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Restaurants Overview

Call it the fennel factor or the arugula influx: southern New England has witnessed a gastronomic revolution. Preparation and ingredients reflect the culinary trends of nearby Manhattan and Boston; indeed, the quality and diversity of Connecticut restaurants now rival those of such sophisticated metropolitan areas.

Although traditional favorites remain -- such as New England clam chowder, buttery lobster rolls, Yankee pot roast, and fish-and-chips -- Grand Marnier, instead of hot fudge sauce, is now favored on ice cream; sliced duck is wrapped in phyllo and served with a ginger-plum sauce (the orange glaze decidedly absent); and everything from lavender to fresh figs is used to season and complement dishes.

Dining in the cities and suburbs is increasingly international: you'll find Indian, Vietnamese, Thai, Malaysian, South American, Japanese restaurants, and even Spanish tapas bars. The locals are also going a tad decadent: designer martinis are quite the rage, brewpubs have popped up all around the state -- even caviar is making a comeback. The one drawback of this turn toward sophistication is that finding an under-$10 dinner entrée is difficult.