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LI F E + C U LTU R E

TO M ARKET TO M ARKET WITH M ADISO N V ITALE H E A LTH + W E LLN E S S

FRO M TH E FAM ILIAR FACES BEH IN D TO CATCH A H E ALTHY H ABIT, M EET CLE AN SL ATE F O O D + B E V E R AG E

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THE FOOD ISSUE! O C TO B E R 2 02 6

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Your best choice for Fairfield Real Estate. Katie O'Grady & Team

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Katie O’Grady & Team Lic. Real Estate Salespeople | katie.ogrady@compass.com M: 203.913.7777 | O: 203.489.6499 | katieogradyandcompany.com Compass Connecticut, LLC

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Katie O’Grady & Team is a team of real estate agents affiliated with Compass Connecticut, LLC a licensed real estate broker and abides by Equal Housing Opportunity laws. All material presented herein is intended for informational purposes only. Information is compiled from sources deemed reliable but is subject to errors, omissions, changes in price, condition, sale, or withdrawal without notice. This is not intended to solicit property already listed. Photos may be virtually staged or digitally enhanced and may not reflect actual property conditions. Source: 2026 Real Trends Verified - Ranking Large Team by Volume with an office located in Fairfield, CT - Based on 2025 Sales. CompassCTBOR@compass.com

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LIFESTYLE LETTER

October 2026 Publisher’s Letter

October 2026 PUBLISHER

Bruce Bernstein | bruce.bernstein@citylifestyle.com CO-PUBLISHER

Mindy Katz | mindy.katz@citylifestyle.com

Welcome, fall! As the leaves begin to change and the temperatures cool, our cravings naturally shift toward comforting flavors, great meals and perhaps a good glass of wine. October is our Food & Drink issue, always one of my favorites, and this month we’re celebrating some of the people and places that make Fairfield’s food and drink scene so special. For this issue, we’re introducing you to Via Posa, which recently opened on Post Road next to Harry’s Wine & Liquor. Featuring authentic Italian fare, Via Posa is an exciting new addition to Fairfield’s dining scene, and we enjoyed learning more about the restaurant, the people behind it and what they’re bringing to the community. Right next door, we’re also featuring a longtime Fairfield favorite, Harry’s Wine & Liquor. Harry’s has been a staple of Fairfield for many years and is a great example of a local business that has become part of the fabric of the community. Beyond their extensive selection of wine and spirits, they’ve always been actively involved in supporting Fairfield and the people who live here. We’re also introducing you to Clean Slate, another new addition to town from the same owners who brought us Catch a Healthy Habit. This organic food café offers smoothies, smoothie bowls, fresh juices, a coffee bar and more—a great option for those looking for fresh, wholesome choices. One of the things I enjoy most about putting Fairfield Lifestyle together each month is having the opportunity to introduce our readers to new businesses while continuing to celebrate the longtime favorites that help make Fairfield such a great place to live. There’s something about fall and food that naturally go together. Apples, hearty soups, warm comfort foods and all the flavors we associate with the season seem even better as the temperatures begin to drop. And that’s one of the things I love most about food. A great meal is rarely just about what’s on the plate. It’s about who you’re sharing it with, the conversation around the table and the memories you create along the way. I hope you enjoy this month’s issue, discover something new and perhaps find a new local favorite. Here’s to a beautiful fall and savoring every bite! BRUCE BERNSTEIN, PUBLISHER @ FA I R F I E L D L I F E S T Y L E M AG A Z I N E

E D I TO R

Samantha Beranbom samantha.beranbom@citylifestyle.com P U B L I CAT I O N D I R E C TO R

Katie Bode | katie.bode@citylifestyle.com CONTRIBUTING WRITER

Yael Maxwell C O N T R I B U T I N G P H OTO G R AP H E R

Jay Cohen

Corporate Team CEO Steven Schowengerdt President Matthew Perry COO David Stetler CRO Jamie Pentz CoS Janeane Thompson AD DESIGNER Rachel Chrisman LAYOUT DESIGNER Andi Foster QUALITY CONTROL SPECIALIST Marina Campbell

Learn how to start your own publication at citylifestyle.com//franchise. Proverbs 3:5-6 Fairfield Lifestyle™ is published monthly by Lifestyle Publications LLC. It is distributed via the US Postal Service to some of the Fairfield area’s most affluent neighborhoods. Articles and advertisements do not necessarily reflect Lifestyle Publications’ opinions.

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No portion of this magazine may be reproduced in any form without written consent. Lifestyle Publications does not assume responsibility for statements made by advertisers or editorial contributors. Information in Fairfield Lifestyle™ is gathered from sources considered to be reliable, but the accuracy of all information cannot be guaranteed.

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inside the issue OC TOB E R 2 02 6 | FOOD & D R I N K

32 Featured

26 32 38

WHY CHOOSE BETWEEN PRESTIGE AND PLACEMENT?

Departments

Clean Slate

Your New Morning Matcha

A Taste of Positano! Via Posa is Now Open

To Market To Market Farm to Table with Madison Vitale

On the Cover Madison Vitale at Little River Farm located in Greenfield Hill. Photography: Jay Cohen

Print Prestige Meets Digital Power.

