B&B Lounge presents a variety of pub fare and entrees in a relaxed and rustic atmosphere. Avoid setting DVRs to record award-winning food commercials by gazing firsthand at a diverse spread of appetizers such as fried ravioli in marinara sauce ($5.50), pickled eggs ($2 for three pieces), and onion rings ($4). Classic hamburgers ($6.50), french dips ($7), and philly cheesesteak sandwiches ($7) celebrate meat and bread's symbiotic relationship. Meanwhile, jumbo wings nest in celery and blue cheese ($6 for 8-piece; $8 for 12-piece; $10 for 15-piece) and Russian-style vareniki potato pierogis, served with salad and garlic bread ($9), can be shaped into your favorite letter of the Cyrillic alphabet.
At Canz Roadhouse, brick walls, a metal roof, and old hubcaps come together to create the feel of a real ’50s roadhouse. Waitresses keep tables stocked with endless bowls of popcorn and take orders for the bar’s selection of more than 200 different beers. Groups of friends take in boxing, soccer, and UFC action from strategically placed TVs as they devise the best strategy for attacking the menu’s array of savory and salty treats, including wings, bounteous burgers, and deep-fried Oreos. Canz Roadhouse also hosts events every day of the week, including karaoke on Wednesdays and a Country Night with line dancing on Thursdays.
Within the stately Litchfield Inn, Bantam Bistro's executive chef Jonathan Gyles lends Italian flair to gourmet American dishes crafted from local and organic ingredients, such as mushrooms from Mountaintop Mushrooms and cheese from Cato Corner Farm. The expansive menu includes dazzling charcuterie platters, fillets of Atlantic salmon and tails of Maine lobster, and pastas such as bucatini and agnolotti. Barkeeps pour sips of more than 118 wines and muddle peaches into Bantam's signature take on the classic old fashioned, whose amber tones glow in the flickering light of tabletop candles in leaf-etched votives. The dining room’s brick-lined fireplace gives chefs a cozy place to store canapés shaped like Christmas stockings, and sparkling chandeliers twinkle above Sunday brunch dishes nestled inside pristine silver chafing dishes.
Owners Aura Showah and Douglas Waterbury attribute the success of Widow Brown's Cafe, which has been in business for more than 35 years, to culinary consistency, a family-friendly ambiance, and an eclectic menu that has earned the eatery a feature in the News-Times. While two-handing a burger or steaming sandwich, patrons can peruse the chalkboard around the fully stocked bar for a list of weekly events, such as trivia, karaoke, and raucous tax-preparation luaus. Wooden wall panels glow in the light of wall-mounted TVs as forks venture south for American comfort fare or globetrot with Asian-, Irish-, and Italian-inspired dishes. As frozen drinks or draft beers chill boothside, diners can bust billiards at one of the café's pool tables or surf the café's free WiFi for instructional videos on how to correctly execute robot dance moves.
Every Tuesday and Friday night, the worn wood of the dance floor at Coyote Maverick is cleared, welcoming line dancers to strut their stuff. If dancers work up an appetite, they can snag a seat at a table and order from a menu of wings, burgers, and slow-smoked barbecue baby-back ribs. On Saturday evenings, live bands or DJs provide a country soundtrack for eaters and drinkers to tap their boots to.
Beach Boy and local resident David Marks considers Tavern on 37 his favorite restaurant in Danbury. It's not hard to see why—the eatery imports sun-ripened Italian tomatoes, and chef and owner Adam Moss crafts each pizza with housemade dough. He tops the dough with fresh ingredients such as pepperoni and olives before placing it inside a wood-fired brick oven, which renders the crust crispy, the cheese gooey, and the sun useless.