In the southern half of the state, Prasad Chirnomula's name is synonymous with upscale Indian cuisine. As the owner of five Thali restaurants in
, he understands why his latest spot, Oaxaca Kitchen, has garnered a lot of attention.
"[People think] 'He's an Indian chef, can he do Mexican?'" Chirnomula say. "So that's been the challenge."
Once you walk through the door, it's clear you're not in for a generic Tex-Mex experience. The menu and the décor meld elements of traditional Oaxacan cooking, artwork and culture at every turn, reflecting more than a year's worth of the chef's mindful travel and study in the southwestern Mexican state.
Ironically, Chirnomula says he was never a big fan of Mexican food. "I enjoyed the chips and salsa part, but [the] entrees were all the same. And every plate went back full to the kitchen."
But when he traveled to Oaxaca on vacation and tasted the authentic dishes made by home cooks there, he decided he'd bring a gourmet Mexican restaurant to downtown New Haven.
Once he saw the available spot on College Street, "it all clicked together," he says. The building is owned by
Properties, which also owns the building where Chirnomula's Thali Too resides. It helped that he'd been a trustworthy tenant already.
"I came back from Oaxaca and spoke to my landlords. I said, 'If we can work together, and you can give me enough time, there's a lot of study and travel involved. I'll need some time to work on it.' "And they said, 'We trust you.'"
Over the next year, Chirnomula, his architect and his designer traveled regularly to Oaxaca, picking up ideas and inspiration through interactions with locals. They paid close attention to Oaxacans' daily routines, particularly to their resourceful habit of saving and reusing items like bottles and old furniture.
Back at the new restaurant, they tried to re-create that rustic charm, using small touches like native hand-carved animal sculptures along with larger efforts, including a ceiling designed to look like an old billboard for Tecate beer. Though it looks like it's been by a highway for 30 years, its weather-torn, faded appearance was created by the designer.
"We wanted to give [our guests] the feeling of this old style of Oaxaca," Chirnomula says. "We didn't want high-gloss, finished pieces. … "We wanted to make it look like it's been there since before we got here."
Though most associate him with Thali and Indian food, Chirnomula says there are plenty of shared ingredients in each cuisine — tomatoes, garlic and spices such as cumin, cloves and cinnamon. Both styles of cooking feature chilies, charcoal-grilled meats and fresh breads. "That's what excited me."
Chirnomula was intent on keeping Oaxaca Kitchen's menu as authentic as possible, focusing attention on just nine entrees. The region is known for seven varieties of mole sauces, and the restaurant serves several of them — pistachio, amarillo (yellow), rojo (red) and pepita (pumpkin seed.) Other entrees enjoy a clean presentation: grilled hanger steak with Oaxacan black bean sauce and sweet corn; pork tenderloin posole; chile rellenos with queso fresco.
"My approach is very simple, but it's very flavor-forward," Chirnomula says.
The appetizer list creatively highlights much of these flavors. A gazpacho recipe incorporates toasted pumpkin seeds, tomato-avocado tartare, jalapeño oil — and a scoop of red-pepper sorbet. Mango sorbet also shows up in the ceviche Veracruz, with poached shrimp and jumbo lump crab, its bright sweetness cutting through the dish's citrus-and-vinegar tang.
There's Oaxacan squash and poblano cream soup, lobster enchiladas and more jumbo lump crab with blue corn, charred tomato coulis and mango-papaya relish. On the more traditional side, there's tableside guacamole, vegetable quesadillas and a two-taco plate with diner's choice of fish, chicken, beef, pork or shrimp.
Besides lunch and dinner, there's a prix-fixe Sunday brunch menu and an "anytime" menu of appetizers and quick bites like a buffalo chorizo burger. The bar, serving margaritas with fresh lime, house-infused pineapple-chipotle tequila blanco and tamarind mango purée, attracts a high-energy crowd, Chirnomula says.
Though he's considered restaurant locations from
, Chirnomula is glad he chose the Elm City for this latest project. "New Haven is just a great destination for dining," he says. " I love [the city], and I think it likes me."
