The Connecticut Dance Conservatory teaches students three key skills to make them experts of dance: technique, individuality, and artistry. Students of all ages can master these skills in a variety of styles including ballet, jazz, tap, hip-hop and more. Their classical ballet classes encourage students to develop graceful arm and leg movements, while theater-jazz classes get dancers ready for Broadway?quality performances. Hip-hop sessions, meanwhile, help students express themselves in a modern style inspired by music-video performances. At the end of the year, students can perform their new moves in an annual recital for friends and family.
A giant statue of a fish stands opposite the door to Lumi Restaurant, so you know exactly what you're getting into. The menu delivers on the promise implied by that fish, offering up fresh catches of oysters and clams alongside crab cakes, pan-seared scallops, and non-seafood dishes such as bison burgers and pork ossobuco. The aquatic vibe continues out back, where you'll find a patio with its own bar overlooking the Housatonic River and its sunbathing river god.
You might not expect to find fine Italian cuisine and artisan sushi in the same restaurant, but at Station House Wine Bar and Grill?situated in the Stratford Train Station?this eclectic pairing is a reality. Chefs Adam and Sam work side by side in their respective culinary fields, serving veal entrees and Angus burgers alongside shrimp tempura rolls. To complement bites of pasta and sushi, they serve wine, sake, and cocktails.
Diversity is the spice of life. That's why while Zeke's Bar and Grill serves up all-American dishes such as burgers and baby back ribs, they also add a touch of Italian to flatbreads and pastas and some down-home comfort to double-fried shrimp and jambalaya. If it takes awhile to choose between entrees of buffalo chicken sandwiches, parmesan chicken pasta, and 12-ounce steaks topped with melted peppercorn and asiago, kill some time by visiting the salad bar or the regular bar with spirited beverages. Sunday brunch is also served each week beginning at 11 a.m., where diners can nosh on cinnamon apple brioche french toast, chicken and waffles, steak and eggs, omelets, and more.
Despite having cooked for distinguished clients such as the Clintons and Leon Panetta, and at prestigious culinary institutions such as Chicago's Palmer House, chef Jason Milanese felt restless. That is, until he opened his own restaurant: Bistro B. As the owner and executive chef, he specializes in crafting gourmet twists on classic American dishes, from small plates like sauce-drizzled chicken lollipops to entrees such as potato-and-onion-crusted halibut and a double-cut pork chop with sweet potato pur?e. A minimal, yet rustic decor featuring earth tones, framed mirrors, and dark-wood furnishings contributes to the restaurant's grassroots American feel.
SBC Restaurant & Brewery lines up an inviting smorgasbord of comfort food to be devoured alongside an arsenal of brewed on-site beers. Take in the expanse of the appetite-assassinating lunch menu (served from 11:30 a.m.–3 p.m.) and try not to set off the fire alarms while your head smokes with indecision before easing yourself in with the SBC calamari, which comes prepared three ways: crispy with marinara and rémoulade, fried with hot peppers and artichoke hearts, and sticky with a sweet chili Sriracha glaze ($6.99). Follow that up with the crispy chicken salad, festooned with mandarin oranges, grape tomatoes, gorgonzola, and honey white balsamic vinaigrette ($12.99), or the margherita pizza topped with sliced fresh tomatoes, garlic, mozzarella and basil ($10). SBC burgers are 8 ounces of natural custom-quality beef served on a handmade roll and topped with american, provolone, cheddar, swiss, fontina, or mozzarella cheese ($7.99).