Cugine’s Italian opening Friday, June 10 in Stamford’s Harbor Point Community
Rick O’Conner named Executive Chef
Stamford, Connecticut – Cugine’s Italian will be opening Friday, June 10 in Stamford’s Harbor Point community at 121 Towne Street. The restaurant, from Stamford restauranteurs John and Morgan Nealon, will feature alluring, well-plated Italian cuisine and crudos, coupled with refined cocktails and a robust wine list.
“We are counting down the days to welcome our guests into this one-of-a-kind space in Fairfield County,” said John Nealon. “We have worked to create a unique atmosphere with a dark green and gold color scheme, crystal antique chandeliers dimmed to create mood lighting, black and white artwork and curated music playlist. This all creates a moody but comfortable backdrop for our classic food and beverage menus.”
“We are excited to share that Rick O’Connor will be leading our kitchen in the role of Executive Chef, as well as on the operations side as a co-owner,” said Morgan Nealon. “He’s worked hard to create a fresh and seasonal ingredient driven menu featuring many familiar favorites, but also many new dishes that we know you are going to enjoy! On the beverage side, I leaned into my background to put together a menu of refined yet familiar cocktails that will complement Chef Rick’s dishes.”
The food menu is a true reflection of Chef Rick’s experience with Italian cuisine, pasta and seafood, with appetizers including Steamed Clams with Calabrian chili butter, Crostini with whipped ricotta and roasted grapes, and Meatballs. Crudo offerings include Tuna Foie with shaved frozen foie, torched, pickled strawberry, Uni with anchovy butter and brioche toast, and Bay Scallop with ceviche, watermelon and mint. Shareable vegetable dishes include Zucchini (shaved raw and grilled with mint salsa verde), Brussels (honey agrodolce, mint) and Mixed Mushrooms (garlic, thyme); a wide assortment of housemade pastas include Wild Boar Gnocchi, Lumache (bay scallops, zucchini, guanciale), Baby Octopus Puttanesca, Ricotta Cavatelli Pesto and Capellini al Limone. Large plates such as Brick Chicken (taliata, arugula salad, shaved parm slices, balsamic), Grilled Langoustines (fennel and citrus salad, gremolata) and Petite Shoulder Tenderloin (potato-fontina croquettes, grilled lettuce, red wine jus, cauliflower puree) will be followed up by desserts including Panna Cotta, Pistachio Cannoli and Tiramisu with shaved fresh chocolate. Creative pizzas will also be offered, including Clam and Zucchini, Beef Fat, Bresaola, Arugula and Parm Slices, and Charred Chili Pineapple, Pepperoni and Red Onions.
The cocktail offerings pay homage to classic drink recipes, as well as classic and beloved restaurants, such as The Savoy (with bourbon, amaro, maraschino liquor, orange), Balthazar (gin, Lillet, lemon, honey), and Copacabana (tequila, Campari, lemon, grapefruit soda). A dedicated martini menu includes Rainbow Room (vodka or gin, sherry, honey, salt), Page Six (pistachio espresso martini) and Jimmy Weston’s (vodka or gin, olive juice, pickled jalapeno, blue cheese). A full wine list is available as well, offering bottles or wines by the glass.
“Rounding out our management team, Sawyer Machette, who is a familiar face from our team at The Lila Rose and Taco Daddy, will be redirecting his attention to Cugine’s to help oversee front of house and daily operations as managing partner,” added Morgan Nealon.
The 80+ seat restaurant will be open Friday-Sunday (Friday 5pm-1:30am, Saturday 11:30am-1:30am and Sunday 11:30am-close). The restaurant is currently accepting reservations via OpenTable or phone (203-276-9266).
For more information, follow the restaurant’s Instagram channel (@cuginesitalian).