Reviews

Title Issue
Restaurant Review: River Tavern, Chester

Restaurant Review: River Tavern, Chester

River Tavern is a pioneer, still forging ahead, showing the world how it should be done.

November 2013
Restaurant Review: Elm, New Canaan

Restaurant Review: Elm, New Canaan

Elm is a showcase for the considerable talents of chef Brian Lewis.

November 2013
Restaurant Review: Vinted Wine Bar & Kitchen

Restaurant Review: Vinted Wine Bar & Kitchen

Vinted's menu, all small plates, is au courant comfort food with a fanciful twist.

October 2013
Restaurant Review: Arethusa al Tavolo, Bantam

Restaurant Review: Arethusa al Tavolo, Bantam

Bantam has never been a star-studded gourmet-dining destination, but that has changed with the opening of Arethusa al Tavolo.

October 2013
Restaurant Review: Roìa, New Haven

Restaurant Review: Roìa, New Haven

Roìa offers a glamorous space with soaring ceiling, romantic banquettes, faux-vintage fare and nostalgic cocktails.

September 2013
Restaurant Review: Bar Americain, Uncasville

Restaurant Review: Bar Americain, Uncasville

Bar Americain feels like somewhere special—food designed to dazzle served with panache in a glittery room that looks like a movie set.

September 2013
Restaurant Review: Mediterraneo, Norwalk

Restaurant Review: Mediterraneo, Norwalk

Mediterraneo at Hotel Zero Degrees is a stunning 120-seat restaurant and bar with a floor-to-ceiling glass wall looking out on the Norwalk River.

August 2013
Restaurant Review: The Willows, Bristol

Restaurant Review: The Willows, Bristol

Choosing an entrée is an agonizing pleasure at The Willows as options range from rich and filling to light and bright.

August 2013
Restaurant Review: Geronimo, New Haven

Restaurant Review: Geronimo, New Haven

A taste of the American Southwest at its magical best, a spicy blend of Navajo, Mexican and Santa Fe influences.

July 2013
Restaurant Review: Rive Bistro, Westport

Restaurant Review: Rive Bistro, Westport

The menu offers what French bistros have always provided—deeply satisfying down-to-earth food with inimitable Gallic flair.

July 2013
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