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Arethusa al tavolo Photo courtesy of Arethusa al tavolo Fresh, local and seasonal are all terms that get thrown around a lot in the restaurant industry. None of those descriptors is an exaggeration for Arethusa al tavolo, whose dairy farm and garden are both less than 10 minutes up the street. At this fine-dining gem, expect a showcase of butter, milk, cheese and seasonal produce all farmed and crafted by Arethusa. Everything else, including beef, lamb, chicken and more, is obtained from nearby purveyors who practice the same sustainable ethics. Dishes here switch up often, so think light and bright in warmer months, and comforting when the weather cools. A recent autumn visit involved hot honey-glazed Peking duck with five-spice spaetzle and a new-age take on a classic steakhouse combo: fork-tender, garlic-crusted strip loin with a spinach tart and a trio of blue cheese croquettes. Arrive early to visit their coffee shop, Arethusa a mano, a ....
CT Magazine: Best Restaurants 2021: The Top 15 Restaurants in Connecticut Rand Richards Cooper, James Gribbon, Erik Ofgang, Mike Wollschlager, Andrew Dominick and Douglas P. Clement Dec. 30, 2020 FacebookTwitterEmail 1of5 Cow prints decorate the walls of the Arethusa al tavolo restaurant in Bantam.Photo by Arnold Gold/New Haven RegisterShow MoreShow Less 2of5Chef Brian Lewis talks over the night’s menu at The Cottage restaurant in Westport with staffer Jason Leckey.Bradley E. Clift / For Hearst Connecticut MediaShow MoreShow Less 3of5 4of5 Millwright’s stuffed pepper appetizer during a three-course prix fixe brunch.Joe Amaranter / Hearst Connecticut MediaShow MoreShow Less 5of5 This article originally appeared in Connecticut Magazine. ....