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The Mariner Tavern Sets a New Course With Owner and Executive Chef

Shannon Sturz at the Helm

F O O D + B E V E R AG E

AT TH E GEO RGETOWN OWL, TH ERE’ S ALWAYS RO O M FO R O N E M O RE STOP GUESSING. START TASTING. MEET SOMMLIKE, MAIN STREET’S NEWEST WINE SHOP. CATCH IN G U P WITH TH E SISTERS BEH IN D QU EEN B, RID GEFIELD’ S BUZZ Y CAFÉ O C TO B E R 2 02 6

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Karla Murtaugh Homes 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 Smart MLS 2025

LIFESTYLE LETTER

The Food & Drink Issue 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 the Ridgefield food and drink scene so special. For this issue, we spent some time with Shannon Sturz, owner and executive chef of The Mariner Tavern. Many of you will remember the location as the former Ancient Mariner, and Shannon has given the space a thoughtful new look while preserving some of the character that made it familiar to longtime patrons. We enjoyed learning about his vision for The Mariner, the inspiration behind the changes and what he has planned for the restaurant moving forward. We’re also featuring The Georgetown Owl, a great local spot with two food destinations under one roof. On one side is the Market & Café and on the other is the Restaurant & Saloon. It’s the kind of place where you can settle in with a morning coffee, stop by for a bite from the market or linger over a cozy evening meal with friends and family. For those who enjoy discovering a great bottle of wine, we’re spotlighting Sommlike, a new wine and spirits shop that recently opened on Main Street. We also caught up with the sisters and co-owners of Queen B to chat about their business, their partnership, and what they’ve been up to at the café. There’s just something about fall and food that naturally go together. Hearty soups, warm comfort foods, and all the flavors we associate with the season seem even better as the temperatures begin to drop. It’s a time of year when gathering around a table with family and friends feels especially inviting. 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 @ R I D G E F I E L D L I F E S T Y L E M AG A Z I N E

October 2026 PUBLISHER

Bruce Bernstein | bruce.bernstein@citylifestyle.com E D I TO R

Katie Parry | katie.parry@citylifestyle.com P U B L I CAT I O N D I R E C TO R

Katie Giddens | katie.giddens@citylifestyle.com C O N T R I B U T I N G P H OTO G R AP H E R S

Annie Fandl, Jay Cohen

Corporate Team CEO Steven Schowengerdt President Matthew Perry CRO Jamie Pentz CoS Janeane Thompson AD DESIGNER Rachel Chrisman LAYOUT DESIGNER Amanda Schilling QUALITY CONTROL SPECIALIST Marina Campbell

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

14 Featured

Print Prestige Meets Digital Power.

WHY CHOOSE BETWEEN PRESTIGE AND PLACEMENT?

Departments

The Georgetown Owl

Where Coffee, Cocktails, Food, and Community Come Together Under One Roof

Some Like It Curated

The Mariner Tavern Opens in Ridgefield

Inside Sommlike, Ridgefield’s New Home for Wine Discovery

Lifestyle Letter

City Scene

Business Monthly

Local’s Choice FOOD + BEVERAGE

Must See FOOD + BEVERAGE

Our Town FOOD + BEVERAGE

Now Open FOOD + BEVERAGE

Events

Shannon Sturz Takes the Helm of a Beloved Local Restaurant, Honoring Its Past While Looking Ahead

On the Cover Shannon Sturz, Owner and Executive Chef, stands in the bar of his newly opened restaurant, The Mariner Tavern. For more than 50 years, this space was home to The Ancient Mariner. Shannon has taken great care in reimagining the space while shepherding it into its next iteration. Photography: Jay Cohen

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Ridgefield celebrated America’s 250th anniversary with a festive weekend of music, dancing, food, and community. First up was the StarSpangled Soirée at historic Lounsbury House, which brought guests together for live music, a DJ, light bites, beer and wine, and the winning RCA250 signature cocktail from R House. The celebration continued on the 4th at Ballard Park with a fife and drum procession from Town Hall, live music by Bourbon & Britches, contra dancing, family activities, and a special reading of the Declaration of Independence. Photography by Natasha Fleming Photography

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C I T Y SC E N E

OCTOBER 2026

business monthly A R O U N D U P O F N E W S F R O M LO C A L B U S I N E S S E S

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Quartertone Coffee Roasters Quartertone Coffee Roasters was launched in 2021 by father-and-son team Bob and Will Ponturo. Every coffee they roast is meticulously sourced, prioritizing farms that invest in sustainable practices and discerning importers who pay fairly for high-quality coffee. “Quartertone” is a musical term representing the notes between the notes—and the company, run by artists and musicians, frequently commissions original artwork for its packaging and merchandise. Find Quartertone at The Georgetown Owl Market & Café daily from 8 a.m. to 3 p.m., 19 Main Street in Redding.

