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.
At berrychill, personalized cups of frozen yogurt are the sweet reward for an already easy task: pulling levers that dispense your favorite flavors. The family-owned fro-yo parlor is all about self-serve goodness, but adds a chance for creativity with fruit and candy toppings galore. The frozen yogurt flavors here change often, affording visitors a diverse array of tastes, but on a given day might include chocolate, espresso, or vanilla along with sugar- and fat-free options. After piling yogurt with candy, fruit, and sprinkles, each custom creation is ready to enjoy with a spoon or mini shovel or can be blended and heaped with whipped cream as a Chiller.
Amici's Restaurant's chefs stir pots brimming with fresh pastas, plate golden rings of fried calamari, and grill new york strip steaks. The servers then transport the platters of Italian fare to the dining area, which is enclosed by exposed-brick walls and filled with round tables draped in crisp, white cloths and topped with bottles of olive oil for drizzling on fresh bread or silencing squeaky olive-oil bottles. Paintings of quaint cafes hang above the full bar, where a sleek stone counter reflects the restaurant's red and white exterior with a decorative wrought-iron café table and chairs for two.
Inside of Red Lotus' sleek modern interior?comprised of curved furniture, bright red walls, and glass partitions?chefs crank out equally modern and creative food. Specialty sushi rolls emerge from the angular back-lit sushi bar, with selections that include the spicy girl roll with seared pepper tuna and spicy salmon, and the shelton roll with grilled whitefish escolar. Meanwhile, in the kitchen, chefs prepare staples like General Tso's chicken and teriyaki beef, or pair hibachi entrees with fried rice, veggies, or noodles.