party photos SARAH SNYDER
Harbor Point was abuzz with more than 700 guests for the 14th annual Stamford magazine Best Bartender Contest, a sold-out event featuring 23 of the area’s top restaurants, all serving inventive libations and creative cuisine. When it was time to select winners, the four judges, all Stamford residents, had their work cut out for them.
“We looked at creativity, presentation and taste,” says Scott Burrell, head coach for men’s basketball at Southern Connecticut State University and a former NBA champion with the Chicago Bulls. He joined the judging panel with his wife, Jeane Coakely, a sports broadcaster for SportsNet New York. “Some of the drinks were great on their own, but when you paired them with the food, it elevated the whole experience,” she says.
Judge Raenah Farina, tastemaker behind @stamfordfoodie, acknowledged that the bartenders really brought their personalities to the event. The competition was so fierce judges called a tie in the Sip + Snack category. “This year’s event was especially lively and fun,” she says. As for judge Mark Sudol, an Emmy-Award winning journalist, he was pleased to see the local food scene is booming. “It’s grown quite a bit since I started judging this event. It’s great for the city!”
BEST BARTENDER
PRIME: AN AMERICAN KITCHEN AND BAR
Cocktail: Garden Spritz
Bartenders: Diego Ramirez, Amanda Donofrio, Georgina Vahos and Karlton Parrott
Designed with glass walls to highlight views, Prime overlooks Stamford Harbor. Diners come for dry-aged beef and steakhouse sides, as well as sushi and surf-and-turf. The location is a popular destination because it combines the energy of a modern steakhouse, the warmth of a neighborhood restaurant, and a waterfront setting.
Q&A: Charles Stedman, General Manager
What are the ingredients of the winning cocktail and who created it?
The Garden Spritz is made with Lalo Tequila, cucumber, green apple, lime, St-Germain and basil syrup, and it was created by our Beverage Manager Diego Ramirez.
Why was the drink such a crowd-pleaser?
Made with organic ingredients and cold-pressed juices, The Garden Spritz balances sweetness, acidity and fresh herbal notes. It has enough complexity to be interesting while remaining light, approachable and easy to enjoy.
What food did you serve and why did it pair well with the cocktail?
Duck rillettes with orange mostarda, grilled peach and radish. The cocktail’s bright acidity cut through the richness of the duck, while its citrus and herbal notes complemented the tanginess of the orange mostarda and the sweetness of the grilled peach.
Describe the philosophy of Prime, and why it’s such a popular destination.
Prime offers an upscale but comfortable dining experience in one of Stamford’s best waterfront settings. Our focus is simple: great hospitality, exceptional food and drinks, and creating an experience our guests will remember. Whether joining us for a special occasion, cocktails at the bar, a business dinner or a relaxing meal by the water, we want customers to feel welcome and taken care of here.
BEST SIP+SNACK (TIE)
BARTACO
Cocktail: Waikiki Watermelon Margarita
Snack: Corn tortilla chip topped with corn lemongrass purée, lobster and hominy pico de gallo
Since 2011, bartaco has served fresh street food with timeless coastal vibes. General Manager Kevin Forget says the local food and beverage scene is continually evolving, with more energy, variety and creativity than ever before. Like the restaurant itself, the winning margarita is playful, approachable and a little unexpected.
Q&A: Kevin Forget, General Manager
Tell us about the winning cocktail.
The Waikiki Watermelon Margarita combines Libélula Joven tequila, watermelon, coconut milk and lime for a bright, tropical sip inspired by the flavors of Hawaii. Fresh watermelon and lime keep it bright and refreshing, while coconut adds a smooth richness that makes you feel like you should be drinking it with your toes in the sand.
Why did the snack pair so well with the cocktail?
The bite brought together sweetness from the corn, freshness from the pico, richness from the lobster and crunch from the tortilla, which played nicely against the refreshing watermelon notes in the cocktail.