Photography by Annie Fandl

The Given Inn Café Natasha Smith, Founder and CEO, launched The Given Inn Café to provide a dedicated “third space” for the Georgetown four corners community (Wilton, Redding, Ridgefield, and Weston) and greater Fairfield County. Inspired by the cozy first level of a historic inn, this unique retreat in Redding blends specialty coffee with a flower bar, artisan gift boutique, and vinyl listening library. Natasha’s vision is to curate a space that fosters connection by creating a haven where creativity and quality thrive. Visit thegiveninn.com for menu and hours and follow on Instagram @TheGivenInnCafe. The Given Inn Café is located at 4 Old Mill Road in Redding. Photography by The Given Inn Cafe

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ARTICLE BY KATIE PARRY PHOTOGRAPHY BY ANNIE FANDL

Where Coffee, Cocktails, Food, and Community Come Together Under One Roof

The Georgetown Owl

I’m sitting with Kate Perry in the dining room of the restaurant she co-founded. The Georgetown Owl is charming, comfortable, and quietly unassuming. Much like Kate herself. She is the antithesis of our shared namesake, Katy Perry. Very unshowy. Very much the flame and not the firework. “You should just get it out there,” she tells me—meaning the whole Katy Perry/ Kate Perry/Katie Parry baggage-inducing coincidence. I agree. Once we’ve commiserated and had a few laughs, we move on. (Let the record show: Katy Perry’s real name is Katy Hudson.)

LOCA L’S CH OICE | FO O D + BE VE RAGE

It’s the kind of thing Kate points to when she talks about what she’s actually building here. “The Owl is all about community,” Kate says. “This business is constant—I don’t want to sound like I’m complaining—but I truly wouldn’t be able to do this without my staff or our customers. We’re here because of the community, because of people who love having this space to come to.” Originally from Ridgefield, Kate moved to the West Coast after graduating from college. A sociology major, she cycled through sundry jobs—marketing, book publishing, and even running a restaurant for a stretch. When she came back East, she landed in Redding and did marketing for local farms. She also worked at Green Village Initiative in Bridgeport, a nonprofit that helps people grow food and community through urban gardening and farming—work that, in part, planted CONTINUED >

“Can I get you a coffee?” Kate asks, immediately hopping back up to grab an iced latte for me before coming back to find out how I take it. “You can tell I’m not a barista!” While I wait, I take in The Owl. It leans into its warm, rustic-industrial vibe—relaxed, lived-in, comfortable. Reclaimed barnwood covers the walls, and exposed wood beams overhead are strung with bare-bulb pendant lights, lending a soft, cozy glow. Wooden tables with bentwood chairs dot the dining room, and the bar is faced in stacked stone and topped with a slab of Carrara marble. Kate returns with my iced latte—whole milk, a dash of simple syrup— and it’s delicious. I tell her so, adding that I stop in for one whenever I’m in Georgetown. The coffee is roasted right here in the building. Quartertone Coffee Roasters, owned by father-and-son duo Bob and Will Ponturo, leases space from The Owl, where they roast their beans. Their coffee and espresso are served at the Market coffee bar. Even their empty coffee bean bags have been upcycled, artfully tucked into the restaurant’s ceiling to help with the acoustics.

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the seed for what she would go on to build in her new hometown. “I did a lot of community work in Redding and Georgetown,” Kate says. “I only just stepped down from the Town of Redding Planning Commission because we added Tuesday dinner service and it conflicts with the meetings. But Georgetown is such a special place, I have a real soft spot for this area.” Georgetown spans just under three square miles across the corners of Redding, Wilton, Weston, and Ridgefield. The Gilbert & Bennett Wire Mill, which began manufacturing wire products there in 1818, ushered in a bustling era. When the mill shut down in 1989, the once-vibrant area fell quiet. After a redevelopment deal collapsed in 2009, the Town of Redding took ownership of the property in 2020. Cleanup and projects are underway, but in the meantime, Main Street has once again become a destination—with The Georgetown Owl in the center of it all. Housed in a 1950s building that once held the Georgetown Market, The Georgetown Owl was co-founded by Kate and her then-business partner, Gerry Valenti. There’s no earth-shattering origin story; the concept evolved naturally out of a casual conversation between friends. “We started talking about opening a restaurant and a market,” she recalls. “Then at a certain point, I said, ‘OK… let’s just do this!’” The name isn’t an especially poignant story, either, Kate admits with a chuckle. “I was on a hike and heard an owl. Redding is rural, there are a lot of owls! And also, it does make for a great logo.” Kate eventually concedes, when I push, that the wisdom associated with owls appealed to her, too. Fitting, perhaps, for someone who seems to have a knack for seeing how different things can come together. The establishment opened in March 2025, and Kate has since become the sole owner, making The Georgetown Owl Market and Restaurant a 100-percent woman-owned business. It was clear from the beginning that the space would have to serve multiple purposes—it’s simply too large and unwieldy to function as a restaurant alone. “So we came up with the idea for a café serving coffee, breakfast, lunch, and then a restaurant next door,” Kate explains. “It’s a very cool homage to the Georgetown Market. There are some local residents whose family members—parents, grandparents—used to own it. It was a local gem!” The Market & Café feels like a modern-day version of that neighborhood gem: a thoughtfully curated provisions shop. Sunlight streams through large windows, illuminating an eclectic mix of wooden and upholstered chairs. Industrial-style metal shelving is stocked with carefully selected goods tucked into antique baskets

