An unlimited parade of palate-pleasing platters greets diners from Churrascaria Braza's Rodizio prix fixe dinner menu, a tasty Brazilian steakhouse tradition ($29.95 adults, $14.95 children under 12). Fill your digestive Trapper Keeper with loose-leaf lusciousness from the stacked salad bar, or cast a tongue trap to reel in a haul of the peel-and-eat shrimp. When you're sufficiently appetized, a friendly tableside server commences the main protein procession, carefully and continuously slicing as much of the seasoned, slow-roasted, and skewered meats as you desire. The assortment of 12 meats changes nightly, yielding such savory selections as the roasted pork loin, bacon-wrapped filet mignon, or Perna de Carneiro (freshly sliced leg of lamb). When you're nearly full, flip the table's circular dual-sided chip from green to red, which signifies the start of dessert. Hang a sweet fang on the decadent layer cake ($7) or spongy and succulent tres leches cake ($7).
The chefs at Acapulcos Mexican Family Restaurant & Cantina aim to cook authentic Mexican dishes unaltered by any Tex-Mex influence. Their recipes reach back generations within the owners' family and several miles into their underground tortilla vaults. Spanish-speaking servers deliver simple combinations of protein or veggies, topped with vibrant sauces: carne asada steak dressed in green pepper and guacamole, tender pork loin in tomatillo sauce, chicken in chocolate mole. The chefs' adherence to tradition doesn't preclude experimentation. Case in point: the dessert burrito, a lightly fried tortilla wrapped around apple-cinnamon or creamy cheesecake filling.
Both the menu and the decor change slightly from location to location?a painting of Mexico here, a tiled mosaic there. Each one, however, has a full bar where bartenders mix margaritas and flat-screen TVs broadcasting sports overhead.
A mural of a peaceful beach is the first thing guests see when they enter Paradise Island Deli & Café. The blue water and slender palm trees helps the Negron family create a laidback, welcoming atmosphere to enjoy classic American and Spanish dishes. The deli staff slices and layers Boar's Head meats across fresh spanish rolls or inside wraps. They also keep a selection of Spanish dishes warm under glass. Combination plates pair pork chops and roasted pork shoulder with traditional sides of rice and pigeon peas. Catering trays of Spanish classics, such as paella made with saffron rice, pork, and chicken, add a worldly touch to parties and meetings. The staff writes the menu with colorful chalk on a blackboard behind the counter in a casual, friendly style reminiscent of children's to-do lists.
The 9-hole Short Beach Golf Course grants players of all stripes a chance to serve up strategic tee shots and sink putts on the shores of Long Island Sound. The 103-yard fifth is emblematic of this experience: the fairway runs parallel to the beach, ensuring constant views of the water and a feeling similar to that of Pebble Beach's seventh. Indeed, from any point on the links-style course, golfers can look over at the shimmering backdrop and the boats that pass along it. Though the maritime winds?as well as water hazards and bunkers?provide some challenge, the par 3 layout is intended to let novices enjoy the game without worrying about having the length or the argyle socks necessary for a more difficult course.
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 miso soup and shrimp tempura rolls. To complement bites of pasta and sushi, they serve wine, sake, and cocktails.