Yeah, yeah, I finally joined Twitter

Yup, I'm catching up to 2007!  I don't have a smartphone, so I can't promise to Tweet every day but I'll try to do it as often as I can.  Check me out at https://twitter.com/StreetsStamford!  (Note the missing "of."  Darn character limits.)

Evil Dead tonight at the Avon. GROOVY.

There's not much I can say about The Evil Dead that hasn't already been said.  It's a seminal horror movie that has spawned countless imitations, an allegedly decent remake, and a phenomenal stage musical.  And it's playing tonight on the big screen at everybody's favorite arthouse cinema, The Avon.  So put on your finest blue polyester shirt, oil your chainsaw, and load your 12-gauge double-barreled shotgun and head downtown at 9 PM!

BREAKING NEWS!! Stamford: The city that worXXX

Lights!  Camera!  Hot, sweaty action!

Thanks to Connecticut's generous tax incentives, Stamford's reputation as a wonderful host city, and the success of productions like "The Big C" and "Are We There Yet?", other players in the entertainment world are making the move to the sunny shores of the 203.  Several of the biggest studios in the adult film industry recently announced that they'll be moving from Los Angeles to Stamford in the near future, with the goal of being up and running by the fall.

"Stamford offers the perfect blend of settings for the finest in adult entertainment, and the move just makes good financial sense as well," said Alana Gale, a spokeswoman for Vivid Video, the largest adult film studio in the United States.  "We're already scouting locations for upcoming productions such as 'Cove Island Pork,' 'Strawberry's Hills,' and 'Ring My Belltown'."

Many actors in the adult business are happy about leaving Los Angeles, too.

"I'm looking forward to moving out of a city with terrible traffic, high taxes, and insanely expensive real estate," said Mike Strauber, star of "Sanford and Son and Your Daughters."  "It'll be nice to live where the people aren't obsessed with money, image, and status."

Some local consumers agree that this move can only benefit the city.

"I'm thrilled that I'll be able to buy locally-made adult movies, just like the vegetables I get at the farmers' market," said a self-proclaimed "pornnoisseur" who preferred to go unnamed.

Not everyone is thrilled about this new addition to Stamford's media scene, however.  Rod U. Phisrear, president of the Connecticut Council for Puritanical Preachery, feels that Stamford is the wrong place for the adult film industry.

"This is depravity at its worst.  I will purchase copies of every piece of smut filmed in Stamford.  Purely for research, of course.  Extensive research."

Alana Gale, the Vivid spokeswoman, is unfazed by such criticism.  "Our industry has faced opposition for years and yet we're still here," she said.  "Moving to Stamford is another exciting chapter in the history of adult entertainment.  We can't wait to put the 69 in 06902!"

Big news coming soon...

I've got some leads on a big media story, but I still have to confirm a few things.  Keep checking back...there's more to come.

Men (and women) vs. food at Rodizio Grill!

On Thursday, May 9, history will be made.  Legends will be born.  Meat will be eaten.  It's Meat-a-Mania at Rodizio Grill!

In this corner, weighing in at a whole bunch of pounds, Stamford's greatest eaters!  In the other corner, weighing in at as many pounds of meat as they can eat, it's MEAT!

The rules are simple: The steel cage is locked and the competitors eat meat until there's one man or woman left standing.  (Steel cage subject to change.)  The winner receives FREE Rodizio meals for a year plus a $100 cash prize.  The entry fee is $30; to participate, e-mail rodiziogrillct@gmail.com.  Spectators in attendance can enjoy a Full Rodizio meal for the special price of $30.13!

This carnivorous spectacle will also benefit a good cause.  A portion of the meal proceeds will go toward the Stamford Fire Safety Foundation Fund’s new “Alert for Life” campaign.  This program improves the lives and safety of the local community through fire prevention programs.

Did I mention meat?

Try something new at Eos!

For one reason or another, and despite many attempts, I had never managed to eat at Eos on Summer Street in the nearly five years they've been open.  Fortunately, I had the pleasure of sampling their new menu, and if the old menu was anything like the new one, I was missing out!