Lifestyle Letter

City Scene

Business Monthly

Now Open HEALTH + WELLNESS

Hot Spot FOOD + BEVERAGE

Farmers Market LIFE + CULTURE

Culinary Creations FOOD + BEVERAGE

Kids Menu FOOD + BEVERAGE

Happy Hour FOOD + BEVERAGE

Eat Right FOOD + BEVERAGE

Chef ’s Selection FOOD + BEVERAGE

Events

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city scene WHERE NEIGHBORS CAN SEE AND BE SEEN

7 6

Make Music Fairfield 1: No Rent featuring Tony Bouchard, Robert Simon and Rob Shaw. 2: Sean Conway and Kaia Price of Conway Price 3: Christine Orlando and Priscilla Igram 4: Charlie Widmer, Tom Polizzi and Matt Curley are On The Trail Trio. 5: Sean Ryan 6: Sean O’Reilly and Helena Clark 7: Gilda Mecca and Kate Thornton Photography by Scott A. Vincent Photos

CONTINUED >

C I T Y SC E N E

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city scene CONTINUED

14 13

Velocity in Volumes: A Literary and Automotive Experience at Pequot Library in conjunction with the Horseless Carriage & Antique Automobile Clubs of America. 8: Lissa Seeberger 9: Select antique automobiles line the from lawn. 10: Mark and Karen Milosky 11: Nyle and Amritha Blanck 12: Pequot Library Board of Trustees member Bob Svensk and grandson Connor 13: Classics on display. 14: A work of art. Photography Courtesy of Pequot Library

CONTINUED >

C I T Y SC E N E

city scene CONTINUED

21 20

Chamber Coffee Connect at Hammer and Nails Grooming Shop for Guys 15: Margarita Rael and Greg Bilotta 16: The Chamber’s Coffee Connect at Hammer & Nails 17: Ashwin Pamudurthy and John Moscone 18: Chamber members enjoying breakfast. 19: Beverly Balaz and Miladys Cruz Fisher 20: Chamber members networking before the work day. 21: Ashwin Pamudurthy Photography by Dariusz Terepka Photography

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C I T Y SC E N E

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Call today to schedule a consultation (203) 259-2727 | rollerisheppardcpas.com 2150 Post Road, 5th Floor Fairfield, CT 06824 20

B USIN E SS M ON T H LY

SDSS Martial Arts of Fairfield SDSS Martial Arts of Fairfield is a family-friendly martial arts studio located in the Black Rock Shopping Plaza, with convenient times, location, and the best instructors in town! First classes are always free and the studio currently has an amazing Back to School Special that includes 4 weeks of unlimited classes, a full uniform, belt and SDSS bag for just $125! sdssfairfield.com Photography Courtesy of SDSS Martial Arts of Fairfield

The Grape Escape The Grape Escape is all about making wine fun, friendly and easy to enjoy. Through relaxed tastings and classes, guests can discover new wines, learn what they like, get comfortable ordering from a wine list and find great pairings for favorite foods. There’s no need to be a wine expert; just bring your curiosity. Monthly gatherings are kept small and personal, with customized experiences also available for private groups, friends and anyone looking to explore wine together. the-grape-escape.com Photography by Dariusz Terepka Photography

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CONTINUED > OCTOB ER 2 0 2 6 | C I TYL I FE STYL E . C OM / FA I R F I E L D

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Discover extraordinary dance, theatre, circus, music, and live HD screenings at the Quick Center for the Arts at Fairfield University. Be a part of the conversation with inspiring ideas through the acclaimed Philip I. Eliasoph Open VISIONS Forum featuring renowned speakers. The 2026–27 season begins this September, and every event is open to the public. Explore the season, become a Quick Member, and reserve tickets at quickcenter.fairfield.edu Photography of Compagnie Hervé KOUBI by Mélanie Lhôte

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IN-HOUSE MAINTENANCE

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B USIN E SS M ON T H LY

The name Sorelle, meaning "sisters" in Italian, captures who we are: women connected by family, heritage, and a passion for creating food that brings

people together. Sorelle Savory and Sweet offers flavorful jams, dried fruits and herbs and made-to-order baked goods. Whether enjoyed at the breakfast table, at a celebration, or given as a thoughtful gift, our savory and sweet offerings are made to create lasting memories - made with love and meant to be shared. @sorellesavorysweet Photography Courtesy of Sorelle Savory and Sweet

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OCTOB ER 2 0 2 6 | C I TYL I FE STYL E . C OM / FA I R F I E L D

Savor

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Set in a beautiful Greenfield Hill location, this classic Colonial offers an exceptional blend of privacy, space, and convenience. Nestled on a picturesque 2.08-acre property framed by mature trees and sweeping lawns, this 2,588-square-foot home features four bedrooms, two-and-one-half baths, and a very appealing floor plan. A welcoming foyer opens to a front-to-back living room with fireplace and an elegant formal dining room. The inviting family room, also featuring a fireplace, connects to the attached two-car garage and flows seamlessly to a wonderful screened porch—an idyllic spot for morning coffee, al fresco dinners, or quiet relaxation. At the heart of the home, the spacious chef’s kitchen provides ample room for gathering with family and friends. The expansive grounds offer exceptional privacy and a beautiful backdrop for enjoying the best of Greenfield Hill. While the setting feels enchantingly secluded, the location is just minutes from Fairfield Center, the Arts & Cultural District, outstanding restaurants, boutique shopping, beautiful beaches, and Metro-North service to New York City. Offered at $1,200,000

251 Main Street, Southport CT 06890 Licensed in CT & NY Victoria Fingelly, Realtor - Licensed in the State of CT

Higgins Group Private Brokerage is an exclusive member of Forbes Global Properties in Fairfield County, Connecticut. Forbes® is a registered trademark used under license.

A FRESH START ARTICLE BY SAMANTHA SCHOENGOLD BERANBOM | PHOTOGRAPHY BY JAY COHEN

FA M I L I A R FA C E S B E H I N D C L E A N S L AT E After more than 15 years in Fairfield, Lisa Storch and Glen Colello are giving their longtime local following something new. The couple, who met in 2004 at the Institute for Integrative Nutrition in New York City, recently transformed Catch A Healthy Habit into Clean Slate, a reimagined café on Sherman Street. Lisa and Glen were originally drawn together by their shared interest in raw food. Today, their connection to the community runs deep. Glen was the program director at the Wakeman Boys & Girls Club in Southport for many years and remains active locally as a race director, coach and basketball referee. And since 2009, they’ve been operating the gluten-free Unquowa Road landmark with a loyal following. CONTINUED >