LOCA L’S CH OICE | FO O D + BE VE RAGE

and metal mesh bins, each with handwritten kraft paper labels. Local jams, granola, sourdough pasta, hot sauces, and an assortment of beverages line the shelves. “The foodie goodies are a small selection of items we think are cool,” Kate says. “Then we have local meats, local ice cream, and other seasonal items.” The café menu doesn’t mess around. Breakfast highlights include the Pork Belly sandwich—egg, crispy pork belly, cheddar, cranberry-orange compote, and pickled jalapeño on brioche—and the Skillet wrap, with scrambled eggs, andouille sausage, peppers, onions, cheddar, and remoulade. Freshly baked pastries and muffins round things out. Lunch expands the options with burgers, a hot dog, salads, and sandwiches. The Umpawaug combines shaved steak, bacon, caramelized onions, green chiles, American cheese, and remoulade on parmesan-cheddar-encrusted sourdough. The Wagon Wheel pairs turkey, Gruyère, fig jam, and apple on whole-grain ciabatta, while the Calabria is a classic Italian grinder with ham, Genoa salami, pepperoni, mortadella, and provolone. Kate tells me they recently added weekend brunch on the Market side, along with some fun new canned adult beverages. The curated selection includes ready-to-drink cocktails from women-owned Two Chicks and Litchfield Distillery, an organic sparkling aperitif from Contratto Spirits, and a rotating selection of local beers. “I totally respect people who don’t drink, of course, but to me, a delicious cocktail or glass of wine makes a meal that much more special,” Kate says. Over on the Restaurant side, the drinks get more inventive and a little irreverent. There’s a rotating negroni dubbed Roman Nose, currently made with gin, lemon-thyme vermouth and citrus-infused Campari. Then there’s the Cereal Killer, made with house-infused cinnamon toast Four Roses bourbon, orgeat, and walnut bitters. The menu is intentionally fluid, changing with the seasons, availability, and sometimes simply what Executive Chef Glenn Czesnowski and Kate are ready to move on from. Minor tweaks happen often enough that the menu needs to be reprinted almost weekly, with around four dishes swapped out each month. “It really is a joy working on the menu,” Kate says. “I’m aware that not everything is always a hit, but you have to try things out. I don’t want to be afraid of not trying things. I think it’s part of the fun of being so invested in a business like this.” Small plates might include roasted oysters with local Shaggy Coos Farm bone marrow butter, Calabrian shrimp, grilled lamb chop lollipops, or roasted chicken croquettes. Larger plates range from grilled Iberico pork skirt steak

to shrimp curry, Creole-spiced sole, and duck confit. There are vegetarian and gluten-free options, too, along with a dedicated Owlettes menu for kids. That willingness to tinker means even Kate’s favorites aren’t safe. One dish she orders “at least once a week” might be on the chopping block. It’s bone-in crispy half chicken served with both aji verde and mole sauces alongside a warm potato salad with tomatoes, capers, peppers, garlic, and chorizo. “It’s such a perfect dish,” she says. “But Glenn and I were talking recently, and he’s getting antsy. He’s starting to get sick of it. He’s like, ‘I know you love it!’ and I’m like, ‘I know, I get it! We can always bring it back!’ So we’re looking at that dish next.” Kate says Glenn has been instrumental to The Owl’s success. His approach to cooking is singular, she says— even in the simple things, like the roasted chicken jus that accompanies the chicken croquettes, which he makes by reducing, reducing, and reducing some more. He brings a real intuition to the kitchen, too, and, perhaps most importantly to Kate, he’s not afraid to shake things up.

“The Owl is all about community... I truly wouldn’t be able to do this without my staff or our customers. We’re here because of the community, because of people who love having this space to come to.” “You want to make sure you don’t have waste, that you’re not yanking away a really great dish too early,” Kate says. “But I think frequently changing menus is what I want in a restaurant. And being on the other side of it, it’s nice to change it up based on seasons and also—what do we feel like? What are we tired of?” The Market & Café and Restaurant share more than a roof, too, from staff and ingredients to seating. “It’s nice to have both,” she says. “I don’t know that I would be loving it so much if it was just one singular business.” Most of the employees are seasoned hospitality professionals, like Chrissy Highsmith, who Kate calls “our bar guru.” The Restaurant staff does double duty tending bar and serving, CONTINUED >

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and Kate credits the team—a dozen or so people across the Market and Restaurant—with making The Georgetown Owl truly shine. “It really all comes back to my staff,” she says. “I mean, both sides—market, kitchen, restaurant— everybody is just fantastic. I think everyone who works here is so special. I lucked out, I really did. They bring personality to the job, along with their skills and expertise. They’re killer at what they do.” The Owl’s community role extends beyond the regular restaurant routine. It hosts private parties, fundraisers, jewelry trunk shows, art openings, mahjong gatherings, and other community events. “People camp out in the Market during the day, which I love,” Kate says. “They feel like there’s space to spread out. And I’m always thrilled to utilize the seating out there for the Restaurant, too—to offer customers a quiet area to sit, or for large parties or overflow.” She’s also found a way to connect The Owl to another part of her life: the 30-acre farm in Redding where she and her husband live. The property is home to horses, dogs, chickens, peacocks, and ducks, and recently became grazing land for her friend Gene Nazzaro’s Amazing Graze American Wagyu cattle. “It’s amazing, no pun intended,” Kate says. “The cattle graze on the farm and we serve the ground beef on our menu. We love that connection—tying the property with The Owl.” The result is The Owl Burger: Amazing Graze American Wagyu, smoked Gouda, caramelized onions, butter lettuce, and tomato jam on a brioche bun, with hand-cut fries and housemade ketchup. Frozen cuts of Amazing Graze Wagyu beef are also available for purchase in the Market.

