by Valerie Schroth
Table Hopping


A Sure Thing in Simsbury

Located in a 17th century mill, the new Millwright's Restaurant & Tavern in Simsbury has a lot going for it: a unique location and a superb chef.

Posted at 07:02 AM | Permalink | Comments


What Do You Get to Eat for $35,800 a Plate?

The food's not the main point at an Obama fund-raiser, but still . . .

Posted at 08:09 AM | Permalink | Comments


Attention, Wine Lovers!

At Capital Grille in Stamford you can sample nine great wines chosen by a Master Sommelier for $25.

Posted at 10:32 AM | Permalink | Comments


The Art of the Meal

Foxwoods' showpiece restaurant, Paragon—thanks to a wizard of a chef in the kitchen—is still on top.

Posted at 02:27 PM | Permalink | Comments


Here Comes The Chelsea!

Success is guaranteed to no one, but with three experienced restaurant vets behind it, and an appealing menu full of global influences, The Chelsea looks like a winner.

Posted at 06:35 AM | Permalink | Comments


Connecticut Invasion

Five Connecticut chefs take the James Beard House by storm.

Posted at 08:56 AM | Permalink | Comments


Fairfield County Twofer

Two fun outdoor events take place on Sunday, one featuring live music (and food) at Rory's in Darien, the other spotlighting fast cars (and food), at Rizzuto's in Westport.

Posted at 12:14 PM | Permalink | Comments


The Return of Soupstock

If you love soup, entertainment and family fun, then grab your spoon and head over to Shelton this Saturday.

Posted at 08:11 AM | Permalink | Comments

BBQ Bash


BBQ Bash

What, you're having a three-day barbeque festival? We'll be there.

Posted at 05:26 AM | Permalink | Comments


Word of Mouth: The Mad Gourmet, Guilford

A springtime lunch at this adventurous deli puts me into a poetic mood.

Posted at 10:25 AM | Permalink | Comments

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About This Blog

Table Hopping is your guide to food, restaurants and more across Connecticut, dished up by senior editor Valerie Schroth. If it's a tidbit on a hot new chef, a tip on a cozy little dining spot or the latest on the latest on the state culinary scene, this is the place to get your fill.

For comments or feedback, email Valerie.

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