News

Who Knew, Cagematch Edition: Solé vs. Spiga

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‘Who Knew?’ is sponsored by Walter Stewart’s Market. If the Shrimp Index is any indicator, we’re experiencing a boom time on the New Canaan restaurant scene. 



Let me explain this metric, because I invented it 30 seconds ago: the Shrimp Index is the number of ways in which you can have shrimp prepared and brought to your table on any given day. My data acquisition methods may be lazy, but it seems at first AI-assisted count that you can get at least 49 different shrimp dishes in town, unless it’s

Monday, in which case, you’re eating popcorn over the sink, my friend. But Tuesday through Sunday, this index is a handy quality-of-life metric, and if Zillow chooses to include the Shrimp Index on their future real estate listings alongside Walk Scores and School Grades, my earnest hope is to buy a boat with the residuals. When it comes to fine dining, we’re doing mighty fine. 

The answer is in the shrimp. 

But this isn’t an article about shrimp (note to self: write article about shrimp).

Business

Local Businesses and COVID-19: Spiga 

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For today’s Q&A with a local business, we interviewed Kristin Ferrara, a server and bartender at Spiga Wine Bar & Salumeria. The Main Street restaurant opens at 11:30 a.m. daily and the kitchen closes at 9 p.m. Sunday through Thursday, and 11 p.m. Friday and Saturday. 

Here’s our interview. 

New Canaanite: This has been a new and challenging period for many businesses, including our local restaurants. How are you all doing at Spiga? Kristin Ferrara: We are actually doing as well as we can. All things considered, we are doing very well.

Around Town

Did You Hear … ?

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Chef Luis Lopez, known locally for his eponymous restaurant on Elm Street, has been seen cooking in the open kitchen at Spiga on Main. ***

After school Wednesday, a man was seen trying to enter cars in a New Canaan High School parking lot, according to a communication from NCHS Principal Bill Egan. “We do not believe he was successful, nor do we anticipate his return,” Egan said in an email. “However, please make sure you lock your cars on campus. I would keep them locked before and after school.

Business

Spiga on Main Street Launches Sunday Brunch, Adds Soundproofing and Stool Cushions

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Even with a strong opening and positive reviews from locals, the owners of New Canaan’s new Italian restaurant on Main Street say they’ve taken in early feedback regarding food and overall dining experience, and have made several changes. Complaints about high levels of noise led Spiga to reinstall soundboards in the ceiling at 136 Main St., and cushions have been added to seats at the row of tables up the middle of the restaurant, according to owner Dan Camporeale. On Sunday, Spiga also launched a new Sunday brunch menu—a collaboration among Camporeale, business partner Gino Racanelli and executive chef Jose Marcos. “We wanted to put out a different type of brunch,” Camporeale said. “Everybody does bottomless Mimosas and Bloody Mary’s.

Business

Third Time’s the Charm: Spiga Opens on Main Street

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After two failed restaurant ventures at 136 Main St., owners of the recently opened Spiga are hoping to buck the trend that first sank Tuscan and more recently, Barolo. And if foot traffic and response are early indicators, it seems as though the third time is indeed the charm. Since its soft opening earlier this month, Spiga has New Canaan denizens abuzz with favorable and enthusiastic praise for their Northern Italian cuisine. The motto at Spiga is ‘Eat – Drink – Play,’ and while I personally can’t speak for the ‘play’ part of it there is something for everyone on the voluminous menu for diners of all types. Gone are Barolo’s sectioned dining areas, walk-in wine refrigerator and antipasti bar, replaced with a large, open space replete with oversized booths, communal tables with seating for 130 people.