Aragosta Restaurant

Reviews about Aragosta Restaurant

• 3 / 5

  By Daniel Freudenberger
  Attractive room facing the water. Servers were pleasant, if a bit perfunctory about everything except beverage up-selling. The opening courses on the tasting menu were good. The lobster raviolo, as one would expect in Stonington, was very good. I am a pescatarian, however, and despite giving the chef 10 days to get ready to accommodate my way of eating ("Chef happily makes substitutions"), I had no protein in my two final entree courses. My guests had duck and spareribs, but the kitchen sent out no fish or shellfish for me, only the stuff garnishing the regular dishes. I felt short-changed. In a fishing village, it must surely be possible to lay your hands on a piece of fish. The chef may have worked for Thomas Keller as she claims, but she did not assimilate what makes a memorable restaurant experience.
  May 12, 2017
• 5 / 5

  By Michael Trask
  We showed up without a reservation. It was really busy! (On September 15!) The staff were incredibly sympathetic. They made a table for us at closing time. The atmosphere is warm and buoyant. Servers are chatty, knowledgeable, and kind. The wine list has an impressive range. The food, though, is the real treasure here. Every dish was thoughtful, carefully made, and delicious. Empanadas with yogurt: superb. Duck breast with poached plums: immensely satisfying. Oysters with fennel pollen: just enough fussy add-ons to elevate rather than obscure the bivalves. And the lobster ravioli, which the wise server steered us toward: the chef's signature dish, decadently poached in butter with lobster bursting out of their pockets. It tasted as good as it sounds. There were lovely little touches as well. House made chocolate; herb butter with freshly baked baguettes; a splendid spoonful of beet sorbet; a tangy white turnip and crab amuse. We've been coming to Stonington for 20 years and never had a meal out quite like this. It is not a cheap restaurant by any means. But it is absolutely worth it.
  November 03, 2016