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CW’s Chops ’N’ Catch makes the most of whole smoked pork bellies, cutting the meat superthick and braising it in chicken stock and Coca-Cola before adding it to numerous entrees. Read More...
A bistro at Chamard Vineyards provides a glorious view of vines, a rustic décor and a locally sourced menu. Read More...
At the 50 West restaurant in Plainville, Conn., the corn bread and jams are homemade, and the aiolis and salad dressings are also concocted in-house. Read More...
Bodega Taco Bar in Darien has a menu and atmosphere that wander far afield of Mexico. Read More...
Sophia’s Ristorante Italiano, in Westbrook, offers hearty, plentiful food, like a tender pork osso bucco and a rich rigatoni Bolognese, in a cheerily appointed setting. Read More...
The Main Street Grill takes a fresh approach to “new American” cuisine, recasting some old favorites, like nachos and carbonara, in novel ways. Read More...
A chef’s passage from town to country has been accompanied by a shift in culinary culture, from avant-garde act to a heartier, simpler cuisine. Read More...
At Republic, a boisterous gastropub in Bloomfield, Conn., what unifies the menu’s wild eclecticism is the chef’s decision to take the path of highest calories. Read More...
At Millwright’s Restaurant, the chef Tyler Anderson offers a brashly elegant take on homey American classics in a magnificently rustic eating space complete with a dam and waterfall. Read More...
Four new breweries are changing Connecticut’s reputation as something of a laggard in the production of craft beers. Read More...
At Lepri’s Grill, beef is from Charter Farms in nearby Ellington, vegetables are from Stafford and zucchini is from the garden out back. Read More...
Whether at a diner or in a hotel restaurant, there are excellent options in Connecticut for tucking in the first big meal of the day. Read More...
Culinary pilgrims are drawn to several places in southwestern Connecticut for a freshly made summer staple. Read More...
At the Blue Oar Restaurant, patrons can eat on an outside deck or at picnic tables overlooking the banks of the Connecticut River. Read More...
Two modern moonshiners are no Dukes of Hazzard, having spent several years securing the licenses and permits required to make and sell the 80-proof spirit. Read More...
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