LOCA L’S CH OICE | FO O D + BE VE RAGE

“We’re in really great company on this street,” Kate says. “Georgetown has a nice ecosystem. There are a lot of amazing places that we joined— and that we hopefully complement. The more that there is down here, the better it is for all of us. Rising tides float all boats.” And maybe that’s the thing about Kate. She doesn’t need to be the biggest presence in the room. She has a knack for bringing good things together, making space for people, and seeing what happens. It’s clear how beloved The Owl has become—and how invested she is in the community around it. Which is why Kate Perry is the flame, not the firework. The Georgetown Owl Market & Café is open daily, 8 a.m. to 3 p.m. The Restaurant & Saloon is open Tuesday through Saturday for dinner starting at 4 p.m. Visit georgetownowl.com for the current menu, and follow along on Instagram @georgetownowlmarket and @georgetownowlsaloon to see what's new. Both spaces are available for holiday gatherings, private parties, fundraisers, and community events. Email hello@georgetownowl.com to get started.

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Inside Sommlike, Ridgefield’s New Home for Wine Discovery

ARTICLE BY KATIE PARRY PHOTOGRAPHY BY ANNIE FANDL

Some Like It Curated 22

M UST SE E | FO O D + BEVERAGE

Buying wine shouldn’t be a guessing game. You might choose based on a pretty label, the unique shape of the bottle, or because something sounds vaguely fancy or familiar from a film… or was it an Instagram post? Oftentimes, you’re choosing blindly and hoping for the best—and you’re either pleasantly surprised or massively disappointed. Sommlike, Main Street’s newest wine shop, has done the homework for you. Every bottle on the shelf has been tasted, vetted, and selected for a reason. Customers are even encouraged to tastedrive before committing—something the shop makes very easy to do with its sleek, sophisticated WineStation. The WineStation is a four-spout machine that keeps each bottle at its ideal temperature while keeping oxygen out until the wine is poured. Whenever Sommlike is open, four wines are available for tasting—typically a mix of reds, whites, and rosé—all served in proper stemware. “People tend to buy what they already know, and that gets repetitive,” Paula Alonso, founder of Sommlike, tells us. “This way you’re able to discover and explore new things and feel confident buying something you know you’ll like.” That spirit of exploration is reflected in the name, too. “Sommlike” is a combination of “sommelier” and “like,” a nod to the shop’s approachable take on wine. Paula’s own love of wine began, fittingly, with a tasting event. Originally from Argentina, Paula never had much appreciation for Malbec. That changed when she started attending Malbec World Day celebrations in the Chelsea neighborhood of Manhattan. “That’s where my love for wine really started,” Paula says. “Up until that point, I wasn’t really tasting any wine, so I started doing these events—and it was a one-way ticket. I never looked back.” CONTINUED >

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In 2012, Paula and her husband, Nicholas Ktorides, moved from New York City to Ridgefield with their three boys. She brought a little of that New York energy with her, launching a tasting event at Lounsbury House called “Sunset Wine Party” in 2018. The popular event drew crowds of 300 to 350 people until the pandemic brought in-person gatherings to a halt. Paula pivoted to an online marketplace, selling a selection of wines under the “Sommlike” name. As events returned, so did Sunset Wine Party, and Paula began selling bottles after each event. “The natural next step was to find a location to open a brick-andmortar store,” Paula says. Sommlike, which opened in mid-June, has become a destination for wine enthusiasts, the wine-curious, and even wine-adjacents. (They have spirits and craft beer, too, which have undergone an equally in-depth vetting process). But the focus remains on

wine—and on helping customers discover bottles they may not otherwise encounter. “We really try to carry wines that have stories behind them,” Paula says. “Wines that offer a sense of place, that are family-owned or come from smaller vineyards. And we prioritize conscious, intentional winemaking.”

M UST SE E | FO O D + BEVERAGE

Unlike a traditional wine shop with endless aisles of familiar labels, Sommlike offers a highly curated selection—and this is where they shine. Most bottles are priced under $35, with some outliers on either end. There’s no attempt to stock a little of everything; each bottle has earned its spot on the shelf. The entire store is outfitted with Wine Enthusiast racks and wine fridges, and Sommlike also carries the brand’s full line of accessories, including wine glasses, openers, decanters, and more. The collection adds another layer to the shop’s thoughtfully curated selection—and offers plenty of options for the wine lover on your holiday shopping list. Before the store opened, Paula hand-selected a team of sommeliers and wine experts to help curate the selection. Led by Wine Director John Noakes and Senior Wine Specialist Ben Crumlich, both wine-industry veterans, the team is constantly tasting, evaluating, and searching for wines that meet Sommlike’s standards. The test for whether a bottle makes it from the tasting table to the shelf is simple. “If they wouldn’t take a wine home to drink themselves, then we won’t carry it in the store,” Paula says. “We walk the walk and talk the talk. Our staff is constantly tasting.” That philosophy extends to what Sommlike chooses not to carry, too. Paula even has an Instagram series about famous wines that, in her opinion, have become better at marketing than winemaking. “They’ve become brands more than wines,” she says. “We don’t carry any of the big names here. We really want to support smaller vineyards and wineries that make amazing wine.” One of Sommlike’s most distinctive features is its Discovery Wall, curated by Ben and refreshed every three to four months in step with the seasons. It highlights wines, spirits, and craft beers that customers might not normally reach for, offering an easy way to try something outside their usual rotation. The WineStation offers another opportunity to do the same. “People get to taste the wines, experience them—and then they can buy what they really love,” Paula says. Sommlike takes that same approach to its dedicated event space, where the shop hosts wine classes and seminars once or twice a month. The space features two large square industrial-style tables, comfortable seating, and video projection against a bright white wall. It’s sleek and unfussy, designed to keep the focus on the wine. Because the tables seat just 16 guests, events fill quickly, often within 24 hours of being announced. Upcoming sessions include the World Wine Tour on October 14, where guests can taste eight wines from around the globe, supplied by Vintus Imports. The Dark Side of the Cellar on October 28 will offer a seasonally spooky evening featuring six wines, a sparkling welcome pour, and a few surprises. All Sommlike events include light bites. If a class sells out before you can grab a seat, Sommlike also offers private events offsite, with a dedicated wine professional

