The article is talking about a new wave of restaurants in the state's maritime southeast that brings more to the menu than lobster rolls and pizza. If there's one known tourist destination in the state of Connecticut, it's the coastal town of Mystic opened his French-inspired bakery, Sift Bake Shop, in Mystic. They also added a rooftop bar and opened Young Buns Doughnuts around the corner on Mystic's main drag. When Dan Meiser and James Wayman opened Oyster Club, a restaurant devoted to local seafood and products on Water Street in 2012, it awakened a desire for sophisticated food. Oyster Club, which is now part of Mr. Meiser's restaurant group, 85th Day Food Community, continues to serve local vegetables, meats, and fish with a fresh take. Spots like the Port of Call, a nautical-themed cocktail lounge that features drag shows and serves small plates like crispy boqueróns made with local smelt and beef tongue gyros, and Nana's Bakery & Pizza which offers made-to-order doughnuts and pizzas from organic, naturally leavened dough, are landing on “best of” lists. The Shipwright`s Daughter, which anchors the Whaler`s Inn, a more than century-old property across from the Mystic River that`s been updated to feel beach-chic contemporary, is the newest restaurant earning accolades for its worldly spin on sustainable seafood, like fluke from Block Island Sound, drizzled in an herby green romesco sauce and served with roasted summer squash. Now it's where two notable chefs are expanding. “Old Saybrook is trending in a direction to become the next Mystic,” says Colt Taylor, the chef, and co-owner of the Essex, which opened a clam's throw from the Kate in December 2021. Mr. Taylor launched the restaurant in 2017 in Essex, north along the Connecticut River.