The Up River Café

Frommer's Review

An up-and-down history as a restaurant under other names and chefs has preceded in this converted old woolen mill cantilevered over the river that runs through town. The current occupant chooses to avoid experimentation, with a resulting menu that strides along a workmanlike path. The main dining room is a two-tiered affair allowing water views; the smaller adjacent room has a fireplace. It all has a North Woods look, with bare wide-board floors, carried through in the homey tavern beside the entry hall. The rich lobster bisque is a fine starter, while the fried calamari tossed with banana peppers, peanuts, and crisp rice noodles in a Thai chile sauce is a virtual meal in itself. Entrees are half sea-, half land-based on a card that changes seasonally. Sea scallops harvested by the local Stonington fleet are reliable, as is the New Zealand lamb that is usually on offer.

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