leading either a walk-around or sit-down tasting. They’re a natural fit for networking events, team-building outings, book clubs, or simply a night out with friends. “Tasting is so important,” Paula says. “It’s a way to let people explore and discover new wines, and to learn something along the way.” Sommlike has been part of the Ridgefield community in one form or another for nearly a decade. Since opening its brick-andmortar location, the shop has become part of the Main Street scene, participating in SummerFest, the Art Walk, and, looking ahead, the Holiday Stroll and other small-business events. “Right now I’m really focusing my time on building the store, building a wine community here in town,” Paula says. “I want people to have a good time and enjoy themselves with what we’re offering.” Sommlike is located at 407 Main Street. The shop is open seven days a week, with the WineStation available for tastings whenever the store is open. Join Sommlike for the Sunset Wine Party at Lounsbury House on October 4, featuring more than 60 wines, a curated grazing board experience, a sparkling lounge and wine-by-the-glass bar, and DJ sessions as the sun sets over one of Ridgefield’s most treasured landmarks. All event proceeds will benefit Lounsbury House. Visit sommlike.com for tickets and information about upcoming events. OCTOB ER 2 0 2 6 | C I TYL I FE STYL E . C OM/ R I D G E F I E L D

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

MEET ME AT

Queen B

Catching Up With Heather and Jennifer Bellizzi on Sisterhood, Coffee, and What’s Brewing at One of Main Street’s Buzziest Cafés

For Heather and Jennifer Bellizzi, Queen B isn’t just a café—it’s a love letter to their mother, Linda. One written in house-roasted coffee, New York City bagels, and homemade Pop-Tarts. The sisters had long worked in hospitality, but there was always something about the cafés they grew up going to in New York City that stayed with them—local spots filled with delicious smells, good food and drinks, charm, and an eclectic mix of people meeting for all kinds of reasons.

O UR TOWN | FO O D + BEV E RAGE

ARTICLE BY KATIE PARRY PHOTOGRAPHY BY ANNIE FANDL

“In life, we’ve always found that you may not have time for dinner and you may not have time for certain things,” Heather says. “But you always have time for a drink or a chat at a café.” The three Bellizzi women had planned to open a café together in Darien. But when Linda passed away suddenly, their shared dream was tucked away. The sisters eventually moved to Ridgefield, along with Jennifer’s daughter. Years

later, while sitting in traffic on Main Street, they noticed a storefront had become vacant. Their lease was signed less than 48 hours later. Linda was a teacher, and her students often called her “Mrs. B.” The nickname eventually evolved into “Queen Bee,” a nod to her big personality and even bigger heart. Once the Ridgefield café was officially in motion, they decided to name it “Queen B.” In a way, the three of them opened a business together after all. With its playful décor, menu, ample seating, and outdoor space shaded by cabana-striped market umbrellas, Queen B has become a gathering place for meetings, new mom groups, birthdays, and even the occasional meetcute. With USB ports and plugs throughout, the expansive downstairs seating area, nicknamed “The Hive,” makes it easy to settle in for hours, and the sisters are busy planning fall and winter events to utilize the space. “It’s one of the best things about Queen B for us,” Jennifer says. “We love being part of this town, being able to provide a space where so much life can happen, and getting to witness it all. We hope for our customers it feels like an extension of home.” We caught up with Heather and Jennifer to talk about Queen B, sisterhood, and what’s brewing behind the scenes.

What did you want Queen B to offer that you weren’t finding in other coffee shops? We are very lucky to have been exposed to so many places growing up in New York City that allowed us to enjoy the space, linger, meet friends or read a book by yourself, and have really delicious food and amazing coffee and drinks. We wanted to know where our products were coming from, source things like premium organic Silk Road Teas, create fun drinks and mixes like we do with our specials each month, and share some of the foods we grew up enjoying, like black-and-white cookies and New York City bagels that we bring up fresh every day. We also felt really driven to roast our own coffee and know the farmers behind it. Ridgefield has so many offerings as well, but we just weren’t quite finding what we wanted, so we figured we would create our own version. Being a part of everything that’s happening on Main Street in Ridgefield is really special to us. We’re grateful to serve our neighborhood where we live and work, and we hope for our customers it feels like an extension of home.

Why was it important to you to roast your own coffee? How do you choose the beans you roast, and what does that process involve? We were lucky to find Bellwether, the company that created our roaster. With the Bellwether program, you’re able to buy beans from anywhere and go through their preferred farms, so you can literally meet the farmers, know who they are, and know exactly where everything grew and why. That connection felt really great. We source from areas all over South America and parts of Africa. We recently moved our roaster out of the café into its own space, and we plan to expand CONTINUED > OCTOB ER 2 0 2 6 | C I TYL I FE STYL E . C OM/ R I D G E F I E L D

realizing that the Pop-Tarts today just weren’t the ones we grew up with. So we decided to make homemade Pop-Tarts and then realized they needed to be shared with everyone!

