Food costs represent a significant portion of household budgets, and rising grocery prices make strategic shopping essential. While cutting back isn’t the only solution, smartphone apps can provide substantial grocery savings through cash-back rewards, digital coupons, discounts and loyalty programs.

Here’s a comprehensive guide to 10 effective food savings apps for both grocery shopping and dining out.

Top food savings apps

1. Ibotta

Ibotta is one of the most popular cash back apps available. It’s known for offering cash-back rewards on everyday purchases at major retailers. The app allows users to select offers before shopping and earn rewards by scanning receipts afterward.

Its browser extension enables cash back on online grocery purchases, and partnerships with retailers provide exclusive deals on essential household items.

Pros

• User-friendly interface
• Multiple redemption options, including PayPal and gift cards
• Wide acceptance at major retailers
• Bonus rewards for reaching specific goals, such as trying new products or completing a certain number of offers in a month

Cons

• Requires pre-selecting offers
• The cash-out minimum takes time to reach
• The interface can be overwhelming with numerous offers

2. Fetch Rewards

Fetch Rewards allows users to earn points on any receipt from grocery stores, pharmacies and even gas stations, making it a versatile option for shoppers.

Unlike other cash-back apps, Fetch Rewards doesn’t require users to select offers before shopping. Instead, they can scan any eligible receipt and automatically earn points, which can be redeemed for gift cards to major retailers.

Pros

• No pre-selection of offers required
• Compatible with numerous retailers
• Bonus points available through referrals

Cons

• Limited earnings on generic brands
• Gift card redemption only
• No direct cash rewards

3. Flipp

Flipp helps users save by compiling weekly ads and sales from major retailers in one easy-to-use app. The app enables users to search for specific items, compare prices across stores and create shopping lists based on current promotions, making it valuable for strategic grocery planning.

Pros

• Great for sale matching, providing easy access to local deals and promotions
• Integrates with loyalty programs, allowing users to clip digital coupons directly from ads
• Reduces the need for multiple apps by combining local deals and digital coupons in one place

Cons

• Focused on weekly ads, without cash-back or rewards
• May not include all local stores
• Deals are limited to specific weekly promotions

4. Checkout 51

Checkout 51 offers weekly cash-back deals across various stores, similar to Ibotta but with a slightly different selection of offers. Users can upload their receipts to the app after purchasing selected products to earn cash back. The app refreshes its offers every Thursday, so users have new savings opportunities each week.

Pros

• Simple, user-friendly interface
• Works across multiple stores
• Seasonal promotions often boost cash-back percentages on select items

Cons

• Limited cash-back options for fresh foods
• High cash-out minimum
• Requires prompt receipt uploads to avoid missing cash-back opportunities on eligible items

5. Coupons.com

Coupons.com streamlines digital coupon usage by connecting with store loyalty cards for automatic savings at checkout. The platform offers both digital and printable coupons across various brands and retailers. Coupons.com is a solid option if you enjoy the simplicity of using coupons without the hassle of clipping.

Pros

• Automatic discount application through loyalty programs
• Wide variety of frequently updated coupons
• Convenient and user-friendly, with no need for physical coupons at participating stores

Cons

• Limited to specific partner stores
• Some coupons have restrictions or expiration dates
• Requires keeping track of coupon terms

6. Kroger App

The Kroger app provides exclusive discounts, digital coupons and personalized savings offers for shoppers who frequent Kroger and its affiliated stores. The platform integrates with the store’s loyalty program and includes fuel rewards for additional savings.

Pros

• Customized offers based on purchase patterns
• Integrated fuel rewards for added savings
• Allows users to scan receipts to earn additional rewards on select items, boosting the overall value

Cons

• Limited to Kroger and affiliated stores
• Not all promotions are available in every local store
• Some benefits may be too store-specific

7. Target Circle

Target Circle combines the retailer’s loyalty program with exclusive discounts and rewards. Members can save money on a variety of grocery items and other household essentials, and the app frequently features special offers for members.

Pros

• Seamless online and in-store integration
• Easy to use for both in-store and online shopping
• Allows users to participate in community support by voting on charities

Cons

• Limited to Target stores
• Rewards can take time to accumulate
• Some offers have minimum purchase requirements

8. RetailMeNot

RetailMeNot offers a diverse selection of coupons and cash-back opportunities for groceries, restaurants and local services. The platform supports both in-store and online purchases.

Pros

• Extensive range of discounts across multiple categories
• In-store and online coupons, plus a cash-back portal for extra savings
• User-friendly with easy access to deals for a variety of needs and preferences

Cons

• Coupon values can vary, and some offers may come with restrictions
• Limited cash-back features
• Not all coupons are guaranteed to work at every store

9. Dosh

Dosh is a cash-back app that connects directly to your debit or credit card, providing automatic cash-back on purchases made at participating stores. The app covers grocery stores and restaurants, eliminating the need for receipt scanning or coupon clipping.

