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Strega Restaurant is the go-to destination for lovers of authentic Italian cuisine in New Haven, CT. Our Italian restaurant is perfect for foodies looking for the ultimate culinary experience. Our menu features a variety of Italian delicacies that will satisfy even the most discerning palates, from mouthwatering pasta dishes to succulent meat and seafood options. We also have a cocktail bar that is perfect for relaxing after a long day, offering classic and unique drinks that will tantalize your taste buds and perfectly complement our dishes.
Hours
| Friday | 5–10 PM |
| Saturday | 5–10 PM |
| Sunday | Closed |
| Monday | Closed |
| Tuesday | 5–9 PM |
| Wednesday | 5–9 PM |
| Thursday | 5–9 PM |
Address and Contact Information
Address: 1006 Chapel St, New Haven, CT 06510
Phone: (475) 300-2924
Website: https://www.streganewhaven.com/
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New Haven, CT 06510. . VISIT US. Tuesday – Thursday 5:00 – 9:00. Friday … Thanks for submitting! ©2024 by Strega Restaurant. Photos by Winter Caplanson …
Strega New Haven – Instagram
Huge congratulations to @strega.new.haven — named Best Italian Restaurant in Connecticut by Mashed! ✨. Photo by Strega New Haven in New Haven, Connecticut.
Strega, CT restaurant, looks to expand by selling New Haven …
Strega New Haven, located at 1006 Chapel St., was listed for sale by Home Services of America on Feb. 24. The listing is described as a “rare …
Reviews
Richie A
We decided to dine here based on an article in the local newspaper about a month ago. When you first walk in the space is very beautiful. They did a nice job with renovation. There are only six tables of four chairs in the entire restaurant. It’s very contemporary in the dining area. We were immediately greeted and sat within a few minutes. The table settings were also very contemporary. We both started out with wine and they were both very good. Bread was brought to the table along with olive oil poured in each of our individual bowls. I have to say that the dishes, bowls and the table settings were very unique in style. I really like the flatware rests so you don’t have to place your flatware directly on the table. Also, of note is the flatware was replaced between courses. I chose a salad for an appetizer and my other half had the scallops. My salad consisted of arugula with lettuces, radishes and shaved carrot. It had a very simple dressing on it. My partner’s scallops were accompanied by a green sauce that we couldn’t figure out what it was, but it was very tasty. My partner chose the salmon for his entrée, and I had the rigatoni. At this point I’m going warn all of you big portion eaters, the portions are small. You may want to go to Pepe‘s or Sally’s or modern Pizza after here or order two entrées. My partner’s salmon was more of a normal size, but the rigatoni that I ordered was very small. I’m not a big portion eater when I dine out. It was satisfying for me, but it would have been nice to bring leftovers home because my entrée was very very good. My partner also enjoyed his salmon. For dessert we both had the pistachio gelato imported from Italy with a pour over of pistachio cream liqueur. With the tip for the two of us, it was about $200. I can say that I went there, tried it , I’m good and not sure that I will be going back.
… moreGina Colelli Parisi
This restaurant was so special! Very small, lovely atmosphere. Dishes were wonderful. The antipasti was mouth watering. The bread and olive oil were delicious. The carpaccio was beautifully presented. Main dish was elk cooked perfectly. Every little thing looked like thought and care was put into it. We even loved the coffee cups. They were unique! Photo below. Oh and the wine- recommended by our waitress was Lirica Primitivo di Manduria and it is my new favorite!
… moreAdam Carner
First things first; Please understand that this is Strega’s fine dining experience. It’s a different vibe than the Milford location. A bright and modern aesthetic, no pizza, a few speciality mixed drinks and the restaurant holds 6 tables with 24 people max. Please don’t let the stark difference deter! It’s very intentional. The experience for us was truly special. The staff were top notch, and the food absolutely delivered on taste, presentation, quality and intrigue.
We did the chefs tasting menu. We were pleasantly surprised with plates we would have never ordered otherwise. An experimental dive into Italian cuisine, the chef plays with interesting pairings and bountiful ingredients, but absolutely sticks the landing.