You’ve said you’re very different, but that those differences are part of what makes working together work. How do you balance those differences? Heather: It’s funny because sometimes we’ll respond the exact same way to somebody in the exact same moment, and look at each other like, Oh my, did we really just do that?! But for the most part, we’re very different people with very different personalities, and somehow it all comes together somewhere in the middle. Jennifer: We’re very yin and yang that way, and I think that’s why we’ve always been in business together. We won’t say we don’t fight, of course we do—we’re sisters, we’re together all the time, and we’re human! But I think our differences actually work in our favor. We have similar styles when it comes to hospitality and our customer base, and we both want our employees to be happy and to contribute something that makes people feel better when they leave. Heather: At the end of the day, we know we’re probably going to have dinner together anyway, so we’ll have to figure it out and make up. It never goes on too long because we’re too busy for that! where we source our beans, visit these farms, and make our beans available for purchase through our website.

When someone walks into Queen B for the first time, what do you hope they notice or feel? The quiet they were looking for, the connection they were hoping for, a place they can settle into for an hour or an entire afternoon. Good food and drinks that feed the soul as much as the appetite. We hope their shoulders drop the moment they walk in—that they enjoy the music, Gilmore Girls on the TV behind the register, the décor, and all the good food and coffee smells. Above all, we want them to feel welcome.

How do you approach the food and drink menu? We try to bring in things that are nostalgic for us, things that we love, because we figure if we like it, hopefully other people will as well. It’s a little bit of a mix of our experiences and the things that have influenced us, and we wanted to share that with others. We also stay on top of some trends, so we brought in things like the Dubai latte. That wasn’t something from our childhood, but it seemed like something that might be fun to add, and people love it. We’re also mindful of things that are important to us, like keeping the food fresh and preparing it in-house in small batches rather than packing and storing it for long periods of time.

Are there any menu items that have become unexpected customer favorites? Our cinnamon scones were a real breakout hit, and of course our bagels. But we find that people love the simple classics, too— our chicken salad, which was our grandmother’s recipe and has no fillers, our egg salad, our version of the turkey club sandwich, the breakfast sandwich, and the avocado toast. It’s funny how the simple classics that we grew up on are the ones that seem to make people really happy and bring them back again and again. And the Pop-Tarts! We had the idea to make our own after

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Are there particular local organizations, events, or causes that are especially meaningful to you? We believe in giving back to our community, whether it’s the local schools or any teams that ask us to help fundraise, and we are big animal lovers! We love being part of the Senior Gold Card promotion, and we offer 10 percent off every day to teachers, police officers, firefighters, and EMTs. We support the schools as often as we can, not just for Teacher Appreciation Week, but also for PTA meetings and events and other school activities. We rarely say no to a donation.

What’s next for Queen B? Oh, we have lots of plans! Growing our roasting business, launching the mobile cart we’ve been working on for over a year, a small expansion, and who knows what else. We’ve decided that this is the business we’re really going to focus on, so there’s a lot we’re excited about.

If your mom could walk through the door today, what do you think she’d say?. Heather: “Where’s my chair?!” (She had a chair growing up that nobody sat in but her!) OK, but really—I hope Queen B feels like a physical extension of the things we loved and admired in our mom—her warmth, kindness, strength, generosity, a little spunk, and her ability to make people feel cared for. Jennifer: I hope she’d recognize herself in the energy of what we created in her name. And because we named it for her, I imagine there would also be that very mom-like combination of, “Are you kidding me? You named all of this after me?” and hopefully enormous pride. Queen B is located at 417 Main Street and is open every day from 8 a.m. until 4 p.m. Visit queenbcoffeecompany.com and follow along on Instagram @QueenBCoffeeCompany

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The Mariner Tavern Opens in Ridgefield Shannon with his wife, Winter, and daughters Isla and Hayden

Shannon Sturz Takes the Helm of a Beloved Local Restaurant, Honoring Its Past While Looking Ahead ARTICLE BY KATIE PARRY | PHOTOGRAPHY BY JAY COHEN

NOW OP E N | FO O D + BEVE RAGE

At a time when scrolling has become synonymous with dining out, Shannon Sturz has a different idea of what a restaurant could be: a place where people put their phones away and talk to the person sitting across from them. The philosophy crystallized for Shannon years ago while he was working as a chef at another restaurant. Looking out from the kitchen at a table of 12, he did a quick tally. “I counted eight people on their phones,” he recalls. “They were all just scrolling. I remember thinking, ‘Guys, you’re here together! Talk to each other!’” It’s old-school hospitality, and that’s precisely the point. The Mariner Tavern reopened this past August after extensive renovations, with owner and executive chef Shannon Sturz at the helm. But for Shannon, the restaurant is about more than a fresh start. His connection to the Mariner goes back to childhood, when he dined there with his family after ski trips and hockey games. “I remember feeling so welcomed here,” Shannon says. “And when I thought about opening a restaurant, I wanted it to feel homey—comfortable and familiar—in a town where we could really build a community.” Shannon grew up just over the border in Pound Ridge. His family has roots in the food business—he first got a taste of it sampling cookies his dad brought home from Linden’s Cookies. While attending Fairfield University, he worked as a caterer and bartender and found himself drawn to the restaurant business. Shannon worked in finance until his mid-20s, when sitting at a desk became untenable. CONTINUED > OCTOB ER 2 0 2 6 | C I TYL I FE STYL E . C OM/ R I D G E F I E L D