Pros

• Automatic savings tracking
• Allows stacking of rewards with other loyalty programs for maximum savings
• Regular bonus promotions

Cons

• Only works with participating merchants
• Cash-back percentages can vary, and offers may change frequently
• Redemption process can be confusing for some users

10. Too Good To Go

Too Good To Go is a unique app that helps users save on food by purchasing surplus from local restaurants and bakeries at a discount. Users can pick up these surplus meals at a reduced price, making it both budget-friendly and environmentally friendly.

Pros

• Offers a unique savings model that focuses on reducing food waste while providing affordable meal options
• Environmentally friendly, contributing to sustainability efforts by repurposing food that would otherwise go to waste
• Variety of meal options from local businesses

Cons

• Limited market availability
• Meal options can be unpredictable

The bottom line

Food savings apps provide multiple ways to reduce grocery and dining expenses without compromising quality or variety. You can more effectively manage your food budget by combining these tools with strategic shopping habits. Consider your shopping preferences and habits when selecting apps, and remember that using multiple platforms may maximize potential savings.

©2025 Bankrate.com. Distributed by Tribune Content Agency, LLC.

That, plus those who operate the restaurant are known as “well respected veterans in the hospitality industry.”

Not only was it recently named 2024 restaurant of the year, that honor also made the relative newcomer the first Fairfield County restaurant to capture the state title from Connecticut Restaurant Association.

Bar Rosina’s in Greenwich topped all the others in the CRA’s Crazies awards, where 25,000 votes were cast by the public and industry experts.

CRA president and CEO Scott Dolch, who didn’t have a vote in the awards, said the win “is a big deal in that area, especially a restaurant that is a stone’s throw from the New York line getting recognized as the best in the state.”

The restaurant was opened in August 2021 by longtime friends Chef Jared Falco, 39, and Coby Blount, 40, who specializes in working front of house and is general manager.

The two met working in a restaurant in 2014 and became fast friends with a dream to open their own place.

“I’ve had the opportunity to dine at the restaurant and their food, drinks and overall hospitality was extraordinary,” Dolch said.

Falco, who has been experimenting with cuisine since childhood, as both of his parents worked, later “fell in love with business,” he said.

Receiving the Best Restaurant in Connecticut award, “blew me away,” he said.

“For me it was a surprise. We were significantly younger and never thought we had a shot,” he said.

But Dolch isn’t surprised, he said all the signs of success were there.

“They are both well respected veterans in the hospitality industry in Fairfield County,” Dolch said.

He said Chef Jared was a finalist for Chef of the Year at the CRAZIES in 2022, their bartender Juan Meyer was up for Bartender of the Year in 2022 and the restaurant was a finalist for Restaurant Newcomer in 2022. This is the 6th year of the awards.

“Also know that Chef Jared has a huge chef following among the chef/culinary community, he is a rising star who works hard on his craft day in and day out,” Dolch said.

Guests who have reviewed the restaurant online rave about the food and atmosphere in the restaurant with simple, but elegant decor.

“The food here was fantastic! Awesome drinks and wine list too,” one guest wrote. “Everything is made in house with a clear passion for food. We ordered a lot, and everything was absolutely delicious.”

Another wrote: “We love bringing the family here… The ambience in the restaurant is perfect, with a solid menu and wine list to match. Wood fired pizzas with perfect base/crust and all homemade pasta.”

Blount said they’re going for an “upbeat, energetic vibe,” and reviews indicate that’s been accomplished.

Everything on the menu is from scratch, the pasta, the cheese, and the fresh produce flows from many sources, as the restaurant has a garden, they buy at farmer’s markets and Blount’s father-in-law, a silent partner, contributes from his own massive garden.

The restaurant is named after Blount’s father-in-law/silent partner’s late mother, Rosina, an avid cook and gardener.

Blount said they buy products “hyper local,” including meats.

“We do our best to make guests happy,” Blount said. “I like that every day there’s a new challenge… a new chance to make someone’s day better.”

The menu is brimming with interesting offerings, including appetizers such as ravioli filled with house made ricotta and truffle; octopus and potato with marinara, pimento, lemon aioli; chicken cutlet with house breading, parmesan, lemon; grilled artichoke with garlic aioli.

One online reviewer said Bar Rosina’s Caesar salad is “the best” she’s ever had.

They carry 11 kinds of New York-style pizza, eight pasta dishes and entrees such as center cut veal chop parmesan, Branzino, New York strip, and chicken scarpariello.

One reviewer said Bar Rosina, “Is a place I dream about now.”

