483 Federal Road Suite 7
Brookfield, CT 06804
Fairfield County
Phone: (203) 740-2986
Fax: unknownWebsite: no website on fileEmail: no email on fileHours: unknown
The Old Mug-N-Munch - About Us
No Description Available for The Old Mug-N-Munch.
Website Description and Information
No Website Description Available for The Old Mug-N-Munch.
by Ms. H. on 3* rating Ambiance for a rental party / Event space: I was there 3 times 4 years ago, not to eat but to enjoy three private events that had rented out the place. So, I can't comment on the food, since I only had appetizers that they prepared. Nothing spectacular, but good appetizers. I love the white loft space that has all that colored LED lighting. One event, we had aerial performers, ballet dancers, a rope rigger and a TG performance. The DJs on all of those days were great. Love the trans vibe. We had a mixed age and ethnicity crowd since the private events invited a diverse population. So, I can't comment on 2010, but if your org. wants to rent a great space for a party, this is the space for it.
by Raul Tiburcio on Last night me and two friends decided to venture off into the Meatpacking District for a little get together. It was kind of last minute so I had slim pickings on which restaurant to go to. I was looking something with a boisterous vibe to it so I immediately thought of STK, Buddakan or Buddha Bar (now operating without a name). We needed a 9 o'clock reservation for a party of 3 so I ruled Buddakan out immediately as even a week in advance for a party of 2 the closest they'd have to that is either 6:30 or 11. I tried my luck with STK...and failed as they only had a 6:45 or earlier. Luckily with Buddha Bar they had a 9 o'clock so we ventured off to 25 Little West 12 Street for dinner! Usually I have an issue spotting Buddha Bar (which is what I'll call it for now till they reveal their new name at Fashion Week later this year), but tonight was a different story. Buddha Bar was the only restaurant in the entire MePa district with a velvet rope...it adds a nice touch I'd say. Once you get past the doorman and two bouncers you are led through two giant double doors into the famous Buddha Bar. The restaurant is absolutely gorgeous...and massive. There are 3 main sections, the main dining room in the center, the lounge off to the left and the sushi bar along with other tables for larger parties to the right. There's also a section for private parties in the back where you can escape the pulse pounding beats of Buddha-Bar mixes. Beware, Buddha Bar NY had to remove the large Buddha in the front of the restaurant due to copyright issues with the Buddha Bar franchise...so don't be disappointed when you don't see it. The crowd is very mixed as you have your MePa District chic patrons who could be mistaken for models and you have your older wealthy patrons who think they're 23 but are really 67 so Buddha Bar is a pretty interesting place if you're looking for a crowd but never the less the place was packed and there was a pretty But in a massive restaurant service tends to be a bit sloppy, and Buddha Bar proved this to be true. Menus came about 10 minutes after we sat down and our server wasn't the most punctual person. Our sushi entree & side dish came before the appetizers and drinks were taken away before we were finished. But Buddha Bar's management made up for that. They sent us two complimentary desserts for our delayed appetizers and a complimentary drink. As much as people on rateclubs and Citysearch like to complain about Buddha Bar's management, I thought it was pretty good. So Buddha Bar has the ambiance of a great restaurant but what about the food? Well Hung from season 3 of Top Chef is now the chef at Buddha Bar and he created 5 signature dishes while he was there (2 appetizers, 2 entrees and a side dish). We ordered his signature side dish, 2 appetizers and an array of sushi. The side dish was the Shanghai Bok Choy we got the tiger shrimp & duck spring roll as an appetizer and we got a bunch of specialty rolls as well as more basic rolls. The bok choy was really good as it was very simple yet the Chinese flavors (mainly oyster sauce) went really well with the texture of bok choy and the chopped pork was a great addition to the dish. While I couldn't eat the duck spring rolls due to my nut allergy, the tiger shrimp were really good. The shrimp was covered with a filo dough (think shredded wheat but with shrimp) and it had a tangy orange sauce underneath it that went very well with the shrimp. The sushi was...well I'll put it this way: it was nothing compared to Nobu but it triumphed over Sushi Zen. It was kind of hit or miss with the rolls, the Hamachi jalapeno roll & the tuna chili roll were among the top rolls we ordered while the spicy Hamachi roll tended to be a bit fishy. But compared to what I thought it would have been, the food at Buddha Bar was actually good (better than Asia De Cuba but I still prefer the food at Tao). Buddha Bar is a great place to go with friends for a very fun dinner as Buddha Bar can almost double as a night club (after 10 o'clock the lights dim and a live DJ takes over). The food was better than I expected and the crowd & ambiance were just right. All and all I had a great evening at Buddha Bar and I'd definitely return again in the future!
by Vince Hollins on I have been dying to get to Carman's for a while. It was a great little locally owned brunch place. It can fit about 11 people. Total. 6 more if the picnic-table-in-the-truck is available. We were served by Alexis at the counter. I got the Challah french toast with pears, blueberries and a dollop of peach ice cream with a mint leaf. There were more ingredients but it's so hard to remember. It was quite tasty but didn't seem especially french toasty. It was more like big bread with a bunch of stuff on top. I was a bit disappointed with the maple syrup - it was really runny. He had orange juice (a little Tropicana bottle) and scallops and grits with scrambled eggs and toast. According to him, "it was yummy". I probably should have ordered the pancakes/waffles that had some interesting combination with sweet onions and some other lovely additions. I certainly plan to go back and try out whatever's up there!
