The chefs and wine experts of 1249 Wine Bar teamed up to present a modern take on the age-old European concept of gathering around a table of good food and drinking great wine. The result was a bistro-style dinner menu that catalogs such upscale cuisine as duck confit and seared, tuna-grade yellowfin tuna. The wine list allows visitors to swill a taste of many varietals before ordering a glass, bottle, or vineyard. Large windows surround the dark, wooden dining room, and an ample outdoor patio offers diners the option of eating al-fresco during warmer months.
Within Hana Japanese Steak House and Sushi Bar, groups can watch hibachi chefs add dollops of teriyaki sauce to chicken and veggies on the grill in front of them. As flames rise over the tableside grill, the air fills with meaty aromas and applause from diners watching chefs’ virtuoso performances. Dishes include crispy duck with chili sauce, traditional udon noodles, and 11 house-specialty rolls filled with eel, lobster, and other ingredients sourced from the ocean's teriyaki-filled depths.
Located on the Farmingbury Hills Golf Course, East Street Eatery plates Italian American staples fresh off the grill. Wings drenched in one of 10 hot or sweet sauces serve as tangy prelude to angus burgers, steaks, and sandwiches stuffed with buffalo chicken. The kitchen's savory eats also fit atop catering platters, as do hors d'oeuvres and Italian-American-style pastas and chicken dishes.
Great American cuisine with some twists and classics. Excellent atmosphere for a dinner with your significant other or friends. Family friendly as well, especially on weekend days or early evenings when there is a chance to see the planes taking off and landing.
Christian and Antonio Setaro’s parents immigrated to the United States from Salerno, Italy, in the 1970s and opened Antonio’s Twin Oaks, an Italian eatery known for its homestyle cooking. Growing up around the kitchen, the brothers developed a liking for cooking that ultimately led to the opening of their own Italian eatery, The Original Antonio’s in Woodbridge. Later, they added locations in Beacon Falls and Ansonia.
At each restaurant, pasta headlines the menu. Shreds of romano cheese dust orders of homemade cheese ravioli, pappardelle with duck ragu, and rigatoni with plum tomatoes and italian sausage. Cheese also bubbles atop specialty pizzas and accentuates entrees built around shrimp, salmon, chicken, veal, or pork chops. The drink menu lists a bevy of dessert drinks, beer, martinis, and wine, nine of which are available by glass or cupped hands.
Owner Randy Price curates a creative menu of New Haven–style "apizza" in more than 30 styles. His team crafts fresh dough daily using unbleached flour, creates sauce from handpicked Italian and Chilean tomatoes, and sprinkles pies with cheese from home-schooled cows. The famous Challenger—a 22-inch pizza stuffed with a mélange of vegetables and meats that weigh in at nearly 10 pounds—presents the hungriest visitors with a challenge to conquer the hot wheel in an hour or less, a feat that has earned a place on the Travel Channel's Man Vs. Food roster of surmounted food battles.