Taste buds can easily turn into viciously passive-aggressive taste frenemies without proper attention. Keep your tongue from gossiping behind your back with today's Groupon to Liquid Lunch, which has three area locations.The culinary brainchild of Fred and Michele Bialek, Liquid Lunch serves up soupy eats that have garnered accolades from Connecticut magazine in its Best of Connecticut features for 2009 and 2010. The menu boasts 10 or more soup varieties made fresh daily, including staples such as chicken noodle, tomato basil, and French onion. Solid-sustenance seekers can take their pick from the eatery's array of breakfast items (Research Drive location only), salads, and sandwiches.
- … Fred Bialek and his crew prepare 10 different soups, six of which are always on the menu… The other choices change daily—you might find anything from curried-shrimp-and-coconut to chicken-bacon-corn chowder. One thing you know for sure, whatever’s in your bowl will be great. – Connecticut Magazine
- Homemade soups, giant salads, and totally original sandwiches. The soups change out with daily specials and fresh seasonal ingredients. Everything I've tried is super fresh and light. – Rachel D., Yelp, Shelton location
Having already earned back-to-back spots on Connecticut Magazine's Best of Connecticut in 2009 and 2010, Liquid Lunch keeps bellies full and spoons out of the unemployment line with a slurp-worthy twist on midday meals. Culinary Institute of America graduate and owner Fred Bialek and his wife, Michele, were inspired to open the first Liquid Lunch in 2004, when they'd grown tired of lunchtime standards such as pizza, burgers, and lightly salted printouts of old PowerPoint presentations.
Today, at Liquid Lunch's still-growing roster of locations, a rotating lineup of gourmet soups cascades across the menu alongside six staple soups, including vegetarian lentil and split pea with ham. For an extra crunch, diners can plunge fork-first into salads, or explore healthy Sammiches, which escort taste buds around the globe with names influenced by their ingredients and spear-pickles engraved with necessary passport information.