Nellie Green’s & Stony Creek Brewery Combo Platter

…To continue where we left off after the ‘yoga and drink a beer’ Tuesday at Stony Creek Brewery last week, we then turned the corner to Nellie Green’s for a fine meal…

The driveway for Nellie Green’s is adjacent to Stony Creek’s and it is definitely walkable from the brewery. Since it’s still winter time, we opted for the comforts of our car.

Like Stony Creek Brewery, Nellie Green’s is nestled in the boatyards overlooking the Branford River and is open year round. The views were certainly more like the final hideout and chase scene in a Lethal Weapon movie vs. a marina at summer’s peak, but that did NOT effect the dining experience or amazing food (i.e., the winter silence except for the flow of the river, cavernous buildings, looming boats stacked high in the air, with villains seemingly creeping around every corner, was more a part of The Sweet and Sweaty’s imagination running wild vs. reality). Don’t let it deter your visit, just think of it more like a restaurant speakeasy… or anyway, just read on folks!

Once inside we were greeted by an inviting dining room and energetic chatter at the bar. It’s both casual and elegant, with waterfront views from the dining area, bar, and a seasonal, outdoor patio.

The server was extremely professional & hospitable, and made sure to take our cocktail orders right away:

negroni_espresso martini

The pic is deceivingly dark… don’t worry, it’s more well lit than this and very romantic! Nellie’s Negroni (Hendrick’s, Campari, Sweet Vermouth) on left; Espresso Martini on right.

The cocktails were extremely generous and the taste was to perfection, from the hands of a seasoned spirits artist.

The appetizer was one of the best that we have ever tasted, from any category: Nellie Green’s Eggplant Soufletto – careful, that’s hot!

Nellie Green's

Eggplant Soufletto: ricotta cheese, San Marzano tomatoes, mozzarella, Parmesan cheese, basil oil ($9)

We didn’t go too crazy with starters, as robust entrees were on the way. The Sweet one married with the Rockport Lobster Trofie which, by the way, was one of the best entree’s she’s had in a long while and The Sweaty one chose the exquisite, Allen Brothers Short Rib (hover over or tap the images for full descriptions):

There was more than enough leftover from each meal for lunch the next day which is always a bonus. The short rib was supremely slow cooked and came undone exactly like a roast or brisket should, one strand at a time. It is unbelievable how balanced it was in being lean and desirably fatty all at the same time. The frizzled shallots added to every bite (battered, fried shallot pieces and strings) and you couldn’t get enough of the touches of Malbec & smoked black pepper sauce. A side of sauce would have been amazing, that might have just just drown out the natural flavors of the rib. We did NOT have room for dessert…

We will definitely be paying Nellie Green’s another visit, but we don’t know if we’ll be able to hold out long enough for the ‘spring and summer views’!

Happy dining, and let us know what you think if you’ve already been, or jump to give it a try*.

-The Sweet and Sweaty

*Either way, make sure to read the legend of ‘Nellie Green’, integral to the origin of this fine establishment – very interesting!

Nellie Green’s
50 Maple Street, Branford CT 06405
Instagram: @NellieGreens


Stony Creek Brewery & Nellie Green’s Combo Platter

Stony Creek Brewery & Nellie Green’s are two great places that go great together. Both establishments are within steps of each other, nestled in the boatyards off of Indian Neck Avenue in Branford, CT. The summer may be the best time overall to visit this pair with their vicinity and views of the Branford River, but they’re open year round, so you should be open to them year round as well!

Stony Creek’s magnificent facility is brand new, with a facade similar to that of a marina club. And the expansive walkway to the front doors has the likeness to that of an ocean pier. The walk felt even more true to this reference with the cold, wind swept mist.
Stony Creek entrance

Even though it may have been terribly damp and cold outside, it was really cozy and warm inside! Floor to ceiling windows greet you as you enter, with a full view of the brewing facility.

On to the tasting room with a roaring fireplace settling everyone in for a long winter’s happy hour. There is also an amazing outdoor deck overlooking the water (you’re one story up at this point), with plenty of space for yard games a level beneath. The deck won’t do you much good in the winter, but definitely give it a spin when the weather breaks!

