A neon-lit façade shelters an intimate sidewalk patio where patrons chat on warm summer days over fresh seafood, salads, pastas, and meaty Italian specialties. Diners get their fill of bruschetta and mussels any time of year within Aziago's casual interior, which boasts golden-yellow walls, italian-vintage-style posters, and a hardwood bar overlooking a flat-screen TV. Main dishes, such as veal parmesan and ravioli, float to tables on clouds of house-made marinara, and forks cut effortlessly into juicy steak and pork-chop dishes. The promise of Cheesecake Factory desserts leads young ones to gobble their kiddie-sized pastas, and a quick-serve café brings paninis and wraps to the lunchtime masses. Aziago's also hosts private parties and delivers catered feasts to groups too large to sit at double-decker tables.
At TD Homer’s Grill, families can enjoy classic American eats on two spacious outdoor patios or seated indoors in booths with private HDTVs. As cooks hand-cut steaks, prepare salads, and grill half-pound burgers, patrons feast eyes on 90 screens primed for watching anything from sports to cartoons.
Thai Hut's chefs ignite taste buds with a menu of traditional Thai fare, spicing seafood, duck, and beef with zesty sauces in a choice of four heat levels. Couples can warm up their palates on an appetizer of chicken satay paired with peanut sauce or the Money Bag, deep-fried parcels of prawn, chicken, corn, and peas used to pay off grumbling tummies. A pair of Thai Hut salads clears out leftover flavors with crispy vegetables and a delectable dressing of peanut sauce. A broad array of entrees encourages diners to select the ingredients and spice levels in any dish, such as letting fans of thai basil mix the dish’s eponymous herb, green beans, and bell peppers with a choice of seafood, chicken, beef, or duck. A plate of pad thai hides eggs, peanuts, and bean sprouts in a labyrinth of fried noodles, and spicy red or green curry tempers tongue-tingling heat with cool notes of coconut milk, bamboo shoots, and scales from Rhapsody in Blue. Ornate touches, such as tablecloths zigzagged with intricate patterns, bright flowers, and a rich wood bar, make for an elegant atmosphere in the dining room.
Jitters Café deftly intermixes locally grown, organic ingredients whenever possible to fill empty stomachs with a toothsome menu of soups, salads, and baked goods. Lavish neglected spice yens with a pungent bowl of veggie or meat chili flanked with stacks of crispy tortilla chips ($3.75/cup, $5.75/bowl), or spoon up savory destiny with a cup of the rotating soup of the day ($3.50/cup, $5.50/bowl). A vitamin-kissed mixed greens and spinach salad laced with candied walnuts, grape tomatoes, and judicious sprinkles of feta cheese ($6.75) hones jaw muscles and rabbit impressions. Guests can opt to eschew greenery entirely for the primal chew of cheese, pepperoni, or veggie pizza by the slice ($4–$5). Congo lines of freshly whipped desserts fill sweet teeth with bites of strawberry-topped cheesecake ($5.50), vegan cookies ($2.50), and frosty glasses of ice-cream-kissed frozen coffee ($3.50).
Southington Wine and Spirits stocks its cellar with an extensive array of reds and whites dispensed to consuming clientele by a brigade of knowledgeable staffers during cranium-packing classes. Taught by Court of Master Sommeliers member Matteo Fagin, Wine 101 classes guide novices through an overview of the evening's sampled wines, bestow pointers on advanced techniques for discerning each concoction's flavors, and disproves the theory that wine is made by tricking raisins into taking a bath. Subsequent tastings pair pours of six wines culled from myriad regions with abundant appetizers. Courses commence at Pagliacci's Restaurant on Monday or Tuesday from 6 p.m. to 8 p.m. or in students’ minds as soon as they master astral projection.
Measuring 5,825 yards from the farthest tees, Hawk's Landing Country Club's 18-hole, par 70 golf course doesn't require extreme length off the tee?but it does demand accuracy. Dense groves of trees squeeze nearly every fairway and green, and water hazards lure errant golf balls and thirsty golf carts on seven holes. On the 5th and 6th holes?two midlength par 4s?and the par 5 hole 17, golfers must exercise caution on both their drives and approach shots to avoid peripheral waterways that run along the length of the fairways. After carefully working around ponds and streams throughout the course, the 18th hole brings the round to a fitting end: a 190-yard par 3 where tee shots must somersault directly over a water hazard stationed right in front of the green. Before rounds, golfers can warm up their swings at the club's grass-tee driving range or sign misbehaving short irons up for a lesson at Hawk's Landing's golf academy.
Course at a Glance: