In a marina car parking zone, just a little cottage painted a delightful slate blue stands towards a backdrop of the Quinnipiac River, and steepled bushes past. Sundown trails rosy fingers throughout the towers of rain clouds now handed, distracting my consideration from the menu on the new Honest Haven Oyster Co. The restaurant is the brainchild of reigning Connecticut Chef of the 12 months Emily Mingrone. It opened this summer time, however the shoreline seafood idea has been on her thoughts since earlier than accolades and success made it potential.
I look over the cocktail listing ready by home mixologist Shane McGowan, who additionally created the present menu at Mingrone’s first restaurant, Tavern on State. Perhaps a Painkiller on a tropical night time, or a Final Monk Standing, with white rum, inexperienced chartreuse, coconut, pineapple and lime? Sitting on a deck overlooking the docks, a River Maiden cocktail appears tailored. The colour of seawater, and flecked with nori kelp brine, shochu funk blends with salty brine and gin to take advantage of attention-grabbing soiled martini you have had, with a pink pickled candy cocktail onion as a counterpoint. It makes a pleasant begin to sip on, and figures to pair properly with my first (what else?) oyster course.