New Restaurants in Connecticut

The Foundry, a crown jewel atop the 20th floor of the Hartford Steam Boiler building, seeks to elevate dining in the capital city. With innovative cuisine, extraordinary ambiance, storied past, and panoramic view of the city, every guest’s experience will be indelible, every meal unparalleled.

A seasonally-changing dinner menu features dishes like hamachi crudo, foie gras torchon, dry-aged Rohan duck, A5 Wagyu ribeye and housemade sourdough pasta. The chef's tasting menu presents a six-course tour of The Foundry's offerings, and signature cocktails include a unique colorless espresso martini. 

Bar Bushido offers a Japanese izakaya-style experience, with cocktails, beer, sake, yakitori, ramen and flavorful bites that capture the essence of Japan's beloved drinking culture.

Celebrated Connecticut chef Ashley Flagg and her wife, Rebekah, opened The Laurel in January. The Laurel is an exploration of global cuisines, utilizing locally sourced ingredients. Food and beverage menus are forever evolving, always unique, and designed to be shared.

Belden House & Mews offers breakfast, lunch and dinner in the house’s original dining room, gracefully restored to incorporate the essential comforts of modern hospitality. Dining at Belden is a celebration of seasonal produce, sourced with care from nearby farms and the New England coast.

ROLi is the debut concept from two passionate Europeans (and New Haven locals) Angela Grogan and Chef Roland Olah, blending the rustic soul of traditional European cooking with modern creativity and a dash of New Haven spirit. Originally from Ireland and Hungary, they bring a real authenticity to ROLi's European vibe.

DORO Restaurant Group opened No Mames in April, offering modern Mexican cuisine with tacos on housemade corn tortillas, shareable plates like elotes, tostaditas, queso fundido, taquitos, and ceviche; and "platos fuertes" like carne asada, duck confit enchiladas and honeynut squash tamales. The bar focuses on tequila and mezcal, with fresh juices and infusions. 

Bobbi’s “Detroit-ish” style pizza, featuring thick, square crust with crispy edges, entered the vaunted New Haven pizza market in September. Red and white pies feature classic meat and veggie toppings, along with a butter chicken creation with makhani sauce and tandoori chicken (as the Bobbi’s concept comes from the owners of Sherkaan Indian Street Food.) The menu also offers smash burgers, wings, salads, and fries.

Mystic Fish Camp, by the team from The Shipwright's Daughter, opened in August. This is where New England’s coastal charm meets the nostalgia of summer camp, offering a family-friendly, fast-casual take on the traditional fish shack restaurant. Led by James Beard Award-winning chef David Standridge, the menu evolves with the environment, serving 100 percent sustainable, local, wild-caught seafood with a fresh twist. Think "lobster rolls" made with tender sustainable monkfish, bisque made from invasive green crabs, and "mermaid fries" seasoned with sugar kelp salsa verde powder.

Iron Chef Masaharu Morimoto's first Foxwoods restaurant is a hybrid concept, blending casual ramen and izakaya-style dining with his most expansive sushi program to date. This milestone also marked the celebrated ramen and Japanese dining concept's Northeast casino debut, as well as the seventh Momosan location in the U.S. The menu offers assorted ramens like chicken paitan, rich 14-hour tonkotsu, and spicy tan-tan with miso pork, along with shareable small plates like gyoza-wrapped duck tacos, karaage fried chicken, and soft-shell crab bao. Standalone roast duck and chef-driven sushi creations, including poke don and hot oil fish carpaccio, elevate the experience.