First up was a trio of Mezedes, or small plates.

One at a time, from front to back:
- Feta Saganaki - sesame and poppy seed crusted feta with peppered honey drizzle.  This was amazing.  We could've eaten two more of these.  It's sweet and savory, creamy and crunchy.  Just delicious.
- Veggie Moussaka - zucchini, eggplant, potatoes, mushrooms and lentils with béchamel cream.  Also delicious, and a great alternative when you want something meatless and yummy.
- Mydia - P.E.I. mussels steamed in white wine, ouzo, butter, garlic, and fresh herbs.  Mussels + garlic + butter.  You can't go wrong with that equation.  Great eats.

Next were the EOS Sliders, ground lamb sliders with caramelized onions and roasted red pepper sauce.

My wife usually finds lamb a little dry and gamy, but she loved these sliders.  They were tasty and moist, and the red pepper sauce was a nice complement.

Second course!  Kypro Salata - mixed greens, grilled zucchini, mushrooms, eggplant, red peppers, haloumi cheese, and balsamic vinaigrette.

Grilled veggies are always a good thing.  Haloumi cheese is kind of like "Greek mozzarella" and has a similar texture and salty flavor.  Grill up some of that goodness, throw it on top, sprinkle it with balsamic, and you've got yourself a salad going.

Entrée time!

From the top:
- Papia - char-grilled duck, black cherry and red wine reduction, and pine nut rice
- Lahanodolmathes (not pictured because I forgot to use the flash) - ground beef and rice stuffed cabbage leaves with creamy lemon sauce
- Ksifias - char-grilled swordfish kebab with lemon potatoes

The Papia was superb.  The duck was perfectly charred and crunchy.  I love pine nuts in any form (pesto, toasted, etc.), and this rice was no exception.  And the cherry-wine reduction - wow.  If it came in jars, I'd bring one home and put it on everything: pizza, pasta, toast, Cap'n Crunch, you name it.

The Lahanodolmathes were so-so.  The beef was a little too dry for my liking, though the lemon sauce was quite tasty.

Bringing things back to greatness was the swordfish kebab.  Like the duck, it was perfectly grilled, and nice and flaky.  The lemon potatoes were also very good.

I spoke with Nikki, Eos' general manager, about the inspiration behind the choices on the new menu.  She said that these were dishes that they've wanted to try since opening almost five years ago.  They first introduced new items as specials to gauge the reception they got, and then went with the winners.  The menu is mainly inspired by traditional Greek dishes, with the occasional different idea like lamb sliders, another dish they'd always wanted to try.  The veggie moussaka came about specifically because vegetarians have been requesting it, and it's also an option for Lent or other times of fasting.

Thank you again to our gracious host, Nikki, and everyone at Eos.  If you're looking for something new and delicious, make Eos your next dinner choice.  Don't wait five years like I did!

First look at Spazzio's replacement - TOMᾹTO TOMÄTO

My source from the local pizza paparazzi (pizzarazzi?) sent me these exclusive spy pictures of the new restaurant that has taken over the former Spazzio space on Shippan Avenue.

Now with umlauts!

As you can see, TOMᾹTO TOMÄTO is not just a pizzeria - it's also a pour house, a fact reinforced by the presence of something my classically handsome source calls a "bar":

BÄR

My source, a witty and articulate writer, also tells me that TOMᾹTO TOMÄTO plans to make a lot of dough.  How, you might ask?  With this:

Zing!

No standing here!  My clever, well-read source tells me that TOMᾹTO TOMÄTO has seats.

SËÄTS

My rakishly good-looking source tells me that people in the pizza business call these "ovens."

But these are ÖVËNS.

My overall first impression is that it looks like a pretty nice Remo's-style pizza joint.  It'll be a welcome addition to an area that is underserved by pizza-flingers.  And umlauts.

PS: Biagio Express update: I had their ciabatta sandwich with veal ricotta meatballs, roasted red peppers and olive oil, and Parmesan reggiano.  It was delicious - and HUGE.  The ciabatta in question was probably about a third of a loaf!  You should definitely come down and check them out.