Chef Christian Petroni Live on CTbites Hot Dish Podcast

CTBites_CPetroni1.jpg

Beb! It’s the CTbites’ Hot Dish Podcast Episode you’ve all been waiting for. This week we sit down with Next Food Network Star, Chef Christian Petroni…of yeah…he also owns Fortina Pizza (all 5 locations). Petroni gabs about his summers in Italy, growing up in the Bronx, how he “learned” to cook, and the epic importance of cheesy garlic bread. Join us chez Webster, and have a listen here.

How do you listen to CTbites Hot Dish?

  1. CTbites Hot Dish is a bi-weekly podcast. To listen, use PODCAST App (or any podcast player).

  2. Search for CTbites Hot Dish or click here.

  3. SUBSCRIBE to CTbites Hot Dish

  4. You can also listen via CTbites.com here

  5. Enjoy at your leisure.

Many thanks to our launch sponsor, Norwalk Now, where Norwalk businesses come together to bring you their city in real time.

NN_PRIMARY LOGO 3.jpg




Posted in Restaurants, Unabridged | Tagged , , , , | Leave a comment

8 Connecticut Brewfests for Spring/Summer 2019

shutterstock_135418502.jpg

Flowers aren't the only things to start popping up this spring, as brewfest season follows the sun into outdoor spaces all over Connecticut. Below is a short list of several notable events from around the state, from the eastern shore, all the way down into lower Fairfield County. Take a look, and start planning early. 

Black Hog Suds & Curds 

On Saturday, April 27th, the owners of Black Hog Brewing and Caseus bring 10 of the finest cheese makers in New England, plus 18 breweries, to their location at 115 Hurley Rd. in Oxford. Tickets include a glass and sample pours throughout the day, plus cheese samples and beer and cheese to-go.

Brewfest At The Beach

Ocean Beach Park in New London is the setting for the 2019 Brewfest At The Beach, featuring over 150 beers on tap, live music, "brew friendly food," and a wine tasting all included with the price of admission. The brews and views are available to you after work from 6-9pm on Friday, May 10th, and proceeds benefit Camp Rotary. 

Harmonies and Hops

Black Pond Brews are proudly made by Authentic Swamp Yankees in Danielson, Conn., home of the Harmonies and Hops beer and music festival. Black Pond is joined by a dozen more breweries and home brew clubs for the event, with music from The Bleecker Street Rippers on the afternoon of May 11th. 

Gathering At The Bines

Over 45 breweries will gather on the grounds of the hop yard at Two Roads brewery in Stratford to celebrate the fourth year of GATB on May 18th. A single ticket gets access to samples from every brewery, plus the giant Cluster Truck food truck hub. General admission tickets are good from 12:00-3:00pm, and VIP ticketholders can stay another hour 'til 4:00, a t-shirt, and a special, after hours pouring event. 

Ninety9Bottles Craft Beer Festival

The festival returns to the top of the hill at Oyster Shell Park on Saturday, June 1st. Enjoy views up and down the river and stroll along paths between over 75 beers on tap from over 50 regional breweries, food vendors, and live music. The event will benefit Norwalk's Adoption Hope Foundation from 2:00-5:00pm.

Pizza In The Park

Stamford's first brewfest in Mill River Park was such a sold out success in its first year the hours and tickets available have been expanded for 2019. Your ticket for this June 15th gets you a free beer upon entry, and access to the Half Full pop up beer garden, live music from Kind Country, BooYah!, Eggy, and more, food trucks, and pizza from Coalhouse, Fortina, Dough Girls, Abeetz... the list goes on. The proceeds from all beer sales from 2:00-8:40pm go to the Mill River Park Collaborative to benefit the downtown greenway. 

Two Roads Road Jam

The music festival with a beer fest attached blows thew roof off Stratford from June 21-22nd at Two Roads. Friday's show features The Motet and Drop Party, while Saturday will be headlined by Matt&Kim, with Ripe, Spafford, The Alpaca Gnomes, and more, all while Two Roads beer tents and food vendors surround the stages. Your ticket includes your first pint of beer.

Summers, Sessions, Sours & Stouts

If you haven't made the trip to New England Brewing Company in Woodbridge, June 29th is your chance, as they present a beer-style-specific benefit for the Smilow Cancer Hospital. Fifty breweries from Connecticut and beyond will be pouring, and 100% of the proceeds go to funding Smilow. 