NOW OP E N | HEALTH + WE LLN E SS

OCTOB ER 2 0 2 6 | C I TYL I FE STYL E . C OM / FA I R F I E L D

Owners Glenn and Lisa

So, what exactly is different about Clean Slate? Plenty, but with the same philosophy at its core. “We embraced our move and thought it an amazing time to make some changes,” says Lisa. “So a Clean Slate figuratively and literally!” While some elements of Catch A Healthy Habit remained on Unquowa, others made the move to Sherman Street. The menu has expanded to include some non-plant-based options, along with a full coffee and matcha bar. The café remains 100 percent gluten-free, with an emphasis on organic, clean ingredients,

NOW OP E N | HEALTH + WE LLN E SS

no seed oils, no gums and no refined sugars. Housemade coffee syrups are made with coconut sugar, and the menu includes wild smoked salmon and pasture-raised eggs. Longtime favorites such as the Funky Monkey and Superfood Hero smoothies, avocado toast and chocolate zucchini muffins remain, while new favorites include hard-boiled egg and smoked salmon toasts, banana walnut muffins and flatbread pizzas, including tomato mozzarella and mushroom varieties. There are also still plenty of bowls and juice options for an afternoon pick-me-up.

“E

NE IS

SO WE

LCO MING

A N D E Q U A L LY E X C I T E D A B O U T O U R N E W S P A C E .” The newly reimagined space is beautiful, modern, light and bright, creating a welcoming setting for everything from a quick grab-and-go breakfast to a leisurely lunch or an afternoon coffee and snack. And while the space has a fresh new look, the familiar faces behind the counter, along with some new ones, make longtime customers feel right at home. Add in good tunes, friendly smiles and plenty of energy, and Clean Slate feels both fresh and familiar. And perhaps the best part of starting fresh? The customers. “Everyone is so welcoming and equally excited about our new space,” says Lisa.

Clean Slate 116 Sherman Street Fairfield Ct, 06824 (203) 292-8190 cleanslateffld.com

OCTOB ER 2 0 2 6 | C I TYL I FE STYL E . C OM / FA I R F I E L D

At the Heart of Greenfield Hill

experience beauty redefined 203.255.0798 hsalonfairfield.com 75 Hillside Road Fairfield, CT

WHERE LUXURY FEELS PERSONAL Design you’ll love, made simple.

203.675.7875 creativedesignct.com OCTOB ER 2 0 2 6 | C I TYL I FE STYL E . C OM / FA I R F I E L D

A Taste of

Positano!

VIA POSA IS NOW OPEN PHOTOGRAPHY BY JAY COHEN You don’t need a passport or a plane ticket to get a taste of Positano. Via Posa, recently opened in Fairfield by Ariane and Massimo Carro, brings the warmth, flavors and hospitality of the Amalfi Coast to our own backyard. For Massimo, hospitality is in the family. His family has spent 70 years in the business and currently owns the fivestar, family-run Covo dei Saraceni in Positano. That same spirit of family, quality and genuine Italian hospitality is at the heart of Via Posa. CONTINUED >

H OT SP OT | FO O D + BEVERAGE

OCTOB ER 2 0 2 6 | C I TYL I FE STYL E . C OM / FA I R F I E L D

“VIA POSA OFFERS AN EASY ESCAPE TO POSITANO RIGHT HERE AT HOME.”

H OT SP OT | FO O D + BEVERAGE

The amazing team at Via Posa

The vibe is thoughtful, welcoming and relaxed, whether you’re stopping in for lunch, grabbing dinner to take home or dine in for a great meal. The casual food is centered around simple, authentic Italian street food, including paninis, pizza and fresh pastas, made with high-quality imported ingredients. Among the standouts is the mortadella pistachio pizza, housemade Neapolitan Lasagna and Ravioli Max. Breads and desserts are also made in-house, adding even more to that feeling of being transported. The quality of the ingredients are anything but casual. Via Posa sources specialties from Italy, including Fior di Latte from the Campania region. Leading the kitchens at both Via Posa and the couple’s other restaurant, Posa, in Ridgefield, is Executive Chef Mirko Satriano. Posa in Ridgefield offers a fine dining experience with an extensive Italian wine list and the same commitment to

authentic, high-quality ingredients. There’s a Posa for whatever kind of Italian night you’re craving. Fairfield has quickly embraced this new neighborhood spot. Within just a first few weeks of opening, there were already regulars coming through the doors. For the couple, that warm response from the community has been especially rewarding as this town has quickly made Via Posa part of its great dining scene. So, whether you’re craving a quick panini, a pizza worth sharing, mouthwatering fresh pasta or a rich espresso, Via Posa offers an easy escape to Positano right here at home. Via Posa 2126 Post Rd Fairfield, CT (203) 292-3522 viaposa.com

OCTOB ER 2 0 2 6 | C I TYL I FE STYL E . C OM / FA I R F I E L D

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TO MARKET To Market FARM TO TABLE WITH MADISON VITALE ARTICLE BY SAMANTHA SCHOENGOLD BERANBOM PHOTOGRAPHY BY JAY COHEN When Connecticut native and Fairfield County local, Madison Vitale emailed her three sisters with the idea of starting a food-centric Instagram account in 2015, she had no idea @sistersnacking would take off the way it has. With their distinct and thoughtful approach, the sisters have developed an authority that is both authentic and trustworthy. They have built a reputation for being honest and fair. Their genuine love of food; and appreciation for all the hard work that goes into the establishments they spotlight; comes through in every reel they post. Madison has also started focusing on her own Instagram account, @madi.snacks, where she showcases her love of cooking from her own kitchen. Her amazing French butter “push present” post went viral. (What a hubby!) She has also been taking her followers on a tour of some of the best food and local gems around Fairfield County. We caught up with Madison at one of her favorite spots, Little River Farm in Greenfield Hill to talk food, cooking and her love of shopping local.

FLM: WHEN DID YOUR LOVE OF FOOD BEGIN?