What is the restaurant’s vibe?
bartaco is meant to feel like an escape—relaxed, coastal and full of energy without ever feeling overly formal. Our food follows the same philosophy: bold, fresh flavors that are meant to be shared and explored.
Is there a secret to bartaco’s success?
We want bartaco to feel approachable, energetic and welcoming, somewhere you can stop in for one taco and a margarita and suddenly realize you’ve been there for a couple of hours.
BEST SIP+SNACK (TIE)
THE WHEEL
Cocktail: Golden Bloom
Snack: Miso-glazed cod
The Wheel is a waterfront restaurant featuring American cuisine from local purveyors, in addition to produce from a rooftop garden. The eatery has a Soho-inspired industrial feel and an environment that the manager describes as energetic, social and alive.
Q&A: Francesco Ninivaggi, Sales and Events Manager
How do you describe the winning cocktail?
The Golden Bloom is bright, acidic, sweet, floral, lightly carbonated and seasonal, but most importantly, it’s approachable. My roots are Italian, and as a dual citizen, I wanted to create something that represented a piece of who I am. We made it with vodka, citrus, cantaloupe and a few secret ingredients. We also used Crodino, a non-alcoholic Italian aperitivo I grew up drinking. That nostalgia made it very personal to me.
How was the food prepared?
The miso-glazed cod was served over forbidden black rice with bok choy, coconut gastrique, chili oil and furikake, created by our one and only Chef Diego. With layers of flavor and texture, it is sweet, savory, spicy, creamy, chewy, buttery and crunchy. The cocktail’s bright acidity and floral sweetness cut through the richness of the cod and coconut, while the carbonation kept everything refreshing. The savory, umami notes from the miso, furikake and rice gave the cocktail something to play against, creating a different experience with every bite and sip.
What do locals love most about The Wheel?
You’re always greeted with a smile and genuine sense of hospitality. Our music is energetic, our front-of-house team has incredible personality, and we engage with guests. The organization and dedication from Chef Diego, Chef Tim and their entire kitchen team is remarkable. The staff deserves the credit.
BEST STAMFORD SPIRIT
HUDSON SOCIAL
Cocktail: Ménage à Trois
Snack: Tuna tartare, guacamole and corn tortillas
Hudson Social has a tapas menu that’s made to share, as well as large-plate options, fresh seafood and brick oven pizza. The cuisine is described by staff as New American food done properly, without being overly fussy.
Q&A: Miguel Sanchez, Manager
The Stamford Spirit Award honors the ingenuity that fuels Stamford’s culinary culture. What does this award mean to your team?
A lot because it wasn’t about one drink sitting on a table. David was the one behind the bar, but the recipe testing, the prep, the setup and the hundreds of pours—that’s a group effort. Being singled out in a room full of the best bartenders gave us something to be proud of, and that recognition stays with people.
Tell us about the cocktail you served.
Ménage à Trois includes Blanco tequila, fresh strawberry, lemon juice, muddled mint and fresh ginger, finished with simple syrup and a cloud of Fee Foam bitters. It’s bright, refreshing, and it has a nice little kick of spice from the ginger.
How did the drink complement the food?
We paired it with tuna tartare, guacamole and corn tortillas. Cool tuna and creamy avocado let the ginger and mint come through, while the tortilla adds a good crunch and nothing on the plate fights the glass.
What is the secret to your success?
Consistency and the staff who stay with us. We run the exact same standard whether it’s a massive festival or a slow Tuesday, and a lot of our staff have been with us long enough to know regulars by their name and their drink.
PEOPLE’S CHOICE
THE AMERICANO
Cocktails: Golden House and Miss Americana
The latest venture from the family-owned group behind Tomato Tomato and Kouzina Taverna, The Americano features modern American cuisine in an elegant 1920s-inspired setting. The restaurant’s approach is to offer great food, cocktails and vibes in a space that feels upscale and very comfortable.
Q&A: Peter Valis, Co-Owner
Tell us about the two cocktails you served.