>>Oaxaca Kitchen is at 228 College St., New Haven. It's open Monday through Thursday for lunch from 11:30 a.m. to 2:30 p.m. and from 5 to 10 p.m. for dinner. On Friday and Saturday, lunch is served from 11:30 a.m. to 2:30 p.m., and dinner is served from 5 to 11 p.m. Sunday brunch is served from 11 a.m. to 2 p.m. and dinner from 4 to 9:30 p.m. (A limited bar menu is available between lunch and dinner.) Information: 203-859-5774 or oaxacakitchen.com.
>>Anoho Asian Noodle House
has opened at 320 Main St., in
. It's open Monday through Thursday, 11:30 a.m. to 9:30 p.m.; Friday and Saturday, 11:30 a.m. to 10:30 p.m.; and Sunday, noon to 9:30 p.m. (The restaurant closes each afternoon from 3 to 4:30 to prepare for dinner.) Informtion: 860-346-0727 or anoho.com.
, 539 Broad St., Hartford, now offers a three-course $37 prix-fixe menu every Thursday and Friday night featuring seasonally inspired and locally sourced ingredients. Information: 860-246-1222 or fireboxrestaurant.com.
>>Paradise Hills Vineyard
has opened at 15 Wind Swept Road in
, becoming the 31
farm winery to join the
Wine Trail. The 65-acre vineyard is owned by the Ruggiero family, and its wine selections include estate-grown chardonnay and cayuga white. The winery is open for tastings Thursday through Saturday, 11 a.m. to 8 p.m., and Sunday, 11 a.m. to 6 p.m. Information: 203-284-0123 or paradisehillsvineyard.com.
Bee & Thistle Inn
offers two Wednesday night specials: a "Flight Night" pairing of three wines and an appetizer for $15, and a three-course chef's choice prix-fixe menu for $28. The Bee and Thistle is at 100 Lyme St., in
. Information: 860-434-1667 or beeandthistleinn.com.
The state's first
location opened earlier this month at 263 Boston Post Road in Orange. The local franchise is owned and operated by David Katz of Five Star Equity Partners LLC, which also operates the adjacent Bruegger's Bagels location. Jamba Juice is a national restaurant chain with a focus on whole fruit and vegetable smoothies, fresh-squeezed juices and small meals like hot oatmeal made with steel-cut oats. The Orange store is open daily from 8 a.m. to 9 p.m. Information: 203-795-1300 or jambajuice.com.
20 Greenswood Road (Route 44), Norfolk, hosts a French Wines & Seafood dinner June 2 at 6:30 p.m. Cost is $75, plus tax and gratuity. Reservations: 860-542-5531 or infinitybistro.com.
36 Main St., Essex, hosts Michael Harney of Harney & Sons Tea for a book-signing, tea tasting and luncheon June 3 at noon. The luncheon menu will feature cuisine made with Harney & Sons herbal teas. Cost is $20 plus tax and gratuity. Reservations required: 860-767-1776 or griswoldinn.com.
Mystic Area Shelter & Hospitality hosts an
event at Saltwater Farm Vineyard in Stonington June 3. The battle between chefs Linda Moran of Noah's Restaurant and Gwenivere Lyon of Puritan & Genesta will be judged by Rob Simmons, former U.S. congressman, and Ainslie Turner of Skipper's Dock Restaurant, and a third judge seat will be auctioned off at the event. Executive pastry chef Lynn Mansel of Mohegan Sun will serve as master of ceremonies. Tickets are $95. Information: 860-245-0222 or mashshelter.org.
, 606 Walnut Tree Hill Road,
, hosts a "Best of Connecticut Wines" night June 3 at 6 p.m. as part of its Springtime Sips series. The event features a blind tasting of four Connecticut wines, paired with cuisine made with local ingredients. Cost is $40 and includes a complimentary wine glass. To register, e-mail
On June 7, Hartford Magazine hosts a
"Best of Hartford"
event to honor the winners of its annual poll, with food and drink samples from the victors in the restaurant and bar categories. The party takes place at Comcast Theatre in Hartford, kicking off at 5:30 p.m. Tickets are $45 in advance, $55 at the door, and a portion of proceeds will go to the Boys & Girls Club of Hartford. Buy tickets online at showclix.com/event/BestofHartford2011.
, 110 Glastonbury Blvd., Glastonbury, hosts a "Tiki Dinner" June 12 at 3 p.m., pairing five courses of Polynesian-inspired food with tropical-themed cocktails. Cost is $69.95, plus tax and gratuity. Reservations: 860-652-3474 or maxfishct.com.