Elizabeth Keyser photo

Strawberry rhubarb from L’Escale

A few months ago, we asked Weekly food critics Wendy Logan and Elizabeth Keyser to pick their five favorite local restaurants for a to-be-launched online national dining directory called Foodie.com. We don't know when that site will go online, so in the meantime, we present their picks here.

B.J. Ryan's
57 Main St., Norwalk; (203) 866-7926; www.bjryans.com

You're an instant regular at lively and friendly B.J. Ryan's, Norwalk's corner pub where the drinks flow freely and the food is first-rate. While their juicy, perfectly-cooked burgers are the best items on the menu, diners will be equally impressed by the grilled salmon, the New York steak or the pork chop Porterhouse. — Wendy Logan

Burgers, Shakes & Fries
302 Delavan Ave., Greenwich, (203) 531-7433, www.burgersshakesnfries.com

The burgers are served on butter-grilled toasting bread. Imagine the crunch of toast giving way to a thin pink meat patty. You can choose from an array of fixings — raw or sautéed onion, tomato, hot peppers, mushrooms, bacon, chili or fried eggs. But you can't have lettuce; owner Kory Wollins has a thing about lettuce. We didn't miss the lettuce in this well-proportioned burger. The shakes are thick, and the fries are golden brown. Fresh fudgy brownies are baked every day. — Elizabeth Keyser

Coromandel
86 Washington St., Norwalk, (203) 852-1213; 25-11 Kings Hwy. N., Darien, (203) 662-1213; 68 Broad St., Stamford, (203) 964-1010, www.coromandelcuisine.com

Lovers of Indian cuisine should grab the first naysayer they meet and head straight to this jewel of a restaurant for an inspired if not palate-changing experience. Chicken, fish, lamb and vegetable dishes hailing from several regions of India are offered, from beloved street food items to high-end fine dining delicacies. The creative chef also pairs his aromatic spices with unexpected proteins resulting in culinary magic. The hospitality provided by the informative staff is unparalleled, and the Indian ambience is authentic and romantic. — Logan

 

La Poblanita
1680 Park Ave., Bridgeport, (203) 384-2377, www.lapolblanitarestuarant.com

Fourteen years after opening, La Poblanita is still making some of the finest homemade Mexican food in Fairfield County. You'll get big plates and big value at this noisy, popular spot. Flavorful sauces and molés are made from fresh, not canned, ingredients. Tomatillo sauce dresses Swiss enchiladas. Tepango enchiladas are covered in a bright red, smoky, spicy sauce redolent of chilies. Tacos al pastor come with two double layers of soft corn tortillas topped with browned pork carnita, dressed with raw onion and cilantro. The menu also offers 20 choices of seafood. A glass of fresh watermelon juice refreshes and restores. — Keyser

L'Escale
500 Steamboat Rd., Greenwich, (203) 661-4600, www.lescalerestaurant.com

When you need to get away and be pampered, try L'Escale. This restaurant on the coast of Greenwich has an attractive outdoor terrace. Inside, the wood walls are washed white, and lots of candles create a serene feeling. Everyone does an excellent job here, from Chef Francois Kwaku-Dongo to the courteous, friendly and professional staff. Right now, the recession buster lunch ($20.09) has to be the best deal in Fairfield County. And whoever came up with the idea of a duck confit sandwich should be given the Legion of Honor. — Keyser

Lolita Cocina and Tequila Bar
230 Mill St., Greenwich, (203) 813-3555, www.lolitamexican.com

Lolita is a Mexican food lover's paradise, the cuisine a blend of traditional and innovative, the ambience warm and lively and the tequila offered in 146 varieties. Chicken tacos? Sure, or you could try the slow-roasted, pulled brisket variety that comes with a side of heavenly gravy. Guacamole? Try the house special with its chunks of lobster and crab meat and drizzle of garlic cilantro butter. — Logan

Nicholas Roberts Fine Foods
75 Main St., Norwalk, (203) 229-0035, www.nicholasroberts-finefoods.com

The secret is out. Rob Troilo is creating and serving his contemporary cuisine with an American soul — short ribs, roasted chicken, organic salmon jazzed up with intriguing sauces and salsas — in a 28-seat storefront in Norwalk. Think caramelized scallops served on corn pudding and accented with coconut cilantro curry. Beignets dense with crawfish, dipped into spicy Cajun aioli. Lamb chops in a puddle of sweet and savory pomegranate sauce. Desserts are too good to pass up. The lemon sabayon tart is a silky lemony delight on a crunchy pine nut crust. — Keyser

Ralph and Rich's
815 Main St., Bridgeport, (203) 366-3597, www.ralphnrichsct.com

With Rich at the door and Ralph in the kitchen, you'll be stepping into old-school Italian heaven at this spacious and modern yet familial restaurant, where the lasagna is just like Mama used to make and the raw bar offers shrimp the size of lobster tails. Here, you'll get huge portions of solid Italian staples like linguine Bolognese and tender braised braciole, along with live piano music on weekends. The value is exceptional, the food is hearty and the staff is top notch. — Logan

Sarah's Wine Bar
20 West Ln., Ridgefield, (203) 438-8282, www.bernardsridgefield.com

Sarah's Wine Bar is the upstairs, casual and less expensive counterpart of Bernard's in Ridgefield. This is where to go for an excellent meal prepared by a classically trained French chef. Try the sumptuous homemade charcouterie and pâté platter, the frisée au lardon with duck egg, duck confit forestiere potatoes (a succulent and tender clove-scented duck leg surrounded by small ovals of browned potatoes and little onions). With starters and small plates ranging from $10 to $14, and entrees from $15 to $22, the value of the food here isn't just good; it's excellent. — Keyser

Schoolhouse at Cannondale
34 Cannon Rd., Wilton, (203) 834-9816, www.schoolhouseatcannondale.com

There's just nothing that compares to Schoolhouse, located beside a babbling stream in an 1872 storybook schoolhouse. Chef Tim LeBant's credo is rooted in fresh, organic, seasonal and, whenever possible, local ingredients — from vegetables and herbs to meat, game, poultry and fish. The limited, modern American menu changes often, evolving with the seasons, and the resulting dishes are at once straightforward and imaginative. While not for the faint of financial heart, this restaurant is perfect for a special occasion. — Logan