The chefs at Smakosh Restaurant prepare an eclectic melange of Polish and American cuisines, from western omelets to homemade pierogis. In the morning, you can enjoy their classic American breakfast fare, including hefty omelets or waffles, or try one of the signature Polish dishes, such as whipped cheese-stuffed crepes topped with berries. After 11:30 a.m., you can dig into grilled kielbasa sausages, grilled cheeseburgers, and the latest soap operas if you bring in your own television.
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.
City News caters to stogie-savvy shoppers with its well-stocked humidor, filled with a wide selection of cigars from a variety of brands. Patrons looking for sturdy materials can build a smokeable bunker out of Brick House Robusto cigars ($6.50), and imported Lochem ($12.50) lip logs, hand-rolled by master cigar-makers in Nicaragua, please choosy palettes. Puff on selections from Davidoff Marrakech ($18.50) and the Avo Heritage series ($9.50), or pair a bold Ashton VSG ($17.50) with a special brandy or a very special Brandy single.
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.
At The Pizza Grille of Mystic, chefs grill freshly tossed dough over a wood-fired grill, then layer the thin, crispy discs with gourmet toppings such as ricotta, wild mushrooms, and fresh herbs. Though the namesake entree puts a creative spin on pizza dough, most dishes cleave closely to traditional Italian recipes. Chefs load calzones with housemade tomato sauce and nearly 2-dozen fillings, the same number of fillings found in the mouth of the average sugar-company owner. The kitchen team also tosses pastas with wood-grilled meats and from-scratch marinara sauce.