I always believe in doing the best for my customers,” says Elmer Palma, owner of Elmer’s Diner on Padanaram Road in Danbury. “I think that is where everything starts. Customers trust me.”
A man who exudes the utmost sincerity, you can see that he is a man of his word as he greets each and every customer with a smile and a handshake or even a hug.
“When someone has trust in you, you don’t disappoint them,” he says.
Open about a year and a half, Palma says the restaurant is now the place he’s wanted it to be. With excellent food, service, cleanliness and affordable prices, he has exacting standards.
Palma says he is always thinking of new ways to say “thank you” to his customers. And unlike other restaurants who change prices, often within the first six months of opening, he says his have remained the same.
“I put myself in my customer’s shoes,” he says. “When people come (through) the door, they become part of the family. I have a responsibility to watch after that…to make everyone happy.”
Palma also has begun placing coupons in mailings as another way to show his appreciation as well as discounts for senior citizens and Early Bird Specials. And because parking is somewhat limited, he has free valet parking available Thursday through Saturday from 6-9 p.m. Cars are parked in the State Farm Insurance lot across the street. For customers who choose to park there themselves, they’ll also receive 10% off their checks.
Palma says he doesn’t want customers to tire of his menu offerings either. He is always adding new items from weekly specials to daily board specials. Upwards of 10 to 12 board items are served with soup or salad; bread and butter; rice or choice of potato; and dessert.
“I am the kind of person who likes to be creative,” Palma explains. “I get hungry – I’ll go in the kitchen with some olive oil and a fry pan and start doing things. Then the chef and I get together and come up with ideas.”
Additionally, Palma has “Ethnic Nights” which began about six months ago. Tuesday is Spanish night, Wednesday is Italian night and Friday is Greek night. With roughly eight to 10 specials in each category, they rotate every few weeks.
Tuesdays you may find Spanish paella or Guatemalan-style scrod; Wednesdays you can come for Sicilian chicken or Mediterranean Mahi-mahi. And while there are many Greek dishes on the regular menu, a Thursday night specialty might be Shrimp Mykonos with a touch of Kourtaki wine.
Palma offers great variety on his menu including a number of healthy choices, vegetarian items, seafood, Tex-mex, pasta, Greek, American, and an extensive children’s menu which also has specifically healthy dishes. “It’s a little bit of everything,” he says.
Elmer’s will gladly make any alterations or substitutions depending upon a customer’s needs, whether it is taste, diet or allergies. He says he even has a customer who brings in his own pasta, which is cooked and prepared with the restaurant’s own accompaniments.
With over 18 years in the restaurant business, Palma was formerly part-owner of Dimitri’s Diner in Ridgefield. Today he lives in Danbury with his wife of 5 years, Deysy, and their two children—a daughter, 3, and a son, 3 months. He chose the diner’s location across from the North Street shopping center because he felt he could fill a niche there. Customers have happily responded.
“I’ve driven by and seen no place for families to go for fresh-made food,” Palma explains. “I stopped and asked people what they’d think about a diner here. Everyone was very excited.”
Elmer’s is open 24 hours a day and every day of the year, including holidays. Food is prepared to order and all items are available at any time. The extensive dessert offerings are made in-house. They have an extensive assortment of imported and domestic beer in addition to their wines from Greece, Italy, Australia, Chile and California.
Elmer’s seats about 85 and has an area which can accommodate larger parties – up to 45 or 50. Palma is currently working on a catering menu, but at present can prepare anything in large volume for take-out.
“I appreciate everyone who comes into this place,” Palma says. “Whatever I can do for the community, I am there.”
Elmer’s Diner is located at 22 Padanaram Road, Danbury. For menu, directions or more information, call (203) 731-2259; visit them at elmersdiner.com; or send e-mail to
Diner Provides Free Valet Parking
“I stopped and asked people what they would think about a diner here. Everyone was very excited.”
-Elmer Palma
UK Gourmet Food in Newtown
by Dave Bonan
The English contribution to world cuisine—the chip,” quipped Kevin Kline in A Fish Called Wanda.
For the average outsider, the term “British gourmet” seems a tad oxymoronic, given that we’ve never had an accurate depiction of their cuisine, save for the usual Earl Grey and biscuits. That’s not our fault; British comedies are our only mainstream window to that world, often leaving us in the dark.
When my new commute took me past UK Gourmet Food, straddling the Bethel/Newtown border, a new window opened. This quaint establishment shares its home with a hair salon and a liquor store. The red and white-striped awnings that adorn the plaza seem out of place, except for UK Gourmet with its twin British flags flanking the doors. As one pulls in (or locks up, in my case), the windows seem to showcase a gift shop full of teakettles and other merchandise. However, once inside, you enter a region full of pride and strange synonyms for seemingly simple foods (save for their choice of jaundiced-yellow paint on the walls).
