The Puiia family, native New Yorkers, dreamed up Between Rounds' menu in 1990, and ever since they have skillfully prepared its freshly made sandwiches and baked goods, in the process enticing the palates of reporters from Better Connecticut. Each day, bakers whip up signature New York–style bagels in a variety of flavors before pairing them with cream cheese, cobbling them into breakfast sandwiches, or hurling them in impromptu games of ultimate frisbee. Hailing from the lunch roster, freshly baked flaky loaves and rolls surround premium deli meats and cheeses as baristas grind fresh beans for gourmet coffees and specialty espresso beverages. The arena in which the bakers and baristas operate sparkles with the sunlight pouring over the tabletops of the colorful, WiFi-saturated dining room, and a drive-thru window allows customers to enjoy meals without leaving their cars, vans, or sleds.
Dedicated to bringing the culinary traditions of Peru to Hartford’s diners, Piolin Restaurant II has been serving the signature sizzling meats and sautéed veggies of the region since 1998. Within the bustling kitchen, chefs architect dishes such as Peruvian yellow potatoes, sweet plantains, and fried yucca in addition to hearty meats ranging from grilled chicken to fried red snapper. Along with the re-creation of time-honored recipes, the brightly hued walls and cheery decor of Piolin’s dining room grant guests the feeling that they’ve escaped to Peru without the hassles of answering a TSA officer’s riddles.
For 43 years, Procaccini's Italian Family Restaurant (formerly known as Gino's) has dished up Italian favorites and house specialties. Under the guidance of executive chef Dobber, who has been a chef for more than 20 years, the menu ranges from specialty pizzas with Gino's original crust to pastas and grinders. Families pile into the cushioned booths that fill a dining room decorated with stained glass, murals of Venice, and flags of New England professional and collegiate sports teams. The cozy, casual setting is frequently a scene for family dinners, birthday parties, and celebrations after winning a bet on the Little League championship.
Since 1964, Blimpie has stacked and shuffled Jersey-style subs for on-the-go grabbers. The variety of items on its highly legible menu spans the savory spectrum, with hot, cold, and panini-grilled sandwich selections. Like the slangy biz terminology rappers give to their newest tracks, every made-to-order sandwich is sliced fresh. Wallet watchers can binge on a budget with a variety of $5 footlong subs, and pound pinchers can indulge sans guilt with The Lighter Stuff, the newest menu line from Blimpie, featuring six sandwiches with fewer than 400 calories and 6 grams of fat. Nostalgic noshers can opt for the classic Blimpie Best, piled high with ham, salami, capicola, prosciuttini, folded provolone, veggies, vinegar, oil, and oregano (6", $4.69).
We are a pizza place. But we aren't any ordinary one. Myself (Kevin) and my lovely girlfriend (Holly) love to make food, and we do it well. If you step into our restaurant, there is a 100% chance one of us will be making your food. We sell pizzas, dessert pizzas, pasta, wings, amazing grinders, and other various items.
Featuring 30 flavors of ice cream, The Dairy Bar halts hunger and slakes sweet-tooth suspirations with menus full of grilled goods and an array of ice-cream treats. Snack on a timeless tradition, such as a large chocolate milkshake ($4) mouth-delivered by a side of fries, regular or sweet potato ($2.50); or create an innovative new practice, such as a medium-fat Elvis, your choice of soft-serve blanketed in hot fudge, peanut butter, banana, and sprinkles ($2), eaten by hand. For those baffled by the bevy of mouth-watering treats, friendly menu decoders stand by to guide unsure patrons through stressful sweetmeat decisions. Patrons are invited to relish their scoops of iced savory-ness in The Dairy Bar's new indoor seating area, or on the patio during the warmer months.