Three Local Restaurants Rated Tops Among Magazine Readers

By John Voket

An October solicitation to subscribers and online readers of Connecticut Magazine resulted in top honors for three Newtown restaurants, including the high profile designation of Sal e Pepe as Connecticut’s number one Italian Restaurant.

Besides the top honor, Sal e Pepe and owners Angelo and Renia Marini also captured the top ranking spots for: Best Italian Restaurant in Fairfield Country; Best Overall in Fairfield County; and Best Service in Fairfield County.

Readers also gave the Best New Restaurant in Fairfield County designation to Figs Wood-Fired Bistro, located on Church Hill Road in Sandy Hook Center. Another Church Hill Road eatery, Toro, was voted Best Asian and Best Sushi in Fairfield County.

Figs is owned and operated by Sandy Hook residents Chef Joe Tartaglia and his wife Kristina. Becky Chou is owner and manager at Toro.

While Mr Marini was pleased to talk about the recognition he received, he was even more excited to discuss Newtown’s rising preeminence as a “culinary destination” among a growing number of Connecticut foodies.

“Thanks to this Connecticut Magazine piece, we are really seeing Newtown on the map as a destination for people looking to enjoy great dining experiences,” Mr Marini told The Newtown Bee this week.

Having recently dined at both Figs and Toro with his family, Mr Marini was able to testify that Sal e Pepe was in good company among the top rated restaurants, all from the same neighborhood and located within about a two-mile radius.

“When we visited Figs we had a delightful meal,” Mr Marini said, adding that he was most impressed with a balsamic foie gras served under an upturned martini glass. “That really brought the wow factor.”

His experience at Toro was similar.

“I loved the tuna dumplings, which was actually tuna wrapped around avocado,” Mr Marini said. “Our white tuna roll was also fantastic.”

Having moved to Newtown five years ago, Mr Marini said he has enjoyed regular growth in both his customer base and in his facility, with the opening of an exterior deck three years ago and a recent expansion into adjacent space providing a private party room and supplemental dining area he uses during busy weekend periods.

Not one to rest on his past glory, Mr Marini has already set his sights on achieving a new “best of,” designation in 2011.

“Next year my goal is to win the Best Desserts category,” he said. “So with that in mind I just hired a new dessert chef.”