39 minute read
STATUS REPORT
HI, IT’S BABS!
THE TIKTOK GRANDMA HAS A HACK FOR THAT
buzz STATUS REPORT
by liz barron portrait by andrea carson
Barbara “Babs” Costello’s genius tips and life hacks have made the lives of her followers easier than ever.
When Barbara “Babs” Costello’s daughter, Liz Ariola (aka: local Mrs. Nipple, local mom influencer) first encouraged her to try recording a TikTok video, the charastatic mother of four and grandmother of eight never could have imagined where it would land her. Seemingly overnight, Babs became “the famous TikTok grandma.” No stranger to social media herself, Liz thought that introducing Babs might be a fun way to switch things up and lift the spirits of her followers while living through the pandemic. After all, who wouldn’t want to watch the instantly loveable, bubbly and warm 72-year-old Babs?
Almost all of Babs videos start off with her casual and endearing signature greeting: “Hi, it’s Babs!” followed up with quick cooking tutorials, kitchen must-haves, hosting hacks and life advice she’s gained over the years. The result was the launch of “Brunch with Babs,” and now with a massive number of social media followers, it’s clear that Babs truly is the internet grandma that everyone wants as their own.
Upon realizing how many people were watching her videos, Costello remembers thinking, “oh people are following me isn’t that lovely.” But it quickly became apparent that people were doing a lot more than just watching.
“Followers would write the most endearing and heartwarming comments. They would say things like ‘Watching you makes me feel like I’m connected to my family again,” says Costello. Connection in a time of mass disconnection felt so meaningful that Babs (and Liz) decided to keep going and as one of her more than 370,000 followers, we can confidently say that we are all so happy that she did. We sat down with Babs and Liz in New Canaan to get the inside scoop and ask some of the questions that we’ve all been wondering about.
Whose idea was Brunch with Babs?
Babs: Liz’s
Have you always enjoyed cooking and being in the kitchen?
Babs: Growing up Italian and Lebanese, food was almost sacrosant, it was part of the gene pool and I’ve always enjoyed being in the kitchen and eating good food.
Did it come naturally to you or was it something you had to work at?
Babs: I certainly cooked a lot when my kids were little, there was no Uber Eats, it was a very different time. One of their favorites was always “breakfast for dinner.” We’d sit around the table and eat together, it was part of our family culture and a really good thing.
What was it like being on the Drew Barrymore show? Were you nervous?
Babs: I’ve always been good at being “on.” Years ago, I started a preschool in Ridgefield called The Growing Tree, and when you’re working with young children all day you need to always be on. At one point on the show as we were chatting, it just felt very casual and I actually assumed that they had stopped filming and gone to a commercial break. I was very at ease and animated and just completely being myself. I didn’t realize until later that they had never stopped filming.
What was it like growing up with Babs as a mother?
Liz: She’s a natural homemaker, she is exactly what you think of when you imagine a warm and loving mother/grandmother. She was always so hospitable when we were growing up, even if someone stopped by with no notice, she’d be there with open arms welcoming them in and cooking a huge meal. She was also always fun and adventurous, she planned great family trips where we’d all get to see the “teacher” in her come out when she wanted to show us all of the sites wherever we were. My mom has always been passionate about life and living, two qualities that are contagious and always make people just gravitate toward her.
How would you describe Babs in less than one sentence?
Liz: Joie de vivre, the French phrase, “exuberant enjoyment of life.”
What was it like growing up with Liz as a daughter?
Babs: Liz is my youngest and was deeply driven from a young age. When she was little she would
Liz Ariola with Babs in their Summersalt campaign.
talk about soccer and dogs, her two passions at the time, to everyone. In fact, we ended up getting a dog because she was so determined to have one. She has always been so creative and talented with making her visions come to life and she never does things halfway. She’s just so loving and incredibly supportive, she’s my biggest fan.
Congratulations on being a new face for Summersalt swimwear. At 72, did you ever think you’d be part of your first swimwear campaign?
Babs: No! I never thought I’d do anything like that, posing for a bathing suit company wasn’t something I had ever thought to include on my bucket list. The initial connection came through Liz, and when they asked me to do it too, I said ok. It is such an important message for women to know that no matter what age you are, you can have fun, enjoy life and enjoy who you are. At the photoshoot, before they started, they asked all of us what our “superpower” was and I said “my energy.”
What’s the easiest thing to make that looks impressive when you’re hosting?
Babs: Steak. You can just heat up a cast iron skillet until it’s super hot, throw on a steak for a few minutes on each side, add a dab of butter and in less than 10 minutes you have a delicious meal. Roasted chicken is also easy. You can stuff a whole chicken with cut lemon, garlic, salt and pepper, throw it in the oven and in about an hour you’ll have a beautiful chicken. Plus you can clean the house and get ready for your guests to arrive while it’s cooking.
