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.
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.
The ocean's bounty makes its way into most of the dishes at Stone Fleet Tavern, from the lobster quesadillas to the seafood pot pie stuffed with scallops and shrimp. Reminders of the sea pervade the wood-accented dining room as well, where two large oars decorate one wall and a grizzled captain places umbrellas in your drink. In addition to its seafood-centric food, the tavern also plates steak, burgers, and vegetarian eats including pasta and sandwiches.