Casona combines Latin cuisine with nights of dancing within its mood-lit space. The menu offers dishes from five different Latin American and Caribbean countries, all complemented by a drink list with mojitos, margaritas, and martinis. Different events occur every night the restaurant is open, often including salsa and Zumba lessons, open mics, and live Latin jazz.
A night of dinner, drinks, and dancing doesn't always have to involve three different destinations. At Shish Restaurant & Lounge, visitors can do all three, seamlessly. While they cozy up on a leather sofa, the wait staff ferries Middle-Eastern cuisine such as small plates of baba ghanoush and grape leaves as well as flatbreads decorated with lamb, hallumi, and olives. From the bar, servers transport nine signature cocktails, flutes of seven types of champagne, and draft and bottled beers to lounging diners as they watch other cut a rug on the giant dance floor. Whether visiting on swing-dance Wednesdays, Latin Thursdays, or DJ-party Fridays, there is always something to watch.
Rooftop120 welcomes visitors into a high-class cosmopolitan atmosphere of year-round rooftop seating, potent martinis, fresh oysters, and seasonal dishes that showcase a variety of culinary styles. The bill of fare promises beers, wines, and cocktails paired with fresh ahi tuna, truffle-tinged fries, heirloom-tomato salads, and other small plates made from local produce that earned accolades from the Hartford Advocate as one of the best new bars, restaurants, and outdoor-dining destinations of 2012. Live bands or piano music set a soundtrack for nights out on the town, and sports packages keep fans informed of the latest on-field exploits and product endorsements from their favorite athletes. The seasonal menu and adaptable space keep guests comfortable and satisfied throughout the year, as they gather around the crackling fire pit and dine on butternut-squash soup in colder months or sip refreshing cocktails on the open-air patio in the summer.
From their kitchen stations on the second story of the Bay State Hotel, the chefs at Mulino's Restaurant plate up hearty portions of sophisticated Italian cuisine. Piled-high plates showcase tender linguine, spaghetti, and fettuccine clinging to gorgonzola cream sauce, italian sausages, veggies, and julienned strips of chicken. The aromas of wine-coated salmon and grilled beef tenderloin also fight for the attention of diners who are taking their time with their wine, served by the glass, bottle, or through a penne noodle. Desserts such as crème brûlée and tiramisu sweetly seal the meal.
The University Club’s New England roots are evident not just in its creamy, New England-style clam chowder, but in its very building. Nestled in two colonial-era farmhouses, one of which is the oldest, most wrinkly house in Amherst, the eatery is a venerable institution to the history of Massachusetts. The Boltwood-Stockbridge house contains the Daniel Chester French room, named for the Lincoln Memorial Statue sculptor who lived there as a child, and the Tory room, where nine loyalists hid during the American Revolution.
Today, the loyalists have given way to diners feasting on fare that changes with the seasons. Dinners consist of upscale proteins such as new york strip steak, braised lamb shank, and pan-seared salmon complemented by a farmer’s-market risotto loaded with fresh local produce. Alternatively, lunchtime visitors—or diners sampling the bar’s lighter fare menu—can nosh on a Black Angus burger or a jalapeño crab-cake po' boy.
A warm orange and red light illuminates Ritual, tinting its brick-accented walls and exotic statues an inviting ruby. Flickering candles and the glow of flat-screen televisions add to the romantic, yet contemporary atmosphere, where the trendy decor is rivaled only by an eye-catching menu of American-fusion cuisine. Globetrotting meals commence with small plates of chocolate-dipped applewood bacon or waygu beef, which diners sear over a hot rock or the grill they keep in their wallets. Chicken marsala and bacon-wrapped filet mignon represent a portion of the more traditional entrees, but dishes stretch as far as the bounds of the chef's imagination, including an award-winning seared duck breast double-coated with crushed cocoa beans and a hazelnut-chocolate demi-glace.