At The Pizza Grille of Mystic, chefs grill freshly tossed dough over a wood-fired grill, then layer the thin, crispy discs with gourmet toppings such as ricotta, wild mushrooms, and fresh herbs. Though the namesake entree puts a creative spin on pizza dough, most dishes cleave closely to traditional Italian recipes. Chefs load calzones with housemade tomato sauce and nearly 2-dozen fillings, the same number of fillings found in the mouth of the average sugar-company owner. The kitchen team also tosses pastas with wood-grilled meats and from-scratch marinara sauce.
Raya's serves a mélange of comfort foods, with an emphasis on Greek and Italian favorites, in a family-friendly atmosphere. Their menu is a mishmash of mouth treats, featuring everything from pizza (all under $15) to chicken wings, which come in 11 flavors, including Hawaiian, teriyaki, and "awesome," a wing that will give your taste buds a foot massage with one hand while juggling with the other. Burgers, paninis, gyros, and subs (each under $9) all fight it out for sandwich domination, while seafood and pasta lurk in the corner, waiting to jump the winner. The Cajun-flavored Mardi Gras chicken ($12.95) and the Surf-n-Turf topped with shrimp ($14.95) are just a couple of the menu items that Raya's recommends as house specialties. The dining room is warm and inviting, with wood paneling, white table cloths, and comfortable red vinyl booths waiting to prop up hungry diners as they pore over Raya's sizeable bill of fare.
Go Fish's chefs create each of their seafood dishes from only the freshest fish, often pulled from nearby waters. They bake salmon, grill shellfish, and dice raw tuna to layer into sushi rolls. They extend the nautical theme that defines their menu to their decor, which consists of big, bold, colorful artworks depicting swimming fish or the sails of ships.
From October through May, the restaurant adds wine events, which occur every Wednesday evening. The events give visitors a chance to learn about wines from throughout the world via samples and conversations with knowledgeable presenters.