Meet Connecticut business leaders who are harnessing the power of Conscious Capitalism to attract customers, retain employees, increase productivity, improve profits and change our world for the better!

Keynote Speaker, Raj Sisodia is the co-founder and Chairman Emeritus of Conscious Capitalism Inc., FW Olin Distinguished Professor of Global Business and Whole Foods Market Research Scholar in Conscious Capitalism at Babson College.


Sisodia was born in India and was educated as an electrical engineer from the Birla Institute of Technology and Science (BITS, Pilani). He has a MBA in Marketing from the Jamnalal Bajaj Institute of Management Studies in Mumbai, an a Ph.D. in Marketing and Business Policy from Columbia University.


He is a member of the board of directors of The Container Store, he has consulted with and taught executive programs for numerous companies including AT&T, Nokia, LG, DPDHL, POSCO, Kraft Foods, Whole Foods Market, Walmart, Spring, and Volvo. 

This will be followed by an engaging panel discussion with Trish Karter, CEO of Chabaso Bakery in New Haven, JP Hernandez, CEO of American Dream Clean Jill Hummel, President & General Manager, Anthem BCBS of Connecticut.

Register Now!

Greater New Haven Chamber of Commerce | 900 Chapel Street 10th Floor, New Haven, CT 06510




The Care Economy: Women, Wealth and Work
Join us June 20 for the Community Fund for Women & Girls Annual Meeting!

Join us for a discussion on the care economy and its role in an inclusive community of opportunity with panelists Jessica Sager (All Our Kin), Elyse Shaw (Institute for Women’s Policy Research) and Natalícia Tracy (Brazilian Worker Center), moderated by Miriam Gohara (Yale Law School). Learn about care entrepreneurs, the role of caregiving in the gender wealth gap and public policy efforts to advance caregivers.

The Care Economy: Women, Wealth and Work

Thursday, June 20, 2019
5:00 p.m. – 7:30 p.m.

Program begins promptly at 5:30 pm

New Haven Lawn Club
193 Whitney Ave., New Haven

Complimentary reception to follow.


Get all the deets in-person when reality TV’s red-hot couple Colton Underwood and Cassie Randolph join us for an engaging Reality Check on Saturday, June 22nd. The lovebirds will make their way to The Shops concourse and partake in a Q&A session, followed by a signing event.

Job Opening – Executive Director of ArtSpace

posted by Robbin
June 17, 2019

Job Opening: Executive Director

Artspace announces the launch of a search for its next Executive Director. Led by a board and staff search committee team, this effort will unfold over the coming months with plans to transition to this new chapter in Artspace’s history some time in 2020. 

Artspace seeks a dynamic leader with a passion for art and a commitment to its civic role to serve as our new Executive Director. Strategic vision, superb public and private communication skills, and a mastery of managerial execution are essential. Learn more

Deadline to Apply: September 15, 2019




Chef Tyler Anderson and Team To Operate Three-Season Locale

Overlooking the Heart of Downtown New Haven


New Haven, Connecticut – High George,” a new rooftop bar and restaurant from celebrated Chef Tyler Anderson (Millwright’s, TheCook&TheBear, Porrón&Piña), along with partners A.J. Aurrichio (Millwright’s, TheCook&TheBear, Porrón&Piña) and Tim Cabral (Ordinary, Porrón&Piña), is set to open Wednesday, June 26.  Located on the top floor of The Blake Hotel (9 High Street at the corner of George Street in New Haven), the three-season restaurant will feature a full food and beverage menu inspired by Summers in New England. 


“I have wanted to be a part of the New Haven culinary scene since I moved to Connecticut eleven years ago; it’s such a diverse and vibrant city with great dining options that seem to get better every year,” said Anderson.  “This small plate concept will feature a fun twist on such favorites as lobster rolls, whole-belly fried clams and meat and vegetable skewers from our coal oven, as well as a raw bar highlighting the finest New England shellfish and seafood.  We want our menu to be an approachable price point; our goal is to make this menu accessible for guests to be inspired to try a taste of multiple items!  I am very excited to be working with Chef Ashley Flagg (Little Donkey, Winvian, Grants, Millwright’s) on creating the menu for this beautiful space.”


“To complement this food menu featuring lightened-up versions of traditional summer dishes, our beverage program will feature easy-to-drink cocktails – think Spritzes and Bubbles – and a wide variety of Rose wine by the glass and bottle,” added Cabral, who will oversee the Beverage program.  “In addition to other wine varietals, our beer offerings will include New England crafted favorites, as well as other light, summer brews from around the globe.”


The cosmopolitan space features dark wood accents contrasted with seasonal greens and plants, a marble bar top and seating for 80 guests at the bar, tables and banquettes. The rooftop’s glass roof is fully retractable, and heaters and blankets will be available during times of cooler temperatures. 


“Our goal with High George is to provide a sophisticated space that welcomes those seeking a great place for drinks after work, a fun location to meet up with friends and a date-night destination for food and drink before or after seeing a show in New Haven,” said Aurrichio.  “In order to really elevate the experience, we will be closely monitoring the number of guests we welcome to this space to provide a comfortable experience for all of our patrons.”


