Connecticut’s Hidden Culinary Gem

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We were lucky enough to get a crash course on beer from Rotunda, who brought us shots of each of the six beers that Six Thirteen has on draft. Ranging in color from pale cream to dark brown, each had its own distinct flavor and personality, in addition to varying alcohol content. From the Stoudt’s Golden lager to the Founders Red Rye IPA to the Brooklyn Brown Ale, there is something here for beer lovers of all stripes.

We enjoyed three different mains, each one of which was carefully conceived and prepared. The Chilean sea bass with spicy marinara was sublime. The fish was moist and flaky and the homemade slow cooked marinara, loaded with vegetables and capers, was positively bursting with flavor, making it the perfect foil to the truly exquisite sea bass. Balancing out the plate was an arrangement of magnificent snap peas, lightly seasoned with garlic and just barely browned, giving them a surge of garden fresh flavor and a packed crunch.

Next up was Chicken Brushetta, another example of true artistry, both from a visual and a taste standpoint. With grilled chicken breasts, halved grape tomatoes, fanned avocado slices and a delicate rice pilaf all lightly drizzled with a balsamic reduction, this dish was absolutely stunning. The chicken and avocado were the perfect pairing and while typically rice tends to be the least exciting item on any plate, this one more than held its own against the other truly spectacular components.

Finally, we enjoyed a bone-in ribeye steak, with homemade french fries and potato chips and accompanied by homemade ketchup and a horseradish aioli. Once again, the entire plate was perfect and can be described in three words: “wow,” “wow” and “wow.” The steak was done exactly right and the long homemade fries still had skins on, giving them that more rustic feel and clearly delineating them as something that didn’t come out of a bag from your grocer’s freezer. The homemade potato chips, which were still warm, were just fun, especially when paired with the sauces.

While we all go to restaurants for a good meal, it is dessert, that final taste that lingers in your mouth, that is the crown jewel of any dining experience and Six Thirteen’s offerings did not disappoint. The carrot cake had just the right blend of sweetness and spice and the coconut frosting and coconut anglaise was a nice twist on the typical cream cheese frosting that is de rigueur for carrot cake. The s’more torte was truly and unbelievably magical, a dense gluten free barely sweetened chocolate cake nestled on a bed of toasted marshmallow sprinkled with graham cracker crumbs, a small slice of heaven and worth every single calorie. The piping hot peach cobbler, made with white peaches and topped with cinnamony crumbs and caramel sauce, was truly fabulous and would be my go-to-dessert during the cold winter months.

While the food at Six Thirteen was top notch, prices were very moderate, with appetizers ranging in price from $7 to $12 and entrees ranging from $16 to $35. Our remarkable Chicken Brushetta, a truly exquisite dish that could hold its own against any at a high end kosher restaurant, was priced at $17, making Six Thirteen an affordable experience for those who want to enjoy a really good meal. Additionally, the menu is thoughtfully marked to indicate which items contain nut, soy or gluten a tremendous plus to those with food allergies or sensitivities.