Madison Vitale: I was also a total Food Network kid. In middle school, I started watching Diners, Drive-Ins and Dives, I always credit Guy Fieri…as well as Giada and The Pioneer Woman. I would watch marathons and got really into trying restaurants, cooking and making huge meals for my family. By high school, I was going to the market to make dinner for everyone. I’d come home and make a feast.

FLM: WHAT DOES GOOD FOOD MEAN TO YOU?

There’s something about it that brings a visceral joy. When you eat something amazing, and now because of what I do, you understand the thought and passion that went into making it, it’s really exciting. I also think food that’s simple and done right is better than all the fuss with too much going on. When you can really taste the ingredients, that’s when food is at its best. CONTINUED >

FAR M E R S M A R K E T | L I FE + CU LT U RE

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FAR M E R S M A R K E T | L I FE + CU LT U RE

FLM: WHAT DO YOU LOVE TO COOK?

We make a lot of pasta, my Italian husband loves that—and chicken cutlets are another favorite. One of our most viral recipes is a roast chicken. I did a fall version with tons of vegetables, ripped-up sourdough that gets crispy in the chicken fat, and a sizzling herb oil. It all comes together almost like a gravy. It’s one of those recipes where I thought, “Wow, that really worked.”

FLM: WHAT’S YOUR AN EASY TIP FOR ASPIRING HOME COOKS?

More butter, more salt! I think people are sometimes afraid to really season their food. There are simple ways to make every ingredient shine, whether it’s properly seasoning your tomatoes, dressing your lettuce, toasting your bread and brushing on garlic or adding a little butter.

FLM: YOU’RE A BIG FAN OF FARMERS MARKETS AND FARM STANDS. WHAT DRAWS YOU TO THEM?

I love the people behind them. You meet people who are incredibly passionate about what they do—whether it’s growing fruit or mushrooms. Every person at the market has a story, and I love that. There are so many cool vendors at all these markets. I don’t think people realize how many farmers markets and farm stands there are around here.

FLM: WHAT DO YOU LOOK FOR WHEN YOU’RE SHOPPING?

What’s in season. I think it’s perfectly fair to ask a farmer, “What are you growing right now thats really good?” or “ asking what’s their favorite? A few weeks ago, OJ (from Little Rivers Farm) at the Fairfield Farmers Market told me about Jamaican spinach. I probably never would have grabbed it on my own, but he explained how it was different and how they prepare it. I put it into a simple pasta with garlic and treated it almost like broccoli rabe. It was really good.

CONTINUED > OCTOB ER 2 0 2 6 | C I TYL I FE STYL E . C OM / FA I R F I E L D

FLM: DO YOU SHOP WITH A MEAL IN MIND, OR LET THE MARKET INSPIRE YOU?

I’ll usually have a meal in mind if I’m excited about making or filming a recipe. Otherwise, I’ll just buy what we like. We keep our meals pretty simple, maybe a sweet potato, rice and whatever vegetable is in season.

FLM: WHAT ARE SOME OF YOUR FAVORITE LOCAL DISCOVERIES?

My favorite thing to do is to go to Easton and I farm stand hop there. Finish at Shaggy Coos because you get dairy there. I also love their Maple Milk. I actually started drinking whole milk because of them! Sherwood Farm brings in cherries from a farm in Glastonbury and they have a great high quality mozzarella. Sport Hill Farm is also wonderful….There are just so many great local places to discover. For more great recipes and the best menu reviews follow @madi.snacks and @sistersnacking.

FAR M E R S M A R K E T | L I FE + CU LT U RE

Be sure to visit Little River Farm this fall for their in-season produce, including lettuce, squash, beets and pumpkins, along with farm-fresh eggs. Their small but special apple orchard is also open for picking, with a variety of apples and plenty of room to enjoy the experience without the big crowds. Open seven days a week, 8 a.m.–6 p.m., through November. For the most up-to-date info follow @littleriverfarmct.

OCTOB ER 2 0 2 6 | C I TYL I FE STYL E . C OM / FA I R F I E L D

COULD IT BE LYME?

RECOGNIZING THE SIGNS AND SYMPTOMS OF LYME DISEASE Lyme disease is a growing concern, especially during peak tick season. If you’ve been experiencing symptoms such as fatigue, headaches, joint pain, fever, or a bull’s-eye rash, you may have been exposed to Lyme disease. Early detection is crucial to preventing long-term complications. Prevention remains the best defense, and at Fairfield Family Health, we offer comprehensive support for tick-borne infections. Our approach includes medications, herbal medicine, nutrient supplementation, and other prevention strategies to help keep you and your family protected. Contact us today at 203-254-9957 to learn more.

Vfairfieldfamilyhealth 203.254.9957 | www.fairfieldfamilyhealth.com 883 Black Rock Turnpike, Fairfield, CT

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CALL: (203) 690 1387 FAIRFIELD I STAMFORD I WESTPORT OCTOB ER 2 0 2 6 | C I TYL I FE STYL E . C OM / FA I R F I E L D

THE PERFECT ROAST CHICKEN ARTICLE FROM SUBSNACK | PHOTOGRAPHY COURTESY OF @SISTERSNACKING

Cold weather screams roast chicken weather and we’ve been perfecting this recipe for you.

Ingredients

• 4-5 lb Whole Chicken • 1 large or 2 small/medium onions, sliced thick • 4-6 large carrots, peeled and sliced into large pieces • 1/3 cup butter, room temp • Yukon gold potatoes - large or small, sliced into large pieces • Few good thick slices of crusty sourdough, ripped into large pieces • 1 head of garlic, tops removed to expose the bulbs • 1/2 cup chicken bone broth • 1/2 cup white wine • 1/2 cup olive oil • All the herbs - parsley, rosemary, thyme, dill, scallions • 1 Lemon • Salt & Pepper

Preparation

1. Start by laying all your veggies and sourdough in a large baking dish and coat with a little olive oil, salt & pepper 2. Mix butter with 1/3 of your chopped herbs and coat all over the bird, make sure to separate the breast skin from the meat and rub the butter under the skin - season generously with salt & pepper 3. Place bird on top of the veggies so it’s not touching the bottom of the pan 4. Pour bone broth and white wine over the veggies, squeeze lemon and stuff the bird with the lemon rinds and a big sprig of rosemary 5. Cook the bird for 1 hour at 400 degrees, then bring down the temp to 300 and cook until the internal temp reaches 165 degrees (maybe another hour) - you will need a meat thermometer for this and be sure to take the temp under the drumstick and wings 6. While it’s cooking you can baste the chicken with the juices and sauce on the bottom of the pan every half hour or so

Madison Vitale For more recipes, restaurant menu favorites, and city food guides, follow @sistersnacking and @madi.snacks on Instagram, and be sure to subscribe to their newsletter, The Subsnack, on Substack.

