The restaurant scene in New Haven has been improving for years. Here is a recent article on the latest . . .
Innovative cuisine is not the first thing that comes to mind when one thinks of New Haven. For many Bostonians, the city is a pit stop on the way to Manhattan, the place to down a white clam pizza at Frank Pepe’s or Sally’s on Wooster Street. But thanks to a trio of chefs who have taken full advantage of Connecticut’s bounty of seafood and farms, New Haven has quietly blossomed into a foodie mecca. This has pleasantly surprised transplants like Jessica Bloom, who moved here two years ago from Boston’s South End.
“When I told people in Boston that I was moving to New Haven, the standard response was: ‘Oh, well at least they have good pizza!’ However, I have been blown away by some truly amazing meals here, especially when it comes to restaurants where the chefs create their menus based on food they found at the local farmers’ market or that they foraged themselves,” says Bloom, who will be attending the food studies program at New York University in the fall.
As chef and co-owner of the restaurants Zinc and Kitchen Zinc, Denise Appel has led the farm-to-table movement in the city. On any given Wednesday in summer and fall, she can be found loading up on fresh produce and locally raised meat at the downtown farmer’s market. Depending on the week, this might include beets and radicchio from Urban Oaks organic farm in New Britain, strawberries from Rose’s Berry Farm in Glastonbury, and sausage from Eagle Wood Farms in Barkhamsted.
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