The contemporary wood-paneled elegance of Butterfield 8's U-shaped leather booths and lamp-lit dining room complements the menu of urban American gastropub fare. Quash your hunger with the chipotle brisket nachos, bulging beneath the tasteful weight of pico de gallo, sour cream, guacamole, and chipotle pulled chicken ($12). Buttery mashed potatoes and crispy onions adorn the sauce-drizzled peppercorn skirt steak ($20), and the memphis pulled-pork sliders ($12) satiate mouths with bite-size morsels of flavor. Spread out in the spacious booths and imbibe the alchemical concoctions of specialty cocktails ($10) such as a dirty bleu martini, an ocean of Belvedere vodka bobbing with buoys of blue-cheese-stuffed olives, a drink as elegant as a chandelier in fur coat. Finish the feast with the chocolate-chip-cookie-dough smash, an iron skillet filled with half-baked cookie oozing beneath ice cream and chocolate sauce ($8).
A Stamford native, Bobby Valentine made his way from All-State athlete to a professional ballplayer, manager, and analyst on ESPN's Baseball Tonight. Ever the overachiever, he went into the restaurant business more than 30 years ago, and today his career serves as the inspiration at The Original Bobby V's Sports Bar location in Stamford, Connecticut. More than 100 menu items arrive on custom handmade tables in the form of nachos, wings, pastas, and 10 signature burgers. As the beer flows from the taps, high notes emerge from its imbibers on karaoke nights.
Black Bear Saloon may have all the wood paneling of a Wild West watering hole, but it boasts many modern amenities, including plasma televisions that deliver sports from around the globe thanks to a DirecTV sports package. It’s inside this lively space that cooks keep stomachs fueled for the action with a selection of wraps, sandwiches, and Angus-beef burgers.
After a game has aired, the staff dims the lights, cranks up the volume, and turns the stage over to a live DJ every Tuesday, Thursday, Friday, and Saturday.
Chefs at Darien Social draw on their supplies of New England grown produce, farm raised meats, and local artisan products to craft their menu of American food. Entrees have included New York strip steaks with buttermilk onion rings, bone marrow, and creamed spinach and duck pizzas crowned with gruyere, duck confit, molasses, and squash crunch. To pair with rotating seasonal ingredients, the bartenders dispense a rotating selection of 31 different craft beers on draft and pour international wines.
MacDuff's Public House's cadre of culinary baedekers takes patrons on a gustatory tour of Scotland with a menu of authentic Gaelic and American pub grub. Limber chomping muscles with appetizers such as french onion soup anointed with bubbly gruyere cheese ($8), or potato-and-farmhouse-cheddar pasties ($8 each), a flaky pastry safe-zone where potato, cheddar, caramelized onions, and dijon-herb mayonnaise roommates confront each other about missed chores. Nosh on robust entrees such as the bangers and mash smothered in onion gravy ($15), or shepherds pie ($16), whose savory mélange of ground lamb, vegetables, and mashed potatoes silences indignant stomachs. An exposed brick oven and a jukebox filled with bagpipes lend a Scottish Highlands pub feel to MacDuff's.
Candles placed upon the bar and tables at Bambou Asian Tapas & Bar cast a flickering glow on dishes that blend the spices of Chinese and Thai cuisine with the cool flavors of Japanese sushi. Behind the bar, chefs tie ribbons of seaweed around ocean-fresh salmon or chomp on morsels of wasabi before searing soy-glazed chicken with their newfound fire-breath. Wines, sakes, dessert liquors, and cocktails complement hot and cold tapas selections, and chopsticks duel for elegantly plated sushi rolls at the dining room’s intimate booths and tables.