We actually began our evening with a yoga session in the event space upstairs. Yeah, that’s right – yoga! Their Tuesday sessions are $15 per person and that also includes a drink ticket. The instructors, who are either outside or inside staff depending on the week, have been great the two times we have practiced. It’s really an amazing deal considering the class instruction, exercise, relaxation, and the beer that follows!
Stony Creek beers

Stony Creek’s flagship beers, seasonal’s, and experimental’s are all very good. We recommend first timers try a brew from the Cranky IPA series. There are three to choose from: a session IPA, a mid-level ABV IPA, or a DIPA. The Sweaty one’s beer appetite was quenched with their Kolsch, which was perfectly refreshing after the yoga workout. The Sweet one replenished fuel with their 9% black wheat wine-style beer, Reposado Negro.  The Reposado almost tastes like PATRÓN XO CAFE in beer form, which is very welcomed with it’s wonderful coffee notes!
Stony Creek beers window

We capped off our Stony Creek visit with a growler to go. Always a great deal if you bring an empty growler to save on the container fee.

One of our best friends always says, “There’s food in beer, but there isn’t any beer in food.” Well, The Sweet and Sweaty NEED food, so on to Nellie Green’s we went…  

-The Sweet and Sweaty

Stony Creek Brewery
5 Indian Neck Avenue, Branford, CT
Instagram: StonyCreekBeer

The Big Game (Dinner)

The Sweaty one went out on a limb this past Super Bowl Eve, as a guest to a game dinner at the Wallingford Rod & Gun Club (Wallingford, CT). Nerves were high being a game dinner rookie, but duty called, also being a blogger of food experiences…

All involved should be highly commended, and especially the dinner chair, as not only was I at ease after tasting the first course, I could not wait for the SEVENTEEN courses that were to follow!

Don’t let the disposable dinnerware throw you off, as we are talking about a serious DIY event and I certainly would not have wanted the hosts to be bothered by dishes following all of their hard work.

I have certainly had pheasant and venison from family in the past, but in those cases I was almost only eating it just to be polite. On the contrary, the courses prepared at this dinner were dishes of beauty, prepared with the best of sauces and accompaniments, and would be worthy of gracing any restaurant menu.

I felt as stuffed as Thanksgiving dinner, but I knew that what I was eating was fresh, all homemade & made to order; in many ways healthier then most meals!

Thank you to all who were involved as the entire menu was outstanding. It would take three hours to describe it all, so let’s take a visual journey instead. Definitely feel free to post any questions or comments if you’d like me to elaborate on any course!

Note: I did not get pics of the clam chowder or the cake as I didn’t really consider these ‘game’ courses, but I can tell you both were AMAZING. And, I completely forgot to take a pic of the Rabbit Stemperata soup (the deliciousness was very distracting!). Enjoy.

Tip: Hover over the pics (on your desktop/laptop) or tap once on the pic (on mobile) for captions…

roast duck_corned

Clockwise from upper-left: Roast Duck w/Honey/Soy Sauce, Cabbage & Baby Carrots, Corned Venison

-The Sweet and Sweaty

Our Date with Saybrook Fish House

Date night doesn’t always need to mean candlelit, upscale, French or Italian cuisine, dressing formal, or requiring a quiet and/or romantic atmosphere. More often than not, the equation should just include having great food, drinks, service, conversation, laughs, and a casual evening.

We have the exact remedy: Saybrook Fish House in Rocky Hill, CT. Stepping inside does feel like the hull of a ship or your typical seafood shanty, but there is much more beneath the surface. Cozy is a four letter word you’ll embrace at Saybrook Fish House.

It begins with a smile from your server who will ease you into your evening with an over-sized martini or glass of wine.

The Sweaty one cannot resist their dirty martini with its obscene amount of olives and olive juice. The Sweet one’s favorite on the other hand is the Mud-tini, basically a mudslide done ‘up’ vs. frozen and watered down to oblivion. The Mudtini isn’t on their Fall/Winter cocktail menu, and even though they said they’ll make it any time of year, we experimented with the Fall/Winter Pumpkin martini substitution. Thumbs all the way up!

