The culinary artisans at Gaetano’s Tavern on Main rein in ravenous appetites with a hearty menu of traditional Italian-American meat, pasta, and seafood dishes. Diners can prime palates with appetizers such as fried cheddar mushrooms ($7.99) topped by a tangy horseradish sauce and a stylish pillbox hat. Sandwich selections include the pastrami bomb, sporting sweet and hot peppers, melted swiss cheese, and russian dressing ($8.99). In the shrimp pfnaush ($19.99), meanwhile, sauteed shrimp rest in atop savory angel hair pasta pillows embroidered with fresh basil, plum tomatoes, spinach, and homespun adages. Diners can quell carnivorous cravings with the new york strip au poivre, a boneless sirloin steak adorned with brandy sauce, peppercorns, and mushrooms ($25.99), or opt for the chicken gorgonzola ($17.99), surrounded by artichokes, roasted peppers, garlic asparagus, and gorgonzola cheese atop penne. Diners can enjoy Gaetano's lively nightlife from its exposed brick tavern, family-friendly dining room, or anti-gravity chamber.
Rather than grilling its cheeseburgers the old-fashioned way, the culinary team at Burg'r Tend'r prefers a more unique way of cooking them: by steam. This regional cooking method is used on the eatery's cheeseburgers, double cheeseburgers, and hot dogs, and it results in food just as tender as grill-seared meats.
For a kick of extra flavor, Burg'r Tend'r supplies more than 10 free fixings, including red peppers and spicy brown mustard. Classic sides, such as french fries and onion rings, can complement the scrumptious mains, as can flavorful beverages from fellow Connecticuters Foxon Park Soda and Avery Soda.
Eddie Rivera’s trip to Puerto Rico, during which he ate everything the island had to offer, convinced the entrepreneur to bring Puerto Rican cuisine back to Bridgeport. Thus, El Flamboyan Restaurant & Lounge was born, a brick, moody eatery reminiscent of those Eddie dined in while visiting bustling San Juan. Twin lobsters with two sides highlight a menu of island delicacies, from empanadas stuffed with crab or octopus to plantain mofongo mashed with roasted pork shoulder. Nightly special events include live DJs on weekends, and Thursday-night karaoke, when guests can emulate the chirpings of Puerto Rico’s iconic coquí frog.
That New Place Restaurant's experienced chefs craft an afternoon menu brimming with made-from-scratch soups and sandwiches. Send fork excavators navigating through the crisp drifts of several refreshing salads including a caesar ($5.25–$8.25) or a triple combo, which showcases tuna, egg, and chicken ($10.95) attempting to capsize each other's leafy rafts. A variety of breads, freshly baked and delivered daily by storks, include rye, marble, and cranberry, and house savory sandwiches such as crab salad ($7.75) and corned beef ($6.75). Quarter-pound hamburgers ($4.25) slide in nicely next to a pile of sweet-potato fries ($3.75), and a black-bean chipotle burger ($5.25) provides herbaceous eats. Culinary compounders can also craft a soup-and-sandwich combo ($6+), which simultaneously satisfies crunching and slurping cravings.
Each Wood-N-Tap restaurant’s kitchen serves a menu of casual American food that ranges from burgers and sandwiches to pasta, pizza, and entrees. The eatery partners with farms from New Jersey to Maine to cultivate 100% all-natural meats for their homegrown burgers, which feature tender hormone-, steroid-, and antibiotic-free meats such as Wagyu beef, bison, free-range turkey, and pork. Chefs grill entrees including swordfish and bourbon-marinated grilled sirloin, as well as signature items such as mac ‘n’ cheese pizza and Bar Bites sliders constructed with bison, Angus beef, turkey, or a baseball.
Wood-N-Tap blossomed from the fitting combination of its owners’ skills—Mike scouts the locations, Phil markets the brand, and Wil and Kenny manage the daily operations of the various locations. More than a decade ago, after forging a friendship as strong as oak and a partnership as strong as steel-reinforced oak, the crew opened the first Wood-N-Tap location in 2002—and they have expanded to seven locations and counting.
Primo Pizza's chefs smother a menu of thick-crust, Italian-style pies with a cornucopia of traditional and creative toppings. Like the great zambonis of ancient Italy, cooks roll out dough on-site daily, unveiling smooth stages of large, 16-inch pies draped in a sumptuous, saucy curtain made of custom spices and whole, peeled tomatoes. A dance floor of fresh-cut mozzarella completes the scene, which Primo Pizza's resident epicureans craft from whole milk into seamless swaths of rich, creamy flavor. Accent cornerless comestibles with a choice of up to six toppings from Primo Pizza’s savory options, which include such classic pie pleasers as sausage, pepperoni, and mushrooms alongside more adventurous choices such as steak, hot cherry peppers, and clams. This Groupon is valid for dine-in, carry-out, or teleported orders only.
Dino's Seafood's culinary experts have been culling sub-aquatic ingredients to build a menu of tasty seafood for 43 years. The jumbo-shrimp cocktail harmonizes with the maryland crab cakes ($6.95 each), and the rhode island and new england clam chowders play a baseline of hearty flavors ($3.25/cup; $3.80/bowl). A briny band of fried seafood dinners unites with french fries and coleslaw ($9.50–$19.95), and a cadre of baked and broiled fish dishes swagger from diner to diner, presenting a choice of two sides ($13.95–$19.00). Chefs construct the surf ‘n’ turf out of an 8-ounce steak, a surfboard covered in artificial grass, and a choice of fried scallops, shrimp, or clams ($16.95). While sailors dine on the fruit of the sea, landlubbers nosh on an assortment of sandwiches, burgers, and hot dogs ($2.05–$12.20). Guests can park walking apparatuses in one of Dino's booths or chairs, which, like boxing matches held at Bed, Bath & Beyond, are cushioned.