Restaurants in Middletown

Great American Grill shows it patriotism not only through the flag waving proudly on its menu cover, but also with classic American cuisine. The kitchen’s country-fried steak and breaded shrimp evoke down-home charm, as does the hearty housemade chili. Sandwiches range from juicy bacon cheeseburgers to chicken salad, and a rotating daily special infuses the menu with surprise more safely than garnishing every other meal with a lit firework.

When whipping up tasty teas and edible accompaniments, The Tea Parlor calls on the finest local ingredients available, ensuring the beverage's boasted health benefits don't get lost like a baby hedgehog in a ball pit. The full tea menu for the month of May starts with freshly steeped Garden Rose tea, impeccably paired with shortbread, seasonal fruit, and assorted finger sandwiches filled with cucumbers, carrots, cheese, turkey, and ham salad with orange marmalade. Savory asparagus is balanced with mixed-berry crumble cake, hazelnut truffle, and strawberry bread to satisfy sweet-seeking incisors. The featured menu items change monthly, so check back periodically to update your cravings accordingly.

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Frequent diners at Qdoba come for the eatery’s signature flavors, but they may not know how far the staff travels to obtain them. Qdoba’s staff visits various parts of Mexico on a regular basis in search of flavor combinations that later enhance the shop’s burritos, quesadillas, and taco salads. Among these blends are ancho-chili barbecue, gumbo accented with cilantro rice, and the three-cheese queso, a creation that took 47 tries to perfect. Along with sought-after flavors, Qdoba’s staff members pride themselves on their painstaking preparation of fresh ingredients, from fire-roasted tomatoes to mouth-watering poblano peppers.

A number of housemade sauces add depth to Through the Garden’s dishes. Sweet, smoky barbecue sauce glistens across each rack of ribs, basil-garlic butter softens the deep flavors of char-grilled chicken breast, and garlic-dill sauce pools around the edges of crab cakes, proving that gravity may in fact exist. Bright-yellow walls and wooden floors surround tables scattered with American meals, including Cajun scallops nestled in angel-hair pasta and homemade barbarosa burgers baptized with splashes of beer. Outside, a white fence cordons off the stone-paved patio with oversized umbrellas.

The pit master at World Bar-B-Que works hard slow-cooking Carolina-style pulled pork, Texas brisket, and St. Louis–style pork ribs, imbuing each meat with distinctive barbecue bark and deep, smoky flavors. After the cuts have smoked for 6–15 hours, diners take over with finishing touches, adorning their choice of meats with sauces such as sweet-and-spicy blackberry habanero and classic sides such as potato salad and baked beans. They can also forge everything from smoked and beer-soaked burgers to authentic Cuban sandwiches.

On certain nights, patrons can finish off meaty cuts and showcase their singing chops with open-mic and karaoke sessions. The generous eatery also sets aside one day a week for a "World Invasion"—a chance for local groups, charitable organizations, or extraterrestrial barbecue-reconnaissance parties to take over the restaurant and receive a portion of the evening's sales.