“I loved the flow of service and what hospitality was all about,” he says. “But I never thought it was a viable career long-term. At some point, I felt a pull toward working with my hands. I felt like I belonged out on the floor, talking to people, cooking. So I started working in kitchens, doing dishes, prepping food. And I slowly switched careers.” Finance to food prep was only the first leap. Food prep to restaurateur was another beast altogether. Shannon credits his mentor, a chef he volunteered for on weekends, with steering him in the right direction—and giving him some tough advice about what it would take to become a restaurateur. “I asked him what it would take to open my own restaurant,” Shannon says. “He told me, ‘You’re going to have to leave your current job, go make $18 an hour at a restaurant, and grind it out.’” Two years later, Shannon enrolled at the Culinary Institute of America (CIA) in Hyde Park. He went on to work for JeanGeorges, one of the world’s most famous chefs, eventually becoming sous chef at The Inn at Pound Ridge. Most recently, Shannon was recruited to open and serve as executive chef at Seamore’s in Darien—a sustainable seafood restaurant known for its simple, beautifully plated fish. By then, the next step felt obvious: It was time to find a restaurant of his own. The Ancient Mariner first opened in Ridgefield Shopping Center on Main Street in 1974, under its original owners, Tom Quinn and Gerry Geraerdts. Jessica Wilmot began working there a couple of years later and purchased it in 1992. She sold it to Shannon in 2025, making him just the third owner in the restaurant’s 52-year history. “I’m very aware that I’ve taken on a beloved, established brand,” Shannon says. “The Ancient Mariner was a Ridgefield staple. It’s my goal to shepherd this restaurant into its next chapter.” Shannon has been thoughtful about paying homage to The Ancient Mariner. While giving the space a fresh look, he’s carefully preserved some of the details that longtime Mariner regulars know and love—the signature sconces still line the far wall, the bourbon barrels remain above the bar, and the large ship’s wheel holds a prominent position. Working with renowned design atelier Christian P. ÁrkayLeliever—a Connecticut-based designer whose restaurant projects include Elm in New Canaan and Esh Mediterranean in Fairfield, among others in the Northeast—Shannon reimagined the space. It’s as if he took his childhood memories of driving up north for a day of skiing and melded them with his love of seafood. Fittingly, his first job as a sous chef was ordering the fish. “Within the restaurant, there are two themes,” Shannon says. “There’s the coast—the nautical, the ocean, the seafood. But there’s also my core, which is a lodge in the mountains. It’s cozy, like you’re in a ski lodge in Jackson Hole.”

NOW OP E N | FO O D + BEVE RAGE

The layout, with the bar to the right and the dining area to the left, remains the same, but everything within it is new. Honeyed, wide-plank floors now run throughout, tying the two halves together. The bar itself was made smaller but gained seating overall, thanks to a more efficient layout. Its shiplapped walls were painted a deep hunter green, topped by a black ceiling with copper-pressed tin overhead and penny tiling underfoot. The dining side, by contrast, is lighter and brighter, with white walls and a natural-wood ceiling. It’s anchored by a long gray-and-cream plaid banquette with pops of brown that runs along the far wall. Tufted cognac booths opposite match the leather-cushioned chairs at the tables between them. The result is a breath of fresh air. (The carpet is no more.) The bathrooms are a sight to behold, with shiplapped walls, gold accents, and distinctive nautical mirrors sourced by Christian. In the back of the house, the kitchen has tripled in size, with a window letting diners catch glimpses of the action. Just above the window is a special addition—a giant wooden fish, something Shannon found at a recycling center by pure kismet. “We wanted it to feel like everyone’s here together,” Shannon says. “I want people to get to know us—to know me and my sous chef, Rocky, to glimpse through the window behind the scenes.” Eventually, Shannon would like to add an affordable, approachable tasting menu and weekend brunch, along with an expanded catering menu and private events. He also hopes local businesses will make the restaurant a go-to for working lunches. The Mariner Tavern’s menu is designed to be accessible, and Shannon wants guests to feel comfortable showing up in whatever they’re wearing. The menu is also condensed and specific—he isn’t a believer in long menus, which he says only create confusion. Staple Mariner items remain, namely the burger, along with variations on wings and nachos. But Shannon says the broader menu will look a little different from when he first took over last year. Warmer months will feature fresh fish sourced from the Fulton Fish Market in Hunts Point, New York. “I know where all of the fish comes from—whether it was caught in Gloucester, Montauk, or Canada,” Shannon says. “I hope customers will appreciate that detail—knowing where their food is coming from. I know I do.” The Mariner Tavern sources vegetables and meat with the same rigor, buying local whenever possible, from Snow Hill Farm in North Salem to Millstone Farm in Wilton. Whatever’s fresh and seasonal shapes the menu. Once the seasons turn toward fall and winter, customers can expect heartier dishes to be rotated in, including duck confit, pasta with Bolognese, and meat and game dishes.

