Bishop's Orchards was established in 1871, when the first of six Bishop generations began filling shoreline bellies with fresh-from-the-farm fruits and vegetables. Today, having withstood 140 years worth of technology changes and weather disasters, the orchard continues to thrive, currently growing crops on more than 320 total acres—313 of which are family-owned. In 2005, the orchard stretched its homegrown empire into potable territories with the birth of a winery, which produces more than 15 wines using the farm's fruit. Not to be outdone, the orchard's market is still a year-round source for fresh produce more than a century after it sprouted into a humble roadside stand from a single appleseed.
Sweet Frog?s frozen-yogurt flavors go beyond the norm. In addition to cookies ?n? cream and greek yogurt with honey, the lineup of 75 varieties includes maple-bacon donut, cake batter, and dulce de leche. Patrons can sprinkle on toppings such as fresh fruit and candies, then savor their confetti?d confections in the lime-green-and-pink restaurant. Smiling frogs and funky white hanging lamps give the stores an air of fun, but Sweet Frog is also interested in giving more than that to the community; each franchise is committed to serving the local community through fundraisers and charitable donations.
Shoreline Times writer Karena Garrity didn’t seem surprised that readers chose Whitfields on Guilford Green’s food as the Best American Cuisine in 2011. She was sold on the eatery’s “imaginative and mouth-watering” menu, which encompasses both surf and turf. But Garrity seemed equally as impressed with the restaurant’s cozy setting. It sits on the first floor of a fully restored Victorian home, complete with a leaded-glass picture window from which guests can peer out onto the Guilford Green.
At Quattro's Italian Restaurant, the chefs accent their Northern Italian cuisine with more than 50 sauces. That includes the smoked-tomato sauce that tops the housemade gnocchi, the Grand Marnier sauce that glazes the duck breast, and the sherry lemon-butter sauce that glistens in the breaded nooks and crannies of the tilapia florentine. Italy isn't the only influence, though. Quattro's also has a tapas menu with clams, chorizo, and filet mignon and a long wine list with selections from South America and Neptune.
Ballou?s Wine Bar revolves around three prized delicacies: chocolate, wine, and coffee. From those staples, dozens of indulgent dishes ensue, including chocolate, Nutella, and peanut-butter-chocolate fondues and homemade truffles developed by Debbie, half of the husband-and-wife team that runs Ballou?s. Her chocolate fondue and homemade truffles are so deliciously decadent that they?ve earned the wine bar a spot on the Best of New Haven Reader?s Poll list for best desserts. In addition to rich desserts and froth-capped cups of cappuccino, guests can order wines from local and international vineyards, as well as a wide selection of pastas, sandwiches, and flat breads.