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.
Primo Pizza smothers hunger with thick-crust, Italian-style pizza pies handmade from fresh ingredients. Cooks roll out dough on site daily, setting the stage for a large 16-inch pie, upon which a special blend of spices and whole peeled tomatoes play a savory sauce enveloped in a romance with creamy, fresh-cut, whole-milk mozzarella. Choose up to five toppings from Primo Pizza’s 30 options, which include old standards, such as sausage, pepperoni, and mushrooms, and new specialties, such as steak, calabresa, corn, clams, and anti-cheese. This Groupon is good for dine-in, carry-out, or teleported orders only.
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.
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.
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.
Under the guidance of pizza ace Robert Zuppardi, Tony Zuppardi and Paul Rivera top New Haven–style pizzas with specialty ingredients such as shrimp, breaded chicken, and fresh clams. The Tony Z's Apizza trio creates crispy pizzas using a brick oven to keep their pies from blowing away during Big Bad Wolf season. In addition to pizzas topped with steak and mozzarella or shrimp and pesto, the eatery serves Italian eats such as chicken-cutlet subs and linguine and clams tossed in a choice of red, white, or fra diavolo sauce. Foxon Park sodas, Snapple products, coffee, and tea help wash down the pizzeria's Apizza.