Arethusa al tavolo

Executive Chef Dan Magill oversees this extension of Arethusa Farm, a seed-to-table restaurant considered one of the top dining experiences in Connecticut. Chef Magill has been a semi-finalist for James Beard Best Chef: Northeast and also won Restaurant of the Year at the Connecticut Restaurant & Hospitality Association’s CRAzies awards. There’s a sample menu on the website, but it changes and the specials are phenomenal, like this one from an inspired late spring menu: Scottish salmon brushed with ramp soubise, morels, English peas, asparagus, and rye crumbs. *Outdoor dining.