Fettuccina Di Seppia – Cuttlefish Linguini, Orzo Alle Erbe Di Campo – Barley Risotto, and Trofie Al Pesto with Shrimp Tartare were among some of the offerings we enjoyed.
A few specialty cocktails were available. We were delighted with a Grapefruit and Rose libation, but all sounded tasty. I went with a wine – a couple wines-by-the-glass are available. I asked for a dealers choice, and it delivered. Tons of wines available by the bottle.
We wrapped it up with 2 small deserts; tiramisu and cannoli with freshly made cocoa whipped cream.
All and all, Strega New Haven did not disappoint. We knew the experience would be different compared to its Milford location, and we embraced it tenfold. Thank you to the chefs and staff – we’ll be back!
EDIT: 6/18/25 – We went back. It didn’t disappoint. More photos added!
… moreWe did the chefs tasting menu. We were pleasantly surprised with plates we would have never ordered otherwise. An experimental dive into Italian cuisine, the chef plays with interesting pairings and bountiful ingredients, but absolutely sticks the landing.
Fettuccina Di Seppia – Cuttlefish Linguini, Orzo Alle Erbe Di Campo – Barley Risotto, and Trofie Al Pesto with Shrimp Tartare were among some of the offerings we enjoyed.
A few specialty cocktails were available. We were delighted with a Grapefruit and Rose libation, but all sounded tasty. I went with a wine – a couple wines-by-the-glass are available. I asked for a dealers choice, and it delivered. Tons of wines available by the bottle.
We wrapped it up with 2 small deserts; tiramisu and cannoli with freshly made cocoa whipped cream.
All and all, Strega New Haven did not disappoint. We knew the experience would be different compared to its Milford location, and we embraced it tenfold. Thank you to the chefs and staff – we’ll be back!
EDIT: 6/18/25 – We went back. It didn’t disappoint. More photos added!
Jonathan
I went here because it was rated one of the top Italian restaurants in the entire state. There are only 6 tables and apparently very difficult to reserve a table, although I suppose I just got lucky this time.
Anyway, I made my way in and was greeted by an Indian busser who barely spoke English and was trying to ask me what my name was on the reservation. I said my name but he completely pointed to a different name and seemed extremely confused. He had to excuse himself and go to the waitress to figure out what was happening. This man did not seem to be the most intelligent individual and should not have been hosting.
I was then seated by the Italian waitress who seemed extremely nice, but who really knows for sure what she’s actually like. She handed me a menu which did not resemble the menu on their Google listing whatsoever. I ordered the pasta with bolognese sauce and was excited. Boy, should I have not gotten my hopes up.
I was handed a basket of bread. I was excited, only to uncover it and find there were only two slices of oatmeal bread. What kind of Italian restaurant serves oatmeal bread? Must be a new thing I’ve never heard of. Also, two slices? Give me a break.
I was served my meal and saw the portion of the pasta. It was the size of my fist and I was paying $35 for this. I was starving and thought maybe, just maybe, the quality of the food would make up for it. Again, wishful thinking. I tried it and immediately thought that this was something I could have gotten at any other Italian restaurant in New Haven County or even made myself. This was an enormous let-down.
Between the incompetent bussers who barely speak English, the mediocre food, the tiny portions, and the stupidly high prices, this was honestly one of the worst restaurants I have ever had the displeasure of dining at. This place thinks they’re like Rao’s or some kind of exclusive place. They’re literally delusional. I feel like I just got taken advantage of. Not sure how this place is still here or how it’s a “top Italian restaurant in the state”.
… moreAnyway, I made my way in and was greeted by an Indian busser who barely spoke English and was trying to ask me what my name was on the reservation. I said my name but he completely pointed to a different name and seemed extremely confused. He had to excuse himself and go to the waitress to figure out what was happening. This man did not seem to be the most intelligent individual and should not have been hosting.
I was then seated by the Italian waitress who seemed extremely nice, but who really knows for sure what she’s actually like. She handed me a menu which did not resemble the menu on their Google listing whatsoever. I ordered the pasta with bolognese sauce and was excited. Boy, should I have not gotten my hopes up.