“A fantastic restaurant where you walk in and immediately feel at home. The attention to detail is everywhere,” they wrote.

Another reviewer wrote the pasta was “delicate, yet firm,” with the most perfect juxtaposition of mouthfeel.”

Customers say Chef Jared and Blount are quick to engage them.

“These guys are the best,” the reviewer wrote.

The last day for Thimble Island Brewing Company’s Old Saybrook location was Saturday Jan. 18, according to the company.

Like so many other food or drink businesses that have closed in the state in the last year, Thimble Island Brewing Company posted the announcement on Facebook.

“With heavy hearts we are sorry to announce that our Old Saybrook satellite location will be closing,” the company wrote. “Our last day will be Saturday, January 18th, 2025.”

The post drew immediate reactions from customers, as is so often the case.

“I enjoyed going there and it always was pretty crowded. Fun atmosphere,” one customer wrote on Facebook.

“Sad to hear about this local brewery shutting down so quickly. I’ve been here a few times — but looking forward to something new and exciting moving in at some point, this leaves a big empty spot on Main Street,” wrote another.

“What?! This makes me sad! This place was always busy too,” wrote yet another.

Thimble Island Brewing Company wrote that, “We absolutely love the Old Saybrook community,” but added that the current site has “presented challenges that have impacted on our service quality.”  It did not comment on specific challenges it sees. The Old Saybrook location was on Main Street in that popular shoreline town.

“We’ll be on the hunt for new opportunities, but until then we hope you will come visit us in our flagship location in Branford. Many thanks to all of our loyal customers for your support throughout this journey,” the business wrote.

The Old Saybrook location also was a popular restaurant. The Branford site also is a popular eatery.

“Terrible news… It seemed to be busy often and food was good too,” another customer wrote on Facebook about the Old Saybrook site.

Others expressed concern for a location that is front and center in Old Saybrook, a destination town in the summer for tourists and seasonal residents.

“I’m looking forward to seeing what’s next for Main Street. I hope it’s something just as vibrant as the brewery was,” another customer commented on Facebook.

“Hopefully another business will be a good match for this desirable location soon,” wrote another.

“Saybrook needs more places like this,” said another.

“Prime location too,” wrote another.

In 2024 alone, numerous locales beloved by locals were forced to close up shop across the state. It can be a challenge to remember and keep track of just how many restaurants the Nutmeg state lost last year.

On a national level, twenty-six restaurant companies filed for Chapter 11 bankruptcy protection, according to CNBC, nearly triple the number of filings in 2020.

Here is a list of restaurants in Connecticut we covered that shut their doors for good in 2024.

Note: This list is not all-inclusive.

Restaurants across Connecticut are struggling and closing. Why it’s such ‘a tough time right now.’

Zuppardi’s at The Hops Company

Zuppardi’s, which has been operating for 90 years and has consistently ranked among the most popular and a favorite of those who love “abeetz” (it’s not Pepe’s), closed its satellite location in 2024, due to changes in the brewery business that operates there.

“It is with bittersweet emotion that we announce that our satellite location at The Hops Company will be closing its doors to the public on January 1st,” Zuppardi’s posted on Facebook. “The beer garden will undergo a full-scale renovation and continue its operations primarily as an event space. Zuppardi’s will still offer catering options to THC clients, but our day-to-day service will no longer be available.”J Restauirant and Bar,

Zuppardi’s remains at its original West Haven location, and at a “slice shop and take-out shop” in Ansonia, has a pizza truck for private events, and the truck has regular service at New England Brewing Company.

Popular CT pizza restaurant closing satellite location. Here’s why and what it means for customers.

J Restaurant and Bar in Hartford

Hartford’s J Restaurant and Bar closed its doors to make way for a new parking garage at Connecticut Children’s Medical Center in Hartford.

Owner Jordan Dikegoros announced the news in a Facebook post that he had sold the property to LAZ Parking. But the restaurant and bar will stay open for one more year as it finishes up the remainder of its lease. Dikegoros said he doesn’t have an actual end date yet but plans on re-opening in a different location.

Beloved CT restaurant set to close to make way for parking garage

Tisane Euro-Asian Café in Hartford

Tisane Euro-Asian Café, a Hartford West End eatery and cocktail bar, closed its doors for good after 24 years, Locals 8 Hospitality Group confirmed in a statement at the time.

Overall, the closure was a result of the pandemic because more people are working from home, hence fewer people are coming to Hartford.

Iconic decades-old CT restaurant, night spot closes, leaves customers ‘heartbroken’

Red Room Cafe in East Hartford

The owners of the Red Room Cafe have such high standards they said they shut the thriving business down on their own, because they do not like the building conditions in the space they’ve rented.