Golden Hour is Diplomatico Reserva Rum with passion fruit, mango and strawberry purée, and fresh lemon juice. Miss Americana combines Bombay Sapphire Gin with mango nectar, lime, simple and muddled cucumber and mint. Both drinks represent what we like to do at The Americano—create well-balanced cocktails that are refreshing and flavorful without being overly sweet, which makes them very easy to enjoy.
What was your favorite part about the Best Bartender event?
Being able to come together with our fellow restaurant groups and staff in one place. It’s rare that we all get to be together, and I really enjoy the camaraderie.
How has the Stamford food scene grown?
I have seen neighboring restaurants and bars really step up their food and cocktail programs in recent years. There’s more attention to quality and creativity, which is wonderful for Stamford and for all of us in the restaurant community.
ÇKA KA QËLLU
Cocktails: Don’t Monkey Around and Pear Martini
Çka Ka Qëllu, which translates to “what we happen to have,” serves fresh Albanian and Kosovan dishes in a rustic space with unique artifacts. Each dish is cooked and served in clay pots and the cuisine honors traditions, while adding a unique twist to Mediterranean favorites.
Q&A: Defrim Rexhepi, General Manager
What did you like most about the Best Bartender contest?
I liked competing against the other good bartenders. People were excited to try the cocktails and food, and many came to our restaurant after the event.
Describe the restaurant’s cuisine.
It’s healthy, unique and welcoming food with a lot of meat, cheese, beans and stews. One traditional dish is Fli, a homemade favorite with baked layers of butter and cheese, and it takes four hours to make.
How does the atmosphere celebrate your traditions?
We welcome guests as family. That’s how we are raised in our country. The restaurant feels like a museum or castle, with traditional dresses, instruments and architectural elements on display. We bring in Albanian bands and dancers, and it’s very festive.
TOP CONTENDERS
TERRA GAUCHA BRAZILIAN STEAKHOUSE
Cocktail: Spiced Melon Mist
A taste of Southern Brazil, Terra Gaucha offers the ultimate churrasco experience in a setting that is warm, energetic and rooted in tradition. To make each visit special, the restaurant treats every guest like they’re celebrating something, even if it’s just a weekday dinner.
Q&A: Rangel Savi, General Manager
Describe the cocktail you served.
Spiced Melon Mist is a bright, refreshing and lightly spiced cocktail that feels playful at first sip, but then reveals depth as it opens. Ingredients include organic cucumber vodka, Absolut Tabasco Vodka, watermelon, Cointreau and a splash of lime juice with a Tajín rim. It’s balanced, bold and approachable.
What food did you pair with the drink?
Fire-roasted jalapeño poppers with bacon, shrimp ceviche and sausage. It was a pairing built around harmony—smoke, citrus, herbs and warmth.
How has the local food scene grown?
The biggest change has been how adventurous diners have become. People are far more willing to explore international flavors and celebrate restaurants that bring authenticity rather than chasing trends.
PUERTO VALLARTA
Cocktail: Al Pastor
Puerto Vallarta is a welcoming restaurant that takes inspiration from Mexican flavors and traditions while presenting them in a modern way. An advanced cocktail program provides a nice complement.
Q&A: Juan Zuleta, General Manager
Describe the cocktail you served.
The Al Pastor Cocktail combines the smokiness of mezcal with the sweetness and acidity of pineapple and lime, while jalapeño adds a fresh spicy element. Tajín brings additional citrus, chile and salt to complete the drink.
What food did you pair with the drink?
We served a crispy wonton taco with black sea bass, prepared with an acevichado-style flavor profile and a salsa macha. The wonton provided texture, while the sea bass and ceviche-inspired preparation brought freshness and acidity. The salsa macha added richness and spice.
How has the local food scene grown?
Guests have become more knowledgeable and demanding when it comes to quality, presentation, service and the overall dining experience. We see that as positive, because it pushes restaurants like ours to continue improving and raising our standards.