SECOND LOOK: Snows of the past, restaurants of the future

Published on Wednesday, 14 March 2018 20:49
Written by Art Secondo

Let’s admit that most of us can recall snow episodes from years ago. The difference is we hardly knew what was coming, but we didn’t care. Snow plows were on the road while citizens went about their normal routines.

We were all guilty of reacting less cautiously than we do today. We looked out the window and accepted the fact that we live in the Northeast, which meant it was cold and frosty and we would be inconvenienced for a day or two.

Youngsters faced the possibility of no school, but knew the outside elements meant a day or two of building huge snowmen, enclosed snow forts and a supply of snowballs.

The technology of yesterday meant waiting for one of the three major television channels warning us of impending snow, but without snow rulers and hours of continuous reports of what could be.

Remember having snow tires? Today few drivers have snow tires and avoid the expense of having tires changed before winter and removed in April.

Remember snowmen? When’s the last time you saw a snowman? Youngsters seldom venture into the snow, now that cell phones dominate their attention.

Years back, we would build snow forts that allowed enough room for at least six of us to enter. We supplied ourselves with dozens of snowballs in case of an enemy attack from other street youths. If the snow was light, we used refrigerator crates that were stabilized by wood frames. Then, after cutting small windows, we stayed after dark thanks to those votive candles that grandma placed in front of religious statues.

Snow was not to be feared years ago. Snowfall was an invitation to spend another fun day waiting for spring.

As youths, we knew rain and the sun would destroy our works of art. However, life seemed a bit more challenging with the white stuff. There was no milk and bread panic.

Snow hasn’t changed. We have changed.

More and more restaurants

There are now 89 places to eat in Southington, from fast-food to comfortable sit-down eateries. Queen Street, the “Food Alley” of the state, harbors 69 places - Italian, Thai, Mexican, Chinese, quick burgers, chicken, pancakes, grinders, tacos, wraps, pizza. The menu goes on and on.

Soon to open are Craft Kitchen on Meriden Avenue, by the end of March, and the well-known Chipotle restaurant on Queen Street.

Local owner Mike Truss has been personally remodeling the former Formaggio’s, located near the Savage Street intersection. Truss, formerly the owner of Napoli Deli in Plantsville, promises a wide variety of food, including pizza.

Truss has a large following, which should make it interesting. With more than 25 years experience in the food industry, Truss is a hands-on owner who promises personal attention to the menu items.

Opening this weekend is Flair, an upscale eatery taking the space where Geno’s closed after almost three years at 98 Main St. The owner was the main chef at another downtown restaurant and his venture into food ownership promises some surprises on the menu.

On the other side of town in the former Marion Plaza sits another pizza restaurant, this one called South Town Apizza, spelled with the “A” as folks used to pronounce the pie years ago.

Owner Kevin Myjack, who has labored in the restaurant business since the days of Brannigan’s in the 1980s on Laning Street, decided to open his quaint eatery promising to offer his special recipe for dough and sauce.

Myjack said his two sons, Justin and Kevin, will carry most of the restaurant’s workload. “I’ve taught them well,” Dad proclaimed.

Last month, Chip’s Restaurant on West Street got a new neighbor when Popeye’s opened its doors across the busy Route 229, where approximately 30,000 cars travel daily.

Each time an eatery closes in town, another one or more opens.



Posted in New Britain Herald, Southington Herald on Wednesday, 14 March 2018 20:49. Updated: Wednesday, 14 March 2018 20:51.