“I am ecstatic to welcome Tyler, AJ and Tim to The Blake Hotel to open the newest and largest rooftop food and dining destination in this amazing city,” said Randy Salvatore, founder and chief executive officer of RMS Companies, the owner and operator of The Blake Hotel.  “Just six months into our opening, our occupancy and event booking numbers are exceeding our expectations, and with the addition of High George, we are confident that this space will draw additional interest from both hotel guests and those from the New Haven community and beyond.”


“In addition to High George, I am pleased to share that this team is taking over operations of Hamilton Park restaurant, as well as the food and beverage program for the hotel, applying years of experience in the Connecticut market to further shape and define our offerings,” added Salvatore.  “We’ve had great success working together with Tyler, A.J. and Tim running the food and beverage operation at The Goodwin Hotel in Hartford, and I’m excited about the possibilities of working together in New Haven, especially with the opening of our new rooftop.”


“We will be working in phases to put our mark on the food and beverage program at The Blake,” added Anderson.  “Starting with the opening of High George and then working our way through all the restaurant operations, you should see a full menu from Chef Ashley and I by the end of July.”


High George will be open Wednesday-Saturday from 4pm – 10:00pm.  Valet parking is available at The Blake Hotel ($12 flat fee).  Complimentary parking is available through the Park New Haven program at the Crown Street Garage (213 Crown Street) daily after 4:00pm.


The space, which connects to one of The Blake Hotel’s private meeting rooms, is also available for private parties and functions. 


For more information, visit or the restaurant’s social media channels: Facebook and Instagram (@highgeorgenh).


About Chef Tyler Anderson:

Chef Tyler Anderson started his Culinary career at the age of sixteen, working in a range of well-respected kitchens throughout California and Chicago. During this time Tyler had the opportunity to cook with some of the best Chefs in the Country.

Tyler opened his first restaurant Millwright’s in Simsbury, CT in 2012. Paying homage to strong New England traditions. Millwright’s has received perfect reviews from The New York Times, Connecticut Magazine and Hartford Magazine, becoming one of the most award winning restaurants in the history of Connecticut restaurants.  Millwright’s was most recently awarded Wine Enthusiast’s “American’s 100 Best Wine Restaurants.”

Tyler and his team most recently opened Porrón&Piña, a Spanish inspired restaurant and wine bar in the historic Goodwin Hotel in Hartford, CT in 2018. His team handles all food and beverage for the entire hotel, including all functions, a donut and coffee shop, and a throwback cocktail bar. Tyler also has plans to create an accredited hospitality and Culinary program in the hotel, adding an educational element that will shape young Chefs and replicate the same sort of experience that inspired him at sixteen.

Tyler has been named Chef of the Year in Connecticut by the CT Restaurant Association. He has been nominated as Best Chef Northeast from the James Beard Foundation for the last six years in a row (2013-19). He was a Cheftestant on the most recent season of Bravo’s Top Chef, and also appeared (and won) on Food Network’s Chopped: Beat Bobby Flay. Tyler supports many charities including Share our Strength (a national organization working to end childhood hunger in the United States, of which he’s been the Hartford Chair for the past four years), as well as The American Liver Foundation, March of Dimes, and numerous others.


About High George

High George is the newest food and cocktail destination in New Haven, located on the rooftop of The Blake Hotel at the corner of High and George Streets.  Celebrated Chef Tyler Anderson’s food menu features his fresh take on New England Summer classic dishes and Raw Bar favorites in a small plate format, complemented by a full beverage program featuring easy-to-drink cocktails, wine and beer.  The three-season space is also available for private parties and functions.  For more information, including hours and menus, visit or the restaurant’s social media channels: Facebook and Instagram (@highgeorgenh).


About The Blake Hotel

The Blake is a newly built 108-room boutique hotel located at the bustling intersection of High & George Streets in New Haven, Connecticut, within walking distance to Yale University and Yale-New Haven Hospital.  Each of the guest rooms feature classic design elements with contemporary flourishes including spacious closets and full kitchenettes for longer-term guests.  Downstairs, the lobby, which eclectically mixes refined millwork and rich leather with blackened steel accents and concrete floors, has been designed as a communal hangout for guests and locals alike.  In the heart of the space, a large fireplace serves as a convivial meeting point that harkens back to the city’s storied legacy.  Stamford based RMS Companies developed, owns and operates The Blake.  The ground floor restaurant, the rooftop restaurant and lounge as well as all meeting and banquet facilities are run by James Beard nominated Chef Tyler Anderson.  For more information, visit


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 50 Best 
 Made in Connecticut 

We are so excited

to be named one of the 50

Best Sandwich Spots in the U.S. by

Big 7 Travel.

check the article out here

Then come experience it for yourself.

Enhance the Experience of CT’s Best Sandwich:
The 116 Crown Garden is Open for
Meat & Co. lunch every afternoon
all Summer long.
Have a Picnic Every Day

Don’t miss it

At the counter:

116 Crown St.



or delivery:
M-T: 11:30a-3p
F & S: 11:30a – Past Last Call
Sun: Sleeping it Off