Whether beneath the thatched roof of the tiki hut or at an intimate table surrounded by bamboo shoots, Papaya Thai and Asian BBQ’s tropical themes pervade the eatery’s confines. The barbecue bar grants diners a front-row seat to watch chefs expertly grill marinated meats and veggies on wooden skewers, wielding the power of fire like Prometheus to cook beef to its tender best state. A variety of Thai tasting plates and main dishes include classics such as pad thai, sizzling chicken in a thai barbecue sauce, and skewered chicken satay. From the tiki bar, bartenders pour tropical drinks such as papaya thai-ritas made with sweet mango and nutty monkeys, an almond-rum-banana concoction the staff delivers to tables by way of swinging through the rafters.
With a space designed for casual mingling alongside a menu more suited for white tablecloths and expensive cutlery, Tinto Tapas Bar chef and owner Carlos Hernandez has created an eatery that is both upscale and unrefined. Guests lounge at tables amid vibrant hues of red and yellow as servers ferry out small, shareable plates of mushroom risotto with truffle oil and manchego, piquillo peppers stuffed with duck confit, and boneless Black Angus short ribs in a beer and rioja-wine reduction. Private parties mingle and celebrate in private rooms capable of accommodating up to 150 guests, and regular special events highlight rich Spanish wines, savory paella, and other authentic flavors.
At Red Bean Asian Bistro, guests don't have to pick a favorite cuisine, thanks to the Pan-Asian eatery's menu of Japanese, Chinese, Vietnamese, Malaysian, Indonesian, and Thai specialties. Along with fresh sushi and sashimi, the enormous menu features wok specialties, noodles, and fried-rice dishes.
The New York Times deemed Red Bean "notable" thanks to the low prices and fresh, tasty entrees, and called its sashimi presentations "eye-appealing." The reviewer did warn guests who enjoy milder food to be careful of all the spicy options, though, as here, "Even pad Thai, a standard on Asian fusion menus, had surprising heat." Spicy food lovers, rejoice.
The soups, salads, and wraps made at Naked Greens may arrive at the table as quickly as they would at any other fast-food restaurant, but the process to get them there is vastly different. The cooks pluck most of their all-natural and often raw ingredients from the bounty of local sources, ensuring all meats are free of hormones and antibiotics. They help patrons customize their orders by providing a bevy of fresh greens, veggies, fruits, meats, cheeses, and embellishments such as candied walnuts to build their salads and wraps. They also serve every meal in 100% recyclable material, which quells the rumblings of the angry earth gods.
The urban market and casual cafe concepts come together at Ripka’s Bridgeport Market, a sister store of Ripka’s Bulls Head Market. Inside a café area replete with 100-year-old hardwood floors, exposed brick, and fine country woodwork furnishings, guests sit down to dine. Daily offerings include fresh clams, oysters, and shrimp, as well as happy hour specials and a rotating selection of craft beers on tap. In the market, shelves and counters brim with fresh produce, seafood, baked goods, and a selection of chilled meats and cheeses.
OceanView Bistro’s BYOB policy doesn’t apply to its chefs, who use wine as an ingredient in several dishes, including a chicken stew marinated in red wine and mussels sautéed in white wine. The bistro's dinner menu boasts an all-French lineup of escargot hors d’oeuvres, stews, seafood, and dessert crepes drizzled in lemon or orange sauce and served with scoops of ice cream. During breakfast and lunch hours, the chefs shift gears from French to American and serve up deli sandwiches, burgers, and pancakes.