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Tuesday
Nov292011

sugar & olives

Sugar & Olives is in its third year of serving ‘farm to family’ style, and its tucked away location draws a steady and curious crowd.

The converted factory space sits on a side street in Norwalk, Connecticut, and without a sign or any evidence that it’s a restaurant, it has become a local favorite for private dining, cooking classes and a swanky spot to sit, eat and enjoy some tasty food.

Want to know where your food is from? Just ask and they’ll tell you—or look it up on the iPad menu. Each guest gets one so they can choose their meal, and search for more information as they wish.

Vegetables, fruit, poultry, shellfish, dairy and eggs are gathered from farms within CT, while grains and other items are sourced regionally from the Hudson Valley to Vermont. Sweet and savory as the name Sugar & Olives implies, with a focus on flavor and simplicity, allowing each item to shine.

The sustainable build-out and best practices of this small shop has earned it three stars with the Green Restaurant Association. The efforts to keep a tiny footprint include waste reduction, pre- and post-consumer composting, recycling, a water filtration system with zero plastic water bottles on the premises, and a rain barrel to boot.

Special thanks to jennifer and cristina, store manager west hollywood, for the inside scoop!

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Reader Comments (1)

Love Sugar and Olives. Great decor and even better brunch!,

November 29, 2011 | Unregistered CommenterAnne

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