At HSC, the bread-hugged, gourmet menu items earned the 2010 Best Sandwich vote from the Fairfield County Weekly —a victory achieved through a blend of fresh ingredients and fill-up portions. Positioned front and center on the café menu, the aged Vermont cheddar cheeseburger scores savory points by featuring all-natural patties made from unfussed-with beef. The rest of the menu reads like a musical playlist for diverse tastes. The China Girl jazzes up a chicken wrap with Asian elements such as the ginger-pineapple glaze ($7.95), and the Magnificent Seven tops tomato and mozzarella with pesto and red peppers ($8.50). The smear of Cajun mayo adds spice to the turkey- and ham-stuffed Fire on the Bayou, which is served warm ($7.95). The rest of the options include salads, breakfast food, and an extensive specialty café drink menu packed with sips that sound more like desserts; the Snickers or candy-cane lattes should satisfy a snappy sweet tooth.
Draft House entertains patrons with 10 beers on tap, 10 H-D TVs bedecking a spacious dining room, and a full menu of bar favorites. Perk up palates with a basket of jalapeño poppers stuffed with gooey mozzarella ($9), or purposefully slip and fall into an order of pulled-pork or cheeseburger sliders, which are cushioned with fries for safety ($9). A Cajun-spiced tilapia sandwich with mango ketchup and mixed greens unveils one of the millions of sophisticated tastes the world’s oceans contain beyond saltwater cider and kelp fritters ($11). For meatier-minded appetites, the Draft House burger delivers a gut-gratifying helping of caramelized onions, mushrooms, and mozzarella ($10), and chicken marsala with mashed potatoes sends tongues into reveries of delicious meals of yore ($14). Accent your rib stickers with one of Draft House’s brews, a candy-flavored martini, or a glass of wine.
Stockbridge's Gourmet Cheesecakes & Café's more than 45 varieties of cheesecake have won Connecticut Magazine's Best Cheesecake in Connecticut award for nine consecutive years and been featured in The New York Times. But even though its vast number of cheesecake and its selection of scones, cookies, and pastries would suggest otherwise, Stockbridge's is not just a bakery. The eatery also offers dishes to sate appetites for every meal, such as omelets, sandwiches, salads, and burgers. And unlike traditional bakeries and DMVs, Stockbridge's has a BYOB policy.
Having already earned back-to-back spots on Connecticut Magazine's Best of Connecticut in 2009 and 2010, Liquid Lunch keeps bellies full and spoons out of the unemployment line with a slurp-worthy twist on midday meals. Culinary Institute of America graduate and owner Fred Bialek and his wife, Michele, were inspired to open the first Liquid Lunch in 2004, when they'd grown tired of lunchtime standards such as pizza, burgers, and lightly salted printouts of old PowerPoint presentations.
Today, at Liquid Lunch's still-growing roster of locations, a rotating lineup of gourmet soups cascades across the menu alongside six staple soups, including vegetarian lentil and split pea with ham. For an extra crunch, diners can plunge fork-first into salads, or explore healthy Sammiches, which escort taste buds around the globe with names influenced by their ingredients and spear-pickles engraved with necessary passport information.