Restaurants

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 sophisticated metropolitan areas. Although traditional favorites remain—New England clam chowder, buttery lobster rolls, and fish 'n' chips—you may also find that sliced duck is wrapped in phyllo, served with a ginger-plum sauce (the orange glaze decidedly absent), and that everything from lavender to fresh figs is used to season and complement dishes. Dining is also increasingly international: you'll find Indian, Vietnamese, Thai, Malaysian, South American, and Japanese restaurants—even Spanish tapas bars—in cities and suburbs. The farm-to-table movement influences what appears on your plate in many establishments, with conscientious chefs partnering up with local producers to provide the best seasonal ingredients. The one drawback of this turn toward sophistication is that finding a dinner entrée for less than $10 is difficult.