Dinner includes a very robust basket of bread. We know, this is an old school standard. But, we were psyched on it as our usual gastropub and trendy adventures never include this good ol’ American, carb-loading classic.

We love appetizers, but we know to save belly space for what’s next: Saybrook Fish House’s, again-included-with dinner, house salad. Did someone just say “Whoopty doo?” Listen, their salad commands your attention. It’s overwhelming fresh ingredients are never tarnished and their homemade dressing comes straight from the house-dressing gods. We’re talking champagne vinaigrette & creamy garlic dressing in separate jars that you mix yourself, into heavenly bliss. We finish it all every time…

Oh yeah, and then the dinner was good too. Goodnight!

That’s what we’re talking about here though folks, we haven’t even gotten to the main course and we’re already happy campers. And no, they’re not just pulling an Olive Garden fast one where you come for the breadsticks and salad, but just say ‘meh’ to the meal.

The specials are normally top notch with fish, crab cake, and/or surf and turf delights which are difficult to pass up. We decided to stick with their set menu this time and dive into the Bouillabaisse and Fish & Chips.

The bouillabaisse* had a plentiful melange of all the seafood you would expect, with noticeably larger cuts of crab and lobster. You could tell the freshness with this as well as there was no setting of oil in the broth and the sodium levels were kept in check. *Pic featured at top of article.

The menu stated that the fish and chips were breaded and cooked to order, which the texture and taste confirmed! The fries were also fresh, and the coleslaw with it’s incorporation of red bell pepper was more than satisfying.

We would both go with these entrees again and can’t wait until next time to venture into the menu even more!

We skipped coffee and dessert, and took home their complimentary fruit plate. Since it was packaged up, we didn’t get a pic. Believe us though, it’s a great offering and always a perfect addition to breakfast the morning after. We’re talking two of each: cantaloupe slices, honey dew melon slices, strawberries, and pineapple – and like with everything else at Saybrook, extremely fresh. It’s totally unnecessary, but Saybrook ends your meal with it every time, even if you ask ahead about taking it to go!

Note: if you can’t get a sitter or the parents to come by, Saybrook Fish House is also very kid friendly. Heck, you could even make it a family Valentine’s Date there and you’d be happy you did it. Tip: the crayons and paper table covers are adult friendly as well. We have never been ashamed to spread a little wax color there either… enjoy!

-The Sweet and Sweaty

Saybrook Fish House
2165 Silas Deane Highway Rocky Hill, CT 06067


Getting Ready for the Big Game

With just a little over a week to go before the big game, we were struck with the idea to have a little get together.  Even though our beloved Philadelphia Eagles have been ousted and we don’t have a horse in the race, we couldn’t resist the idea of gathering a few of our friends to eat lots of delicious snacks and to crack open a few tasty beverages.  Especially because there are so many party perfect recipes that have caught our eye over the last few months.  Since we’re only a small group, and our guests will definitely bring treats of their own, we may have to whittle down the menu, but here are the recipes currently in the running!

First up we have Dips… Who doesn’t love a good dip? Hot or cold, it doesn’t matter to us.  Rather than stick with our usual go-to dips, we are excited to try something new.  The two recipes at the top of our list both come from a blog that we LOVE… Well Plated by Erin. This site offers great recipes and beautiful pictures. We’ve includes a few shots from the site along with the links to the recipes below in case any of you feel inspired to give them a try too!

Roasted Red Pepper Parmesan Dip – This one caught our eye due to its simplicity and the fact that it is a healthier option than our usual choices. And even though we do not typically gravitate towards bean dips (not a favorite of the Sweet one), we’re excited to step outside out comfort zone and give this a try!

Next up for the hot option… Loaded Baked Potato Dip. This one also looks delicious and unlike anything we have ever made. We’re certainly going to follow the instructions listed to serve this one hot.

NOTE: For those who are interested in our old standbys… Classic Spinach Dip in a Bread Bowl as a cold option & Warm Artichoke Dip for a hot choice.  The recipe we use for the latter comes from the ‘Best of the Best from New England Cookbook‘, a book we bought years ago. Not sure if we have ever made anything else from this book, but this artichoke dip is a consistent crowd pleaser! On the off chance that anyone out there has this cookbook or knows someone who does, please comment on this post with your favorite recipes from this book.