Freshly shucked oysters won’t be an every-night mainstay, but they’ll be in heavy rotation. Shannon is also looking forward to adding popovers to the menu. “Popovers are the first thing our family ever made together,” he says. “They’re a delicious hollow roll made of eggs, flour, and butter—airy, light, and really, really good. We still make them as a family to this day.” The Sturz family recently moved to Ridgefield, and family plays a big role in both Shannon’s life and the restaurant. His wife, Winter, handles the restaurant’s marketing and has been a source of constant support since he decided to leave finance to pursue his passion. “She had my back when I told her I wanted to switch careers,” Shannon says. “Now, I feel like she might have a different take on my career change if you asked her today,” he adds, laughing. “But she has been incredible.” Their daughters, Isla and Hayden, ages 8 and 4, are just as excited about their dad owning a restaurant. On his workdays, they love hanging out with Jess Schroeder and Michelle Goodell, bartenders who stayed on from The Ancient Mariner. Shannon hopes The Mariner Tavern will be a place where people leave their phones in their pockets.

“We cook like you’re family, so you feel like you’re home. At the end of the day, it’s about the food, the service, and the friends you’re enjoying it with.” There are five flat-screen TVs that will be tuned to whatever big game is on, and crayons for the little ones, making the Mariner just as welcoming to families as it is to sports fans. But overall, creating a space where people talk to one another remains central to what he’s building. “We cook like you’re family, so you feel like you’re home,” Shannon says. “I hope to keep bringing in the guests who’ve always enjoyed eating here, while attracting new ones who’ve never been. At the end of the day, it’s about the food, the service, and the friends you’re enjoying it with.” The Mariner Tavern is located at 451 Main Street. Hours are Monday through Thursday, 11:30 a.m. to 10 p.m.; Friday and Saturday, 11:30 a.m. to 11 p.m.; and Sunday, 11 a.m. to 10 p.m. Visit themarinerct.com to learn more and follow @TheMarinerTavern on Instagram. OCTOB ER 2 0 2 6 | C I TYL I FE STYL E . C OM/ R I D G E F I E L D

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2026-2027 Season

OCTOBER 2026

events A SELECTION OF UPCOMING LO C A L E V E N T S

OCTOBER 1ST

Blueprints & Denim Dreams, A Night of Fundraising for Housatonic Habitat for Humanity Le Chateau | 6:30 PM

OCT 22–NOV 22

Don your finest denim and join us for an unforgettable evening as we come together to celebrate the power of home and the impact we can make as a community! This year’s event is especially meaningful as we celebrate 35 years of Housatonic Habitat for Humanity and 50 years of Habitat for Humanity International. Visit HHFHGALA.givesmart. com for tickets or sponsorships! OCTOBER 3 R D

Fall in Love with Ridgefield Main Street | 10:00 AM

FEB 4–MAR 7

The epic musical that changed Broadway forever Revealed October 1st (due to licensing agreement)

MAY 20–JUN 20

Individual tickets now on sale for all productions! actofct.org • 475.215.5497 40

EVE N TS

Join us for a fun-filled day celebrating Ridgefield’s Fall spirit! Shop at local merchants and enjoy activities such as face painting, the Big October Book Sale at Ridgefield Library, and live music by Bob Stump. And don’t forget to vote for your favorite scarecrow! From 10 a.m. to 2 p.m. OCTOBER 4 TH

Sunset Wine Party Lounsbury House | 6:00 PM Sunset Wine Party is back! Presented by Mini of Darien and powered by Sommlike, this spectacular evening will bring community together in support of preservation for historic Lounsbury House. Taste your way through 60+ wines, enjoy grazing boards, and visit the sparkling lounge or wine-bythe-glass bar as the sun sets. All proceeds benefit Lounsbury House. Visit sommlike.com for tickets. CONTINUED >

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events

CONTINUED

OCTOBER 10 TH

Gemstone Sparkle Sprint 5K Gemstone Farm | 9:00 AM Lace up your sneakers for the Gemstone Sparkle Sprint 5K, a one-of-akind trail race benefiting The Prospector! Held on Gemstone Farm’s private trails in Wilton, the professionally timed race winds through fields, woods, and countryside. Registration includes a race shirt, finisher medal, refreshments, and post-race festivities and awards. Run, walk, or cheer as we celebrate community, inclusion, and the power of meaningful employment! Visit prospectortheater.org to register. OCTOBER 22ND

A.C.T. of CT Presents “Beautiful” A.C.T. of CT Before she was hit-maker Carole King, she was Carole Klein, a spunky, young songwriter from Brooklyn with a unique voice. “Beautiful” by the late Oscar and Tony-nominated Douglas McGrath features unforgettable classics “So Far Away”, “Will You Love Me Tomorrow”, “Natural Woman”, and many more. This award-winning musical phenomenon is filled with the songs you remember and a story you’ll never forget. Tickets available at actofct.org. OCTOBER 24 TH

Wit, Wheels, and Whiskey: Mark Twain Library Car Show & Cocktail Party Set your schedule. Make an impact. Build a life you’re proud of. Behind each of our 200+ City Lifestyle magazines is someone who cares deeply about their community. Someone who connects people, celebrates businesses, and shares the stories that matter most. What if that someone was you? Or maybe it’s someone you know. If this isn’t the right time for you, but you know someone who could be the perfect fit, we’d love an intro.

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EVE N TS

American Metal Customs | 5:00 PM Step into American Metal Customs for a celebration of American ingenuity, fine automobiles, and the enduring spirit of Mark Twain. Wander among a private collection of remarkable vehicles, sip something strong or sparkling, and enjoy good food and even better company as we raise much-needed funds for our beloved library. There will be a live band with music and dancing! Visit mtlwitwheelswhiskey. org for tickets or sponsorship.

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