I was handed a basket of bread. I was excited, only to uncover it and find there were only two slices of oatmeal bread. What kind of Italian restaurant serves oatmeal bread? Must be a new thing I’ve never heard of. Also, two slices? Give me a break.
I was served my meal and saw the portion of the pasta. It was the size of my fist and I was paying $35 for this. I was starving and thought maybe, just maybe, the quality of the food would make up for it. Again, wishful thinking. I tried it and immediately thought that this was something I could have gotten at any other Italian restaurant in New Haven County or even made myself. This was an enormous let-down.
Between the incompetent bussers who barely speak English, the mediocre food, the tiny portions, and the stupidly high prices, this was honestly one of the worst restaurants I have ever had the displeasure of dining at. This place thinks they’re like Rao’s or some kind of exclusive place. They’re literally delusional. I feel like I just got taken advantage of. Not sure how this place is still here or how it’s a “top Italian restaurant in the state”.
Emily Cousins
As soon as we walked into the Wayfair-decorated restaurant, we knew it was going to be below expectations. We decided to come here after seeing the great review in the magazine and on Google. However, it could not have been more disappointing for the price point. The atmosphere was weird. All of the plates and flatware were strange and were not cohesive in style of theme, unless their goal was to pick the strangest looking plates or cutlery in the world. The servers, except for the one taking our order, were inexperienced and spilled multiple times on the table pouring water and olive oil. Two of the servers walked back and forth in the small restaurant the whole time, and it felt like we were being watched like school children in a cafeteria. The dinner starts with bread and olive oil, however, the bread was stale and the olive oil had little to no taste. We ordered a salami appetizer. It was in a plate that had what looked like a UFO on top. There were four different types of salami that sounded unique on the menu, but only the wagyu one had a flavor discrepancy. The crackers accompanying the appetizer were stale and crumbled everywhere much too easily. Our drinks, wine and a cocktail, were very good. The pasta dishes are all $30+ and are not worth it. We got the carbonara, which was creamy and rich, but had way too much salt added, which was distracting. We also got the rigatoni ragu, and the beef was unseasoned, as was the sauce. It tasted like chili if pasta was added. It was disappointing considering all the rave reviews and the marketing campaign to make this sound like amazing traditional Italian food. I would have cared less if the price point was lower and it wasn’t attempting to pass as a luxury experience.
In short, everything is overpriced and overhyped, except for maybe the alcohol. The atmosphere and decor is not cohesive, and the majority of the servers are inexperienced in a restaurant that has the price point associated with fine-dining.
… moreIn short, everything is overpriced and overhyped, except for maybe the alcohol. The atmosphere and decor is not cohesive, and the majority of the servers are inexperienced in a restaurant that has the price point associated with fine-dining.
Kathy D
Definitely a 4.5 but don’t want to go too low in rating. Lovely small space with impeccable service, delicious food, a few cocktails and large wine menu. Everything savory item we had was delicious, well crafted and beautifully presented. The saffron ice cream sounded delicious but was rather icy and almost chunky.
Bread was perfect, hard chewy crust and soft pillowy center. Cuttlefish fettuccine was unique and very good, could have used a touch of something bitter or sour to lighten up the richness but it was very good. Barley risotto had a nice chew and great flavors. Short rib was tender and moist. Portions are small, two of us split each item and were completely satisfied when done.
… moreBread was perfect, hard chewy crust and soft pillowy center. Cuttlefish fettuccine was unique and very good, could have used a touch of something bitter or sour to lighten up the richness but it was very good. Barley risotto had a nice chew and great flavors. Short rib was tender and moist. Portions are small, two of us split each item and were completely satisfied when done.
Garrett Wong
Excellent food and it takes the crown for best Italian food in New Haven. Why? Food, presentation, and wine were all fantastic. Dishes tend to be smaller portions but the food is quite rich, the two of us left feeling quite full.
Lobster burrata – a surprising combination that worked well. Nicely balanced with the sauces and goes well with the bread, which was a surprisingly excellent addition!