What has been the best part of all of this?
Babs: Connection. I’ve heard from old friends and students that I taught years and years ago. I’ve heard from followers from near and far. It’s been such a fun thing to share with my family and friends.
Don’t just get it on the market. Get it the attention it deserves.
Nothing compares.
SOTHEBYSREALTY.COM
LIFE LINE LYFEBULB CONNECTS CHRONICALLY ILL PATIENTS WITH A COMMUNITY AND HEATHCARE PARTNERS THAT CAN HELP by liz barron
Karin Hehenberger with her daughter in New York
To say that Karin Hehenberger, MD, PhD, Westport resident, founder and CEO of Lyfebulb, has had an inspiring journey with both her health and in her career, would be an understatement. Diagnosed with type 1 diabetes at sixteen, Hehenberger began a lifelong battle to better her own health. For the next two decades she dealt with numerous complications that ranged from vision problems to organ failure. By the time she was thirty-four, she had undergone both a kidney and a pancreas transplant, within only nine months of each other. Over the course of her own recovery, she connected with others that had also received organ transplants, and it was the first time that she’d ever experienced support from people that truly understood the extent of her physical struggles.
As Hehenberger started to reflect on what she had been through—having been given not only a second, but also a third chance at life—she realized that she wanted to do something deeply meaningful. Having spent the first part of her career split between Wall Street and the pharmaceutical industry, Hehenberger knew that it was time for a shift, and in 2014 her vision came to fruition.
Her dream was to create a community platform that could help bridge the gap between patients and the healthcare industry. Her ideas came to life when her firm was launched with the mission to make the lives of those managing chronic health problems easier. Lyfebulb does this by partnering with pharmaceutical companies, health plans and others whose goal is to find solutions for patients dealing with chronic illnesses. Their patient community consists of ambassadors and entrepreneurs. Members of both groups consist of individuals who are either living with or close to someone affected by a particular illness. The ambassadors connect with the patient community, and the entrepreneurs develop products to help improve patient’s lives based on their own experiences.
Through her own journey, Hehenberger knew that working directly with patients and care partners could generate insights, help come up with new and innovative solutions, and potentially bring new products to market that could drastically improve the quality of life for patients. Lyfebulb uses a process that they refer to as “journey mapping” to understand specific “pain points” among patients. This allows the company to identify some of the biggest challenges for those living with chronic conditions. It also gives patients the opportunity to connect with others that understand what they are going through as well as the chance to interact with industry innovators so that more products can be developed to target and ease some of their biggest struggles.
“When you begin to share, other people will share back, and it is comforting to feel connected and be reminded that no one is perfect,” says Hehenberger. “The most valuable measure of real success for a patient is for them to find a way to feel valuable and empowered. Success doesn’t necessarily mean that they can be “cured,” but it does mean that their daily lives can be improved. And when they are given the opportunity to connect, that starts to happen.”
Lyfebulb works with patients dealing with various health struggles including those associated with diabetes, cancer, substance abuse, transplantation, migraine and IBS.
For more information and to join the community, head to its website at lyfebulb .com.
—KARIN HEHENBERGER, LYFEBULB
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BY MEGAN GAGNON
BEACH, PLEASE
This is it: the year to upgrade all your summer gear and make the most of your well-earned time in the sun. Because while the perfect beach day is possible, you’ll need a strategic setup to achieve full relaxation mode. Make sure to include a new suit for yourself, some sandals that’ll make you smile every time you slide them on, and a chic bag to carry them all to your favorite spot in the sand.