After the dip, always comes the apps! So far, we are only considering one new recipe, because we couldn’t possibly throw a football party without Pigs in a Blanket, and since we’re only a small group, we don’t want to go too far overboard. The app we are excited to try is Creamy Spanakopita Tarts from With Salt and Wit, another great blog that we follow. This particular recipe inspired us because Spanakopita is an absolute favorite of the Sweet one. Her mom has made an appetizer version for years, but due to the complexity of working with phyllo dough we have never tried it at home.  This recipes uses frozen phyllo tarts and therefore takes away that major pain point.

For the main course, the Sweaty one is insisting that Chili be served, but rather than treat our guests to our favorite, tried and true Rachael Ray recipe for Indian Summer Turkey Chili, we’ve decided to do something crazy (and a little frightening).

A bit of background, several years ago (maybe 2002 or 2003 season), our Eagles were trying to go all the way, and we decided to have a football party (very unusual for us when one of our favorite teams is involved, as the Sweet one is very superstitious when it comes to sports). Back then we were true novices in the kitchen, yet we decided that we wanted to craft our own Chili recipe.  So we researched and researched, we must have read hundreds of recipes for inspiration, and drafted up the recipe you see below.  So why is this so frightening you ask? Because after that day in football history when we made this chili and fed it to our 15-20 guests, we never made it again.

Until now… we’re going to give it another try. Even though the proportions seem a bit off and we’re sure we’ll have to change it up as we go to avoid disaster (we’re already planning on substituting ground turkey), we’re going to use this as the base…  So wish us luck, and if any of you home cooks out there have any recommendations on fixing our proportions, we’d love to hear them!

Happy Party Planning!

-The Sweet and Sweaty

Big Game Chili – Sweet and Sweaty Style

Click the link to see full details

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Meatloaf Anyone?

We survived the first official snowstorm of 2016 and we did it with full bellies thanks to this tasty recipe for Hoisin-Ginger Meatloaf from Eating Well.  This recipe first caught our eye because it married some of our favorite flavors from Asian cooking with our go-to comfort food…  Meatloaf.

So how did meatloaf become such a staple in our menu rotation when, believe it or not, I (the Sweet one), didn’t even try it for the first time until I was in my early 20’s. We owe that to Rachael Ray and an episode of 30 Minute Meals which aired nearly 15 years ago  and featured a recipe for Turkey and Wild Mushroom Meatloaf Patties with Pan Gravy. A recipe (and a show) that inspired a passion for cooking in our household which has continued to grow over the years. NOTE: We still love this recipe and if you like mushrooms and meatloaf, we urge you to give it a try. If you do want to try it and are interested in any tips, let us know by commenting on this post. We’re happy to share ’em!

As we mentioned before, we’re relatively strict recipe followers. So,the goal of our posts is not to create our own culinary masterpieces, but rather to share our experiences trying new dishes and learning new techniques.  Our hope is to encourage others to try ’em too. We’re certainly not professional chefs (or photographers) and we know that you aren’t either, so we’re here to help empower people of all skill levels to feel to take control in the kitchen!

Ok, back to the meatloaf… for this recipe we stuck pretty close to the original ingredient list.  We did add an extra 1/3 lb of pork (because that was what was available at the store) and left out the water chestnuts. We also used instant brown rice to help shortcut the time – this was an extremely simple and successful substitution.

In terms of the prep, the recipe suggests using a cuisinart to finely chop the veggies (mushrooms, red bell pepper, ginger root, scallions & water chestnuts). However, based on a previous experience with bell peppers turning to mush in the cuisinart, we decided to chop our pepper by hand along with the scallions. And we grated our ginger root using a handheld grater. We did however take the suggestion to chop our mushrooms in the cuisinart, and definitely recommend this if you have one available. We went with a coarse chop on the mushrooms as we like our meatloaf to have a bit of texture.  Here are a few shots to help you get an idea of the size of our pieces.

