Sandy and Angela Baldanza say their “passion is to create innovative all natural meals for that special soul who seeks out great organic meals crafted with the finest organic products.”
Executive Chef Nube Rivera pairs new and flavorful accompaniments and side dishes to enliven traditional Italian old world foods.
The new Farmer’s Table has 46 seats, nearly three times as many as the previous restaurant. Former patrons of Bonne Nuit will notice a substantial change in the remodeled dining room, with an open floor plan, brighter design and a wide-open kitchen–a feature that chef/owner Robert Ubaldo says has been a hit with diners.
Owned and operated by New Canaan’s own Andrew and Karen Zuckert, and offering a wide-ranging menu of fresh food that’s anchored by Karen’s baked goods, Gingerbitz offers sandwiches (imported French brie and ham, roast chicken); salads (fresh goat cheese, marinated tomato tart on field greens), organic smoothies (soon), fresh-squeezed juices, Stumptown coffees, soft-serve ice cream, pots of tea, chutneys and of course, pastries and baked goods (Karen works with Guittard chocolate).
Traditional American diner fare—full breakfast menu, shakes, dinner plates and more—open seven days a week, and offering delivery and catering.