C ULIN A RY C R E AT ION S | F OOD + BE VE RAGE

7. While the chicken cooks make the sizzling herby olive oil by heating 1/2 a cup of olive oil in a sauce pan until hot (do not overheat so it starts smoking) and pour over the zest of 1 lemon and remaining 2/3 of herbs - you should have 1/2 cup to 1 cup of chopped herbs, season with salt & pepper 8. The internal temp should reach 165 - usually you can pull it at 150 degrees and let it rest to come up to temp 9. Once the bird is finished remove from the pan and drain the juices on the bottom of the pan in a saucepan and squeeze out the garlic clove - blend with an immersion blender and keep warm 10. If you don’t feel like the veggies are crispy enough, now that the liquid is removed, put them back into the over for 15-20 minutes at 400 degrees 11. Now that everything is crispy and the bird is cooked through, slice and serve on a plate with veggies, crispy sourdough, gravy, and sizzling olive oil!

The Perfect Roast Chicken

OCTOB ER 2 0 2 6 | C I TYL I FE STYL E . C OM / FA I R F I E L D

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WHERE TO EAT

IN FAIRFIELD

WITH KIDS ARTICLE AND PHOTOGRAPHY BY YAEL L. MAXWELL

Fairfield is such a family town that it’s hard not to find a spot welcoming to little ones. That said, some restaurants go above and beyond to welcome the tiniest of diners. From clever activities to stave off the absolute boredom of waiting for the food to come to—gasp!—free meals, certain eateries have earned a warm place in my kids’ hearts, and in doing so have won over our business as well. The places you’ll find on this list offer the tables around which my husband and I might enjoy a cocktail at in peace as well as fuel our family with fun memories. They’re the triedand-true restaurants my family loves, and the ones to which we can’t stop going back.

LITTLE PUB | 2133 BLACK ROCK TURNPIKE

Green Chilitos

K I D S M E N U | FO O D + BEVE RAGE

This may very well be every Fairfield family’s favorite restaurant because they truly offer it all. From killer burgers to crispy fish tacos, gooey mac and cheese to my favorite Thai Sesame Salmon salad, Little Pub serves the gamut, and they do it oh so well. Don’t sleep on their specials either! My kids regularly go for the hot dog (insider tip: order the offmenu tater tots as a side) and a Shirley Temple. But perhaps their favorite part about our dining experience at Little Pub must be the Wikki Stix they offer alongside coloring sheets at the table. I can’t tell you how many funky eyeglasses and waxy rings we’ve created while waiting for our food over the years. Top off the experience with a super friendly staff, fast service, and a photo booth in the lobby, and you won’t be disappointed here. If you ever do feel like venturing further afoot, we love visiting their Stratford location right on the water for makeshift vacation vibes. CONTINUED >

Enjoying a cold beverage on Centro's patio while the kids run around. OCTOB ER 2 0 2 6 | C I TYL I FE STYL E . C OM / FA I R F I E L D

Centro

K I D S M E N U | FO O D + BEVE RAGE

MOMOTARO | 1795 POST ROAD

VESPINO | 525 TUNXIS HILL CUT OFF

CENTRO | 1435 POST ROAD

ARCHIE MOORE’S | 48 SANFORD STREET

A newbie to the Fairfield scene, but my kiddos will jump at the chance to go back here for a meal. While not mandatory, MoMotaro offers an all-you-can-eat sushi experience at multiple price points. And the best part is, kids 4 and under eat for free and those 12 and under are half price. No matter which route you choose, their menu is huge and features a wide range of delectable sushi as well as cooked dishes from the kitchen. You order from tablets and the food seems to come out instantly. Each time we’ve been, the servers have been delightful and super understanding of how chaotic a meal with littles can be. They’ve even offered us little trinkets that, dare I say, led to more glee than a Happy Meal toy.

My primary reason for including Centro, admittedly, is for its location. On a gorgeous day, nothing beats sitting on their patio enjoying a cold beverage while my kids run around the Sherman Green and gazebo. That said, their food is terrific and their kids’ meals are generous. We usually order one kids cheese pizza and maybe the chicken depending on how hungry everyone is, and I’ll often enjoy their “Little Ear” Pasta or the Warm Chicken & Pear Salad. Afterwards, there are no shortage of places to walk for a sweet treat if you don’t end up ordering a homemade dessert.

Vespino has become one of our go-to spots for pizza beach nights, but they offer a great sit-down experience for family dinners as well. Whether we’re eating inside or on their patio, the servers here have always been warm and welcoming, understanding the need to fire the kids’ orders ASAP. My daughter and I enjoyed one of their latest offerings, a pasta flight featuring any three from the menu (gnocchi and ravioli excluded) all served in pizza bread bowls. It made quite the impression, and was delicious, too. This doesn’t have to be during the same visit, but I implore you to also try their Gnocchi Bolognese—it’s incredible. If everyone behaves, we usually end up driving up Black Rock Turnpike for a treat at Sunny Daes, but their tiramisu is also very good.

A sports bar is not the first place you might think of to bring the family for a quality dinner, but Archie Moore’s might be the exception. This is where we go when we’re craving some comfort food, need to eat while a game is on, or are itching to dig into some pulled pork nachos. With ample space, we’re never usually waiting for a table here, and the service is quick, friendly, and efficient. They offer a kids’ menu, but we’ve also ordered their burger bites appetizer platter, which includes six sliders, alongside some waffle fries and that has gone over well with our brood.

