Hello Ladies! I have some fantastic news. Pine Street Concessions is open and let me tell you, it is a treasure trove of delicious fresh food from some very talented chefs. I recently sat down with Dante Mirafiore and his wife Miyuki to chat about their new culinary ventures, Dante’s Pizza and Miyuki.
When I stepped into Pine Street Concessions, I was immediately impressed with the clean, simple atmosphere with family style seating, wood tabletops and three tempting options for lunch or dinner. Let’s just call it a food court, New Canaan style. On my first visit, I was with my children, so the unanimous decision was to try Dante’s Pizza. It doesn’t hurt that my four year old is also named Dante.
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Now, I know, we all LOVE pizza but hate the carb overload that usually accompanies a pizza lunch. However, I noticed that after I indulged in this delicious, wood fire roasted pizza it didn’t leave me feeling like I needed a nap (and overtime at the gym). When I asked Dante about this, he told me his trick is a three-day rise of his dough. It creates a delicious, chewy, thin crust that is much more gentle on the stomach. I was impressed. In addition, Dante’s culinary background is even more impressive. CIA trained, Chez Panisse, worked for Mario Batali at Lupa and Franny’s in Brooklyn. Now I knew why this pizza is pretty much, irresistible.
Dante’s vision is also really refreshing. He wants PSC to be a place people come to have high quality food at a reasonable price; fast casual he calls it. In addition, he offers wine and some pretty killer cannoli. So don’t let his laid back attitude fool you, he is a skilled chef with attention to detail. One morning I watched him cut his garlic into razor thin slices on a mandoline. The son of a pizziaolo, I think pizza perfection just runs in his veins.
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If that wasn’t amazing enough for PSC, if you aren’t in the pizza mood, stop next door at Miyuki’s. The Asian inspired spot of Dante’s wonderful wife Miyuki. I am not exaggerating when I say her food will leave you wanting more. I think I am currently addicted to her steamed pork buns. They are crazy delicious. Miyuki, like her husband, also has a culinary pedigree worth noting. Also CIA trained, Chez Panisse (they applied and were hired together) and The Modern. Her training and skill shows in every one of her menu options.
Miyuki wants the public to know her food takes a bit of time (not more then ten minutes) but what you get for it is worth every minute. Her Pho broth is simmered overnight, with fresh, locally sourced ingredients and every dish is made to order. Nothing is sitting around or mass produced, and believe me, you can taste it.
They were also happy to promote their neighbor Greens On The Go. I find the salads to be top notch and also made to order. If you want to grab some pizza or noodles for kids and then head over and get yourself a healthy salad or rice bowl, I think Pine Street Concessions offers something for everyone. And it’s a one-stop shop. Either take-out or eat in, your choice.
If you haven’t been yet, please give these wonderful people a chance to WOW you with their culinary expertise and delicious, fresh food. I have never walked in to not find Dante making every pizza and Miyuki going back and forth making salads, noodles and steaming buns. They are working hard and it shows in every, single bite!
Anna Francese Gass
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