Casa Di Lisa enchants eaters with a broad steak-and-seafood driven menu of authentic Italian cuisine. For starters, keep temperamental taste buds from shouting fashion advice to strangers with a distracting starter of beef carpaccio ($8), plated with capers and reggiano parmesan, or opt to begin with an order of clams casino ($7), cousin of the less-refined three-card-Monte oysters. Deep-sea divers can recapture the freshness of ocean-floor feasts with dishes such as swordfish au poivre and baked Atlantic cod (both $18) or lobster fra diavolo ($26). Inch-and-a-half-thick bone-in pork chops ($17) and a 24 oz. Italian-style rib eye ($26) inflame protein-powered passions; optional add-ons to the grilled goodies—such as jumbo stuffed shrimp ($8) and scallop and shrimp scampi ($10)—bring the opposing forces of surf and turf together for an appetizing armistice.
Founded by certified beer judge Michael Bernier, DIY Brewing Supply equips and educates patrons in the arts of at-home fermentation procedures and food construction. Beginner's brewing classes steer students through four hours of crafting an extract beer and ingesting significant brewing concepts. Aspiring homebrewers learn to settle down yeast and barley for a midday nap in the mashtub, as well as how to perform simple troubleshooting should a batch end up tasting like lasagna. Winemaking classes help students study grapey elixirs on the journey from fermentation to sanitation to staining cashmere sweaters. Students can also round out their education with a mozzarella-making class and a one-hour coffee-roasting class, where they roast 1 pound of coffee.
After learning the tricks of the brewing trade, guests can stock up on the tools with DIY's extensive selection of wine and beer-making equipment. Homebrewers can create their own batches of booze with kegs, recipe lists, yeasts, and plenty of literature and books.
A fountain's mists drift over a cool, quiet water outside the windows of Vito's By the Water, where chefs have been cooking up traditional Italian food for many years. Following recipes that have been in the owner's family for years, they craft traditional entrees such as New York strip steak with demi-glace or lobster ravioli with vodka-cream sauce. They also adorn thin and Chicago-style deep-dish stuffed crusts with quality toppings such as baby clams, breaded eggplant, and seasoned ricotta.
Vito’s has also sponsored a “So You Think You Can Cook” competition, handing the kitchen over to nine aspiring chefs for a three-day cook-off. Like many timed cooking competitions, this one required the chefs to create a dish using a mystery ingredient, such as bacon or love. The winner received a farm-to-table dinner for 10.
In September 2010, a trio of beer-brewing buds joined forces to form Broad Brook Brewing Company. By February of the next year, their ales and lagers had netted ribbons at several regional and national contests. By July, the team was already dreaming up its own taproom. These days, that taproom hosts rotating drafts of year-round, seasonal, and specialty beers, ranging from IPAs made with seven hop varieties to imperial ales brewed with local honey. A menu highlights nearby restaurants that deliver grub, and tours showcase the 15-barrel system that yields each of the microbrewery’s batches. For patrons that can’t stick around, bartenders fill growlers with to-go brews, a less sticky alternative to pouring beer into your cupped hands.
Sav-Mor is a family owned supermarket which first opened its doors in 1947. At that time, our nation was recovering from World War II and consumers knew the value of a dollar. Today’s economic challenges leave many families looking for ways to get the most for their money. At Sav-Mor, we have found what was good then is sti