Led by their mom, Cassandra, brothers Mergim, Burim, Durim, and Agim turned a cache of generations-old family recipes into 4 Brothers Pizza & Mediterranean Restaurant. With these unique culinary formulas, the tight-knit clan infuses classic Mediterranean and Peloponnesian flavors into their sprawling lineup of Italian and Greek dishes, which includes flaky spanakopita, linguine with clam sauce, and creamy penne with chicken and broccoli. Each of the brothers also boasts a favorite pizza that bears their name, agreeing that whoever’s pie is the most popular gets to claim the remote control forever times infinity.
Situated inside Darien Ice Rink, Behind the Net Snack Bar refuels skaters and hockey players fresh off the ice. Warmth emanates from the pizza oven, bubbling the housemade crust on thin New Haven–style pizza and thawing out the digits of frozen goalies. Scenes of hockey victories and placid snowscapes dot the walls, hovering over morning diners hoisting breakfast sandwiches and lunchtime visitors enjoying grilled burgers and hot dogs. The snack bar looks directly out to the rink, allowing guests to view circling couples and check out players as they eat.
Whole Foods Market's commitment to the interdependent network of sustainable farms and organic producers can be seen in its carefully selected product lines. The homegrown 365 Everyday Value brand makes it easy to eat naturally, organically, and economically. It features an array of items from all product categories, including groceries, vitamins, household items, and more—each manufactured to meet the rigorous quality standards woven into the fabric of Whole Foods Market, which itself is made from 100% alpaca wool.
Everything from barbecue beans to sweet thai chili sauce smothers the all-beef, gluten-free hot dogs at Franks & Frites. The eatery's cooks grill 13 varieties in total, plus a handful of "stray dogs" such as italian sausages, bratwursts, and the Great Dane, a 1-pound frank with as many toppings as your heart desires. Frites-wise, the culinary team sticks to the classic Belgian preparation: cutting potatoes by hand before double-frying them until a crispy exterior gives way to a fluffy interior. Fries are served in a paper cone and come paired with a choice of dipping sauce, including curry, blue cheese, and pesto mayo. Besides the restaurant's namesake, Franks & Frites' cooks flip burgers like the Wall Street, a medley of gorgonzola cheese, bacon, and an optional stack of saut?ed $100 bills.
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.
Little Thai Kitchen's chefs decorate porcelain canvasses with a menu of marinated Thai edibles presented in harlequin medleys beneath sprays of decorative bamboo. Stone and dark-cherry walls sprawl behind symphonies of silverware that clink gently like a robot with a rock in its shoe. Sticky sweet rice, veggies, and a variety of meats and seafood bask alongside spicy curries, including a green-chili concoction that the New York Times called "fierce and delicate at the same time." Frosted glass and brushed-steel lights spill warm light onto diners as they chat amid pastoral accents and artwork with Eastern influences.