Jim Quinn, CEO and Founder of Q properties, is the man behind the Sono Field House. Quinn, a father of three, wanted to provide athletes, kids, corporations, and people of all ages a first-class sports and events facility. South Norwalk is the perfect spot for a field house of such caliber because of its accessibility and there are no others like it in the area. Most parents whose children are involved with sports have to drive up to an hour or more for training and practice, but with the Sono Field House that will no longer be necessary.

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Pizzeria Molto is not your typical Italian restaurant. Located in downtown Fairfield, Molto’s loyalty to everything Italian is tangible from the moment you walk into the door. This 1950s style bistro has a large movie screen on the kitchen wall where black and white movies are played continuously. Large Italian paintings decorate the walls, and Italian music is played throughout the restaurant. Jet- black chandleries cascade beautiful from high ceilings, providing Molto with low lighting and a sultry atmosphere. You truly feel transported to a canteen in the heart of Rome.

Table sitting is located in front of the restaurant where beautiful windows decorate the wall. During warm summer nights these windows are open, and patrons can have the sensation of dining outside. For those looking to sit at the bar, Molto’s famous bar lines the entire wall of the restaurant; 36 foot of solid Cararra marble with red leather seats. An endless selection of wines line the back of the bar, and is the perfection addition to any dish.

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Growing up, Christian Petroni wasn’t your average boy. While all the kids his age were glued to the television, fascinated by Elmo and the rest of the gang on Seasame Street, Petroni was busy watching something else, cooking shows. One day in kindergarten, Petroni was asked what he wanted to be when he grew up, and with assertion he answered, “a chef.” There was not a doubt in this young boy’s mind that one day he would turn his childhood dream into a successful career.

Petroni was born and raised in the Bronx, but comes from a traditional Italian family. During his former years he would spend his summers in Ponza, Italy doing what he does best, cooking. It was in his family’s compound-like kitchens that Petroni learned how to cook with passion, where his imagination was enticed by the intoxicating aroma of fresh herbs and spices. He vividly recalls, “I would spend my mornings laying by the beach, and the rest of the day in the kitchen. It didn’t matter how hot it was, and trust me, it was hot, we would always have soup. It wasn’t necessarily what you would want to eat during a hot, summer day, but after I’d take that first bite, I couldn’t stop eating it. It was that good. It didn’t matter it was one hundred degrees outside.” Like a typical Italian family, portions were family-size, where food is cooked with love, and rich and bold flavors are a staple in every dish; undeniably, his experiences in Italy have shaped the way Petroni cooks today.

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There is a strong foundation behind the perfect hot dog, and Gary Zemola is no stranger to this notion. In fact, his expertise in fi ne cuisine derived from the Culinary Institute of America, and later displayed in a top-quality South Norwalk Italian restaurant, is evident in his infl exible dedication to preparing and serving hot dogs.

Along with partner John Pellegrino, Zemola first started Super Duper Weenie in 1992 as a truck that traveled all around Fairfi eld, and later stationed off of exit 24 on Interstate 95, fulfi lling the appetites of many. Zemola and Pellegrino experienced great success with the mobile eatery, and in April 2000 found a secure spot that Super Duper Weenie could call home. Charming and inviting, the only thing that changed about Super Duper Weenie is the fact that it no longer moves.

“No diet soda” was the rule when Zemola started his adventure. He felt that Super Duper Weenie was an old-fashioned place to eat; it was sort of reflective of the 30’s and 40’s, and diet soda wasn’t an option then, so why not keep things as is? The hot dogs are prepared nearby, and are an incomprehensibly delicious combination of choice cut beef and pork, naturally cased, and topped off with a hint of smoke. Once you have decided you want a hot dog, it is your choice how you dress it. From a plain ol’ weenie in a bun to a full blown masterpiece of toppings, your options are limitless. But why spend an hour deciding amongst a plethora of toppings and condiments when you can call a specifi cally prepared weenie right off of the menu?

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