Elm City Seafood & Grill Restaurant is known for fried seafood with a light, crisp coating. Diners can dig into platters of fried bone-in whiting, seasoned shrimp, and other seaside favorites, or take them in boxes to go. The eatery’s cooks also prepare lobster rolls, charbroiled burgers, and hot dogs.
Confetti's Mediterranean cuisine reflects the local area's coastal geography. The culinary team whips up a lot of fish dishes, like baked salmon, mussels over linguini, and steaming bowls of lobster bisque, to name a few. But seafood isn't the only draw here. Other gourmet dishes include filet mignon with gorgonzola fondue and the house chicken Confetti with spinach and cheese. The eatery also hosts a Sunday Brunch buffet with egg and omelet stations, a carving station, Mediterranean salads, Belgium waffles, peel and eat shrimp and more.
Pumpkin-orange walls radiate cozy, autumnal vibes at Fiore’s IV Italian Restaurant as servers deliver warm bowls of mussels and comforting slices of lasagna. As crisp as a freshly ironed lettuce leaf, white linens lend tables an air of elegance, which extends to signature dishes such as lobster ravioli with sun-dried tomatoes and pink vodka sauce. Salads and house-baked rolls accompany each entree, accenting chicken, veal, and sole with verdant hues and crunchy textures.
John Gogas first became a chef in Greece, eventually traveling throughout Europe helping to establish Club Med kitchens. He relocated to the United States in the 1970s, where he opened Jordan's Restaurant and developed a menu focused in Italian cuisine. Entrees include fettuccine debosco with ham, mushrooms, and peas, as well as baked ziti and veal marsala. Groups can share one of six specialty pizzas, such as a clams casino with bacon, garlic, and a choice of sauce. Of course, there are also a few Greek dishes: pitas can be stuffed with pork, beef, chicken, or pages from Aristotle's rejected film scripts.
When The Saybrook Fish House Restaurant first opened in 1978, its chefs would scrawl their menu on brown paper bags each day, constantly updating dishes according to the freshest catch available. Today the menu is printed, but the chefs continue to follow in their predecessors' footsteps by serving only freshly caught seafood from New England waters.
Amid the wooden panels and hanging lanterns of the restaurant’s four cozy dining rooms, baskets of fried seafood meet with iced clams and oysters from the raw bar. The staff provides full meals complete with warm bread, salad, and fresh fruit, along with a hot towel and an original poem written by the busboy.
Years ago, the building now occupied by O'Porto Restaurant built bicycles. Today, the converted factory still carries an industrial-themed appearance and echoes with the distant dings of ghost bikes. But the space now churns out traditional Portuguese cuisine—a service that earned O'Porto the honor of "Best Portuguese Restaurant" from CT.com for 2013. Executive chef Adelino de Sousa relies on many of the ingredients from Portugal's former colonies: rice from Asia, hot peppers from Africa, and cinnamon from India, just to name a few. He transforms those elements into artfully presented dishes, including seafood-based entrees, such as baked salmon stuffed with shrimp and crab and grilled filet of sole.