Chip’s is excited to announce we’re adding a new, family-style dinner menu, cooked up by a world-class chef!
We’re still famous for breakfast, but extending our dinner offerings to include some new flavors for our customers to enjoy.
Chip’s has partnered up with Chef Mark Vecchitto, known for winning Connecticut’s Top Chef in 2014, who will bring his talents to Chip’s customers with home-style comfort food. Prepared fresh for the whole family and available for pick-up or delivery, these specialty dishes put a whole new twist on take-out.
Loyal Chip’s customers don’t need to worry. We’re still the same family restaurant with the same great menu. All your favorite Chip’s breakfast and lunch menus items are still available, any time of day.
Our first priority is to keep our staff and our customers safe during this challenging time. In addition to the familiar Chip’s menu that people already love, we want to add something new and unique for families to get excited about. Chef Mark does exactly that with his delicious, home-style cuisine! He will prepare new dinner specials every week so everyone can enjoy a tasty twist to family-style dinners at home.
These special weekly menus will contain a little something for everyone, including delectable vegan, seafood and traditional options. You’ll see dishes like savory pub steak with gorgonzola mashed potatoes and lobster mac and cheese in the weeks to come. These family-style dinners will be ordered in advance for take-out or delivery later that week and come with easy reheating instructions.
Mark is full of energy and excited to bring his culinary talents to Chip’s customers. His passion for making people happy with his food is sure to bring some new, exciting flavors into your home.
Keep an eye out for the weekly family-style dinner menus starting after Mother’s Day.
A little more about Mark Vecchitto
Mark Vecchitto has been honing his culinary skills all of his life and attended the Flagstaff Culinary School in Arizona. Before teaming up with Chip’s, he showcased his skills at the Mystic Marriott Hotel in Mystic, Connecticut.
Many will recognize Chef Mark from his Food Network appearances on Beat Bobby Flay and Guy’s Grocery Games, or his biweekly TV segment on WTNH News Channel 8. Mark has also cooked for high-class establishments and restaurants throughout the country.
Mark sees dinner as “a form of entertainment.” He’s passionate about new and interesting styles of cooking. He says, “I was taught early on that the only way to be a ‘real chef’ is to go out to the tables and look your customers in the eye. There’s no better way to truly learn what you’re doing right and what you can do better.”
He loves experimenting with molecular gastronomy as a way to try new things, and will often incorporate unique touches that people haven’t seen before to make his dishes pop.
In addition to his TV credits, Mark is also a regular judge in the local cooking competition scene, judging contests like the Stamford Chili Cook-Off and New York City Hot Sauce Expo.