50 Dishes to Try Before You Die - #31

Amaretto shrimp at Kensington's, The Spa at Norwich Inn, Norwich. Even though you're at a spa, you'll feel like you're splurging on this heavenly appetizer featuring crispy shrimp tossed in a sweet and spicy almond emulsion, with walnut crumbs and microgreens.

50 Dishes to Try Before You Die - #30

A steamed cheeseburger at Ted's, Meriden. this is a central Connecticut specialty that everyone needs to try at least once. The beef and cheddar cheese are steamed in little metal boxes and served on a bulkie roll. At Ted's, the process is on view in its purest form.

50 Dishes to Try Before You Die - #29

Orecchiette Juventine at Trattoria Finalmente, Westport. There's lots of great pasta in Connecticut, but this one's a must: fresh orecchiette sauteed with artichoke hearts, fresh plum tomatoes, prosciutto, wild mushrooms, black truffle paste with garlic and extra virgin olive oil finished with shaved Parmiggiano Reggiano.

50 Dishes to Try Before You Die - #28

Confit de canard at Union League Cafe, New Haven. In the mood for French? Don't miss this classic appetizer featuring boneless duck leg confit, crisp potato galette, Granny Smith apple, walnuts and a watercress salad.

50 Dishes to Try Before You Die - #27

The garlic bread at Michael Jordan's Steakhouse, Mohegan Sun, Uncasville. This is no ordinary garlic bread, oh no, no, no - not even close. This toasty, creamy, transcendent appetizer is made with a Maytag bleu cheese fondue that might make you forget all about the main course.

50 Dishes to Try Before You Die - #26

Apple, walnut and cranberry pancakes at Patty's Restaurant, Litchfield. This is one of those places where it can be incredibly hard to choose what to have for breakfast from the extensive menu (not to mention the specials), but when in doubt, go with the pancakes.

50 Dishes to Try Before You Die - #25

Dover sole at Thomas Henkelmann, Greenwich. The four-star menu changes from time to time, but Dover sole seems to be something you can always count on here. Not long ago, it was poached and filled with saffron mousse and accompanied by lobster medallions in Champagne sauce. More recently, it was Dover sole and sea scallops with fresh pea puree, red wine, shallots and lobster sauce.