Posted in Restaurants, Unabridged | Tagged , , , , | Leave a comment

A beginner’s guide to becoming a certified chef

by Jeremy Abbey, CEC®, CEPC®, CCE®, CCA® Director of Culinary Programs, American Culinary Federation

1,377,200 cooks.

That’s the number that will be needed by 2026, according to the Bureau of Labor Statistics. This staggering number, exacerbated by the challenges of low wages, long hours and employees not understanding what to expect, will probably grow. The hospitality industry is nearing a crisis if it continues on the same path without changing the way we train the potential workforce.

“Half the young people that start college don’t earn a degree but leave with piles of debt,” wrote Tom Vander Ark in a 2018 Forbes article. Millennials and Gen Z are seeking alternatives that can provide skills and knowledge to support a career that is quicker and cheaper than higher education. So how can the industry meet the needs of continual growth without an educated, talented pipeline of workers? It all begins with quality training.

4CertificationExams_2016ACF_NE_REG_COMP_0016

Recently, the ACF Culinary Certification Program became the only stackable credential for cooks and chefs in the United States. According to the Department of Labor, a stackable credential is:

“part of a sequence of credentials accumulated over time to build up an individual’s qualification to help them move along a career pathway or up a career ladder to potentially different and higher paying jobs.”

The ACF’s ladder of 16 credentials allows an individual the ability to accumulate knowledge and skills through the life of their culinary or pastry career, leading to the Certified Master Chef® (CMC) or the Certified Master Pastry Chef® (CMPC) credential. Along the way, the ACF provides industry professionals, regardless of experience and background, the ability to network, training, development and tools that lead to a successful career in any branch of food service.

To attain stackable credential status, in 2016 the ACF opened the Certified Fundamentals Cook (CFC) and the Certified Fundamentals Pastry Cook (CFPC) to all eligible candidates. Previously, this credential was only available to ACF Education Foundation (ACFEF) Accredited Secondary school graduates.

This beginner certification gives the holder the ability to prove they have obtained the knowledge and skills necessary for entry-level food service employment. It requires:

  • a high school diploma, GED or 75 Continuing Education Hours;
  • two 30-hour courses, one in Nutrition and one in Food Safety and Sanitation;
  • and a passing grade on the written and practical exams.

Once the candidate earns their CFC/CFPC and gains employment, they are eligible to use the ACF Certification ladder to elevate their skills and knowledge and build a pathway for career goals.

ACFEF accredited secondary programs have been leading the way in training the youth of our culinary industry for years. Many programs across the country have been using ACF Certification as a tool to give their graduates a competitive advantage in the workplace and to introduce them to professional resources to develop their careers. Now, this program is open to all candidates coming from any CTE and alternative skills training programs.

Working with dedicated members of the ACF, a pilot program of the CFC credential was run in a Chicago-area community center with much success.

“When I heard about the certification, I just jumped on it,” says Chef Dina Altieri, CEC, CCE, who taught the class. “It was so important to me.” Chef Altieri has been teaching in the field of culinary arts and hospitality for more than two decades. She left her job at a college behind to take the job at the Center on Halsted, hoping to affect change — change in peoples’ lives, and change in the conversation around what the path to a career in food service looks like.

“What about the person who wants to get a little bit of training and then get out there and work in a commissary kitchen or an institutional kitchen? There are millions of employees. Not everybody is suited for the same path.”

The Fundamentals certifications can help forge that path for those who do not look like the “traditional” student. No work experience is necessary, and the 30-hour courses can be done anywhere: online, at a nearby college or within a job readiness program like that at the Center on Halsted.

“Training programs like these, they’re change agents.”

“The whole point is to instill some change in our clients. They might have fallen on rough times or have barriers to employment, or both,” Altieri says. “We need to offer accessible touch points for everyone who wants to enter food service, not just people who can devote years of education to it.”

These expanding possibilities of training for the culinary and pastry arts will provide a more qualified workforce to fill the approaching void and need for workers. Not only can alternate training facilities like the Center on Halsted teach people the skills necessary for certification, many states have now added the ACF’s CFC and CFPC to their list of recognized industry credentials for secondary programs.

The ACF is actively working with educators across the nation to help culinary programs in getting these credentials on state approved lists. Once on these lists, the program potentially has access to funds to help enhance their programs. Not only does this help the educator, it ultimately helps the student by providing a fast track to the workforce.

