Thames River Greenery unites the fineries of several artisans in the New London community to festoon patrons' lines of vision with an intricate blend of floral arrangements and gifts. Brighten rooms and nourish pet honeybees with floral bouquets such as the spring oasis ($50+), which brings together tulips, hot-pink spray roses, purple mokara orchids, and seafoam statice in a glass cylinder vase. Boxed chocolates ($9.99+) and stuffed animals($9.99+) can be added to arrangements to provide flowers with comfort and sustenance during car rides to their new homes. In addition to plush and prismatic gifts, Thames River carries its own line of wine and spirits ($10+) as well as an array of imported cheeses ($8+). To complement meals with new and interesting flavors, customers can take home a tote of Stonewall Kitchen specialty sauces ($29.95+), including wasabi-ginger sauce, coffee-caramel sauce, and sun-dried tomato-and-olive relish.
The staffers at The Fresh Cow love when people experiment with crazy combinations of frozen yogurt and toppings and promise to never judge a single cup. They also know that it can be hard to know when to stop filling your cup, so in addition to the typical self-serve fro-yo, they offer a flat-rate cup. Those craving another treat besides fro-yo can spoon gelato and sorbet into their mouths.
The Fresh Cow sends party planners home with pies, cakes, and cookie packs for special occasions, and it can cater various special events, including weddings, school functions, and the birthday of that guy who once high-fived the lady on Murder, She Wrote.?The Fresh Cow also happily hosts birthday parties for kids inside the clean, inviting shop with bright blue chairs and blond-colored wood tables.
When childhood friends Ronald Liu, Jessica Chiep, and Thomas Wang decided to veer off the traditional corporate path, they set out to open their own cafe. Combining their American upbringing with Asian culture heritage, they wanted to create a unique and Asian-American fusion concept to put the power of culinary creation into the hands of their guests. The result was The H.A. Cafe, a casual dining spot where guests can choose everything from fresh fish and veggies to sauces and starches to create their own sushi rolls, dons, or okonomiyakis?a Japanese version of American pizza. The menu relies on plenty of startling ingredients; wakame seaweed, greens, and cucumbers flavor many of the dishes, from the tuna sashimi salad dressed in wasabi ranch, to the grilled chicken teriyaki bowl. At the bubble tea and smoothie bar, baristas trained in mixology hand-craft fresh brewed tea infused with fruit juices and a large variety of boba.
At ShelaLara Vineyards & Winery, vintners work with modern equipment to produce more than 20 different wines. Using grapes and fruit imported from California and other sun-soaked regions, the enophiles fill tanks with sweet elixirs including their in-house specialty wine slush. The glacier wines, fruit essences, and vintage wines run a colorful gamut from the off purple of the sky just after sunset to the hue of warm honey. ShelaLara?s winemaking process, including fermentation, bottling, and 21-gun salutes following spills, all takes place in Rhode Island.
The Puiia family, native New Yorkers, dreamed up Between Rounds' menu in 1990, and ever since they have skillfully prepared its freshly made sandwiches and baked goods, in the process enticing the palates of reporters from Better Connecticut. Each day, bakers whip up signature New York–style bagels in a variety of flavors before pairing them with cream cheese, cobbling them into breakfast sandwiches, or hurling them in impromptu games of ultimate frisbee. Hailing from the lunch roster, freshly baked flaky loaves and rolls surround premium deli meats and cheeses as baristas grind fresh beans for gourmet coffees and specialty espresso beverages. The arena in which the bakers and baristas operate sparkles with the sunlight pouring over the tabletops of the colorful, WiFi-saturated dining room, and a drive-thru window allows customers to enjoy meals without leaving their cars, vans, or sleds.