Reviews

Title Issue

Kokoro, Greenwich

If this slim, sleek, silvery slip of a restaurant is anything, it's hip. Calling its cuisine modern Asian, Kokoro mix-matches exotic flavors and Google-worthy ingredients with eye-catching panache. It works because two of the world’s great cuisines, Japanese and French, underlie much that goes on here.

September 2011
Bin 100, Milford

Bin 100, Milford

Italy and Spain both border the Mediterranean and cook with many of the same ingredients but their cuisines differ, sometimes subtly, sometimes dramatically, and it’s fun to find them under one roof as we do at Bin 100.

September 2011
Community Table, Washington

Community Table, Washington

Small, and an immediate hit, Community Table may not be for everybody (the menu is limited, as is the wine list) but there’s almost always a line waiting to get in on weekend nights.

August 2011

Papacelle, Simsbury

True to the Italian version of fresh, natural, home-style cooking, Papacelle does a lot of things right, from making their own bread and pasta to buying organic, all-natural produce from local farms.

August 2011

Maine Fish Market Restaurant, East Windsor

Come for lobster, boiled, roasted, stuffed or “lazy.” Come for humongous king crab legs. Just don't come for good or friendly service.

June 2011
Mansion Clam House, Westport

Mansion Clam House, Westport

The Mansion Clam House is everything its tongue-in-cheek moniker implies. Funky-refined, raffish but not really. A clam shack with class and the elusive feeling that it’s an old New England landmark.

June 2011

Sails American Grill, Rowayton

May 2011
Le Laurentis Brasserie, Lakeville

Le Laurentis Brasserie, Lakeville

The atmosphere of Le Laurentis is so French it feels as if at any moment James Joyce, Max Ernst, André Gide or even Honoré de Balzac might drop in to discuss art and poetry over a bowl of moules marinières or a plate of saucisson à la Lyonnaise.

May 2011

Bonda, Fairfield

The new Bonda is a sprightly new edition of something tried and true, with a focus on local ingredients and a wider take on New American cuisine.

April 2011
Bricco Trattoria, Glastonbury

Bricco Trattoria, Glastonbury

A spin-off can be as good as, and sometimes even better than, the original.

April 2011
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