An insider's view of the Connecticut dining scene
Dec 3, 2013
07:13 AM
The Connecticut Table

CTbites: Bar Sugo in Norwalk 2.0: Enter Chef Paul Failla

CTbites: Bar Sugo in Norwalk 2.0: Enter Chef Paul Failla

“Apple Panna Cotta” for dessert at Bar Sugo in Norwalk.

Slightly more than a year ago, restaurant Bar Sugo opened on Wall Street in Norwalk featuring a variety of owner/Chef Pat Pascarella’s fantastic pizzas, meatballs and delectable pastas. Pascarella recently handed the reins of the day-to-day culinary oversight to Chef Paul Failla, and CTbites re-visited to taste Chef Paul’s cuisine and his creative spin to the menu.

Chef Faillia attended the Culinary Institute of America in Hyde Park before accepting a position at Burger Bar in South Norwalk. His culinary training continued at Dolce in Norwalk, The Atlantic Grill in Manhattan and The Saltwater Grille in Stamford, where he met Pascarella. He subsequently worked with Chef Dan Kardos at The Whelk and was one of the opening chefs with Chef Kardos at NOLA Oyster Bar.

When Pascarella first approached Failla about joining Bar Sugo, he was looking for a successor to continue his vision of “food that Italians eat every day” while allowing the new chef to add his individual flair to the dishes.

Chef Paul accepted the challenge and he is already placing his mark on the menu, focusing on Italian small plates. Guests create their meal from a selection of cheeses with house-cured meats, Bar Sugo’s meatballs (a few modifications are already appearing), up to twenty Cichettis (small plates), six pastas, or one of six brick oven pizzas. He told CTbites, “We will change several items on the menu on a weekly basis.” After an initial visit Chef Paul is succeeding in presenting delicious and full flavored selections. (Above, “Burrata Bruschetta” served atop stewed garbanzo beans, arugula pesto and topped with toast points.)

See the full story at Ctbites online.

CTbites: Bar Sugo in Norwalk 2.0: Enter Chef Paul Failla

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