Walls the colors of dijon mustard and acorn squash lend warmth to an environment founded on dark hardwood floors and awash with white linens. The aromas of Mediterranean and Spanish cuisines waft throughout the handsomely dressed, yet unfussy, restaurant, inviting visitors to discover how Bistro Mediterranean and Tapas Bar earned a "Don't Miss" rating by The New York Times.
In the 4,500-square-foot dining space, which seats 150, tables populate with tapas of chorizo, pork, and cod, plus surprising accents of piquillo peppers and quail egg. Entrees include seafood stews and Spanish paella, as well as grilled cuts of meat doused in wine. A breezy patio accommodates outdoor dining in warmer months, and a 45-seat bar enables guests to sip on glasses of wine while they wait for a table or wait for a strange-looking blind date to give up and go home.
At Anastasio’s Steakhouse, stones line the walls from floor to ceiling, gathering to form a giant fireplace. Candles glow atop its wooden mantel, which overlooks a dining room dotted with linen-topped tables, not roving bands of leopards. Genial servers circulate the space, delivering certified Angus steaks of various sizes, from 8-ounce petite filet mignons to 20-ounce porterhouses. In the kitchen, chefs douse lobster ravioli with a tomato-cream sauce and cloak chicken saltimbocca in prosciutto, mozzarella, fresh sage, and a brown cognac sauce. They also build catering orders from classic Italian dishes such as rigatoni bolognese and veal caprese. An outdoor patio invites guests to dine alfresco or practice dance steps during salsa classes on summer Sundays.
When the proprietors of Kupz Frozen Yogurt & Coffee decided to brew their own cups of joe, they knew not just any beans could make the cut. That’s why they partnered with Willoughby’s Coffee & Tea, whose carefully selected beans flavor Kupz’s house-roasted blends. On the cooler side, Kupz’s staffers serve specially blended flavors of frozen yogurt, as well as 20-ounce smoothies, which each contain more than five servings of real fruits, such as mangos and bananas. Coffee, yogurt, and smoothie feasts unfold inside a cozy storefront equipped with free WiFi and iPads.
Doing good for others is a habit for Frank Lopez and Monique Turner-Lopez, who have given back to their communities through volunteering and work with the Peace Corps, as mentioned in the North Haven Patch. At their new restaurant, G.P.'s Gathering Spot, the husband-and-wife team continue to strengthen their community by raising money for local organizations through sales of classic American comfort food, vegan eats, and gluten-free fare amid nature-inspired artwork and inspirational decor.
Frozen treats are the main order of business at Polo Palo, an Italian gelato shop that hawks a wide array of frozen confections. In addition to gelato popsicles that are perfect for eating on the go or while playing ping-pong, the shop also makes frozen-yogurt, milkshakes, smoothies, dipped fruits, and soft-serve ice cream.