Restaurants in South Windsor

At Jalisco Restaurant, the Rodriguez family whips up traditional Mexican dishes enhanced by fresh veggies, natural-aged cheeses, and homemade, preservative-free corn tortillas. Every day, chefs blend sauces and marinades from scratch to match with top sirloin steak, pork loin, and lamb shank, as well as ocean-fresh red snapper, prawns, scallops, and Dungeness crab. Crisp chips emerge from the fryer mere hours before appearing on tables to scoop up salsas or remnants of vegetarian burritos stuffed with cactus and black beans. Against a vibrant backdrop of yellow and adobe-colored walls, bartenders rim margarita glasses with salt and lime wedges or feed tropical cocktails to thirsty piñatas.

Crust that’s at once crispy and gooey, imbued with a flavor that’s subtly smoky and fresh, with a texture that’s like a playground for the tongue—this is what brick firing gives to pizza. At Giovanni's Brick Oven Pizzeria, chefs understand that a little extra attention elevates good pizza to gourmet pizza, and so they fire their thin, New York–style crusts directly on the brick of their oven. Yet this is just a single facet to their polygonal masterpieces. Family recipes are another, bringing the results of years of experimentation to pies such as the margherita and hawaiian. Then there’s the creativity—cheeseburger pizzas covered in ketchup, mustard, ground beef, and american cheese—and the variety—25 slices available every day. These are served alongside pastas in bolognese sauce and more than 19 kinds of grinder stuffed with genoa salami and other meats.

Beer and wine, such as Lagunitas and the California red Ménage à Trois, wash down meals and add the extra dimension of pairing to pizza dinners. Guests can enjoy these inside, amid rustic Italian decorations, or on a spacious, heated patio amid fresh breezes and the moon’s attempts to hit diners’ eyes. Giovanni's also hosts special events, such as holiday parties and kids' nights, and contributes to community causes, such as schools and sports teams.

It’s considered normal for a restaurant to enter a float or banner in a town parade, but in general, these contributions are all made by humans. Corner Pug breaks this tradition each year during West Hartford’s Park Road Parade, gathering local pugs to march down the street with their owners, each pup dressed to the nines in an attempt to win an award for best costume or most flattering hemline.

This annual spectacle is in keeping with the whimsy that surrounds the pub all year long. Framed photos of pugs brought in by devoted owners line the walls to form a canine shrine, and these pups peer enviously at the endless line-up of thick burgers, organic strip steaks, and English pub classics that parade to tables. In between sips of 20-ounce draft beers, visitors should keep their eyes peeled for sightings of Corner Pug’s mascot—Mac, the pug—whose likeness graces everything from the menu to T-shirts, mugs, and bottles of housemade dressing.

Despite the pub’s jocular ambiance, the kitchen staff takes its job seriously—albeit with a wink and a nod, reportedly employing a macaroni technician to make sure each noodle is standing upright. But Corner Pug’s attention to detail (they even serve the fish ’n’ chips on London newspaper print) has paid off, earning the eatery a perennial spot on the Hartford Advocate’s Best-Of list.

Golden-fried clam strips, fantail shrimp, and bay scallops anchor the tables at J’s Crabshack (formerly Tinker’s), sending up clouds of steam next to hearty steak and lobster dinners. Founded by chef and scallop fisherman James Tinker more than 20 years ago, J’s Crabshack has grown into a bustling seafood hotspot, where an aquarium teeming with eels and tropical fish overlooks the dining area. The shack’s market counter dishes out freshly snagged raw shrimp and scallops, earning recognition as runner-up for best fish market in Hartford from the Hartford Advocate in 2011. The restaurant’s culinary team, which includes James Tinker II in its ranks, works diligently to serve guests in the ocean-themed catering hall, then sticks around to burp everyone postmeal.

Although it may have fallen out of Top 40 rotation in the 70 years since it was sung by a burger-shop owner’s barbershop quartet, the song “When the Red, Red Robin (Comes Bob, Bob, Bobbin' Along)” lives on in the legacy of a Seattle-based burger joint. The Red Robin franchise has spread its wings far and wide, now serving locations throughout North America with sustainably grown, environmentally conscious burgers and sides that marry classic American flavors with savory twists such as onion straws or bruschetta. Most of the shop’s fire-grilled burgers, chicken sandwiches, and entrees come with a side of bottomless steak fries, allowing patrons to soak up the juicy Whiskey River barbecue sauce, melted blue cheese, and edible fedoras that top the menu’s varied eats. The staff are happy to help patrons pair their sandwiches with one of the full bar’s microbrews or specialty mixed drinks, keeping glasses filled while athletic superstars battle it out on the eatery's big-screen TVs.

Piolin Jr. Restaurant beckons patrons to try a taste of Peru with house specialties that incorporate authentic ingredients. Chefs at the family-friendly restaurant specialize in preparations of meat that stick to diners' ribs without adhesive and include grilled steaks and veal hearts, rotisserie chickens, stewed goat, and deep-fried fish. Entrees can pair with a bottle of Peruvian wine or a half-pitcher of chicha morada, a traditional beverage made from the juice of purple corn.