover of some sort that makes it grow faster...It is very sweet.

Joe will be selling BBQ this Saturday in Hamden at the Strawberry Festival @ Hindinger Farm.
http://www.hindingersfarm.com/hinding...

I returned here after a long absence at the prodding of my senior citizen Mom. She really likes this place so I indulged her.
We took 'advantage' of the early bird menu-16.95 for spanikopita, communal salad (w/feta and grape leaves),entrees, dessert and coffee.
They charged me 11 bucks for a margarita-I did ask for good tequila...but....
The salad and spanikopita were nice. My steak although tender and cooked to the correct tempertaure, had the taste of an uncleaned grill.
Mom loved her baked stuffed shrimp, although I noticed 'sea legs' not real crabmeat in the stuffing, a big no-no for me.
The coffee was meh and the worst part of it was the galaktabouriko (greek custard ) and baklava-both served warm from the microwave! ugh! Waitress said they always serve it thusly...Blasphemy, imho.
This place is located with a mile of 2 large private senior/nursing homes...explains a lot!
I don't think I'll be returning too soon.

It's on the menu at LASKARA in Wallingford. I ate there last night and noticed it.
"Paella
Shrimp, clams, mussels, calamari, and hot Italian sasage, sauteed with saffron, onions, peppers, and tomatoes in extra virgin olive oil and served over rice."
http://www.laskara.net/dinnermenu.php

Anyone try this place? Is it new?
I saw a billboard for it and checked the website-looks promising...
http://www.eastsiderestaurant.com/

Stowes in West Haven-large hunks of claw and tail, NO LANGOSTINOS , margerine (I don't think its real butter) on a simple roll. Always fresh and good. The price here is also usually @ 9.50-10.50.
Order 2...

Lobster salad is large hunks of real lobster and mayo, nothing else, which in my eyes is a good thing!
I don't expect lobster salad to be spiced or heavily adulterated, bland is ok here.
This is much better than any deli or restaurant-if you could even find a chunky REAL lobster salad anywhere.
Try it....

Yes!

Try a good old fashioned Quiche!
Onions, cheese, spinach and mushrooms in all or any combo would be luscious.
I also make this one all the time-gets raves!

ZUCCHNI PIE
4 cups unpeeled zucchini, sliced thin
1-cup onion chopped coarse.
½ cup butter or margarine (1/2 stick, a tablesp. Olive oil for lighter version)
1-cup carrots sliced thin.
(mushrooms can also be put in-use 1 sm. 4 oz. Can, sliced and well drained)
½ cup parsley or 2 tablespoons dried parsley flakes
½ tea. Salt
½ teas. Black pepper
¼ teas. Garlic powder
¼ tea. Sweet basil leaves (or fresh about 2 tablespoons)
1.4 tea. Oregano
2 eggs, well beaten
8 ounces (2 cups) shredded muenster or mozzarella, or mont.jack. (Even shredded mixture of cheddar or mexican mix is o.k.)
1 pie shell or 8-oz. Can refrigerated crescent dinner rolls.
2 teaspoons dijon or prepared mustard.

1. Heat oven to 375 degrees. In 10-inch skillet, cook zucchini and other veggies in butter until tender.
2. Add herbs and spices, cook 2 mins. Longer.
3. In large bowl, blend eggs and cheese. Stir in veggie mixture.
4. Place pie dough in 10 inch, ungreased, pie pan or baking dish, press over bottom and up sides to form crust. (Or separate crescent dough into 8 triangles. Place in ungreased 11-inch quich pan, 10—inch pie pan or 12 by 8 inch baking dish. Press over bottom and up sides to form crust.) Spread crust with mustard. (Can use 8-ounce can of crescent dinner rolls, separated into 8 triangles, instead of pie shell). Pour veggie/cheese mix evenly into crust.
5. Bake at 375 degrees for 18 to 20 minutes or until knife inserted near center comes out clean. (If crust becomes too brown, cover with foil during last 10 minutes of baking. Let stand 10 minutes before cutting into wedges. Serves 6.

USRDA
Protein 15%
Vitamin A 37
Vitamin C 28
Thiamin 14%
Riboflavin 28%
Niacin 10%
Calcium 35%
Iron 10
Phosphorus 0%

I did have to call my credit card company. The resatuarant was Laskara in Wallingford.

Saw an enticing Mothers Day buffet menu....When I called for a reservation they wanted a credit card...
Is this place worth a Mothers Day visit or should I go elsewhere?

Be very careful when using this website-I bought 2 certificates and the restaurant changed their mind and wouldn't honor them! The manager was very rude to me on the phone about it.
The website itself refused a refund-only offered a credit.

I ate at Mikey's once shortly after they opened. I recall the majority of dishes heavily laden with garlic. All 3 dishes and soups reeked of it. I am not a garlic hater but don't believe quality food needs huge doses of it.
Will give it another shot one day.
I haven't written off Park Central, but the menu is boring.
I can make better mashed potatoes and green beans than any chef out there so why should I be excited about something so mundane?
Don't get me wrong-I am not a lover of food follies-nor haute cuisine , but there is middle ground of inventive quality food and seasonal specialty dishes.
We will try it and see.

$5.00 Fries?
$11.00 Mac and Cheese?
À la carte dinner salads?
Who wants a second rate cut of steak?
I live 1/2 mile from this place but won't spend $21.00 on a cheap (and trendy) cut of beef. A good steak doesn't need marinating!
I would however, spend next to anything for an inventive menu...too bad.
This will be another clone of Playwright/Eli's/Colonial Tymes/Taste/Mikey's...Where the bar business takes priority over the food.