Within the stately Litchfield Inn, Bantam Bistro's executive chef Jonathan Gyles lends Italian flair to gourmet American dishes crafted from local and organic ingredients, such as mushrooms from Mountaintop Mushrooms and cheese from Cato Corner Farm. The expansive menu includes dazzling charcuterie platters, fillets of Atlantic salmon and tails of Maine lobster, and pastas such as bucatini and agnolotti. Barkeeps pour sips of more than 118 wines and muddle peaches into Bantam's signature take on the classic old fashioned, whose amber tones glow in the flickering light of tabletop candles in leaf-etched votives. The dining room’s brick-lined fireplace gives chefs a cozy place to store canapés shaped like Christmas stockings, and sparkling chandeliers twinkle above Sunday brunch dishes nestled inside pristine silver chafing dishes.
Chris' Home Sweet Home Bakery delivers home-baked goods directly to the doorsteps of its customers. Experienced bakers whirl up batches of cookies, custom cakes, pies, fudge, and whoopee pies and strive to offer gluten-free varieties as well. Cupcakes can be filled or decorated with buttercream frostings in flavors such as Nutella, carrot, or orange. The bakery also encourages special orders for other baked goods not seen on the menu.
Middlebury's Best Yogurt, Smoothies, and Ice Cream fashions frozen treats of both the sensible and decadent variety, cooling palates with everything from nonfat, sugar-free frozen yogurt to rich cones of ice cream. Past a storefront decorated in neon lights and ice-cream ads, a freezer case lined with potted plants invites visitors to pick out their favorite flavor of frozen treat. Pineapple, banana, and berries add a splash of tropical flavor to smoothies, and ice-cream cakes celebrate birthdays better than playing pin-the-tail-on-Doug.
Alexandra and Romeo fell in love in France over cups of flour and sugar as Romeo completed his professional boulanger and patissier training. Today, the couple recreates quintessential French flavors in their West Hartford bakery-café, where the menu kicks off with breakfasts of pain au chocolat and almond croissants. For lunch, chefs build sandwiches such as Le Brie with cheese and butter, and the Eiffel, whose roasted chicken breast, carrots, and cucumber stands 324 meters tall. Desserts such as macarons and chocolate-hazelnut mousse cake pair with a cappuccino or café au lait to round out each meal.
La Petite France also rolls out its portable crepe cart to special events throughout the area, where French-speaking chefs (upon request) whip up sweet or savory crepes for parties of 20 or more.