Since we knew we would be incorporating the ground turkey and ground pork, wanted to be sure to get a good mix of ingredients, without overworking the meatloaf, so we gave all of the ingredients a good mix before adding the meat, which we added in 2 batches.

One thing that we like about recipes from Eating Well is that they provide very clear and detailed instructions. This continued to be the case as the recipe instructed us to form a 12″ x 5″ loaf on our baking sheet.  Since we were working with a bit of extra pork, ours was slightly larger. But even so, the suggested 3TB of hoisin sauce provided to be enough to cover the entire loaf with a thin layer.

And then it was into the oven it went. As suggested we checked the internal temperature using a meat thermometer after 45 minutes and were still about 20 degrees shy of the 165 degree target, so we put it back in the oven for an additional 6 minutes before checking again.  While we were closer to our target, we put it back in for 6 more minutes which completed the process, and actually put us a little bit over the target temperature (perhaps we should’ve checked after 3 more minutes). We let the meatloaf rest for several minutes before cutting it into 14 slices, which we divided into 7 portions – 3 fewer than what Eating Well recommended and 1 shy of our target of 8. Next time, we’ll go for thinner slices which should help us get 8 portions.

Overall both of us enjoyed this dish and will definitely try it again. Next time we may consider adding a little extra ginger and possibly a clove of garlic. We would also consider pulling together an asian bbq sauce for dipping. Definitely not necessary, but would be a nice addition for those who are used to enjoying their meatloaf with a gravy or dipping it in ketchup (like the Sweaty one).


-The Sweet and Sweaty

El Tio – Port Chester, NY

Adding to our string of articles on visiting Port Chester, NY & The Capitol Theatre, including a show review and pre-show drinks, let’s cover our favorite pre-show dinner,
El Tio. 

We have not had a bad meal at El Tio. It’s right next door to The Cap, so get there by or before 6pm, or you’ll be standing room only. The salsa, guacamole, and chips are made in-house and their $5 margaritas are made to order (and actually solid in strength).
El Tio Port Chester NY

Yes, they have your standard Mexican-American chimichangas, enchiladas, and fajitas, but they also sport carne asada, pan-roasted chicken with mole negro, vegetable chiles rellenos, stuffed poblanos, and more. The last two times we got the chimichangas and carne asada and both were fantastic if you want to go American-style and more authentic.

Take a right out of El Tio and you’re at The Cap!

El Tio
143 Westchester Ave, Port Chester, NY 10573

The Capitol Theatre
149 Westchester Avenue, Port Chester, NY, 10573

We Love Buffalo…

EVERYTHING!  It’s true! Whether it’s wings, tenders, pizza, or even calamari, if it’s covered with buffalo sauce, then it’s headed straight for our stomachs. Trust us, it’s no coincidence that our blog is named after a buffalo wing flavor from a favorite college bar.

Want to know what else we love? Casseroles! Why? Because anything that can be prepared once and yields 6 servings or more is bound to be a hit in our household.  So imagine our delight when we found this awesome recipe for Buffalo Chicken Casserole from PaleOMG. In fact, this particular recipe ended up on our radar because the main ingredient is spaghetti squash – an ingredient we have been itching to try at home.

This perfect combination of hot saucy goodness + spaghetti squash intrigue was just the push we needed. If you saw our Facebook page earlier this week, you know that we had been planning for days.

As you will learn through our documented at-home culinary adventures, we typically stick to the recipe (at least the first time). The only time we’ll stray is if we have to make necessary substitutions or to enhance an already delicious recipe with some of our own flair.  In the case of this recipe, we did not have ground chicken, so a necessary swap for 99% fat free ground turkey took place. We also added extra carrots, celery and onion – something we do regularly because you really can’t go wrong with extra veggies. We also skipped the avocado. Not because we don’t like it, just because we weren’t going to use the whole thing!


When it came to preparing the squash, we will admit to feeling a little bit overwhelmed. While it seemed simple enough, there are a few different ways and all of the recommendations vary slightly (what temperature for the oven, whole vs. half, steam vs. no steam, cover vs. no cover, how many minutes). Even the sticker that came on the squash from the grocery store offered recommendations.

