When the proprietors of Kupz Frozen Yogurt & Coffee decided to brew their own cups of joe, they knew not just any beans could make the cut. That’s why they partnered with Willoughby’s Coffee & Tea, whose carefully selected beans flavor Kupz’s house-roasted blends. On the cooler side, Kupz’s staffers serve specially blended flavors of frozen yogurt, as well as 20-ounce smoothies, which each contain more than five servings of real fruits, such as mangos and bananas. Coffee, yogurt, and smoothie feasts unfold inside a cozy storefront equipped with free WiFi and iPads.
Sunlight filters through white lace curtains into Tea with Tracy's tearoom, casting delicate shadows across wooden tables, straight-backed dining chairs, and three-tiered serving plates stocked with sandwiches and sweets. This Victorian elegance befits Tracy's location in the center of Seymour's historic antiques district, and a menu that steeps more than 100 different flavors of tea, including English breakfast, white peach, and hot cinnamon spice from Harney & Sons Fine Teas.
To accompany whistling kettles, cooks also bake sweets such as scones, banana bread, and Swedish brownies, or fill crust-less tea sandwiches with curried egg salad, English cucumbers, and mint-infused cream cheese. In addition to its refined finger foods, the shop also prepares visitors to host their own gatherings by selling elegant china alongside tins of aromatic tea.
Stockbridge's Gourmet Cheesecakes & Café's more than 45 varieties of cheesecake have won Connecticut Magazine's Best Cheesecake in Connecticut award for nine consecutive years and been featured in The New York Times. But even though its vast number of cheesecake and its selection of scones, cookies, and pastries would suggest otherwise, Stockbridge's is not just a bakery. The eatery also offers dishes to sate appetites for every meal, such as omelets, sandwiches, salads, and burgers. And unlike traditional bakeries and DMVs, Stockbridge's has a BYOB policy.
The traditional dishes of Japan, Thailand, Singapore, and Indonesia make their way to Ten Asian Bistro's tables prepared to dazzle any hungry guests who've taken seats inside. Instead of reciting the prologue to Beowulf as they await their meals, diners can watch chefs craft sushi rolls from gourmet cuts of fish and savory accoutrements such as tobiko, scallions, and tempura breading. A panoply of noodle dishes, including pad thai and chow fun, team up with a choice of four meats to sate carnivores, and a steaming wok infuses shrimp and scallops with flavors such as lime, lemongrass, and pineapple. Sake and other spirits inspire toasting before meals, and catering services facilitate noshing in homes, offices, and epicurean mosh pits.
The chefs at River's Edge Bistro culled their recipes from the culinary traditions of the 21 countries that surround the Mediterranean Sea. They make hummus from scratch and flame-broil skewered chicken and shrimp doused with classic Mediterranean spices. Lamb gyro tucks into a pita with a dollop of tzatziki sauce, and crispy falafel balls are drizzled with tahini sauce.
The ingredients on The Stand Juice Company's menu recall the flavorful produce from roadside farmers? stands of yore, presented in a decidedly modern way. Starting with fresh?always organic?whole fruits and vegetables, the staff blends its ingredients into juices and smoothies that are hearty enough to make a meal of. These flavorful liquids also make up the five-day juice cleanse, in which customers stop by each morning to pick up fresh bottled juices. They then drink the juices in a prescribed order to aid the body in cleansing long-lingering toxins and intestinal debris. For bigger appetites, the staff slings its veggies in both salad and sandwich form.