Located 90 miles northeast of New York City, the town of North Branford is situated just north of Long Island Sound and south of Lake Gaillard in New Haven County, Connecticut. The town features historic buildings in the Colonial and Early Republic styles of architecture. North Branford has a variety of eateries, including pizza restaurants, seafood restaurants and fine-dining establishments.
With an open-view, glass-enclosed kitchen decorated with stainless steel fixtures, Dalton's Restaurant offers full lunch and dinner menus featuring freshly prepared dishes. Specialties include veal Matese, smoked salmon, chicken stuffed with pancetta, fontina and crabmeat, gnocchi in pomodoro sauce and a seafood risotto with mussels, clams, calamari, shrimp and scallops. A comprehensive wine list includes bottles from California, Oregon, Washington, Europe and Australia. Reduced-price appetizers and cocktail specials are available at a daily happy hour.
Operating in the same location since 1989, Supreme Seafood Restaurant specializes in fresh seafood for lunch and dinner. Specialties include clam strip rolls, whole clam rolls, lobster rolls, calamari, scallops and shrimp. Soups -- available by the cup, bowl or quart -- include Maryland crab chowder, creamy clam chowder and lobster bisque. Dinner entrees include shrimp or scallop scampi over rice, grilled or baked swordfish and grilled or baked yellowfin tuna. Swordfish and tuna are also available in sandwiches.
Specializing in fresh food prepared by hand and from scratch, Nataz features prime beef, seafood, chops, pasta and chicken dishes. Vegetarian selections are available and chef's tasting menus are offered regularly. Specials change daily and include stuffed lobster, whole red snapper, coconut-encrusted pork chops and grilled steaks. Homemade breads are offered with a variety of dipping sauces. Diners are invited to bring their own alcoholic beverages, with the restaurant providing soda, tea, coffee and water.
Family-owned and operated, Abate Pizza & Restaurant specializes in pizza, calzones and Italian-style entrees. The restaurant's pizza is made with a recipe created in 1956 that uses San Marzano plum tomatoes, whole milk mozzarella from Wisconsin, freshly grated imported Italian Pecorino Romano cheese and fresh meats and vegetables. Gourmet items including broccoli rabe, clams, baby shrimp and roasted red peppers are available for pizzas or calzones. House dinner specials include steak pizzaioli, stuffed eggplant rollatini and sausage and peppers.