“It’s a business owner’s responsibility to provide food in a clean and safe environment…,” said Red Room Cafe owner Devona Hayes Diaz. “I’m not running a business if it’s not 100 percent. I try to put myself in my customers shoes.”

Thriving CT restaurant closes. Here’s why, as mayor says it’s ‘an important part of our community’

The Tavern Downtown in Hartford

The Tavern Downtown in Hartford, located across from the XL Center, was shuttered after facing eviction for allegedly not paying its monthly $9,000 rent, according to documents filed in Hartford Superior Court.

Popular CT restaurant closes after not paying rent, court documents say

First & Last Tavern in Avon

First & Last Tavern, a longtime staple along West Main Street in Avon, closed its doors after 30 years in business.

The Italian restaurant chain’s Avon location announced it would close on Nov. 10, according to a social media post. The location, located at 26 West Main St., was opened in 1994 by First & Last Tavern patriarch George DePasquale and his wife Diane. In 1997, brothers Curtis and Richard Nemarich bought the Avon restaurant from DePasquale and have owned and operated it since.

“We owe our longevity and success to our amazingly loyal customers,” the post said. “We can’t thank you enough for supporting us throughout the years.”

Other First & Last locations in Glastonbury, Hartford and Plainville will remain open, according to the post. The restaurant owners did not give a reason for closing the Avon location.

Longtime CT Italian restaurant chain announces closing one of its locations after 30 years

Scooter’s in New Milford

Scooter’s, known for its “award-winning wings,” announced its closing earlier this year.

“It’s with a heavy heart that I announce the closing of Scooter’s this Monday Oct 7,” the owner posted on Facebook.

“I’ve made the difficult decision to step away in order to focus on other businesses and spend more time with my family,” Vilson Vata wrote about his New Milford business. “The support from this community over the years has meant the world to me, and I’ll never forget the memories we’ve created together.”

Popular CT bar and grill known for its wings to close. Customers lament ‘Are you kidding me.’

The Undergrounds Record Cafe in Oakville

The Undergrounds Record Cafe in Oakville announced its closing in 2024.

“It is with a heavy heart that we write this message to share some difficult news,” the business operators, Dean and Nick Cilfone, posted on Facebook. “After much consideration and with deep regret, we have made the decision to close our doors for good. We believe it is the best path forward at this time.”

The response was immediate and enormous.

“I am so sorry to hear this news. It was my favorite spot and I always enjoyed the food, the atmosphere and amazing customer service,” a customer posted on Facebook. “All the best for your future endeavors. I hope we will get to enjoy your fantastic good cooking again in the future.”

Another customer wrote, “We are losing the most unique (and delicious) bfast/lunch locations in the area. Sorry to see Undergrounds go. Our mornings won’t be the same. Much love to you all, and thank you Nick for serving us the best of everything.”

Unique CT restaurant known for ‘fantastic good cooking’ and atmosphere closes

JDT’s on Main in Thomaston

JDT’s on Main, at 4 Main St. in Thomaston, announced their closing on Facebook and online after a 13-year run as a family restaurant.

“To our town, customers, family, & friends – We have a bittersweet announcement to make. We have decided as a family to close JDT’s and begin enjoying our retirement,” the proprietors wrote.

CT restaurant known for ‘special’ atmosphere is closing. Why despite laments, customers wish them well.

TGI Fridays, all CT locations; Ninety Nine Restaurant in Enfield

The popular restaurant chain, TGI Fridays, closed all its remaining Connecticut locations amid reports of a pending bankruptcy filing.

The announcement came after nearly 50 locations of TGI Fridays abruptly closed across the country within the past week, according to the chain’s store locator. At the beginning of the year, TGI Fridays had 270 U.S. locations. That number is now down to 164 restaurants across the country, according to the company’s website.

Ninety Nine Restaurant also closed its Enfield location at 54 Hazzard Road after nearly two decades in business. The restaurant is listed as “permanently closed” on Google and has been removed from the website.

Popular national restaurant chain closing all its CT locations as bankruptcy looms

Guilford Mooring in Guilford

Guilford Mooring, which has operated in Connecticut for more than two decades, closed its doors in 2024.

“It is with a VERY heavy heart that I must say, after 24 years we will be closing our door for good this Saturday. Mike, Fran, Anthony, and I want to extend our deepest gratitude to all of our loyal customers who have supported us over the years,” the eatery’s owners wrote on Facebook.

The grief that comes along with such decision was evident.

“Honestly as I sit (here) trying to form words to explain it ……… I am at a loss,” the Guilford Mooring team wrote.

CT restaurant closing after decades in business. Customers share memories, lament ‘end of an era’

Village Pizza in Preston

Village Pizza in Preston’s closing brought bad news and good news: Its staff were retained by the new business that will take its place, according to the outgoing owners.

