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A La Carte Connecticut Restaurant News
New Eats At Big E: Fried Booze, Bacon Mac & Cheese Cones, Garbage Bowls

The inevitable has happened: The Big E has found a way to deep-fry a cocktail.

New England's largest fair, returning Sept. 18 through Oct. 4 at the Eastern States Exposition in West Springfield, will serve up fried appletinis and Cosmopolitans this year. The vodka comes courtesy of western Massachusetts' own brand, V-One, which is celebrating its 10th anniversary.

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'Bear' Excited About His First New England BBQ Championships On Riverfront

The past 13 months have been hectic for Jamie McDonald, better known as the "Bear" in Bear's Smokehouse.

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Neighborhood Nourishment At New Haven's City Point Kitchen

Dr. Francis Lobo arrived in New Haven as a Yale School of Medicine student in 1987, and he's never left. After completing his field of study in allergy and immunology, he's practiced in greater New Haven for more than two decades and serves as a faculty member at his alma mater. Now he's channeled his love for the Elm City into a brand-new project: a foray into restaurant ownership.

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Mattabesett Canoe Club: Good Food With A Gorgeous View

What's better than lunch with a friend on a gorgeous summer day? How about lunch with a friend on a gorgeous summer day with an amazing view?

The Mattabesett Canoe Club in Middletown (formerly Harbor Park) delivers on the view big time.

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The Sloppy Waffle's Spicy Jeff: Oh, Where Have You Been All My Life?

Have you met Spicy Jeff? Once you try this Sloppy Waffle's breakfast sandwich, you might have trouble going back to your basic egg-and-cheese. The sandwich, best served on one of the Sloppy Waffle's signature Belgian waffles, borrows from the best of all corners of the menu, combining Southern fried chicken, an egg, maple syrup and hot sauce.

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Shake Shack's Lobster Burger: Regional Temptation For A Limited Time

With locations across the U.S. and abroad in the Middle East, Turkey, Russia and the United Kingdom, Shake Shack is a recognizable global brand. But the burger chain still takes the time to customize menus within its regions, bringing in local baked goods as mix-ins for its custards and "concrete" desserts and even experimenting with a fried chicken sandwich at its three Brooklyn restaurants in July.

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