The large wheeled coffee cart at Lena's Cafe and Confections never actually goes anywhere, but it does make for a rustic centerpiece in the dining room, where visitors gather for homemade breakfast, brunch, and lunch. Each weekend, a lineup of brunch specials rotates, featuring items such as pecan-pie-stuffed french toast one week and a seafood omelet stuffed with lobster, crab, shrimp, and fresh veggies another. On weekdays, lunch does bring some specialty salads and veggie wraps, but for the most part, it's no less hearty?corned-beef reubens, meatball panini sliders, and half-pound burgers ensure an equal-opportunity work environment for takeout boxes.
On any given night, Damon's Tavern is bound to be showing every patron's favorite sport. That's not just because the double-sided bar alone is outfitted with 43 high-definition TVs, but because each of the tavern's booths come with their own television, too. The TV setup has earned Damon's raves from Hartford Magazine, which named the tavern the Best Sports Bar in 2012 and 2013.
The tavern's dining options are equally praiseworthy. Its extensive menu includes upscale twists on bar food classics, from macaroni and cheese tossed with lobster and shrimp to house-roasted pulled pork topped with barbecue sauce and carolina vinegar slaw. Twenty-four draft beers complement hearty feasts, as can wines by the glass and bottle or classic cocktails like whiskey sour and tom collins.
Chef Kausik Roy took time to study American diners—namely the way they react to Indian cuisine—before establishing his menu at Aladin Indian Bistro. So, while he still embraces the flavors, aroma, and even spiciness of traditional Indian cuisine, Roy bends his recipes to the health-conscious palates of his bistro clientele. After collecting locally sourced produce and meat, the culinary expert creates colorful dishes such as seafood entrees and kebabs. He even makes his fluffy naan in-house to ensure it's soft enough to stop a pogo stick at the bottom of its first bounce. Beyond sourcing decisions, Chef Roy looks out for his patrons by preparing a handful of gluten-free dishes, wraps, and salads served during lunch and dinner.
When a foodie says they love Post 22 Restaurant, it's anyone's guess which particular dish caused this reaction. Was it the hand-made lobster parppadelle? Or the upscale twist on familiar staples, such as shellfish-stuffed tacos and bacon burgers drizzled in shallot aioli? Was it the oven-fresh pizza, the sesame-crusted tuna, or the hanger steak served with lobster mashed potatoes? Whatever the answer, investigating this question promises to be a delicious undertaking. In the dining room or in the shade of the patio's white parasols, plenty of guests do their own culinary investigations as they discover new favorites.
Culling its name from a miniature statue that was at the center of a bygone prank played by one of the owners, The Iron Frog Tavern is home to a menu of upscale pub fare—90% of which is prepared in-house daily. Decadent stacks of short ribs accent classic grilled cheese sandwiches, while signature "Nooks and Crannies" burgers beautifully boogle palates with a mix of beef, cheddar cheese, and crowning fried egg. Toe-tapping tuneage often echoes across The Iron Frog’s idyllic outdoor patio, treating ears to aural feasts as friendly servers package leftovers in eco-friendly containers and soybean takeout cups. Guests take in weekly entertainment, including trivia on Wednesdays, open mic night on Thursdays, and table-side magic shows on Saturdays. Those eager to assault early-rising appetites may partake in brunch served every Sunday.
Though it offers just three options—wraps, pasta bowls, and salads—Piada Italian Kitchen can configure these in many ways to craft a custom meal for each guest. Ensconced in stainless-steel bins behind glass lie 32 choices for customization. The grill sears oregano-seasoned steak or chicken and balsamic-marinated tofu. Freshly chopped veggies add girth to dishes, and pasta-style sauces made with crushed tomatoes and garlic finish each plate. The kitchen uses local and organic ingredients as much as possible, and gluten-free options are available as well.