Meigas Restaurant

[Brian S]

I just discovered their website by chance tonight; I was searching for articles wtitten by Jonathan Gold, who just won a Pulitzer and who loved Meigas -- as did I. For stellar, world-class innovative Spanish fare, it was, at least in the NY area, in a class of its own. It suddenly disappeared and I regretted not having gone more often. Now, if I'm ever near Norwalk, I can.

http://www.meigasrestaurant.com

[Reposado]

Have eaten there a number of times over the years -- always excellent. It used to have a different name, but when Chef Bollo closed down his NYC venue he changed the name in Norwalk to Meigas. Thanks for mentioning -- will have to get back there.

[adamclyde]

Wow, I saw this place driving by the other day... didn't know it had such a good history. Great for us who live close to Norwalk!

I wonder if it has the same chef or owners?

[Brian S]

As far as I know, same chef and same owner.

[dolores]

I think Brian is correct. I don't get there often, but I like the room, and the service and food are very good.

[barleywino]

do they still serve the crispy suckling pig they used to serve in NYC? I see a picture of it on their website but it does'nt seem to be on their website menu

[ctscorp]

I have never eaten at Meigas, but I have eaten at Ibiza in New Haven, Chef Bollo's other establishment. My understanding is that after 9/11 he decided to move his places back to CT -- not sure if that's true. But Ibiza is amazing. One of my favorite restaurants anywhere. Garlicky, fresh, incredibly flavorful, reasonably priced. I live a thousand miles away but every time I'm back in CT I eat there. Somebody check out Meigas and report back!

[food_for_thought]

I am so happy to have stumbled across this post! I loved Meigas and was so sad when it disappeared. We would make the trip to Norwalk for it.

[MOREKASHA]

Meigas was a great place. If memory serves me, it was a Gallego place. I remember they had the largest selection of Albarinos I've ever seen in the US. They also did a great modern reconstruction of Pulpo a Gallega. It's really awful that most "Spanish" restaurants are sangria/pallela slop houses. Sort of like the Italian places of my youth in Queens, Chianti bottles w/straw and checkerboard table cloths were the standard decor. The red sauce drowned everything. Boy, do I miss Meigas....

[Brian S]

Mr Bollo is from the Basque region and his modern take on Spanish cuisine draws from all regions, I think. The name Meigas is a Gallego word, and when it was in New York, they featured Gailician cuisine for a month (they rotated cuisines) so if you visited during that month you would have thought it was Gallego.