The staffers at Hooked hand select an array of fish, meat, and produce, filling glass coolers with seafood such as sushi-grade yellowfin tuna, scallops, and locally caught cod. They never freeze their fresh selections, lending the food a more natural taste and a decided advantage at freeze tag. Beyond Hooked's fish market, patrons can opt to dine in or carry-out lunches of fried crab cakes, garden salads topped with lobster, and grilled steak sandwiches from an ample menu.
For the past decade, Fratelli Market's Brooklyn-bred famiglia has made its pastas and sauces according to a 30-year-old recipe and conjures its mozzarella from scratch throughout the day to serve as a base layer for its genuine Italian sandwiches. Brooklyn-style marinara sauce adds a distinctive accent to a plate of spaghetti or sack of accidentally cooked laundry with locatelli romano cheese and spices. Otherwise, mix and match the bacon-infused tomato vodka sauce with Fratelli's fresh-cut linguine, penne, and angel hair swept from the floors of heaven's finest barbershops. The pine-nutty walnut sauce, however, was created with the market's jumbo pumpkin ravioli in mind.
The Restaurant at Rowayton Seafood values customer loyalty as much as the freshness of their seafood, and both have contributed to it's recent success. The shellfish is about as local as it gets–the executive chef sources the eatery's lobster, clams, and mussels from the Rowayton Seafood Market right next door. This freshness is crafted into a seasonal menu, paired with the scent of salty coastal air, assails the senses in the sunlit, harbor-side dining room, where diners warm themselves by the fireplace or gaze out onto Five Mile River.
The chef's inspired dishes, which won Connecticut magazine's 2013 award for best seafood, draw on American and international recipes. The grilled domestic swordfish keeps things simple with accents of roasted asparagus and truffled onions, and the blackened mahi-mahi samples more tropical climates with coconut-jasmine rice and pineapple salsa. More than 120 international and domestic wines suggest endless pairings–from appetizers of fried calamari to desserts of housemade pie and seasonal crème brûlée. Free valet parking is available, and guests can also dock their boat at the restaurant by reservation.
Combining their freshly caught fish with ecologically sound practices, the Restaurant has partnered with the Monterey Bay Aquarium and the Seafood Watch Program to serve sustainable seafood and help protect the balance of marine life.
Called “an emporium of the delicious” by the New York Times, Bernard’s unites the freewheeling grab-baggery of a high-end market with the charm and comfort of an intimate café. The deli menu unites a slew of sandwiches, wraps, paninis, and pizzas, including options such as the teriyaki-glazed flank steak sandwich buttressed by onions, spinach, and melted mozzarella ($8.99) and the gourmet honey-mustard pizza ($7.49). Those whose daily grind grinds right through lunch hour can shop for what the New York Times lauds as “four star takeout” from Bernard’s menu of prepared fare. Quell hunger pangs by the pound with orzo salad and shiitake mushrooms ($9.99), orange-ginger or balsamic-glazed chicken ($11.99 each), beef bourguignon ($10.99), and a variety of other comestible sundries alchemized into dynamic dinners and peerless picnic fare.
In its third generation as a family-owned butcher shop, Yore Butchers wields a meat-carving team that draws upon a lifetime’s worth of slicing experience to produce pristinely fresh cuts and prepared foods. Sink mouth mincers into the shop's USDA Choice or higher meats, such as thin sausage with cheese and parsley ($5.99/lb.) or Italian-style veal cutlets ($12.99/lb.), each of which comes with a letter of recommendation from its peers. Customers can also pick from Yore's line of specialty items and ready-to-cook dishes.