The need for skilled employees continues to grow and the growth of technical education programs in secondary schools is a promising shift to avoid the collapse of the restaurant industry. As more and more secondary students are seeking alternatives to high education, holding a credential that is recognized in the workplace provides a solution to the traditional model of going to college or university.

The tools available from NOCTI and the ACF along with growing credibility of industry certifications is promising. The ACF continues to look towards a brighter future as more and more Certified Fundamental Cooks and Certified Fundamental Pastry Cooks enter the workforce and begin to see the value of using the ACF stackable credential ladder as a vehicle to launch a successful culinary career.


Sizzle Logo-KO-01-blackAre you a culinary student, apprentice, young or aspiring chef or cooking enthusiast? Visit sizzle-digital.com every Tuesday for brand new content made especially for you.

The post A beginner’s guide to becoming a certified chef appeared first on We Are Chefs.

Posted in Chefs, Unabridged | Tagged , , , , , , | Leave a comment

Get into #DiningMode on Mother’s Day + Give Mom the Gift of Uninterrupted Conversation

Did you know your mom earned her pilot’s license at 17? Did you know she played mandolin in a bluegrass band in college? Maybe — but maybe not. And maybe it’s because, rather than making conversation when you’re dining out with her, you’re always on your phone. Fear not; you’re not alone. A recent OpenTable survey revealed that 85 percent of adults check their phone at least once while dining out and 40 percent still get lectured by their moms about their phone time — all missed opportunities to get to know your favorite mom. In the spirit of helping to make the mom in your life the center of attention this Mother’s Day, we’re encouraging diners to participate in #DiningMode on May 12th. Put aside your phone and give the one you’re with the gift of being truly present and connecting over a great meal. Anyone can participate while […]

The post Get into #DiningMode on Mother’s Day + Give Mom the Gift of Uninterrupted Conversation appeared first on OpenTable Blog.

Posted in Abridged, Restaurants | Tagged , , , , | Leave a comment

Enter to Win Our Mother’s Day #DiningMode Giveaway

Tius Mother’s Day, we want to help you make the mom in your life the center of attention. Participate in #DiningMode on May 12th to connect with your favorite mom — and you could win a $400 gift card. What is #DiningMode exactly? It’s is an opportunity for people to set aside their phones while dining and connect with loved ones this Mother’s Day. Anyone can participate while dining out at one of OpenTable‘s 50,000+ restaurants or by visiting one of the nearly 500 OpenTable establishments in the U.S., Canada, and Australia that are supporting the #DiningMode campaign.  To enter OpenTable’s #DiningMode giveaway for a chance to win a $400 gift card ahead of Mother’s Day, between now and May 10, 2019, follow @OpenTable on Instagram, share a picture of you + your mom/mother figure with whom you plan to enjoy a phone-free meal on Mother’s Day on the platform, and […]

The post Enter to Win Our Mother’s Day #DiningMode Giveaway appeared first on OpenTable Blog.

Posted in Abridged, Restaurants | Tagged , , , , | Leave a comment

Chef Emily Mingrone Opening Tavern on State, A Classic American Tavern, in New Haven

Tavern_On_State_New_Haven.jpg

Chef Emily Mingrone (of Fleisher’s, Match & Jesup Hall) is turning a long time dream into reality with the upcoming opening of her own restaurant, Tavern On State. Tavern On State will be a classic American tavern with a modern twist, located in the East Rock, New Haven, neighborhood. Mingrone had been working on this project for years, but she couldn’t find the right location. When her old drinking haunt, Cojones, became available, she knew it was meant to be.

“I’ve learned so much working with Chefs Storch and Taibe, and I’m so grateful for those experiences,” says Mingrone. Now it’s HER time. We are thrilled to see another female chef in the Connecticut restaurant scene, and we are excited to see what this seasoned chef has in store for us.

Mingrone describes the vibe at Tavern on State as having a “simple concept in menu and design.” “One of my biggest frustrations as a consumer is sometimes you just want a really good steak or delicious shrimp cocktail, and there is no place to get really great classic American fare. At Tavern On State, I want to make simple flavor focused, properly made tavern food.”  Think oysters on the half shell, but garnished with yuzu vs mignonette; interesting versions of the classic shrimp cocktail, grilled octopus, burgers, and sexy steaks.

