Restaurants in Trumbull

Martha Stewart has lent her name to bath, bedding, and charger plates full of etiquette. But on her 2008 Martha's Favorite Hot Dogs list, she stamped her seal of approval onto the mustard, relish, kraut, and bacon that piles into the buttered bun of a "works" fried hot dog at Rawley's Drive Inn. According to owner Nick Frattaroli, it is now their most popular hot dog, joining the naturally encased ranks of several other specialties. One, the hot Chihuahua dog, is dosed with Mel's Hellish Relish, a recipe Nick would share "if [he] knew it"—he hasn't been able to pry a list of its sweet and spicy ingredients out of his secretive chef.

The "works" has drawn plenty of noncelebrities to this two-story, red roadside restaurant. Locals and repeat customers join diners from as far away as California and Texas who've seen Rawley's featured on Food Network's The Best Thing I Ever Ate. Inside, they're all treated to food that is made to order—including hand-cut fries and thick ice-cream shakes—and old-timey decor that reflects the building's roots in the 19th century. Guests place orders at a short counter before retreating to booths or high-top tables, both surrounded by wood walls that past patrons have thoroughly tattooed with carved initials and florid love sonnets to sausages.

Open seven days a week and located right on the beach, the ocean dances along the sandy edges of the earth outside the windows of Marnick's Restaurant, hinting at the provenance of the seafood there. Inside, three generations of owners draw on that bounty, toasting buns to hold lobster sautéed in drawn butter. They hand-form fish cakes with a special blend of seasonings, and a butter glaze lets the soft texture of broiled swordfish shine. Burgers and pancakes sizzle on a grill as hot as a knight in shining armor who has been waiting in his car for an hour, and fryers froth with loads of fish 'n' chips and monte cristo sandwiches.

MacDaddy’s Macaroni & Cheese Bar elevates elbow noodles to haute cuisine with its 25 varieties of gourmet mac and cheese, which have garnered positive attention from the foodies at The Washington Post. Available in three sizes—the snack, the mac, and the macdaddy—elbow noodles emulate monte cristos with ham and gouda, mimic gumbo with andouille sausage, and impersonate Popeye with spinach, goat cheese, and a keen knowledge of nautical terms. MacDaddy’s also serves dessert in the form of cookies, brownies, and “mac zeppole”—deep-fried noodles tossed with powdered sugar.

Nestled inside the Saugatuck Rowing Club, The Boathouse at Saugutuck, a Zagat-rated eatery, serves upscale American fare amid sweeping views of the lower Saugatuck River. Owner, chef, and part-time beer brewer John Holzwarth honed his craft under the tutelage of master chefs Fortunato Nicotra and Lidia Bastianich, and The Boathouse's menu reflects his love of creating seasonal dishes or reproductions of Mona Lisa from local, organic, and sustainable foods. The waterside restaurant tops linen-covered tables with red-wine-braised beef brisket served with roasted shallot and buckwheat polenta, fresh lobster, and homemade ravioli stuffed with heirloom apple or golden hubbard squash.

The traditional dishes of Japan, Thailand, Singapore, and Indonesia make their way to Ten Asian Bistro's tables prepared to dazzle any hungry guests who've taken seats inside. Instead of reciting the prologue to Beowulf as they await their meals, diners can watch chefs craft sushi rolls from gourmet cuts of fish and savory accoutrements such as tobiko, scallions, and tempura breading. A panoply of noodle dishes, including pad thai and chow fun, team up with a choice of four meats to sate carnivores, and a steaming wok infuses shrimp and scallops with flavors such as lime, lemongrass, and pineapple. Sake and other spirits inspire toasting before meals, and catering services facilitate noshing in homes, offices, and epicurean mosh pits.