“Our friends from Square Peg Pizzeria will be taking over the space, and we’re thrilled that they’ll be keeping our amazing staff, who we love and fully support,” the Village Pizza owners wrote on Facebook.

“We can’t thank you enough for the incredible memories, laughter, and meals we’ve shared with you,” they wrote, drawing a mirror-like reactions from many customers.”

CT restaurant to close after ‘3 wonderful years.’ Why the owners are ‘thrilled’ about one part of it

Kraftwich Artisanal Eatery in Cobalt

About six months after opening a Connecticut restaurant, the young couple that owns it has announced its closure, as well as that of their food truck business “with our deepest sadness and frustration.”

The Facebook announcement about the closure states that Jan. 10 would be the last day of business for Kraftwich Artisanal Eatery, unless they run out of food sooner. Kelly and James Brown also announced they will close early Jan. 10 for their last food truck event.

The couple declined to comment further than the Facebook post, which said they were closing because of “circumstances” beyond our control, citing alleged conditions of the building and repairs needed.

CT restaurant said to have ‘amazing’ food and owners is closing after 6 months in business

Stone Row Kitchen & Bar in Willimantic

It was with “a mix of bittersweet emotions” that is was announced Stone Row Kitchen & Bar, formerly known as Cafémantic, would be closing.

After a successful decade, on Willimantic’s Main Street, Cafémantic reopened as Stone Row, with a fresh concept and new menu honoring the neighborhood’s industrial heritage, the Courant has previously reported. The acclaimed restaurant had relaunched with a new vision for hospitality amid the pandemic.

“This journey, from a small coffee shop to a beloved dining destination, would not have been possible without the unwavering support of our incredible community,” the owners said in a recent Instagram post.

CT restaurant that had 15 ‘incredible years’ closes. Owners say they’re headed for ‘a new adventure’

Enjoy this season with a special sweet and savory treat. Honey, soy sauce and spices flavor quick cooking flank steak. Mushrooms cooked with shallots and topped with fresh chives make a perfect side dish with the steak. Open a bag of washed ready-to-eat salad to complete the meal.

HELPFUL HINTS:

Onions can be used instead of shallots.

4 garlic cloves can be used instead of minced garlic

Skirt steak or other quick cooking steak can be used instead of flank steak.

COUNTDOWN:

Preheat oven to 160 degrees.

Prepare the ingredients.

Start steak.

While steak is in the oven, make the mushroom toast.

To buy: 3/4 pound flank steak, 1 small bottle honey, 1 small bottle low sodium soy sauce, 1 container minced garlic, 1 bottle ground coriander, 1 bottle cayenne pepper and 1 container corn starch, 1/4 pound mushrooms, 2 shallots, 1 bunch chives, 1 loaf thick whole wheat bread.

Staples: canola oil, butter, salt and black peppercorns.

Honey Soy Flank Steak

Recipe by Linda Gassenheimer

1 tablespoon honey

2 tablespoons low sodium soy sauce

2 teaspoons mince garlic

1 teaspoon ground coriander

Pinch cayenne pepper

1 teaspoon cornstarch

1 tablespoon water

3/4 pound flank steak

2 teaspoons canola oil

Preheat oven to 160 degrees. Mix honey, soy sauce, garlic, coriander and cayenne pepper in a small bowl. Mix cornstarch and water together in another small bowl. Remove visible fat from the steak. Using a skillet that is oven proof, heat canola oil in the skillet over medium high heat. Add the steak and cook 2 minutes. Turn steak over and cook 2 minutes to sear both sides. Pour the sauce over the steak and place the skillet in the oven for 10 minutes to continue cooking. A meat thermometer should read 125 degrees for rare, 130-135 for medium rare. Remove from the oven and place steak on a cutting board. Add the cornstarch mixture to the skillet and mix into the sauce. Place skillet over medium heat. Cook sauce 20 seconds or until thick. To serve: cut the steak against the grain on the diagonal into thin slices. Divide the slices between two dinner plates and spoon the sauce on top.

Yield 2 servings.

Per serving: 346 calories (40 percent from fat), 15.3 g fat (4.8 g saturated, 7.1 g monounsaturated), 120 mg cholesterol, 38.7 g protein, 12.9 g carbohydrates, 0.4 g fiber, 610 mg sodium.

Mushroom Toasts

Recipe by Linda Gassenheimer

1 tablespoon butter

1/4 pound mushrooms cut into1-inch pieces, about 1 3/4-cups

1/2 cup sliced shallots

1/4 cup sliced chives

Salt and freshly ground black pepper

2 slices thick whole wheat bread

Heat butter in a skillet over medium-high heat and add the mushrooms. Saute 1 minute. Cover with a lid and cook 3 minutes. Uncover and cook 2 to 3 minutes until the liquid given off by the mushrooms has evaporated. Add the shallots and salt and pepper to taste. Cook for 2 minutes. Stir in half of the chives. Toast bread and place one on each dinner plate with the streak. Spoon the mushrooms on top. And sprinkle the remaining chives on top.