LET’S CRUISE
Part all-terrain transporter, part luxe stroller, all season MVP. Customize according to your needs, like adding a canopy or car seat adapter for baby beach naps. Cruiser by Veer; starting at $599. goveer.com
TAKE THE PLUNGE
French brand ERES manages to make swimwear elegant. We love the thoughtful design of this suit: wide straps balance a plunging neckline and high tech materials ensure a flattering fit for all body types. It could even double as a bodysuit to wear with shorts or linen pants. Prestige Sophisticated one piece by ERES; $535. Soleil Toile, New Canaan; soleiltoile.com
NO SWEAT
Supergoop! aims to get SPF into your daily beauty routine by offering a range of products for all skin types. This non-aersol mist works in and out of the water. Play antioxidant mist by Supergoop!; starting at $21. Bluemercury, Darien; bluemercury.com
TOP THIS
SPF is a good start, but packing a hat adds one more level of UV protection for your day at Weed Beach. Luckily, this one will shade your face and with its frayed edges, add some style to sunny days. Woven straw fedora by Vineyard Vines; $98. New Canaan; vineyardvines.com
PERFECT PAIR
Trade your old flip flops for footwear you can sport on and off the sand. This orange shade, called Vitamin C, injects a vibrant splash of citrus into any summer ensemble. Slide sandal by Freedom Moses; $45. Darien Sport Shop; dariensport.com
IN THE BAG
Mercado bags are crafted by artisans in Oaxaca, Mexico with recyclable vinyl, a waterproof material ideal for battling beach elements. But it’s the diamond pattern in deep blue and bright white that will have you grabbing for it all season long. Rombo bag by Mercado; $80. Morley, Darien; shopmorley.coAm
SIP & SEA
Roadie cups are cute, but these floating wine glasses will take your rosé happy hour to the next level. Made with acrylic, they’ll stand upright, planted in sand or grass (even snow!) and even more fun, they’ll float in the pool or alongside you in the lake. No spills, no shattering, no plastic cups littered on the beach. Get a variety of the eight available coastal colors and no one will forget which drink is theirs. Original floating wine glass by The Beach Glass; $12 each. Chou Chou, Rowayton; shopchouchou.com
go
Ice, Ice, Baby
WHY IS AN UNDERPOPULATED ISLAND MAROONED NEAR THE TOP OF THE GLOBE ONE OF THE WORLD’S MOST POPULAR TOURIST DESTINATIONS? WE FOUND OUT
by kim-marie evans
Iceland is hot again. (Pun intended.) The island nation shot to fame as a tourist destination, thanks to Icelandair’s cleverly marketed “Stopover” program dating back to the ’60s. Iceland lured us in with a quick, free taste of its beauty. It worked, and we’re in love.
The campaign allows travelers to book a stopover in the country on the way to, or from, major European cities for a simple transfer booking fee. Currently, you can stay in the land of fire and ice for one to seven days with no additional airfare. As international curiosity has grown about the small, mysterious Nordic land, the program has gained in popularity. Iceland’s isolation had long made it an expensive country to visit, but the airline weathered the economic crash of 2008 by positioning the country as an affordable European destination. It is now on many a traveler’s bucket list. It should be on yours, too.
Iceland recently reopened to tourists post-Covid. Unless you’re just popping in for a soak in the Blue Lagoon, you’ll want to stay for at least five days to experience some of what this majestic land has to offer.
Volcanic eruption at Geldingadalir FUN FACT Iceland is one of the last places on Earth to be settled by humans. Vikings from Norway discovered the land by accident 1,100 years ago. Falljökull glacier
FIRE
If there was ever a time to visit Iceland, it is now. The still-erupting Fagradalsfjall volcano is a once-ina-lifetime experience. The eruption occurred on March 19, 2021, and experts expect it to continue for months and possibly years.
Iceland is a country constantly being recreated by volcanic eruptions. Unlike the 2010 eruption that snarled air traffic for weeks and the destructive 1973 eruption, this recent seismic event feels almost planned by the gods to allow humans to brush up against the divine. The glowing orange rivers of lava are a short drive from Reykjavik, followed by a relatively easy hike.
Ryan Connolly of Hidden Iceland has been leading private volcano tours for the last several months. The first question, of course, is: “Is it safe to hike an active volcano?” And though no one can predict Mother Nature, the eruption is described as effusive—a slow release of lava without the destruction. Another big concern is gas emissions. The team is continuously monitoring levels and has never had to cancel a trip. Guests are accompanied by a geologist or volcanologist, who share the history of the region. Every tour is customized. You can reach Ryan at hiddeniceland.is.
For another ultimate volcano experience, book a tour that will lower you into the crater of a formerly active volcano. Iceland is the only place in the world where a tour like this exists, and it’s only accessible from May to October. Thríhnúkagígur volcano last erupted over 4,000 years ago, and there are no indications of it erupting again in the near future.
A setting like this is rare, because the volcano did not collapse after its eruption. Though it’s only thirty minutes from Reykjavik, the hike can be rugged. For those who would rather not traverse lava fields covered in moss, you can arrive by helicopter. The descent into the earth leaves some visitors describing it as a “strangely spend the day snowmobiling the 3,500-year-old ice cap and even descend into an otherworldly ice tunnel beneath its frozen surface. Yes, even in summer. In 2015 the team from Into the Glacier, a private tour company, undertook the herculean task of digging the largest manufactured ice tunnel in the world. Now you can descend into the depths of a glacier yearround. You can even get married in the ice chapel (we’ll refrain from the obvious cold feet joke).
