Upon entering Tuscany Ristorante, guests are greeted by the sweeping country landscapes that pepper the bright-yellow walls, evoking summers spent under the Tuscan sun, sipping wine and dancing the tarantella until the INS showed up. The warm interiors paired with crisp white linens and hardwood floors infuse the restaurant with a casual elegance to match its classic, flavorful fare. The chefs whip up rich Tuscan dishes, including hearty pasta; prime, dry-aged steaks; and decadent housemade desserts. Pasta and risotto entrees showcase carb sculptures such as the rich rigatoni boccelli, which, like any marble statue, comes doused in pancetta and light vodka sauce. As guests dine, they can indulge in a bottle of wine plucked from the floor-to-ceiling wine rack that lines the walls with rustic wood planks and elegantly displays hundreds of bottles.
As the heir apparent to three generations of cooks, Rose Foote’s decision to follow in their footsteps was no surprise. Her journey started when she worked at her parent’s restaurant at the age of 9, and it continued in 1995 with her catering service, and, eventually, a culinary tour throughout Tuscany. All of these influences can be found in her inventive breakfast, lunch, and brunch menus at Bella’s Café—Rose describes the resulting theme as “European roots with contemporary flair.” An illustrative example is the eggplant ciabatta, a unity of grilled eggplant, fire-roasted red peppers, gooey melted mozzarella, and spicy arrabbiatta sauce.
The food isn’t the only aspect of Bella’s Café that blends a classic European aesthetic with contemporary influences—the décor adheres to that theme. Burnt yellow hues give the walls a rustic look, and framed prints and paintings remind guests that they don’t have to sculpt their French toast into a bust of Napoleon playing with his food to see beautiful art.
Domino’s has been decorating dough canvases with flavorful sauces, an assortment of cheeses, and high-quality toppings that range from classic to unconventional since 1960. Domino’s dough is tossed daily and stretched by human hands, not by clumsy catapults and model airplanes flying in opposite directions. Treat friends to a tasteful feast by checking the online menu and crafting a custom masterpizza with Domino's wide range of ingredients. Famished diners too starved to choose their own toppings can select from Domino’s American Legends, featuring signature flavors from throughout the land. Pizzas such as the Pacific Veggie, Honolulu Hawaiian, or Wisconsin 6 Cheese impart all the delicious diversity of a road trip without the hassle of decoding an atlas. Nonpizza fare includes pastas, sandwiches, and breadsticks.
The New York Times praised Tengda's Milford location—one of eight in a small regional chain—as "perfect for young-at-heart couples and groups," with a high-energy atmosphere bubbling around cuisine it called "very good." The chefs draw gustatory inspiration from China, Japan, and Thailand as they create their expansive menus of Pan-Asian fare, which include fiery stir-fries, grilled meats, and sushi and provide reading material for shy diners throughout a full meal. Moody red and yellow lights dapple sleek black tables and booths, and might occasionally catch knife-flipping and drink-slinging theatrics behind the sushi and cocktail bars.
At Nino's Restaurant, the chef?kneads dough for handmade noodles and slides pizzas topped with creative toppings, from gorgonzola cheese to breaded chicken to lobster meat, into a brick oven.?The chef also fills bellies with other classic northern Italian dishes, including chicken and veal served eight different ways. Of course, no authentic Italian restaurant would be completely without an extensive wine list, which includes amarone, one of Italy's top red wines.?
Guests dine on crisp-linen-topped tables both inside the dining room and outside on the patio, and centerpiece candles and a romantic ambience ideal for a date or meeting with your favorite accountant.
Cuisine Type: New American, Italian, seafood, steaks
Most popular offering: Pasta dishes, chicken and veal dishes
Delivery / Take-out Available: Takeout only
Alcohol: Full bar
Number of Tables: 25?50
Outdoor Seating: No
Parking: Parking lot
Handicap Accessible: Yes
Variety serves as the cornerstone of Juniper's Restaurant, where the chef-owners Phil and Jim sizzle steaks and saut? seafood to their customers' personal preferences. In accomplishing this, they send chicken and veal from the kitchen in francaise, picatta, saltimbocca, parmigiana, and marsala forms, among others. Fried seafood platters, scallop scampi, and seven signature pasta dishes join the roster, though Phil and Jim aren't afraid to show even more versatility. "We have something for everyone, and if you don't see it, don't be afraid to ask," they say. "We are here to make you happy."
And this notion of versatility extends to the three dining rooms as well. While semicircled turquoise booths stay rooted against the walls, other white-clothed tables can fill the space to create an intimate atmosphere amid warm lighting from wall sconces. Elsewhere, they are pushed back to strategically line a wooden dance floor that facilitates steps, dips, and turns on Friday and Saturday, when featured performers provide live entertainment.