Chef Carlos Perez Takes The Helm At Good News Restaurant & Bar in Woodbury

“Float like a butterfly, sting like a bee” – Muhammad Ali

 The year was 1992. The Cold War ended with the collapse of the Soviet Union and apartheid in South Africa dissolved. At home, the Los Angeles riots erupted after four police officers were acquitted in the beating of Rodney King, Hurricane Andrew, a devastating Cat-5 storm, slammed into South Florida, Bill Clinton defeated incumbent George H.W. Bush in the presidential election, and completely below the radar, a new idea came to light when the first text message, “Merry Christmas Eve,” was sent.

Coincidentally, in the small town of Woodbury, Connecticut, Carol Peck opened the Good News Cafe.

 Now, admittedly, this last occurrence did not have the global impact as the others, but it quietly marked the beginning of something revolutionary in Connecticut dining…a woman-owned, farm-to-table restaurant serving innovative, cutting-edge cuisine. For more than thirty years, the Good News Cafe was a culinary destination serving inventive cuisine in a vibrant, avant-garde atmosphere filled with works by local artists. It was groundbreaking.

 Fast forward to 2026. Chef Peck has retired to her beloved France, the new owners have rebranded the restaurant as the Good News Restaurant and Bar, and the kitchen is now firmly in the hands of the talented and ultra-creative Chef Carlos Perez, whose equally compelling culinary vision is guiding the restaurant into its next chapter.

 Perez is no stranger to Woodbury, spending his youth just a stone’s throw from the restaurant. Surrounded by the creativity of his two artistic parents, he learned that the visual aspect of the plate was just as important as its flavors. His dishes combine beautifully curated plating with a subtle hammer of flavors. Just when a dish appears delicate and restrained, the ingredients suddenly explode across the palate.

Perez first learned his craft in several neighboring kitchens, including Ovens of France next door and John’s Café across the street, before formally training at the French Culinary Institute in New York City. He later opened La Palette Bakery in Watertown, spent several years at the West Street Grill, and most recently led the kitchen at the highly regarded @The Corner, both in Litchfield. Perez describes his culinary influence as a blending of his Cuban heritage, classical French technique, subtle Asian influence, and just enough heat to keep things exciting. Over the years, his talent has garnered state-wide accolades, @The Corner earned Restaurant of the Year in the West Region at the Connecticut Restaurant Association’s prestigious CRAzies Awards.

I would be remiss if I did not mention Chef Perez’s deeply devoted community involvement. For the last six years, he has hosted the Anthony Bourdain Suicide Prevention Dinner to benefit the American Foundation for Suicide Prevention, CT chapter, raising over $21,000 in the last two years. The year’s event will be held on October 12th and will feature five guest chefs, five global courses, plus cocktails. The names of the guest chefs will be released on June 25th to coincide with Chef Bourdain’s birthday, and it is always a sell-out. In addition, he teaches cooking classes at the Silo Cooking School in New Milford. As he stated, “Everything I do as a chef I do to support our local community. I believe that’s the point of cooking and hospitality in general.”

 Perez recently invited CTBites for an afternoon to enjoy conversation, discuss his background, his vision for this iconic restaurant, and yes, to also enjoy some remarkable food, and the beginning of the new chapter is spectacular. He prepared several smaller plates along with a few entrées, and the variety alone ensures guests can share and enjoy numerous appetizers as well as a wide range of options for the main course. There is something for nearly every palate.

The POINT JUDITH CALAMARI (above) arrived with charred lemon, artichokes, Kalamata olives, cherry peppers, capers, and crumbled Gorgonzola. Anyone expecting a traditional plate of fried calamari with a side of marinara will need to raise their expectations considerably. The calamari was perfectly prepared, crisp yet tender, while the toppings delivered layer after layer of texture and flavor. The cherry peppers left a pleasant lingering heat without overwhelming the dish, while the artichokes offered earthy depth and the olives added that perfect salty contrast. This is a dish meant for sharing.

