This popular summertime destination has been serving fresh lobster rolls for 20 years. Read story here.
The "better burger" craze is still going strong in Connecticut, but Eric Stagl thinks it's time for chicken to have its turn in the spotlight. His truck, Yardbird and Co., specializes in fried-chicken sandwiches. Find out more here.
Lake Compounce's newest attraction, Phobia Phear, is the only triple-launch coaster in New England and reaches speeds of 70 mph. The cars are launched forward, backward and then forward again, traveling vertically and continuing into a terrifyingly slow barrel roll at the ride's highest point. ...
The Greater Hartford Arts Council partners with Aetna to bring the arts to the streets of downtown Hartford on Tuesdays and Thursdays from 11:30 a.m. to 1:30 p.m. for five weeks this summer. "We were commissioned to do this by the Hartford Arts Council to show people that the arts are alive and...
Bartender Karla Ciaglo shows us how to make one of Herd Restaurant's most popular drinks. Cucumber vodka, elderflower liqueur, mint and lime make this light and refreshing cocktail.
The arcade games you loved as a kid combined with a grown-up bar and restaurant is the concept behind Barcade, opening on Orange St. in New Haven on Sunday, May 1. Read the story here.
This cafe on wheels serves espresso and coffee drinks out of a refurbished school bus near Yale's campus. Read story here.
Smoked maple bourbon, bitters and sugar plus an absinthe rinse is a signature cocktail at Roberto's in East Windsor. Read more about Roberto's cocktails here.
Savor, a celebration of wine, food and spirits is back at the CT Convention Center April 7 through 9 featuring chef demos from celebrity chefs and some of the tastiest food and drinks Connecticut has to offer. Read story here.
Grapefruit, vodka, Aperol and a splash of prosecco make this bright cocktail from The Irons at the Mystic Hilton. Read more about The Irons cocktails here.
The Connecticut Humane Society hosted a "yappy" hour Wednesday night, March 30, full of food, drinks and great dogs at its Newington location as a way to get to know donors and friends. The organization plans to hold the get-togethers a few times a year in its locations across the state.
Brian Jackman of 4 Eat & Drink in Farmington shows us how to make the Hillstead: a cocktail with muddled mint and blackberries, gin, elderflower, lemon and champagne. Read story here.