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.
British and Italian cuisines collide in the newly opened Dere Street restaurant in Newtown.