21 Rocks

3 Williams Ave., Mystic

(860) 536-8140

There’s a Halloween bash Nov. 1 at 21 Rocks called Hell on the Rocks, with a DJ, costume contest, cash prizes, and a special drink called Flaming Pumpkins for $4.

Yes, they serve food from an extended menu, but this reinvigorated eatery (the former Flood Tide in Mystic) is just as much a bar as it is a restaurant. There’s live music Thursday, Friday and Saturday most weekends, 20 high-definition televisions for watching football, and $10 pitchers and 50-cent wings. They boast on their Facebook page that 21 Rocks is “the next best thing to tailgating!,” a reference to their outdoor deck with big Mystic River views and adjacent lawn with comfortable Adirondack chairs.

They’ve got a Spicy Chicken Wrap with fries for $14, a Vermont Burger with bacon and cheddar cheese for $15.50, and a Mediterranean Chicken Sandwich with fried mozzarella and balsamic candied onions for $14.50.

There are also flatbreads — the Meat Lover for $14 sports cheddar, prosciutto, bacon, and ground beef, and the Classic Margherita is loaded with heirloom tomatoes and buffalo mozzarella, also $14.

There’s a dining room at 21 Rocks, and the bar, where virtually all the action is. You can order nachos, bacon-wrapped scallops, a wedge salad, or clam chowder. Two of their entrees are Seafood Cavatelli ($32) and Braised Short Ribs ($26).

I asked an owner twice about the name, and it has something to do with all the rocks on the property and the number 21. Regardless, the place has attracted a faithful following.

— Ann Baldelli

Half Keg Tavern

647 Broad St., New London

Ours is a caloric universe where one of television's longest-running series is devoted to the exploration of carnival food and where there's a Michelin-starred places in a remote, icy Norwegian forest where the chef lives in a tall pine and where guests can only access the restaurant via reindeer-drawn carriages.

It's not unreasonable, then, to rationally explore the difference between "bar food" and "food served in bars." I prefer the former — and a spendid menu thereof can be found at the Half Keg Tavern in New London. A small joint constructed to in fact look like half a keg, the tavern offers a small menu full of burgers, sandwiches, wraps and appetizers — and all the cooking takes place in a tiny back corner behind the bar on griddle and/or hot-plate devices.

I loved the basic cheeseburger, with a fine patty dripping juices that soak the soft bun, and with torn sheaves of lettuce, sliced tomato and gooey melted cheese ($9 with side). I loved even more the sausage and pepper grinder ($8), with thick coins of sweet Italian sausage stuffed inside a fresh hoagie roll, intertwined with threads of tangy green pepper. Fantastic. Best of all, though? Those French fries! Hand-cut daily and prepared with a quick, fiery dip into the deep frier and sprinkled with a judicious amount of salt.

The next time I go? MUST try those fries with helpings of chili and cheese. It's gonna be good.

— Rick Koster

Brickside Pizza

104 Main St., Unit C, Ivoryton

www.bricksidepizzact.com

(860) 767-2555

I confess I'm a pretty boring pizza fan. Give me a good Margherita pie with excellent ingredients and I'm happy. Who needs a zillion toppings when we have wonderful tomatoes and cheese at our disposal?

Well, when a shop perfects specialty pies to the extent that it can offer dozens of them, my interest gets piqued. Therefore, I can hereby recommend a few of the clever creations on offer at Brickside Pizza in Ivoryton, where approximately 90 percent of the menu is the pizza selection.

Start with the Mashed Potato pizza ($15 for a small; $20 for a large), with its game-changing addition of smoked gouda to the potato, cheese, and garlic. For a more adventurous tasting experience, consider the very, very good Chicken Bacon Ranch pizza ($15, small; $20, large), topped with Cheddar Jack cheese, balsamic marinated chicken, bacon, and a Ranch dressing drizzle, along with the standard spices and cheeses. Take our word for it: Ranch on pizza is more than a quirky ingredient.

At Brickside, it pulled the whole Chicken Bacon Ranch concept together to great effect. It helps that the pizza chefs at Brickside have mastered the art of a good crust — from that canvas, they confidently go forth into fun flavor frontiers worth experiencing.

— Marisa Nadolny