Reaching the tunnel entrance at the top of the glacier is a challenge, so the company repurposed a former NATO missile launcher (designed for traversing heavy snow and rock, not launching tourists) to transport guests up the steep and snowy terrain. Inside the approximately half-mile-long tunnel, it’s a constant 32 degrees. You pack the hiking boots, they’ll provide the crampons. intotheglacier.is
emotional experience.”
The trip of being slowly lowered 700 feet in an open basket is around $360 per person and includes all the safety gear. Bring nerves of steel and a warm jacket. insidethevolcano.com
ICE
About 11 percent of Iceland is covered in glaciers—there are 269 of them scattered across the country. Summer is the best time to head out on the ice, because the temperatures are much more bearable. Temps hover around 50 degrees and never climb above 80 (except for once in 1939). You can four-wheel, snowmobile or hike most of the glaciers. The two most popular glaciers to explore are Vatnajökull (the largest ice cap in all of Europe) and Langjökull (second largest in Iceland).
Of the two, Langjökull, Long Glacier, is more popular simply because it’s more accessible and closer to Reykjavik. Visitors can
DON’T FORGET THE WATER
Sky Lagoon is a brand-new oceanfront geothermal lagoon that just opened this spring. Perched above the ocean, this new hotspot is a manmade lagoon with an infinity edge blurring the line between the pool and the ocean below. The lagoon offers a seven-step spa experience called The Ritual, which combines warm and cold water, warm steam, dry heat and fresh air. It’s also home to the Lagoon Bar, located in the side of a cave, the Sky Café and the Smakk Bar.
Sky Lagoon is a short drive from Reykjavik. Book your visit ahead of time. Children under twelve aren’t permitted. The cost for the luxury experience (the SkyPass) is $108 per adult. skylagoon.com.
If you are driving the Ring Road, stop at the relatively new Vök Baths on the eastern side of the island. These floating geothermal baths are pools suspended over the surface of the lake. The word Vök originated in 1963, when locals discovered the lake’s geothermal activity. Confused as to why specific spots in the lake would remain unfrozen in cold temperatures, they named the unexplainable situation “Vök” meaning “melted ice holes.” Additionally, there are two on-shore hot pools, an outdoor pool bar, as well as a steam bath and cold tunnel equipped with a mist shower. vokbaths.is
GET BEHIND THE WHEEL
Iceland is not a large country, it’s roughly the size of Kentucky. Here are two worthwhile drives.
The Golden Circle is a 140-mile scenic route in the southwestern section of the country. The route will take you to Thingvellir National Park, the Geysir Geothermal Area and the Gullfoss waterfall. You could do the whole circle in as little as five hours, with stops.
The Ring Road (Highway 1)
is an 800-mile loop that encircles the entire island. This road is completely paved except for a few miles and will get you into the raw natural beauty that Iceland is famous for.
WHERE TO STAY
No.1
Hotel Borg
Stay in the center of Reykjavik at the Hotel Borg. Originally built in 1930 by an Olympic athlete, the hotel’s ninety-nine rooms have been restored to their original Art Deco style. Prices this summer start at $400 per night. keahotel.is
No.2
Ion Adventure Hotel
Adjacent to Thingvellir National Park and less than an hour from Reykjavik, the Ion Adventure Hotel is one of the few true luxury hotels outside of Iceland’s capital. The former barracks for power plant workers was transformed into a concrete-and-glass Nordic-modern showpiece. Rates start around $450 per night for a standard room, $1,000 per night for a thermal junior suite. ioniceland.is
No.3
Hotel Ranga
Hotel Ranga on the southern coast is part luxury, part country lodge. It straddles a river and features rooms themed after the seven continents, and there’s an observatory for stargazing. Private helicopter tours of the glaciers take off from the back garden. Rates this summer start at $475 per night. hotelranga.is
No.4
Siglo Hotel
This charming hotel is in the far north of the country in the fishing village of Siglufjörður. Rooms start at as little as $250 per night in the summer, but the views are priceless. Watch the midnight sun rebound off the horizon from the hotel’s waterfront pool or tee off on the nine-hole course situated between mountains. siglohotel.is
WHERE TO EAT
No.1
Café Loki
This cozy second floor café in a charming home overlooking the church in the center of Reykjavik offers comfort food and some of the most authentic Icelandic cuisine. It also serves the local
The Secret Suite at the Retreat at the Blue Lagoon
specialty, hakarl. This dish of fermented (rotten) shark meat is best enjoyed by only the bravest diners. Fair warning, even Anthony Bourdain couldn’t handle it. loki.is
No.2
Dill
The first Icelandic restaurant to earn a Michelin star is run by Chef Gunnar Gíslason, who is considered a foundational figure in Icelandic cooking and credited with energizing Reykjavik’s food scene. dillrestaurant.is
No.3
Moss Restaurant
Book a table at Moss Restaurant at The Retreat at the Blue Lagoon for the gourmet food, floor to ceiling windows with stunning views and the exhaustive wine cellar. Guests can visit the cellar that was carved into a cavern of lava that dates back to 1226. bluelagoon.com
THE RETREAT AT THE BLUE LAGOON
The Blue Lagoon is no secret, but the private suite at the Retreat at the Blue Lagoon is. Tucked into the side of the world-famous hotel and spa, the secret suite isn’t listed on the rate sheet or advertised— you’ll need to request it.