One of the afternoon’s deliciously simple dishes was the WHIPPED RICOTTA. This was served holding a pool of truffle honey and spices, topped with pistachio pieces, and served with slices of grilled Pain de Campagne for dipping. The combination of the ultra-creamy ricotta with the sweet hit from the honey was fantastic, complemented by the delicate earthiness of the truffle and the bold and rustic sourdough slices. This was a wonderful dish to share at the beginning of the meal, impressive in its simplicity.

The FRIED BRUSSELS SPROUTS were equally impressive, served with diced Granny Smith apples and bacon lardons, finished with a truffle aioli, maple miso, and pomegranate seeds. Perez balanced earthy, sweet, tart, and savory elements in every bite. The crispy bacon brought that wonderful saltiness, the apples delivered a touch of tartness, while the pomegranate seeds contributed bursts of sweetness and crunch. It was another outstanding opening plate designed for table sharing.

 The CHICKEN POTSTICKERS, nestled in smoked chile oil with ginger, scallions, and black vinegar, showcased Perez’s remarkably restrained touch. The chicken filling was light and airy, the exact opposite of the dense versions that have become commonplace. Although the dough was slightly thicker than my personal preference, it worked beautifully with the delicate sauce, avoiding the overly salty, soy-laden approach so often found elsewhere. Instead, the smoky chile oil and simple use of black vinegar created a soft background for the dumplings. This dish was an absolute winner.

 Lastly were the CHICKEN WINGS, available with a choice of several sauces, ours included both the Pineapple Jerk and Gochujang Buffalo. Since I am not someone who actively looks for spicy food, I approached these cautiously. One bite immediately erased my hesitation. The wings were perfectly crisped outside while remaining juicy within. The sauces again showed Perez’s light touch, adding a subtleness of heat and delivering far more balance than brute force; the Gochujang Buffalo carried slightly more spiciness than the Pineapple Jerk. While neither sauce overwhelmed, they were even better with a dip into the cooling buttermilk ranch dressing.

 Moving to the larger plates, I thoroughly enjoyed the BRICK CHICKEN, a generous half Bell & Evans chicken sitting atop house-made Green Goddess Spaetzle, and served with baby spinach, grilled lemon gremolata, and charred lemon. “Green Goddess spaetzle?” I was confused when I read this, but a fan after eating, it was delicious. This dressing was a great complement, bringing a cooling, citrusy addition to the crispy chicken, and who doesn’t like lemon chicken? Add the sautéed spinach and the vibrant gremolata, and the result was both bright and rich.

 The “CRISPY SKIN” SALMON demonstrated how accompaniments can elevate a familiar entrée into something memorable. The dish began with perfectly cooked Scottish salmon, the ultra-crispy skin overlaying a glistening, moist interior. The fish rested over wasabi potato purée and was served with sesame wok vegetables, fried lotus root, and finished with a miso vinaigrette. Once again, Perez showed remarkable restraint, with a touch of wasabi that added a smidgen of heat without overpowering the puree, while the sweet umami notes of the vegetables balanced everything.

The final dish was the AHI TUNA, which featured three thick slices of tuna, seared on the exterior with a bright, ruby-red center. The tuna surrounded a circle of avocado crema and accompanied by several crispy rice cakes, grilled avocado halves, wakame seaweed, furikake, gomasio, and yuzu accents. The tuna was the canvas for the other components, where each contributed texture, brightness, or depth, resulting in a creative version of a classical dish.

 Overall, the Good News Restaurant finds itself where it began more than three decades ago, embracing change, creativity and community, coupled with extraordinary talent and hospitality. Chef Carlos Perez is honoring the restaurant’s groundbreaking legacy by pushing forward with his own confident vision, balancing restraint with explosive flavors. The result is a dining experience that respects the past while embarking on an incredibly delicious future. If this visit is any indication, the Good News Restaurant is entering a new era of becoming one of Connecticut’s most exciting culinary destinations.

694 Main St S.

Woodbury, CT 06798

(203) 266-4663

goodnewswoodbury.com

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