Chefs at Darien Social draw on their supplies of New England grown produce, farm raised meats, and local artisan products to craft their menu of American food. Entrees have included New York strip steaks with buttermilk onion rings, bone marrow, and creamed spinach and duck pizzas crowned with gruyere, duck confit, molasses, and squash crunch. To pair with rotating seasonal ingredients, the bartenders dispense a rotating selection of 31 different craft beers on draft and pour international wines.
A Stamford native, Bobby Valentine made his way from All-State athlete to a professional ballplayer, manager, and analyst on ESPN's Baseball Tonight. Ever the overachiever, he went into the restaurant business more than 30 years ago, and today his career serves as the inspiration at The Original Bobby V's Sports Bar location in Stamford, Connecticut. More than 100 menu items arrive on custom handmade tables in the form of nachos, wings, pastas, and 10 signature burgers. As the beer flows from the taps, high notes emerge from its imbibers on karaoke nights.
Black Bear Saloon may have all the wood paneling of a Wild West watering hole, but it boasts many modern amenities, including plasma televisions that deliver sports from around the globe thanks to a DirecTV sports package. It’s inside this lively space that cooks keep stomachs fueled for the action with a selection of wraps, sandwiches, and Angus-beef burgers.
After a game has aired, the staff dims the lights, cranks up the volume, and turns the stage over to a live DJ every Tuesday, Thursday, Friday, and Saturday.
Upon graduating from the New York French Culinary Institute, Chef Pasquale Pascarella continued his education under two of contemporary Italian cuisine's most famous chefs: Mario Batali and Scott Conant. He learned well—today, Chef Pascarella serves up his own take on Italian cuisine at Bar Sugo, a critically acclaimed eatery known for its cozy atmosphere and classic food.
For edible evidence of Pascarella's Italian mastery, look no further than his meatballs prepared six ways—some with duck and foie gras, others with beef, melted gouda, and red onion jam. But those who do look further will discover brick-oven pizzas topped with pulled pork and 12-year-old balsamic, as well as house-made pastas such as mint tagliatelle with lamb ragu. That same tasteful touch is extended to the beverage selection, which encompasses wine, Italian beers, and cocktails made with liquors aged and awarded their diplomas in a barrel. But no matter what guests select from the menu, Bar Sugo's laid-back decor—featuring brick walls, a red-and-white checkered floor, and a copper-topped bar—invites them to sit back and savor every bite.
Brennan's Tap Room satiates hunger with a selection of classic American dishes, such as burgers, roast beef, and boston fish sandwiches. Hearty entrees include a sliced flat-iron steak topped with crispy tobacco onions, jumbo shrimp scampi in garlic sauce, and baby back ribs coated in a honey-barbecue glaze. A state-of-the-art sound system and 18 high-definition televisions broadcast sports games as fans cheer over a glass of one of 16 beers on tap. Regulars can return for happy-hour deals, including $0.50 wings and $1 off drinks, or bring a friend for police, firefighters, and EMS discounts on Tuesdays and live music on select weekends. During the summer, Brennan's Tap Room also runs a seafood festival, pairing its brews with fresh fish and oysters.
Wide, high-arched windows usher sunlight into a dining room anchored by brick columns and a brick fireplace. Behind the dark wood bar, bottles and taps spill craft beers whose names bedeck a chalkboard menu. Under a constellation of speakers suspended from the ceiling, diners chow down on slices of gourmet pizza. John Dough's signature is the fresh clam pizza, a white pie decorated with littleneck clams that the chef shucks to order after fishing them from olive oil seas. Classic margherita, chicken pesto, and sausage and hot oil pizzas also sail out of the restaurant's oven, while custom pies show off a customer's choice of toppings.