Many assume that the lagoon is a natural wonder, but it’s actually a serendipitous accident. When drilling at the nearby geothermal plant began in the 1980s, it assumed the wastewater would filter back into the lava and disappear. Instead, the warm, mineral-rich waters accumulated, and locals discovered its therapeutic properties. The water is continuously renewed by high-powered pumps and, most important, is always warm.
Regular summer room rates start $1,600. Or opt for the Fire and Ice Getaway for two: A threenight stay with unlimited use of the spa and lagoon, a six-hour visit to the hidden spa in the secret suite, in-water and indoor massages, a three-course dinner at the Spa Restaurant, a fourcourse dinner at Lava Restaurant and a seven course tasting menu at Moss Restaurant. You’ll also get a one-hour helicopter tour of the Reykjanes Peninsula and the currently erupting volcano and a two-hour private ATV tour of the local landscape. Daily breakfast and luxury airport transfers are included in the $11,000 price. bluelagoon.com G
INSIDER TIP Grab a world-famous Icelandic hot dog anywhere in the country. What makes the hot dogs “worldfamous”? They’re made mostly from organic, free-range, grass-fed, hormone-free Icelandic lamb, pork and beef.
do
by julee kaplan • photographs by venera alexandrova
DOG DAYS
GET JOY FOODS WANTS YOUR PUP TO LIVE HIS BEST LIFE
Tom Arrix with Cooper (right) and his brother Eddie (left)
Tom Arrix in his SoNo headquarters.
When Tom Arrix’s beloved Golden Retriever, Cooper, was diagnosed with cancer a few years back, he knew he had to do something drastic.
Treatments for Cooper at Stamford’s Cornell Veterinary Specialists and extensive research on Arrix’s part eventually led him to Dr. Kendra Pope, a veterinary integrative oncologist in Red Bank, New Jersey, who helped Arrix understand the importance of nutrition and the healing powers that healthy food can bring. Always on top of his own proper health and nutrition goals, Dr. Pope taught him, he said, to feed his dogs how he would feed himself. The Darien father of four and former vice president of global marketing at Facebook was immediately inspired. In 2018 he officially launched a new business, Joy Food, a human-grade fresh dog food brand that is so delicious and healthy, he said he even eats it himself.
Now branded as Get Joy, fresh dog foods are made with meats (beef, chicken, turkey and now lamb) not ridden with antibiotics, steroids or growth hormones and combined with high vitamin veggies like broccoli, carrots and cauliflower. They also add in brown rice and nutrient boosters like turmeric, fish oil and flax seeds for omega-3s, antioxidants and anti-inflammatories for immune health and proper digestion.
Before landing the space in SoNo, Arrix was literally making the meals out of his own home kitchen in Darien. The new space, which Arrix recently took over from
—TOM ARRIX, GET JOY
Best Outdoor Dining
Best Service, Best Martinis, & Best Pick-up & Delivery Options!
FRESH MEALS
Turkey, chicken and beef meals are cooked locally in Get Joy’s SoNo commercial kitchen with vegetables like broccoli and carrots, brown rice and nutrient dense seeds and spices. The company is also testing a lamb recipe which should be available for purchase soon.
Fresh foods are perfectly portioned for your dog.
FRESH FREEZE DRIED FOOD + TREATS
Newest on the menu is Get Joy's freeze-dried food, made with high quality grass-fed beef. Freeze-dried treats are made with nutrient-dense organ meats and provide targeted needs for dogs' strength, endurance and flexibility. Barteca Restaurant Group, allows for much more business growth and houses a large commercial kitchen where recipes are mixed, cooked, stored and packed for shipping. Food is prepared in batches twice a week and sent to customers frozen in portioned packs. For locals in Fairfield County, food is delivered weekly in reusable insulated totes.
