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"Providing a day trip–worthy dining experience that pairs well with a visit to the Florence Griswold Museum or a performance at The Kate, this Old Saybrook restaurant highlights Chef Colt Taylor’s seasonal seafood-driven menu, with standout dishes like Meyer lemon–cured fluke and bluefin tuna tartare topped with crispy leeks and garnished with a smokey pumpkin bechamel. One late-winter gem is the salmon, adorned with its own crackling, togarashi-crusted skin: the fish is delicately poached and served atop a sweet and earthy root-vegetable butter, brightened by notes of ginger and dill. I recommend enjoying it with a well-balanced Burgundy, such as one of Michel Magnien’s biodynamic pinot noirs from the list curated by wine director Katharine Taylor." - Erika Adams