The Stone and Paddle’s California-style thin-crust pizzas acquire their subtle crunch while baking atop a hot stone in a 600-degree oven. Gourmet toppings such as hot sausage, shrimp and artichoke, and spinach and gorgonzola grace the pies, which share table space with flatbread sandwiches that are also stone-baked. Though chefs must return nightly to the steel-encased bunker where they safeguard their secret dough recipe, guests can enjoy a new location in Rocky Hill, linger on the shaded patio at the Vernon location or watch sports on Manchester's flat-screen TVs.
The penne, spaghetti, and linguine at Pastori's Restaurant & Bar may be the only pastas that are actually imported from Italy, but every bite of manicotti and alfredo tastes authentic. Yet the Italian specialities only claim a small portion of the menu. There are also burgers and grinders, wraps and pitas, and seafood dishes, such as sea scallops tuna steak. Plus, the bar promises cocktails, beer, and wine, as well as games broadcast on TVs and regular karaoke.
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City Sports Grille is too inviting for just one bar. That's why there are two. Beneath the blue glow of more than 25 high-definition TVs, the Bristol location bustles with the friendly din of diners and drinkers. Meanwhile, the golden interior of the Vernon location bathes each patron in welcoming warmth augmented by the sounds of the day?s sports highlights. Both pubs feature a similar menu of pub-friendly grub, including chargrilled pizzas and flatbreads, half-pound burgers, and wraps that lovingly embrace hunger before utterly defeating it. Each location hosts special events on most nights, including karaoke on Thursdays and free pool on Wednesdays in Bristol and Wednesday trivia and live music on Saturdays in Vernon.
The Hidden Still is "Connecticut's first restaurant and moonshine bar," its staff says. It's a bold claim, but even fanatic mixologists would be hard-pressed to name another bar with more than 10 moonshine varietals on its shelves. Culled from across the nation, and made from genuine moon rocks' first pressings, these moonshines are savored neat, infused in-house, and poured into signature cocktails. Of course, many diners come for the food. Executive chef Sean Martin offers polished interpretations of pub classics, such as flatbread pulled-pork sandwiches and fish tacos.