Wood-Fired Pizza Place, Japanese Noodle Shop, Fresh Salads and More: Pine Street Concessions Opens Wednesday

Miyuki and Dante Mirafiore, Culinary Institute of America-trained chefs who have been married three years, long have dreamed of opening up their own eateries. They’ve worked in kitchens in New York City, Connecticut and California, including a recent stint at Alice Waters’ landmark Chez Panisse in Berkeley. Some months ago, the Mirafiores received a call about a place they’d never heard of—New Canaan—and a unique model for delivering high-quality food that they’d never considered. “I love that it’s not a restaurant,” Dante Mirafiore said as he stood at the counter in front of his wood-fired pizza oven at Pine Street Concessions, grating Scamorza—an Italian cow’s milk cheese—into a bowl for his special New York-style pie. “It’s what you want to make it as a customer.