Salmon ceviche – solid. Nice texture with some crunch. Good sauce. Not your typical ceviche.
Ragu Ziti – Pasta is clearly home made. Sauce was expertly crafted and surprisingly complex. Sprouts added bitter brightness to cut the richness.
Shrimp and pesto pasta – Bright, balanced pesto sauce. The shrimps are just seared to add great flavor and creamy texture to the springy pasta. Would def order again.
Saffron Gelato – strong saffron flavor. Refreshing after the rich dishes.
Tiramisu – not too sweet. On the boozier side. Just the way I like it. Hozier would approve.
Wine list is ! We bought two bottles because they had really fair prices for uncommon wines.
The only minus points for me came from the lighting. It’s cold, LED lighting that gives me dentist or office space vibes. I wish the atmosphere were warmer and more welcoming instead, I feel like I’m dining in a Balenciaga ad. Oh and the table design is frustrating because you can’t scoot in and sit comfortably with your legs in front of you because there’s a single pillar supporting the tabletop that blocks your legs.
Bonus points for the fine dishes, settings, and cutlery! The plating is worthy of Chef’s Table. Service was really nice and friendly as well!
… moreLobster burrata – a surprising combination that worked well. Nicely balanced with the sauces and goes well with the bread, which was a surprisingly excellent addition!
Salmon ceviche – solid. Nice texture with some crunch. Good sauce. Not your typical ceviche.
Ragu Ziti – Pasta is clearly home made. Sauce was expertly crafted and surprisingly complex. Sprouts added bitter brightness to cut the richness.
Shrimp and pesto pasta – Bright, balanced pesto sauce. The shrimps are just seared to add great flavor and creamy texture to the springy pasta. Would def order again.
Saffron Gelato – strong saffron flavor. Refreshing after the rich dishes.
Tiramisu – not too sweet. On the boozier side. Just the way I like it. Hozier would approve.
Wine list is ! We bought two bottles because they had really fair prices for uncommon wines.
The only minus points for me came from the lighting. It’s cold, LED lighting that gives me dentist or office space vibes. I wish the atmosphere were warmer and more welcoming instead, I feel like I’m dining in a Balenciaga ad. Oh and the table design is frustrating because you can’t scoot in and sit comfortably with your legs in front of you because there’s a single pillar supporting the tabletop that blocks your legs.
Bonus points for the fine dishes, settings, and cutlery! The plating is worthy of Chef’s Table. Service was really nice and friendly as well!
Alex Pratcher
We had an amazing dinner that reminded me of my time enjoying high cuisine in Italy. We were celebrating my wife’s birthday with friends. The octopus and scallop appetizer was out of this world! If you’re looking for a unique Italian experience, this is you place
… moreNanthiya Sujijantarat
The owners went out of their way to ensure wonderful dining experience. Food is next level – we liked everything we had but my favorite is the eggplant appetizer and salmon main course. 10/10 would recommend to anyone.
… moreHOPEFLOATS Kindness to all
Sprega — An Evening in Rome Each course arrived as a love letter from the kitchen — composed with care, plated with devotion. From the first delicate antipasto to the final whisper of dessert, every flavor spoke of passion, heritage, and mastery. The chef, a true maestro of Italian cuisine, guided our senses through the hills of Tuscany, the coasts of Amalfi, the heart of Rome itself. The pasta was poetry; the sauces, pure soul. Each bite told a story of patience, craft, and deep affection for food as art. The other Chef-wife is the mostess of hostesses, warm and gracious, carried the rhythm of Italy in her smile. Together, the husband-and-wife team created not just a meal, but a memory — one steeped in beauty, intimacy, and joy. Dining at Sprega is not simply dinner. It is a journey — a moment suspended between flavor and feeling.
Do yourself a favor, everybody: go. Let yourself be transported.
All my love and deep respect.
Bravo dear Chef’s..bravo
A dude with a chef’s heart and soul…
Bravo!!!
… moreDo yourself a favor, everybody: go. Let yourself be transported.
All my love and deep respect.
Bravo dear Chef’s..bravo
A dude with a chef’s heart and soul…
Bravo!!!