Jennifer Balin demonstrates an iPad menu

Photo Credit: Contributed

The lounge area is comfortable and hip.

Photo Credit: Contributed

A variety of handmade empanadas.

Photo Credit: Contributed

They say the kitchen is the heart of the home, but for many of us, it’s more like a place to nuke frozen chicken nuggets for the kids at the end of a hectic day. That’s what’s so appealing about Sugar & Olives in Norwalk. Called a “kitchen and lounge” by owner Jennifer Balin, eating a meal at Sugar & Olives feels more like hanging out in the very hip (yet cozy) living room of a good friend who happens to be an amazing cook. The kitchen is open with gleaming aluminum surfaces and skylights; the seating area is filled with comfortable couches and low tables. The informal vibe is exactly what Jennifer was going for when she chose the converted factory space for Sugar & Olives last year.

“There’s really nothing like this around,” says the Westport mother-of-four. Prior to this, Jennifer had been teaching kids’ cooking classes out of her own home kitchen, a venture that grew as organically as much of the food on her menu. “I always had a bunch of my kids’ friends over, and I’d do baking or cooking projects with them to keep them busy. Then parents started to ask me about giving lessons. I needed a bigger kitchen!”

Sugar & Olives works well as a place to pick up sweet and savory skills alike, for both kids and adults (there are a variety of classes available for all ages). If you’re not into wearing an apron, let Jennifer and her staff cook for you. Jerk Chicken with Strawberry Salad, perhaps? A veggie-filled buckwheat crepe? House-churned, Ovaltine-flavored ice cream? (Hours are Tuesday through Saturday, 8 a.m. to 4 p.m. and Saturdays, 9:30 p.m. to Midnight). With a background in public relations and TV production, Jennifer never expected to go into the restaurant business – and despite rave reviews for her delicious dishes, she still considers herself a student of culinary arts.

“I’m always learning,” she says, counting her own chefs as some of her best teachers.

“First we had a fabulous French chef, and that was great because I was able to learn so much technique from him. Now our chef is from Mexico and it’s just amazing to see the things he comes up with. If he doesn’t know how to do something he calls up his mom in Mexico and asks her! He made this cheese last week that was incredible.”

This multicultural, ever-evolving approach is part of what gives Sugar & Olives its ultra-modern – yet accessible – feel, which serves as a complement to the emphasis on fresh, local ingredients. Another progressive touch: Instead of a laminated list or traditional booklet, Sugar & Olives uses iPads as menus.

“This way I can go in and change what’s on the list whenever I want,” says Jennifer. “And we’re striving to be a paperless restaurant as much as possible.”

To find out more, call (203) 454-3663 or visit the website here.