Chef Jacob Hanley, a Mystic, CT – native, has worked at Abbott’s Lobster in the Rough every summer since he was in high school. Years later, Hanley has become something of a seafood prodigy, bringing his fresh approach to Abbott’s kitchen each season. And each season is incredibly busy — Abbott’s serves tens of thousands of lobsters in a summer. Hanley is particularly proud of the hot lobster roll, which has been voted the Best in Connecticut two years in a row.
Abbott’s Lobster in the Rough
117 Pearl Street • Noank, CT 06340
860-536-7719
www.abbotts-lobster.com
No matter what you choose from the menu, it’s just not summer “’til Abbott’s”! Just ask any of the scores of regulars who make Abbott’s a yearly tradition, coming from all across the United States and around the world. What makes this old-style seasonal lobster shack the best? The absolute freshness and exquisite simplicity of the food they serve — their number one item, a classic hot lobster roll, has to be eaten to be believed. Zagat’s and Gourmet Magazine would agree; they’ve all honored Abbott’s with top accolades. They have also been voted the best seafood in New London County 17 times by Connecticut Magazine.
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Chef Chris Hayden Chris Hayden - honed his skills as a cook in the navy. Hailing from Madison, CT, he’s been with Lenny & Joe’s Fish Tale for two years. Because everything served at Lenny & Joe’s is so fresh, the menu changes every day depending on the availability of the freshest fish. Hayden and his staff bread and fry all fish to order — nothing is ever pre-breaded. It might take a few extra minutes to get your order, but the taste and quality make it worth the wait.
Lenny & Joe’s Fish Tale
86 Boston Post Road, Route 1
Westbrook, CT 06498
860-669-0767
www.ljfishtale.com
Laid back, fresh and fun — Lenny & Joe’s is a “come as you are” type of joint. But behind the casual atmosphere is Connecticut Magazine’s Best Seafood Restaurant of 2007. Still not convinced? According to Zagat’s, Lenny & Joe’s is a “shoreline icon.” Their amazingly fresh seafood is served simply and without fuss: The flavors speak for themselves. On a busy summer weekend, more than 10,000 visitors will find out for themselves just how good the fish is at Lenny & Joe’s. Find out for yourself, and don’t wait too long — travel writer Patricia Schultz considers Lenny & Joe’s Fish Tale to be one of the 1,000 places to see in the U.S. and Canada before you die!
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Executive Chef John Bencivengo, Jr. - a 30-year veteran of the U.S.S. Chowder Pot III. A member of the American Culinary Association for 25 years and a graduate of the Culinary Institute of America, he believes that in order to be a good chef, cooking has to be in your blood and you have to surround
yourself with a great crew.
U.S.S. Chowder Pot III
560 East Main Street
Branford, CT 06405
203-481-2356
www.chowderpot.com
Evolving from a tiny roadside hot dog stand to one of Connecticut’s premier seafood restaurants, the U.S.S. Chowder Pot III has certainly come a long way! From jumbo shrimp cocktail to fresh live lobster to the chef’s famous Rhode Island Clam Chowder, every fresh catch on the menu is incredibly delicious. Visit one of the U.S.S. Chowder Pot’s two restaurants (in Branford and Hartford) and find out for yourself!
----------------------------------------------------------------------------------------Executive Chef Pat Trama has been with Conte’s Market and Grill since it opened in 2002. A seasoned chef with 27 years of experience, Trama is known for his dedication to the subtle nuances of seafood flavors, and has been recognized by Gourmet, Bon Appetit, Food and Wine, Wine Spectator, NY Magazine and Forbes magazines.
Conte's Market & Grill
540 Riverside Avenue
Westport, CT 06880 • 203-226-3474
www.contesmarketandgrill.com
The Conte family has been purchasing their seafood fresh every day since 1894. That fresh catch is what makes the menu at Conte’s Market & Grill so superior — quite simply, it’s the freshest, offering the best flavor. The menu’s blend of American and European cuisines, along with the Conte family’s dedication to providing only the absolute highest-quality seafood, has made Conte’s Fairfield County’s number one seafood destination.
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At just 24, Executive Chef Josean Jimenez has put his unique stamp on the menu and tone of the Del Raye Bar & Grill, where he worked as chef de cuisine for three years before being promoted to executive chef. This Connecticut Culinary Institute graduate has been cooking since he was 13.
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A native of Ireland, Executive Chef Michael “Mick” Corduff is also one of three owners of the Delaney House Restaurant. With more than 20 years of culinary experience (the past five spent at the Delaney House Restaurant), Corduff was recognized as 2001 “Chef of the Year” by the Massachusetts Restaurant Association. He’s known for his use of wines, oils and flavored mayonnaise to baste dishes to seal in flavor and moisture.
Delaney House Restaurant
3 Country Club Road, Route 5 • Holyoke, MA 01040
413-532-1800 • www.logcabin-delaney.com
While the Delaney House has won numerous architectural and hospitality awards, it’s the excellent food and incredible wine cellar that truly stand out. The perfect venue for your next special occasion, the Delaney House offers gourmet cuisine in an elegant setting — a beautifully restored 19th-century residence.
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The Blue Heron Restaurant’s Executive Chef Deborah Snow, began her culinary career at the tender age of 8 — she learned how to cook from her grandmother, or as she calls it, “The University of Nana” cooking school. Snow, who was the Massachusetts Restaurant Association “Chef of the Year” in 2000 and who was featured in Bon Appetit magazine in 2006, is a culinary risk-taker who uses only fresh ingredients and as much local produce as possible.
Blue Heron Restaurant
112 North Main Street, Route 47 North
Sunderland, MA 01375 • 413-665-2102
www.blueherondining.com
For the past 10 years the Blue Heron — one of the top 127 restaurants in the country, according to Bon Appetit — has been located in the former Sunderland Town Hall. The Blue Heron is famed for its internationally-inspired, eclectic menu and its equally impressive wine list, recognized by Wine Spectator in 2006 and 2007 as one of the best in the world.
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Artwork is for display purposes only and does not necessarily reflect specific items. Not responsible for typographical errors.
Visit Big Y’s Patisserie for a delectable selection of fresh-baked seasonal sweets!