Yield 2 servings.

Per serving: 149 calories (43 percent from fat), 7.1 g fat (3.9 g saturated, 1.9 g monounsaturated), 16 mg cholesterol, 4.7 g protein, 17.6 g carbohydrates, 2.7 g fiber, 129 mg sodium.

©2024 Tribune Content Agency, LLC

Guests will get to choose from over a dozen different draught beer selections at the New Haven brewery like Mermaid Cove IPA, Luminara Pale Lager, Edge of Darkness Dark Lager and plenty more, according to a statement. The list includes four limited-edition barrel-aged imperial stouts variants as well:

• Maple Bourbon
• Apple Brandy
• Bourbon
• A Secret Barrel-Aged Variant (to be unveiled during the event)

Armada Brewing will be hosting Suzy Q’s Food Truck as well, according to a release, serving up smash burgers, wings and more. The Raven’s Mark Tattoo will also be in attendance, offering up ink for folks looking to commemorate the day.

“Eight years ago, Armada Brewing set sail with the dream of crafting beers that bring people together,” said John Kraszewski, captain and founder. “This celebration is a toast to our loyal crew—our customers, team, and community—who have made this journey unforgettable.”

Pizza in Hartford County: Over 100 restaurants to check out for National Pizza Week

Guests can enjoy the outdoor firepit or stay warm in The Queen’s Lounge, Armada’s second-floor taproom, according to the business.

Armada Brewing is located at 190- River Street in New Haven.

Mulla, 33, and her husband Florjan Dragolli, opened up their first restaurant, M.I.A. Cafe Lounge, in December. It is located at 326 Meriden Road. Mulla said they named it M.I.A. for Made in America, Made in Albania and also named after the couples’ 3-month old daughter Mia.

“We’ve been working on this for three years, and we are happy to bring this Mediterranean style of food to Waterbury,” Mulla said. “It all started when we would go to New York for Albanian food, but it got to be a little too far to go. The idea was to bring something of our own back here to Connecticut. We wanted to bring our own European style. We came up with different dishes from Europe.”

Mulla said the restaurant serves Albanian, Greek, Italian and other European and Mediterranean foods.

“We are trying to make a melting pot of food,” Mulla said.

Petulla Te Fshira ($14) is a traditional Albanian dish that is prepared by Mulla’s mother-in-law from her own recipe. The M.I.A. menu describes the dish as “light and savory Albanian-style crepes, drizzled with garlic olive oil and finished with crumbled feta cheese.”

“Everyone that has tried it has loved it,” Mulla said. “Everything in our restaurant is made from scratch.”

Another starter Mulla pointed out was the traditional Albanian House Qofte ($14). The dish is a smoky grilled veal meatball.

Among the entrees on the menu are Chicken Airline ($28), M.I.A. Seafood Pasta ($32), Pan-Seared Salmon ($30), Single Cut Lamb Chops ($30) and M.I.A. Burger ($19)

Molla said the Baklava ($10), an Albanian traditional dessert, is a must.

“Albanian food is all about the spices you use,” Mulla said. “We don’t mix a lot of sweet and sour together. But again, everything is made from scratch. It’s not processed food. We make the dough for the baklava.”

The marquee drinks include Hurricane M.I.A. ($14) and Garden of Gilmets ($14). The latter is described on the menu as “a refreshing blend of smooth vodka, aromatic basil, and a touch of simple syrup for a garden-fresh twist.” Hurricane M.I.A. is described by the menu as “tropical dark rum meets the bright, fruity essence of passion fruit in this vibrant, rum-forward classic.

Mulla said she hasn’t seen many Albanians come into the restaurant but all different ethnicities.

“People want to come in and try,” Mulla said. “There aren’t many other Albanian restaurants around, so we are different. Our atmosphere is what people love the most. Our staff is friendly, and we do everything we can to make the customers very happy.”

M.I.A. is open Tuesdays through Sundays. Tuesday-Thursday hours are 4 p.m. to 10 p.m. There are extended hours on the weekends: Fridays are 4 p.m. to 2 a.m., Saturdays are 10 a.m. to 2 a.m. and Sundays are 4 p.m. to midnight.

On the weekends, the kitchen closes at 10 p.m. and stays open as more of a lounge. There is music and DJs in the restaurant on Friday and Saturday nights, and a weekend brunch menu is expected to start shortly.

