There is no "behind the scenes" at Three Amigos Mexican Taquiera; instead of toiling in the back of a kitchen, the restaurant's cooks pile steak, grilled vegetables, and other fresh ingredients into tacos, burritos, and quesadillas as customers watch. Patrons can customize orders with toppings such as fresh lime juice or an assortment of housemade salsas.
For more than four decades, one family has passed down the tradition of crowd-pleasing pizzas, grinders, and pastas. Hartford Road Pizza owner Greg Procaccini claims the honor of the pizza-making paterfamilias from both his father and his uncle Mike, who recently retired after a long career of Italian cookery at Hartford Road’s affiliate, Gino’s Pizza. Greg continues his family’s proud tradition with plates of stuffed-shell pasta, tender veal parmigiana, and pizzas crowned with toppings such as hamburger, anchovies, eggplant, ricotta, and pineapple. Each meal stays as close to home as possible, with hearty grinders and saucy meatballs sourced from local meats when available, and traditional dishes such as the housemade pasta fagioli soup made from time-tested family recipes.
Father-and-son team Daniel and Louis Fiore start with local produce and imported Italian cheeses when crafting their recipes for Aldo Pizza’s pies. Louis draws on his classical training as a chef to perfect specialty pizzas such as the Hawaii 5-0 and The New Yorker, the latter of which he tops with roasted garlic, plum tomatoes, and esoteric comic strips. Along with their flagship pizzas, the Fiores craft traditional Italian dishes such as genoa salami grinders and chicken parmesan to serve in their homey cottage storefront or deliver for free throughout the Manchester area.
Housed in a transformed 1880’s paper mill, The Adams Mill bears the name of international paper extraordinaire Peter Adams. Today, the multilevel red-brick building is a spacious restaurant, pub, and banquet facility, inviting guests to dine on appetizers such as baked brie, crab cakes, or fried calamari amid those exposed-brick walls. Diners can move on to light entree salads—such as waldorf or cobb—or sample fish and chips, burgers, buffalo-chicken wraps, or other upscale pub classics. Other entrees include teriyaki chicken, 12-ounce new york sirloins, or baked shrimp stuffed with a meta filling of shrimp, scallop, and crabmeat. The restaurant also offers gluten-free selections such as steamed salmon and pan-seared chicken, as well as vegetarian options such as vegetable risotto and zucchini parmesan. And if you’re at Adams Mill during a big game, feel free to grab a seat at the bar, where there are several flat-screen TVs.
Owner Randy Price curates a creative menu of New Haven–style "apizza" in more than 30 styles. His team crafts fresh dough daily using unbleached flour, creates sauce from handpicked Italian and Chilean tomatoes, and sprinkles pies with cheese from home-schooled cows. The famous Challenger—a 22-inch pizza stuffed with a mélange of vegetables and meats that weigh in at nearly 10 pounds—presents the hungriest visitors with a challenge to conquer the hot wheel in an hour or less, a feat that has earned a place on the Travel Channel's Man Vs. Food roster of surmounted food battles.
We are a pizza place. But we aren't any ordinary one. Myself (Kevin) and my lovely girlfriend (Holly) love to make food, and we do it well. If you step into our restaurant, there is a 100% chance one of us will be making your food. We sell pizzas, dessert pizzas, pasta, wings, amazing grinders, and other various items.
Although it may have fallen out of Top 40 rotation in the 70 years since it was sung by a burger-shop owner’s barbershop quartet, the song “When the Red, Red Robin (Comes Bob, Bob, Bobbin' Along)” lives on in the legacy of a Seattle-based burger joint. The Red Robin franchise has spread its wings far and wide, now serving locations throughout North America with sustainably grown, environmentally conscious burgers and sides that marry classic American flavors with savory twists such as onion straws or bruschetta. Most of the shop’s fire-grilled burgers, chicken sandwiches, and entrees come with a side of bottomless steak fries, allowing patrons to soak up the juicy Whiskey River barbecue sauce, melted blue cheese, and edible fedoras that top the menu’s varied eats. The staff are happy to help patrons pair their sandwiches with one of the full bar’s microbrews or specialty mixed drinks, keeping glasses filled while athletic superstars battle it out on the eatery's big-screen TVs.