WITHIN THE GREEN VALLEYS AND PRISTINE LAKES OF THE BUCOLICLITCHFIELD HILLS WINVIAN IS A UNIQUE HOTEL COMPLEX NESTLEDIN 45 HECTARES OF LUSH GROUNDS BORDERED BY CENTURIES OLDMAPLE TREES. A TEAM OF 15 ARCHITECTS WAS CALLED UPON TOCREATE THE 19 ORIGINAL CHALETS EACH WITH ITS OWN SPECIALDESIGN AND ATMOSPHERE. YOU MAY CHOOSE TO STAY IN A 2 STORYTREE HOUSE PERCHED 10 METERS OFF THE GROUND IN A LIGHTHOUSELOCATED IN THE MIDST OF THE FOREST OR PERHAPS A LODGE BUILTAROUND A HUNDRED YEAR OLD OAK TREE. ON THE AGENDA RELAXINGIN THE ROMANTIC SPA ADJACENT TO THE WHITE MEMORIAL NATUREPRESERVE AND CHARLESS POND HOT AIR BALLOONING BIKE RIDING CROQUET BOCCE HORSEBACK RIDING FLY FISHING RACE CARDRIVING AND OTHER UNFORGETTABLE EXPERIENCES JUST TWO HOURSAWAY FROM THE BUZZ OF NEW YORK AND BOSTON..CLUB 5C HOTEL WELCOMES RELAIS AND CHATEAUX CLUB 5C MEMBERSWITH A VIP WELCOME AND A DISCOVERY PRIVILEGE. PLEASE INCLUDETHE CLUB 5C MEMBERSHIP NUMBER IN THE RESERVATION AND PLEASESHOW YOUR CLUB 5C MEMBERSHIP CARD ON ARRIVAL.
As carrot cake rises in the oven, its sweet scent wafts from the kitchen to mingle with Louis Armstrong’s timeless trumpet trickling from the dining room's speakers, enveloping Mike's Tortoise & Hare Cafe & Catering in a homelike feel. The eatery's namesake Mike Clawson—a Connecticut transplant from North Carolina—strolls past the dining room’s fireplace on nights like this, greeting his crews of regulars and stopping off to introduce himself to new faces. Mike opened his restaurant in January 2011 to bring the slow-cooked tastes of his beloved home state to locals. The only thing that makes him happier than whipping up soul-warming plates of southern comfort food is the personal connections he makes with patrons who come in each day to tuck into hearty plates of his catfish, collard greens, and other family recipes. His passion for food began early in the kitchens of his grandmothers, whose recipes grace all 12 of the café's mouthwatering desserts, from rich banana pudding to a decadent chocolate layer cake. Since the café is BYOB, Mike encourages patrons to bring along a favorite brew or chocolate fountain to accompany their meals, and invites all to attend his increasingly popular wine dinners starring quaffs of locally made wines.
Specializing in American Continental and Italian cuisine, chef Oscar Monterroso immerses taste buds into gourmet meals packed with emerging trends and flavors. With nearly a decade of restaurant experience tucked into his apron, Chef Oscar has doled out dishes across the United States. Today, having planted his fork-emblem flag on the East Coast, he showcases his talents by travelling to clients' homes and preparing three- to five-course gourmet meals. Chef Oscar also leads interactive dinner parties, enabling groups of students to chop, dice, and whisk their way to becoming better cooks.
Serving the Hartford area with American bistro cuisine, Michael Christophers spruces up standard dishes with stylish preparations and singular sets of flavors. Thrill taste buds and tongues with starters such as grilled cheese sliders ($6.95), chicken parmesan spring rolls ($8.95), or loaded garlic bread, a savory strongman of a plate that hefts artichoke hearts, tomatoes, garlic butter, and four types of cheese with ease ($5.95). Then sink teeth into mouthwatering sandwich-styled main courses, such as the signature Michael Christophers burger topped with crispy onions and Vermont cheddar cheese ($9.95), and the genoa and pepperoni-stuffed grilled hot Italian ($9.95). Other platters include Cajun-spiced blackened salmon, expertly backfloating amidst watermelon salsa ($18.95). Fridays bring an all-you-can-eat fish fry, served with a choice of fries, baked potato, or cole slaw ($15; available during Lent). The bistro also plays home to a full-service bar stirring up a large selection of cocktails, and frequently hosts events, such as beer-paired dinners and readings of Shakespeare’s surf 'n' turf themed sonnets.
Dedicated to bringing the culinary traditions of Peru to Hartford’s diners, Piolin Restaurant II has been serving the signature sizzling meats and sautéed veggies of the region since 1998. Within the bustling kitchen, chefs architect dishes such as Peruvian yellow potatoes, sweet plantains, and fried yucca in addition to hearty meats ranging from grilled chicken to fried red snapper. Along with the re-creation of time-honored recipes, the brightly hued walls and cheery decor of Piolin’s dining room grant guests the feeling that they’ve escaped to Peru without the hassles of answering a TSA officer’s riddles.