Mingrone hopes to “create a fun simple menu, a restaurant where people know what to expect.” She plans to leverage her relationships with local butchers and farmers, forged from her many years in the Connecticut food world. Copps Island Oysters, Fleishers, Sport Hill Farm, and Holbrook are just a few of the producers she plans to engage at Tavern.

And what about cocktails, you may ask. Mingrone has partnered with another Jesup Hall alumna, bartender Shane McGowan, to create simple classic cocktails…that are really freakin’ good.

The look and feel of Tavern On State will include lots of nice texture, exposed bricks, and rough wood. There is outdoor seating for 20 guests in the alley patio, and the dining room seats about 45.

Chef Mingrone hopes Tavern will be a destination as well as a neighborhood spot. She is shooting for May for the opening date. We will keep you posted as the big day gets closer.

Tavern On State, 969 State Street, New Haven

Posted in Restaurants, Unabridged | Tagged , , , , | Leave a comment

To Celebrate Earth Day, OpenTable Reveals the Best Eco-Friendly Restaurants Across the U.S.A.

We’re making it even easier to go green this Earth Day with our list of the Best Eco-Friendly Restaurants in America on OpenTable. The restaurants featured are working to have a positive impact on the environment, ranging from reducing food waste and sourcing responsibly to supporting local farmers and more. With this year’s list, we’re excited to highlight those restaurants that are making a conscious effort to increase sustainability and leading the industry in a more eco-friendly direction. As part of the curation process, restaurants were invited to submit their restaurant and eco-friendly practices for consideration in this year’s Eco-Friendly list. The list, which included submissions from ZeroFoodprint and Good Food 100 Restaurants, was then reviewed by OpenTable to determine which restaurants are demonstrating sustainable practices. Through a variety of efforts, such as developing certified organic roof-top farms, using eco-friendly construction for their space and committing to zero food waste, […]

The post To Celebrate Earth Day, OpenTable Reveals the Best Eco-Friendly Restaurants Across the U.S.A. appeared first on OpenTable Blog.

Posted in Abridged, Restaurants | Tagged , , , , | Leave a comment

To Celebrate Earth Day, OpenTable Reveals the Best Eco-Friendly Restaurants Across the U.S.A.

We’re making it even easier to go green this Earth Day with our list of the Best Eco-Friendly Restaurants in America on OpenTable. The restaurants featured are working to have a positive impact on the environment, ranging from reducing food waste and sourcing responsibly to supporting local farmers and more. With this year’s list, we’re excited to highlight those restaurants that are making a conscious effort to increase sustainability and leading the industry in a more eco-friendly direction. As part of the curation process, restaurants were invited to submit their restaurant and eco-friendly practices for consideration in this year’s Eco-Friendly list. The list, which included submissions from ZeroFoodprint and Good Food 100 Restaurants, was then reviewed by OpenTable to determine which restaurants are demonstrating sustainable practices. Through a variety of efforts, such as developing certified organic roof-top farms, using eco-friendly construction for their space and committing to zero food waste, […]

The post To Celebrate Earth Day, OpenTable Reveals the Best Eco-Friendly Restaurants Across the U.S.A. appeared first on OpenTable Blog.

Posted in Abridged, Restaurants | Tagged , , , , | Leave a comment

Tony’s at the JHouse Hotel: Fine Casual Dining

Tonys_Jhouse_Greenwich_CT.jpg

Tony Capasso has developed quite the reputation earning himself quite the following. After spending nearly 20 years at Valbella! and Gabriele’s Italian Steakhouse, the veteran Maître d’ now has a steak place of his own at the JHouse, a boutique hotel in Greenwich. Tony is warm, affable and charming. He has a special way with his customers as he circles around to each table offering quick yet challenging trivia questions for all to answer. His eyes twinkle. His smile is infectious. 

Tonys-Greenwich (401).jpg

Tony comes around to our table. “What’s the most expensive spice?” He asks. 

“Saffron,” we answer this one quickly.

“What’s the second most expensive spice?” 

We pause and look at him quizzically? 

“It begins with the same letter as this small, wealthy country in Europe,” he offers as a hint. Monaco? Luxembourg? Andora? We are way off. 

He offers another hint. “It’s the only country where everyone is technically a virgin.” 

I think about this and the improbability of the hint. 

