6 new Connecticut restaurants to try

Hearst's food writer takes a look at some new eateries from around the state.

Photo of Leeanne Griffin

Hearst's food writer highlights six new eateries from Hartford down to Greenwich that have opened in the past few months.

This article originally appeared in Connecticut Magazine.


Citizen Chicken & Donuts
West Hartford

Citizen Chicken & Donuts in West Hartford.
Citizen Chicken & Donuts in West Hartford.
Winter Caplanson

Hell’s Kitchen chef Van Hurd is the face of this new project from Hartford Baking Co.’s founders, with a menu of doughnuts, egg sandwiches and coffee in the morning that gives way to fried chicken, chicken sandwiches and hearty sides for lunch and dinner. 625 New Park Ave., 860-996-8500, citizenchicken.com

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Capuli
Westport

Eggplant Polenta Napoleon at Capuli Restaurant, in Westport, Conn. Feb. 8, 2021. Baked polenta cake layered with spinach, roasted eggplant, roasted Roma tomatoes, basil pesto and feta cheese.
Eggplant Polenta Napoleon at Capuli Restaurant, in Westport, Conn. Feb. 8, 2021. Baked polenta cake layered with spinach, roasted eggplant, roasted Roma tomatoes, basil pesto and feta cheese.
Ned Gerard/Hearst Connecticut Media

Owners Armando and Andrea Brito moved back East after several years in the Bay Area, and opened Capuli, with a “California-Mediterranean” menu, in mid-January. Offerings focus on healthful ingredients: lean meats and seafood, seasonal vegetables and whole grains, with some comforting indulgences like burgers, roasted sage chicken and macaroni and cheese. 143 Post Road E., 203-557-9340, capulirestaurant.com

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Nana's Bakery and Pizza
Mystic

Sourdough is also the foundation of Nana's naturally leavened pizza dough, which is used for 13-inch thin-crust round pies.

Sourdough is also the foundation of Nana’s naturally leavened pizza dough, which is used for 13-inch thin-crust round pies.

Idlewild Photo Co.

Nana's Bakery & Pizza opened last fall, joining its Mystic sibling restaurants Oyster Club, Engine Room, and Grass & Bone. The idea to launch a bakery and pizza shop was born out of necessity, says owner Dan Meiser, as an efficient way to supply the other restaurants with the signature sourdough bread diners have come to love. The sourdough forms the base of its pizzas and even doughnuts, coupled with a creative coffee program and full lineup of sandwiches, salads and pastries. 32 Williams Ave., 860-980-3375, nanasct.com

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Kissaki
Greenwich

Kissaki will open for delivery and takeout Jan. 27, the fifth outpost of owner Gary Kanfer's culinary experience featuring Japanese omakase. It's the first Connecticut location, joining others in Manhattan, Long Island City and the Hamptons.

Kissaki will open for delivery and takeout Jan. 27, the fifth outpost of owner Gary Kanfer’s culinary experience featuring Japanese omakase. It’s the first Connecticut location, joining others in Manhattan, Long Island City and the Hamptons.

Ben Hon / Kissaki

Kissaki opened for delivery and takeout in late January, the fifth outpost of owner Gary Kanfer’s culinary experience featuring Japanese omakase (a chef-selected meal). It’s the first Connecticut location, joining others in Manhattan, Long Island City and the Hamptons. The menu offers premium omakase box options (starting at $35) in addition to nigiri, futomaki (or “fat rolled sushi”), traditional maki rolls, donburi rice bowls, and desserts, including chiffon cakes. 355 Greenwich Ave., 203-694-0000, explorekissaki.com

Robert's Lake House
East Hampton

Robert’s took over the former Angelico’s Lake House space overlooking Lake Pocotopaug. The menu focuses on casual American fare: starters like wings, fried Brussels sprouts and mussels; burgers and sandwiches; steaks, fish, pastas and fried seafood. Sunday brunch brings lump crab eggs Benedict, country-fried steak and eggs, and a waffle sandwich. 81 N. Main St., 860-365-5216, robertslakehouse.com

Little Oak Café
Canton

The eclectic cafe covers all the bases, with a full coffee program and breakfast items ranging from healthy (avocado toast, a quinoa power bowl with veggies) to decadent (bacon, egg and cheese; breakfast burritos). In the afternoon hours, lunch options include sandwiches, wraps, panini and burgers, in addition to a full slate of wood-fired individual-size pizzas. Little Oak also sells grab-and-go prepared foods and meals. 220 Albany Tpke., 60-352-2765, littleoakcafe.com