by Valerie Schroth
Table Hopping

02/09/12

Valentine's Dates - Part 4

If your idea of Valentine's Day is more fun than heavy romance, here's a date for you.

Posted at 10:46 AM | Permalink | Comments

02/08/12

Valentine's Dates - Part 3

Chocolate for lunch? Sometimes you just have to go for it.

Posted at 09:08 AM | Permalink | Comments

02/07/12

Valentine's Dates - Part 2

A country drive ending at a cozy pub on a winter's afternoon. Cue the snowflakes!

Posted at 06:06 AM | Permalink | Comments

02/06/12

Valentine's Dates - Part 1

A week of possibilities for dates in Connecticut with a good meal attached begins today.

Posted at 06:30 AM | Permalink | Comments

02/02/12

Get Ready for the Souper Bowl!!

Twenty-three chefs vie to become souper heroes this weekend at Westport's fourth annual Chowdafest.

Posted at 11:12 AM | Permalink | Comments

01/30/12

Readers Choice: Behind the Numbers/Lunch

Everyone needs a good lunch spot. Here are the Connecticut Magazine readers' Top 10 vote-getters for Best Lunch in the state.

Posted at 10:20 AM | Permalink | Comments

01/27/12

Fairfield County Bakeries Beware, There's a Giant in Your Midst

The excellent micro-bakery Wave Hill Breads just opened a cafe on the premises in Norwalk.

Posted at 11:37 AM | Permalink | Comments: 2

01/27/12

Readers Choice: Behind the Numbers/New

The readers of Connecticut Magazine pick their Top 10 New Restaurants in the state.

Posted at 06:21 AM | Permalink | Comments

01/26/12

A Fun Day to Shop

Get tips from behind-the-scenes experts this Saturday at Fairway Market in Stamford.

Posted at 07:42 AM | Permalink | Comments

01/26/12

Readers Choice: Behind the Numbers/Seafood

Our readers' Top 10 choices for the Best Seafood restaurants in Connecticut.

Posted at 06:41 AM | Permalink | Comments

About This Blog

Table Hopping is your guide to food, restaurants and more across Connecticut, dished up by senior editor Valerie Schroth. If it's a tidbit on a hot new chef, a tip on a cozy little dining spot or the latest on the latest on the state culinary scene, this is the place to get your fill.

For comments or feedback, email Valerie.

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