Local Businesses and COVID-19: Spiga 


Lobster Cobb Salad at Spiga on Main Street. Photo courtesy of Kristin Ferrara

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. 

Cucumber cosmo at Spiga on Main Street. Photo courtesy of Kristin Ferrara

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. We were very lucky because we have a lot of loyal customers and the town of New Canaan in general is so supportive of all local businesses, so we were able to capitalize on our to-go business. Obviously it’s not ideal, but it definitely helps in these times and since opening the outdoor dining we have been busy and adjusting to this new normal.

Capellini seafood at Spiga restaurant on Main Street. Photo courtesy of Kristin Ferrara

What has the community response been like to the outdoor dining option?

We really have had a lot of very positive feedback. We were lucky with the amount of business we were able to do during the height of the pandemic because we were able to keep the core of our kitchen staff together, so that helps with the consistency of the food and how the restaurant runs. And we also have been able to bring back our core front [of house] people who have been at Spiga a long time. The customers are very supportive, and people have been very respectful in asking where the bathroom is and a wearing mask to and from the tables. We are all trying to adjust. It always helps when the weather is good. That is the one thing we can’t control and it’s definitely the biggest make-or-break aspect of outdoor dining. 

Brand new Tagliata di Manzo at Spiga restaurant on Main Street. Photo courtesy of Kristin Ferrara

What are your best-selling menu items?

We have a huge menu with a ton of selections, which I think is part of the reason we have maintained our popularity, because you can pretty much get whatever you want, whenever you want it. Pasta is a really huge category because all of our pastas are homemade. And also we have new sides and seasonal items. We’ve got a capellini seafood which is really nice—and the portions here are always good—and we have a bucatini short rib and have added Chicken Milanese to our menu. Those are three things that are brand new.

What is your message for Spiga’s customers?

We just want to thank them for all of the business they have given us and we appreciate the continued support and look forward to seeing everybody in the new normal, whatever form it takes, and we appreciate their patience and understanding because we are all navigating this together.

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