We decided to stick with the recommendation of one of our favorite sites: the kitchn. They have an amazing and detailed (yet simple) article on How To Cook Spaghetti Squash in the Oven. This article is complete with beautiful pictures, simple instructions, and even a video!  We selected the steaming method and chose to roast our squash in halves, removing the seeds before roasting.

IMG_4099 IMG_4100

As we had received many warnings from others about how overcooking a spaghetti squash can ruin it, we tested it after only 25 minutes before letting it cook for another 5 minutes of so. We were less concerned about it being slightly under cooked since we knew we would be baking it for an hour, but likely would’ve cooked it for a few more minutes if that weren’t the case.

We were pleasantly surprised at how easy it was to turn the squash into noodles. The biggest recommendation is to let it cool for 5-10 minutes, otherwise you will definitely burn your fingers!


Upon initial review of the recipe, our other top concern was how all of the ingredients were going to fit and get mixed together in an 8×8 pan. For this reason we decided to mix everything together in the skillet after it had been removed from the heat.  It gave more space in to ensure that all ingredients were incorporated together. There was no way that we were going to fit all of our buffalo chicken goodness in an 8×8 pan, we ended up using the 10×14 pan we used to roast the squash.  This yielded a flatter casserole than what Julie Bauer intended, but it worked out a-ok for us!

After an hour in the oven, we were ready to dig in and we were not disappointed! The casserole tasted great – a bit spicy, so if you are more sensitive to spice, you may want to use less than the full cup of hot sauce. We passed blue cheese dressing at the table to cool things down, although a great recommendation would be to add a few blue cheese crumbles on top (though this original recipe is Paleo friendly, we don’t follow any type of strict diet – we just eat things that taste good and try to enjoy everything in moderation).

IMG_4102  IMG_4103

Overall we really enjoyed this dish, and found it to be just as tasty (if not even a bit better) the next day. The instructions were simple and clear and it was not too complex. We definitely wouldn’t tackle this on a work night simply due to the number of steps, but it is perfect for Sunday dinner!

And now that we have officially conquered spaghetti squash, we are ready to tackle a few more of these spaghetti squash recipes from PaleOMG.


-The Sweet and Sweaty



Code of Armsby

Entering Armsby Abbey for a weekend brunch is like transporting to another world. You’re walking down a desolate stretch of Main Street in Worcester, MA with an eerie breeze, towering brick buildings, and only the lights of the Worcester Palladium blinking in the distance. You then happen upon a storefront and look up at what could be mistaken for a salvaged sign from a military base. Listen – there is a hum just beyond the glass and forged steel door. Open the door, pull back the weighted curtain, and you’re swept away into a new world of flavorful scents, inviting decor, comrades in great food and drink, and an always welcoming staff of hosts, servers, and ‘tenders. Ah, this is where everyone in Worcester has landed!

Armsby only takes reservations on special occasions for parties of 6-20, so you will be waiting if you don’t arrive shortly after their 10am open (yep, you could get caught off guard since this ain’t an 11am/NYC-style open).

I say enjoy your wait with a rare craft beer on tap, a build-your-own-bloody mary, or a craft cocktail. You won’t be anxiously looking over your shoulder wondering if parties are being seated ahead of you. The host takes your number to text you when your table’s ready. We suggest any IPA from Hill Farmstead Brewery, the ‘Green Tea Punch’, or a Bloody with cucumber-infused vodka, mild spice setting, a smokey rim & at least a bacon garnish (you can choose from many).
Armsby drink rail
Armsby bloody

We were told it would be an hour wait, but it ended up being just shy of 30min. We were actually disappointed, since a pre-brunch libation at their ‘standing drink rail’ was perfect for catching up with friends (i.e., we would have waited another 30!). Tip: close-out your tab when your table’s ready because they don’t transfer to tables.

