Owner John Graham, an alumnus of notable Connecticut restaurants such as Constantine’s and Frank’s Gourmet Grille, opened The Hearsay Bar & Grille with his wife, Kellie. Located in New London, a town close to their hearts, the pair dishes up a menu of casual eats, from their signature lobster bisque to slabs of fall-off-the-bone pork ribs. An advocate for locally sourced spirits, The Hearsay is the first establishment in the area to serve Onyx Moonshine and Kra-ze Vodka, which, like Yale’s valedictorians, are produced in local fermentation tanks. Bartenders mix drinks with Grey Goose vodka and Johnnie Walker whiskey beneath the lambent glow of four widescreen TVs that entertain diners beside a rotating slate of disc-spinning DJs and acoustic crooners.
The ocean's bounty makes its way into most of the dishes at Stone Fleet Tavern, from the lobster quesadillas to the seafood pot pie stuffed with scallops and shrimp. Reminders of the sea pervade the wood-accented dining room as well, where two large oars decorate one wall and a grizzled captain places umbrellas in your drink. In addition to its seafood-centric food, the tavern also plates steak, burgers, and vegetarian eats including pasta and sandwiches.
From Texas beef brisket to tangy Atlantic pulled pork, chef Chet’s culinary philosophy remains the same: it’s not the sauce that makes for good barbecue cuisine, but the stuff you slather the sauce on. To that end, Chet enhances succulent cuts of meat by enrobing them in piquant spices and curing them in his metal smoker behind the restaurant. There, spare ribs, wings, and hot links simmer for up to 15 hours before cozying up to southern sides such as mac 'n' cheese and sweet potatoes.
In addition to his cuisine, Chef Chet pays homage to the rural south by decking out his brick-red dining room with rough-hewn wooden booths, folk art, and wisecracking grandmas at every table.
Over a plate of fresh Maine lobster that they brought back to the city themselves, husband-and-wife duo Ralph Gorham and Susan Povich wondered aloud, “Why doesn’t someone in New York start a fresh-seafood business?” Their destiny as restaurateurs was realized the moment those words were uttered: they opened Red Hook Lobster Pound a mere six months later. Gorham began traveling to Maine every weekend, scoping out catches and making deals with fisherman, choosing only those that partook in environmentally sustainable practices. Meanwhile, Povich experimented with recipes in order to add to an already lengthy repertoire of lobster-based recipes she learned while growing up in the Northeast. Word of mouth helped spark interest in their eatery, and before long, the demand compelled them to expand their storefront to include a picnic-style dining room. They’ve even added a food truck––nicknamed "Big Red"––that brings lobster-based dishes to diners across the city. According to The New York Times, success has had little effect on Red Hook Lobster Pound’s menu: “It tastes as fresh as can be, which matters when you’re dealing with a trend that’s growing so fast.” Their lobster rolls—served on split-top buns and garnished with just enough homemade mayo—have been lauded by Zagat, Bloomberg News, and Gourmet.com. Other popular dishes include lobster bisque, lobster mac-n-cheese, and a lobster dinner, served with homemade coleslaw, potato salad, and fresh, lake-caught corn.