Mlinutes from Foxwoods and Mohegan Sun Casinos and historic Mystic Village , Pequot Golf Club offers one of southeastern Connecticut's most enjoyable golfing experiences. Small undulating greens and tree lined fairways can challenge golfers of all skill levels. Pequot has a fully stocked proshop and a full serve bar/grille.
At The Pizza Grille of Mystic, chefs grill freshly tossed dough over a wood-fired grill, then layer the thin, crispy discs with gourmet toppings such as ricotta, wild mushrooms, and fresh herbs. Though the namesake entree puts a creative spin on pizza dough, most dishes cleave closely to traditional Italian recipes. Chefs load calzones with housemade tomato sauce and nearly 2-dozen fillings, the same number of fillings found in the mouth of the average sugar-company owner. The kitchen team also tosses pastas with wood-grilled meats and from-scratch marinara sauce.
The fresh breezes that buffet Mystic's shoreline probably feel much the same as they did 150 years ago, so it's a fitting place to find America's nautical history resurrected. Called Mystic Seaport: The Museum of America and the Sea, the extensive grounds could almost qualify as a theme park. In addition to the museum proper, the complex hosts a rebuilt 19th-century sea-faring village, a working shipyard, and extensive gardens that blanket the grounds. Live museum staff lead demonstrations and performances throughout, even welcoming guests aboard the four National Historic Landmark vessels moored in port. Nearby, captains take visitors out on the water in a coal-fired steamboat to experience the river and town from a different angle. They also rent out their vessels to other licensed boaters seasonally, who can sail or row their way across the Mystic River. When tired of ship studying and naval gazing, guests can head to the Treworgy Planetarium and turn their eyes to the stars, learning how to chart courses in the manner of ancient captains, modern astronauts, and late-night deliverymen.
At The Fisherman Restaurant and Lounge, diners drink in sweeping views of Fishers Island from the dining room or cove-side patio as they peruse a chef’s tasting menu teeming with fresh, local seafood. Amorous couples or rival sea captains hoping to bury the hatchet warm up with orange-and-mango firecracker shrimp or indulge in a decadent version of a childhood favorite with the creamy lobster mac 'n' cheese. White tablecloths set the backdrop for main dishes of top-sirloin fillet steak, whose shallot-and-blue-cheese crust hypnotizes taste buds in much the same way a snake charmer mesmerizes a cobra with a pocket watch. A fillet of sole and native clams bathe in miso vegetable broth, or veal meatballs bob in slow-simmered basil marinara. Guests plunge spoons into gingersnap bread pudding or savor biscotti with vanilla-bean ice cream for an ending sweeter than the director's cut of Romeo and Juliet where the poison and dagger are replaced with biscotti and vanilla-bean ice cream.
From Texas beef brisket to tangy Atlantic pulled pork, chef Chet’s culinary philosophy remains the same: it’s not the sauce that makes for good barbecue cuisine, but the stuff you slather the sauce on. To that end, Chet enhances succulent cuts of meat by enrobing them in piquant spices and curing them in his metal smoker behind the restaurant. There, spare ribs, wings, and hot links simmer for up to 15 hours before cozying up to southern sides such as mac 'n' cheese and sweet potatoes.
In addition to his cuisine, Chef Chet pays homage to the rural south by decking out his brick-red dining room with rough-hewn wooden booths, folk art, and wisecracking grandmas at every table.
Soft breezes skip off the shores of Amos Lake, rustling through trees and across the grassy acreage that surrounds Dalice Elizabeth Winery, where second-, third-, and fourth-generation Italian Americans share the secrets of their polished craft. Having dispersed its all-natural specialty foods and wines internationally, the winery's founding family continually impresses the palates of casual indulgers and contest judges alike, churning out grape-to-bottle chardonnays, merlots, and sauvignons that cannot be found on the shelves of local stores. In addition to tastings, the winery hosts winemaking and cooking classes, during which glasses clink between aspiring chefs and vintners as they learn to entertain houseguests or polite burglars with style and ease.