Even with a packed house our server took all the time in the world with us to cover questions about the brunch selections. Their sister establishment is Crust Bakeshop, so make sure to order the ‘Breakfast Slate’. Don’t worry, the brunch entrees aren’t Dennys-sized so you won’t be overstuffing when starting with the Slate. On the Slate, you’ll enjoy rotating, daily baked breads from Crust along with two Farmstead cheeses (i.e., cheese made from milk collected from animals on the same farm where the cheese is produced), local bamboo honey, Carlson Orchard apple slices, cultured butter, seasonal preserves, and amazing, homemade peanut butter. We were psyched that the Slate included the great Bloomsday cheese from Cato Corner Farm out of Colchester, CT.
Armsby cheese board

The Mac ‘n’ Cheese is made from an assortment of Armsby’s Farmstead cheeses and topped with homemade bread crumbs, which gladly were more like bread cubes. The portion wasn’t huge, but there was more packed in there than at first glance.
Armsby mac&cheese2

Their Chorizo Hash is hash-tactic. Like almost everything at Armsby, the chorizo is homemade. It’s then coupled with roasted potatoes, carrots & parsnips hash sweet potato-lime puree, cilantro salsa verde, and topped with a soft-cooked local egg. Tip: order two eggs if you want to double-up!

Hankering for a UK breakfast tradition? Get the Bubbles & Squeaks and savor bacon creamed cabbage with roasted potatoes, chicken & spinach, topped with a crispy fried local egg and pickled onions – oh my! Tip: pair with a German-style pilsner.

Do a side of bacon or two to tie the brunch together. It has a greater than normal salt attack, but that’s just to counter the profoundly sweet outer coating. We don’t care if you already had it in your bloody, you need more!
Armsby plates

Wind down your brunch with Armsby’s ‘Mexican coffee’ – constructed with coffee, RumChata, and chipotle-infused vodka. It hits the spot just right and isn’t spicy (if that was a concern).

Whether you are recovering from a deafening performance at the Palladium from the night before, a weary traveler passing though, a Worcester local looking for a morning escape from it all, or a weekend warrior with Armsby as your sole destination, you will have found the right place to satisfy your palate. Cheers. -The Sweet and Sweaty
Armsby Abbey sign
Armsby full viewArmsby beer

Armsby Abbey
144 Main Street, Worcester, MA 01608
@armsbyabbey (Instagram & Twitter)


New Haven-style in Wallingford?

Let’s get one thing straight, we are HUGE fans of New Haven-style pizza in New Haven. Modern being #1, Pepe’s #2, Bar #3, and Sally’s… well, they’ve certainly fallen off of late (now begin the pizza battle royale… we’d love to hear your own crusty comments and cheesy ratings!).

Sometimes though, you just don’t want to deal with parking in New Haven, wait in long pizza lines (especially in the winter), and drink so-so beer with your pizza. A solution for those in the vicinity of Wallingford? Try CHRISTOS.

We had a vegetarian among us so we didn’t indulge in the completeness of their ‘Spud and Bacon Pie’, but it was spupendous with the spuds alone. The garlic-mashed made the difference along with a combination of cheddar and mozzarella cheese. This is exactly what you want in a mashed potato pizza and they give Bar a run for their money with this one. And… yes, the crust was perfectly done. The motto at CHRISTOS is: “It’s not burnt, it’s well done!” Well, there was just enough New Haven crisp and burn, with that New Haven-area-acidic-water-softness in the dough beneath the outer layer.

CHRISTOS has a full menu of speciality pies and toppings to build from along with appealing entrees and moreTip: They offer gluten-free pizza as well.

The beer selection was solid for a pizza restaurant: Ommegang Three Philosophers, Stony Creek’s Cranky IPA, Two Roads Road To Ruin DIPA, and more. I also caught a glimpse of Jefferson’s Bourbon among a surprisingly large selection of wines and spirits.

When you take a break from cooking over the Holidays, grab a pie and some entrees to-go or enjoy in person. We’d love to hear if you believe it lives up to a taste of New Haven, in Wallingford!

Tip: Avoid the booth that’s last in the row against the inner wall, on the way to the bathrooms and the bar area. It seems that with their new construction they ran out of room for that last booth, but still tried to squeeze it in. If you don’t mind your torso being cramped and playing footsie with your dining partners, than go for it!

-The Sweet and Sweaty

552 North Colony Rd, Wallingford, CT 06492