With a large warehouse space ready for new product launches, Arrix has already expanded Get Joy’s product base to include freeze dried treats and antler and bully chews. His newest launch is freeze-dried food, which Arrix created to be just as nutritious as the fresh food but offers the ease and convivence of shelf stability.
“We gave a lot of thought to how people live and realize that those living in more urban environments may not have the large amount of freezer space that people out here are more likely to have,” Arrix explained. The fresh freeze-dried food is made with grass fed beef and can be stored just as you would kibble, he says, but without the lugging of heavy bags and much better nutrition packed into each bag.
All foods and treats can be ordered online at getjoyfood.com. Fresh food prices vary depending on the weight of your pup, but everything can be ordered at a lower price with a subscription. Moving through summer, Get Joy is available at Cisco Brewers on Nantucket so you can bring your dog to the brewery for some “brews and chews.” Also, Arrix is working with Mike’s Organic in Stamford and selling select products at the shop and online at mikesorganicdelivery.com.
As for Cooper, he did eventually lose his cancer battle and passed on. But Arrix credits his dog’s switch to healthy eating as a reason why and how they managed to get 20 more months of happy living out of him.
Looking ahead, Arrix says he plans to expand the Get Joy business beyond pet food and hopes to launch products that fit into humans’ everyday healthy lifestyle.
GRACIOUS
LIVING IN A WELCOMING COMMUNITY
FAIRFIELD COUNTY’S PREMIER 62-AND-OVER INDEPENDENT LIVING COMMUNITY
Set within a beautiful landscape adjacent to a conservation area, Waterstone on High Ridge will offer residents plentiful options to enjoy their natural surroundings. From outdoor dining spaces to a putting green and walking paths, there will be so much to do here. Contact us today to arrange a tour and take home a special gift from Hoagland’s of Greenwich.
SAFELY INVITING VISITORS TO OUR WELCOME CENTER
WELCOME CENTER | 30 Buxton Farm Road, Suite 120 | Stamford ExploreWaterstoneCT.com | 203.772.8788 FUTURE COMMUNITY | 215 High Ridge Road | Stamford
eat
General manager Joe Cracco with chef Jared Sippel
by mary kate hogan • photographs by ken goodman
LE BELLE VIE
SOUTH-OF-FRANCE FLAVORS MEET COASTAL CONNECTICUT AT L’OSTAL IN DARIEN
Manhattan’s loss is Fairfield County’s gain with the arrival of Chef Jared Sippel and L’Ostal to town. This new Provencal restaurant, rooted in Southern French tradition, is set in the space that long-time Darien residents will remember as the old Backstreets, tucked behind the Post Road. L’Ostal is certainly a step up from its predecessors, fine dining but in a relaxed atmosphere with a well-edited menu. Chef Jared spent decades honing his craft at top kitchens in the United States and Europe. In 2016 he opened his own restaurant in the Flatiron District, Trattoria Italienne, serving regional cuisines of Northern Italy and Southern France. When he was forced to close due to the pandemic, he and his family decamped to Darien and found the perfect spot to start fresh.
The word ‘ostal’ in old Occitan language refers to house and warm hospitality, a welcoming into the home. And this space is decidedly more welcoming following a significant refresh. It’s a much lighter, brighter dining room with bleached wood floors, banquette seating lining the back wall and an open bar with white subway-tile backsplash that anchors the center of the space. Simple wood tables are topped with copper chargers. Light fixtures hang from thick rope, a subtle nod to nautical. There’s an illustrated map of France on the wall. Outside, the patio has almost much seating as the inside and looks revived too, with stone flooring, tall heaters, a trellis and pretty plantings.
All of this creates a lovely setting for savoring Chef Jared’s food, which showcases different cuisines of Southern France and the surrounding regions. His menu is pared down, reflecting the moment: We want excellent food while gathering with friends, less time pondering what to order and more time enjoying it all. Daily specials and seasonal changes ensure variety for those who will eat here frequently. The hospitality was evident from the moment we sat down for a recent weeknight dinner at 8 p.m. with an almost-full dining room and patio. There’s a nice selection of “beginnings,” snacks and nibbles such as boquerones, oeufs (deviled eggs)
Above: Ingrid's Lobster en Cocotte with spring vegetables. Below: Brune Landaise chicken for two.
and marinated olives, and our server promptly brought us the spiced nuts, cashews fragrant from a curried coating. Moments later the sommelier and general manager Joe Cracco, who has an impressive background including time as sommelier at the three-Michelin-starred Le Bernadin, stopped by to talk wine. He was present throughout the meal and guided us to a dry but full-bodied rose: Chauteau Pradeaux from the Bandol region, which paired beautifully with the dishes we shared.