SOPHIE’S PIZZA BAR | 1275 POST ROAD

My son could write a book about how much he loves the bread at Sophie’s. He discovered it after I took him there for some oneon-one time, where they offer it alongside chilled pizza sauce, red pepper spiced olive oil, and whipped herbed ricotta as part of their insanely affordable three-course lunch deal. But truly, all of their food is spectacular. We always order multiple pizzas as well as meatballs, and the zucchini fritti were a big hit last time, too (Score! Vegetables!). Their happy hour deal, which includes food specials, corresponds with the timing of when families with young children usually eat, so that adds another point in my book.

GREEN CHILITOS | 246 POST ROAD

Every time we walk into Green Chilitos, the owner Carlos welcomes us with a large smile, genuinely happy that we’ve come to dine with him. He always brings over a large bowl of chips with his homemade salsas, and my kids usually order one of his specialty drinks: horchata, mango pineapple citrus, or Jamaica made with sorrel flowers. To eat, the quesadillas are usually part of our repertoire (they’re served as a half size for kiddos), and I’ve been making my way through his menu. Some of my favorite items have been the enchiladas, anything with his incredible mole sauce (mind you, it’s spicier than I realized), or the tacos. It’s one of those places I want to go back to so that my kids can learn the value of supporting local, as well as enjoy incredible authentic Oaxacan-style Mexican food.

YAEL L. MAXWELL Yael L. Maxwell lives in Fairfield with her husband, son, and daughter. She’s a staff journalist for TCTMD.com, where she covers cardiovascular news and hosts the Hearts & Minds podcast, and she loves exploring local gems and inspirational neighbors through her work with Fairfield Lifestyle. Yael serves on the Board of Trustees for the CT/RI chapter of the National MS Society and has a side gig as a wedding officiant. She enjoys cooking, traveling, gardening, strength training, and having sunset pizza nights at the beach. @yaelleah yaelmaxwell.com

OCTOB ER 2 0 2 6 | C I TYL I FE STYL E . C OM / FA I R F I E L D

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Raise A

Glass

Harry’s Wine & Liquor Celebrates 85 Years

H AP PY H OU R | FO O D + BE VE RAGE

Photo by Jay Cohen

Harry’s has been a local institution since October 1941, when Harry Pollack purchased the former Pine Liquor Store and renamed it Harry’s Package Store. Originally located in a small building on the Post Road where the parking lot stands today, the store moved into its current location in 1968. Sadly, Harry passed away from a heart attack before he could see the new store open. His wife, Betty, took over management, with their son Saul helping while continuing his career as a teacher and coach in the Westport school system. In the late 1970s, Saul took over the store full time, eventually selling it in 2011 to his son, Scott, and longtime employees Patrick Monteleone and William Miller. In 2023, another longtime employee, Renzo Kian, became a part owner. Through it all, Harry’s has remained deeply connected to the community, with a strong focus on customer service; two qualities that have helped the store remain a local favorite for 85 years. Fairfield Lifestyle recently caught up with the owners to talk about what makes Harry’s a local favorite, 85 years and counting. CONTINUED >

Photo by Jay Cohen OCTOB ER 2 0 2 6 | C I TYL I FE STYL E . C OM / FA I R F I E L D

FLM: WHAT DO YOU THINK HAS ALLOWED THE BUSINESS TO REMAIN A LOCAL FAVORITE FOR 85 YEARS? WHAT MAKES IT STAND OUT? From a physical standpoint, the store moved from its original location on the Post Road to its current building in 1968. It has undergone multiple expansions and redesigns over the years. It has changed with the times and has always prided itself on starting new trends. The store has always employed some of the most knowledgeable staff in the industry. But the one thing that has never changed is the singular focus on customer service. This is the key ingredient to Harry’s success. FLM: WHAT ARE SOME OF THE PRODUCTS OR SPECIALTIES YOU’RE BEST KNOWN FOR? Harry’s has led the industry through the years recognizing and creating emerging trends. Since beginning our wine program in the 1980’s we have always looked to set the standard for our community and as well as regional and national markets. In the past few decades Harry’s led the charge for local craft breweries with in-store tastings and of course the Harbor Brewfest, an event spearheaded by Harry’s own Renzo Kabuto. Patrick and Renzo have also set the standard in the American whiskey industry with our single barrel bourbon program that inspired a national trend that continues through present day. FLM: YOU OFFER TASTINGS THROUGHOUT THE YEAR. WHAT CAN CUSTOMERS EXPECT? ANY UPCOMING TASTINGS OR SPECIAL EVENTS PLANNED FOR THE FALL? We offer a complimentary wine tasting each Saturday from 1:00 PM -4:00 PM. You will also often find beer or spirits tastings on Friday or Saturday evenings. Harry’s also has a well regarded “Wine School” on many Wednesday evenings from 7:00 PM -9:00 PM with offering from a simple wine 101 class to more advanced level classes with a focus on particular regions, varietals and vintages among other subjects. We also offer seasonal wine dinners that often include vineyard owners, importers, and other special guests hosted by some of our favorite local restaurants. See our website for details and a calendar of events.

