At first glance, My Dairy Inn feels like a quintessential ice-cream parlor with its glass case displaying the flavors of the day and little-league teams lining up for victory cones. And this is exactly what makes the menu so surprising. Sure, there are classics?hot-fudge sundaes, banana splits?but there's also a ton of unexpected concoctions crafted by pastry chef (and logo inspiration) Robyn Fleming. She blankets a deep-fried biscuit in cheesecake ice cream and grenadine drizzle to make her Southern sundae, spikes milkshakes with Guinness, and crafts creamy popsicles from avocado. It's not surprising, then, that Robyn often teaches classes at the local Michael's craft store to share her many talents.
Dessert's not all there is to indulge in at My Dairy Inn, however. To feed the crowds that often gather to watch games around the dining room's big-screen TVs, Robyn's kitchen also churns out foot-long hot dogs, burgers, and hot wings. Sports fans themselves, Robyn and her husband Mike regularly raffle off tickets throughout the summer for their beloved Yankees.
When fresh cuts of St. Louis–cut ribs, pork shoulder, or beef brisket arrive at Bar Q, they go straight to the award-winning pit team. Chips of locally harvested red and white oak send off smoke from the pit below as the team cooks these meats for hours at a time. Once everything is ready, they plate juicy portions of sticky ribs or pulled pork alongside homemade fixings such as braised collared greens and cheesy grits cakes.
As Bar Q’s name implies, there’s more to the restaurant than lip-smacking barbecue fare. Bartenders craft Southern-style cocktails and pour 26 draft microbrews to complement the hearty meals. And the menu isn’t Bar Q's only repository of Southern charm. Plank wood lines the two-level interior from floor to ceiling, serving as a rustic backdrop to farmland photos and cowhides. Live DJs spin tunes throughout the week, coating their turntable belts in barbecue sauce to keep them running smoothly until 2 a.m. on weekends.
While most restaurants have one dining room, the Zagat-rated Long Ridge Tavern has four distinct dining rooms, each with their own ambiance. The main 80-seat dining room referred to as The Tavern, features a grand fieldstone fireplace and a 50-foot antique bar where patrons can order drinks to complement their steaks, seafood, or gourmet sandwiches. The 75-seat Palmer room—named after restaurant’s original owner, Charles Palmer—showcases the building’s original post-and-beam construction and large fieldstone walls. In lieu of large seating capacities, the Hunt and Nutmeg rooms offer patrons intimate dining experiences and views of Long Ridge Tavern’s garden. Additionally, on Friday and Saturday evenings from 8:30 p.m. to 11:30 p.m., these historic dining rooms come to life as musicians fill their air with tunes.
The urban market and casual cafe concepts come together at Ripka?s Bridgeport Market, a sister store of Ripka?s Bulls Head Market. Inside a caf? area replete with 100-year-old hardwood floors, exposed brick, and fine country woodwork furnishings, guests sit down to dine. Daily offerings include fresh clams, oysters, and shrimp, as well as happy hour specials and a rotating selection of craft beers on tap. In the market, shelves and counters brim with fresh produce, seafood, baked goods, and a selection of chilled meats and cheeses.
Frying vegetables in a crispy tempura batter, sprinkling scallions over steaming miso soup, and composing bento boxes without the aid of packing tape?it's all in a day?s work for the chefs at Asiana Bistro. Their specialties encompass Chinese, Japanese, and Thai cuisine, from drunken noodles to crispy duck. They also build a number of sushi rolls, wrapping rice around fresh fish such as tuna and salmon.