Owners Lisa and Nigel Whitmore opened the shoppe in July 2003 having met 5 years prior while he was visiting the states. He found it difficult to cook and enjoy his native food. Faced with a lack of options, they decided to open their own place.
Unsure of where to start, I played the “Match the Food Product with the British Comedy” game, which proved fruitful - ie. Marmite, exploding crackers and Twiglets.
To my immediate right, from floor to ceiling, stood a vast selection of candy with familiar names like Cadbury, Mars and Nestlé. Mars may sound American, but they have a British factory. I opted for their version of the “Mounds” bar, known overseas as a “Bounty” ($1.50, suitable for vegetarians), which was better than the original, and a Yorkie ($1.50, with a slash through a picture of a woman) whose wrapper depicted “It’s NOT for Girls!”
Topped with fake ivy and roses, the wooden shelves nearby were stocked with a vast selection of marmalades, preserves, canned veggies, powdered “steak and ale” sauces, soaps, shampoos, soups and breakfast items. “Heinz Beans?” I wondered aloud as I encountered the seemingly out of place corporate mega-brand’s logo. “It doesn’t say 57 varieties for nothing,” says Lisa, explaining that these days even Heinz offered a simpler, healthier version of some of their products.
The next section offered up a few varieties of porridge, including the infamously phallic sounding Spotted Dick, which is none other than dried fruit in custard or bread pudding. Nearby I selected whole-grain Guinness mustard ($7.25) before moving on to find the aisles stocked with about 70 varieties of tea. Not much stood out, but my curiosity was piqued nonetheless.
Speaking of curiosity, the most exciting food item was the Olde English Crackers. I saw them first on Mr. Bean; they look like large wrapping-paper firecrackers. These “snapping” party crackers are meant for two friends to enjoy—and they come with instructions! As with a wishbone, the ends are grabbed and the pieces of intertwined cardboard are snapped apart, delighting the participants with a British riddle, a folding party hat and a novelty item.
The left side of the room felt like a small town gift shop with cups, cards and trinkets. One section was a shrine to the Royal Family with collectors’ teacups bearing certificates of authenticity. Kitschy? Maybe. But for a country so steeped in pride, perhaps it’s admirable. I don’t know of any American stores selling Bush Barbecue grills.
Up front was a large glass freezer housing upwards of 90 varieties of cheese from England, Ireland, Scotland and Wales. I selected an unfamiliar one with my heritage infused, Cheddar with Harissa ($10, Middle-Eastern spices). The board behind me displayed dinner options like bangers (sausage), meat pies and breads. The friendly owner said I could also order online and offered me free samples of candy and soda as well as an entry into their monthly raffle, “A Proper Breakfast,” valued at $32. Under plastic on the counter was a selection of spirits divided by their native region, available next door at Taunton Wine and Liquor.
England may not be what first comes to mind when thinking of gourmet foods. But the sheer lack of ethnic foods in Newtown (sans the usual Italian and Chinese mainstays) makes this place jolly smashing.
UK Gourmet is at 147 Mt. Pleasant Road (Rt. 6), Newtown, CT. 203.426.9666 UKGourmet.us
...you enter a region full of pride and strange synonyms for seemingly simple foods.
Open Sesame
by Nicole Hayes
For almost 30 years, Sesame Seed restaurant has been serving fresh food to faithful Danbury patrons and out-of-town devotees. Owned and operated by Dimitri Chaber, the three decades young restaurant offers a unique menu, presenting dishes from falafel and hummus to sesame-crusted mahi. Located in a gorgeous old Victorian home, the Sesame Seed feels more like the home of a friend than a restaurant. From the eclectic décor to the delicious assortment of dishes, Sesame Seed pleases finicky eaters as well as sophisticated palates.
“What makes us stand apart from other restaurants is that we genuinely care about our customers’ dining habits,” said Heather Roles Sesame Seed waitress of 15 years. “We use only fresh ingredients and make everything from scratch, down to the salad dressing.”
photo: Pete Walrath/HCE
According to Heather, the Raviolette Oswaldo is one of the most popular dishes on the menu. Completely vegetarian, the dish contains bite-sized ravioli stuffed with a blend of vegetables and topped with a creamy sweet potato sauce. Like most of the dishes, it is served with a side of fresh cooked carrots and string beans.
“My brother will not eat vegetables,” said Danbury local Tara Block. “But when we took our mother to the Sesame Seed for Mother’s Day, he couldn’t keep his hands off my mom’s Raviolette Oswaldo. He even couldn’t get enough of the sauce, although he claims to hate sweet potatoes. We were shocked that he was devouring something with vegetables.”
The most striking aspect of the restaurant is easily the décor. The walls are filled with old black-and-white photographs, board games, lamps, action figures—everything but the kitchen sink. The tables are intimate and can accommodate any sized party, from big families to meals for two. For large parties, the staff will gladly rearrange the tables. Diners can also reserve the private dining room for special events. The intimate setting and friendly staff make diners feel as though they are the only customers in the restaurant.