Photo by Jay Cohen

H AP PY H OU R | FO O D + BE VE RAGE

Harry’s Wine and Liquor 2094 Post Rd Fairfield, Ct 06824 (203) 259-4692 harryswine.com

Photo by Jay Cohen

Photo provided by Harry's

FLM: THE STORE ALSO HAS A LONG HISTORY OF GIVING BACK TO THE COMMUNITY. CAN YOU TELL US ABOUT YOUR ANNUAL OCTOBER EVENT SUPPORTING OPERATION HOPE? This one was Patrick’s brain child. In 2015 Patrick was frustrated by the whiskey worlds “secondary pricing”, the MSRP on rare whiskies was being exploited for their rarity by retailers around the country. Not wanting to take advantage of our customers, Patrick decided to hold a month long event that offered these rare bottles below secondary market value, taking only what Harry’s needs to keep our lights on and donating the rest to Operation Hope of Fairfield giving the purchaser a tax deductible donation and a unicorn bottle to boot. The fundraiser has been a smashing success over the years and while the first year we only raised a couple thousand dollars, it has grown to be a month long event that last year raised more than $70,000 and more than $500,000 in the past decade! Harry’s is also a proud contributor to many local charities including Pink Pledge, The Mombies, local churches, The Fairfield Museum and many, many other worthwhile local charities. FLM: CAN YOU SUGGEST SOME RECOMMENDATIONS CUSTOMERS SHOULD REACH FOR THIS TIME OF YEAR? WHAT’S ONE BOTTLE YOU THINK EVERYONE SHOULD TRY THIS FALL? Come and see us! Our staff can help you to pick just the right wine, beer, or spirits for your needs. Everyone’s needs are different and we take great pride in answering the call for your particular needs. From a casual evening to a black tie event we are here to answer the call. Have an intimate dinner, a backyard BBQ , perhaps you need recommendations for your upcoming wedding, graduation, birthday party or funeral of a loved one. Harry’s is here to cater to your specific needs and budget. With 85 years of experience it is safe to say, we’ve got you covered.

OCTOB ER 2 0 2 6 | C I TYL I FE STYL E . C OM / FA I R F I E L D

CENTRO R i s to r a n t e

Ba r

Come taste why our chef ’s homemade pasta is so popular. Open 7 days a week Call for reservations 1435 Post Road Fairfield (203) 255-1210 CentroRistorante.com

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OCTOB ER 2 0 2 6 | C I TYL I FE STYL E . C OM / FA I R F I E L D

A FALL-INSPIRED MAPLE PUMPKIN GRANOLA WITH PUMPKIN YOGURT

maple pumpkin parfait ARTICLE BY ALYSSA LAVY, MS, RD, CDN

maple pumpkin granola

(Yields approximately 4.5 cups or 18 – ¼ C servings)

ingredients: • • • •

• • • • • • • •

2 ½ C rolled oats 1 C pumpkin seeds, hulled ½ C unsalted walnuts, chopped 2 Tbsp canned pumpkin puree (Note: the only ingredient should be pumpkin – this is different than pumpkin pie filling) 1 Tbsp water 2 Tbsp avocado oil or vegetable oil ½ C pure maple syrup, divided into 2- ¼ C servings 2 tsp pure vanilla extract 1 tsp ground cinnamon 1 tsp pumpkin pie spice ¼ tsp salt Nonstick cooking oil spray

pumpkin yogurt

(Yields approximately 1 C yogurt)

ingredients: • • • • •

EAT R IGH T | FO O D + BEVE RAGE

¾ C plain Greek yogurt of choice ¼ C canned pumpkin puree ¼ tsp cinnamon ¼ tsp pure vanilla extract 1 ½ tsp honey

granola directions:

1. Preheat oven to 250 degrees Fahrenheit. 2. Combine canned pumpkin, water, oil, vanilla extract and ¼ C maple syrup) and mix until well combined. 3. Add rolled oats and salt to wet ingredients and mix until oats are evenly coated. 4. Line a large baking sheet (9 x 13 inches works well) with parchment paper and spray with nonstick cooking oil spray. Transfer oats to baking sheet and spread in a thin, even layer. 5. Bake in oven for 1 hour, mixing at 30 minutes and 45 minutes. 6. Remove oats from oven briefly. Add pumpkin seeds, chopped walnuts, cinnamon, pumpkin pie spice and remaining ¼ C pure maple syrup. Mix with a spatula and return to oven to bake for another 30 minutes, mixing halfway through. Remove from oven and allow to cool for 5 minutes before using a spatula to transfer to container. Do not wait too long to transfer granola as it can stick to the parchment paper as it cools.

yogurt

directions: 1. Combine all yogurt ingredients in a medium sized bowl. Top with a handful of the maple pumpkin granola, serve immediately and enjoy! Note: This granola can be stored in an airtight container and stored in a cool, dry place for up to 1 week. While this granola is made with gluten free ingredients, I recommend using certified gluten free ingredients if needed.

Yogurt can be made with a suitable dairy-free alternative if you need this recipe to be dairyfree and the honey can be swapped for pure maple syrup to make the dairy-free yogurt recipe suitable for a vegan diet. The granola and the yogurt can each be enjoyed on their own, but they complement each other so nicely! This Maple Pumpkin Granola Parfait is a perfect way to celebrate autumn’s most famous flavors in a nutritious way! Pumpkin, maple syrup and warm spices, such as cinnamon and pumpkin pie spice, give cozy vibes that are traditionally found in baked goods this time of year. However, while pumpkin bread, muffins, cookies and other fall flavored baked goods are certainly delicious and should be enjoyed, this Maple Pumpkin Granola Parfait provides the satisfaction of those fall flavors in a lighter way, while providing ample protein and fiber. It is the perfect, slightly sweet and balanced way to start the day – or to enjoy anytime! Alyssa Lavy, MS, RD, CDN, CPT is a registered dietitian, personal trainer and mom of 2. She earned her Bachelor of Science in Exercise Science from The George Washington University and her Master of Science in Nutrition and Exercise Physiology from Teachers College Columbia University, where she also completed her dietetic internship. She has been an ACSM certified personal trainer for over a decade. Alyssa is the owner of Alyssa Lavy Nutrition & Wellness, a wellness brand offering nutrition communications, program development and consulting services for individuals and corporations. Website: alyssalavy.com Instagram: @alyssalavyrd

OCTOB ER 2 0 2 6 | C I TYL I FE STYL E . C OM / FA I R F I E L D

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meet me at

the Corner

breakfast | lunch | coffee | market

thecornermarketct.com • 203.941.4778 1876 Bronson Road Fairfield CT 06824 V corner_market_greenfield_hill

