Did you know that New Haven was named by Expedia one of America's Top Foodie Cities?
Starting October 30, New Haven dedicates an entire week to showing off some of our delectible culinary haunts.
Here are some Festival Staff Picks to help guide your way through this Food-Lover's Haven:
Alexis Kellogg, Marketing Manager: HARVEST. You can taste how fresh the ingredients are, any dish with scallops is superb!
Liz Fisher, Managing Director: PHO and SPICE*. The food is amazing, the booths are very private and good for conversation, and the wait staff is great.
Patrick Dunn, Development Manager: ZINC is hands down my favorite! It is a great date night spot and the chocolate mousse dessert is a must-have end of any evening.
Sarah Sherban, Community Engagement Manger: MIYA'S. The 2016 White House Champion of Change for Sustainable Seafood, Miya’s leads the way with their creative approach to delicious and ethical nourishment. Try the Blessed Barack of Ribs (invasive Asian carp), Catfish Blues (invasive blue catfish, okra, apricots, and black eyed peas), or the Thimbleweed Salad (roasted sesame seasoned local kelp)—you can’t go wrong, and it’s probably guaranteed that you haven’t eaten it before.
Eddie Chase, Administrative Assistant: KOFFEE*. Probably my favorite spot in the city because of it’s terrific coffee, welcoming atmosphere, and delicious sandwiches.
Chad Herzog, Director of Programming: CASEUS Fromagerie & Bistro. Amazing cheese, beer, wine, and service; what is there not to like?
Tiffany Hopkins, Multi-Media Producer: BASTA TRATORRIA. Our operations manager, Bree Sherry and I are obsessed with Basta’s bolognese sauce. Unfortunately, it is not a regular menu item, but a daily “special.” So every day during the festival we would call them and ask if it was a special that day – they must have thought we were crazy! On the day after the last festival performance, Bree & I were sitting backstage, dirty and sweaty from a long day of post-festival clean-up and Bree called Basta and she literally screamed out loud when they told her that spaghetti bolognese was on the special menu that day. We promptly ordered 2 take-out orders and and practically skipped across the Green to pick up our dinner. It was even better than we had been dreaming of and we were 2 very exhausted but happy girls that night!
Kate Fletcher, Marketing & Communications: L'ORCIO. Mouthwatering Italian cuisine, excellent wine selection, wonderful wait staff, and optional heated outdoor seating (you would never guess there's a paitio when passing this brownstone on State Street!) Outside of Restaurant Week, you can choose to split two pasta entrees on the menu and try two dishes in one meal!
Tom Griggs, Director of Development: JOHN DAVENPORT'S AT THE OMNI. Their appetizers are incredible, really creative. I love the view of the Green, especially when we bring people new to New Haven. The Seafood Cobb is unbelievable, so much fresh crab, lobster, shrimp, avocado and of course bacon!
Missy Huber, Producer: BARRACUDA. The atmosphere is of a friendly neighborhood restaurant but the menu is out of this world! Many American favorites are infused with Latin influences (Colombian chorizo mac & cheese, anyone?). Barracuda is also noted to have the most happy hours in New Haven, so stop in after work or after a show (or both!).
Check out the complete list of participating restaurants online at INFO New Haven. Bon Appetit!
*These recommendations are not "on the menu" for Restaurant week, but well worth the visit.