“Our customers are like family,” Heather said delightfully. “The whole restaurant is one big family. We make it a point to know what our regulars like, but I really love when somebody comes in who has never been here before. Once I figure out the type of food the person likes, I make a suggestion. They always like it. I’ve never been wrong.”
The diversity of the menu and freshness of the ingredients are what makes the Sesame Seed a good dining option for any occasion. Every week, Dimitri Chaver hand selects each menu ingredient. The care that is put into the selection process is easily seen in the crispness of the vegetables, juiciness of the steak, and freshness of the fish.
“I love the homemade hummus,” regular patron Cathy Neustadt drooled. “Once you taste their hummus, you cannot eat it anywhere else.”
At first glance, the names of the menu dishes appear a bit unusual. Heather explained that many of the dishes are named after long-time employees. For example, the Raviolette Oswaldo is named after a chef who has been at Sesame Seed for 20 years. Making it on the menu takes many years of hard work, but when employees have a dish named after them, they are ecstatic.
A long-time vegetarian, Heather takes the most pride in the restaurant’s care in food preparation. “Unlike many restaurants, we take vegetarianism seriously. We don’t cook vegetarian meals alongside meat products, nor do we use any undisclosed ingredients. I know of other restaurants who claim to offer vegetarian dishes, but they don’t tell you that meatballs are cooked in the marinara sauce.”
Despite its long-standing history, Sesame Seed does not receive the attention it deserves. “I am shocked when I discover a local who hasn’t eaten there. You absolutely cannot find better food for such reasonable prices in this area, or anywhere for that matter,” commented Neustadt. Sesame Seed dishes are a steal at an average of $13 to $18 for a main course. The restaurant also serves a variety of beverages, including wine, beer, and natural sodas (try the black cherry). Takeout items are also available, including its famed salad and hummus.
Sesame Seed is located at 68 West Wooster Street, Danbury, (203) 743-9850. Sesame Seed is open for lunch Monday through Saturday 11:30am to 3:00pm. Sesame Seed is open for dinner Monday through Thursday 5:30pm to 9:30pm and Friday and Saturday 5:00pm to 10:30pm. The restaurant is closed on Sunday.
Infusing Food with Love:
Plum Luv Foods Delivers Healthful Meals with Five-Star Taste
by Laurel Tuohy
Because most people lead such fast-paced lives, many things they know they should do tend to fall by the wayside. Chef Kristopher Plummer, “Plum” to just about everyone who knows him, doesn’t believe that eating delicious, healthful food needs to be one of them.
Chef Kristopher Plummer (photo c/o K Plummer)
The Newtown-based foodie laments that most people eat more than half their meals on the go. With his new business, Plum Luv Foods, Plummer hopes to help change that trend—and the eating habits of his clients. The former personal chef wants to introduce people to a healthier way of eating by having his creative menus become the highlight of their day.
With a mind toward nutrition and local ingredients, Plum can make just about anything a client wants to eat. His custom menus run the gamut from teriyaki- and pineapple-marinated flank steak with sweet potato frites to eggplant and cream cheese lasagna with lemon broccoli rabe. His after-dinner treats include a heart-healthy version of flourless chocolate cake, baklava, and fig and pistachio biscotti.
“I put an emphasis on portion control. So many times you get a plate of food in a restaurant, and it looks like a buffet platter. It’s not so much that the food is bad for you; it’s just that there is enough of it to feed a small foreign country. People become used to that. I think if we can get a handle on portions, as a whole, people will feel better,” he said.
The chef is delighted to work with any dietary restrictions or preferences clients throw his way. “It doesn’t sound fun, but it’s actually a good time figuring out something delicious that people with allergies or restrictions can eat,” he said enthusiastically. “I like helping people,” he said, recounting the simple joy he felt watching the young, allergy-prone child of a client enjoy chocolate cake for the first time baked from a recipe Plum had devised that avoided allergens.
The Culinary Institute of America-trained chef has more than 12 years of experience and has worked in kitchens ranging from that of a five-star hotel’s dining room, to a high-end catering service, to the private kitchen of a wealthy family in Weston. Whether your goal is to lose weight, eat more healthfully, go organic, lower cholesterol, or save time, Plum can take on the challenge.
He also caters events for up to 80 people and can cook meals for families or individuals in their homes or through his delivery service, which serves Fairfield County, parts of New York, and beyond.
“Plum helped my family get on a plan of eating healthier without sacrificing taste. Not only does he prepare simple, delicious meals for every day, but he can also wow everyone at a fancy dinner party. Plum also manages to juggle everyone’s personal preferences and nutritional needs with the most accommodating attitude. I am always on a diet (in theory), my daughter hates vegetables, and my son has severe allergies to dairy, soy, and fish, among others. My other son and husband have their own ideas of what they want. We all want different snacks . . . the list goes on,” said former client Tracy Collins of the chef’s abilities.
