{"id":275806,"date":"2021-06-15T22:39:40","date_gmt":"2021-06-15T19:39:40","guid":{"rendered":"https:\/\/en.buradabiliyorum.com\/theres-dining-to-be-had-beyond-pizza-in-mystic-conn\/"},"modified":"2021-06-15T22:39:40","modified_gmt":"2021-06-15T19:39:40","slug":"theres-dining-to-be-had-beyond-pizza-in-mystic-conn","status":"publish","type":"post","link":"https:\/\/buradabiliyorum.com\/en\/theres-dining-to-be-had-beyond-pizza-in-mystic-conn\/","title":{"rendered":"#There’s dining to be had beyond pizza in Mystic, Conn."},"content":{"rendered":"

“#There’s dining to be had beyond pizza in Mystic, Conn.<\/strong>”<\/p>\n

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There\u2019s still pizza to be had in Mystic, Conn., but the small coastal town is gaining a big reputation as a booming foodie haven and an essential entry in any East Coast eater\u2019s docket.<\/p>\n

Quaint and artsy Mystic, named for the river that runs through it and under the bascule bridge before emptying into Long Island Sound, is largely known for its Mystic Seaport Museum (the nation\u2019s leading maritime museum). And, as the town where the Julia Roberts\u2019 career-launching film \u201cMystic Pizza\u201d was filmed. (Yes, the Mystic Pizza parlor<\/a> is still there.)<\/p>\n

That all changed over the last 10 years. Before sampling the latest fare, pay homage to the decade-old Oyster Club<\/a> \u2014 a chic bo\u00eete that upped the village\u2019s culinary chops.<\/p>\n

Chef Renee Touponce\u2019s warm-weather menu includes Long Island Sound oysters, like sweet Mystics and brinier Fishers Islands, and refreshing dishes like a Caesar salad with grilled bitter radicchio and a dressing swapp<\/a>ing anchovy with native smelt. (Entrees run between $28 and $60.)<\/p>\n

\"A
A dish at the famed Oyster Club.<\/figcaption>
Catherine Dzilenski\/Idlewild Photo<\/span><\/figcaption><\/figure>\n

The small restaurant is extended by a tiered outdoor dining deck, appropriately dubbed the Treehouse, which is ideal for summer grazing. \u00a0<\/p>\n

Once you\u2019ve considered the oyster, wander over to Nana\u2019s Bakery and Pizza<\/a> \u2014 the fourth outlet (after the beer-centric Engine Room and nosh shop Grass & Bone) from Oyster Club owners 85th Day Food Community.<\/p>\n

\"Nana\u2019s,
Don\u2019t fret \u2014 there\u2019s still pizza to be enjoyed in Mystic, like at Nana\u2019s who specializes in thick crust pies. <\/figcaption>
Idlewild Photo<\/span><\/figcaption><\/figure>\n

Along with seriously good coffee and house-made kombucha \u2014 their miso is fermented in-house, too \u2014 organic grain is milled on-site to create the tastiest, most nutritious flour for digestible breads, pastries, made-to-order hot doughnuts and a proprietary\u00a0pizza dough, developed by 85th\u2019s executive chef James Wayman \u2014 the roasted sweet potato, kale pesto and pine nut melds perfectly into its chewy, tasty crust. (Pizzas range from $10 to $20.)<\/p>\n

Meanwhile, Adam Young, a winner of the Food Network\u2019s \u201cBest Baker in America\u201d award, expanded his ridiculously popular Sift Bake Shop with the brilliantly named Young Buns Doughnuts.<\/p>\n

\"A
Young Buns Doughnuts\u2019 hole-y fare is made daily-fresh. <\/figcaption>
Anna Sawin<\/span><\/figcaption><\/figure>\n

Freshly made each day at daybreak from homemade dough and cake, each hand-cut doughnut is finished with scratch made toppings and fillings: the lemon and elderflower brioche doughnut has a lemon and elderflower liquor glaze, finished with pretty in purple viola flowers. (\u2018Nuts run between $2.75 and $3.50.)<\/p>\n

Young also began a top-notch bon-bon business (Adam T. Young Confections) and added Mix Roof Top & Bar atop Sift. <\/p>\n

Comfy seating fans out from a long firepit surrounded by Adirondack rockers while a mixologist dispenses drinks as ingredient driven as the sharable tapas \u2014 a local mushroom tart topped with Narragansett Creamery ricotta and lavished with truffle oil is given a nice sweet lick of caramelized onion. (Tapas run from $14 to $24.)<\/p>\n