Tonys-Greenwich (795).jpg

The letter V. His clues are fast and he starts to fire frantically, like a veteran auctioneer. 

Finally, “Vanilla!” a couple of us shout out in unison as though we’re contestants on some game show and not guests in an upscale restaurant. (The country he was referring to was Vatican City!) There’s a livelihood at Tony’s that he absolutely encourages. 

Tonys-Greenwich (655).jpg

During our game of trivia, a plate of warm, buttery garlic bread and marinara dipping sauce are brought to our table. The garlic to butter ratio is good – you don’t have to worry about offending your dinner partner! I sip a nice Chardonnay, a Louis Jadot, the only French wine in the house.

More food arrives. A plate of yellow and red beefsteak tomatoes, cherry tomatoes and a plump ball of burrata in the middle of it all, taking center stage. I’ve never met a Burrata I’ve not liked, but it’s not tomato season, and I thought them to be slightly lackluster. The Tuna Tartare with wasabi tabiko, cucumbers, cilantro, avocado and house-made waffle-cut chips was pleasant.  Fresh, refreshing, flavorful, a generous serving for one, a nice size for two. 

Tonys-Greenwich (594).jpg

The appetizer piece de resistance, however, was The Meatball. I kid you not when I say this thing was likely the size of my head. Made from pork, veal, beef, Parmigiano-Reggiano, ricotta and a tomato basil sauce, this meatball’s flavors were reminiscent of meatloaf, but more delicate (despite its girth) and tender to the bite. This unassuming treat has a lot soul and really should be enjoyed with. Order this with several forks, please. 

Before the rest of the food arrives I switch over to the Sangiovese, a full-bodied, earthy Cab that lends itself well to the meat and pasta dishes I am about to have.  

Tonys-Greenwich (729).jpg

Screw Paleo! Screw Keto! Pass the Carbio! And just like that little squares of pillowy Gnocchi were gently deposited onto my plate.  Dressed in truffle oil and cream I was biting into pure decadence. I did want to add a quick shake of salt… a dash. The truffle presented itself nicely but it could have used a bit more salt. Pappardelle will always hold a special place in my heart – my my pasta of choice when I travelled to off the beaten path eateries in Umbria and Tuscany. Pork, veal and beef and a ricotta salata brought me back to the old country. The noodles were tender and light, the sauce coated well, the rich flavors of the meat rolled across my tongue. 

Tonys-Greenwich (681).jpg

Let’s talk about the King Crab Legs, organata style. Dressed with butter, breadcrumbs and oregano, the sweet meat was plentiful, luxurious, and my favorite of the night. These are a treat not to be missed. But what’s a steak house without some steak. I confess to not being a huge meat eater, but the Porterhouse (ordered medium rare) was as beautiful as it was tender as it was tasty – juicy and brimming with flavor.

What’s a meal without dessert, you ask? A Gelato, perhaps? I recommend the cherry, if they have it, as a refreshing palate cleanser. Order an extra spoon, your date is going to want to dig in. If you’re not overly full the Zucchino, which is much more decadent, is made with a vanilla crème Anglaise, chocolate espresso mousse and toasted almonds. Beautifully presented in a glass, … dig deep for spoonfuls of heaven. Their version of Tiramisu is a bit more decadent, the spongy cake has been replaced with one that’s denser which totally worked for me. 

Tonys-Greenwich (700).jpg

Our meals were prepared by Executive Chef Denis Radovic, who, prior to joining Tony’s new endeavor, served as Executive Chef of Gabriele’s Italian Steakhouse. His menu at Tony’s is described as an “exciting and comforting fusion of elbows-on-the-table dishes.”

Tonys-Greenwich (975).jpg

While it is the meal that makes the restaurant, the setting plays a major role as well. In keeping with the J House hotel’s eclectic design aesthetic, the dining room is reminiscent of a 1940’s supper club, romantic at first glance, with unabashed drama at its core. Warm earth tones, plush seating, trees aglow, and persimmon shaded chandeliers fill the room. The white marble-top bar lined with leather high-back seating looks over the wood-burning open hearth. In the warmer months, Tony’s is unlike anything that exists in the region, with a design layout that brings the indoors outside. The open-air dining and bar areas are protected from the weather by a clever system of trellises and heating units that allow the outdoor spaces to be used for much of the year. 

