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Got a favorite that didn't make the running? Feel free to comment.
Ethiopian Magic: Ditch the knife and fork and enjoy a meal experience like no other at Teff Restaurant in Stamford. The Katenga is injera with the volume turned up. The Ethiopian pepper and clarified spice butter make this a fabulous way to excite your taste buds and get ready for the main course to arrive. Dorho Wat as an entree is deeply flavorful and complex curry with chicken. You can tell that, here, all the ingredients have simmered for hours to result in scrumptious delights. Go: 113 West Main St., Stamford, (203) 998-74742, www.teffrestaurant.com/.
Victorious Vespa: Newcomer Vespa in Westport stole my heart with its Spicy Lumache … an incredibly delicious and somewhat spicy pasta favored with broccoli rabe, sausage, charred fennel and sourdough breadcrumbs. This dish, paired with a nice glass of wine, is all I need to be a very happy foodie. Go: 2A Post Rd. West, Westport, (203) 557-9057, www.vespawestport.com/.
Ramen Rules: Smoked Bone Marrow at Kawa Ni in Westport is seriously amazing. The smokey flavors tend to linger on your palate for a while so be sure to order it as a last course. Plus, that way you'll get to cherish its flavors long into the night. I'm also a big fan of their Spicy Miso Ramen or Pork & Garlic Ramen. Go: 19A Bridge Sq., Westport, (203) 557-8775, www.kawaniwestport.com/.
Poodle-licious: For a more delicate and subtle note, I love the Croque Monsieur at Le Fat Poodle in Old Greenwich. It has a very distinct textural quality that sets it apart from the rest. Go: 20 Arcadia Rd., Old Greenwich, (203) 717-1515, www.lefatpoodle.com/.
Delicious Duck: The Duck Buns made by chefs Matt Storch and Eric Felitto at The Chelsea in Fairfield are absolutely addictive and expertly prepared. I love the balance of flavors and textures in here. Go: 12 Unquowa Place, Fairfield, (203) 254- 8200, www.thechelseaff.com/.
Simple Satisfaction: I still savor the delicious satisfaction I got from the Cacio e Pepe at Bar Sugo in Norwalk. Its simplicity reminds me that a dish does not need a whole lot of fancy ingredients and complex techniques to warm a diner’s soul. Chef Pat Pascarella is making all his pastas in house and then infusing them with flavors and ingredients as inspired by his mom. Go: 102 Wall St., Norwalk, (203) 956-7134, www.barsugo.com/.
Read more of Fairfield County Foodie's restaurant adventures at www.fairfieldcountyfoodie.me/.
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