Nestled in the heart of Sandy Hook at 105 Church Hill Road lies Sugo Gastrobar, a restaurant that offers rich and flavorful modern Italian cuisine with a contemporary twist. From brick oven charred pizzas and fresh homemade pasta to savory desserts and a large selection of wine and specialty cocktails, Sugo has something for everyone.

The restaurant features a sleek and modern New York aesthetic; its dark wood furniture and gray walls brightened by splashes of gold creating a cozy atmosphere for guests as they sit and dine.

This also extends to what Sugo’s primary owner Enrique “Ricky” Rosario calls the restaurant’s focal point: its bar. Right from when guests walk in, they’re greeted by a large, custom-made bar that curves all the way up to the ceiling; its shelves illuminated by a soft amber light and completely lined with bottles.

“We wanted to create this kind of cave for when people walk in … something that’s intimate and comfortable, but also stands out,” Rosario said. “It’s what makes the restaurant be Sugo.”

While the term “gastrobar” primarily refers to bars or pubs that serve restaurant-quality food, Rosario said the meaning evolved into also serving quality, hand-crafted cocktails.

Sugo is no exception, as Rosario said they consider every aspect from the aesthetics down to the flavor profile when creating their drinks.

He added that Sugo boasts an extensive wine list, consisting of different types of rose, chardonnay, pinot noir, Italian reds, and more.

Rosario described Sugo’s General Manager Christine Wakelee as the “mastermind” behind the drinks, taking Rosario’s ideas and bringing them to life. Wakelee said he is very particular about making things look elevated, and that it’s her job to figure out how to do that consistently and in a way that tastes good.

“It can’t just taste good,” Wakelee explained. “The whole idea is that everything is elevated, so the garnish should be fresh and creative. There should be all these little thoughtful details put into every single thing that we execute in this building.”

Wakelee said she doesn’t like trends. Instead, she prefers to create timeless, high-quality drinks, but with a little flair and creative presentation. Wakelee described herself as not cutting corners during the crafting process, constantly assessing what to do better and how to create the best drink for guests. Whether people want a cappuccino or cocktail, Wakelee said that she wants to give customers “something that exceeds what they think the best is.”

They also design drinks based on what palettes would work, so Rosario said there’s drinks people might not find anywhere else.

“It’s the same way we do our food: we use the best ingredients to create something fun and exciting that delivers and has the right balance,” Rosario said. “Whether you wanna enjoy it with a meal or by itself, it doesn’t matter. It’s a quality drink.”

Rosario used his over 20 years of experience in the restaurant business as the foundation for what he wanted to achieve with Sugo. He claimed to be largely inspired by his business partner of around ten years, Daniel Camporeale, who taught him to be fearless when mixing tastes and textures together.

At that moment, Rosario said it was like his “brain exploded,” and he wanted to try mixing many different flavors together, from sweet and salty to soft and crunchy. It was that creativity and passion that later carried over into Sugo’s menu. The goal for the restaurant, Rosario added, was to not just serve traditional Italian cuisine, but to modernize it.

“So you have those traditional dishes on the menu. You’re gonna find chicken Parmesan, you’re gonna find your carbonara, all the stuff that you see in a typical Italian restaurant, but you’re also gonna find dishes that are eclectic,” Rosario said.

The menu aims to capture the authentic Italian dining experience, featuring flavorful meat and fish dishes alongside salads made with fresh and locally sourced ingredients. Sugo’s chef, Edgar “Douglas” Paz, works to experiment and push his creative boundaries to continue creating new and flavorful dishes.

“It’s hard sometimes because you have an idea in mind that you want to try, and it might not work out,” Paz said. “Sometimes you feel sad, but you have to keep trying ... It’s a part of the job. Try, try, and try again.”

Rosario said that, with Sugo, he wants more than anything else to create an amazing dining experience for anyone who walks through their doors.

“I just want people to enjoy themselves,” Rosario said. “You come out because you want an experience from beginning to end, from how you enter the door and are greeted to what you end up eating. You’re paying for an experience. So every step is as important as the next one and the last.”

To Wakelee, what matters most is being able to create a hospitable experience for whoever walks through their doors. The core of hospitality, she said, is to have people come together over food and share conversations and memories.

“So to think through what it’s like to sit in those chairs as guests and make sure everything is right, that’s something we all take a lot of pride in,” Wakelee said.

Sugo boasts numerous recurring events to keep things fresh, from their Happy Hour from 3 to 6 pm on the weekdays to Bottomless Brunch from 11 am to 3 pm on the weekends.

Rosario said that they’re looking to improve their Prix Fixe lunch menu, a special where they offer a three-course meal for $17.95, adding more options while still keeping it very affordable. He also said they’re planning a special surprise for the patio this summer.

“We’re doing a bunch of different things to allow people to experience Sugo no matter what,” Rosario said. “There’s something for everyone here.”

Sample Of The Menu

Small Plates: The light crunch of the Grilled Octopus is paired with fingerling potatoes, red onion, and a habanero-lemon aioli for a flavorful plate. Another option is the Arancini, which is prosciutto-infused risotto alongside rich parmigiano cream.

Insalate (Salads): The large selection of salads made out of local organic greens includes classics such as Caesar Salad, with hearts of romaine, focaccia croutons, shaved Parmesan, and Caesar dressing, as well as the Grilled Romaine, which has crispy prosciutto, gorgonzola, cherry tomato topped with house-made ranch.

Pizza: Enjoy delicious brick oven charred pizzas such as Balsamico, which has chicken, caramelized onion, and mozzarella finished with a balsamic reduction drizzle.

Pasta: One of the many fresh homemade pasta dishes is the Tortellini Callisi, which has tricolor tortellini paired with blackened chicken and white wine garlic sauce. There is also the Sunday Gravy, which consists of short rib, braciole, meatball, sausage, and ragu over rigatoni.

Carne e Pesce (Meat and Fish): Kick back and dig into the 16 oz Bone-in Ribeye, which also has pesto mash, grilled asparagus, and peppercorn cream sauce. There’s also the Pistachio-crusted Halibut, complimented by a broccoli rabe custard and coconut cream sauce for a sweet flavor to complement the crunch of the pistachio.

Dolce (Dessert): The restaurant’s signature Sugo Cake is a runaway fan favorite. A warm, fluffy yellow cake with brown sugar inside and topped with a scoop of vanilla gelato and a drizzle of raspberry syrup, this sweet treat creates a perfect blend of taste and texture that keeps people coming back for more.

Drinks: Sugo boasts an extensive wine collection that features different types of rose, chardonnay, pinot noir, and more. For cocktails, there’s options such as the Sicilian Lover, a rosemary infused Vulcanica Sicilian vodka with St Germain, peach, lemon, and prosecco, while for mocktails there’s the Ginger Crush, made with a choice of blood orange or passion fruit with citrus and ginger beer. Sugo also carries many different types of beer, including Amstel Light, Corona, and Allagash White, as well non-alcoholic options such as Peroni 0.0 and Original Sin White Widow Non-Alcoholic Cider.

Sugo Gastrobar, located at 105 Church Hill Road in Newtown, is open Monday through Thursday, from 11:30 am to 10 pm; Friday, from 11:30 am to 11 pm; Saturday, from 11 am to 11 pm; and Sunday, from 11 am to 9 pm. Catering options and table reservations, as well as reservations for private events, are available online. For more information, visit sugogastrobar.com, call 203-304-9334, e-mail sugogastrobar@gmail.com, or follow the restaurant’s Instagram @sugo_gastrobar.