New Canaan’s first food hall opens
Updated 1:26 pm, Wednesday, July 5, 2017
But the chefs were recently brought together by Peter Lane, NCLC Properties, and owner of the building at 75 Pine St., in what is New Canaan’s first food hall, opened on June 28.
Pine Street Concessions will highlight the strength of each chef by allowing them to operate three distinct food stands under one roof.
Kadow’s contribution, “Greens on the Go,” formerly of North Salem, N.Y., will feature her California-inspired salads and fresh foods. Dante, whose parents and grandparents are from Italy and whose father owned a pizzeria, will operate “Dante’s Pizza.”
“I just make pizza that I like,” Dante said. “I’m not trying to copy any one pizza. I’ve made New York style, I’ve made Neapolitan, I’ve made Roman style, it’s just Dante’s pizza.”
Miyuki will serve up ramen and pho, inspired by meals cooked for her by her Japanese mother, at “Miyuki.”
“The whole idea is a food court environment, but chef-driven. It’s what people want this day and age. They want good food, good ingredients, good quality. But they don’t want to do the whole sit-down thing with a waiter. It’s good for everybody,” said Miyuki.
The Mirafiores, who have been married for three years, met at the Culinary Institute of America and have worked previously at restaurants in New York and California, notably at Chez Panisse, the famed Berkeley establishment of restaurateur Alice Waters.
Miyuki, a native Floridian, and Dante, born in Stratford, had been considering opening a restaurant, but did not have a food hall or New Canaan in mind, but were convinced when they were invited by Lane and saw the space.
“We came down and we liked it. We had a really good feeling when we walked in. It just had a good vibe.” Miyuki said.
Kadow — who was born in Buffalo, raised in California and spent her teenage years in New York City — is also high on the space.
“This location is perfect, I love it over here. It’s very open, and it’s not too claustrophobic,” Kadow said. “I’ve had an amazingly positive reception. From the very first day, people have been coming through that door from 10 a.m. until I close.”
Kadow had been looking for a new location when the opportunity at Pine Street Concessions came about and was eager to make the move, in part because of a lack of healthy dining options in New Canaan.
“I just was like, ‘We need to have that kind of healthy food here, and it should be easy to get,” Kadow said.
The trio is also eager to debut their new style of dining in New Canaan — and one that offers fresh, made-to-order food with the convenience of counter service and three chefs focusing exclusively on their respective specialties.
“This type of eatery, to have these three together in a casual environment, is really a modern way to go out,” Kadow said.
“It should be a casual, fun eatery,” Dante said. “You make what you want of it.”