When Sonoko Sakai’s mother snuck a little miso into her lasagna, she wasn’t thinking of the kind of Japanese fusion that became an American dining craze in the 1980s.

Rather, she was doing what Japanese cooks had been doing for centuries, adapting to outside influences. Many dishes now thought of as quintessentially Japanese are fusions once considered foreign to the country.

Gyoza dumplings arrived from China only about a hundred years ago. Tonkatsu, a fried pork cutlet, came from French chefs cooking in the imperial court after Japan opened to the West during the Meiji period of the late 1800s. And curry arrived when the English brought spice mixes from their Indian colonies.

Each dish was adapted to be more, well, Japanese, said Sakai, a Japanese-American cooking instructor who explores this combination of influences in her new book, “Wafu Cooking.”

Wafu literally means “Japanese in style.” That could mean blending Western and Japanese flavors or even adjusting a dish’s presentation or sensibility to Japanese tastes.

Take tonkatsu as an example. Imperial chefs “wafued” the pork cutlets by chopping them into bite-size pieces so the meat could be picked up with chopsticks. The dish also comes with shredded cabbage to balance its richness, and with tonkatsu sauce, itself an international mashup that includes soy sauce, Worcestershire and tomato.

Sakai routinely wafues Western dishes — she is pushing the use of wafu as a verb — such as a white-bean chili in her book made extra savory from soy sauce. She adds miso to her apple pie and, like her mother, to her Bolognese sauce.

“I find that it enhances the flavor,” Sakai said. “It doesn’t make it alien or foreign. You just wonder why it tastes better.”

Slipping in an ingredient on the sly is also a Japanese tradition, one called kakushiaji. It means “secret flavor” but Japanese cooks think of them more like secret agents, Sakai said. “I call them little ninjas.”

She sneaks sake, soy sauce and ginger into her Italian Wedding Soup, a dish she learned from relatives on her grandmother’s side, who are from the Italian part of Switzerland. The pork meatballs are similar to the filling she makes for her gyoza, using potato starch as a binding agent instead of the egg in Italian meatballs.

“I didn’t have to reinvent this recipe,” Sakai said. “I’m just doing what I do. I have these seasonings. Sometimes I think it needs a little bit of this, a splash of that. And if you have these Japanese ingredients, give it a try.”

Sonoko Sakai’s Japanese Italian Wedding Soup from “Wafu Cooking”

https://www.sonokosakai.com/

For the meatballs:

1 pound ground pork

1 yellow onion, grated

1 garlic clove, minced

1 egg

1 tablespoon sake or white wine

1 tablespoon soy sauce

2 tablespoons potato starch or cornstarch, diluted in 2 tablespoons water

½ teaspoon sea salt

¼ teaspoon freshly ground pepper

¼ cup minced fresh parsley

1½ teaspoons oregano

½ cup grated Parmesan cheese

For the soup

2 tablespoons extra-­virgin olive oil

½ yellow onion, diced

2 garlic cloves, minced

1 large carrot, peeled and diced

8 cups chicken broth

¼ cup sake

1 tablespoon soy sauce

½ head escarole, coarsely chopped

½ cup acini de pepe or other small pasta (such as orzo)

1 teaspoon lemon zest

Grated Parmesan cheese, to serve

Crusty bread, to serve (optional)

Directions

Preheat the oven to 425°F (218°C).

To make the meatballs, combine the pork, grated onion, garlic, egg, sake, soy sauce, diluted starch, salt, pepper, parsley, oregano and Parmesan in a medium bowl. Mix the ingredients with your hands until just combined. Form meatballs about 1 tablespoon in size, and set them on a parchment-lined sheet pan. You will get about 40 meatballs. Bake on the middle rack for 20 minutes, until they are lightly browned and nearly cooked.

To make the soup, set a large pot over medium, add the oil, and sauté the onions and garlic until softened, about 3 minutes. Add the carrots and sauté for another 2 to 3 minutes. Then add the broth, sake and soy sauce to the pot and bring to a boil. Lower the heat to a simmer and add the meatballs, one at a time. Simmer until the meatballs are cooked through, about 5 to 7 minutes. Add the escarole, cover with the lid, and simmer for another 10 minutes.

In the meantime, bring a small saucepan of water to a boil over high heat. Add a pinch of salt and the pasta. Lower the heat to a simmer and cook until al dente. Rinse with cold water, drain and set aside.

Just before serving the soup, add the cooked pasta to the pot. Season with salt, pepper and lemon zest. Serve with grated Parmesan and crusty bread, if desired.

EDITOR’S NOTE: Albert Stumm writes about food, travel and wellness. Find his work at https://www.albertstumm.com

And now on Fridays, she’s taking extra care of those with allergies or sensitivities to gluten.

