Shebeen is the Irish Gaelic word for illegal brewhouse, or speakeasy. But for Irish-born head brewer Rich, Shebeen Brewing is the formalization of 25 years of homebrewing. That's 25 years experimenting with unique flavors and ingredients; so in addition to classic styles such as irish pale ales and rye porters, Shebeen offers a rotating roster of specialty beers.
The brewery's most famous is the cannoli beer, made with vanilla, cinnamon, and nutmeg, and served with a dusting of powdered sugar and shaved chocolate. Like the cannoli beer, many of Rich's creations focus on sweeter or spicier ingredients as opposed to aggressive use of hops. This results in concoctions such as the bacon Kona stout, or the wine-like saison made with concord-grape extracts. But Rich doesn't shy away from bolder flavors?one slightly green-hued brew pairs the cooling flavor of cucumbers with hot wasabi. Customers can sample the range of creative beers during tastings or tours, or carry home growlers for a more fun, rewarding alternative to lifting weights.
With the exact same management, cooking staff, and emblematic painting since its founding in 1989, Mona Lisa Restaurant has had nearly three decades to perfect its Italian and Mediterranean cuisine. It was three decades well spent. Today, the eatery serves veal piccata, new york strip steaks, and a rack of lamb brushed with dijon mustard. They also serve rich pasta dishes such as penne ala vodka with prosciutto and light cream, the angel hair and shrimp adriatico with sweet peppers and a white wine sauce, and the Southern Italian sampler, made up of manicotti, ravioli, eggplant, meatballs, and sausage. The fine food is matched by an equally excellent drink selection, which includes dry, sweet, and fruity martinis, vintage ports and cognacs, and a top-tier scotch selection that includes Bordeaux-finished Bowmore and an 18-year Glenlivet.
Pies and Pints is neighborhood pizzeria and pub that offers visitors casual dining, award winning food, and an extensive craft beer selection with a friendly atmosphere. Chefs prepare half-pound burgers, gourmet pizzas, fresh salads, and inspired daily specials. The sheer size of the beer selection is also unusual. The Waterbury location, for instance, has 28 draft beers tapped and ready to pour. Most of the beer on offer is as carefully crafted as the food, and the owners often like to show off the two side-by-side with special prix fixe beer dinners that include a beer pairing with every course.
Since opening in 1975, Haight-Brown Vineyard has churned out 2,000 cases of grape-based libations each year from its nearly 10-acre vineyard and welcomed visitors into its rustic, cottage-like wine house. Emphasizing vinifera and French hybrid grapes, the state?s first-established winery creates a selection of wines that include the Big Red, a bold syrah; the Morning Harvest, a rich malbec; and Honey Nut Apple, a traditional apple wine that incorporates local honey and cinnamon. Vintners share their time-tested expertise during regular classes that teach aspiring oenophiles about a variety of vintages and techniques for cheese and chocolate pairing. Amid the tasting room?s wood accents and crackling stone fireplace, customers sample vintages and attempt to describe taste sensations with adjectives such as ?silky? or ?very different from milk.?
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: