An insider's view of the Connecticut dining scene
The new restaurant combines the best of the architecture and historical significance with more contemporary dining choices, a “brown” bar featuring one of the area’s largest selections of scotches and whiskeys and an ever-changing trendy beer menu.
At this new, French-focused bakery, about 3,000 croissants are made each week, and require the work of two pastry chefs for eight hours a day, for a total of 80 hours of hard croissant labor. Chocolate, almond cream, vegetable and raspberry are among the customer favorites.
The brainchild of owners Eric Monte and Partner/Executive Chef Regis Saget, Tavern 489 offers an eclectic menu, paired with various beer and wine selections in a rustic environment.
These Connecticut caterers and restaurants will help you make the most out of the fresh, delicious New England seafood with their beautifully prepared clambakes. If you prefer a summertime cook out, we’ve also included places for pig roasts and BBQs. Make summer catering simple and just hire one of these experts.