Restaurants in Kingston

Beneath the glow of 12 high-definition plasma televisions, riotous sports fans toast to their teams by clinking glasses and smushing burgers together at First Place Sports Bar & Grill. Between sips of cold beer and bites of handheld eats including sandwiches, nachos, and ribs, bar-goers throw wild shots at three dart boards and play 52-ball pickup around the pool table. Numerous video games, such as 2010 Golden Tee Live, Silver Strike, and Big Buck Hunter, jingle in anticipation of a feeding of quarters, while a jukebox offers a custom soundtrack to sporting revelry.

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.

At Memphis Mae's BBQ Bistro, owners Andreas Nowara and Jeff Matros are rewriting the barbecue gospel. They've crossed out a number of popular myths—that barbecue joints should be shrouded in smoke, that barbecue puritans only cook in the style of a single region, and that those who divulge secret recipes should be cooked themselves—in favor of a more chic and diverse sauce hot spot. Their dining room emulates a crisp bistro, and their menu traverses several Southern states, listing Texas beef brisket alongside Carolina pulled pork and Memphis ribs. They don't limit themselves solely to barbecue staples, either. Comfort foods such as Mississippi catfish and chicken-fried steak appease patrons who might not want to get their hands dirty, and vegetarian options include smoked portobello mushrooms and "pasties" filled with sautéed vegetables.

Their eclectic approach has hardly canceled out down-home prep, however. The kitchen's wood smokers infuse meats with flavor 24 hours a day, passing on zesty notes from pecan and hickory logs. The beer is likewise carefully brewed, arriving from Dogfish Head, Duvel, and other craft companies. In maintaining this delicate balance between strict tradition and inclusivity, Memphis Mae's BBQ Bistro has cemented a savory reputation. The restaurant has catered the New York Yankees' opening-day celebration and was later featured in the New York Times which praised its brunch and catalog of sides, which contains drunken yams, peach applesauce, and none of "the usual throwaways or fillers that most barbecue joints offer."

Tim Latterner of the Highland Fling considers Jersey Burgers "…the place to go for anyone who craves a juicy, tender and reasonably priced burger," describing the food as “melting in your mouth” and “made with love.” The chefs at Jersey Burgers earn such praise by making each beef, salmon, and veggie burger fresh to order, stacking crisp bacon, jalapeños, and gooey cheese between fresh buns. They also cook up hot dogs, meaty sandwiches, and crispy fries that complete classic American meals or classic American food fights.

At Badlands Tacos, diners are transported to the titular locale upon gazing at the eatery's southwestern decor. Cow skulls adorned with feathers and bright ceramic art festoon the umber-colored walls. From behind a walk-up counter, a chalkboard menu displays an array of Mexican tacos, chimichangas, and 11 kinds of enormous burritos filled with fixings such as flank steak, cilantro, and guacamole. Badlands Tacos offers booths and tables at their BYOB restaurant, outdoor seating, catering for special occasions, or take-out to feed pet llamas hidden under the porch.

Rainwater Grill's patrons unwind in dining room that a 2010 New York Times article praised for its neighborhood feel and elegant décor. Amid natural stone accents and a gently burbling waterfall, servers deliver upscale American dishes such as grilled new york strip steak and a Fisherman’s Wharf seafood cioppino rife with sautéed clams, mussels, and calamari in a spicy saffron tomato broth. Diners can choose a beverage to complement their means with ease: the restaurant offers numerous wine-pairing suggestions for every entrée on the menu. In the lounge area, bartenders mix martinis for patrons who eschew the dining room in favor of watching one of the four high-definition televisions or listening to live music.