Tonys-Greenwich (949).jpg

Tony’s is open 7 days
Breakfast, lunch, dinner, cocktails, weekend brunch
1114 East Putnam Avenue Greenwich, Connecticut
New Web Site Coming Soon: www.tonysatthejhouse.com








Posted in Restaurants, Unabridged | Tagged , , , , | Leave a comment

SONO 1420, Small Batch Distillery Featuring Hemp Distilled Spirits, Opens in South Norwalk

sono1420_Norwalk.jpg

It was a vote of 14 to 20.

One hundred years ago in 1919 Connecticut State Senate couldn’t ratify the 18th Amendment which made Connecticut one of two states at the time to defeat prohibition. 

It was a real moment in history, and now a real moment for SONO 1420, the revolutionary new distillery in South Norwalk making waves in the world of spirits. As far as everyone knows, they are THE only distillery around using hemp seed in its remarkable mash for whiskey as well as other parts of the plant for its flavorful and aromatic essence in gins, bourbons, and ryes.

herbs2.JPG

Owner Ted Dumbauld kinda sorta stumbled into this business. He is well-versed in the world of business, however. With a degree from the Naval Academy, an MBA from MIT and years under his belt as a Wall Street trader, he’s on top of logistics, mechanics, and what it takes to succeed. After a stint as the CEO for Curaleaf, one of CT’s four medical marijuana growers, he knew the landscape of the plant was moving beyond the stigmas attached to recreational use. With so many opportunities abound and a hankering for a really great bourbon, SONO 1420 has launched. And, at the helm with Dumbauld is his business partner Ami-Lynn Bakshi; together, they are taking advantage of the times to create some downright delicious spirits.

Photo: Andrew Dominick

Photo: Andrew Dominick

The bottles are robust, bold statements representing the party of deliciousness going on inside. On the one hand, resembling large, fancy perfume bottles, on the other they appear like massive hunks of ice; SONO’s design efforts are not shy. They will call attention to themselves on any shelf or bar. And, with flavors coming from terpenes (contained in the essential oils of the hemp plant) and other botanicals, the medley of Sindica gins (Bangtail, SkySail, and Midnight) have something for every palette. From mellow and floral to inyourface strength, one of these will suit your fancy. As a sucker for French 75s, I was floored by the amount of flavor the SkySail offered, even in a small, classic 60z champagne glass. It was refreshing, with a citrus crisp tang. My fella had the “This isn’t Moscow” Bourbon Mule and it would turn anyone into a bourbon drinker. Often the potency of ginger overpowers everything it is meant to play with, but not in the case of SONO’s bourbon. It stood up and gave a salute!

Photo: Andrew Dominick

Photo: Andrew Dominick

Wait until you see the location. Leather chairs, rich, deep dark hues, and barrels galore. It’s a sprawling, wide open space begging for a party. The staff in the tasting room is knowledgeable and friendly and know they are a part of a creative new movement. Take a tour of the space and just see how the distilling works; you’ll see a portion of the indoor herb and botanical garden used to experiment with and infuse their boozish with compelling new flavor combinations. We got to try a bite of a “buzz button” or sometimes called a “Sichuan button” from Brazil that starts out mellow on your tongue then is followed by a surprising zing.

AtWork.JPG

Dumbauld is pleased with the first couple of months of business. “It's been a good start - we're seeing more and more people from farther and farther away come and visit us. Plus, we are getting traction with several restaurants in the area along with some of the local package stores.”

Photo: Andrew Dominick

Photo: Andrew Dominick

What’s Happening Now

As the sunshine slowly but surely peeps out, Dumbauld says they want to take advantage of the outdoor space and invite food trucks to the space, given their massive potential to bring people to a space let alone be the perfect compliment to great drinks.

SONO 1420 is also now bourbon-barrel-aging some maple syrup, so we should look for that product in the near future. YUM, I have a pack of bacon just waiting to be dunked.

Hmm, what’s that? You’re noticing today is 4/20. Time to celebrate!

Not only is it 4/20, but it is the day SONO 1420 kicks off with a slew of CBD Mocktails….And, if it can’t get any more interesting, it is also the owner’s daughter’s birthday…

Tasting Room Hours

Sat 12 - 6

Sun 12 - 6

SONO 1420 Distillery
203 635-2100

19 Day Street

South Norwalk, CT USA 06854

info@SoNo1420.com


Posted in Restaurants, Unabridged | Tagged , , , , , | Leave a comment