Thursday, January 7, 2010
Wednesday, January 6, 2010
Chateaubriand at the Golden Lamb Buttery, Brooklyn. A 45-year Saturday evening tradition in eastern Connecticut and truly a one-of-a-kind night out. Cocktails in the barn or on the deck can be extended to include a hayride around the 1,000-acre farm. Live music accompanies dinner. Guests are encouraged to linger as long as they like.
Wednesday, December 30, 2009
Creole shrimp at Sharpe Hill Vineyard, Pomfret. This is really all about the experience of dining outdoors in a charming space looking out on a Connecticut vineyard. The shrimp are marinated in a hot sauce and then wood-grilled, served with lemon thyme rice and fresh mango chutney. A bottle of Sharpe Hill's Ballet of Angels makes a nice accompaniment.
Tuesday, December 29, 2009
Roasted littleneck clams at The Place, Guilford. The littlenecks at this classic outdoor grillery are roasted over wood, split open, splashed with hot sauce and then put back on the fire until the sauce and clam juice meld perfectly. Enjoy them with the roasted-in-the-husk corn on the cob.
Monday, December 28, 2009
Penne peppered vodka at La Tavola Ristorante, Waterbury. Sometimes a well-known favorite perfectly prepared can be just what you most want and need. Penne with vodka sauce, combining fresh pasta, plum tomatoes, prosciutto, cream and Grana Padano cheese, gets a memorable treatment from La Tavola's talented kitchen.
Monday, December 21, 2009
Two soups in one bowl at Rebeccas, Greenwich. A striking presentation of delicious, luxurious soups - in warm weather it's yellow and red gazpacho surrounding a pinch of crab meat in the bowl; in cold weather, it's butternut and acorn squash with roasted chestnuts.
Friday, December 18, 2009
Steak au poivre and the prix fixe dinner at Le Petit Cafe, Branford. Another French fling, this time for the whole meal rather than just one dish. Since 1997, chef Ip at Le Petit has offered a changing prix fixe menu in this charming little spot. The steak, with its lucious brandy-black peppercorn sauce, is a very good way to go.