One of the first plates we sampled was also the most sublime, tender escargot that’s an ideal foil for a garlicky parsley-andbutter sauce. The creamy, decadent foie gras tourchon is heavenly, balanced by port-soaked figs and served with lightly charred toasts. We also enjoyed one of the specials, a buttery, seductive burrata with crusty bread.
At our server’s recommendation, we tried two of the pasta courses, available as half or full portions. The potato gnocci are divine little cloud-like dumplings paired with black-pepper sausage in a pool of lush parmigiana fonduto flecked with herbs. The hand-cut tagliatelle, ribbons of pasta with mushrooms and asparagus, is lightly sauced and topped with generous shavings of grand Padano cheese. Both are amazing, a mustorder. Spring flavors and colors graced our main courses, the ocean trout entrée and the Provencal vegetables. That tender trout is covered in a bright salsa verde and served with delicious white asparagus. A work of art, the Provencal vegetables include white and green asparagus, artichokes, fava beans and purple radishes, very lightly seasoned with black truffle and vinegar, edible flowers decorating the plate. These are some of most beautiful vegetables we’ve tasted in a long time.
Could dessert live up to the rest? When it’s a lovely olive oil cake with strawberries and homemade gelato, the answer is yes. The sommelier brought over a bottle of aged Madeira and poured us each a small glass to try, on the house. Warming and sweet, the wine (and the gesture) felt true to the restaurant’s name. For this night on the town, we were pampered yet made to feel right at home.
Clockwise from top: Cocktails like the Le Mistral and No Cannes Deux compliment the food menu. The Cote de Boeuf a la Basquaise and Oeufs Mayonnaise have become customer favorites. Below: Finishing the meal with this olive oil cake complimented with seasonal fruit and homemade gelato is always a good choice.
L’OSTAL
22 Center Street, Darien; 475-328-9629; restaurantlostal.com
Cuisine
Provencal
Hours
Tuesday-Saturday 5 p.m. to 11 p.m. Reservations encouraged
EXCEPTIONAL ESCAPE
LANPHIER is back stronger than ever! We have gained a new appreciation for our craft, ability to touch and transform people’s lives. After all, we learned that human touch is more powerful than we thought, and we will never take it for granted.
We would not be here without our talented and dedicated team of artists and professionals, our new and longtime guests. We are very grateful and appreciative for your support.
LANPHIER continues to off er you an extended welcome to your luxury escape. We know you will have a great experience and we look forward to seeing you.
Photography: Ruta Pjetri LANPHIER DAY SPA & SALON 20 WEST AVENUE DARIEN CT 06820 LANPHIER.US
Fresh Flavors
WHETHER YOU’RE LOOKING FOR A HEALTHY RESET OR JUST SOME DARN GOOD FOOD, THESE THREE NEW DARIEN SPOTS ARE WORTH A STOP
In their frequent travels between New York, Florida and California, Darien native (DHS class of 2013 and Columbia University alum), Brennan Branca, an athlete and certified personal trainer, and his girlfriend Tara Schreiber, were always looking for great options for refueling after workouts. So, after a move back to Branca’s hometown, the mission was clear to create a place where you can get organic and truly healthy food that actually tasted good and wasn’t loaded with sugar and preservatives. And, in November, they opened Barvida.
“You shouldn’t have to sacrifice flavor for health,” Branca emphatically believes. Wanting to create a space that brought people together with that progressive West Coast sensibility of health that doesn’t compromise on taste, Branca says it made sense to open a flagship location in Darien. “Darien did a lot for me growing up and I wanted to give back and cultivate a healthy community here. And my family—my brothers and cousins—are growing up here. I wanted them to be able to benefit from this.”
photographs by venera alexandrova
Barvida offers a wide range of smoothie bowls.
Brennan Branca and Tara Schreiber owners and founders of Barvida Peanut butter toast on sourdough with blueberries
Barvida’s motto is “It’s better. For you.” And indeed it is. Everything on the menu is organic and plant based. With an eye towards sustainability, cold-pressed juices are made on-site daily and served in glass bottles. Even their cups and bowls are made from plants, so there is zero use of plastic packaging. Stop in for juices and wellness shots, healthful smoothies, tasty avocado toasts, creative salads, acai and grain bowls or protein-filled energy snacks. Also, you won’t want to leave without the Keto brownies with cacao ganache. Yum. There’s a full coffee bar, too and a three-stage cleanse program for those looking for the ultimate healthy reset.
“Vida means life,” Branca explains. “I wanted to create a place that you could incorporate into your daily life, where it was possible to go every day, and make it a sustainable habit.” A life bar, if you will.