Your path to college doesn’t have to be stressful

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OCTOB ER 2 0 2 6 | C I TYL I FE STYL E . C OM / FA I R F I E L D

ROASTED BUTTERNUT SQUASH + PANCETTA AND SAGE + PENNE = PERFECT FALL PASTA . ARTICLE BY PAULI REEP

M Y H O G

OU R

C HE F ’S SE LE CT ION | FOOD + BE VE RAGE

Fall Penne with Roasted Butternut Squash INGREDIENTS: Servings: 4 • 2 1/4 lbs. butternut squash, peeled, seeded, and cut into 1/2-inch pieces (about 3 cups) • 1/4 cup olive oil, divided • kosher salt • 1 pound penne pasta • 3 ounces pancetta, sliced 1/4-inch thick and cut into small dice • 2 shallots, thinly sliced crosswise • 1/4 teaspoon crushed red pepper flakes • 10 fresh sage leaves, coarsely chopped • 1/2 cup finely grated Pecorino Romano cheese • 1/2 teaspoon ground black pepper

DIRECTIONS: 1. Preheat oven to 400°F. 2. Place butternut squash on a rimmed baking sheet and toss with 1 tablespoon of olive oil. Season with salt. 3. Transfer to the oven and roast until the squash is browned and tender, for about 15 minutes. 4. Bring a pot of water to a boil. Generously salt the water. Add pasta and cook according to package directions. 5. Drain pasta, reserving up to 2 cups of cooking liquid. Set pasta and reserved cooking liquid aside. 6. Meanwhile, heat the remaining 3 tablespoons of olive oil in a large skillet over medium-low heat. Add pancetta and cook until just crisp, 4 to 5 minutes. Add shallots, crushed red pepper, and sage. Cook until shallots are soft, for 4 to 5 minutes. 7. Add penne and squash and toss gently, adding reserved pasta cooking liquid as necessary to moisten. 8. Add cheese and black pepper, and cook, tossing gently, until pasta and squash are heated through. 9. Serve immediately with more grated cheese, if desired.

OCTOB ER 2 0 2 6 | C I TYL I FE STYL E . C OM / FA I R F I E L D

OCTOBER 2026

events A S E L E C T I O N O F U P C O M I N G LO C A L E V E N T S O C TOBE R 4 T H

Strides for Strength 5K and Walk Seaside Park | 8:00 AM Join a celebration of community, hope, and the incredible strength of the patients and families supported by the Norma Pfriem Breast Center. Walk or run, gather with friends, and support an amazing local cause. Registration is required. Visit pinkpledge.org for more information and to donate. O C TOBE R 5T H

Operation Hope's Annual Golf Outing Country Club of Fairfield | 10:30 AM Tee off to end hunger and homelessness! Join for a day of golf, fun and doing good at one of the country's premier golf clubs. Enjoy a buffet luncheon, 18 holes of golf on a course featuring stunning Long Island Sound views and challenging play, cocktails, hors d'oeuvres, carving stations, prizes and more. For more information and to purchase tickets operationhopect.org O C TOBE R 1 7 T H

Harvest Market Town Hall Green | 10:00 AM Come enjoy over 70 retailers, crafters and local businesses offering a selection of jewelry, apparel and home decor and more. Plus food vendors, food trucks, a beer garden and activities for the whole family. Dog Costume Parade at noon. Prizes awarded! The Fairfield Harvest Market has something for everyone! Rain date: October 24th. For more information go to fairfieldctchamber.com O C TOBE R 2 1 ST- 2 5T H

Enchanted Castle Burr Mansion | 4:00 PM - 6:00 PM Weekdays, 10:00 AM - 5:00 PM Weekends Enjoy A magical storybook experience, where the house is transformed into your favorite fairytales. Each room tells a different story with a small play in each. This family-friendly event is presented by the Eastern Fairfield Junior League. For tickets and more information visit enchantedcastle.org CONTINUED >

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events

CONTINUED

O C TOBE R 3 0 T H

The Rocky Horror Picture Show Experience SHU Community Theatre | 7:30 PM SHU Community Theatre and Fairfield Center Stage bring the 1975 cult classic film to life. This unique experience combines the iconic movie screening with live actors performing in tandem with the film, audience participation, and props for a wild, interactive night in true Rocky Horror fashion. Under 17 must be accompanied by a parent or guardian. Go to shucommunitytheatre.org for tickets. O C TOBE R 3 1 ST

The Rock And Roll Playhouse: David Bowie FTC | 12:00 PM Performing songs created by the most iconic musicians in rock history, The Rock and Roll Playhouse band offers its core audience of families with children age ten and under games, movement, stories and an opportunity to rock out in an effort to educate children and explore their creativity. Doors: 11 AM. For more information and ticket purchase visit fairfieldtheatre.org.

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A Southport Surprise

SO M E HOME S I MPR E S S. SOME SU RPRISE. THIS ONE D O ES BOTH. The true magic of 298 Harbor Road isn't visible from the street. While its historic facade blends seamlessly in the fabric of Southport, behind it lies a remarkable surprise: an Architectural Digest featured restoration and an expansive private retreat with pool, spa, terraces and gardens that offers a level of privacy and luxury seldom found in the Village. MLS# 24200591

ANDREW WHITELEY Founding Member Southport Office awhiteley@bhsusa.com 203-258-1595

WENDY RYAN Brown Harris Stevens Connecticut, LLC. Licensed in Connecticut. All information is from sources deemed reliable but is subject to errors, omissions, change of price, prior sale or withdrawal without notice. No representation or guaranty is made as to accuracy of any description. All measurements and other information should be re-confirmed by customer. All rights to content, photographs and graphics reserved to Broker.

Founding Member Southport Office wryan@bhsusa.com 203-964-7450

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2500 Black Rock Turnpike, Fairfield CT 06825 203-374-6157 | www.lenox-jewelers.com