Specializing in the art of chardonnay, Chamard cultivates varietal grapes on 20 acres of gently rolling vineyards, unleashing an assortment of palate-pleasing wines. Bring a guest and relish the ambrosial aromas and mouth-uplifting flavors of chardonnay, cabernet sauvignon, pinot noir, merlot, and cabernet franc blends created with time-honored winemaking methods and state-of-the-art graping equipment. Grasp a Riedel glass and try five wines while overlooking the pond on the deck, warming up by the tasting room's fire, or hiding in one of the cellar's wine barrels. After sampling fermented grape serums, customers can activate the power of a 15% discount to purchase a bottle of wine ($12.99–$24.99) for enjoying at home or christening a new caravel.
Restaurateurs Linda and Everett Reid orchestrate a multitude of seasonal dishes menu into a flavor symphony at the French-influenced L & E, garnering a feature in the New York Times. Appetizers such as Cape Cod Bay oysters ($3.25 each) welcome diners to tables covered with the original work of local artists, while seasonal entrees have included delicacies such as pork osso bucco with pink lady applesauce and celery root hash ($22) and pan-seared Atlantic fluke with fingerling potatoes and oyster and lobster mushrooms ($24). Delve into the extensive wine list to pair any entree with a glass of vino such as 2008 Le Vissoux Beaujolais ($7.75) or Domaine Talmard chardonnay ($8.50).
In the 1950's, there were a handful of inns operating on Lake Pocotopaug?Connecticut's largest natural lake. Today, just one of those structures remains. In 2003, Paul Angelico bought it, renovated it, and established it as a brand-new restaurant serving all-American food.?
Inside Angelico's Lake House, guests gather for lunch and dinner to feast on pasta, seafood, steaks, and burgers surrounded by a picturesque East Hampton setting. During warmer months, when the days are longer and water balloons fall from the sky instead of snow, the Lake House also opens its tiki bar, where adults can kick back with cold beverages while listening to live music.
At The Brasserie, chef Patrick Jean captures a balance between gourmet and relaxed dining, reflected in a menu bearing delectable but unfussy European-bistro-inspired fare. Unlike the timid american burger, which cowers inside a bun under a blanket of cheese, the french burger ($9 for lunch, $10 for dinner) invites public scrutiny while showboating around in a cape of savory black pepper, white mushroom, or blue cheese sauce. Seafood dishes unite unlikely plate mates, such as the tilapia ($18.95 for dinner) festooned with mango, cilantro, and lemon sauce, resulting in a combination bolder than the font of an angry letter typed by a 12-year-old. The most important hybrid meal of the day, brunch fuels bellies with a array of midday munchables, such as pancakes ($7+), including banana, chocolate chip, and blueberry, eggs florentine ($10), or the brunch platter, which comes with a waffle, pancake, piece of french toast, and an omelet ($14).
In the 19th century, the North Shore’s salty breezes, rocky beaches, and elegant estates drew New York City’s elite out of their Manhattan apartments and into the captivating towns of what was to be called the Gold Coast. The remnants of this storied past still stand and the shore breezes still blow, as diners at Bliss Restaurant enjoy what Zagat deemed “creative American cuisine with a French twist”. Guests seated on the blooming outdoor patio swirl the ice in their seasonal cocktails, dine on baked brie and seared diver sea scallops, and listen to the melodic strumming of a live musician. Other menu items include pignoli-nut-crusted red snapper, half-roasted chicken with wild mushroom sauce, and banana and chipotle-braised short ribs, which can all be paired with sides such as chive and brie mashed potatoes or kielbasa and sauerkraut. Inside the restaurant, diners enjoy candle-lit tables with white table clothes and dark wood accents. It’s a contemporary ambiance that, like the Gold Coast, harkens back to a time of romance and refinement.
OceanView Bistro’s BYOB policy doesn’t apply to its chefs, who use wine as an ingredient in several dishes, including a chicken stew marinated in red wine and mussels sautéed in white wine. The bistro's dinner menu boasts an all-French lineup of escargot hors d’oeuvres, stews, seafood, and dessert crepes drizzled in lemon or orange sauce and served with scoops of ice cream. During breakfast and lunch hours, the chefs shift gears from French to American and serve up deli sandwiches, burgers, and pancakes.