Nestled in the heart of Sandy Hook at 105 Church Hill Road is Sugo Gastrobar, a restaurant that offers rich and flavorful modern Italian cuisine with a contemporary twist. From brick oven charred pizzas and fresh homemade pasta to savory desserts and a large selection of wine and specialty cocktails, Sugo has something for everyone.

The restaurant features a sleek and modern New York aesthetic; its dark wood furniture and gray walls brightened by splashes of gold create a cozy atmosphere for guests as they sit and dine.

Sugo especially comes to life around the holidays, with flowers lining the rim of the ceiling and flower-themed tablecloths on every table to celebrate Valentine’s Day. No matter the time of year, Sugo celebrates the holidays with its guests in its food and in its atmosphere.

Enrique “Ricky” Rosario, the primary owner of Sugo, used his over two decades of experience in the restaurant business as the foundation for what he wanted to achieve with Sugo. This carries over into the restaurant’s infrastructure, as Sugo has a unique custom-made bar that curves all the way up to the ceiling, its shelves lined with bottles and illuminated by a soft amber light.

“We wanted to create this kind of cave for when people walk in ... something that’s intimate and comfortable, but also stands out,” Rosario said. “It’s what makes the restaurant be Sugo.”

Now with several years under its belt, Sugo is at a point where it is becoming a staple to the Sandy Hook community, according to Rosario.

“That was always the goal, to give people a place to go, whether it was a good time or a rougher day and you need some comfort,” Rosario said. “That’s always been our thing.”

Rosario said the Sugo team always aims to elevate the experience, from the drinks and food to the atmosphere and execution of service. They do this, Rosario said, because they want to be part of the community.

“When you sit in our patio, I want you to feel like you’re sitting in our garden. When you come to our bar, I want you to feel like you’re sitting in Manhattan. And when you’re having our food, I want you to feel like you’re at your grandma’s house,” Rosario said.

The term “gastrobar” refers to bars or pubs that serve restaurant-quality food, but Rosario said the meaning evolved into a place that also serves quality, hand-crafted cocktails.

Rosario said he was largely inspired by his business partner of around ten years, Daniel Camporeale, who taught him to be fearless when mixing tastes and textures together.

It was that creativity and passion that later carried over into Sugo’s menu. The goal for the restaurant, Rosario added, was to not just serve traditional Italian cuisine, but to modernize it.

“So you have those traditional dishes on the menu. You’re gonna find chicken parmesan, you’re gonna find your carbonara, all the stuff that you see in a typical Italian restaurant, but you’re also gonna find dishes that are eclectic,” Rosario said.

To that end, Sugo’s menu captures the authentic Italian dining experience, featuring flavorful appetizers such as arancini, filled with prosciutto-infused risotto and topped with parmigiano cream, and delectable meat and fish options like the branzino oreganata, a dish with herbed bread crumb-crusted filet with roasted potatoes and sautéed spinach, with lemon butter white wine sauce for extra flavor.

Sugo also boasts an extensive wine list, consisting of different types of rosé, chardonnay, pinot noir, Italian reds, and more.

This is on top of other options, like salads made with fresh and locally sourced ingredients.

These items are still core parts of Sugo’s menu, but its menu has only expanded over the years. Rosario said they have gotten more creative with their specials, offering a dinner for two surf and turf option, which had a 36-ounce tomahawk with two lobster tails and sides, for Valentine’s Day.

“So I think those special selections are becoming a little more upscale without breaking your pocket. The idea is that you want to go out and have a nice meal, but I don’t want you to feel like you have to drop $400 to get something really nice,” Rosario said.

Above all else, Rosario said he wants to keep giving guests the experience they deserve. Sugo will have a redecorated, more comfortable patio in time for the warm weather, which Rosario said he always tweaks for the spring and summer.

Rosario said they also want to elevate their wine list. Their signature craft cocktails are never going away, but Rosario said they want people to know they have a different approach to everything — from craft cocktails to an A-grade wine list.

Guests can always keep an eye out for new cocktails, new decorations, and new menu options.

“We leveled up,” Rosario said. “The idea is to constantly improve ... there is no cap to how far I want to take a good experience. I’ll stop when I can’t go no more.”

Sugo has plenty of space for wedding receptions, bridal showers, and other special occasions. It also boasts numerous recurring events to keep things fresh. This includes Happy Hour on weekdays from 3-6 pm, when all signature cocktails, all wine, and all beer, regardless of price point, are half off, and Bottomless Brunch from 11 am-3 pm on the weekends. Sugo offers a $17.95 three-course Lunch Prix Fixe, and a combo for two also at $17.95.

Sample Of The Menu

Small Plates: The light crunch of the grilled octopus is paired with fingerling potatoes, red onion, and a habanero-lemon aioli for a flavorful plate. Another option is the arancini, which is prosciutto-infused risotto topped with rich parmigiano cream.

Insalate (Salads): The large selection of salads made out of local organic greens includes classics such as Caesar salad, with hearts of romaine, focaccia croutons, shaved parmesan, and Caesar dressing, as well as the grilled romaine, which has crispy prosciutto, gorgonzola, and cherry tomato topped with house-made ranch.

Pizza: Enjoy delicious brick oven charred pizzas such as balsamico, which has chicken, caramelized onion, and mozzarella finished with a balsamic reduction drizzle.

Pasta: One of the many delectable pasta dishes is the short rib pappardelle, which pairs pappardelle pasta with pulled short rib and marsala mushroom sauce, all topped with a splash of cream. Also try the Sunday gravy, which consists of short rib, braciole, meatball, sausage, and ragu over rigatoni.

Carne e Pesce (Meat and Fish): Kick back and dig into the branzino oreganata, a dish with herbed bread crumb crusted filet, roasted potatoes, and sautéed spinach in a lemon butter white wine sauce.

Dolce (Dessert): The restaurant’s signature Sugo Cake is a runaway fan favorite. A warm, fluffy yellow cake with brown sugar inside, topped with a scoop of vanilla gelato and a drizzle of raspberry syrup, this sweet treat creates a perfect blend of taste and texture that keeps people coming back for more.

Drinks: Sugo boasts an extensive wine collection that features different types of rose, chardonnay, pinot noir, and more. For cocktails, there are options such as the Sicilian Lover, a rosemary infused Vulcanica Sicilian vodka with St Germain, peach, lemon, and prosecco, while for mocktails there’s the Ginger Crush, made with a choice of blood orange or passion fruit with citrus and ginger beer.

Sugo Gastrobar, located at 105 Church Hill Road in Newtown, is open Monday through Thursday, from 11:30 am to 10 pm; Friday, from 11:30 am to 11 pm; Saturday, from 11 am to 11 pm; and Sunday, from 11 am to 9 pm. Catering options and table reservations, as well as reservations for private events, are available online.

For more information, visit sugogastrobar.com, call 203-304-9334, e-mail sugogastrobar@gmail.com, or follow the restaurant’s Instagram @sugo_gastrobar.