In addition to her regular menu in Rocky Hill, which already has many gluten-free dishes, Robaina is introducing Gluten-free Fridays with additional menu items such as organic chicken cutlets and tenders; eggplant torta and cutlets; artisanal beef and chicken meatballs, house-made soups, sauces, and entrees; frozen gluten-free gnocchi and imported Italian gluten-free pastas.

She also will add more flourless dessert choices.

She’ll use handcrafted sauces made exclusively with tamari (a gluten-free brewed soy sauce), gluten-free flours and rice panko.

“For me, cooking is about giving life a flavor, whether it’s through bold, comforting dishes or providing safe, delicious options people can trust,” she said. “Food is how I share my culture (Cuban), my story, and my love for life.”

She said gluten-free Fridays enures she can cater to all food lovers, “ensuring everyone can enjoy flavorful, fulfilling meals made with the same passion and care that defines everything we do at Ani’s Table.”

The usual non-gluten free foods will also be available on Fridays.

Ani’s Table sells gourmet quality heat and serve meals such as braised short ribs; chicken coq au vin; signature lasagne with beef, pork, veal; duck fried rice; shrimp lo mein; gumbo with shrimp, beef, sausage; teriyaki salmon; sesame tuna and noodles; Moroccan lamb stew. There’s also a half roasted chicken dinner with butternut squash and asparagus.

Ani’s Table also has a deli that sells sandwiches on house made panini.

Her popular, fast-growing business, open for nearly two years, attracts customers from all over the state.

Robaina, former executive chef at Pond House in Elizabeth Park, is located in the old DiFiore’s space at 397 Cromwell Ave.

Here’s a simple and quick way to cook salmon fillet. Just place it under a broiler for 3 to 4 minutes. Tomatoes cook down to a thick sauce in about 5 minutes and add a colorful topping to the broiled salmon.

The spaghetti and zucchini are cooked together for the side dish.

HELPFUL HINTS:

Any type of pasta can be used instead of spaghetti.

COUNTDOWN:

Prepare all ingredients.

Place water for spaghetti on to boil.

Preheat broiler.

Start tomato basil sauce.

Complete salmon recipe.

SHOPPING LIST:

To buy: 3/4 pound salmon fillet, 1 bunch basil, 2 tomatoes, 1 box spaghetti, 1/4 pound zucchini, 1 piece Parmesan cheese.

Staples: olive oil, salt and black peppercorns,

Tomato Basil Sauced Salmon

Recipe by Linda Gassenheimer

2 teaspoons olive oil, divided use

1 cup diced tomatoes

1/2 cup chopped basil leaves

3/4 pound salmon fillet

Salt and freshly ground black pepper

Preheat broiler. Heat 1 teaspoon olive oil in a skillet. Add the tomatoes and basil. Gently saute until the tomatoes start to melt into a thick sauce. Add salt and pepper to taste. Meanwhile, add the second teaspoon olive oil to a baking sheet. Place the salmon on the oil and turn salmon over to coat both sides with the oil. Sprinkle salt and pepper to taste on the salmon. Place salmon under the broiler 2 inches from the heat. Cook 3 to 4 minutes for a 1-inch-thick fillet. There is no need to turn salmon. Divide the salmon in half. Spoon some tomato sauce on 2 dinner plates. Place the salmon on top and spoon the rest of the sauce over the salmon.

Yield 2 servings.

Per serving: 298 calories (47 percent from fat), 15.5 g fat (2.3 g saturated, 5.8 g monounsaturated), 96 mg cholesterol, 34.7 g protein, 3.7 g carbohydrates, 1.2 g fiber, 77 mg sodium.

Zucchini with spaghetti and zucchini

1/4 pound spaghetti

2 teaspoons olive oil

1/4 pound zucchini cut into 1-inch pieces, about 2 cups

Salt and freshly ground black pepper

2 tablespoons Parmesan cheese

Place a large pot three quarters fille with water onto boil. When it comes to a boil add the spaghetti. Boil for 5 minutes. Then add the zucchini and boil 4 more minutes. Remove 3 tablespoons of the pasta water to a bowl. Add the oil to the bowl and mix well. Drain the spaghetti and zucchini and add to the bowl. Add salt and pepper to taste. Toss well serve and sprinkle parmesan on top.

Yield 2 servings.

Per serving: 288 calories (22 percent from fat), 7.1 g fat (1.7 g saturated, 2.6 g monounsaturated), 4 mg cholesterol, 10.0 g protein, 46.2 g carbohydrates, 27 g fiber, 101 mg sodium.

(Linda Gassenheimer is the author of over 30 cookbooks, including her newest, “The 12-Week Diabetes Cookbook.” Listen to Linda on www.WDNA.org and all major podcast sites. Email her at Linda@DinnerInMinutes.com.)

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