\"The
The secret ingredient at the Shipwright\u2019s Daughter in Mystic, Conn., is ground-up lemon powder. Shhh. <\/figcaption>
Shipwright\u2019s Daughter<\/span><\/figcaption><\/figure>\n

At the Shipwright\u2019s Daughter<\/a> \u2014 opened in The Whaler\u2019s Inn \u2014 chef David Standridge painstakingly dehydrates lemons and grinds them to create a super-sharp powder. He uses the zingy secret ingredient to bring out the sweetness of roasted beets, which he tops with red watercress and green strawberries, and sets on a bed of creamy North Stonington Greek yogurt.<\/p>\n

Another great finish is the tangy sweetness of pickled sultanas to offset the richness of roasted maitake mushrooms topped with roasted minced garlic and ginger, set on a cashew cream laced with hot chili oil. (Entrees run from $19 to $43.)<\/p>\n

\n
\"A
A drink at the Mix, a rooftop bar that sits atop Sift.<\/figcaption>
Maaike Bernstrom<\/span><\/figcaption><\/figure>\n<\/div>\n

For more high-brow elegance, pop into the Spicer Mansion<\/a>, a gorgeously restored onetime 19th-century sea captain\u2019s home, now a small boutique hotel.<\/p>\n

Not stuffy, and very relaxed, this is where visiting celebs avoiding the hoi polloi hang out, enjoying chef Philip Morgan\u2019s upscale comfort food. Morgan pairs classic culinary disciplines with a little quirk, like yuzu brightening the creamy sauce enveloping thick, al dente in-house made pasta ribbons laced with shrimp, salmon, spinach and bright, sweet-roasted cherry tomatoes.<\/p>\n

After Morgan\u2019s weekend brunch \u2014 his supremely rich granola, yogurt and fruit parfait is topped with dripping honey comb \u2014 it\u2019s time for a snooze in the acre-plus garden. (Entrees run from $24 to $52.)<\/p>\n

Moving from haute cuisine to low-brow cool, the new Taquerio<\/a> offers handmade tacos and margaritas in a converted gas station \u2014 tasty (that\u2019s you, oyster po\u2019 boy taco!) and an aesthetic coup.\u00a0(Tacos run from $4 to $5.)<\/p>\n

\u201cThe food scene in Mystic is blowing up,\u201d said chef Standridge, who moved his family here from Manhattan last year. He puts it down to creative chefs sourcing hyperlocal from the area\u2019s abundant community of farmers and fishermen.<\/p>\n

\u201cThere\u2019s a foundation of community here that I\u2019ve never seen before, and it\u2019s pushing the culinary experience over the top,\u201d he said, \u201cThe public is recognizing that.\u201d\n <\/p><\/div>\n

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If you want to read more News<\/a> articles, you can visit our News category.<\/a><\/span><\/strong><\/p>\n<\/blockquote>\n

Source<\/a><\/span><\/p>\n","protected":false},"excerpt":{"rendered":"

“#There’s dining to be had beyond pizza in Mystic, Conn.” There\u2019s still pizza to be had in Mystic, Conn., but the small coastal town is gaining a big reputation as a booming foodie haven and an essential entry in any East Coast eater\u2019s docket. Quaint and artsy Mystic, named for the river that runs through…<\/p>\n","protected":false},"author":1,"featured_media":275807,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"fifu_image_url":"https:\/\/nypost.com\/wp-content\/uploads\/sites\/2\/2021\/06\/downtown-mystic-01.jpg?quality=90&strip=all&w=1200","fifu_image_alt":"","footnotes":""},"categories":[70897],"tags":[109416,73966,72095,22512,71471],"class_list":["post-275806","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-news","tag-6-15-21","tag-connecticut","tag-dining","tag-restaurants","tag-travel"],"_links":{"self":[{"href":"https:\/\/buradabiliyorum.com\/en\/wp-json\/wp\/v2\/posts\/275806","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/buradabiliyorum.com\/en\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/buradabiliyorum.com\/en\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/buradabiliyorum.com\/en\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/buradabiliyorum.com\/en\/wp-json\/wp\/v2\/comments?post=275806"}],"version-history":[{"count":0,"href":"https:\/\/buradabiliyorum.com\/en\/wp-json\/wp\/v2\/posts\/275806\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/buradabiliyorum.com\/en\/wp-json\/wp\/v2\/media\/275807"}],"wp:attachment":[{"href":"https:\/\/buradabiliyorum.com\/en\/wp-json\/wp\/v2\/media?parent=275806"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/buradabiliyorum.com\/en\/wp-json\/wp\/v2\/categories?post=275806"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/buradabiliyorum.com\/en\/wp-json\/wp\/v2\/tags?post=275806"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}