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Over 30 years of success: Paul s Pasta brings the best in Italian cuisine to Groton

This week s edition of The Local Flavor features Paul and Dorothy Fidrych, co-owners of Paul s Pasta in Groton, Connecticut. They met one another in college pursuing their culinary degrees before working at a local restaurant. Realizing the hard work they were putting in, they decided on starting up their own business instead. Inspiration came from a small pasta shop with a pasta-making machine in the window. They both had a desire to do the same, and wound up with a perfect location in the heart of Groton. With more than 30 years of business, Paul s Pasta has become a mainstay of the area.

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How Charlene s became a Griswold staple for home-cooked breakfast

This week s edition of The Local Flavor features Matthew Langlois of Charlene s, a breakfast diner in Jewett City. Matthew made sure to give most of the credit for Charlene s success to Charlene, herself, and his wife, Suzie. It was Charlene who purchased a struggling diner on March 5, 1979. From there, she worked tirelessly to build her restaurant. With the help of her daughter, Suzie, Charlene s became a central facet of for Jewett City. Matthew is happy to pitch in how he can and let us know the history of the storied, Griswold diner. Blaine: Were you born in the area? Matthew: I’m born and raised in Rhode Island. My wife, Suzie, and my mother-in-law, Charlene - she’s the one who started the restaurant - they’re from the area. I slowly moved my way closer and closer to Connecticut until I was in Coventry. I was a delivery man, eventually, for the diner.

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Surrell s Pizza & Pub in Griswold offers homestyle cooking

This week s edition of The Local Flavor features Bert Surrell and his restaurant 60 years young: Surrell s Pizza & Pub. Bert and his wife, Kristy, both grew up in families with restaurant experience. Bert s grandfather had opened Surrell s Pizza & Pub, and Bert s father went on to open other restaurants in the area. It was after his father passed away and Bert developed his restaurant experience that he would come to own the family business. With the help of Kristy, his children, his staff, and most importantly, his community, Bert continues to run Surrell s Pizza & Pub. Blaine: How was it like growing up in Killingly?

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Brick & Basil in Norwich CT makes pizza for catering, mobile oven

This week s edition of The Local Flavor features John Ryan of Brick & Basil, located in Norwich. John s family moved from Illinois to Madison, Connecticut when he was 2 to run a McDonald s franchise. With his father s death, his mother switched gears to running a farm in Franklin. Through his hard work on the farm, restaurant experience out of college, and a chance encounter in Denver, Colorado, John found his calling to open up Brick & Basil in February of 2015. Blaine: What brought you to Madison, Connecticut, from Illinois? John: My mom and dad purchased a McDonald s franchise in Middletown, Connecticut. McDonald s has played a big part in my life. My grandfather was one of the first investors of McDonald s. My parents moved to Connecticut to run that business for about 15 years. My dad passed away, unfortunately, from cancer. After that, my mom didn’t want to keep it going. She sold it, and her dream was to retire on a horse farm. That wound up being the next logical step

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