Fairfield Neighborhood is the Lucky Recipient of a Restaurant and Bar that Appeals to the Masses

September 1, 2016, Fairfield, CT: When the owners of CRAVE created their neighborhood restaurant and gathering place, there weren’t any gimmicks to hash out, cross country “culinary research” road trips to plan, or pre-opening shenanigans to orchestrate. Their concept was a simple one; a restaurant and bar that everyone could feel at home in and a menu that was just as approachable. Armed with a fabulous location, a seasoned chef, and an enthusiastic team, their contemporary bar and grill was introduced to the seaside township of Fairfield in April of 2015.
 
Situated downtown among the many shops, restaurants, and Fairfield’s hummin’ Metro-North railroad station, CRAVE feeds busy, hungry, social people in a relaxed atmosphere sans the pomp and circumstance of a trendy see-and-be-seen restaurant. The restaurant consists of an open dining room and an adjacent space with additional high-top dining tables and a U-shaped bar as its focal point. Soft gray-blue tones, exposed brick, and dark wood furnishing fill the room. Large picture windows welcome the natural sunlight in while offering a view of a neighborhood in motion. 13 large HD TVs keep sport fans engaged and news junkies in touch with the world. Additional monitors and projection screen are available for events/meetings.
 
Executive Chef Rigo Lino takes his culinary cues from the owners’ Italian roots, his seafood experience from his years at Westport’s popular Mansion Clam House, and his love of bold flavors from around the globe, including his Salvadoran heritage. Chef Lino’s hearty fall menu features; little neck clams oreganato; natural broth based Rhode Island clam chowder; 16 spice roasted pork belly atop peppery arugula, drizzled with citrus vinaigrette; rigatoni with a classic slow simmered beef / pork Bolognese sauce; and chicken pizzaiola smothered in mushrooms, onions, roasted bell peppers, garlic, and melted fontanelle cheese in a rich pomodoro sauce. Sunday football fans will enjoy a wider variety of classic wings that run the gamut from buffalo and Thai chili, to BBQ, garlic parmesan, and General Tso's.
 
Customer favorites include; fried eggplant “stack” layered with tomato sauce, fresh mozzarella and basil; sesame encrusted and pan seared, served with a wasabi-soy-ginger glaze; and decadent three cheese orecchiette pasta with bacon. Creative salads include the “Meatball & Salad” which pairs Crave’s signature Italian meatball with chopped greens and shaved parmigiana. Hearty sandwiches are of the Carolina pulled pork and French dip au jus variety, along with a 1/2 lb angus beef Crave 52 Burger with melted American cheese, caramelized onions and bacon on a toasted English muffin. Crave entrées feature; grilled Atlantic with tropical salsa fresca; Portuguese shrimp in a cognac sauce over vegetable rice; and marinated hanger steak with French fries; Join Crave for weekend brunch and enjoy classic steak and eggs, bagel with lox, huevos rancheros, and a homemade Belgium waffle topped with fresh berries, whipped cream, and Vermont maple syrup.
 
The beverage program is equally as robust and diverse as the menu. Fresh squeezed citrus juices, flavorful house-made simple syrups, and seasonal produce are incorporated into Crave’s craft cocktails, as tasted in the Blood Orange Jalapeno Margarita made with Chinco tequila, blood orange puree, lime juice, and jalapeno simple, and the Lavender Bees Knees shaken with Dorothy Parker Gin, lavender infused honey syrup and fresh lemon juice. Craft beer and a global wine list round out the offerings.