The interior of Barvida showcases a chic city vibe with dark painted walls, metal and wood furnishings and a green grassy accent wall with pink neon sign (“Talk less, Drink more @barvidajuicebar”) that has become an Instagram hot spot. The staff is also superfriendly, highly trained and knowledgeable.
Opening during the pandemic took guts, but Branca says the response from the community has been nothing short of amazing. From both long-time Darien residents and recent city transplants alike.
“This isn’t just about being healthy as a trend, it’s a new lifestyle we see people embracing,” Branca says. “We’re trying to retrain people’s palates so Barvida can become something they integrate into their daily lives; an all-encompassing wellness oasis.” 879 Boston Post Road, thebarvida.com
All cold-pressed juices are organic and made fresh in store.
Electric Mermaid Smoothie and Acai Energy Bowl
PLAYA BOWLS
1029 Boston Post Road, playabowls.com The surfer vibe is lit at Playa Bowls. Started as a singular little pop-up stand six years ago in Belmar, NJ, at the vanguard of the acai bowl concept, it quickly grew in popularity as lines formed around the block in the popular Jersey Shore town. Customers were clearly into the health benefits of acai and took to the beach to their hands on these tasty treats. The founders—Jersey Shore natives and long-time surfers—had a mission to lead communities in healthy and sustainable living, a concept that has now grown to 104 stores, the latest in Darien.
Architect Steve Dimovski and Financial Commodity Trader Jarrod Jackette, friends from their days coaching their kids’ Little League teams together, opened their first Playa Bowls in Fairfield in 2018. With many friends in Darien begging them to open one closer, it made sense to bring this healthy lifestyle joint to a community with such a strong emphasis on health and youth sports, and a focus on being fit.
Their expansive menu boasts tons of creative bowl options. Choose from acai, banana, coconut, green, chia, pitaya and oatmeal, which can be topped with everything from fresh fruit to granola to nut butters and coconut flakes. They also serve juices and smoothies, giving this Darien location of the national chain more than enough options to satisfy cravings.
With its playful and colorful atmosphere, beachy decor, upbeat music, and a fun mural of a mermaid and octopus that stretches across a large swath of one wall, it’s no surprise that Playa Bowls draws in the younger set. After school and on weekends you can typically find kids hopping in for their smoothie or pitaya bowl fix. And, according to Jackette, parents are happy to see their kids choosing Playa Bowls over other local hangouts, where they know they’ll be choosing healthier options. But what surprised Dimovski and Jackette about Darien, is that their customer base includes just as many adults as kids, a sign they believe, of the town’s focus on wellness.
“We’ve been so pleasantly surprised and touched at how supportive Darien residents are of their downtown,” Jackette says. “Especially during Covid, the community pulled together to make sure businesses succeed. That makes for a really unique and special town.”
ORGANIKA CAFÉ
171 Boston Post Road, organikact.com As vegans looking for meals they could enjoy out on a regular basis, Kathy and Biagio (Gino) Riccio found it difficult to find options, so they opened their first location of
The Nourish Bowl
Organika almost five years ago in Southport. This casual, friendly, grab and go concept was certainly unique at the time, and provided good service and organic, plantbased options for those looking for nutritious alternatives in a quick bite. Says Kathy, “We wanted to do something for the community, for people looking for a healthy choice, and something that would sustain us and help us stay well.”
With the popularity of this new concept spreading quickly, they opened other locations in Ridgefield and New Canaan (recently taken over by Greenology), with the same grab and go style. But more and more, they heard from customers from Greenwich to Milford that they were looking for more than just a quick stop. They craved a place they could sit and enjoy a fun night out in the company of friends, with a glass of wine and their favorite vegan dishes.
“There was nothing like this around, so we decided to create a destination cafe restaurant for our customers,” Gino says. This new Darien location will still have Organika’s old standbys, including grab and go and online ordering, but it will also offer a casual dining experience with table service and a liquor license, featuring gluten-free beer and organic wines.
The Riccios have watched their clientele grow over the years, getting younger and more diverse. And this new Darien location will be a perfect spot for bringing together friends from all around the area for a night out. “People have been at home for a long time, we want to provide a place they can come and relax, and enjoy a casual dining atmosphere,” Gino explains.
After doing a few ‘vegan night’ tests at Riccio’s Quatropazzi restaurant in Fairfield to rave reviews from patrons, they knew this would be a great concept and that now, when people are really ready to get out, would be the perfect time to do it.
“Food is our number one entertainment in this country,” says Gino, and Organika’s mission is to provide a robust and healthy experience people can really sink their teeth into. The new Darien Organika is scheduled to open this month.
